ELBERT EDWIN WADDELL HIGHSCHOOL

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - 1 Water Beetle in dish area. *CDI - PIC removed pest from area and kitchen.

*REPEAT* 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - 2 red sanitizer buckets and sanitizer compartment of 3 compartment sink above proper concentration. *CDI - PIC added water to dilute and then emptied and refilled sanitizer buckets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer Buckets at 100ppm. *CDI - PIC remade sanitizer at 3 compartment sink to refill buckets at proper concentration. PIC discovered that they weren’t putting enough sanitizer chemical. PIC doubled recipe and achieved a concentration of 200ppm. PIC notified staff of new amount of chemical needed to reach proper concentration.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Yogurt Bags String Cheese above 41F in black Grab N Go Unit. EHS informed PIC that yogurt bags are placed on TPHC due to Grab N Go Units inability to ensure proper cold holding temperatures are maintained. Therefore, yogurt bags should not be placed into Grab N Go unit until being placed on TPHC. *CDI - PIC placed items into the WIC to be rapidly cooled to 41F or less. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

*REPEAT* 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Drain Plug Missing from right “Trash Only” dumpster. Replace.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Yogurt and Individual Salad above 41F in Grab n Go Unit. PIC stated items are cooled in WIC then removed once 41F or below and placed into Grab n Go unit. Items begin being held on TPHC once door to Grab n Go unit is opened. Unit with an ambient temperature of 45F. *CDI - PIC moved items to WIC to be rapidly cooled. EHS recommends beginning TPHC ounce removed from WIC to ensure food safety and due to school only serving one lunch from 10AM - 10:30AM. PIC stated they will do this going forward. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. *Observed - Grab n Go unit unable to maintain proper cold holding temperatures of 41F or below when used to cold hold. Repair to ensure proper cold holding temperatures when being used to hold TCS foods.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Drain Plug missing for dumpster closest to the door. *CDI - PIC replaced drain plug.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile above ice machine. PIC stated building supervisor has placed work order for replacement. REPEAT (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and gloves stored on covered deli slicer. Please keep in designated area. CDI - PIC removed jacket and gloves and stored in approved area. REPEAT. (0.5)

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed three insect traps in dry storage with dead insects inside. Observed a couple more dead roaches outside of the traps. Please remove.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile above ice machine. Replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket being stored on covered deli slicer. Utilize lockers for storage of employee personal items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Caesar salad in reach in cooler at 46F. PIC stated that they were prepared at 8:00 am this morning. CDI PIC opened lids of clam shells and put the salads in the WIC to cool down quickly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on prep table. CDI PIC moved bucket.

4-501.11 Maintain equipment in good repair. Observed dish machine in disrepair. PIC stated a work order has been placed and multi use utensils are washed, rinsed, and sanitized in three compartment sink. Repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed AC condensation pipe leaking into bucket by food serving line. Repair.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P. Verification Required. Repeat. No escalation in points due to improvement. Cafeteria will wash, rinse and sanitize dishes with the 3-comp sink until the machine has been repaired.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket with 0ppm Quat sanitizer.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on left side dumpster.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed high temp dishmachine not sanitizing properly. Dish temp thermometer only reaching 151F for surface temp. It was determined that the booster heater was not turned on. After booster was turned on, surface temp never reached 160F after multiple cycles. CDI: 3-comp set up to wash, rinse, and sanitize all dishes. Compliance visit needed within 10 days to ensure dishmachine is working properly.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer available for checking final rinse of high temp dishmachine. VR required within 10 days.