GROVE PARK ELEMENTARY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth buckets measured less than 150 ppm quat. Sanitizer buckets must be 150-400 ppm for quat sanitizer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer solution at 3-compartment sink measured less than 150 ppm quat. Quat sanitizer must be 150-400 ppm. CDI - Sanitizer corrected to 200 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Ground beef in hot holding measured 131-135F. Establishment’s hood system is waiting to be repaired so they are receiving all warm TCS foods from Orr Elementary. CDI - Ground beef was received at 9am and measured 155F at that time so EHS allowed ground beef to be placed on TPHC through lunch. PIC will discard any leftover within 4 hours of receiving it at 9am. 0 pts. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. All wiping cloth buckets measured less than 150 ppm quat sanitizer. Maintain wet wiping cloth buckets at 150-400 ppm quat.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink measured 105F. CDI - Hot water checked at end of inspection and it measured 125F.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed no drain plug in outdoor dumpster. Obtain drain plug.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of lunch bags stored on the floor. CDI- Box removed from the floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some scoops and spoons stored as clean had visible residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Utensils taken to dish machine to be re-washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-301.14 Post a handwash sign at each handsink. Observed hand sinks without hand wash signs.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer buckets testing < 100ppm QAC. CDI by refill and test at 200ppm.