BONNIE CONE LEADERSHIP ACADEMY UPPER SCHOOL LR

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed warewashing water at 97F during active warewashing. CDI - Water was reheated to 119F. -0.5 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed DDBSA sanitizer at 0ppm in three compartment sink. Three compartment sink was emptied and refilled but sanitizer could not be detected. CDI - PIC has been instructed on how to hand mix DDBSA sanitizer at three compartment sink. Sanitizer sink was refiled using hand mixing method and DDBSA sanitizer was at correct concentration. PIC has also been advised to contact technician to adjust sanitizer mixing valve at three compartment sink. A return visit will be conducted to ensure compliance. -1.5 points- 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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed container of kidney beans with a discard date of 4/17 in walk in cooler. CDI - Kidney beans were discarded. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can with damaged seam in dry storage area. CDI - Dented can was moved to designated dented can shelf for disposal. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice cream scoop stored as clean with build up of food residue. Ice cream scoop was moved to three compartment sink to be washed, rinsed, and sanitized. -0 points- 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed covered and stacked metal pans of chopped romaine lettuce cooling in reach in cooler. Initial temperatures were 46F. Chopped romaine was 45F after 20 minutes of cooling. CDI - Metal pans were uncovered and moved to walk in cooler to rapidly cool to 41F or less. -1.5 points- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered and stacked metal pans of chopped romaine cooling in reach in cooler. Chopped romaine failed to meet cooling parameters. CDI - Metal pans of romaine were uncovered and moved to walk in cooler to finish cooling process. PIC has been advised to review proper cooling methods for room temperature prepared foods. A Cooling Process for Room Temperature Prepared Foods instructional sign is located in kitchen office. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed DBBSA sanitizer concentration in excess of 0.55 oz/gal at three compartment sink. CDI - Water was added to obtain proper concentration. -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed curly fries under heat lamps at temperatures between 110F - 118F. Observed pizza in hot box at 132F. Items are reheated from frozen for hot holding, briefly held under heat lamps and in hot box, then served for lunch. CDI - Items were placed on TPHC but frequent temperature checks are recommended. If items cannot be maintained at 135F or higher TPHC procedures are also recommended. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a speed rack of curly fries covered in protective plastic cooling in walk in cooler. CDI - Protective plastic was lifted so that cold air can circulate in and around curly fries. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low sink & surface sanitizer levels at three compartment sink- 0mL/gal. Facility to prepare solution by hand until dispenser serviced. EHS will return within 3 days to verify repair and proper dispensing of solution. REPEAT VIOLATION. VERIFICATION REQUIRED.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage on prep unit. CDI removed

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. observed hand sink blocked by pizza on a cart. CDI removed

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed lactic acid in excess of 2200 ppm. Dumped VR 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 observed curly fries hot held below 135. CDI temporary tphc For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed lactic acid sanitizer in excess of 2200 ppm

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crates of cartons of milk on floor. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed open pizza on cart in front of hand sink.