BRUNS ACADEMY

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 one (1) bag of shredded mozzarella in WIC with date mark of 9/9/2026. CDI - PIC voluntarily disposed of out of date TCS food item. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) wiping cloth buckets of QAC sanitizerat line holding in use wiping cloths, one at greater than 400 ppm, one at approximately 50 ppm. CDI - PIC dumped buckets at warewashing area and remade sanitizer with readily available 200 ppm sanitizer at 3 compartment sink.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored with in use cans.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust film on shelving above one prep sink and on top of dish machine. Clean with more frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats stored over equipment.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P- Observed yogurts received into facility. Yogurts were placed into WIC and dated by the PIC for today's date. Yogurts arrived prior to the arrival of EHS for inspection, facility was still actively receiving other foods throughout the inspection. EHS observed that the yogurts were at various temperatures above 41F, with boxes varying from 43F to 48F. -CDI- PIC voluntarily discarded all yogurts received above 41F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed salads stored in pass through refrigerator from Monday 9/22 that was recorded at 43F. -CDI- PIC voluntarily discarded out of temperature salad. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- Observed salad and yogurt bags enter into TPHC in the facility at 10:10, the TPHC whiteboard had 10:40 start time for both salad and yogurt bags. EHS coached PIC stating that when the items for TPHC leave refrigeration is when the start time needs to begin. Not when lunch starts. -CDI- PIC changed time on TPHC whiteboard to reflect properly. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 salads cooling in the pass through refrigerator. salads were recorded at 55F. When PIC was asked about using the pass through refrigerator for cooling the PIC stated that this is not the proper procedure for cooling salads in the facility. -CDI- PIC moved the salads into the WIC to cool per the facilities procedures of cooling. 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 .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and lunches in the WIC stored over juices for children.

5-202.12 Provide at least 100F water at handsinks. Serving line hand sink does not have hot water. Apparently has been out entire year.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Found milk delivered today 45.0 F in WIC. PIC had staff take temp[eratures of milk crates and discarded as appropriate. Evidence suggests milk may not have been delivered at proper temperature, but this was not observed by REHS. Recommend staff take temperatures of milk and other deliveries when received. 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 .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed tomatoes that were molding. CDI items discarded.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Observed employee drink stored with plastic utensils and employee food stored with food for the facility in a reach in labeled “employee refrigeration”. CDI items relocated.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed hand sink being used to rinse employee cup. CDI- PIC provided education to employee. PIC provided signs for all handsinks stating to only use for hand washing.

4-501.11 Maintain equipment in good repair. - Observed grab n go cooler and steamer malfunctioning according to PIC.

5-205.15 Maintain a plumbing system in good repair. - PIC stated two sinks are leaking at pipes. EHS observed 3 comp sink leaking from pipe.