Select your filters and click the Search button to search for data, or click Clear to clear all filters

Mecklenburg County Health Dept

Public Health Inspections

Select your filters and click the Search button to search for data, or click Clear to clear all filters

Premises Information


	Return to Inspections

Name

COVENANT DAY SCHOOL LUNCHROOM

Address

800 FULLWOOD LN

BLDG C

City/State/ZIP

MATTHEWS

NC

28105

Premise Type

5 - Private Schools Lunchroom

County

Mecklenburg

Inspection Date

9/28/2018

Final Score @ Grade

97

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
13	0	Food separated and protected	Yes	No	No	3-302.11 (A8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat foods in walk in cooler. Store unwashed produce only over raw proteins. CDI- Storage order rearranged.
19	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tater tots and sausage biscuits hot holding in the high school servery below 135F. TPHC suggested for these items. CDI- Items voluntarily discarded.
21	1.50	Proper date marking and disposition	Yes	No	No	3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ceasar salads and melon water in high school servery with no date mark. CDI- Items properly date marked. Observed two pans on pasta salad prepared today with noodles cooked yesterday. Pasta salads had today's date. TCS foods must have the date of oldest TCS ingredient. CDI- Items labeled with yesterday's date.
31	0	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	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 ham and turkey at 50F that was cut today cooling in tightly wrapped plastic wrap. Observed cut melons at 50F cooling in dense container. Use proper cooling methods to ensure TCS foods cool in proper time criteria. CDI- Ham and turkey was unwrapped and spread on sheet pan. Temperature was 50F at 9:43 and reached 46F at 10:10. Cut melon was 50F at 9:44, temperature was 49F when taken at 10:10. PIC moved cut cantaloupe to sheet pan for rapid cooling. Cantaloupe still has two hours left in time criteria, EHS is confident cantaloupe will cool to 45F or below.
39	0	Wiping cloths: properly used and stored	No	No	No	3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on shelf in high school servery area. Only dry cloths may be stored on counter, wet cloths must be held in sanitizer at proper concentration.