WHICH WICH #257

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 hard boiled eggs with no date marking present. -CDI- PIC voluntarily discarded. Observed Coleslaw, RTE Chicken, and Egg Salad past the 7 day date marking window. -CDI- PIC voluntarily discarded. Ensure that all foods are properly date marked and that foods are discarded after expired from the 7 day date marking window. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 squirt bottles (Oil, Oil and vinegar, and vinegar) with no labeling present. Ensure all working food containers are properly labeled to identify the contents.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed ice cream scoops in a well with a small faucet meant for keeping the water running turned off and no running water moving. Ensure that water is running when utensils are present. -CDI- PIC turned on running water.

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 encapsulated fryer with grease and buildup present on the exterior. Ensure that non food contact surfaces and cleaned and maintained as clean.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink in back. -CDI- PIC provided paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed fries holding at room temperature (below 135F). -CDI- PIC placed fries on 4-hour TPHC. EHS provided PIC with blank copy of TPHC procedures and assisted PIC with completing form. PIC stated facility will now hold fries on 4-hour TPHC. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in low reach-in cooler above 41F (ranch, two containers of whole milk). Observed ambient temperature of unit at 55F. PIC will contact specialist for cooler repairs. Facility may not cold hold in cooler until it is repaired and properly cold holds at 41F or below. -3 day verification visit required- 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 .

3-501.18 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 shredded lettuce and spinach in prep top without date marks. -CDI- PIC verified prep dates of items (12/8) and properly added date marks to both items. -Points not escalated due to significant improvement in date marking since past inspection- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed containers of pickles stored directly on the floor. Raise at least 6 inches above floor.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for sugar scoop directly submerged in sugar. Remove handle from food.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. -Observed clean dishes/utensils stored underneath missing ceiling tile. Replace missing ceiling tile to prevent contamination of dishes.

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 shelf above 3-compartment sink partially detached from wall. Observed shelf storing clean dishes/utensils. Properly re-attach shelf to wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 jacket stored above pickle containers. Observed employee food/belongings stored directly on top of single-service items for customers. Store employee items separately from customer items to prevent contamination.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed a food employee performing a task in the back of the facility then walk back into the prep line area while removing the gloves they were already wearing then proceed to don new gloves without washing hands. -CDI- EHS intervened before the food employee could don new gloves. EHS coached food employee with proper handwashing procedures and acknowledging when to wash hands before a glove change. (0 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs being stored over RTE food items in the low boy cooler unit and in the WIC. Raw shell eggs shall be stored on the lowest shelf away from RTE food items to avoid possible contamination. (1.5 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 3 expired metal containers of deli meat being held in the flip top unit closest to the register. -CDI- Food employee voluntarily discarded the necessary food items. (1.5 pts) 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 .

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 3 large dented cans of jalapeños being stored with other canned goods that were not damaged. -CDI- cans were separated to be discarded. (0 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked while being stored as clean. Separate the containers top allow proper air flow. REPEAT*** (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal containers wet stacked while being stored as clean. -CDI- The containers were placed in the 3 comp sink to be rewashed and sanitized.

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 a corner protector of a wall in the prep area starting to detach from the wall. Repair or replace the necessary item. (0.5 pts)

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 items such as cooked chicken, butter, condiments, and raw shell eggs being stored above RTE food items in the WIC. -CDI- PIC relocated the food items on the bottom shelf away from RTE food items.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf EHS observed a small child in back of kitchen in play pen. CDI PIC removed child from kitchen. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A certified food protection manager was not onsite during inspection. Ensure a CFPM is onsite during all operations.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed container of meatballs being stored in prep flip top cooler with no date mark. CDI PIC placed correct date on container. REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P EHS observed container of roast beef with an expired date mark of 3/29/24. CDI PIC voluntarily discarded 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed fruit flies/nats near flip top area.

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 1 dented can of ketchup being stored on a dry storage shelf amongst non dented cans. CDI: PIC segregated dented cans from non dented cans. Repeat

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in use utensils being stored in non running water at 71F. CDI water was turned on by PIC and is now running

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A certified food protection manager was not onsite during inspection. Ensure a CFPM is onsite during all operations.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from paper towel dispenser at hand sink at front prep line. CDI: Paper towels were placed on top of dispenser.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a carton of raw shell eggs being stored on shelf in WIC above RTE items. CDI: Employee re-arranged items to proper storage order. REPEAT 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee touch door with gloved hands while passing through front prep line to back kitchen area and return to front prep line to handle food without a hand wash and glove change between tasks. CDI: EHS instructed employee to wash hands and change gloves before returning to handle food items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several metal containers with date mark stickers still on the outside surface being stacked within each other so that stickers were in contact with inside surface of next container. Containers were being stored as clean on clean storage shelf. CDI: PIC returned containers to be W/R/S.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed a container of steak and a container of meatballs being stored in prep flip top cooler with no date mark. Overall good date marking system was observed. CDI: Employee stated items were prepared 2 days ago and date marked item. REPEAT

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 2 dented cans of ketchup being stored on a dry storage shelf amongst non dented cans. CDI: PIC segregated dented cans from non dented cans.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility's test strips for testing chlorine concentration level was inaccurate. EHS measured chlorine level in 3 compartment sink which was 200ppm. Observed facility's test strips to be discolored and not able to provide a measurement reading. VERIFICATION REQUIRED within 10 days to ensure facility has obtained test strips that can accurately measure chlorine concentration.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Upon arrival at establishment, EHS was informed that PIC was not present and had left the establishment temporarily. When asked if any food employee had been delegated as PIC in their absence, EHS was informed not. In the absence of PIC, multiple food active food establishment procedures, such as proper temperature control of TCS, preparation of sanitizer for wash, rinse, and sanitizing of utensils, and the locations of critical equipment, such as thin probe food thermometer, were not addressed by food employees. CDI - PIC returned to establishment at approximately 12:40 p.m. PIC was advised that in future, the expectation is that PIC status and duties are delegated to a food employee in his absence, who is ideally certified food protection manager, and that steps are taken to verify food safety protocols are met within the establishment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed six (6) cartons of raw shell eggs stored above ready to eat food (ranch, cut deli meats) in WIC. CDI - PIC reoriented WIC storage to prevent potential contamination. EHS reviewed food storage order guide with PIC. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed QAC sanitizer in 3 compartment sink being used to sanitize one (1) utensil (whisk) at low concentration (below 50 ppm), as well as an insufficient test kit for the testing of QAC sanitizers. CDI - Upon his return, PIC explained that facility prepares chlorine based sanitizer for their 3 compartment sanitizing basin. PIC and EHS prepared properly concentrated sanitizer basin using available chlorine bleach, verified by readily available chlorine test paper. Facility is encouraged to continue using chlorine sanitizer as opposed to QAC, as both QAC sanitizer and test kit were observed as ineffective at time of inspection. For more information please visit: http://meck.co/FoodSafety 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 fries hot holding at 117F. Facility’s heat lamp is out of service and is insufficient for the purposes of hot holding. CDI - Prior to correction by EHS, French fries were reheated to 178F and sold to customer for immediate service. Further conversation with the PIC established that, in lieu of proper hot holding equipment, employees were encouraged to only prepare one portion of French fries at a time. If additional fries were made, PIC instructed employees to reheat these fries to above 165F before sale. If facility is unable to hot hold TCS food at 135F or greater, cooked fries may NOT be held for longer than immediate service. Facility must either prepare and utilize TPHC procedures for cooked fries, repair and maintain hot holding equipment, or verify that food will not be cooked or reheated and held held for longer than immediate service.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed one (1) bin of cut roast beef with date label reading 03/14 - 03/20 in WIC. Observed four (4) bins of cut cooked chicken with date label reading 03/21 - 03/27 (one in WIC, three in prep unit underside). CDI - PIC voluntarily disposed of out of date food. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed PIC food stored above ready to eat food (chopped onions, peppers) in WIC. Designate an area for storage such that food held for resale cannot be contaminated.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for employees to follow when responding to vomiting or diarrheal events at time of inspection. CDI - Provided PIC with hard copy of sample written procedures for employees to follow when responding to vomiting or diarrheal events. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs stored above ready to eat food (ranch, cut deli meats) in WIC. CDI - PIC reoriented WIC storage to prevent potential contamination. EHS provided hard copy food storage order guide. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed sliced turkey in uncovered containers in WIC. Observed ice cream at register area reach in freezer uncovered. CDI - EHS and PIC discussed covering of food containers when not in use. Items in the WIC were covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed cut and washed spinach in retail plastic container, resting on top of metal bins in the corner prep top. CDI - Spinach was rotated to WIC and left uncovered for corrective cooling.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed wrapped cut roast beef with date label reading 09/05 - 09/10 in WIC. CDI - PIC voluntarily disposed of roast beef.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle on chemical storage rack. CDI - PIC opted to dispose of the contents using dump sink.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no available thin probe thermometer at time of inspection. A verification will occur no later than 10/01/2022

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged food from a prior delivery (pickles, roast beef, frozen chopped steak) in WIC and walk in freezer in direct contact with the ground.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of knife stored in contact with boiled egg in prep top. CDI - Knife was removed to ware washing for washing and sanitizing.

4-502.13 Single-use and single-service articles cannot be reused. Observed plastic forks in containers of cranberry sauce, coleslaw, and chopped carrots in prep unit underside and corner prep top. CDI - single service plastic spoons were removed from food containers and disposed of.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cracked lid on cardboard dumpster. Contact waste management company to repair as needed. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI - doors were closed before returning to interior premises.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit diarrheal plans available in facility. CDI by education. Email was sent containing vomit and diarrheal plan to PIC. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries hot holding at 74F. Facility’s heat lamp has broken and they are waiting on a lamp to be delivered. CDI - Items were placed on TPHC. TPHC form filled out with PIC and emailed to be printed. Facility will utilize TPHC procedures until heat lamp has been delivered. - 1.5 -

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed containers stored in handwashing sink in kitchen. CDI, containers removed so that handwashing sink is accessible

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over RTE foods in WIC. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut lettuce, RTE meat and cheese cold held between 43-45 degrees F. CDI, operator adjusted thermost of WIC while on-site and foods dropped to 41 degrees F and below after a few minutes. Observed some steak overstacked in prep cooler at 43 degrees F. CDI, relocated per instuction to cool. Ensure TCS foods held at 41 degreees F and below at all times.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tiles missing from above WIC. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Remove unused coke machine no longer necessary in kitchen.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed cell phone stored on prep table in kitchen.