THOUSAND HILLS LOSO

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No cerfified food protection manager onsite during inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed facility holding tomato pesto bread braids in pastry case at room temperature. EHS observed chunks of sun-dried tomatoes and pesto present on the surface of the pastry. EHS advised that it should be held cold due to the use of TCS ingredients. EHS will follow up with senior staff for further clarification as staff were unable to provide details about the preparation of the product due to it being purchased offsite. EHS will follow up with facility. CDI- Pastries were removed from case and placed in reach in freezer to rapidly cool as they were placed into the case less than 3 hours prior. -0- 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No cerfified food protection manager onsite during inspection. **REPEAT** -1- 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 papers towels at the hand sink in the back kitchen. CDI- PIC replenished the towels. -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No cerfified food protection manager onsite during inspection. **REPEAT** **Full Points** For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low temp dish machine with 0ppm of choline. EHS observed that the chemical dispenser was not functioning properly, EHS advised that facility shall use 3-compartment sink to w/r/s all dishes. Facility only uses single service utensils for customers. 3-day VR Required. 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

4-501.11 Maintain equipment in good repair. Observed dish machine not properly functioning. Repair or replace. **REPEAT**

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -1- For more information on becoming a certified food protection manager please visit: 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 BEC cheese sandwiches cooling in sealed ziplock bags with deli paper wrap around each individual sandwich. -CDI- EHS educated PIC on proper cooling methods and PIC removed items from bag and placed in WIC to facilitate rapid cooling. -0- 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 .

4-501.11 Maintain equipment in good repair. Observed dish machine not properly functioning. Repair or replace. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 holes in wall at BOH near handwashing sink and 3-comp sink. Repair. -0-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed food employee enter work station and begin to work with clean equipment and utensils without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 heavy whipping cream with no date mark. Per PIC, items were opened prior day. -CDI- PIC properly date marked items. -1.5- 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at dish machine at 0ppm. Per PIC, facility uses the 3 compartment sink and runs dishes through machine after using the 3-compartment sink. **3DAY VERIFICATION REQUIRED** **FACILITY TO USE 3-COMPARTMENT SINK UNTIL REPAIRS HAVE BEEN MADE** **REPEAT** **POINTS NOT ESCALATED DUE TO NEW OWNERSHIP** -1.5- 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0ppm lactic acid (sink and surface). -CDI- PIC corrected concentration to 704ppm lactic acid. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test kit for chlorine dish machine sanitizer. **10 DAY VERIFICATION REQUIRED** -0.5-

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 personal items stored over retail items in RI unit. -CDI- PIC relocated items. -0-

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 Observed no CFPM present at the time of the inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine sanitizer at 0 PPM in the dish machine. PIC will contact maintenance for dish machine repair. EHS Verification visit required in 3 days.

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: 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 ham held longer than 7 days. (9/25). CDI - Items voluntarily discarded. No point escalation improvement observed.

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. Observed knives stored in sanitizer water below 135F. Utensil can be stored in food or in water at 135F or above. CDI - The utensils were removed and w/r/s.

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 Observed sausage patties with date mark 6/3/2023. EHS discussed date with PIC. Sausage patties are often changed over in pan and it is likely that date was not changed on container lid to reflect prep date. PIC discarded sausage patties and replenished with new 6/19 batch. CDI **Improvement since last inspection, points reduced to half deduction. 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 .

4-501.11 Maintain equipment in good repair. Dish machine still in need of repair. Facility is washing, rinsing and sanitizing food contact surfaces in 3 compartment sink with approved sanitizer - not using dish machine. REPEAT

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed employees in facility were unaware of proper sanitation, date marking, chemical storage, and employee health information.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility had a poster up of the Employee Health symptoms and illnesses. Employee was able to point out the poster when the employee spotted it after being asked about the policy, but stated no training or information was received since being hired a month ago. CDI - EHS discussed the Employee Health policy with employees and training practices. EHS provided a copy of the Employee Health Agreement for PIC to review with all employees.

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 No written vomiting and diarrhea clean up plan present during the inspection. EHS provided a paper copy and email with a link to the plan. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick up phone with gloved hands and proceed to finish preparing sandwich. CDI - EHS and employee discussed proper handwashing procedures and employee washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed metal items stored in handsink in back room. CDI - Items were removed from handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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. Observed coffee cups in dish machine. Employee ran dish machine and sanitizer tested 0 ppm. EHS observed no sanitizer is coming out of sanitizer container. CDI - Facility is not to use dish machine and is to sanitize at 3-compartment sink.

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: 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 . Ensure that open tcs foods kept for subsequent days are properly date marked for 7 days with day one being the day opened/prepared. Observed opened chopped tomatoes, pesto, spinach and ham without any date marking present. CDI- Date marked food during the inspection. 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 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 sausage in reach in dated 12/8. CDI - Sausage was voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed multiple spray bottles of glass cleaner stored on shelf with metal pans and lids for food. CDI - Pans and lids were moved from shelf.

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 facility does not have a thin probe thermometer. VERIFICATION REQUIRED.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single service cups stored on floor in dry storage area. Needs to be stored off the floor.

4-501.11 Maintain equipment in good repair. Dish machine currently isn't in working order and is unable to pull sanitizer. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table. CDI - Phone was removed.

2-101.11 (A) PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager present during the inspection. Ensure that a certified food protection manager is present during all hours of operation.

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 No written vomiting and diarrhea clean up plan present during the inspection. A handout will be email along with inspection to help food establishment come up with written plan.

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: 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 . Ensure that open tcs foods kept for subsequent days are properly date marked for 7 days with day one being the day opened/prepared. Observed opened chopped tomatoes without any date marking present. CDI- Date marked tomatoes during the inspection. No escalation of points due to improvement.

4-501.11 Maintain equipment in good repair. Dish machine currently isn't in working order.

6-301.14 Post a handwash sign at each handsink. Restrooms need a handwash sign. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf One hand sink was missing paper towels and soap. There is another hand sink that will be used until soap and paper towels can be provided. Return visit required.

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 cotija cheese and mozzarella without a date mark. Return visit required.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thermometer on site. Return visit required.