THOUGHTFUL CUP AT UNCC FRETWELL

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Packaged wraps and salads that are delivered to coffee shop to sell were out of temperature control during inspection. Wraps and salads measured 52-55F. PIC stated the food was delivered at 7:30AM and showed EHS receiving log. Establishment needs to put food in refrigeration quickly to keep it below 41F. CDI - PIC educated on cold holding and she moved the food to upright cooler. REPEAT 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Manager was portioning food from delivery and she had jewelry on her wrists. Food employees must not wear jewelry on their hands or wrists. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Manager was not wearing a hair restraint while portioning food from delivery. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 3 turkey wraps measured 44-46F in retail cooler. TCS foods in cold holding shall measure 41F or less. PIC stated they were brought from catering kitchen 1.5 hours ago. CDI - PIC moved wraps to freezer to chill quickly to 41F. 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 .

5-205.15 Maintain a plumbing system in good repair. Front handsink is leaking. Repair leak. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer solution at 3-compartment sink measured 0 ppm. Quat sanitizer must be 150-400 ppm. CDI - Solution drained and 200 ppm solution from dispenser dispensed into sink and dishes that were washed using 0 ppm solution were put in 200 ppm solution for 1 minute. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Sandwiches and salads in grab and go cooler were 44-50F. Egg patties in reach-in cooler were 45F. Milk in other reach-in cooler was 46F. TCS foods in cold holding must be 41F or less. CDI - Employee stated that grab and go items were brought from catering kitchen within the last hour so EH instructed employee to cool the items down in freezer. Egg was pulled out frequently the last hour according to employee so EHS also allowed establishment to cool them down in freezer. Milk was discarded. 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 .

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. Boxes of disposable cups observed on the floor. Store single-use and single-service articles at least 6 inches off the floor. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Spinach and cheese pastries were missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date on pan. 0 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured less than 150 ppm quat. Store wet wiping cloths in properly concentrated sanitizer solution (150-400 ppm). REPEAT

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. Clean interior top of microwave. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 carton of milk measured 46F in reach-in cooler. Employee stated it was left out during rush in the last hour. CDI - Milk placed on temporary TPHC and will be discarded within 1 hour. 0 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths stored in sanitizer solution that measured less than 150 ppm. Store wet wiping cloths in properly concentrated sanitizer when in between uses.

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 tall reach in cooler in need of cleaning at the bottom.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed back ice machine in need of cleaning

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 exterior of front ice bin in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC is not a certified food protection manager. Facility has 210 days from date of permit issuance or point deductions will be taken on future inspections.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed service area hand sink without hand towels. CDI- hand towels made available at hand sink by PIC

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed half & half stored off temp control on TPHC. Time was not documented on food product. CDI- PIC indicated that half & half was placed on counter less than 2 hours prior to arrival. Time documented on TPHC sheet.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sani bucket stored on the floor, and contained solution testing 0ppm QAC. CDI empty and refill.

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 lids stored on the floor under the 3 comp sink.