COMMONSPACE

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee signed verification of SDS binder, but not EHP. CDI- EHS provided county written plan for employees to sign. Staff responds correctly to questions and has educational poster. (-0)

10 DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed substantial black residue inside chute of ice machine. EHS will make a return visit within 10 days to verify cleanliness. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple types of breakfast sandwiches in far right lowboy between 42F-47F. PIC states they were 41F this morning but the door has been opened for breakfast rush at great frequency. Also observed open milk jug at 49F. Unopened jugs verified at 38F. CDI- Items rapidly cooled (sandwiches and milk) in RIF to below 41F. After reaching 41F, EHS advises the PIC to mark items for TPHC or maintain them in equipment that will keep them at 41F and below. (-1.5) EHS discussed TPHC with managers present. EHS advises use of time for opened gallons of milk and sandwiches in lowboys which cannot maintain at 41F or below with frequent opening, despite ambient air temp below 38F in unit. TPHC procedures: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sink and surface over 1200ppm inside sani-bucket. CDI- PIC dillutes. (-0)

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 accumulation inside rack of far right lowboy. Increase cleaning frequency. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite at beginning of inspection. PIC later arrives and explained short staffing today is temporary, and a CFPM is typically onsite at all times. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed sink and surface sanitizer testing greater than requirements. CDI,sanitizer diluted to required concentration.

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 clean single-service utensils stored in container but container collecting debris and food particles.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. observed food employee relocate garbage can with glove but with same glove handle clean equipment. CDI, employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed sausage, egg and cheese sandwich at 53 degrees F and in unit since 4am. CDI, sandwiches voluntarily 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a half pan of Italian melt sandwiches in reach in above 41F. Sandwiches were prepared at 6 am this morning. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a head covering on. CDI Employee put on a hair net.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Sink and Surface sanitizer below 704ppm. PIC stated that ecolab recently adjusted the dispenser. CDI PIC will manually make up the sanitizer until the dispenser is repaired. EHS verified that PIC know how to make correct Sink and Surface sanitizer concentration between 704-1875 ppm . 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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 4 food employees with no head coverings.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at less than recommended concentration for Sink and Surface sanitizer. CDI PIC corrected sanitizer buckets. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on counter with single service cups. CDI PIC moved bucket.

REPEAT: 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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed no written procedures for the cream that is held on time. CDI-procedures provided and completed onsite. Copy obtained for permit records. -1.5-

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed no written procedures for the cream that is held on time. CDI-procedures were emailed to PIC

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in sanitizer with concentration of 0ppm. CDI-sanitizer was dumped and new concentration was 100ppm.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handwash sink in back of facility

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being held on shelving above single use articles.