LEES HOAGIE HOUSE

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 a few containers of unlabeled spices at cook line. CDI- Spices labeled. (-0)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed one fryer basket with metal wire coming apart from frame. CDI- PIC replaces basket with new, removes damaged basket from service. (-0.5)

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 overfilled containers of wrapped sliced salami cooling in fliptop at 44F. CDI- PIC removed top layer of salami to complete rapid cooling in WIC (was loaded into fliptop today) and leaves bottom layer which was below 41F. (-0.5)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed brooms blocking first hand sink in main kitchen area. CDI- PIC moves brooms and restores accessibility to hand sink. (-1)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cesar dressing in squeeze bottle at fliptop at 59F and top layer of cooked salami in fliptop 2 at 44F. CDI- PIC voluntarily disposes of dressing and top layer of salami; states they will keep dressing in lowboy going forward. (-3) 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 ranch dressing inside Fliptop at 46F. CDI- PIC voluntarily discards ranch and will store in lowboy going forward. (-1.5) 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 bags of opened shredded lettuce inside WIC without date mark. CDI- PIC affixes date mark. (-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 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 various spice containers without label. CDI- PIC labels all spices. (-0)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed one cutting board with severe scoring, no longer able to be sanitized properly. CDI- PIC removes board from service. (-0)

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 significant buildup of ice on outside of fan inside WIF 2. No contamination of food observed and unit ambient temperature is 25F. EHS advises repair of the WIF fan at earliest opportunity. (-0)

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 tomatoes cooling in deep covered container in WIC at 46 F, 3 hours and 30 minutes after being cut. CDI - PIC moved tomatoes to sheet tray in WIF and tomatoes reached 40 F within 15 minutes. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed marinara in WIC at 55 F, 5 hours into cooling. CDI - PIC separated marinara into multiple metal pans and moved to WIF. With active stirring, marinara reached below 41 F within 45 min. 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 .

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 marinara cooling in deep, covered plastic containers in WIC at 55 F, 5 hours into cooling. CDI - PIC separated marinara into multiple metal containers and placed them in WIF. With active stirring, marinara reached below 41 F within 45 min. PIC will use shallow, metal, uncovered pans to cool food and incorporate the WIF and active stirring as needed to achieve cooling parameters. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep top. Observed wet wiping cloth stored in bucket of detergent. CDI - wiping cloths were discarded and and detergent was emptied. Detergent will be mixed as needed.

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 vomit & diarrhea during today’s inspection. PIC confirmed with CINTAS representative over the phone that a bodily fluid kit + guidance have been ordered. CDI - EHS provided vomit & diarrhea clean-up plan onsite.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed floor squeegee, shelving unit structures and chair obstructing hand sink. CDI - PIC and employees present removed all obstructions.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160 F as measured by an max/min thermometer. - P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed facility’s dish machine unable to achieve proper final rinse temperatures > 160 F after x3 attempts. PIC has contacted ECOLAB for repairs, shut off unit and instructed staff to manually wash at 3-compartment sink until repairs complete.***3-DAY VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 Temperatureshttps://youtu.be/tXP09IK-1TQ. Observed sliced tomatoes registering at 44 F and 45 F inside flip top and lowboy unit, respectively. Product had been put into cold holding prior to EHS arrival. CDI - Product uncovered and relocated to walk-in cooler to cool down towards < 41 F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed x1 employee in kitchen with out hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed x1 in-use sanitizer bucket registering at 0 PPM sink & surface solution. CDI - Solution remade with concentration registering at 272 PPM.