NIGHT SWIM BREVARD

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 fail to wash hands before working with equipment and exposed food, after eating personal meal. CDI- EHS discussed with PIC, PIC had food employee wash hands properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans stacked as clean with residue and stickers still intact. CDI- PIC removed items to be w/r/s. *REPEAT* 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed quiche held in reach-in temping above 41F. CDI- PIC voluntarily discarded item. 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). SEE COMMENT BELOW. 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 . 3-501.18 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 sausage, vegan sausage, salad mix, and cut tomatoes, all being held beyond 7-day parameter. CDI- PIC voluntarily discarded item. 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 .

4-601.11(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 gaskets unclean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal speaker stored above prep table. CDI- PIC removed to designated area. *REPEAT*

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed bin and waste basket blocking hand sink. CDI.. Items were removed..REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bin and debris in back hand washing sink. CDI.. sink was cleaned out. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils stored as clean with visible debris. CDI items sent to 3 comp sink to wash rise and sanitize 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens 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 scoops stored in bin with visible debris

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility has expired test strips. EHS left several test strips. PIC ordered strips during inspection.. EHS will return in 10 days

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone stored on prep table and water bottle stored with equipment .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during start of inspection. CDI.. CFPM came towards end of inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large bag of sugar blocking handwashing sink..CDI..Sugar was removed 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand sink.CDI..Sink was cleaned out

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer was not a thin probe. Will need to get thin probe thermometer. EHS will return within 10 days. Facility can send a pic of thermometer next to grade card.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraints .REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep table

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados in prep unit stored as clean with stickers still intact.

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 single service items stored on floor.

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf- EHS observed items being held on time upfront with no time mark. -CDI- PIC placed time stamp on them as it had only been out not too long ago. Repeat TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemicals stored directly above cleaned dishes. CDI. PIC removed the chemicals.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food while wearing a wrist watch.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored directly by customer food. CDI PIC removed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee left from using the phone and went to hand donning cloves without washing hands. CDI. Employee washed hands.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at one of the sinks behind. CDI-EHS provided PIC with hand wash signs to post. Repeat ***ALL OTHER SINKS HAD SIGNS.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. OBSERVED employee wash dish in a sanitizer solution and kept it at clean dish area without rinsing. CDI. The dish was rewashed. ***all other dishes were cleaned before EHS arrival and had no build up. 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 .

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at any of the 5 hand sinks. CDI-EHS provided PIC with hand wash signs to post.

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf- EHS observed items being held on time upfront with no time mark. -CDI- PIC placed time stamp on them as it had only been out not too long ago. Repeat TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around the kitchen area during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food while wearing a wrist watch.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf- EHS observed almond and oat milk being held on time with no time mark. -CDI- PIC placed time stamp on milk as it had only been out for 5 minutes min. Repeat Points not escalated due the fact that PIC had a written procedure but no time on the milk. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed two food employees wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated employees on proper handwashing techniques and food employees rewashed hands properly. -0-

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf- EHS observed almond and oat milk being held on time with no time mark. -CDI- PIC placed time stamp on milk as it had only been out for 30 min. 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.- EHS observed TPHC procedures with improper verbiage, stating that items held on time will be marked with start and end date instead of start and end time. PIC states she will make new copies of procedure with correct verbiage. **10DAY verification required** TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cans of dented carnation milk stored with non dented cans. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM. **NO POINT DEDUCTION AS FACILITY IS NEWLY PERMITTED AND IS STILL WITHIN 210 DAYS GRANTED TO OBTAIN CFPM. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed handsink in bathroom with no paper towels. -CDI- PIC replenished paper towel stock. 6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at bathroom handsinks. CDI-EHS provided PIC with hand wash signs to post. **REPEAT** -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed whole milk and half and half above 41F in front RIC. Observed housemade garlic in oil above 41F in back RIC. -CDI- PIC moved milk to stand alone RIC to rapidly chill. PIC discarded housemade garlic in oil. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no employee health policy on site at time of inspection. PIC stated their employee manual does not include information about food borne illness, but they normally post an employee health policy at their other locations. CDI-EHS provided an approved employee health policy and decision tree to PIC. PIC printed this material to have on site.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no employee health policy on site at time of inspection. CDI-EHS provided PIC with a printed V/D cleanup plan.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at any of the 5 hand sinks. CDI-EHS provided PIC with hand wash signs to post.

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 raw bacon stored in same container as RTE turkey. No contamination was seen during inspection as both packages were still sealed. CDI-EHS explained need for separation and PIC moved RTE turkey to a separate container.

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 sanitizer in 3 comp sink at 0 ppm. The sanitizer compartment of the sink was actively in use with 0ppm sanitizer solution. PIC put in work order with chemical company. Until sanitizer can be provided at correct concentrations, only the dishwasher will be used and spray sanitizer and sanitizer buckets will have to be manually made. VR required within 3 days.