BAGEL BIN & DELI

-REPEAT- 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken soup in steamwell at 68F. Unit was on, but not maintaining temperature. CDI - PIC moved soup to stove top to reheat to 165F and will keep soup hot holding on stove until steamwell can be repaired or replaced. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in back area. Per PIC, facility is getting insect exclusion devices installed on back doors.

4-501.11 Maintain equipment in good repair. Observed ice buildup on compressor fans and ceiling in walk-in freezer. Remove ice from compressor fans.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beef patties temping below 135F in container on top of from steamwell. CDI- PIC removed item to be reheated to 165. Observed tomato basil mozzarella bagels temping at 71F. CDI- EHS discussed moving item to TPHC, PIC was aware of prep time of item and applied correct time stamp. 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 deli case with an ambient temp above 41F, TCS foods temping above 41F and held in unit overnight were discarded. PIC removed items sliced and placed in unit in the morning to rapidly cool in WIF. VERIFICATION REQUIRED 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 .

3-501.15 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 shrimp salad in 2D prep unit, and TCS foods sliced and immediately placed in display case stacked with tightly fitted coverings. CDI- PIC removed tightly fitting coverings and removed items to rapidly cool in WIF due to being within parameters. *REPEAT* 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two in-use knives stored between flip top units on prep line. EHS discussed with PIC. CDI- PIC removed items from area to dish pit.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at 3-compartment sink- 0ppm. Sanitizer container empty. PIC stated truck to arrive tomorrow morning. CDI: PIC provided QAC tabs and made new solution- 200ppm.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed original cream cheese cooling at a rate too slowly to meet parameters in 2-door prep reach-in cooler. PIC stated product prepared between 8am-9am. CDI: Education provided and PIC moved product to freezer for rapid cooling.

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 original cream cheese cooling in plastic insert pans covered in plastic wrap and stacked 3-4 deep in 2-door prep reach-in cooler. CDI: Education provided and PIC moved product to freezer for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in 2-door customer grab-n-go case. Product prepared 11/9/24. CDI: Education provided, PIC voluntarily discarded product, and temperature of unit turned down.

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 heavy buildup on fan covers inside walk-in cooler. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 50-100ppm. PIC remade solution but still low. Service company to visit Monday 02/05/24. Facility preparing solution by hand until unit repaired. EHS will make follow-up visit within 3 days to verify unit properly dispensing QAC solution. VERIFICATION REQUIRED.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed slaw in walk-in cooler, pastrami in deli case, and lettuce in make table cooling too slowly to meet cooling parameters. Food employee stated products prepared between 8am-9am. See violation #33 and temp chart for details. CDI: Education provided, product uncovered and moved to walk-in cooler for rapid cooling (48F, 42F, 46F).

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 slaw in walk-in cooler, pastrami in deli case, and lettuce in make table cooling in covered plastic containers. Deli case and make table designed for cold holding, not cooling. CDI: Education provided, product uncovered and moved to walk-in cooler for rapid cooling (48F, 42F, 46F). REPEAT VIOLATION.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed labels of foods packaged for customer self-service with no quantity/weight listed on label. CDI: Education provided.

4-501.11 Maintain equipment in good repair. Observed torn gasket on bagel make table. REPEAT VIOLATION.

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 left corner of inside ice machine soiled with buildup. Observed walk-in cooler fan covers soiled with buildup.

5-205.15 Maintain a plumbing system in good repair. Observed leak between three compartment sink faucet and sanitizer dispenser hose line.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf Observed outdated EH policy. CDI: EHS provided new EH policy with "big 6" illnesses via email.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI: PIC provided paper towels. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed ice bucket stored in front hand sink. CDI: PIC removed ice bucket.

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 chopped chicken cooling at too slowly of a rate to meet cooling parameters. See temp chart and violation #33 for details. CDI: PIC placed product on sheet tray for more rapid cooling.

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 chopped chicken cooling in deep plastic insert pan in walk-in cooler. PIC stated product prepared 8:30am. CDI: PIC placed product on sheet tray for more rapid cooling (45F). REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed low QAC in sanitizer buckets used for storing sanitize towels. CDI: Food employee remade with fresh sanitizer solution.

4-501.11 Maintain equipment in good repair. Observed torn gasket on 2-door cooler.

6-501.19 Restroom doors must be self-closing. Observed no self-closure on employee restroom door.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on prep table during food preparation. Store drinks in designated area away from equipment, food, and utensils. -0 points-

2-301.15 Only wash hands in handwashing sink. -PF Observed two employees wash hands in prep sink. Employees washed hands properly with soap taken from designated nearby handwashing sink. CDI - Employee were corrected through instruction. -2 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in handwashing sink. CDI - Ice was removed by regulator. -0 points-

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 tightly wrapped plastic containers of tuna salad cooling in reach in cooler. CDI - Tuna salad was unwrapped to allow cold air to circulate in and around food product. -0 points- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .