NANA MORRISONS SOUL FOOD #2

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by carts. CDI: PIC moved carts to make hand sink accessible.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up accumulating on and around ice chute at soda machine.

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 large plastic container of house made stuffing measuring 52F in WIC after more than 4 hours from prep. PIC stated that this item was prepped around 9:00 AM this morning. CDI: PIC voluntarily discarded stuffing. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried tilapia and fried pork chops in HH cabinet with temperatures below 135F. PIC stated that these items were placed in HH an hour and a half prior. CDI: PIC voluntarily discarded tilapia and reheated pork chops to over 165F. 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 large, covered plastic container of house made stuffing cooling in WIC. Stuffing was prepared around 9:00 AM and PIC stated that it was prepared without hot ingredients. CDI: PIC voluntarily discarded stuffing. EHS discussed alternative cooling methods for stuffing with PIC. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple stacks of metal and plastic pans wet nested on clean dish racks. REPEAT CDI: PIC instructed employee to separate pans to allow for air drying.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw fish stored over pan of stuffing in WIF. CDI - PIC moved stuffing to upper shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal containers on clean dish rack wet stacked. PIC moved dishes to self-draining position to dry.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lidded cup on shelf used for clean utensil storage. PIC moved cup to designated area.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed ribs thawing in prep sink without running water. CDI - PIC turned on water (67F).

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 package of to-go boxes on the floor. Boxes were in original plastic wrap. PIC moved containers to upper shelves.

-REPEAT- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid to grease trap (beside of dumpsters) open. Dumpster and grease trap are shared among several facilities. PIC to address keeping trap lid closed with other facilities in area.

10-DAY VERIFICATION REQUIRED 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS observed a visibly ill employee upon entry to the establishment with multiple visits to the restroom. Manager stated that she came to work but was not allowed to clock in due to her condition. Manger sent employee home immediately. Manager will retrain employees on the health policy, symptoms, and excluding themselves from work. EHS will make a return visit to observe signed employee health policies.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one employee drink stored above sugar in the dry storage area.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee sweep the floor with a broom and then move to handle utensils without changing gloves and washing hands. CDI - Employee was stopped and they washed their hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee fill water jugs inside of the hand sink. Observed gas tanks blocking the dish room hand sink. CDI - Employees were educated on proper uses of a hand sink and gas tanks were removed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can on the storage rack. CDI - Can was removed to be returned to the supplier.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed unwashed peppers stored above slaw and Mac and cheese in the walk-in cooler. Observed an employee sweep the floor and move to handle utensils without discarding gloves and washing hands.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemical without labels under the 3-compartment sink. CDI - Bottles were labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees preparing food while wearing bracelets and rings.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

4-502.11(A) Maintain utensils in good repair. Observed a hand-held juicer with paint chipping off.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed open dumpster doors and a missing drain plug on the right side dumpster. Observed missing waste bin for center kitchen hand sink.

*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - BBQ chicken below 135F in Left Standing HH cabinet, see temp chart for details. *CDI - PIC reheated item to 170F and placed it back into Standing HH Cabinet. 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 .

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal and plastic containers throughout clean dish storage rack.

4-502.11(A) Maintain utensils in good repair. *Observed - Sanitizer of 3 compartment sink dispensed at a concentration 50ppm. EHS and PIC measured and figured out necessary amount to properly sanitize dishes and utensils. PIC trained dish washing employees how to properly fill sanitizer compartment by hand and requires them to test sanitizer each time before use looking for between 200-400ppm. PIC contacted ECOLAB for repairs. EHS will follow up as necessary to verify sanitizer dispenser has been repaired.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels available at any kitchen handsink. *CDI - PIC provided paper towels.

*REPEAT* 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 - Fried pork chops in standing HH Cabinet at 66F. PIC stated it was cooked earlier today but was never placed in the cooler, food was left at ambient temperature for more than 4 hours. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Baked Beans and BBQ Chicken below 135F in standing HH cabinet, see temp chart. *CDI - PIC placed items on stove top and into oven to be reheated to above 165F. 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 .

*REPEAT* 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 - Collard Greens in large plastic container and Meat loaf in metal containers cooling with a tight fitting lid. *CDI - PIC used clean ice packs to assist with cooling of collard greens and cracked the lids to both items to assist with cooling. 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 .

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Numerous metal containers wet stacked throughout clean dish rack.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on dry storage shelf in dish area. CDI be relocating drink.

Repeat ; 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed the hand sink near the dish area blocked and not easily accessible. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a mixers component in the hand sink near the WIC. Gloves hanging in the hand sink near the dish area. CDI be removing items during inspection.

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 cooked and cooled collards at 45 F. Days of prep were 9/20 and 9/22. CDI by discarding. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 frozen ribs, jerk wings, and curry rice thawed out in the WIC and the date mark indicting the cook date. CDI by adding a new label that indicates the thaw day, in order to track the 7 days. 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 .

3-501.15 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: Cooked and cooled collards at 45F from 9/20 and 9/22. Items were cooled in a very large plastic container with the lid on. Volume of food was large and deep. CDI by discarding. Observed gravy being cooled in the WIC with a lid. Observed pasta being cooled in the prep sink under cold running water and ice packs. Volume of pasta to great to be in full contact with cold ice/water. CDI be adding ice to prep sink,. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen ribs improperly thawing in the prep sink upon arrival. Cold water turned on while thawing, but this did not allow all the ribs packages to be rinsed evenly. CDI by relocating to WIC.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed canned beverages stored below raw proteins. CDI by relocating in WIC.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bins with less than 150 PPM QAC. CDI by replacing sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous utensils stacked and stored wet.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-502.11(A) Maintain utensils in good repair. Observed a pasta sifter and multiple cutting boards in need of replacement.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill sanitizer bucket at hand sink CDI.. EHS will educated PIC on uses of hand sinks

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 black build up behind spouts of soda machine.

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 large batch of curry sauce that had just come off stove (holding at 180F+) in walk in cooler, portioned in large volume deep metal container with lid secured. CDI- lid removed, EHS discussed proper cooling methods including using ice, active stirring and allowing cold air to flow around product. Avoid storing in large volume containers, portion out into smaller, less volume pans for better cooling. Proper cooling observed after correction. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of collard greens on the floor next to cook line. EHS observed that employee was opening boxes to cook collard greens. EHS suggests leaving boxes on rolling carts, ensure food is at least 6 inches off floor during prep process. CDI- boxes moved up onto rolling cart during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x bucket of sanitizer holding below 50ppm quat. Facility uses sanitizer from dispenser at 3 comp sink, facility does not have dish washing machine so they are using sanitizer bay throughout day. Ensure sanitizer is changed as frequently as necessary to keep at proper concentration. REPEAT. Note: points left at half, improvement from previous inspection. Previous inspection references all sanitizer buckets at 0ppm, todays inspection was just 1x bucket at low concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked pans on the drying rack. Air-dry prior to stacking. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 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 drinks stored on shelving directly above raw prep table. EHS discussed proper drink storage with PIC. CDI- drinks moved.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink at front with sanitizer bucket in basin. Observed rolling cart blocking handsink near cook equipment. Observed brooms/mops stored directly in front of handsink near dish pit. CDI- objects moved, access cleared, EHS discussed maintaining access to all handsinks and only using for handwashing.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored in large white containers directly above containers of raw pork. EHS discussed storage order, provided MCHD graphic handout that shows proper storage order. CDI- pork moved, no longer under chicken. Note: this was the only instance of storage order violation, points left at 0. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans with sticker residue on outsides of pans, stacked together so the inside (food contact surface) are contacting pans with sticker residue on outsides. EHS discussed dish washing process with PIC, this facility does not have a dish machine and uses the 3 comp sink for wash/rinse/sanitizing. EHS suggested to ensure stickers are dissolvable so it is easier for dish washers to remove stickers before wash/rinse/sanitize process. CDI- dirty dishes removed from shelving, re-cleaned. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3x sanitizer buckets with 0 ppm quat sanitizer, employees believed these ones were not refreshed this morning, left over from last night. CDI- sanitizer changed, at proper concentration after correction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked pans on the drying rack. Air-dry prior to stacking. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go boxes stored under service line, accumulating some residue on outsides, should be stored in plastic protective sleeves until used. EHS discussed with PIC during inspection.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -PObserved cooked pork chops in warming cabinet. Pork chops were 90F and were reheated per PIC. CDI - pork chops cooked to 173F and placed back in warming cabinet.

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 large pan of curry sauce in the walk-in cooler at 50F. Curry was placed in walk-in cooler to cool yesterday per PIC. Curry has exceeded 6 hour cooling time. CDI- Curry sauce discarded by PIC. Recommend use of ice paddles/wands to rapidly cool product going forward. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken on serving line stored < 135F. CDI- chicken placed on TPHC with a 4 hour discard time. PIC will implement TPHC going forward for fried chicken. This chicken once placed on TPHC may not be cooled and used in other recipes. Provided TPHC form template by email. 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 .

3-501.15 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 large container of curry sauce cooling in walk-in cooler with lid on. Observed heavy condensation build-up on underside of lid. CDI - food product discarded by PIC for not meeting cooling time 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of dry foods (seasonings) without food labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil containers stored prep table shelf. Prep table shelf is touching the floor.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use serving spoons/tongs stored in container of water < 135F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked pans on the drying rack. Air-dry prior to stacking.