SULLYS STEAMERS DAVIDSON

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean plastic pans stacked with stickers residue on outside/inside surfaces. CDI - Pans in question were placed in 3 compartment sink area to be w/r/s. 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 sliced cheese stacked on top of containers in prep unit above 41F. PIC stated cheese is placed there during lunch rush. Keep items below fill lines of pans to provide adequate cold holding. CDI - Cheese was placed in reach in to cool below 41F. - 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed 4 covered pans of shredded lettuce cooling too slowly in WIC to meet cooling parameters. (Production sticker stated make time of 7:10am, item observed at 10:59am at 44-46F). CDI: Education provided. EHS had PIC uncover pans and place in freezer. Temperatures were observed @ 37F after 6 mins. - 1.5 - REPEAT *RISK CONTROL PLAN AND PERMIT ACTION WILL BE TAKEN AT NEXT INSPECTION IF PROBLEM IS NOTED*

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 shredded lettuce cooling in plastic insert pans covered in plastic wrap and stacked 2-deep in walk-in cooler. CDI: Education provided and product moved to walk in freezer for rapid cooling. - 1 - REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 of 3 sanitizer containers in facility with a quat concentration of 0-50ppm. Per directions on bottle concentration should be 200-400ppm. PIC stated buckets had been out since 7:00am. CDI - concentration @ dispenser was measured at 400ppm quat. PIC changed out buckets.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at employee restroom hand sinks.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at 3-compartment sink- 0ppm. CDI: PIC provided new container of QAC sanitizer and primed- 300ppm.

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 sliced turkey and vegetable cream cheese cooling at a rate too slow to meet cooling parameters. See temperature chart and #33 for details. CDI: Education provided and product vented for rapid cooling (turkey 51F in 15 minutes, cream cheese 45 in 15 minutes).

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 sliced turkey and vegetable cream cheese cooling in plastic insert pans covered in plastic wrap and stacked 2-deep in walk-in cooler. CDI: CDI: Education provided and product vented for rapid cooling (turkey 51F in 15 minutes, cream cheese 45 in 15 minutes). REPEAT VIOLATION. **CONTINUED NON-COMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND PERMIT ACTION AT NEXT INSPECTION**

3-304.12 (B) In-use utensils for food that is non-TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle on scoop in bulk sugar container stored with handle in contact with product. CDI: Handle turned upright.

5-205.15 Maintain a plumbing system in good repair. Observed several inches of standing water in floor drain under 3-compartment sink. EHS recommended drain cleaner and removing debris from drain.

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 sausage patties cooling in covered plastic insert pans in reach-in portion of make table. Product prepared @6:30am. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling (<41F). REPEAT VIOLATION.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed food employee utilize hand sink to refill steamer machines. CDI: Education provided.

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 shredded lettuce and sliced tomato cooling too slowly to meet cooling parameters in front make table. CDI: Education provided and PIC voluntarily discarded.

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 lettuce and tomato cooling in covered plastic insert pans in reach-in portion of front make table. Product prepared @6:45am. CDI: Education provided and PIc voluntarily discarded product.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink next to 3 compartment sink without hand soap and hand towels. CDI -add hand soap and hand towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in prep cooler directly behind the service counter > 41F. CDI- Meatballs, corned beef, ham, sausage all moved to walk-in freezer for rapid cooling. PIC adjusted temperature of unit and was observed below 41F prior to departure. Recommend the use of metal pans to help maintain food temperatures below 41F. Recommend more frequent monitoring of food temperatures. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of sausage patties held more than 7 days. CDI by discard. 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 .