SAVI PROVISIONS

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). Observed no date labels on all pans of TCS food items stored inside the flip top portion of the make table. Food employee stated these TCS food items were not prepared today. CDI: Food employee made date labels for all pans of TCS food items. Observed opened bag of pepperoni missing date label stored inside the lowboy cooler. CDI: Date label was created. Observed opened turkey chub with no date label stored inside the WIC. CDI: Date label was created. 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 pan of pre-cooked spicy chicken filets and a pan of pre-cooked regular chicken filets date-marked with a prep date of 3/17 and 3/13. Food employee stated he forgot to remove the old date label from the pan, and was actually prepared a couple days prior. CDI: Food employee removed incorrect date label and created new date label with the correct date of prep. REPEAT VIOLATION. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed pan of avocados with stickers still intact, stored inside the flip top portion of the make table. Ensure stickers are removed prior to washing and storing for use.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. PIC present stated that he recently registered to attend the ServSafe class to get certified. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed food employee unable to specify when the PIC's allow them to come back to work if experiencing any of the symptoms related to foodborne illnesses. Facility has outdated employee health policy posted on the wall, that they use to train their employees on employee health. EHS was out of hard copies for updated Employee Health Policy (which includes restriction and exclusion) but need to come by tomorrow anyways for VR on make table, and will provide PIC with hard copy so employees can sign once they have been trained on employee health and when they can return to work. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. For more information on employee health policy, 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 piles of commercially made shelf stable items for the convenient store part of the facility stored directly in front of the back handsink, blocking employees accessibility to wash hands at the handsink. CDI: Food employees were actively putting things away at proper display areas while EHS was on-site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items cold holding above 41F (see temp chart) inside the make table. Food employee stated that these food items were taken from the WIC and stored directly into the unit. EHS observed ambient air temp of the unit was between 43-47F in the top section of the unit, and temping 40F in the bottom section of the unit. Observed a few TCS food items cold holding above 41F (see temp chart) inside the 2-door lowboy cooler. EHS observed ambient air temp of this unit was at 46F and did not drop any lower than that after almost 20 minutes of inactivity. PIC stated that a technician is already scheduled to come out and check on their A/C unit tomorrow, as they conduct routine maintenance for the facility weekly, and will have him check on both units as well. Food employee stated that they do not keep their food items stored inside the make table overnight, and filled them up before service before 9:00AM this morning. PIC moved all TCS food items temping above 41F from the make table into the WIF to rapidly bring temperatures down, and EHS placed TCS food items in this unit on EMERGENCY TPHC for up to 4 hours, filled out TPHC form with PIC and went over procedures to follow just as a temporary fix. All TCS food items temping above 41F stored inside the 2-door lowboy cooler were moved into the WIC to bring temperatures down and also keep cold holding inside the WIC. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 .

3-501.18 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 container of ROP'd salmon thawing inside lowboy cooler of the make table without any date labels. Food employee stated that the salmon was taken out of the WIF to thaw under refrigeration last tuesday, 7/22. CDI: Food employee voluntarily discarded the salmon since it had surpassed the 7-day window. Observed lexan container of pre-cooked spicy chicken filets with no date label, stored inside the lowboy cooler of the make table. CDI: Food employee stated it was thawed out on 7/25 and labeled the container with the prep date, so that all employees know not to serve it after today. 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 .

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 a covered container of cooked egg temping above 41F inside the make table (see temp chart). Food employee stated that he cooked the egg around 10:30AM this morning (less than 2 hours prior to EHS's observation) and stored it inside the make table to cool down and use for when they have another order. EHS explained why these make tables are not designed to cool foods down, and is recommended to utilize their WIC or WIF instead to rapidly cool down their food items, and that they are allowed to keep containers uncovered during the cooling process. CDI: Food employee removed the lid from the container and moved the container of cooked egg into the WIC to rapidly cool down, and EHS observed food item was meeting the cooling rate. 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 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP packages of pre-cooked frozen salmon completely thawed out and stored inside the lowboy cooler of the make table, without any slits in the ROP packages for oxygen flow. CDI: EHS explained why this is a violation, and food employee created slits for all packages of the ROP'd salmon. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the facility. EHS observed one of the two garage doors for entrance of the facility was kept open during entire length of inspection. PIC stated that they have a pest control company who comes once a month to service their pest control. EHS explained why garage doors are to be kept closed if equipment installed for garage doors to be utilized at the facility are unable to maintain fly issue.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food stored directly on the floor inside the WIF. PIC stated that they haven't gotten a chance to put everything away from last night's delivery from their supplier. Keep food stored off of the floor to prevent contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee actively building deli sandwiches at the make line without any sort of hair restraint. Ensure any employee engaging in food prep has some sort of hair restraint to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored directly on the cutting board at the make table. CDI: EHS explained why in-use wiping cloths need to be held inside properly concentrated sanitizer buckets, and food employee obtained a sanitizer bucket full of QUAT and placed wiping cloth inside.

4-501.11 Maintain equipment in good repair. Observed two separate 2-door lowboy coolers out of order; one was storing single-use articles inside the unit, while the other one was storing shelf-stable sauce packets inside the unit. PIC stated no work orders have been placed to have these units repaired and do not necessarily need them for operation. EHS explained that any pieces of equipment approved on their permit is required to be maintained in good repair, and PIC stated he will call to have these repaired.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QUAT test strips used at the facility were water-damaged and unable to properly red the concentration of the QUAT sanitizer at the 3-compartment sink. EHS observed QUAT sanitizer was reading 400ppm on EHS's personal test strips. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

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 soiled gaskets in cold holding units throughout the facility. Observed food debris accumulating on the floors inside the WIC. Increase cleaning frequency.

5-501.17 Provide a covered waste bin in female restrooms. Observed the covered waste bin located inside the unisex restroom is only halfway covered (lid has a circular opening in the middle). Obtain a covered lid that is fully enclosed, for the proper disposal of sanitary napkins.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written vomit and diarrheal procedures. -CDI- EHS provided handout. -0- For more information 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 food debris and sticker residue on food contact surfaces of dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 house made tomato aioli sauce (contains cut tomatoes) and house made apple dressing (contains cooked apples) in prep units with no date marks and in WIC date marked 1/6 (discard 1/12) and 9/21/24 (discard 9/27/24) Observed housemade pesto (contains fresh garlic and oil) past date mark, per PIC, pesto is not in use. -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon not removed from ROP packaging. -CDI- EHS educated PIC on removing items from ROP environment and PIC removed item from ROP environment. -0-

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 multiple squeeze bottles in prep units and lowboy with no labels. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in WIC. **REPEAT** -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee begin to don gloves to initiate food prep. -CDI- EHS educated food employee on washing hands before donning gloves to engage in food prep and food employee washed hands. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink near dishpit. -CDI- PIC replenished soap supply. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced cheeses and deli meats between 41-43F in prep unit. Refer to temperature chart. -CDI- PIC placed items in WIC to cool back down and EHS educated PIC on not filling unit too high/overstacking items. -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 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 spicy chicken and panko chicken date marked 10/24-10/31 (discard should be 10/30). Observed housemade pesto (contains fresh garlic and oil) date marked 9/20 & 9/23 (discard 9/26 & 9/29), housemade tomato sauce (contains cooked tomatoes) date marked 9/27 (discard 10/3) and housemade apple dressing (contains cooked apples) date marked 9/21 (discard 9/27). -CDI- EHS educated PIC that these items were TCS items and could only be kept for 7 days and educated PIC on proper date marking system and PIC voluntarily discarded items past date and properly date marked other items. **REPEAT** -3- 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

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed 2 pesticide sprays not approved for commercial use. -CDI- PIC removed items. -1-

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./ 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf.- Observed cookies made in house for consumer self-service with no labels. **REPEAT** -2-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of pizzas stored on floor in WIF. -CDI- PIC relocated items. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados. -0-

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 in-use knives stored in sanitizer water. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC placed items at dishpit to be W/R/S. **REPEAT** -0.5-

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 stickers stored on NFCS of clean containers. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in WIC. **REPEAT** -0.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC unable to answer questions related to food borne illness. -CDI- EHS educated PIC and provided handout. -0- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written vomit and diarrheal procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shelled eggs stored over RTE pepperoni in lowboy. -CDI- PIC corrected storage order. **REPEAT** -3- 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 slicer stored as clean with food debris. -CDI- PIC placed item at dishpit 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 . 4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. -P.- Observed food employee empty containers of cut tomatoes and cut lettuce and took items to dishpit, and rinsed them out only, not following a proper W/R/S step before next use. -CDI- EHS intervened, explained proper W/R/S step between use and PIC took items to dishpit 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 . -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 sliced ham, cut tomatoes, shredded lettuce, sliced turkey, housemade apple sauce, housemade pesto, roast beef and other items in prep unit with no date marks. Per PIC, items were prepared the last 2-3 days. -CDI- PIC properly date marked items. **REPEAT** -1.5- 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

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf.- Observed housemade cookies with no allergen labels. **10 DAY VERIFICATION REQUIRED** -1-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored inside of ice machine with handle touching the ice. -CDI- PIC relocated item. 3-304.12 Store in- use utensils for TCS food according to an approved method as listed in 3-304.12. Observed in-use knives stored in a bucket of sanitizer water. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC removed items and placed at dishpit to be W/R/S. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee towel drying items. -CDI- EHS educated PIC on proper drying technique and food employee placed item back at dish pit to be W/R/S. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered bin in all gender employee restroom. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored over retail items in WIC, prep units and lowboys. -CDI- PIC moved items. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No CFSM present.

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 top of prep unit. Observed employee begin drinking water before leaving prep area.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee donning gloves to make sandwiches without washing hands. CDI - Employee washed hands.

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 eggs shell eggs and raw pooled eggs stored above pepperoni and RTE sauces. PIC stated that eggs are pooled every morning and discarded at the end of the day. CDI - Storage order was rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed ham, turkey, provolone, Swiss, Gouda, soppressata held above 41F inside Prep Unit due to overfilling. CDI - Items were moved to WIC to rapidly cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed pimento cheese and salsa with no date marking inside the prep unit. CDI - The correct date marking was added.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Establishment could not provide a thin probe thermometer.

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 salts and sugar containers with no labels. CDI - Items were labeled.

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 spoons and and knives unprotected. No plastic covering or container.

5-501.17 Provide a covered waste bin in female restrooms. No covered trash can. Lids for trash cans have been ordered.