HEFS @ CROWN POINT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed shrimps stored directly above beacon and hot dogs. CDI. PIC changed storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potatoes HH at temperatures below 135F. CDI. PIC reheated the item. *** all other food items were holding at the right temperatures. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed items held on time without time stamps on them. CDI. PIC placed time on them. Repeat

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes.

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 cleaning needed in micro wave.

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). 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 items in the WI, RI without dates. CDI. PIC dated. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed items held on time without time stamps on them. CDI. PIC placed time on them.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical spray bottles stored above sing use items. CDI. PIC removed.

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

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

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed box of moldy tomatoes in WIC during inspection. PIC stated they had been delivered in this state and were being held for credit. CDI - PIC segregated tomatoes and labeled to indicate they are for return. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed used chicken frying breading with bits of raw chicken remaining in the breading being stored at room temperature overnight during inspection. CDI - PIC voluntarily discarded. 1.5 pts. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various shaker bottles throughout kitchen area not baring labels indicating its contents. Ensure all working containers are properly labeled to identify its contents. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed various fruit flies throughout kitchen area during inspection. More thorough or frequent pest control measures may be necessary. 1 pt.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed heavy rusting on shelves in RIF during inspection. Observed various fryer baskets bent and damaged during inspection. Repair or replacement necessary. Repeat. 1 pt.

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 food debris splattered on microwave during inspection. More thorough or frequent cleaning needed. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wiping rag stored on hand sink. Keep all items out of hand sink. CDI-rag thrown in laundry

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Repeat- Observed sticker residue on containers stored as clean. Observed heavy build-up on iced tea nozzles, disassemble nightly for cleaning. 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 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed dirty containers, utensils, cookware, knives, left in place on cook line, WIC, after closing. CDI-all dirty items collected and taken to Dishmachine. 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 Repeat-Observed red potatoes, boiled eggs, corn,slaw without date marking. CDI-items date marked. 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

3-501.13 (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. Repeat-Observed ROP fish in walk-in without packaging slit. Packaging clearly states to cut open before thawing. No points due to still being slightly frozen. CDI-cut open

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 utensils stored in container of water. 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 ramekins used to scoop dressings. Scoop handle down in sugar.

4-501.11 Maintain equipment in good repair. Observed cracked liner in ice machine. Observed poor seal and possible leak in walk-in freezer, interior and exterior door iced up.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster rusted through, replace dumpster. No points due to no sludge on ground and very clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and ceilings with grease, splatters and food debris.

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: 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 . Observed containers of Cole slaw, house made ranch, and blue cheese dressing being held in prep flip top cooler, 2 containers of boiled eggs in prep reach in cooler and a container of mussels being held in reach in cooler all missing date marks. CDI: PIC date marked all items as they were prepared yesterday. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 spray bottles of windex being stored on table without labels. CDI: PIC labeled bottles. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen. Contact pest control service provider to evaluate issue. REPEAT.

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 build up on bottom inside surface of reach in freezer. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several metal containers with sticker residue on outside of container stacked within each other so that food contact surface of next container was contacting sticker residue. CDI: PIC returned items to be W/R/S. REPEAT.

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 a container of cut lettuce in prep flip top cooler, 2 containers of boiled eggs in prep reach in cooler and queso, sliced tomatoes, cut lettuce and house made ranch in WIC all missing date marks. CDI: PIC date marked all items as they had been prepared within the last 48 hours.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser being stored on shelf next to dish machine with no label. CDI: PIC labeled bottle.

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 a container of packages of grouper in a container in WIC in which grouper was fully thawed still in their reduced oxygen packaging. CDI: PIC cut open packaging to remove from ROP environment.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility. Contact pest control service provider to address issue.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a large spoon being stored in a container of spinach dip in which handle of spoon was resting in dip. CDI: PIC removed spoon.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 knives and a can opener stored clean with dried food debris and food splatter on blades of food contact surfaces. CDI-PIC placed items at dish area to be cleaned. -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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside of ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn on the Cobb and boiled potatoes hot holding at 84F and 118F at hot holding well (refer to temperature chart). CDI-PIC reheated both to 165+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut avocado stored in flip top cooler at 45F and observed all TCS condiments in flip top portion of expo flip top cooler at 46F. Avocado was observed overstocked and PIC stated expo station flip top was left open and they close it to keep the temperature down. CDI-items were relocated to walk in cooler to rapidly cool since they had not been in the units longer than 2 hours stated PIC. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 several unlabeled working spices and squirt bottles at grill area.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados in flip top cooler with stickers still on.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in reach in seafood cooler as well as rust on inside of ice machine.

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 cleaning needed for all cooler gaskets as well as inside reach in coolers and high touch surfaces of cooler doors and handles. Cleaning also needed on counter tops, dry storage shelving and walk in cooler shelving with dirt and dried food debris. -REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floors and walls through facility to remove dirt, grease, and debris.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Did not observe paper towels at main hand sink at entrance of kitchen beside flip top cooler. CDI-PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with black build up on blade of can opener. CDI-PIC placed can opener at dish area to be cleaned and sanitized. 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 all TCS foods out of cold holding temperatures in flip top cooler and low boy across from fry baskets such as cut tomatoes, blue cheese, boiled eggs, cut lettuce, sour cream, Mac n cheese, and sliced turkey (see temperature chart). The internal temperature of unit was observed at 45F. PIC stated that unit was accidentally set to that temperature. CDI-PIC voluntarily discarded all items in unit and adjusted until to 37F and within 30 minutes of the inspection the unit was 40F. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle containing toxic chemical. PIC stated that the bottle contained a bleach sanitizer. CDI-PIC labeled bottle bleach sanitizer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout back kitchen area. Contact pest control for removal of flies.

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 cleaning needed for all cooler gaskets as well as inside reach in coolers and high touch surfaces of cooler doors and handles.