LE'S SANDWICHES AND CAFE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee must be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Large portions of pork were cooling in packed pans in walk-in cooler. PIC stated they began cooling around 8AM. The middle pieces of pork were 70-73F. Spread out cooling TCS foods so they reach the proper temperature within the proper amount of time. CDI - Middle pieces of pork were discarded. Remaining pork was put on sheet pan and placed in walk-in freezer to cool quickly. 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 .

3-501.15 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 Portions of pork were cooling in pans in walk-in cooler. Pans were packed very tightly with the cooked pork. Spread out TCS foods after cooking so they cool quickly to 41F. CDI - PIC educated on cooling methods. He moved the pork below 70F to the walk-in freezer and placed it on sheet pans. 0 pts. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Wiping cloth bucket at coffee area measured 0 ppm quat. Sanitizer buckets must be at 150-400 ppm for quat. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer at 3-compartment sink measured 0 ppm quat. Quat sanitizer must be 150-400 ppm. CDI - Solution drained and refilled sink with 200 ppm solution. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Several TCS foods in sandwich cooler measured 44-49F (chicken, pork, house made mayo). PIC stated they were moving them from walk-in cooler and they were left out. CDI - PIC moved items to walk-in cooler to cool down. 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)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Pork held on TPHC was not marked with time. CDI - PIC stated pork was cooked 1 hour ago so he placed start time on pork. 0 pts.

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) Some pans of house made mayo, pork, and ham in sandwich cooler were missing prep date labels. TCS RTE foods must be labeled with prep date, and must be used or discarded within 7 days of preparation. CDI - PIC placed date labels on items. 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 Cut pork in sandwich cooler measured 47F. PIC stated they cut it an hour ago and placed it in cooler. Ensure staff use walk-in cooler or freezer to cool TCS foods after preparation. CDI - PIC moved pork to walk-in cooler to continue cooling. 0 pts. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand sink in bathroom. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple pans of cooked chicken and cooked pork measured 45-50F in sandwich cooler. PIC stated these items were cut 2 hours ago and could still be cooling down. TCS foods must be 41F or less in cold holding. CDI - PIC moved items to freezer to cool down. REPEAT 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured less than 150 ppm quat. Wet wiping cloths must be stored in sanitizer solution at correct concentration when in between uses. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the prep unit and RI at temperatures also 41F. CDI. PIC voluntarily discarded. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items stored directly on the floor in the WI freezer.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rear Han sink to be partially blocked. CDI unblocked

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 TPHC stamps on them. CDI. PIC wrote time on it and indicated it was made not long ago.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in quarternary solution of 0ppm. -CDI- PIC corrected concentration to 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items in prep unit above 41F.. CDI facility has a back up prep unit. All TCS items were moved from the prep unit to WIC to cool down. Facility bought out cold items from RIC to place in back up prep unit once unit reached 39F . EHS did a ambient air check before items were placed into back up prep unit. i’m not going back 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread stored in crates not 6inches above the floor. EHS advised facility to leave bottom crate empty to achieve 6 inches above the floor

4-501.11 Maintain equipment in good repair. Observed main prep unit Ambien air at 53°. Repair tech will be called out to repair unit. EHS will generate service request to come back and check

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed carrots stored directly on the floor during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry while working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in quarternary solution of 0ppm. -CDI- PIC corrected concentration to 200ppm. Repeat

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC and food employee wash hands without using a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated PIC and food employee on using a barrier to turn off faucet and both rewashed hands and used a barrier. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on knives, mixer and parts of mixer. -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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside ice machine. Increased and more thorough cleaning frequency recommended.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit between 41-50F. Refer to temperature chart. Observed ambient air of unit at 41F. Per PIC, items were sliced today and placed into unit. Observed condensed milk stored on counter at 63F. Per PIC, he was not aware that condensed milk had to be kept at 41F or below. -CDI- EHS placed items in freezer to cool down and voluntarily discarded of condensed milk. EHS provided PIC with TPHC form for condensed milk. **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 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 sausage cooling in freezer stacked on top of each other and filled to the top of container. -CDI- EHS educated PIC on proper cooling methods and PIC laid items out on sheet tray to facilitate rapid cooling. -0- 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in quarternary solution of 0ppm. -CDI- PIC corrected concentration to 200ppm. -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 on top of blast chiller. Observed employee food stored over retail food in RI #2. Observed employee items stored over clean dishes at dish storage rack. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed pic unable to demonstrate sufficient knowledge of cold holding, proper wash,rinse and sanitizing of utensils and cooling parameters. CDI coached A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rear Han sink to be partially blocked. CDI unblocked

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed food employee washing utensils with no sanitizer in sanitizer compartment. CDI coached 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple commercially processed meats cold held at 43-46f. CDI placed on temporary tphc 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed multiple open commercially processed meats with no date mark. CDI date marked 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed spray bottle of purple solution unlabeled. CDI labeled

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 multiple onsite packaged foods but only rice and pork cakes with no weight or quantity

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P observed multiple residential grade utensils throughout kitchen

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf observed food employee improperly washing using 75 f wash water. CDI coached