PARR CENTER KITCHEN(CPCC CAMPUS)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed mushrooms, cheese slices, and ham above 41F between 42-43F. PIC stated that all foods were prepped this morning. Corresponding date marks showed that foods were from this morning. -CDI- foods were moved into the WIC to cool. Foods properly cooled by the end of the inspection. 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 beyond sausage and marinara past 7 day date marking window. -CDI- Foods were voluntarily discarded. Observed 2 bags of lettuce in the WIC with no DM present. -CDI- Foods were voluntarily discarded. Ensure proper date marking/date mark tracking. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squirt bottles in the grill area with no label present. Ensure all working containers of food are properly labeled. -CDI- PIC properly labeled.

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 sticker residue present on the exterior portions of pans on the clean dish rack. Ensure all non-food contact surfaces are cleaned and maintained as clean.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of raw proteins stored directly on the floor inside the WIF. CDI: PIC removed bag off of the floor to prevent contamination.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a bin of unwashed onions stored above a bin of washed melons and packages of prepped red onions. Ensure unwashed produce is stored underneath any RTE foods and washed produce to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.15 Wash fruits and vegetables prior to use. Observed bin of melons with stickers still intact, stored inside the WIC. PIC stated that the melons have been washed. Ensure all stickers are removed prior to washing produce to prevent contamination.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed touching raw hamburger while putting it on grill and did not take off gloves or wash hands before handling ready-to-eat bread and burger toppings. Employees must wash hands when switching between handling raw animal foods and ready-to-eat foods. CDI - Employee educated and he discarded gloves and washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed touching raw burger and then went straight to handling ready-to-eat bun and burger toppings with same pair of gloves. Single-use gloves must be discarded when switching between handling raw animal foods and ready-to-eat foods. CDI - Employee educated on cross contamination and he washed hands and discarded RTE foods that were contaminated.

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. Gravy measured 81F at 1:15PM and had been cooling since 11AM. Gravy was cooling in deep container with tight lid. CDI - Gravy discarded by PIC. // 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Pizza sauce measured 56-57F at 1:20PM in pizza cooler. PIC stated it began cooling at 10AM after opening can. Establishment needs to pre-chill cans the day before, use ice bath, or use shallow, uncovered pans in walk-in cooler or freezer to cool pizza sauce. CDI - PIC moved pizza sauce to ice bath but it didn’t reach 41F by 2PM so it was discarded. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked peppers and cooked onions measured 44F and 47F in sandwich cooler top. Chicken in pizza cooler top measured 48F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to freezer and they cooled to 41F before the end of inspection. 0 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 .

3-501.18 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 Roast beef in walk-in cooler was labeled as being prepared on 3-4. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded roast beef. 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 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 Pizza sauce was cooling at 56-57F in deep container in pizza cooler. Gravy was cooling at 81F in walk-in cooler in deep container with tight fitting lid. CDI - Gravy discarded. Pizza sauce moved to ice bath to continue cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees observed with watches and bracelets on their wrists. Food employees must not wear jewelry on their hands or wrists. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. All wiping cloth buckets measured less than 150 ppm quat. Wet wiping cloths must be stored in properly concentrated sanitizer when in between uses. Ensure staff switches out sanitizer solution more often throughout the day. 0 pts.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup inside ice machine. Clean ice machine more frequently. 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 Diced tomatoes measured 46F in pizza cooler top. TCS foods must be cooled in equipment designed for rapid cooling, such as the walk-in cooler or ice bath. CDI - PIC moved dice tomatoes to walk-in cooler to continue 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was preparing food with bracelets on wrists. Food employees must not wear jewelry on their hands or wrists. REPEAT

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf No thermometer or other method available for testing final rinse temperature of dish machine. VR - Verification required within 10 days that establishment acquires method to test dish machine final rinse temperature.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 7 pans and 1 pot on clean dish shelf had visible food residue on them. Also, meat residue behind blade of deli slicer. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to rewashing area to be re-washed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup in the ice machine. Clean the ice machine more frequently.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked onions and cooked sausage in sandwich cooler were missing date labels. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed prep dates on items. REPEAT // 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 Ham (8-28) in sandwich cooler and cooked onions in walk-in cooler (8-30) were held past 7 days. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee observed preparing a pizza with jewelry on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

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 Ham was prepared on 4-26 in walk-in cooler and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the prep date. CDI - PIC discarded ham. Kept at half credit due to improvement from last inspection. 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 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 Gravy was cooling at 135F in walk-in cooler with tight fitting lid. Pizza sauce was cooling in sandwich cooler bottom at 47F. TCS foods must be cooled in equipment designed for cooling, such as the freezer or walk-in cooler. Cooling TCS foods must also be loosely covered or uncovered and cooled in shallow pans. CDI - Pizza sauce moved to walk-in freezer and gravy vented and moved to freezer. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Hand washing, cold holding, hot holding, utensil washing, date marking and cooling were not being done properly during inspection. PIC shall ensure that the priority and priority foundation items in the Food Code are followed and controlled. Active managerial control is not sufficient due to the large amount of priority and priority foundation items on inspection. PIC needs to ensure staff are date marking TCS RTE foods, cleaning utensils and food-contact surfaces to sight and touch, washing hands, holding TCS foods at proper temperatures, and cooling foods properly. CDI - PIC educated on active managerial control and encouraged to have systems in place to train and to monitor these items throughout the day. 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.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed using cell phone and then donned gloves without washing hands first. Employees must wash hands before donning gloves to prepare food. CDI - Employee educated and washed hands. 0 pts.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer, most pans and containers, measuring cups, and scoops stored as clean still had grease and food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine to be re-washed. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Gravy measured 156F at 10:30AM that was cooling in walk-in cooler. Gravy then measured 135F when checked at 11:30AM. This rate is too slow to cool from 135F to 70F within 2 hours. Gravy was cooling in deep container with lid on it. CDI - Gravy lid removed and placed in freezer to continue cooling. At 12PM gravy measured 85F. // 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Gravy that was opened from can and put in walk-in cooler at 7:30AM measured 50F at 10:30AM. Gravy checked at 11:30AM and still measured 50F. Gravy was cooling in deep container with lid on it. Use shallow pans and leave cooling foods loosely covered or uncovered to facilitate cooling. CDI - Gravy discarded. 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://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 Chili held on grill using hot holding measured 130F. TCS foods in hot holding shall measure at least 135F. CDI - Chili reheated to above 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pizzas held on rack out of temperature control at 67F. Marinara sauces also held out of temperature control at 69F. Establishment must hold items below 41F, or using time as a public health control. CDI - PIC sent TPHC form and items were moved to walk-in cooler to cool. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Chicken, sausage, pizza sauce, cole slaw, cooked peppers, cooked mushrooms, and ham were missing date labels. PIC stated most items were prepared on Monday. PIC did not know when pizza sauce was prepared. TCS ready-to-eat foods must be labeled with prep date. CDI - Pizza sauce discarded and other items were dated by PIC. // 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 2 containers of Beyond sausage were dated as being prepared on 4-15 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded sausage. 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 tomatoes and ham in pizza cooler were cooling in unit at 47F and 49F. Also, 2 deep containers of gravy were cooling in walk-in cooler with lids on containers. Use shallow pans or containers and leave cooling foods loosely covered or uncovered. Use equipment designed for rapid cooling, such as walk-in cooler or freezer. CDI - Gravy that was still within cooling parameters was vented and moved to walk-in freezer. Tomatoes and ham were moved to walk-in freezer. Gravy that began cooling from can was above 41F for over 4 hours so PIC discarded it. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Several food employees were preparing food with bracelets/watches on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of pans and containers that were stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored above RTE food items in WIC. Rearrange storage order. - 0 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cut fruit salad with melon, pizza sauce, and pooled eggs cooling incorrectly in walk in cooler. CDI - Items were spread thin and placed uncovered into WIC for rapid cooling. - 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://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. Pan containing water bath + chicken hot holding @ 120F. All other items in hot box hot holding @ 135 or above. Be sure water + chicken are at or above 135F before being placed into hot holding. CDI - Items rapidly reheated. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-made pizzas (sauce + cheese) holding on a rack on the counter. CDI - Items placed on TPHC. Form provided and filled out on premises. - 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 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 pizza sauce, cut fruit salad with melon, and pooled eggs cooling incorrectly. All items cooling tightly covered in deep containers. CDI - Items uncovered and spread thin for more surface area and quicker cooling. All items cooling at correct rate by the end of inspection. - 0.5 - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .