ZAMBIES

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. CDI- CFPM arrived during type up portion. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink being used to stored container used to trap drain flies. CDI- PIC removed container to separate area and bean process of cleaning sink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open bag of flour stored uncovered on lower shelf of prep table near walk-in. Cover or wrap bag.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade heavily soiled during inspection. CDI- PIC removed item to be w/r/s. PIC stated new blades had been ordered. 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 canned roasted red peppers being held out of temp for extended period for draining in prep sink. CDI- EHS discussed with PIC, PIC removed item to cool in low reach-in cooler on prep line. *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 .

6-202.13 Properly locate mechanical insect control devices. Fly glue trap stored directly over handsink and close to single-use pizza boxes. EHS discussed relocating. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door maintained open without fly fan. Large windows adjacent had 1/2 fly fans on at start of inspection. *REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. Observd heavy presence of small flying insects in dish pit and can wash area. PIC stated pest control has been onsite weekly, in addition to establishment hiring floor and drain cleaners.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment without quat test strips. CDI- EHS provided. PIC to order strips and send proof to EHS via business card.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in wall near office setup. Observed column damaged needing repair. 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 vent cover with heavy dust accumulation.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink.CDI..soap was added 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf.. Observed no paper towels at handwashing sink. CDI. Paper towels were added.RPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 pans of ham over 41. CDI..Ham was 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility using TPHC without written policy. CDI..EHS prepared TPHC for facility.Procedures were left at facility.REPEAT EHS didn’t escalate points. PIC was unclear about filling out TPHC sheet that was emailed to facility TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed toxic substances/chemicals stored in working container that were not clearly labeled with the name of the contents. CDI..Label was added.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed facility had exterior windows open for ventilation while the fly fan/insect control device was not functioning. REPEAT

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 flour stored on floor by back hand sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at two of four hand sinks. CDI- PIC obtained paper towels. 6-301.14 Post a handwash sign at each handsink. Observed one hand sink with no hand wash sign. CDI- PIC posted hand sign. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spray bottle in basin of one sink and a plastic container in another hand sink. CDI- PIC removed items from hand sink bases.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 3 compartment sink with a concentration of 0ppm. CDI- PIC was able to make and test a batch of chlorine sanitizer. Chlorine sanitizer will be used in place of quat until replacement quat container is received. 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on the inside. Clean frequently to prevent buildup.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TCS foods held on 4 hour TPHC. CDI- PIC and EHS drafted TPHC procedures. REPEAT TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 Observed no labels with start and end time on foods held on 4 hour TPHC. CDI- PIC wrote down start and end time.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available due to the one having no battery power. Obtain working thin probe thermometer. EHS will follow up within 10 days.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front windows open with no fly fan on. CDI- PIC turned on fly fan.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no head covering. CDI- Employees donned hair covering. REPEAT

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use cups and lids stored on the floor under table. Store at least 6 inches off the floor.

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 AC vents with heavy buildup of dust. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed small food in one of the RI AT TEMPERATURES above 41F. CDI. PIC indicated that it was due to continues reaching in at peak periods. Items were taken back to the WI. Unit temperature was 37F. There is another unit in the facility that will be used for cold holding. Facility has enough cold holding storage. REPEAT ****ALL OTHER ITEMS WERE HOLDING AT RIGHT 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed pizza sauce and pizzas placed on tphc with no written procedures. CDI. PIC prepared a written procedure with EHS to be used. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without hair covers. Repeat 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 a wrist watch while prepping food. ****all other employees were wearing a hair cover.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in the facility during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee left from using phone and went directly to food prep without washing hands. CDI Education was provided on when to wash and hands washed.

6-301.14 Post a handwash sign at each handsink. Observed no hand signs at hand sinks during inspection. CDI provided PIC with Some.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed small the food in one of the RI AT TEMPERATURES above 41F. CDI. PIC voluntarily discarded. Unit temperature was 39F. There is another unit in the facility that will be used for cold holding. Facility has enough cold holding storage. 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. OBSERVED no thermometers in cold holding unit equipment.

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.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on prep tables. CDI. PIC removed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility does not have plan. CDI handout given For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 beverage stored on food prep table.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee immediately recontaminate hands on handles. CDI rewashed For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed food employee donn gloves without first washing hands. CDI hands washed

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P observed bare hand contact of mushrooms in container. CDI no points see NCDHHS For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pic start to wash thermometer at hand sink. CDI stopped. 6-301.11 Provide soap for handwashing at each handsink. -Pf observed front hand sink has no soap or towels. CDI restocked

3-201.11(B) Food prepared in a private home may not be used in a food establishment.-P observed white sauce prepared at owners home in walk in cooler. CDI discarded

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation observed unwashed produce stored over rite foods. CDI reorganized

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0 ppm in 3 comp sink. CDI remade 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one soiled slicer. CDI discarded 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed pizza sauce made with tomatoes failed to cool to 41 f. CDI voluntarily discarded

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 TCS foods inadvertently date marked for 8 days. CDI corrected 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed pizza sauce and pizzas placed on tphc with no written procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 TCS pizza sauce cooled in low surface area high volume, covered plastic container. CDI voluntarily discarded 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 .

4-502.13 Single-use and single-service articles cannot be reused. Observed single use containers kept and washed