SWEET PEAS SPECIALTY FOOD STORE

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two cartons of moldy strawberries in WIC. CDI- Cartons voluntarily disposed. (-0)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple open bags of food (various cheeses) and containers (lettuce, tomato in lowboy) without any covering or clip to seal bags. EHS advised staff to use lids or coverings to protect food being stored. (-0)

REPEAT. 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 several RTE items prepped/opened either today or yesterday without date marks; shredded cheese & cooked salmon in main kitchen RIC, sliced lettuce in lowboy). CDI- EHS confirms prep date and PIC dates items. EHS advised staff to date items as soon as prepped or opened so they do not loose track when moving on to other tasks. (-1.5) 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 bag of sliced deli turkey in WIC dated for 10/07. CDI- PIC voluntarily discards expired turkey.

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 dark residue and substantial stickiness/debris on wall mounted test strip storage box above 3 comp sink. EHS advised PIC to clean box and maintain frequency so hands are not contaminated with each use. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer last used yesterday with visible food debris. CDI- PIC disassembled, w/r/s slicer. (-1.5)

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 a few bags of opened spring mix without date marks. CDI- PIC dates lettuce. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one yogurt parfait in mini cooler at register above 41F. PIC states unit door was recently help open. EHS advises PIC to carefully monitor equipment, as EHS observed equipment go from 36F to 41F with single instance of door being briefly opened. PIC should replace or repair the equipment to ensure foods are maintained at 41F and below, and deploy TPHC in the meantime if needed. CDI- PIC voluntarily disposes of yogurt. (-0)

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 food debris on floor throughout back kitchen. Increased cleaning frequency is advised. (-0.5)

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 shredded cheese and creamer in RIC, and Canadian bacon in WIC without date mark. CDI- PIC labels items. (-0)

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 in lowboy gaskets and date mark sticker residue remaining on lids of plastic containers in fliptop. No contamination to food observed. Increase cleaning efficacy. (-0.5)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with hands after washing. CDI, employee rehashed hands and turned faucet off with towel as barrier.

4-501.11 Maintain equipment in good repair. Observed expired chlorine and not testing 50ppm at dish machine when testing. Facility not actively washing equipment at time but changed out chlorine and primed dish machine. CDI, required sanitizer provided during inspection. Repeat. Observed 1 light out under hood ventilation system.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not present at time of inspection not certified. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 cooked chicken not date marked and open containers of milk not date marked. CDI, foods voluntarily discarded. 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 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 vacuum packaged salmon thawing in vacuum environment. CDI, package open to remove from vacuum packaged state.

4-501.11 Maintain equipment in good repair. Observed dish machine not actively being used during inspection tested and not providing required chlorine. Long term compliance visit required to ensure low temperature chemical dish machine calibrated and providing required chlorine sanitizer to sanitize equipment.

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 open package of roast beef not date marked and package of cabbage open. CDI, cabbage voluntarily discarded and roast beef date marked which was open recently per PIC. 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 .

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed some soil accumulation around clean drainboard of 3 compartment sink.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed salmon identified on menu with consumer advisory and offered undercooked per PIC. Vr to ensure facility has parasite destruction information for salmon.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed house made mayonnaise containing raw egg according to PIC stored over RTE food. CDI, item voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 hummus containing garlic and oil according to PIC with date of preparation of 3/16. CDI, food item 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf - Observed consumer advisory missing DISCLOSURE statement such as *Item are served raw or undercooked. Observed Lox on menu without consumer advisory asterisk. Provide asterisk on Lox if undercooked or cold smoked. Vr required.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some baseboard and FRP board damage.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 cutting board stored propped between the faucet and the wall. CDI - Cutting board moved. - 0 -

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 paper towels stored on the floor in storage room. Maintain items at least 6 inches off the floor. - 0.5 -