COMPARE FOODS DELI/KITCHEN

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Soiled dishes stored directly on kitchen handsink. *CDI - Employee removed dishes from handsink.

*REPEAT* 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Raw Chicken stored above raw beef and raw pork stored above raw fish in WIC. *CDI - PIC had employee correct storage order. 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 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 - 2 containers of Black Beans date marked 07/22/26 placing items outside of the 7 day date marking. *CDI - PIC voluntarily discarded 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 .

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray Bottle and Plastic Container of chemical without a label. Label all chemicals. *CDI - PIC voluntarily discarded chemicals.

*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Large population of fruit flys throughout dish area and kitchen prep area.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Multiple Metal Containers wet stacked stored clean on clean dish shelf.

4-501.11 Maintain equipment in good repair. *Observed - Dish Machine in disrepair with stagnant water and food debris build up. PIC stated Dish Machine is not working and has not been in use for that reason. EHS recommends establishment cleans unit of food debris and stagnant water for pest and odor reasons. PIC contacted repair company who will conduct repairs. Repair company stated a technician will be sent to establishment around Wednesday or Thursday of next week. EHS will follow up with PIC on Wednesday of next week unless contacted at an earlier date. Establishment will wash, rinse and sanitize dishes using 3 compartment sink until dish machine is repaired.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No quaternary test strips available at 3 compartment sink. PIC will borrow from other departments when sanitizer is used until new test strips arrive onsite. A verification visit will be conducted within 10 days to ensure establishment is in possession of quaternary test strips.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Cut Water Melon for employees stored above restaurant food products in Small 2 Door Lowboy unit. *CDI - PIC voluntarily discarded item.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf- *Observed - Kitchen handsink blocked by rolling cart of soiled dishes. *CDI - PIC removed rolling cart from in front of Handsink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Raw Chicken stored above Raw Pork in WIC. *CDI - PIC placed Raw Chicken onto lower shelf to correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*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 - Refried Beans, Cooked Ground Beef, Shredded Beef, Cooked Chicken and Shredded Rotisserie Chicken in WIC without date marking. *CDI - PIC voluntarily discarded Shredded Beef and date marked remaining items as they were cooked yesterday (03/09). 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 .

*REPEAT* 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 - Half of the items stored in Display case without time labels to indicate when items were removed from temperature controlled environment. *CDI - PIC placed labels on items to indicate start and discard time for TPHC items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of clear substance without label to properly identify substance within. *CDI - PIC unsure what item was and stated it smelled like an old sponge and voluntarily discarded item.

*REPEAT*6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - 2 Small flying pests in kitchen area. Large improvement from previous inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee cellphone stored on top of vegetable flip top unit. Observed employee purse stored next to cutting boards and another employee purse stored on kitchen rack next to seasonings. *CDI - PIC removed all items and placed them onto chair in dry storage area.

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- *Observed - Cooked Beef, Cooked Chicken, Beans, and Black beans in WIC cooled from yesterday above 41F, see Temp chart for details. *CDI - PIC voluntarily discarded items. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Potato Salad, Pasta Salad and Shredded Lettuce in service line CH Well above 41F, see temp chart for details. Items were in double metal containers causing food to be unable to reach proper cold holding temperatures. *CDI - PIC voluntarily discarded items. 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 .

3-501.17 (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 - Sliced Ham, Sliced Cheese and opened pack of Hot Dogs without date marking. *CDI - PIC stated Items were opened or prepared this morning and yesterday. *CDI - PIC date marked items. 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 - two metal containers of Tomato based sauces date marked 10/30. *CDI - PIC voluntarily discarded sauces. 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)(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 or timers available for food items held on TPHC to properly indicate when food items were removed from temperature controlled environment. *CDI - PIC labeled items with discard times.

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 - Cooked Beef, Cooked Chicken, Beans, and Black beans in metal containers tightly covered with suran wrap in WIC cooled from yesterday above 41F, see Temp chart for details. *CDI - PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying Pests in kitchen near vegetable flip top unit and dish area. PIC stated establishment is sprayed for pests every 2 weeks.

6-303.11 Provide required lighting intensity. *Observed - all but one light bulb out in WIF. Provide light bulbs to achieve proper lighting.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Pork and Raw Fish stored above RTE foods in WIC and Raw Pork over Beans in WIF. *CDI - PIC moved raw items to lower shelves and RTE products to upper shelves to correct storage order and ensure food safety. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - 3 employees engaged in food prep without proper hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of Metal containers stored clean above 3 compartment sink.

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 - Box of single-service To-Go trays and cups stored directly on the floor.

4-501.11 Maintain equipment in good repair. *Observed - 3 Compartment Sink sanitizer dispenser, dispensing sanitizer at low concentration 50ppm. Dispenser is dispensing sanitizer out of both the detergent tube and the sanitizer tube. PIC states most dishes are sanitized using dish machine but will add sanitizer to 3 compartment sink by hand testing it before use if needed. A verification visit will be conducted to verify the dispenser has been repaired.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign by hand sink located at dish pit. CDI - PIC provided sign. (0)

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken being stored in WIC above raw beef and pork. CDI - PIC corrected storage order. No contamination was observed. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two cutting boards stored as clean with visible food residue still present on the surface of cutting boards. CDI - PIC removed and placed at three compartment sink. (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: 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 Observed portioned salsa in make unit by hot bar not dated. PIC stated this salsa was prepared yesterday and was taken from the WIC. EHS educated staff on date marking and advised to date mark portioned salsa even if original product is in WIC. CDI - PIC added correct dates to salsas. (0) 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spray bottle of Worcestshire sauce and container of rice unlabeled. REPEAT. (2)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed wooden bowl used to grind spices and peppers. Bowl was unsealed and beginning to chip. CDI - PIC removed bowl and voluntarily discarded. (0)

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 food employee eating food while also cooking chicken in the kitchen. EHS educated PIC on designated areas to eat to prevent contamination. CDI- PIC educated employee had made employee change gloves and wash hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs over RTE foods (bologna, salami, cheese). CDI- PIC placed eggs below items. REPEAT. Points not escalated due to improvement. Last inspection numerous items were stored improperly including onions under raw fish and various raw proteins being stored together without a barrier. (1.5) 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 various salsas stored in WIC beyond seven day hold time. These salsas are made in house and contain cooked vegetables such as tomatoes and peppers. Facility makes large containers then portions them daily into small plastic to-go containers. Upon discussion facility places new date on to-go salsas rather than keeping the original date from the original container. CDI- PIC voluntarily discarded salsa. REPEAT. (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://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 facility utilizing time instead of temperature for all hot/cold bar items in the front. Facility has proper procedures and is time stamping items held on time appropriately. PIC stated that they could not locate TPHC forms during inspection. CDI- EHS provided PIC with new TPHC forms and forms were filled out during inspection. (0) 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 spray bottle of cleaner without a label. CDI- PIC added label. (0)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility thawing refried beans on a prep table at room temperature. EHS educated PIC on approved thawing methods. CDI- PIC placed beans in WIC to finish thawing. REPEAT. (0.5)

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 facility with numerous containers of sauces without labels. CDI- PIC added labels REPEAT. (2)

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 Observed facility without a Max/Min thermometer on site. PIC stated they will order one. VR will occur in ten days. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal drinks being stored on prep surface. CDI- PIC placed in designated area. (0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand sink in dishwasher room. Debris was removed 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking sink. CDI Cart was removed

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed chicken, beef and pork in WIC all stored together. CDI.. PIC rearranged store order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed sautéed onions stored under fish.. CDI..PIC rearranged store order For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dishwasher getting to 145F. Facility will not use the dishwasher to sanitize. Dishwasher will be used to wash items only. 3comp sink used to sanitizer dishes. Dishes will be submerged in the sanitizer for 2 mins and then air dry. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 Observed cooked chicken and beans cooked from previous days without labels. CDI..PIC added dates 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 (A), (B), (C ) Use approved thawing methods. Pf observed fish being thawed in sink in 76F water without constant flow of water. CDI.. Faucets were turned on and ice was added

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 squeeze bottles without labels. REPEAT.. CDI

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout facility

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards in need of resurfacing or replacing

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 on shelves in WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salami, chicken and cheese empanadas and salsa verde above 41F, see temperature chart. Salami stored on ledge of cooler and packaging states “keep refrigerated”, chicken and cheese empanadas were stacked too high, and salsa verde not cooler to 41F before packaging in individual containers. CDI- Salami was put back into cooler to cool to 41F, the volume of chicken and cheese empanadas was reduced, and salsa verde 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 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 holding hot items in display case on 4 hour TPHC without procedures. CDI- EHS provided PIC with TPHC procedure to fill out and post. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 squeeze bottle of oil not labeled. Label. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees with watches on preparing food. CDI- PIC had employees remove watches.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal dishes stacked while wet. CDI- PIC had employee in stack dishes.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Bottle of windex was in handsink, CDI- Bottle discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Empanadas and mashed potatos in hot unit recorded below 135F. CDI - Placed on TPHC. Recommend holding hot items especially empanadas on 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Sugar not labeled. Label