PROSPECT OMEGA

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara at 77F while said to be hot holding. -CDI- PIC reheated the sauce to 175F. (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 .

4-501.11 Maintain equipment in good repair. Observed oven leaking water. Repair unit to prevent leaking. (0.5 pts)

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 pooled water on the floor due to leaking oven unit. Keep floor free of pooled water. (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. (1 pt) 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 Observed no paper towels available for the hand sink adjacent to the 3 compartment sink. Provide paper towels at each hand sink. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and American cheese above 41F in the cold table on the service line. EHS observed that both items were filled above the fill line in their respective containers. EHS also observed the grab and go items above 41F. PIC stated that the items are prepared at the main kitchen at the American Airline Training Facility kitchen. EHS recorded an ambient temperature of 43F in the grab and go unit. -CDI- PIC voluntarily discarded the necessary items. (1.5 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a squirt bottle of a clear liquid on the lower shelf of the front service counter that was not labeled as to its contents. CDI - PIC voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed PIC wearing a watch on his wrist. REPEAT.

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 the interior base and the exterior surfaces of the RIC closest to the mop sink in the back kitchen area to have a build up of food debris and grime.

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 an uncovered employee meal on the prep counter adjacent the vegetable prep sink.

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 not vigorously rub hands for 20 required time when washing. CDI, employee rehashed hands. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no hand towels at handwashing sink near 3 compartment sink. CDI, towels supplied.

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 contact surfaces and equipment not rinsed after washing and before sanitizing at 3 compartment sink . CDI, equipment relocated to rewash. 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 1 salad cold held at 44 degrees F over staked in display unit. CDI, salad 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(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 cheese not recorded on TPHC and wrong date for TPHC per operator . CDI, records updated to reflect time

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing watch and jewelry on wrists.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket testing 0ppm quat.

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. No written procedures for items held on TPHC. All items except food in coolers prepped off-site and held from 11 am - 1 pm and then discarded. CDI - PIC completed TPHC template. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation