CAPRIOTTIS SANDWICH SHOP PARK RD

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a slicer stored as clean with visible food debris present. EHS observed a few metal pans with sticker residue present. Dishes were stickers so that sticker residue was touching the food contact surface. CDI- Items were taken to dish area to be w/r/s. -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 .

3-501.15 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 EHS observed cooked turkey cooling on counter at 123F at 11:10. After 30 minutes the turkey was at 118F. This cooling rate is too slow. CDI- PIC moved product to walk in cooler. PIC shredded the turkey and placed it in walk in cooler on sheet trays. After an additional 50 minutes the turkey was at 56F. **REPEAT** -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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed several flies in the kitchen during inspection. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a four bowls that were stored clean and stacked wet. **REPEAT** -0.5- **EHS did not escalate points due to improvement overall with wet stacking**

4-501.11 Maintain equipment in good repair. EHS observed facility walk in freezer in disrepair during the visit. PIC stated that the facility lost power the evening prior and the walk in freezer has been in disrepair since. EHS observed the ambient air temperature in the unit to be 46F. All TCS products in the walk in cooler were found to be between 28-38F. PIC stated that a work order has been placed and they are waiting for a tech to arrive. Facility walk in cooler is functioning properly and facility has a reach in freezer that can be utilized if needed. EHS advised PIC to move all TCS products to walk in cooler so that they could avoid having to discard if temperatures rose above 41F. EHS will make a return visit to verify the unit has been repaired. -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. EHS observed dust build up on ceiling vents and surrounding ceiling tiles. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings on prep table while prep was occurring. .Designate an area for employee belongings. **REPEAT** -0.5-

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee wipe their face with their gloved hand and attempt to continue prepping food. CDI- EHS intervened and instructed employee to discard gloves, wash hands, and don new gloves. Food employee properly washed their hands. -2-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed there was no soap present at back hand sink. CDI- PIC replaced soap. -0-

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 shredded turkey in the walk in cooler tightly covered with plastic wrap trying to cool. EHS observed a 0 degree change over a 45 minute period for shredded turkey #2. CDI- PIC unwrapped the turkey and mixed it up to facilitate cooling. -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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans that were store clean and stacked wet. **REPEAT** -0.5-

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed an employee actively washing dishes and skipping the rinse step. Employee was washing dishes and placing them directly in the sanitizer solution. CDI- EHS provided education and all dishes were rewashed/rinsed/sanitized. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones, chargers, and head phones on prep tables while active prep was occurring.Designate an area for employee belongings. -0-

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverages stored on prep surfaces (while being actively used) and above facility food in dry storage area. CDI- Drinks were reallocated to approved location. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal bowls, plastic squeeze bottles, squeeze bottle lids, a metal pan and a plastic container filled with utensils that had visible food debris present. Observed chopper stored as clean with visible food debris. Observed multiple metal pans stored as clean with visible plastic debris present, potentially melted plastic wrap. CDI- Items were taken to dish area to be w/r/s. **REPEAT** 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 sliced mozzarella, sliced American cheese, sliced Swiss cheese, sliced tomatoes, and shredded turkey holding above 41F (see temperature chart). CDI- PIC voluntarily discarded the items. **REPEAT** -3- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee actively engaging in food prep without the use of a hair restraint. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few metal pans that were store clean and stacked wet. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed produce chopper stored as clean with visible food debris present. Observed several metal pans with sticker residue present, stacked so that sticker residue is touching food contact surface of other pans. CDI- PIC took items to dish area to be washed/rinsed/sanitized. 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. Observed meatballs in the walk in cooler at 95F PIC stated item had been prepared at 8AM. Item had missed the 2 hour cooling window to hit 70F as it had been approximately 3.5 hours since cooking concluded. CDI- Meatballs were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, cut tomatoes, sliced provolone, and sliced American cheese at the hot sandwich station. CDI- Items were placed in unit to rapidly cool to 41F or below. EHS suggested using lids or lessening portions. EHS observed prep unit lids open throughout the duration of the inspection. **REPEAT** **Full Points** 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 sliced tomatoes, wagyu (ready-to-eat) with no date mark and two containers of turkey with incorrect date marks. Two containers of turkey were dater marked 8/11 when PIC stated turkey was cooked the day prior, 8/10. CDI- All date marks were corrected as PIC was onsite when items were prepped/opened. EHS provided education on date marking policies. 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 Observed container of meatballs in the walk in cooler, cooling in a metal pan tightly wrapped with aluminum foil. PIC stated they were unsure what temperature the meatballs were as they had not been checked since they were put in the cooler. CDI- EHS provided education on cooling methods and meatballs were 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food without the use of a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2/3 sanitizer buckets with concentrations below 150ppm of quat. CDI- PIC refreshed the buckets with sanitizer at 150ppm or more. **REPEAT** **Full Points**

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs being held in steam well at 110F. CDI - PIC removed meatballs from service and reheated to above 165F(see temp chart). (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 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 provolone cheese in reach in area under make table above 41F.PIC stated cheese was placed out of refrigeration at open to restock sheet tray. Observed veggie beef being held on top of make table above 41F. Food employee placed veggie beef on cutting board of make table to make orders but forgot to place back in make unit to hold cold. CDI - Both items PIC removed TCS items and placed them in WIC to quickly cool. Items were still within the window to cool to below 41F (see temp chart). (1.5) 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles of bleach without labels. CDI - PIC removed bottles and added appropriate labels. (1).

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in quat sanitizer at 0ppm. CDI - PIC emptied buckets and made new sanitizer at 200ppm per manufacturer instructions. REPEAT. (1)

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 to-go cups being stored on the floor next to the hand sink. No contamination observed. CDI - PIC moved box of cups to appropriate storage area. (0)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of degreaser being stored on same shelf as clean equipment and right next to an open make table. CDI- PIC moved bottle to designated area.

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 working containers of sauces bearing no label. Containers share one common label of "sauce".

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer storing wiping cloths under 100 ppm concentration. CDI-PIC made new buckets. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of pans being wet nested. CDI-PIC staggered pans to air dry. REPEAT.

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. Multiple employee drinks stored above or on prep/make table units throughout facility.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager present during the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in the back handsink next to the 3-compartment sink. CDI - PIC provided soap.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs below 135F. CDI - PIC 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food handlers not have effective hair and bread guard restraints on while prepping food. Provide.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed sanitizer in the sanitizer buckets below 100 ppm of quat. CDU - PIC remade.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic food pans wet stacked on the drying rack,. Allow to dry prior to stacking.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed two employees follow proper hand wash procedures then turn off the faucet with bare hands. CDI- EHS intervened and had employees rewash hands and turn off faucet with paper towel.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes over stacked in container with top portion of tomatoes over 41F. Observed sliced provolone cheese over 41F. See temperature chart. CDI- PIC removed top portion of sliced tomatoes that were over 41F and voluntarily discarded. Provolone cheese was also 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 .

3-501.15 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 tall stack of pris ham tightly wrapped with plastic wrap while in the cooling process in low boy unit. Observed stuffing on sheet tray in walk in cooler covered tightly with plastic wrap while cooling. CDI- PIC unwrapped stacks of pris ham, separated tall stacks, and put on sheet tray uncovered and placed in walk in cooler. PIC also removed plastic wrap from sheet tray holding stuffing. EHS educated PIC to not cover foods with lids or plastic wrap while in cooling process to allow cold air to reach all parts of the food. 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 .

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 all secondary containers in facility without labels. CDI- PIC labeled containers.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can being stored on shelf with the rest of the not dented cans. CDI- PIC separated can from others. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw turkeys in cardboard box on floor in freezer. CDI- PIC moved to bottom shelf of rack.