ADMIRALS CLUB C CONCOURSE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the PIC use the handwash sink in the dishwashing area to fill up a cup of ice water when conducting the thermometer calibration. CDI - EHS intervened and provided education on proper handwash sink usage.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed a stack of coffee filters in the soup kitchen to be stored directly on top of the coffee brewer and were not in protective packaging of any kind. CDI - Filters moved to a cleaned insert container.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard to be in use to line dry storage shelves in the dry storage room. Cardboard is absorbent and not easily cleanable. Any shelf liners must be composed of a smooth, non-absorbent, and easily cleanable material.

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 of the 1 door RIC adjacent the ice machine in the soup kitchen to have accumulations of food debris.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed the dishwasher handling soiled utensils and equipment at the pre rinse sink and then immediately go to put the clean dishes away without washing their hands between tasks. CDI - EHS intervened and informed PIC/employee that when switching between handling soiled dishes and clean dishes at the dishwasher they must wash trier hands. Employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed on package of precooked bacon stored in the kitchen 2 lowboy refrigerator at a temperature of 70-74F. Other packages of precooked bacon were observed at temperatures of 54-58F in the same unit. PIC stated that they had just restocked the units from the WIC located downstairs and that they must have loaded the bacon onto the cart first, leaving it out of temperature for an extended period of time while in transport. PIC stated they will develop a different procedure for transporting the bacon as it is not stored frozen. CDI - PIC voluntarily discarded the one package of precooked bacon at 70-74F. Other packages were allowed to cool down and observed below 41F an hour later in the same unit. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of large black serving bowls that were wet nested on the shelf across from the dishwashing area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards on clean dish rack with deep scoring and discolored surfaces. CDI-PIC voluntarily disposed of boards. (-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 black staining and discoloration on tethers of knives in prep discoloration. If tethers can no longer be made clean to sight and touch, they should be replaced at the earliest opportunity. (-0.5)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage gravy in hot holding cabinet at 74F. CDI- PIC moves gravy to warmer where its brought up to 165F. EHS advises the PIC to monitor hot cabinet for further signs of poor repair and discontinue use if it cannot maintain TCS foods in hot holding at 135F or higher. (-1.5)

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed dry cereal decanted into small containers for customer self service during breakfast service TPHC without nutritional information. Please provide the nutritional facts, including major allergens. EHS advises the PIC that labels can be obtained online and printed for display at the cereal station. (-0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink without hand towels in warming kitchen. CDI- PIC added hand towels.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed sandwiches leaving upright cooler to serving line > 41F. Sandwiches were not marked for time. Recommend starting TPHC when sandwiches leave the WIC on ramp level. Also recommended recording receiving temperatures for foods. CDI- food items time recorded and will be discarded within 4 hour hold time as procedure states.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf CDI- Provided posted consumer advisory for smoked salmon.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed sneeze shields were out of position to effectively protect displayed food items. CDI- sneeze shields adjusted by PIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sani buckets contained 0ppm QAC sanitizer when tested. Recommended dispenser to be checked by Ecolab service rep.

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 debris build-up on top of pass through dish machine.