THE WAFFLERY

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. Employee drinks stored on boxes. Keep in designated areas. CDI - Removed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some food containers not covered/wrapped. Keep covered/wrapped.

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) One milk gallon had an open date of 9/26. CDI - 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 .

3-302.11 (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 on shelf above raw bacon with raw chicken tray hanging over raw bacon. CDI - Items moved. Store raw foods in approved manner. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Waffle mix (raw eggs and buttermilk) cooling at improper rate (see chart). Waffle mix was in a large tub with lid on product. CDI - Cooling method changed to facilitate proper cooling. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw eggs, raw chicken, milk, and buttermilk recorded above 41F. Raw eggs were over-stacked. Raw chicken was cut/portioned 45 minutes ago. CDI - Raw chicken cooled down, raw eggs, buttermilk and milk 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Sanitizer bucket stored on shelf above open box of bananas. CDI - Sani. Bucket moved.

3-501.15Quickly 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 Waffle Mix (buttermilk and raw egg ingredient cooling in large tub with lid on product. Cooling rate was 0 (See chart). CDI - Ice added to facilitate proper cooling. Reccomend large ice wands for proper cooling. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Waffle mix and tray of beef stored on floor in WIC. Remove from floor. CDI

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee handling raw chicken had bracelet on. Remove bracelet.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal employee food stored in flip top unlabeled. CDI - Moved to designated area.

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. Personal coffee mug stored on top of biscuits container. CDI - Moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. One plate soiled with food debris. Taken to dish-machine for cleaning. 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 Raw chicken and lettuce holding above 41F. CDI - Raw chicken over-stacked. Lettuce in WIC cooled down on sheet tray. 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) Sausage gravy prepped 1/18 in WIC. Exceeded 7 day window. CDI - Discarded. Cut melons did not have a date. CDI - Dated. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Cloths stored in sanitizer Bucklets recorded <50ppm Quat (3 buckets). CDI = Buckets exchanged for new one.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded 0ppm chlorine. PIC is aware that unless machine is constantly primed the machine will not work. Work order is placed for it but did see active use of machine when it was not working. CDI - Unit primed and recorded 100ppm choline. Use test strips to check and keep up with machine until unit is fixed. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 on site for butter (unsalted) on TPHC. CDI - Written procedures given and filled out on site. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some food products uncovered and not protected/wrapped.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded at 0ppm chlorine. Machine primed and then ran to record 50ppm. REPEAT. Test machine with strips to keep up. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed crab cakes and raw chicken prepped ambiently cooling incorrectly; crab cakes stacked in layers and raw chicken in bus tub with lid. Products would not have reached cooling. CDI - Cooling method adjusted. Cooled down properly For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw eggs, raw shrimp, and tomatoes recorded above 41F. CDI - Discared. 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 .

3-603.11 (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 Eggs on display menu are missing disclosure. Provide.

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 Incorrect cooling method observed (see # 18). CDI - Cooling method adjusted. 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 .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed one employee drop raw chicken into fryer, discard gloves and don a new pair without washing hands. CDI - Stopped and directed to wash hands. CDI - Employee did so. Assure all employees are washing hands before donning new gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Bleach sanitizer recorded at 0ppm in dish machine. Machine primed and then recorded 50ppm bleach, CDI. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Whipped butter on TPHC did not have a marked begin time. CDI - Begin time added.

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 Waffle batter cooling in large plastic tub. CDI - Portioned out in smaller tubs. PIC will purchase ice wands to help with cooling of thick food products. 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. Main cook on line has a beard and does not have a beard guard.

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. One personal drink stored above flip top coolers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pasteurized shell egg, bacon jam, raw shell eggs, pimento cheese all recorded above 41F. Flip top cooler is not holding TCS foods at proper temp. Food discarded. Unit will run on TPHC until call is made and repaired. VR. REPEAT 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 .

3-501.18 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 Siracusa sauce date for day 10. CDI - 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two chemical bottles unlabeled. CDI - Labeled

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 Crab cake mix cooling in containers with lids, CDI - Moved to sheet tray and open. Discussed cooling of crab cakes and crab mix. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee filling up a container of water in handsink. CDI - Stopped.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw shrimp, cheese, pimento cheese, cream cheese balls all recorded above 41F. CDI - Discarded. Suspected employee prep error. 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 Raw chicken prep and crab cake prep cooling incorrectly - in Drawers and tight fitting lid on them. CDI - Cooling method adjusted. 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 .