3RD & FERNWOOD

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispensers at both handsinks located on each ends of the make line, and also at the handsink located in the dish room. CDI: PIC provided paper towels for all dispensers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple deli containers stacked and stored on the clean dish rack, with old sticker labels still intact. CDI: PIC removed all old date stickers and placed at the dish room to be re-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 .

3-501.18 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 multiple TCS food items stored inside the WIC past the 7-day window (pickled beets 10/12, pickled cauliflower 10/13, stem chow 10/11, QTC 10/11, pickled cabbage 10/11, mac and cheese 10/15, pimiento cheese 10/11). CDI: PIC voluntarily discarded all TCS food items mentioned above. Observed cambro of cooked spaghetti noodles that bore no date, stored inside the WIC. CDI: PIC voluntarily discarded food item. Observed pan of pickled cabbage and pan of stem chow that were both missing date labels, stored inside make table 2. PIC stated these were from the same batch as the cambros stored inside the WIC (past the 7-day window). CDI: PIC voluntarily discarded both food items. Observed multiple deli containers and pans of TCS food items stored inside make table 2 past the 7-day window (cooked spaghetti noodles 10/14, chicken stock 10/12, mac and cheese 10/15). CDI: PIC voluntarily discarded all TCS food items mentioned above. 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 .

4-501.11 Maintain equipment in good repair. Observed one standing reach-in cooler, all cooler drawers at the make line, and the walk-in freezer all out of order. PIC stated they do not need the reach-in cooler or cooler drawers to operate, and stated that they have not been ordering any frozen items anymore since the walk-in freezer has gone out. EHS observed no food was stored in any of the above mentioned cold holding units. Ensure all equipment are either repaired if needed for operations, or removed from the facility if no longer needed for operations or maintenance. Observed damaged faucet at the 3-compartment sink. Repair or replace damaged faucet. REPEAT VIOLATION. 4-502.11(A) Maintain utensils in good repair. Observed multiple rusted tongs stored on the clean dish rack. Remove any utensils that have rusted.

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 soiled gaskets in both make tables at the make line. Observed heavy pool of standing water on the interior surface of make table 1. Increase cleaning frequency.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tile on the corner baseboard at the dish room, exposing absorbent material underneath. Replace missing tile so that baseboards are smooth and easily cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken, raw fish, raw ground beef and meat loaf measured 45-51F in drawer cooler. PIC stated items were placed in unit before dinner. CDI - PIC moved items to walk-in cooler. 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. Salt container not labeled in dry storage area. All ingredients that aren’t readily identifiable must be labeled. 0 pts.

4-101.16 Sponges may not be used in contact with cleaned and sanitized or in use food contact surfaces. Sponge observed in wiping cloth bucket. Do not use sponges to clean prep tables. No sponge use was observed so 0 points taken. 0 pts.

4-501.11 Maintain equipment in good repair. Ice leaking heavily in walk-in freezer. Repair. // 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. Colander is in poor repair and needs to be discarded. Can opener is rusting.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Wall damage below hand sink on line. Repair wall damage. // 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. Floors need to be cleaned, especially underneath equipment. Clean floors more frequently.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 1 bag of cooked sweet potatoes had prep date of 11-18 and 1 container of cooked turkey legs had 11-17 as the prep date. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the prep date. CDI - PIC discarded items. Reduced to half credit due to improvement from last inspection. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Towel observed on lettuce in bus tub in walk-in cooler. Linen must not contact food. 0 pts.

4-501.11 Maintain equipment in good repair. Handle missing on walk-in freezer door. Door doesn’t close properly on hot holding cabinet. Replace missing handle. Fix hot holding unit door. REPEAT

5-205.15 Maintain a plumbing system in good repair. Leak present underneath 3-compartment sink. Repair leak. 0 pts.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed plating a biscuit with bare hands. Employees must wear gloves or use utensils when handling ready-to-eat foods. RTE foods must not be handled with bare hands. CDI - Employee educated and biscuits discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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. Collard greens in walk-in cooler were cooked yesterday and still measured 50F. TCS foods must cool within the cooling parameters. Use shallower pans or ice baths/ice wands to cool large amounts of TCS foods. CDI - Collard greens discarded by PIC. 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 Establishment is cooking sweet potato skins and infusing them in honey and leaving them out of temperature control at 70F. Establishment must keep the sweet potato skins in honey under 41F. CDI - PIC educated and sweet potato skins in honey were discarded. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf House made cheese was not labeled with prep date. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed date label on cheese. // 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 2 containers of roasted garlic dressing and 1 container of tabbouleh in sandwich cooler were prepared on 9-3 and had not yet been discarded. 1 pan of cole slaw in other sandwich cooler was prepared on 8-22 and had not yet been discarded. 2 containers of garlic confit in walk-in cooler were prepared on 9-2 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Out of date foods discarded by PIC. 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 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. Establishment is holding TCS sauces on time as a public health control but they did not have written procedures. TCS foods using time as a public health control must have written procedures in advance. CDI - PIC was e-mailed and blank TPHC form and they filled it out during inspection. REPEAT TPHC procedure template may be found at: www.mecknc.gov/foodsafety

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Establishment is canning roasted squash seeds in vinegar. Using reduced oxygen packaging requires a HACCP plan/variance that is approved in advance before starting specialized process. CDI - PIC educated on ROP requirements and the canned squash seeds in vinegar were discarded during inspection. For more information on how to request a variance please visit: http://meck.co/FoodSafety

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 Collard greens were cooled overnight in deep container and did not reach 41F within 6 hours. Use shallow pans or ice wands/ice baths to quickly cool TCS foods. CDI - Collard greens were discarded. 0 pts. 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 .

4-501.11 Maintain equipment in good repair. Handle missing on walk-in freezer door. Dripping condensate in walk-in cooler needs to be repaired. Heavy ice leaking in walk-in freezer that is covering floor. Repair freezer and cooler and replace missing door handle. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test strips at establishment to check dish machine sanitizer. VR - Verification required within 10 days that establishment acquires chlorine test strips.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Hole in wall underneath hand washing sink. Repair hole. 0 pts.

5-202.12 Provide at least 100F water at handsinks. EHS observed handsink in kitchen at 84F. CDI Employee turned water temperature up on valve below sink. -1 Points

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 EHS observed a tub of cooked turkey in WIC with a expiration date of 6/18/2024. CDI Employee voluntarily discarded turkey. -1.5 Points 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. EHS observed house made TCS sauces being held on TPHC with time stamps. EHS asked PIC for establishments TPHC procedures and was unable to produce them. CDI EHS filled out TPHC paperwork and gave to PIC to have in facility. -0 Points TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. EHS observed a container of lettuce in WIC with a cloth towel stored directly on lettuce. CDI Lettuce was voluntarily discarded. -1 Point

4-501.11 Maintain equipment in good repair. EHS observed broken handle on door of WIF.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed a few missing ceiling tiles above handsink and main prep line in kitchen.