PINE ISLAND COUNTRY CLUB MAIN KITCHEN

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handling raw hamburger meat then proceed to discard gloves and don new gloves to handle RTE foods without a hand wash. CDI: PIC instructed employee to remove gloves and wash hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine measuring 0ppm chlorine sanitizer. CDI: Technician arrived on site during inspection and dish machine is now measuring sanitizer concentration between 50ppm-100ppm. 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up accumulating in ice machine. Clean more frequently.

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 items in prep top units and CH drawers without date marks such as hot dogs, grilled onions, cooked mushrooms, tomatoes. PIC stated that these items were prepped or opened the day prior except for grilled onions which were two days prior. CDI: PIC dated items to reflect prep/open dates. Observed pizza sauce dated 10/15 and house made ranch dated 10/14. Products exceeded 7 day date marking limitation. CDI: PIC voluntarily discarded items. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed raw salmon filets in CH drawers with packaging still in tact that states to “remove from package when thawing”. CDI: PIC cut slits into packaging.

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 portion of ceiling in dry storage area with leak/water damage. Repair. 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 moderate build up on walls behind and around dish machine. Clean more frequently.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food on floor of WIF. CDI - PIC moved food back onto shelf

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 minor food debris in corners of some cooling equipment and bottoms of back prep tables.

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 cut melons cooling in reach in part of prep cooler at 4 hours still above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 .

3-501.15 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 cut melons cooling in a deep covered container in reach in part of prep cooler at 4 hours. Observed housemade ranch cooling in reach in cooler holding at 43F. CDI: Ranch relocated to walk in cooler and properly cooled. Observed salmon cooling in cooler drawer from prep earlier. CDI: Salmon relocated to walk in cooler and cooled to 41F. 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. Observed glass reach in cooler with an air temp of 43F. CDI: Facility maintenance turned down cooler to air temp of 35F. EHS advised that cooler must maintain TCS items at 41F and below. No TCS items were being cold held in the cooler at the time of inspection. Observed shelving in storage closet with some rusting vertical supports. REPEAT VIOLATION Previous violation corrected as all new shelving has been ordered for the walk in cooler.

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. Observed several areas throughout kitchen with small holes in the walls. One slightly larger hole above the salad station. Patch/repair holes to be smooth and easily cleanable.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed overall lack of control throughout the kitchen as evidenced by improper handwashing/dish handling, cooling issues, lack of consumer advisory for menu item, and lack of proper wash/rinse/sanitizing of dishes. CDI: EHS provided PIC with a copy of the Food Safety Checklist and explained how to bring foodborne illness risk factors into compliance. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee work with dirty dishes, load dish machine and then handle clean dishes without a handwash. CDI: Dish rewashed. Employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. 6-301.14 Post a handwash sign at each handsink. Observed bar handsink with no handwash sign, no hand soap, no paper towels, and being used as a dump sink. CDI: Sink cleaned out, and all other items added. Observed employee get water from the handsink and fill a container. CDI: Employee educated on proper handsink use. No contamination occurred as water was just obtained in a clean container.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can of corn on the seam in dry storage area. CDI: Product voluntarily discarded. REPEAT VIOLATION Some improvement as no adulterated food present today in facility.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine at dish machine. CDI: Chlorine added, machine primed and testing at 100ppm chlorine by end of inspection. 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 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 no detergent at dish machine. CDI: All dishes will be washed, rinsed, and sanitized in the 3-comp until detergent can be obtained. Sous Chef left during inspection to obtain detergent. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed shredded/cut cabbage cooling in prep top that cooled 1F in 1hour and 10 min. CDI: Product was moved to a sheet pan and cooled in the walk in cooler. 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 .

3-501.18 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 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 some items in walk in cooler and prep coolers with no date mark including but not limited to cooked mushrooms, bacon jam, and sweet potatoes. CDI, PIC allowed to date/re-date all products because PIC prepared them himself within the past 3 days. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). Observed several items held past 7 days including but not limited to pico (12/9), fruit salad (12/10), hotdogs (12/2), macaroni and cheese (12/4), sausage (12/12). CDI: All items voluntarily discarded. REPEAT VIOLATION 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk for salmon tacos on lunch menu. Per PIC, if customer asked they would serve the salmon undercooked. CDI: Asterisk added to menu item and menus reprinted during inspection. REPEAT VIOLATION Points not escalated due to only 1 item not being in compliance today.

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 cabbage cooling in prep top cooler in a deep pan. CDI: Cabbage moved to walk in cooler on a sheet pan. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - Reduced oxygen packaged salmon and mahi mahi fully thawed in grill drawers and in walk in cooler labeled to remove from ROP environment and maintain frozen and thaw immediately before use. CDI: Fish packages cut open during inspection.

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 squeeze bottles of cooking oil and water at the grill and powdered sugar in the dry goods closet not labeled. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of panko stored on the floor in dry goods area. CDI: Panko relocated. REPEAT VIOLATION Significant improvement as this was the only product stored on the floor.

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. Boxes of single service items stored on floor in dry storage room.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep cooler, and walk in cooler damaged. Observed shelving in walk in cooler rusted in several places. Repair or replace shelving. Observed floor in walk in cooler popping up and damaged. REPEAT VIOLATION

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for 3-comp sink quat sanitizer or for chlorine dish machine. VERIFICATION REQUIRED

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in dumpster. REPEAT VIOLATION 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some items built up in dumpster area. Clean area to prevent pest harborage. REPEAT VIOLATION

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 ceiling, AC vents, and walls throughout facility with various build up and dust. Ensure more frequent cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored on prep surfaces twice during inspection. CDI: Phone moved and prep surface properly cleaned.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place. PIC indicated they use computer based training but no verifiable training could be provided. Staff were not able to demonstrate knowledge of a policy or training through conversation. VERIFICATION REQUIRED in 10 days to verify that policy is in place. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- *Observed - No procedures available on how establishment would respond to and clean up a bodily fluid situation such as vomiting and diarrhea. *CDI - EHS provided vomit and diarrhea clean up procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed severely dented can on the seam in dry storage area. CDI: Product voluntarily discarded. 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed fruit salad in prep cooler with microbial growth. CDI: Fruit salad voluntarily discarded.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed through discussion that facility is offering salmon undercooked. Facility did not have parasite destruction letter. CDI: Facility will fully cook all salmon until a parasite destruction letter can be obtained from the supplier.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items such as cut watermelon and focaccia bread. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on can opener blade. CDI: Can opener moved to dish area for proper W/R/S. 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 some items in prep top unit and in reach in part of the prep top unit stored above 41F including but not limited to chicken, chicken wings, cod, and lettuce. CDI: Items voluntarily discarded. Observed salad dressing reach in holding items above 41F. CDI: All TCS items voluntarily discarded. Observed raw shell eggs stored in a container in dry storage. CDI: Eggs voluntarily discarded. REPEAT VIOLATION VERIFICATION REQUIRED within 3 days to ensure products are held at 41F and below. 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 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 several items in walk in cooler and prep coolers with no date mark including but not limited to corned beef, roast beef, mixed greens, spinach, cut lettuce heads, and cut tomatoes. CDI, PIC allowed to date/re-date the following TCS food product(s), corned beef, roast beef, cut tomatoes, because PIC prepared them within the past 2 days. All other items voluntarily discarded. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). Observed several items held past 7 days including but not limited to pasta (7/25), ham (7/12), slaw (7/9), empanada chicken (7/20), and hot pickled red onions (7/24). CDI: Items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Observed no asterisk for several items on menu served raw including salmon, burgers, and steak. Observed disclosure not included on menu. VERIFICATION REQUIRED within 10 days to confirm menu changes.

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 squeeze bottle of cooking oil at the grill not labeled. CDI: Bottle labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food stored on the floor in walk in cooler and walk in freezer including various meats, potatoes, and other frozen items. CDI: Items removed from the floor.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 ice wand stored directly on shelf in walk in freezer. CDI: wand removed and W/R/S.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep cooler, walk in cooler, and ice machine damaged. Damaged gaskets preventing prep cooler doors from closing, likely contributing to cold holding issues mentioned above. Observed shelving in walk in cooler rusted in several places. Repair or replace shelving.

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 - Build up on equipment and surfaces throughout facility including but not limited shelving, coolers, and gaskets. REPEAT VIOLATION

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several items built up in dumpster area. Clean area to prevent pest harborage.

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 ceiling, AC vents, and walls throughout facility with various build up and dust. Ensure more frequent cleaning.

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. *Observed - Partially cooked beef stored above raw salmon and shrimp in CH Grill Dawers. *CDI - PIC placed partially cooked beef into lower CH Grill Drawer, correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cut Cabbage, Sliced Tomatoes, Halved Mini Tomatoes and Cooked Wings above 41F in Flip Top Unit. *CDI - PIC voluntarily discarded items. Unit ambient temperature 41F, EHS recommended to turn down unit to improve CH temperatures. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - Reduced oxygen packaged salmon fully thawed in grill drawers. *CDI - EHS educated staff on proper thawing of ROP’d products and Salmon was removed from ROP’d environment.

4-501.11 Maintain equipment in good repair. *Observed - Minor tearing of gasket to main Flip top unit and WIC.

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 - Build up on WIC gasket and WIC air vent. Frequently clean to avoid build up.

*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. *Observed - Employee Drink stored on clean side of 3 comp sink. No dishes were in area at the time. *CDI - PIC removed employee drink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf- *Observed - PIC unable to state the foodborne illnesses and the symptoms associated with them. *CDI - EHS provided posters to assist with studying and provide a better understanding of the illnesses and symptoms associated with food. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No form of training available to staff to assist and confirm their understanding of the foodborne illnesses and symptoms. *CDI - EHS provided posters to assist with studying and understanding of illnesses and symptoms. EHS provided health policy document that is able to be read and signed to confirm understanding via email to PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- *Observed - No procedures available on how establishment would respond to and clean up a bodily fluid situation such as vomiting and diarrhea. *CDI - EHS provided vomit and diarrhea clean up procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish machine sanitizer at a concentration of 10ppm showing machine is unable to reach proper sanitizing concentration. PIC has contacted ECOLABS, they will be at establishment tomorrow at 9AM, Establishment is hosting private event today and is closed to the public and will keep kitchen closed until dish machine is able to provide sanitizer at proper concentration. A verification visit will be conducted within 72 hours to verify correction of violation. 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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal and plastic containers, these items shall be stacked so that they can air dry before being stored clean.

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 - employee drink stored on prep table. *CDI - PIC removed employee drink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink build-up on ice shield in ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Soup in cooler for “packaged foods only” 44.0 F. Found multiple foods in WIC 42-43.0 F in line with air flow when WIC cooler door is opened. CDI- PIC set WIC to lower temperature. Foods moved to WIC freezer for rapid cool; selected foods dropped to 29.0 F within an hour. 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: Pulled pork in WIC with prep date exceeding seven day max from present day. CDI- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Unlabeled spray bottles containing sanitizers not labeled. CDI- labeled as to contents. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: Concentrated quat sanitizer stored over clean utensils. CDI- removed.

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. Squirt bottles of cooking oils not labeled.

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. Boxes of single service items stored on floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Use equipment as intended by manufacturer. Ranch dressing house made and soup stored in reach in for “hazardous foods only in original packaging.” CDI- PIC stated the union will be taken out of use and replaced with compliant equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Opened employee drink stored on middle shelf of freezer.