LOYALIST MARKET, THE

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small, flying insects by hand washing sink. PIC to increase pest control service.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed written employee health policy signed by staff not updated and did not include non typhoidal salmonella. CDI, updated health policy emailed to operators. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee use same gloves to handle soiled spray arm and equipment and proceed with same gloves to handle clean equipment out of dish machine. CDI, to remove gloves and wash hands and ensure staff wash hands and change gloves between task changes. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw chorizo located in container over RTE food. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 1 slab of portablla not date marked. CDI, item 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 .

3-501.15 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 chilli cooling in deep covered container. CDI, chili voluntarily discarded. Ensure permit conditions followed . 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth near clean equipment on ware washing sink and wiping cloth used to stabilize cutting board.

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 box of single-service trays on ground in reach in refrigerator .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quat test kit not accurately measuring quat sanitizer concentration. Vr to ensure effective and accurate test kit provided.

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 beverage being stored on shelf above food items in meat and cheese display case. CDI: PIC removed employee beverage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed 0ppm chlorine sanitizer output of dish machine. CDI: Employee discovered sanitizer was empty and replaced bottle. CDI: Chlorine sanitizer measured 200ppm output from sanitizing rinse of dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed all TCS foods being stored above 41F in 3 door low boy cooler, a chub of cappacuola in display case at 43F and bacon wrapped dates with chorizo and chorizo filled dates being held at 45F in reach in cooler. PIC voluntarily discarded foods in low boy and display case and placed raw bacon and chorizo items in freezer to rapidly cool. VERIFICATION REQUIRED within 3 days to ensure cooler is holding food items at 41F or below. REPEAT.

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 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 . Observed a container of sliced deli turkey with a label and date mark stating Chicken 6/17 - 6/23. CDI: PIC stated this label and date were incorrect and date marked turkey that was sliced yesterday.

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 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 . Observed a large plastic container of chicken salad covered with a lid cooling in reach in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed lid and placed chicken salad in freezer to rapidly cool. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door being propped open with a milk carton. CDI: PIC closed door.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a soiled wiping cloth being stored on prep counter. CDI: PIC removed wiping cloth.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a spoon being held in a container of chicken salad in which handle of spoon was resting in food. CDI: PIC removed spoon from container of food.

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed employee rinsing equipment after being sanitized before placing to be dried. Do not rinse equipment and utensils after sanitizing. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying equipment after being washed, rinsed and sanitized. Air dry equipment and utensils only.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed soil build up in sanitizer compartment of 3 compartment sink while equipment was actively being sanitized. CDI: Employee drained sanitizer compartment and refilled with fresh sanitizer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed office equipment and employee handbag and cell phone being stored on storage shelf amongst equipment and utensils on storage shelf in storage room. Store employee possessions in a designated area.

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash sign in men’s restroom. CDI: EHS provided sign.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a tray of blue cheese and a tray of wild boar being held in deli display case and a container of provolone cheese being held in prep reach in cooler all above 41F. See temp chart. CDI: PIC voluntarily discarded blue cheese and wild boar and uncovered provolone cheese and placed in RIC to rapidly cool.

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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed several items being held on prep counter on TPHC with no written TPHC procedures available. CDI: EHS provided form which was filled out during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer with no label. CDI: PIC labeled spray bottle.

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 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 . Observed a chub of beef tenderloin and a chub of prosciutto tightly wrapped in plastic cooling in deli display case at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC unwrapped items and placed in RIC to rapidly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food while wearing a wrist watch. Remove wrist watch while handling food items. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee handling food without the use of a head covering. Use head coverings to protect exposed food from hair.

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 single use to go containers being stored outside of their original packaging right side up on front counter. CDI: PIC inverted containers to protect against contamination.