7TH STREET NY DELI

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee handle container of raw egg then proceed to handle bread. Observed employee handle door of walk in cooler and prep table then handle RTE food for food preparation. CDI, employee removed gloves and washed hands.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed slicer used between 6:30 and 6:40 AM according to staff but still soiled with food residues. CDI, slicer cleaned and 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans and equipment stored as clean but soiled with food residues. CDI, equipment relocated for cleaning. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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. Observed chicken wings cooling at 91 degrees F on shelf and dropped to 88 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, chicken wings relocated to walk in cooler to rapidly cool. 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 .

3-501.17 (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). Observed ham, house made salad with cut Tomatoe and cooked sausage prepared yesterday according to staff but items not date marked. CDI, labels provided. 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 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 chicken wings cooling at 91 degrees F on shelf and dropped to 88 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, chicken wings relocated to walk in cooler to rapidly cool. 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 make table at the front register area out of order. PIC stated they do not need it for operations anymore and are looking to have it replaced with an ice cream freezer instead. EHS reminded PIC to notify EHS before any equipment is replaced or removed, per permit conditions. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sink not sealed to wall and sealing wearing.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed spring not allowing air gap at spray wand of 3 compartment sink. CDI, air gap provided .

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 floor of WIC and WIF in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pan of fried chicken stored below cambros of raw marinated chicken, inside the WIC. 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 case of raw steak and case of raw beef bacon stored below cambros of raw marinated chicken, inside the WIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed commercial container of unwashed button mushrooms stored directly above pan of shredduce, inside the make table. REPEAT VIOLATION. CDI: All storage order was corrected for above mentioned items. EHS explained storage order to PIC; facility has storage order handouts for cold holding units posted on WIC door. 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 heavy pink slime and black debris buildup along the kickplate inside the ice machine. Ice was piled up to where kickplate was in direct contact with top layer of ice. CDI: PIC turned off ice machine to melt ice inside so employees could clean today. 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: 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 pan of sliced deli turkey cold holding above 41F stored inside lowboy of make table. PIC stated he had this out to fulfill an order. CDI: PIC moved pan of turkey into the WIF to rapidly cool back down to 41F. Observed pan of sliced deli ham cold holding above 41F stored inside lowboy of make table. PIC stated this was not taken out for an order and was not sliced this morning. CDI: PIC voluntarily discarded ham. 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 (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). Observed pan of grilled chicken, pan of fried chicken, opened ham chub, all stored inside 2-door countertop cold holding unit without date labels. PIC stated all of these were prepared yesterday. CDI: PIC created date labels for all above mentioned items. Observed pan of fried chicken wings/drums stored inside lowboy cooler without date label. PIC stated this was also prepared yesterday. CDI: PIC created date label. Observed pan of sliced turkey, pan of sliced ham, and pan of roast beef all stored inside the make table without date labels. PIC stated turkey was sliced yesterday, ham was sliced this morning, and roast beef was sliced yesterday. CDI: Date labels were created for turkey and roast beef. Observed cut watermelon stored inside the WIC without date label. PIC stated this was for his own consumption and not for retail sale. CDI: PIC voluntarily discarded cut watermelon. Observed pan of fried chicken wings/drums stored inside the WIC without date label. PIC stated this was from the same batch as the others (all prepared yesterday). CDI: Date label was created. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle filled with blue liquid at the dish area. PIC stated blue liquid was windex. CDI: PIC labeled spray bottle as windex for easy identification. 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 case of hamburger buns stored directly on the floor inside the WIF. Observed jugs of oil and bag of sugar stored on the floor by the dry storage racks. Keep all food items off of the floor to prevent contamination.

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 multiple stacks of single-use containers and boxes stored out of it's original packaging, right-side up along the make line and above cold holding units. Keep all single-use articles inverted if kept out of it's original packaging to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed make table at the front register area out of order. PIC stated they do not need it for operations anymore and are looking to have it replaced with an ice cream freezer instead. EHS reminded PIC to notify EHS before any equipment is replaced or removed, per permit conditions.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QUAT test strips available at the facility to measure QUAT concentration levels used at the 3-compartment sink. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

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 cold holding units. Observed handles of all cold holding units soiled with debris. Observed buildup on dry food storage racks. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the facility during time of the inspection. ServSafe observed on the wall is for PIC's brother who was not present during today's inspection. Ensure a CFPM is present at the facility during all hours of operation. 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 explain to EHS how they know when employees experiencing any of the listed foodborne symptoms or illnesses are able to return to work; PIC stated that when the employees call him and state that they are feeling better, he'll let them return to work without asking questions on when the last symptoms occurred, and EHS was unable to verify that the facility has trained their employees on the Employee Health Policy as there were no signed documents and the only Employee Health Policy observed in the facility was the outdated poster provided from the county attached on their WIC door. CDI: EHS provided and explained the updated Employee Health Policy which includes restriction, exclusion, and time-frame of when employees can return to work, and advised having all employees sign the third page after training their employees thoroughly on the Employee Health Policy.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed one of the two food employees who had been actively engaged in food prep, leave the kitchen with gloved hands and return to the kitchen with the gloves still intact, and proceed to the prep sink to continue engaging in food prep. CDI: EHS stopped food employee and explained "when to wash" requirements: discarding single-use gloves when leaving the kitchen, and washing hands as soon as you enter the kitchen, before donning on a new pair of gloves; food employee discarded gloves and washed his hands properly before donning a new pair of gloves.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs posted at all 3 handsinks (2 in the front by register and display cases, 1 in the kitchen next to the 3-compartment sink). CDI: EHS provided 3 handwashing signs for PIC to post.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a case of unwashed avocados and unwashed celery stored on top of cut watermelon inside the WIC. Ensure correct storage order is being followed to prevent contamination. EHS provided PIC with WIC storage order guidelines handout to post on the WIC door as a visual reminder for all employees. 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 triangle blade of the can opener soiled with food debris. Observed large colander with visible food debris stored hanging on the clean dish hooks. CDI: Both items were moved to the 3-compartment sink to be 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 in cold holding units throughout the facility that bore no date labels (honey glazed ham chub in cooler drawers, cut cantaloupe and pico de gallo in 2-door RIC countertop, whole milk in RIC, sliced tomatoes/cut lettuce/deli ham/pre-cooked sausage patties in make table 2, corned beef/deli ham/deli turkey in lowboy 2). Food employee stated that all of these above mentioned TCS food items were prepared on the same days as the containers stored inside the WIC, to which EHS observed they were date-marked between 7/28 and 7/29. CDI: Food employee created date labels for all above mentioned TCS food 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed an unlabeled spray bottle stored directly on top of the microwave at the front register area. PIC stated that the spray bottle is full of QUAT sanitizer. CDI: PIC labeled the bottle as "sanitizer" and removed it off of the microwave to prevent contamination.

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 no temperature change in TCS food items (roasted red peppers, deli turkey) stored inside the make table at the front after 37 minutes had surpassed. PIC stated that they had prepped these items 30 minutes prior to EHS's first observation, and directly stored inside the make table. EHS observed container of deli turkey was seran wrapped. CDI: EHS explained that these cold holding units are built to cold hold and not cool down, and anything in the cooling process can be left uncovered to allow cold air flow; PIC moved both cooling items into the WIF to rapidly cool down. Observed house-made chicken salad and egg salad both cooling inside the display case in deep plastic bowls, not meeting the cooling rate. CDI: Both items were moved into shallow pans and into the WIF to rapidly cool down. EHS provided PIC with cooling process guidelines handout to utilize for cooling their TCS food items. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 unlabeled bottles and seasoning shakers used at the make line. Keep all in-use containers of food labeled for easy identification.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wet rags stored directly on the two deli slicers stored on the countertops at the front register area. Keep all in-use wiping cloths stored inside sanitizer buckets at proper concentrations.

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 pair of metal tongs stored directly inside a metal pan of buffalo chicken, completely submerged in the food product, stored in one of the lowboy coolers in the kitchen. CDI: Tongs were removed to prevent contamination.

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 4 cases of single-serve articles stored directly on the floor in the front register area. Keep all single-serve articles off of the floor to prevent contamination.

5-205.15 Maintain a plumbing system in good repair. Observed front handsink with no water from either hot or cold faucets when EHS went to wash hands. PIC stated that they have a water leak from the faucet so he turned the water off. EHS confirmed there was a water leak even after faucets were turned off once water was turned back on by PIC. PIC stated that they have already contacted a plumber to have this checked out.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No proof of employees being informed of responsibility to report the “big 5” symptoms and “big 6” illnesses. CDI - PIC sent employee health agreement form to email. Have all staff read and sign the form stating they understand that they must report these symptoms and illnesses to the manager. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured less than 150 ppm quat. Quat sanitizer must be 150-400 ppm. CDI - Solution drained and refilled with 200 ppm solution. 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Cooked potatoes in walk-in cooler measured 65F. Cook stating they began cooling around 6:30AM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Cooked potatoes discarded. Also, grits in reach-in cooler measured 62F. Cook stated they began cooling around 6:30AM. CDI - Cook educated on cooling methods and discarded grits. // 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Tuna salad in walk-in cooler measured 56F. Cook stated it began cooling around 6:30AM. TCS foods prepared using cold or room temperature ingredients must cool to 41F within 4 hours of preparation. CDI - Cook discarded tuna salad. REPEAT 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 Lettuce (47F), ham (48F), turkey (49F), and cut tomatoes (52F) in sandwich cooler were above 41F. TCS foods in cold holding shall measure 41F or less. Cooler air temperature was below 41F and PIC stated that items were being pulled out frequently during lunch rush for the last 2 hours. CDI - PIC moved items to freezer to rapidly cool. 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 .

3-501.15 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 Tuna salad, cooked potatoes, and cooked grits were cooling improperly. Tuna salad and cooked potatoes were cooling in tightly wrapped pans. Cooked grits were cooling in a tightly wrapped pan in reach-in cooler. Use walk-in cooler or freezer to cool TCS foods. Leave cooling TCS foods uncovered or loosely covered, and use shallow pans or thin portions so they cool quickly. CDI - Cook and PIC educated on cooling methods. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Contact waste management company to put drain plug on dumpster. REPEAT

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee observed putting dirty trays at 3-compartment sink and then donned gloves to work with food without washing hands. Employees must wash hands before donning gloves to prepare food. CDI - Employee educated and he washed his hands. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured less than 150 ppm quat. Quat sanitizer must be 150-400 ppm. Contact chemical company to repair dispenser to dispenser properly with cold water. Dispenser dispenses solution that is below 150 ppm when only cold water is on. Solution is proper concentration when the hot water and cold water are both on. CDI - Solution emptied and refilled with 200 ppm solution. 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14 Cooling (P) Tuna salad prepared at 9AM still measured 45F at 1:45PM. TCS foods that warm during preparation process must cool to 41F within 4 hours of preparation. CDI - Tuna salad discarded. REPEAT

3-501.15 Cooling Methods (Pf) Tuna salad was cooling in reach-in cooler while tightly wrapped with plastic wrap. Use walk-in cooler or freezer to rapidly cool TCS foods after preparation. Leave cooling TCS foods loosely covered or uncovered. CDI - PIC educated on cooling methods and the tuna salad was discarded. REPEAT

4-501.11 Maintain equipment in good repair. Sanitizer dispenser doesn’t dispense sanitizer at proper concentration when only the cold water is on. Contact chemical company to adjust dispenser so it dispenses at the proper concentration with only cold water. REPEAT

5-501.114 Using Drain Plugs (C) Drain plug missing on dumpster. Contact waste management company to install a drain plug. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC is not ensuring all risk factors in establishment are controlled properly. Several utensils and food-contact equipment that was stored as clean were not clean, hot holding, cold holding, cooling, and raw food storage order were all not being done properly during inspection. CDI - PIC educated on PIC duties. REPEAT 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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC with active food protection manager certification arrived at end of inspection. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. 0 pts. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed rinsing knife off in hand washing sink. Container of in-use utensils were being stored in hand washing sink at front. Rag in other front hand washing sink. Do not use hand washing sinks for any purpose but employee hand washing. CDI - PIC educated on using hand washing sinks and items were removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw burgers and raw Philly meat stored on shelf above cheeses in bottom of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw beef moved to bottom. REPEAT 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. Some whisks, tongs, and containers were stored as clean but still had grease or food residue on them. Can opener blade had multi-day buildup on it and needed to be cleaned. CDI - Items taken to 3-compartment sink to be re-washed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup observed in ice machine. Clean ice machine more frequently.

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. Fried chicken in display cooler measured 69-82F at 1:30PM. PIC stated it began cooling at 10AM. Boiled eggs in reach-in cooler measured 45F at 1:45PM. Cook stated they began cooling at 8AM. Grits in reach-in cooler measured 49F at 1:45PM. Cook stated they began cooling around 6AM. Chicken wings measured 50-64F at 1:45PM in reach-in cooler. Cook stated they began cooling at 10:30AM. TCS foods must cool within the proper cooling parameters. CDI - Boiled eggs and chicken wings moved to freezer to rapidly cool. Grits and fried chicken were discarded by PIC. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beans measured 118-135F at steam table. Chicken measured 95-100F at steam table. Steak measured 88-100F at steam table. Cheese sauce measured 100-105F at steam table. PIC stated he turned off steam table as they close steam table at 2PM. Ensure TCS foods in hot holding are at least 135F. CDI - PIC discarded all foods at steam table. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce, tomatoes, feta, ham and turkey in sandwich cooler all measured 48-55F. TCS foods in cold holding shall measure 41F or less. PIC stated items were put in cooler around 11AM. PIC moved all items that were in sandwich cooler to rapidly cool. VR - Verification required within 3 days that cooler is repaired. 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 Spray bottle of degreaser was stored on clean side of 3-compartment sink drain board. Do not store toxic chemicals where they can potentially contaminate clean utensils. CDI - PIC removed degreaser. 0 pts.

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 Fried chicken was cooling in display cooler. Boiled eggs, grits and chicken wings were cooling in reach-in cooler. Do not use these coolers to cool TCS foods. Use walk-in cooler or freezer. CDI - Grits and fried chicken discarded. Boiled eggs and chicken wings moved to freezer to rapidly cool. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Establishment only has a meat thermometer that’s minimum temperature is 170F. VR - Establishment must acquire thermometer with thin probe within 10 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bags of sugar and rice were observed on floor. Several boxes of food stored on floor in walk-in freezer. Food must be stored at least 6 inches off the floor. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed PIC Failure to ensure proper cold and hot holding, proper date marking, proper utensil sanitation and proper food storage . CDI PIC coached. 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.

2-401.11 (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. Observe multiple employee beverages stored On an On a shelf above open food for the public. CDI removed

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed Chef removed gloves while working with food go to the refrigerator obtain a bag of fries come back and remove gloves and new gloves without washing hands. Cook then washed hands for less than 20 seconds and Recontaminate hands on the handles CDI. Instructed Cook to wash hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw chicken stored above cooked chicken in two-door under counter unit CDI re-organized properly For more information on food storage order 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 spray bottle labeled sanitizer, tested at 0 ppm CDI discarded observed three compartment sink of sanitizer at 50 ppm CDI remade 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(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed skinned cooked potatoes cooling in under counter refrigeration at 50°and boiled chicken at 61. Second temperatures taken after 20 minutes were 49 and 58 respectively. This is not ambient cooling. It is the second leg of cooling hot food and at a rate of less than 4° per hour is a failure. PIC unsure of how long food has been cooling CDI removed to freezer to cool rapidly 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)(1) Maintain TCS foods in hot holding at 135F or above. -P observed fried chicken wings hot holding in a basket above the fryer not actually on temperature at 95 to 115°, grits on a stove turned off at 89° and partially cooked bacon and 90°. CDI reheated above 165or discarded 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed overall good cold, holding temperatures wherever short term or long-term storage was. However, observed multiple TCS foods cold held above 41° in preparation units. CDI placed on temporary TPHC 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 observed institution has date marking policy, however, not uniformly or consistently executed. Observed multiple chubs of daily meat, multiple containers and sliced meat, sliced vegetables TCS not marked. CDI allowed to date Mark 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers for boxes of foods stored on the floor in the walk-in cooler and walk-in freezer, including, but not limited to full box of eggs and a full box of cucumbers. CDI removed from floor

3-302.15 Wash fruits and vegetables prior to use. Observed multiple avocados in multiple prep units with sticker still on

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 in utensil, spatula for rice, stored on top of the rice cooker