MYERS PARK UNITED METHODIST CHURCH

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 half and half milk, whole milk, and heavy cream in upstairs WIC without date mark. -CDI- PIC verified when foods where originally opened and properly date marked the 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 .

3-501.15 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 empanadas cooling in tightly covered pans in low reach-in cooler. PIC empanadas were delivered from Manolo’s Bakery this morning, and may have risen above 41F during unloading/stocking of coolers. -Ensure foods are held in refrigeration throughout transport and immediately placed in cooler upon delivery. Do not leave foods at room temperature for excessive amount of time after delivery. If cooling is necessary after stocking coolers, leave foods uncovered and in shallow pans for rapid cooling. -EHS and PIC discussed proper receiving temperatures and ensuring all TCS foods are delivered at or below 41F (or above 135F for hot foods). EHS did not observe active receiving of delivery during inspection. -By end of inspection, EHS observed empanadas cooling at sufficient rates to reach 41F within 4 hours. 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 low reach-in cooler, not in-use, in downstairs cafe during inspection. PIC stated cooler does not work and plans on repairing/replacing it in the future. -Repair or remove un-used cooler from premises.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf -Observed no chlorine sanitizer for upstairs dish machine during inspection.Observed dish machine reading at 0ppm chlorine, with no backup chlorine sanitizer available. -During inspection, PIC ordered chlorine sanitizer. Facility will utilize 3-compartment sink and downstairs dish machine until chlorine is delivered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in retail grab-and-go case (cuban sandwich, pastor sandwich, paisa sandwich, thanksgiving sandwich, three musketeers sandwich, chicken salad) above 41F. Observed ambient temperature of unit at 65F. -PIC stated all foods were moved into cooler less than 2 hours ago (7:30am, when facility opens). PIC moved all TCS foods to upstairs walk-in-freezer for rapid cooling. -By end of inspection, EHS observed foods cool down to 36F within the time span of 4 hours. -Repair cooler. Facility may not cold hold in display cooler until it properly cold holds food at or below 41F. -3 day verification visit required- 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. -Observed sandwiches and salad stored in customer grab-and-go retail case missing the quantity (weight). PIC stated salads and sandwiches are prepared and delivered from Manolo’s Bakery. EHS observed label on sandwiches and salad correctly stating the name and address of business (Manolo’s Bakery), ingredients, sub-ingredients, and allergens. -Add quantity to label. -No point escalation due to improvement in label since last inspection (facility added ingredients, sub-ingredients, and allergens).

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 dark buildup along gaskets in upstairs WIC. Clean gaskets to prevent buildup.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed no label with start/discard time for half & half milk held on 4-hour TPHC. -CDI- PIC verified start time (when milk was removed from temperature control) and properly labeled the item.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. -Observed sandwiches stored in customer grab-and-go retail case missing the common name, ingredients/sub ingredients, and quantity. PIC stated salads and sandwiches are prepared and delivered from Manolo’s Bakery. EHS observed label on sandwiches stating the name and address of business (Manolo’s Bakery). 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. -Observed sandwiches stored in customer grab-and-go retail case missing a label that states the major food allergens contained in the food. Sandwiches are prepared at Manolo’s Bakery, per PIC. Obtain label stating major food allergens in the item. -10 day verification visit required-

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 cups stored directly on the floor at the Higher Grounds cafe. -CDI- PIC raised box above the ground. -REPEAT-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. -Observed high temperature sanitizing dish machine reach a rinse temperature of 144F at the start of the inspection, during active dishwashing/sanitizing. PIC stated dish machine has been used today, prior to inspection. Throughout inspection, PIC kept running dish machine and EHS observed final rinse temperature rise. By end of inspection, EHS observed final temperature of dish machine reach 157F. -Facility will utilize dish machine downstairs for wash/rinse/sanitize until dish machine is repaired. -3 day verification visit required- -EHS and PIC discussed running the dish machine daily, prior to use for active sanitizing to ensure the dish machine reaches the proper sanitizing temperature of 160F prior to use on dishes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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. -Observed no written TPHC procedures for half and half milk held on 4-hour TPHC. Observed proper time stamps for milk. -CDI- PIC provided written blank copy of TPHC procedures and assisted PIC with completing form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 lids stored directly on the floor at the Higher Grounds cafe. -CDI- PIC raised box above the ground.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in WIC. Observed employee water bottle (closed with lid on) stored directly above customer food in dry storage. -CDI- PIC corrected storage order.

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

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 food employee rinse hands for approximately 5 seconds. CDI: Food employee rewashed hands for 20 seconds. 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 .

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, bowls and colander with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 multiple dishes such as bowl, metal pans, colander, etc. soiled while being stored as clean. CDI: Items were placed to be rewashed. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cream cheese at 46F inside reach in cooler. Ambient air of reach in cooler was 37F. Reach in cooler is intended for holding non-potentially hazardous foods and canned/bottled products. CDI: Cream cheese was voluntarily discarded, PIC stated cream cheese will be moved to another cooler. Points remain the same due to improvement from last inspection. 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 .

3-501.19 (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. Observed facility holding half and half on TPHC without written procedures. CDI: Written procedures were filled out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed reach in cooler holding cream cheese with a sticker stating it should only be used for non-potentially hazardous foods and canned/bottled items. PIC stated they will move cream cheese to another cooler.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility without a max/min thermometer for hot water dish machine in cafe. PIC stated they have one ordered. VERIFICATION REQUIRED.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P observed savory empanadas received this morning at 57 F. After discussion with PIC and temperatures verification of cold hold unit, EHS concerned food arrived out of temp. PIC stated that a receiving temperature was not taken. CDI- awaiting procedures from supplier 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed 4 containers with approx 12 empanadas cold held at 57. CDI voluntarily 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 .