MICH TOCUMBO

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 container of food observed on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

4-502.11(A) Maintain utensils in good repair. Some container lids are cracked and held together by tape. Replace damaged container lids.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored on shelf above food for customers in upright cooler. Store personal food separately or at the bottom so it can't potentially contaminate food for customers. REPEAT

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 Cut cabbage, pico, and drink with cut cantaloupe in it were cooling in deep containers with lids on containers. Use shallow pans or ice bath and request stirring to cool TCS foods after preparation. CDI - PIC moved items to shallow pans to continue cooling. 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water was 105F initially and dropped to 91F after running it for 10 seconds. VR - Verification required within 10 days that hot water is repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored on shelves above food for customers in upright cooler. Store employee personal food on bottom to prevent potential contamination of food for customers. 0 pts.

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. A PIC with active ANSI food protection manager certification must be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 containers of agua fresco with cut melon, small pan of cut cabbage, packages of hot dogs, cartons of milk, containers of sour cream, and packages of cheese in walk-in cooler measured 50-54F in walk-in cooler. Also, sour cream, milk, and cheese in upright cooler measured 53-54F. TCS foods in cold holding shall measure 41F or less. PIC discarded prepared foods. Packages of unopened TCS foods moved to functioning coolers and freezer. VR - Verification required within 3 days that coolers are 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 .

4-501.11 Maintain equipment in good repair. Upright cooler and walk-in cooler need to be repaired so they hold TCS foods below 41F.

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. 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 No employee health policy at establishment. CDI - PIC e-mailed sample policies in english and Spanish for employees to read and sign. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed handling cash and then went to don gloves to handle food. Employees must wash hands before donning gloves to prepare food. CDI - Employee educated and he washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Carton of raw eggs stored on shelf above ready-to-eat foods. CDI - PIC moved raw eggs to bottom of cooler. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 corn measured 78F in pot on prep table. PIC stated the corn was cooked this morning. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Corn 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pico (52F), cabbage (58F), cut watermelon (48F), cut cantaloupe (49F) and condensed milk (52F) were above 41F in sandwich cooler top. TCS foods in cold holding shall measure 41F or less. PIC discarded out of temp TCS foods. VR - Verification required within 3 days that cooler is repaired. 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). No TCS RTE foods had prep date sticker on them. TCS RTE Foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed date labels on all items. 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 Cooked corn was left on prep table all day after cooking in the morning. Use walk-in cooler to cool TCS foods after cooking. CDI - PIC educated on cooling methods. 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 .

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler top still had stickers on their husks. Wash fruits and vegetables thoroughly before use. Remove stickers during washing. 0 pts.

4-501.11 Maintain equipment in good repair. Sandwich cooler is holding above 41F. Repair cooler so TCS foods hold below 41F. 0 pts.

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 3 open employee drinks on prep table. CDI PIC moved drinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon in the lowboy cooler at 44F. PIC stated that she cut it yesterday. CDI PIC voluntarily discarded. REPEAT

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 cut cabbage and cut watermelon in the prep top that was cut yesterday not date marked. Also observed cut melon in the lowboy cooler that was cut yesterday not date marked. Melon was above 41F. CDI PIC put date on items in the prep top and voluntarily discarded the cut melon in the lowboy 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothS in sanitizer bucket with less than 50 ppm chlorine. CDI PIC added more chlorine to the bucket and adjusted chlorine to 50 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon in the lowboy cooler at 44F. PIC stated that she cut it 3 hrs ago. EHS educated PIC on cooling it down before putting it into the Lowboy cooler. CDI PIC put melon in the WIC uncovered to cool down quickly. 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 Observed 2 spray bottles of chemicals stored on the bottom shelf of prepo table with food. CDI PIC moved spray bottles to chemical storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage in the prep unit above 41F. PIC stated that it was just cut 30 min ago. CDI EHS educated PIC on cooling methods before putting in the prep unit. PIC put cabbage in the WIC to cool down. 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 Observed 2 containers of cut cabbage, tightly packed in a deep plastic containers, cooling in the prep unit still above 41F. CDI EHS educated PIC and he put cabbage in the WIC to cool down. 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 wiping cloth on prep top.

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 on the shelf above the prep table. CDI PIC moved drink.