MAERSK CAFETERIA

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Ice in basin of Handsink at grill station. *CDI - EHS educated Chef on issue and proper use of handsinks.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Cardboard box of Grapefruit with green and white fuzzy build up. *CDI - PIC voluntarily discarded item.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Metal Container of frozen Raw Beef Patties stored on top of plastic bag of frozen French Toast Sticks. *CDI - PIC corrected storage order. 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 - 4 Metal containers with dried food debris build up stored clean. *CDI - PIC placed items into dish area to be washed, rinsed 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 .

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 - All TCS Foods held on TPHC in Sandwich Flip Top Unit without Time labeled to indicate when items were removed from cold holding. *CDI - PIC labeled items.

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 Salad in WIC and Diced Sausage, Diced Turkey Sausage, Diced Ham and Sausage Patties cooling in Grill Flip Top Lowboy. *CDI - PIC voluntarily discarded items in Grill Flip Top Lowboy and Placed Chiciken Salad onto a metal sheet tray and into WIF to improve cooling rate. 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Employees engaged in food prep that had not been trained or signed employee health policy documents showing proof of training on foodborne illnesses and symptoms. *CDI - EHS had staff circle around and trained them on foodborne illnesses and diseases. PIC had employees then read and sign document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels available at both main kitchen handsinks and dish area handsink. *CDI - PIC provided paper towels to handsinks.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Pink and Black build up on ice machine dispenser shield and build up on door of ice machine. Clean frequently to avoid build up.

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 - Marinara Sauce, Sliced Capicola and sliced roast beef dated 5/17 in WIC placing item outside of 7 day date marking parameters. *CDI - PIC voluntarily discarded items. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Frozen Raw Beef Patties stored above Frozen RTE pre-cooked chicken tenders in WIF. *CDI - PIC placed Raw Beef Patties onto lower shelf to correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Cooked Shrimp at Entree Station HH Cabinet and HH Steam Table below 135F. *CDI - PIC reheated item to above 165F. 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 .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Ham, Sliced Turkey and Sliced Provolone above 41F at Sandwich Station Make Table. *CDI - PIC voluntarily discarded items. *Observed - Cut Lettuce, Cut Cantaloupe, Diced Buffalo Chicken and Sliced Tomatoes above 41F at Salad Station. *CDI - PIC voluntarily discarded cantaloupe and placed remaining items to cool in WIC as they were prepped this morning. EHS is in contact with PIC Michael to schedule a training provided to establishment staff. During this meeting EHS will also implement Risk Control Plan for COld Holding. 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 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 - Diced Grilled Chicken and a Grilled Chicken Fillet at Grill Station Make Table Lowboy date marked 02/05, placing item outside of 7 day date mark. *CDI - Items were 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 - Tight lidded large plastic containers of Diced Chicken, Chicken Salad, Tuna Salad and Macaroni Salad cooling in the WIC with little change in temperature after 60min. *CDI - PIC placed items into shallow metal pans to doors up the cooling rate. 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(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Red Sanitizer bucket and Green Detergent bucket stored directly on the floor in Sandwich Station. *CDI - PIC removed items from the floor planting them onto low shelf.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. *Observed - Metal container without a handle used as a scoop for flour. *CDI - PIC replaced container for scoop with a handle.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - 2 handsinks in back kitchen area without paper towels. *CDI - PIC provided paper towels to handsinks.

*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 - Dish machine unable to reach proper sanitizing temperature. Through discussion with PIC and the maintenance employee and some experimenting it was discovered that dishes can be properly sanitized if left in final rinse section of dish machine for a longer period of time. PIC trained employee doing dishes on new procedure and dishes will be washed, rinsed and sanitized using this method moving forward. NOTE: Dish machine is able to reach proper sanitizing temperature if dishes are left in “final rinse” section of dish machine for a longer period of time until outer temperature gauge reaches 180F. Establishment will wash one crate at a time and allow final rinse to reach temperature before washing, rinsing and sanitizing next crate of dishes. Points deducted remain the same due to improvement from previous inspection. 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 .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Grilled Chicken Fillet, Diced Chicken and Diced ham at Grill station flip top. Buffalo Chicken, Sliced Ham, Tuna, Chicken Salad and Sliced Turkey in Sandwich Station Flip Top Lowboy an above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. (3) 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 - Multiple items held on time at Grill Station, Salad Station and Sandwich station without written procedures. *CDI - EHS provided TPHC procedures Document. PIC then filled out procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 Start time labeled on items held on time in Grill station or Sandwich station. *CDI - All items were voluntarily discarded.

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 - Item was moved to lower shelf on prep table.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed four pans, a knife, and an egg slicer stored clean with visible food residue present on the inside of equipment. CDI - PIC placed pans and utensils at three compartment sink to be wash, rinsed, 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue accumulating on inside of ice machine. Increase cleaning frequency to avoid accumulation. 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 temp dish machine with final rinse temperature of 146F. PIC stated a fuse was replaced a few months ago and repair man was supposed to come back, 3-day VR required. (1.5) 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed BBQ Chicken, squash, mashed potatoes, and carrots held in hot box for lunch service below 135F. PIC stated these items were prepared at 10am. PIC stated water was not added to hot box and temperature could be turned up. CDI - PIC removed items from hot box and immediately reheated items to 165F before time window expired. (1.5) 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 romaine lettuce, spring mix, spinach, sliced cheeses, sliced tomato, and sliced turkey held above 41F. Some of these items were placed in unit after being prepared for lunch service. EHS advised to cool all items before storing in cold holding units. CDI - PIC removed items from units and placed in freezer to quickly cool. Facility has improved since last inspection but still have room for more improvement. REPEAT. (3) 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 numerous items in WIC/WIF cooling still wrapped and not vented to allow hot air to exit. CDI - All items cooling in WIC/WIF were vented to allow for hot air to escape and food to cool quickly. REPEAT. (0.5) 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(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket containing wet wiping cloths at pizza station stored on the floor. (0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from hand sink in dish room. CDI paper towels provided.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed bag of lemons that were turning white and green. CDI bag discarded. Repeat.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloves to take drink from water and wipe body and continue food prep. CDI gloves discarded and gloves changed..

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding issues at sandwich prep area, salad bar, and grab and go station. CDI items moved back to walk in to cool down. Check Temp chart for issues . Repeat Suggest facility check all food items prior to holding for food service. Suggested TPHC but PIC stated corporate does not want to use that as a method and will have to continue using temperature. 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 .

3-501.18 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 Observed pull pork that was pulled from the freezer without a date; sausage crumbles that was dated 1/28 when it was originally opened and frozen and no pull date added. CDI dates added and suggest facility just add date item pulled opposed to taking off original date. Observed pasta without a date. CDI item discarded. Observed salami that was pulled from the freezer without no date. CDI item found with original batch and date added. 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 sliced ham, sliced turkey, sliced roast beef, aioli in covered plastic containers that were stacked in walk In. Items did not drop in temperature or only dropped 1 degree. CDI items uncovered and unstacked. Observed buffalo and fried chicken cooling in covered plastic containers and lettuce cooling in deep plastic covered container. CDI items uncovered to facilitate cooling. Suggest using walk in freezer to aid in rapid 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed sliced salami that was thawing on the countertop. CDI item placed in refrigeration to thaw.

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. 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 facility with marble rye roast beef sandwich, blueberry cookies, red velvet cookies, oatmeal raisin cookies, salted caramel cookies, and cinnamon rolls that are packaged and for customer grab and go without any labels or only bearing the name of the product. Verification required.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed bagels on a plate for customer self service without any shield or covering to protect foods. CDI items placed inside bread box for self service.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with soiled green scrub pad inside sink at hot bar. CDI - Employee removed green scrub pad. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dumping ice into hand washing sink. CDI - EHS educated employee on what hand washing sink usage. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with soiled cloth inside sink near deli station. CDI - Employee removed cloth from hand washing sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed portioned containers of black berries with mold growth inside walk in cooler. CDI - PIC discarded box of portioned containers of black berries.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed four in use quaternary sanitizer buckets below 50PPM throughout kitchen area. CDI - PIC discarded quaternary sanitizer solution and cloths. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buffalo chicken pieces, bread chicken pieces, pinto beans, shredded cheese blend, scramble eggs, slice tomatoes, cut lettuce, blue cheese dressing, and ranch dressing at salad bar all above 41*F. See temperature chart. Food containers are brought out for service at 11:00am and closes at 2:30PM. Food is held over for the next day service and are not discarded at the end of the day. PIC is currently not using TPHC and wants to continue using temperature control for TCS foods at salad bar. CDI - PIC voluntarily discarded TCS foods that were above 41*F. 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 is not been labeled, or if the label is incorrect. -P Observed at deli station containers of hummus date marked 10/22-10/28 and pimento cheese, tuna salad date marked 10/21-10/27, sliced ham date marked 10/24-10/30 in flip and low boy cooler. CDI - Employee discarded foods. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of chemical cleaner stored on top of prep table next to utensils and dry ingredients. CDI - PIC removed spray bottle to chemical shelf.

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 five secondary squeeze bottles in deli station without any form of labeling. CDI - Employee was able to label metal container where bottles are held. 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 four secondary squeeze bottles at grill station without any form of labeling. CDI - PIC was able to label metal container where bottles are held.

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 stored on the floor in walk in freezer. PIC stated they received a truck order early this morning. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three boxes of oil stored on the floor near grill area. CDI - PIC moved items off the floor.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket with wet wiping cloths stored on the floor in deli station. CDI - Employee moved buckets off the floor. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket with wet wiping cloths stored on the floor in hot bar station. CDI - Employee moved buckets off the floor. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counter tops in deli station, and main kitchen area. CDI - Employee discarded all wet wiping cloths.

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 open box of napkins stored on the floor near self service station. CDI - Employee removed box of napkins off the floor. 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 2 rows of; paper bowls, plastic lids and plastic cups without any form of protection at salad bar station.

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 no form of sanitizing hot water temperature indicator during inspection 10 Day-VR required for thermometer or indicator.