DELTA SKY CLUB- CONCOURSE A

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Intern conducting food prep without having read and signed the employee health policy and reporting agreement. *CDI - PIC had intern read, sign and date document. NOTE: All new hires and interns must be trained on the employee health policy before engaging in food prep. 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- *Observed - Dish Machine unable to dispense sanitizer. PIC then contacted ECOLAB who arrived onsite during inspection type up. ECOLAB stated dish machine issue in need of new part and most likely has part necessary on vehicle. If part is not on vehicle then they can go get the part elsewhere. ECOLAB stated unit will be repaired today. PIC stated they will contact EHS once unit is repaired, if for some reason unit is unable to be repaired today PIC stated they will voluntarily close. A verification visit will be conducted within 72 hours to ensure dish machine issue able to dispense chlorine sanitizer at proper concentration. 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.

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. *Observed - Employee eating cut watermelon while pulling items from the oven.

6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - Front Handsink without hand soap. *CDI - PIC provided hand soap.

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 - Pulled pork in blast chiller that was above 41F after the 6 hour cooling window had concluded. PIC stated Pork began cooking around 7PM cooked overnight and pulled from oven around 3AM, placed into blast chiller, then removed and shredded before being placed back into blast chiller. *CDI - PIC voluntarily discarded item. 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 .

3-501.19(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 times documented for items placed on self service line utilizing TPHC. PIC stated that employee forgot to write it onto Time Log. *CDI - PIC had employee document times items were placed on the line.

*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- *Observed - Pulled pork in blast chiller that was above 41F after the 6 hour cooling window had concluded. PIC stated Pork began cooking around 7PM cooked overnight and pulled from oven around 3AM, placed into blast chiller, then removed and shredded before being placed back into blast chiller. *CDI - PIC voluntarily discarded 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 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 stored on prep table upon arrival. *CDI - Sanitizer bucket was removed and placed onto lower shelf.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed Raw Chicken Breast stored above cut cantaloupe and cut honeydew. *CDI - PIC removed raw chicken. 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 - Chicken Fillets in Standing HH Cabinet below 135F. PIC stated item was removed from oven between 30-60minutes before EHS temped item. *CDI - PIC placed items into oven to be reheated to above 165F then placed back into HH. 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* 3-501.15 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 Fillets in Blast Chiller with a slow cooling rate. *CDI - PIC turned down unit to improve 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee Jacket stored above glassware racks and dish machines. *CDI - PIC moved item to designated location.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- *Observed - Sink and Surface Sanitizer above recommended sanitizer concentrations with a reading of 848ppm or higher during inspection. EHS advised staff to dilute the sanitizer with cold water and test it before using. A verification visit with be conducted within 72 hours to verify the issue has been corrected.

*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- *Observed - Large container of pasta salad cooling in WIC with little change in temperature after 45 minutes, see temp chart for details. PIC stated item was out of temperature controlled environment during portioning of bowls for short period of time. *CDI - PIC placed item into blast chiller to be rapidly cooled. 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Two small dish washers not working. One is stuck on a fill cycle and then other registered 0ppm chlorine. Facility will cease using machines and use main high temp. Machine. Called to EcoLab placed. VR. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed tightly wrapped melons cooling in reach in cooler. Cooling parameters would not have been met. CDI - Cooling adjusted, Melons unwrapped and brought to WIC. 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 .

3-501.15 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 Incorrect cooling method of melons observed. CDI - Cooling method changed. See # 20. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No k84 Quat strips on site. VR.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not verbally communicate employee health policy nor was there any documented procedures on site. CDI - Policy emailed and explained. PIC to have staff sign copies. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures on site. CDI - Procedures emailed, Keep on file. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Open drink stored on 3 comp. Sink drain board. CDI - Discarded.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Dishwasher did not wash hands between soiled and clean dishes. CDI - Addressed and re 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 vegetables. CDI - Discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple containers of pasta salad not dated. CDI - Dated. 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 .

3-501.19(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 Food product for Buffett line yesterday was not marked for expiration time. CDI - PIC will mark going forward. Facility is using a single sheet, reccomend a large white board.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P K84 Red Quat bucket recorded too strong. CDI - Diluted with Water.

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 Prepped charcutiere boards and kale salads cooling incorrectly (boards in reach in cooler with tight wrap and salads in WIC with tight wrap CDI - Brought to blast cooler as foods were still in cooling window. 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 . No thin probe thermometer on site. Obtain VR.

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. One oil bottle not labeled.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Multiple dented cans in can storage area, not in segregated area. CDI - Discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an employee towel drying dishes. Do not towel dry, air dry only.