RADA

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed facility utilizing dish machine was sanitizer concentration at 0ppm. CDI- PIC replaced chlorine sanitizer and dish machine reached 50ppm. -1.5- 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

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed knife and ice cream scoop stored in water below 135F. -0- 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. EHS observed handle of scoop stored in flour. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with plastic containers stored as clean. **REPEAT** -1-

3-203.12 (C)(2)(b) If shellstock are removed from its tagged or labeled container:(b) Ensuring that shellstock from one tagged or labeled container are not COMMINGLED with shellstock from another container with different CERTIFICATION NUMBERS; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer.Pf. Observed facility commingling clams in the walk in cooler. EHS observed that facility had three different bags of clams in two hotel pans with all three oyster tags taped to the top of the pan. EHS identified that two of the tags had different harvest dates. CDI- Facility voluntarily discarded the clams.

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 three containers of cooked eggplant (Prep dates 2/8 and 2/9), one container of cooked radish (2/8) and one container of milk without a date mark present. CDI- PIC voluntarily discarded the items that werew held beyond the 7 days allotted for dates marking. EHS allowed PIC to date the gallon of milk as they verified it was open yesterday. -1.5- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal containers stored as clean. **REPEAT** -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed large containers of unwashed produce such as herbs, lemons, oranges and cabbage stored over RTE items in WIC. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in make table on the line holding temperatures above 41F. See temperature chart. Ambient air temperature of the unit is 43F. Items were placed into walk in cooler to a cool as PIC took temperature of the unit an hour before inspection and food was 41F or below. Facility will be utilizing an ice bath until the unit is repaired. 3-day VR. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with plastic containers stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated PIC on proper handwashing procedures and rewashed hands. -0-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- Observed shell stock tags not stored with clams in WIC and lowboy. Observed no last used dates on shell stock tags. -CDI- PIC placed shell tag with items. -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed large containers of unwashed produce such as herbs, lemons, oranges and blueberries stored over RTE items such as chicken au jus, Swiss chard, cheese tart, milk, and buttermilk in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed ice cream stored below raw beef outside of original packaging in RIF. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with plastic containers stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0.5-

4-501.11 Maintain equipment in good repair. Observed cold drawers at prep unit getting stuck. Repair. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle stored on top of prep table. Observed family meal items stored over retail items in WIC. -CDI- PIC relocated items. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF observed PIC demonstrate insufficient knowledge of foodborne, illnesses, and symptoms and procedures. Cdi coached For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 raw ground proteins over whole steak CDI reorganized 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 light dried food, residue, and salad, spinner, plastic utensil, and slicer. Cdi Removed to re-clean 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 field peas cooling in walk-in cooler. Procedure really good except for surface area to volume ratio. Rank trial revealed 16° temperature drop per hour constitutes a rate trial cooling failure cdiproduct split in half to increase surface area to volume ratio. 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple wet, wiping claws not stored in sanitizing solution some soiled. Also observed dry, wet, wipe dry, wiping claws on food preparation services CDI removed.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed utensil for scoring bread, stored in water at room temperature