A LA MINUTE

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce, stored above, ready to eat items in WIC. Rearrange. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 low boys with build up of dried food. Increase cleaning frequency.

6-303.11 Provide required lighting intensity. Observed walk-in cooler with low lighting. EHS was unable to read packaging due to light. Repair

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in establishment with certified food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed chemical dish machine concentration reading 0PPM. PIC stated that they will call and have sanitizer working later today. PIC shall wash dishes in 3 compartment sink until dish machine is working properly.EHS will return by 4/13/26 to verify dish machine is working properly. 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

3-501.18 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 unsalted butter (4/3) and dill sauce with egg (3/31) red pepper hummus (3/31). PIC voluntarily discarded. ) 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 several items without date labels ( green sauce, mac & cheese, asparagus) PIC added yesterday‘s date on green sauce andvoluntarily discarded all other 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed test strips for quat sanitizer when three comp sink uses sink and surface sanitizer. PIC stated that is the only test strips they have. EHS will verify within 10 days establishment provides sink and surface test strips for three compartment sink.

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 heavy food debris in low boys. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC’s CFPM training is expired. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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) 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 no date mark on open mozzarella and milk in walk in cooler. CDI: PIC stated he opened them on Monday to complete meal prep for delivery on Tuesday. Products date marked for Monday. Observed ricotta (1/24), sausage (1/24), and pulled chicken (1/22) held past 7 days. CDI: Products 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on spray bottle with blue liquid. CDI: PIC stated it was a cleaner and labeled it.

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 address of facility, net weight, and sub ingredients not on food labeled in grab and go cooler. EHS discussed with operator about requirements. Operator began working on correcting labels during inspection by adding the missing information. EHS recommended operator send a few of the different labels via email to her to confirm that they meet the requirement.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in dry storage area and peeling shelving used for air drying dishes.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive amount of bulk trash items and household trash bags not from the facility in the enclosure including desk, cart and chair. EHS advised that facility should reach out to their landlord about having this area cleaned up due to the potential for rodent harborage. EHS unable to fully assess dumpster today due to excessive amount of unrelated items to the facility in the area. *NOTE: This is a shared dumpster space for the whole shopping center.*

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed back splash at front counter peeling off from wall. Observed minor cracks in some floor tiles particularly at entrance to kitchen and near “L-shape” prep space. REPEAT VIOLATION Previous violation corrected.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in wall near handwashing sink.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed using bare hands to turn off faucet. CDI hands were washed again.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in WIC and Dry storage

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at Hand sink.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide chlorine test strips for testing dish machine. Verification required within 10 days.

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. Cleaning needed on inside and outside of low boy cooler, top of ice machine, shelving at cook line.