CLARK'S SNACK BAR

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed one new employee engaged in food handling tasks without reading and signing the employee health and reporting agreement. CDI- Updated County form provided. Employee is advised to read form and sign for agreement. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed squeeze bottle of mayo and package of blue cheese slices at 57F and 50F inside fliptop unit. CDI- Mayo voluntarily discarded with TPHC advised for use in the future. Cheese brought from lowboy this morning returned for rapid cooling. (-0)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 3 of 5 fryer baskets with deteriorated wire coming apart from metals frame, not safe to use. PIC states they will replace. (-0.5)

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 dark residue accumulating in gasket of front lowboy. Replace. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed portioned raw fish above RTE food in the glass front reach in freezer CDI PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 open milk and half and half in the WIC and front reach in cooler not date marked. CDI PIC stated that it was opened yesterday and he provided date marked. 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 .

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 5 cans of strawberries badly dented. CDI PIC voluntarily discarded. EHS advised to label an area for damaged items for return.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw burgers and sausage in the cold drawers above 41F. PIC stated that they were put in within the last 2 hours and that they are raw. CDI PIC Put items in the WIC and cooled down to 41F during the inspection. Moving forward, Owner decided to put the cold drawers on time. He completed the TPHC form today. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil and water bottles for grilled not labeled. CDI PIC labeled bottles. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cups stored on shelf with food. CDI PIC moved cups.

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 beverage store on prep table CDIPIC instructed employee to remove prior to EHS

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee sitting in the dining room and kitchen and Don gloves to start working with Food. EHS intervened and instructed Food employee to wash hands food employee, then immediately contaminate their hands on handles CDIEHS instructed employee to wash hands again and turn off handle with towel For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed chili beans and queso hot holding below 135° CDI preheated above 165 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 reserved cold holding for Sliced tomatoes andiceberg lettuce to be 44° place on THC temporarily 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed one large cooked pastrami roast date marked. CDI allowed to date marked 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed support model of water and oil unlabeled

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth, not stored in sanitizer

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed spackle knife, being used as spatula.