CAMPBELLS CAFE

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Cheese, Sliced Turkey, Sliced Ham, Pimento Cheese and Diced Sliced Ham above 41F, see temp chart for details. *CDI - PIC placed all items on TPHC as establishment closes at 2:30pm and at that time all items will be 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No employee health policy document available onsite during time of inspection to show proof of training. PIC stated copies are at another location. *CDI - EHS provided printed copy of employee health policy document. PIC had employees read, sign and date document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Roasted Chicken hot holding in HH Steam Table below 135. *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 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 - Sliced tomatoes, cut tomatoes, sliced provolone and sliced Swiss above 41F in CH Make Table. Observed sliced provolone and grilled chicken fillets above 41F in single door standing RIC. *CDI - PIC rapidly cooled sliced cheeses and tomatoes in standing RIF. PIC voluntarily discarded cut fried chicken and grilled chicken fillets. 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 - Crumbled Sausage and diced ham held on time without written procedures. *CDI - EHS provided written procedures PIC filled out document and posted it onsite. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer bucket with a concentration above 400ppm. *CDI - PIC diluted sanitizer in 3 compartment sink and refilled all sanitizer buckets. Concentration of 200ppm.