HOPEWAY

2-102.11 (C) (2), (3) and (17) Demonstration (Pf) ** Observed PIC with minimal knowledge about Employee Health Policy, date making, the facility also did not have the written policy/poster present to discuss or refer to during inspection questions. CDI- EHS and PIC discussed in detail about how the matter at the the time of inspection, gave the EHP poster to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf ** Observed the facility without diarrhea and vomiting written procedures. CDI- EHS provides the poster at the time of inspection. For more information 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 several metal pans with old food residues on it, stacking up stored as clean on shelving. CDI- Items sent to be washed again. Ensure to clean all dishes and equipment to sight and touch at anytime. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P **Observed a big hotel pan of pork, caramelized onion, 6 pans of grilled breads that was cooked 2 days ago in triple door refrigerator holding temperature above 41F. CDI- PIC volunteer to discard items at the time of inspection. EHS and PIC discussed details about cold holding/cooling and temperature requirement at the time of inspection. 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 (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). 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 . 3-501.18 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) 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 . **Observed several items in WIC date marking is not consistent, some are kept for 7, 10, 14 days. All are TCS and RTE food. Observed egg patties dated 9/18- 9/24. Sausage dated 9/24, gravy dated 9/25- 10/5, ground beef 9/24- 10/3, butternut soup 10/5- 10/13. Some items were expired a while ago and not being discarded as it supposed to. All TCS food items (Cooked, prepared , opened) shall have 7 days total date marking. CDI- PIC volunteer to discard items at the time of inspection . Date marking details also discussed with PIC. VERIFICATION NEEDED within 3 days (10/9/26)

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. TPHC procedure template may be found at: www.mecknc.gov/foodsafety ** Observed the facility is using TPHC, have stickers mark on dice chicken pan as 10am. Items on the serving counter has time stamp. However there is no TPHC procedure form or temperature log available upon request. EHS email the form to PIC, and explain in detail about the form/procedure and to keep temperatures log and everything in detail. VERIFICATION NEEDED within 3 days (10/9/26)

4-901.11 Equipment and Utensils, Air-Drying Required (C) ** Observed metal pans wet stacking on shelving. Ensure to air dry all dishes before putting/stacking them away for clean use.

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 multiple containers of cut honeydew melon with no date marks. CDI- dates added. 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 .

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 in facility. PIC not able to show EHS that employees are informed through trainings/signed policies. CDI- EHS emailed new employee health policy to PIC. PIC will print out policy and go over it with staff and have them sign last page. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed soap dispensers not working at either hand sink inside kitchen. Soap was stocked inside, but automatic dispensers are not working. CDI- soap placed at hand sinks until automatic dispensers can be repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed multiple metal pans with sticker residue in clean dish storage rack. CDI- pans moved to dishwasher to have stickers removed and rewashed, rinsed, and sanitized. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P - Observed food employee put cut honeydew melon held on TPHC back in cooler instead of discarding. Ensure food items held outside of temperature control on TPHC are discarded after hold time. CDI- item voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of bleach with no label. CDI- bleach labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked in clean dish storage area. Ensure pans are air dried before stacking. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishwasher drying clean equipment with towel after equipment is ran through dish machine. Ensure equipment is air dried and not cloth dried.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no thermometer for testing hot water in high temp dish machine. PIC ordered thermometer during inspection. EHS will verify that thermometer has arrived at facility and is working no later than 10/24.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at back hand sink near 3 comp. CDI- paper towels supplied.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket concentration less than 50ppm. Ensure concentration is between 200-400ppm.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on ceiling over food prep areas. Keep clean.