FIRST WATCH #6066

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. EHS observed box of unwashed kale and mushrooms stored over RTE foods in WIC. CDI - PIC rearranged storage order, no contamination observed. (1.5) REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. EHS observed container of sausage gravy actively cooling in WIC. EHS observed prep time at 7:49am. EHS observed gravy at 80F at 11:30am. PIC stated temperatures have not been checked during the cooling process. EHS observed container of gravy covered with lid. CDI - PIC voluntarily discarded gravy due to missing initial two hour cooling window. (1.5) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed diced ham, chorizo, pico, and pesto sauce above 41F in make unit. EHS observed container of sausage links in WIC above 41F. EHS observed container of sliced ham in make unit RI above 41F. PIC stated temperatures on make line were verified this morning around 7:30am. PIC stated no issues observed. No temperatures have been checked since this time. PIC stated sliced ham was just brought from the WIC 30 minutes prior to placing in the reach in. PIC stated sausages in WIC come in pre-cooked. Sausages thawed and then placed into containers for storage to reheat for immediate service. CDI - Sliced ham was removed from container and placed on sheet pans to quickly cool. EHS observed temperature at 41F prior to end of inspection. All other TCS items above 41F were voluntarily discarded by PIC. REPEAT. (3) **2nd full point deduction. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed sausage gravy and chicken broth cooling at inadequate rates during inspection. EHS observed gravy cooling with tight fitting lid. EHS observed chicken broth cooling without lid in small container at beginning of inspection. At some point during the inspection, a lid was placed on chicken broth. CDI - PIC removed lid from broth and placed in WIF to quickly cool. Gravy was voluntarily discarded by PIC due to missing initial 2 hour cooling window. REPEAT. (1) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use bucket of wiping cloths and sanitizer at low concentration. EHS observed concentration at 100ppm. CDI- PIC instructed staff to change buckets. REPEAT (1)

3-302.15 Wash fruits and vegetables prior to use. EHS observed in use avocados in make line reach in compartment with stickers present on exterior of avocados. EHS advised avocados shall be washed prior to use and stickers removed. CDI - PIC removed avocados to be washed prior to returning to the make line. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stacks of clean pans still wet. EHS advised to stagger containers prior to storage to allow for adequate drying. REPEAT. (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. EHS observed food residue and debris accumulating throughout inside of make units on kitchen line. EHS advised to increase cleaning frequency to avoid accumulation. (0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed broom and dust pan being stored in front of hand sink blocking access to hand sink. CDI - PIC removed broom and dust pan. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no available paper towels by hand sink next to office. CDI - PIC supplied paper towels for hand drying. (1)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. EHS observed unwashed produce stored above RTE foods in WIC. EHS provided education. CDI - PIC rearranged storage order, no contamination observed. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed portioned roast beef in WIC above 41F. PIC stated roast beef was cut and portioned this morning but unsure of exact time. EHS observed 6:09 am on date marking sticker. EHS observed roast beef above 41F at 10:30am. PIC stated roast beef is cut, portioned, and cooled in WIC. EHS observed no documentation of cooling process. CDI - PIC voluntarily discarded roast beef due to missing cooling window. (1.5) For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed liquid eggs, whipped eggs, and sliced tomatoes above 41F in make units. EHS observed containers of liquid eggs and whipped eggs in secondary pan stacked on in another pan. PIC stated eggs are stored in this manner due to make units freezing product. EHS advised that this creates a barrier for cold holding. PIC stated eggs were placed into unit at 7:30am-8:00am. PIC unaware of what time tomatoes were placed onto make units. CDI - Sliced tomatoes voluntarily discarded. Liquid and whipped eggs moved to WIC to quickly cool. Secondary container was removed, and new eggs were placed into unit. REPEAT. (3) 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 .

3-501.18 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) EHS observed container of feta cheese and sausage patties held beyond seven days. EHS observed another second container of sausage patties and Italian sausage with no date. PIC stated sausage patties were made this morning and verified item with prep list. PIC unaware of when Italian sausage was opened/thawed. CDI - PIC voluntarily discarded feta cheese, sausage patties, and Italian sausage. (0) 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 .

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 EHS observed toss salad mix being stored at expo window on time. EHS observed TPHC sticker past 4 hour hold. EHS notified PIC. CDI - PIC voluntarily discarded salad mix. (0)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed cooked mushrooms, onions, tomatoes cooling from being prepared 30-45 minutes prior to inspection according to PIC. EHS observed items cooling at room temperature. EHS observed temperatures above 70F. PIC stated food is left out at room temperature until food has begun cooling and then placed into WIC. EHS advised that item only has two hours from time cooling begins to be under 70F. PIC removed items from speed rack and placed into WIC with tight fitting lids. EHS observed inadequate cooling rates after thirty minutes. At this time, these items had a remaining 20 minutes to achieve proper cooling. EHS intervened and advised to stretch items on sheet pans and placed into WIC to quickly drop temperature to meet parameters. CDI - PIC stretched onions, mushrooms, and tomatoes onto sheet pans and placed into WIC. EHS verified prior to two hour window and observed temperatures below 70F. (1) REPEAT. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed container of in use wiping cloths at expo window at 0ppm. CDI - PIC removed container from service until a new bucket can be re-filled at correct concentration. (0.5)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans and containers stored clean with water present on interior surface of containers. EHS advised to stagger dishes prior to stacking to allow for adequate air drying prior to storage. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed personal items being stored co-mingled with single service items and dry foods. EHS advised to dedicate area for orderly storage of personal items. (0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine unable to properly dispense sanitizer. EHS ran three cycles with no concentration of chlorine present after each cycle. PIC contacted ecolab technician to arrive for repairs. CDI - Ecolab arrive onsite during inspection and repaired dispenser. EHS observed correct concentration after full cycle. (0) 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cooked onions, zucchini, sliced ham, sliced turkey, sliced roast beef, feta cheese, Swiss cheese, and diced tomatoes in make unit above 41F (see temp chart). PIC stated temperatures were taken around 10 am and everything was observed below 41F. CDI - PIC voluntarily discarded all items. REPEAT. (3) 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed sliced meats cooling in WIC tightly wrapped in plastic bags and store in container with tight fitting lid. EHS observed full pans of sliced meat in make unit still actively cooling. EHS observed no temperature change in cooling items after 30 minutes. CDI - PIC instructed food employee to lay sliced meats on speed rack to quickly cool in WIC. REPEAT. (1) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink at server station obstructed with numerous items and lid. PIC stated hand sink isn’t used and it typically an overflow for storage. EHS advised to clear hand sink of obstructions since this sink was the only accessible sink in server area. CDI - PIC removed all obstructions. (0)

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. EHS observed two food contact surface of thermometers soiled with food residue and debris while in storage. CDI - PIC removed thermometers from use to properly wash and sanitize before storing (1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous items above 41F in make table (see temp chart). CDI - PIC voluntarily discarded all items made beyond 4 hours and placed all other TCS items in WIF to quickly cool. REPEAT. (1.5) 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced roast beef and ham in WIC cooling at inadequate rate. These items were in closed containers with tight fitting lids. CDI - PIC removed lids and placed items in WIF to quickly cool. REPEAT. (0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. EHS observed two large containers of dry goods without proper label. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed numerous pans stacked on top of each other still visibly wet. EHS advised to stagger stack all dishes to allow for adequate air drying before stacking on top of each other. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sheet pans and metal containers stored as clean while greasy to touch. CDI- PIC moves dishes to ware-washing to restart cleaning/sanitizing process. (-1.5)

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 raw turkey burgers prepped yesterday in lowboy at 44F. CDI- PIC voluntarily disposes of turkey burgers which did not cool properly. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced deli meats in fliptop closest to steam wells above 41F. CDI- PIC labels deli meats prepped one hour earlier for TPHC and gives 3 hours remaining time on label. (-0)

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 quinoa and grilled chicken in lowboy without date marks. CDI- PIC dates items. (-1.5)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed turkey burgers in lowboy which did not cool properly. CDI- PIC disposes of turkey burgers and EHS advises cooling in WIC, with monitoring to ensure proper rates are met. (-0)

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 substantial food debris on top of chemical dish machine. Increased cleaning frequency is advised to prevent recontamination of clean dishes. (-0)

5-205.15 Maintain a plumbing system in good repair. Observed back hand sink basin overfilling when used. CDI- PIC places do-not-use sign on sink and places work order. Other hand sinks remain usable and in good condition. (-0)