FIRST WATCH #6065

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dish washer go to put away clean dishes without washing hands after handling dirty dishes. CDI - REHS intervened. Dish washer washed hands before putting away clean dishes. 2 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy strawberries in WIC during inspection. CDI - Strawberries voluntarily discarded. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing below 100ppm chlorine during inspection. CDI - Dish machine refilled. Sanitizer began dispensing at proper concentrations. 0 pts. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked sausage holding in steamwell below 135F during inspection. See temperature chart. PIC stated sausages had been in our for roughly two hours prior to REHS discovery. CDI - Sausages placed on grill to reheat to 165F. 0 pts. 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 various TCS foods in sandwich prep holding above 41F during inspection. See temperature chart. All items were stacked above unit’s air curtain, and had been in unit for roughly two hours prior to REHS discovery. CDI - All items moved to bottom of unit to cool down. Repeat. 1.5 pts. Points not escalated due to vast improvement from previous 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can being stored in conjunction with unadulterated cans during inspection. CDI - PIC segregated. 0 pts.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed backflow prevention device damaged during inspection. Repair necessary. CDI - PIC removed hose from can wash spigot to provide a proper air gap as backflow prevention. Facility shall continue to remove the hose from spigot while not in use until replacement backflow prevention device is installed. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above and in conjunction with customer foods during inspection. CDI - PIC moved to appropriate location. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand towel being stored in handsink near omelette station during inspection. CDI - PIC removed. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods throughout kitchen holding above 41F during inspection. See temperature chart. REHS observed most out of temperature items stocked in tops of prep units that did not bare proper covers/lids. Ambient in server lowboy 54F. CDI - All items in units for longer than four hours voluntarily discarded. All items verified to have been in units for less than four hours moved to WIC to rapidly cool. REHS recommended various solutions to help maintain foods stored in top portions of prep units cold during periods of high volume. Maintenance contacted for server unit. All TCS foods typically stored in server lowboy to be stored in coffee lowboy until repair. 1.5 pts. 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

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed various handsinks not properly stocked with accessible waste receptacles during inspection. CDI - PIC supplied. 0 pts.

REPEAT 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 food employee wash hands for approximately 6 seconds then proceed to handle clean dishes. CDI: Food employee rewashed hands for 20 seconds. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sanitizer without a label in back storage room. CDI: bottle was labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer being stored on shelving above single service items in back storage room. CDI: spray bottle was relocated. REPEAT. Points remain same due to improvement from last inspection.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm quat.

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 build up of food debris on shelving in prep area. Clean as needed.

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 walls in prep area in need of cleaning.

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 food employee rinse hands for 5 seconds then proceed to handle single service gloves. CDI: Food employee rewashed hands for 20 seconds. 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 .

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed cold smoked salmon being stored above grapefruit inside walk in cooler. CDI: Storage order was rearranged. 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. Observed cut ham at 46F with 10 mins left in 4 hour cooling window. CDI: Ham was placed in freezer, ham reached 41F by end of window. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed multiple bottles of chemicals being stored over utensils and single service items in back storage room. CDI: Chemicals were relocated.

REPEAT 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 cut ham cooling in prep top. CDI: PIC and EHS discussed cooling methods. 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 .

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed small light gap underneath back door located in storage room. Points not escalated due to improvement from last inspection.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm quat. CDI: quat was added to buckets.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados and kiwi in containers with stickers still attached.

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. 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed several employee drinks stored on shelves or prep surfaces throughout the kitchen.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employees going to the walk-in cooler to retrieve food and then continue working on the line without washing hands or changing gloves. CDI - Employees were educated, rewashed hands and changed gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed ice inside of the front kitchen hand sink. Observed missing paper towels at the dish area hand sink. CDI - Paper towels were provided by the manager.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees retrieve food from the walk-in cooler and continue to work on the cook line without changing gloves and washing hands. CDI - Employees were educated and they rewashed hands. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cold smoked salmon stored above cornbread mix in the walk-in cooler. CDI - Salmon was moved to the bottom shelf.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection.

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 cooked carrots cooling on a speed rack at 76 degrees. CDI - Speed rack was moved to the walk-in cooler.

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 two bins of unidentifiable spices without a label.

TRANSITIONAL CONDITION 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap at the bottom of side storage room door that could allow pests to enter.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed paper towels stored inside of containers with cut green onions.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two soiled wiping cloths stored on prep surfaces.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of paper towels on the floor of the storage area.

TRANSITIONAL CONDITION 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing caulk around the side kitchen hand sink and the prep area hand sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

TRANSITIONAL CONDITION 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.