FIRST WATCH #6064

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine testing 10ppm chlorine. PIC, contacted EcoLab. Vr required to ensure calibration. Facility to wash, rinse equipment in dish machine prior to sanitizing in 3 compartment sink. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean but some food residues on back and front of blade. CDI, to clean and sanitize. 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 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Observed no detergent in dish machine when staff cleaning. CDI, detergent placed in machine. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed potatos and whipped butter held on TPHC but butter not labeled and potatoes had different time then what was recorded on time log that PIC stated was using. CDI, butters labeled with proper start time and potato voluntarily discarded.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in hot water at 109 degrees F.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee handle soiled equipment at dish machine then handle clean equipment. Observed employee handle soiled door and handle then proceed to food preparation. CDI, employees washed hands. Repeat. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with hands but not use barrier. CDI, employee rewashed hand.s

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink in men’s restroom only reaching 76 degrees F .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - oBSERVED food employee handle soiled door and handle then use same gloves to crack shell egg. CDI, employee removed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed low temperature dish machine measuring 10ppm when tested. CDI, new container of sanitizer changed out and not providing 50-100ppm chlorine. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed slicer stored clean but food residues remaining on blade. CDI, to reclean and sanitize. 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 .

3-501.14(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 soup cooling in deep covered container from day before at 45 degrees F in walk in cooler. CDI, soup voluntarily discarded. Observed cut tomato recently prepared and cooling temp 1 was 59 degrees F at 9:23. At 10:16 tomato was at 58 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, foods transferred to shallow uncovered sheet pan to rapidly cool. 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 Observed cheese at 43 degrees F and turkey overstocked above 41 degrees F. CDI, cheese discarded and turkey recently placed in unit relocated to cool. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of cleaner not labeled. CDI, bottle labeled.

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 soup cooling in deep covered container from day before at 45 degrees F in walk in cooler. CDI, soup voluntarily discarded. Observed cut tomato recently prepared and cooling temp 1 was 59 degrees F at 9:23. At 10:16 tomato was at 58 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, foods transferred to shallow uncovered sheet pan to rapidly cool. 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. Observed a container of sugar and grits not labeled.

4-501.11 Maintain equipment in good repair. Observed sink faucet slow draining.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed garbage and boxes on dumpster pad around dumpster . 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumper doors left open.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed 1 food employee cough in hands but not change gloves and wash. Improvement made since previous inspection and points not escalated today.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed potato held on time but not time label on it. CDI, potato voluntarily discarded. Repeat.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed a food employee relocate garbage container then change gloves but not wash hands before doning gloves and food preparation. Observed another food employee turn faucet off with hands and not use towel. CDI, employees rehashed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some minimal food residue on bottom of slicer blade and between guard and blade . CDI ,employee washed rinsed and sanitized slicer while on-site. 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 coffee with cream held at 59 degrees F and cheese at 56 degrees F in flip top prep refrigerator. Repeat. 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) Observed several deli meats, mozzarella cheese and feta not date marked and operator not aware of when food prepared and placed in flip top and chorizo on bottom of flip top unit that operator did not know when placed or prepared. Ensure foods in top of flip top units are date marked as well. CDI, foods voluntarily discarded. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed potato held on Time as a Public Health Control recently placed on shelf near grill within last 5 minutes according to staff without a time stamp. CDI, potato labeled while EHS present .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 sanitizer buckets below required concentration of quat sanitizer and wet wiping cloth on prep table.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw smoked salmon being stored above ready to eat deli turkey during inspection. CDI - PIC moved salmon to appropriate location. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans, sausage gravy, alfredo sauce, and hollandaise sauce holding below 135F in steamwell 1 during inspection. See temperature chart. CDI - PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, shredded cheese, and sliced deli turkey in pancake prep, and shredded cheese in salad prep holding above 41F. See temperature chart. All other items in units maintaining 41F or below. CDI - PIC voluntarily discarded. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked turkey sausage in WIC baring a prep date of 5/18/25 and discard date of 6/18/25. Observed container of half and half in server lowboy with no label indicating its date of opening. CDI - PIC voluntarily discarded. 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 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 squeeze bottle and shaker bottle on main line not labeled to indicate their contents. CDI - Employee labeled. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed cut bananas in use with the stickers still in tact. CDI - PIC bananas were discarded. 0.5 pts.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed single use togo container being used as a means to portion and dispense potatoes during inspection. Ensure all utensils used for customer foods bare appropriate handle to preclude contamination. 0 pts.