FIRST WATCH #6067

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at back handsink used by food employees. CDI- PIC replaced roll of paper towels. *REPEAT* 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed back handsink with ice in drain. CDI- EHS discussed handsink usage with PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage links temping below 135F in steamwell. CDI- PIC voluntarily discarded item. EHS discussed maintaining lidding to allow for higher internal temps. 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 pasteurized eggs being held out of temp. CDI- after discussion, PIC stated item will be moved to TPHC. EHS provided form and assisted in filling out. Observed raw salmon being held on prep counter to be prepped and held in unit. Establishment was in a rush and removed item back to WIC due to not being able to complete task. 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). SEE COMMENT BELOW. 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). Observed TCS foods held in flip top and prep unit without date marking. PIC stated smaller pans are from larger pans held in prep unit below. TCS foods were not all dated below or were already used after 24 hour parameter. CDI- PIC had correct dates marked on containers. *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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large presence of drain flies, multiple flies throughout establishment. EHS has been discussing pest control with establishment.

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 cleaning needed on top of dish machine and on prep shelving in establishment.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsinks needing cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at back handsink used by food employees. CDI- PIC replaced roll of paper towels. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 metal pans and 3 small metal pans stored as clean with food debris and food residue accumulation on dish rack near dish machine. CDI- PIC removed items to dish 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 .

3-501.17 (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 pico without date mark prepared on yesterday morning, per PIC and food employee. Observed TCS foods held in flip top units without dates due to dates being marked on larger containers stored underneath units. CDI- PIC had date marked on pico and TCS items due to being within 7-day parameters, EHS discussed not using “mother ship” date marking procedures to prevent potential confusion and items being held outside of 7-day parameters. Ensure dates are marked consistently throughout establishment. 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). Observed large containers of turkey patties and veggie patties originally prepped on 12/9 stored in 2D prep unit. CDI- PIC voluntarily discarded items. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal pans on dish rack at back of establishment being wet nested.

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 behind flip tops with food and liquid residue accumulation. Increase cleaning frequency.

6-303.11 Provide required lighting intensity. Observed WIC lighting below 10 foot candles. Increase lighting in Walk-in cooler unit. *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 multiple food employees on cookline fail to discard gloves after engaging in several different tasks on the cookline. Food employees were seen handling TCS foods directly with gloved hands, handling soiled equipment, dishes, and utensils, and prepping plates for expo. CDI- EHS discussed with PIC, PIC had employees discard gloves and wash hands properly. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employees fail to use barrier after properly washing hands. CDI- PIC had food employee rewash hands properly and use barrier to turn off faucet.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at front handsink used by frontline employees. CDI- PIC had paper towels placed in area. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front handsink being used as dump sink for discarded beverages. CDI- EHS discussed handsink usage, PIC had food employee clean sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees fail to change gloves after they were visibly soiled and tasks changed. PIC stated that food employees are taught to change gloves after at least 5 tasks. CDI- See item #8.

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 no change in temperature with pancake batter after almost an hour. CDI- See item #33. 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. Observed TCS foods held on cookline in long flip top and prep top temping above 41F due to lids being maintained off or open during kitchen’s hotter timeframes. EHS discussed use of ice baths and bags being used to counter high temps. CDI- PIC voluntarily discarded sliced sausage and pesto ranch, removed rest of TCS items to rapidly cool. *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 .

3-501.15 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 avocado mash cooling below .12F/min, pancake have no change in temperature, both due to items being in densely packed deep containers with tight fitting lids. CDI- EHS discussed effective cooling methods, PIC added iced to batter and removed tightly fitted lids. *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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout kitchen.

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 bottom of 1D prep unit with food debris accumulation and top of dish machine with heavy food debris and residue accumulation. Increase cleaning frequency.

6-303.11 Provide required lighting intensity. Observed WIC lighting below 10 foot candles. Increase lighting.

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 prepared turkey sausage gravy cooling at 110F at a time of 10:56AM in walk in cooler. Sausage gravy was prepared at 9:09AM according to date marking sticker on pan. Sausage gravy would not meet cooling parameters using current cooing methods. CDI - Pans of sausage gravy were re-portioned into smaller pans to decrease volume, uncovered, and moved to walk in freezer to rapidly cool to 70F or below within 2 hours. At 11:15AM temperature was retaken and had fallen to 70F. -1.5 points- 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato soup hot holding at 117F in steam well. PIC noted that steam well was turned too low to maintain soup at 135F or above. CDI - Soup was reheated to 140F. -0 points- 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 diced tomatoes, diced ham, and diced sausage cold holding in flip top at temperatures between 47F and 49F. PIC was unable to determine how long TCS foods were stored in flip top cooler. CDI - Items were discarded. -1.5 points- 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 Observed diced tomatoes and diced sausage in flip top cooler without date mark. CDI - Items were discarded. -0 points- 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 .

3-501.15 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 covered and stacked pans of sausage gravy cooling in walk in cooler. CDI - Pans of sausage gravy were uncovered, re-portioned into smaller pans, and moved to walk in freezer. PIC has been advised to review cooling procedures for all TCS foods. -0 points- 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed package of pre-prepared hollandaise sauce sitting in a Cambro of water with a temperature of 82F. CDI - Hollandiase sauce was moved to steam well to reheat and for hot hold. PIC has been advised to review thawing procedures. Approved thawing procedures are thawing under refrigeration, thawing completely submerged under running water with a temperature of 70F or less, and thawing as part of the cooking process. -0.5 points-

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 unlabeled squeeze bottles and shaker containers at prep line. Observed unlabeled storage containers of spices in dry storage area. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0 points-

4-502.13 Single-use and single-service articles cannot be reused. Observed single use to-go soup cup being used as food scoop in container of cornmeal. Replace soup cup with scoop that is smooth, cleanable, and durable. -0 points-