SHOPRITE MARKETS #15

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 open container of beans and rice in reach in cooler without a date mark. CDI - PIC discarded item. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two house flies in kitchen. Control insects to prevent infestation. -0 points-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed unprotected single use pizza slice boxes stored open and upright on shelving in kitchen. -0.5 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage for handwashing sink located at hot bar. CDI - Handwashing signage was provided. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. -0 points-

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 residues and splash on non-food contact surfaces of cooking equipment, on doors of reach in coolers, and insides of reach in coolers. Recommend higher frequency and more thorough cleaning. -0.5 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed boxes of alcohol wipes stored on top of ready to eat foods on shelving. CDI - Alcohol wipes were moved to designated area away from equipment, food, and utensils. -0 points-

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 large covered tub of canned beans cooling in small low boy cooler under flip top cooler. CDI - Canned beans were moved to reach in freezer to rapidly cool to 41F or below. PIC has been advised to review cooling procedures for room temperature prepared foods or to store canned items under refrigeration. -0.5 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of light bulbs stored on top of ready to eat foods in storage area. CDI - Light bulbs were moved to designated area away from equipment, food, and utensils. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelets around wrists while preparing food. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0.5 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked 1/6 plastic containers/pans on the air dry rack. Pans were pyramid stacked to properly dry.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no sanitizer test strips that measured ppm. Facility only had pH test strips. VR verification required within 10 days.