INSIDE CHEF AT BELK

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in a QUAT solution at 0ppm. -CDI- Sanitizer was replaced with new solution. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser unable to produce QUAT at correct concentrations. -CDI- Facility is allowed to manually create properly concentrated sanitizer. Repair sanitizer dispenser. (0.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey sandwich, chicken Caesar wrap, and the cut lettuce and tomatoes in the BLT above 41F while said to be cold holding in the customer grab and go unit. The ambient temperature of the unit recorded was 41F. PIC stated that the items were removed from cold holding in the WIC at 11:15am. -CDI- PIC placed the items on TPHC. Facility has proper written procedures from the last inspection. REPEAT*** (3 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored directly on the floor in the WIC. -CDI- PIC immediately placed the items off of the floor. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Chicken salad, tuna salad and pasta salad at 43-44F while said to be cold holding in the grab and go station at the coffee bar. EHS recorded an ambient temperature of the unit at 47F. -CDI- Facility decided to place all grab and go items in a 6 hour TPHC. The form was filled out during inspection. REPEAT*** (3 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a can of bug spray being stored in one of the low cupboards in the coffee bar station. -CDI- PIC removed the bug spray from the facility. (0 pts)

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 rusted shelves and slight accumulation of food debris on the wire shelves in the WIC. Increase cleaning frequency. (0 pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the battery to the paper towel dispenser for the cookline handwash sink to be dead, not allowing for paper towels to dispense. CDI - PIC temporarily placed stack of napkins at the handwash sink while maintenance was informed of the dead battery.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed clamshells of chicken salad in the coffee bar display case at temperatures of 45-48F. PIC stated the chicken salad was house made yesterday and kept in the WIC to then be used to make the sandwiches today at approx. 9am. CDI - PIC moved clamshells of chicken salad sandwiches to WIC 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 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 a container of whole milk and heavy cream to be held for longer than 24 hours and not provided with a date mark in the lowboy refrigerator beneath the espresso machine. CDI - PIC date marked items as they were both opened yesterday. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed no written procedures on site at the time of the inspection for the milk carafes that are held on 4 hour TPHC as per the PIC who stated he has a timer on his phone to change the milks out. CDI - EHS provided TPHC document on site and filled it out with the PIC at the end of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 2 small working containers of salt and pepper on a prep table in the kitchen beneath the spice rack. CDI - PIC labeled containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed no sanitizer bucket set up for the storage of soiled wiping clothes at the coffee bar.