SUREFIRE MARKET

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink temping above 130F due to cold water nozzle being in disrepair. PIC aware and plans on repairing unit. VERIFICATION REQUIRED on or before 10/31 to assess potential burn hazard.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed steamwell containers uncovered on prep table. CDI- PIC provided lids for containers.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Food thermometer maintained unclean on prep line. CDI- PIC removed item to be cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grilled caramelized onions held in steamwell temping below 135F. CDI- EHS discussed not overfilling container, PIC removed item to reheat above 165F. EHS confirmed. 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 grill drawers with ambient temp of 44F. PIC removed items to cool in reach-in while in ice baths, after discussion with EHS. EHS also discussed potential need to use TPHC for unit during busier operation hours. VERIFICATION REQUIRED on or before 10/24 to assess grill drawers. *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 several metal containers of raw chicken cooling in standing reach-in cooler, densely packed with lidding. CDI- PIC removed lidding and had ice baths made for items in large pans. Ensure items are monitored and stirred to allow for temperature distribution. *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 .

6-501.12 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 base boards and walls in kitchen area with residue accumulation. Increase cleaning frequency.

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 portioned containers of ranch in walk-in, large pan of portioned slaw, fail to cool through parameters. CDI- PIC voluntarily discarded items. Observed 4 large plastic containers of raw chicken fail to cool to 41F or below in walk-in. CDI- PIC removed items to shallower pans to allow for proper cooling due to raw items temping at 44F. 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 raw chicken tenders in ice bath, sliced tomatoes in flip top, ambient temperature of 2-door reach-in, all temping above 41F. PIC removed raw chicken and sliced tomatoes to rapidly cool, discarded slaw held in 2-door reach-in. VERIFICATION REQUIRED on or before 6/6 to assess status of reach-in. *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 .

3-501.19 (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 TPHC procedures unavailable during inspection. CDI- EHS provided paper copy and assisted in filling out information. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed crispy onion rings being maintained on time with sticker labeling. CDI- PIC was aware of when item had been cooked and placed on time, corrected.

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 food employees placing food directly in flip top and grill drawers after being prepped. Ensure that TCS foods cooling down are removed to units that allow for proper cooling and not in units that are actively being used. Observed TCS foods throughout establishment cooling with tight fitting lids and some in deep densely packed containers. CDI- EHS discussed effective cooling methods with PIC, items within parameters were removed to continue cooling or be rapidly cooled. 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 multiple containers of flour being held on floor with lids off. CDI- PIC had employees remove items to designated area with lidding.

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on 2-door reach-in and 3-door standing reach-in. Repair or replace quat sanitizer feeder due to line appearing to be clogged. Repair or replace 2-door freezer at back of establishment; gaskets were warm to the touch. *REPEAT*

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. Recaulk handsink closest to kitchen door. Repair holes in walls and ceiling tiles by cookline.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed 2 food thermometers stored as clean with residue accumulation on probe. CDI- PIC removed item to be cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken temping above 41F being held in ice bath on prep counter. EHS discussed ensuring TCS maintained in ice baths are held where ice is at or above food level. CDI- PIC removed item to be rapidly cooled due to being within parameters. *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 hot brined house pickles out of date on 2/9. Observed house ranch incorrectly dated. CDI- PIC voluntarily discarded pan of pickles, corrected date labeling. 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 .

3-304.12 (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 2 separate containers of water holding in-use utensils temping below 135F. CDI- food employee replaced items to correct parameters.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean containers stacked wet. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment unable to provide correct test strips for sink and surface sanitizer. CDI- EHS provided test strips until order is received. PIC to contact EHS when strips are obtained.

5-205.15 Maintain a plumbing system in good repair. Observed prep sink in disrepair. PIC stated that a work order had been placed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health plan. CDI.. EHS left updated employee health plan. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed 2 employees wash hands and not use barrier to turn faucets off and return to preparing food. CDI.. EHS had employees gather at hand sink and showed employees the correct way to wash hands and turn faucets off.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and beef patties above 45F. CDI.. Chicken was iced down and Beef patties moved to RIF.. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen bacon being thawed at prep sink in standing water. CDI.. Bacon was removed from prep sink and returned to RIC

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 shakers being actively used without labels.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle immersed in house made sure fire sauce( sauce has mayo, mayo has refrigerate after opening on container).CDI.. Entire scooper was removed from sauce.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean containers stacked wet.

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 single service articles ( cups,lids, straws etc) stored on floor.