EGGHOLIC

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 - Large Plastic Container of Boiled Eggs above 41F in WIC that were cooked yesterday before close. *CDI - PIC voluntarily discarded items. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of Bleach without a label to properly identify the substances within. *CDI - PIC labeled item.

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 Plastic Container of Boiled Eggs above 41F in WIC that were cooked yesterday before close. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 - Plastic container used as scoop for for Salt bin.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Chicken stored above Green Bell Peppers and Paneer Cheese in CH Drawers. *CDI - PIC emptied and sanitized drawers before placing chicken into lower drawer. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Slicer stored clean with dried food debris. *CDI - PIC placed item into 3 compartment sink to be washed rinsed and sanitized. 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 - Boiled Potato, Sliced Cheese and Boiled Egg above 41F in Sandwich Flip Top Unit. *CDI - PIC voluntarily discarded items. 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 .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. *Observed - Some Produce stored in plastic grocery bags in WIC. *CDI - EHS educated PIC on safe and approved food contact surfaces. PIC removed items from grocery bags.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee hat on flip top cutting board. *CDI - Employee removed hat and sanitized cutting board.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. PIC stated that they have passed the course and are working on scheduling their exam to receive the certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - PIC unable to provide signed employee health policy reporting agreement or other form of proof of training regarding foodborne illnesses or symptoms provided to employees. *CDI - EHS provided employee health policy reporting agreement for all staff to read and sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 - 2 Lidded Plastic containers of Rice cooked yesterday above 41F in left flip top lowboy. *CDI - PIC voluntarily discarded items. 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 .

3-501.17 (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 - Thawed items removed from freezer yesterday without thaw date label to assist in tracking date marking parameters. *Observed - Diced Tomatoes, Diced Cheese and boiled eggs in Chat Station Flip Top without date marks. PIC stated items are distributed from bulk container in WIC. EHS educated PIC on importance of tracking date marking. *Observed - Large Plastic Tub of Boiled Tomato Sauce without date mark. PIC stated items were made yesterday and the small date marks label maker was not working properly. *CDI - PIC wrote Date mark labels manually correcting date marking for all items. 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 - 2 Lidded Plastic containers of Rice cooked yesterday above 41F in left flip top lowboy. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.13 Properly locate mechanical insect control devices. *Observed - Bug Zappers stored directly next to red onions and sauces. *CDI - PIC moved device to lower right corner of shelf and placed box of potatoes with some distance from device between device and exposed food items.

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 - plastic container without a handle used as a scoop. *CDI - PIC replaced plastic container with a scoop that has a handle.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Test kit soaked by water and no longer useable. PIC will order new test kit. A verification visit will be conducted within 10 days to ensure establishment is in possession of accurate test kit.

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 - Multiple plastic dishes stored clean with stickers and sticker residue still on outer surface of containers. *CDI - PIC placed items into 3 compartment sink to have sticker and residue removed then washed rinsed and sanitized.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC who has taken the serve safe course and is awaiting the testing date. - 0 - For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few food cold holding food temps out of compliance (see temp chart). Observed few items stored over the cold holding line in the prep units. CDI - Items moved below cold holding line. Overfilled containers were split into two containers. Observed one cooler reading over 45F. PIC stated during line checks they noticed a breaker had tripped for around 30 minutes. Cooler was turned back on and all food items were dropping in temp by the end of inspection. Ambient temp read 39F. - 1.5 - 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few dry storage items and shakers of seasoning without labels. Label as needed. All other areas of kitchen are properly labeled. - 0 -