GROOVERS

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on top of lowboy freezer with no lid. -CDI- PIC voluntarily discarded. EHS educated PIC that drinks stored in kitchen must have lid and straw and be stored in a way to prevent contamination. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handsink to dump ice water used for calibrating thermometer. -CDI- EHS Educated PIC on proper use of handsink. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 3-comp sink dispensing at 0ppm quaternary sanitizer. -CDI- PIC to pre-mix sanitizer from bucket to meet 200-400ppm and/or use dish machine. **REPEAT** -1.5- 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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)./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 2 containers of housemade garlic cheese containing cream cheese date marked 9/23 (discard 9/29). -CDI- PIC voluntarily discarded items. EHS educated PIC that item is TCS due to cream cheese. **REPEAT** -1.5- 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 .

3-501.15 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 cole slaw cooling in WIC with lids at a low rate. -CDI- EHS educated PIC on proper cooling methods and lids removed to facilitate rapid cooling. **REPEAT** -0.5- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep with wrist watch. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreement on site at the time of the inspection. REPEAT. CDI - EHS provided written copy of employee health agreement and had both kitchen employees sign at the time of the inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dishwasher to be testing at 0ppm of chlorine at the time of the inspection. Sanitizer bottle was observed empty at the time of the visit. CDI - Sanitizer bottle changed, machine primed, and retested at 150ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a container of tater tots to be at a temperature of 96F on the counter beneath the heatlamp at the cookline. PIC stated that they make the tater tots in the oven every day and then they sit under the heatlamp until needed. EHS advised the PIC that switching to TPHC could be more beneficial since they are often only open from 7-11pm and typically sell through it on busier weekend nights. CDI - Tater tots placed on temporary TPHC. EHS filled out TPHC procedure with PIC and explained the process to the PIC to utilize going forward. 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 2 opened packages of hot dogs in the lowboy refrigerator that were not provided with date marks of any kind. Upon questioning it was discovered they were opened the previous Wednesday, making today day 8 for the items. EHS explained how the 7 day date marking window and with the facility being closed on Monday/Tuesday the EHS advised that the kitchen staff discard all TCS items on Sunday night or first thing Wednesday morning to avoid date marking violations in the future. CDI - PIC voluntarily discarded. 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 .

3-501.15 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 a container of crab rangoon dip and corn salsa to be cooling in the opentop refrigerator at the time of the inspection. Items observed at temperatures of 62F and 44F, respectively. PIC stated that they had just prepared both items within the last 30 mins. EHS explained how all cooling should be done in the WIC and following prep they should utilize the WIC for cooling. The opentop refrigerator is a unit that is not designed nor approved for rapid cooling. CDI - Containers moved to the WIC to rapidly cool. 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 .

2-101.11 (A) PIC shall be present during all hours of operation. -PF observed PIC not available. PIC‘s mother filling in for her tonight.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed Food employee has never worked in commercial kitchen before. No certification. No points taken as certification is not required for 210 days from the date of the permit however, EHS recommends any Food employee identify as the PIC and be prepared to answer food, safety questions. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf observed the Food employee tonight is filling in for the PIC. The food employee present is the PIC‘s mother who has by her own admission, no knowledge of commercial food, safety operations.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. observed employee beverage stored on bottom shelf with food to be used for the public. Also observed open employee beverage store on top of dish dishwashing CDI remove removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed cooked rice and marinara sauce in separate pots a top the stove. Neither burner was on so the food was not actively being heated. However, the pilot lights for each burner were on rendering the temperatures above cold hold. The Food employee stated that she was just getting things ready for a private party coming in at 8 o’clock, which is in two hours. EHS coached Food employee on the differences between residential cooking and commercial. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed multiple unlabeled spray bottles of various different colored solutions. CDI labeled.

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 residential cooking utensils. All cooking utensils and equipment should be commercial grade. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. observed what appears to a residential chest freezer with cooked chili inside. Facility must provide documentation this piece of equipment is commercial or replace it with commercial equipment.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed a three compartment sink is set up with quaternary ammonia sanitizer but facility has no test trips for that type of sanitizer. facility can use dish machine with chlorine sanitizer. They have test trips for that.

6-303.11 Provide required lighting intensity. facility has failed to provide sufficient working lighting inside the walk-in cooler. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observe personal items stored with items for the public.