CALVARY CHURCH

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed slicer stored as clean but soiled with particles. CDI, slicer broken down and rehashed and a 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 . Observed sink and surface sanitizer intended to be submersed for minimum of 1 minute when sanitizing food contact surfaces. Observed pan not submersed when manually washed at 3 compartment sink per manufacturers labeling instructions. CDI, proper manual washing discussed with staff and pan submersed in sanitizer per labeling instructions. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 .

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 sink and surface sanitizer intended to be submersed for minimum of 1 minute when sanitizing food contact surfaces. Observed pan not submersed when manually washed at 3 compartment sink per manufacturers labeling instructions. CDI, proper manual washing discussed with staff and pan submersed in sanitizer per labeling instructions.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some baseboard damage near walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cherry tomatoes in the WIC at 43F. PIC stated that the cherry tomatoes had not been taken out or used since last week. -CDI- PIC voluntarily discarded the cherry tomatoes. (0 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed TCS food items being held on TPHC without the initial time it was removed from cold holding and the time it will be discarded. -CDI- PIC wrote down the time the items were removed from cold holding and and discard times. (1.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet in the 3 compartment sink. Repair sink. REPEAT*** (1 pt)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a bucket of sink and surface sanitizer solution at 0ppm next to the hand sink. PIC stated that an employee had made the solution 15 minutes before the inspection and was not used yet. -CDI- PIC filled the bucket with new sanitizer and it measured at 272ppm REPEAT*** (1.5 pts) No escalation due to the immediate correction. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in a sink and surface sanitizer solution at 0ppm. -CDI- PIC filled the bucket with new solution that measured 272ppm. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed a leaking faucet in the washing section of the 3 compartment sink. PIC stated that maintenance was going to be done to the faucet today. EHS did observe maintenance workers on site during inspection. (0 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed a bucket of sanitizer containing sink and surface sanitizer with a concentration level of 0 ppm. CDI: PIC refilled bucket with fresh sanitizer which measured 272 ppm.

4-501.11 Maintain equipment in good repair. Observed RIC in kitchen with a sign on door that stated unit was out of order. Repair or replace unit.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no written vomit and diarrheal plan in facility. CDI EHS provided poster for PIC to post in establishment. -0 points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. EHS observed chili, and corn being held on TPHC and hot held. EHS explained to PIC that either TPHC or hot holding must be used but not both. CDI PIC removed time TPHC stickers from corn and chili. -1.5 points TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed a container of smaller individually portioned containers of cheese sauce being stored in WIC without a date mark. PIC stated cheese sauce was prepared yesterday. CDI: PIC date marked cheese sauce.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed a sanitizer bucket containing wiping cloths and sink and surface sanitizer with a concentration level of 0ppm. CDI: PIC refilled bucket with fresh sanitizer which measured 704ppm lactic acid which fell in required range.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can of cut fruit being stored on dry storage rack amongst non dented cans. CDI: PIC segregated dented can.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed 2 boxes of unwashed broccoli crowns being stored on top shelf of WIC above ready to eat food items. CDI: PIC re-arranged items to proper storage order.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed employee wash and rinse hotel pan in 3 compartment sink and place hotel pan in sanitizer compartment which only had approx. 1/2 inch of sanitizer in basin. CDI: EHS provided instruction on proper procedures for sanitizing equipment and PIC filled basin halfway and returned hotel pan for W/R/S and ensured hotel pan was fully submerged in sanitizer before storing as clean.

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 box of single use cups being stored on floor in PIC’s office. Store single use articles at least 6 inches off the floor.

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 a watch while handling food.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee's purse being stored on top of canned goods in office.

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. Bag of sugar in dry storage area was not labeled. CDI - PIC labeled bag. 0 pts.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Written procedures provided to EHS for time as a public health control only included pizza, green beans and fruit. Also, no time labels were placed on Cambro stations. Label all TCS foods using TPHC and add all TCS foods that use TPHC onto written procedures. CDI - Establishment e-mailed blank TPHC form to use and add TCS foods.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured 0 ppm on test strip. Maintain wiping cloths in sanitizer at appropriate concentration (704-1875ppm for lactic acid). 0 pts.

2-301.14 When to Wash - P - Employee handled cell phone with gloved hands and went to serving baked potato without discarding gloves and washing hands. Employees must wash hands after handling cell phones. CDI - Employee instructed to discard gloves and wash hands and did so correctly. 0 pts.

3-304.15 (A) Gloves, Use Limitation - P - Employee handled cell phone with gloved hands and went straight to handling baked potato to serve to a customer with same pair of gloves. Single-use gloves must be discarded once they become contaminated or when switching tasks. CDI - Employee instructed to discard gloves and wash hands and did so correctly.

3-501.19 Time as a Public Health Control - P,PF - Establishment was using time as a public health control for cheese and salsa. Discard time was on containers, but written procedures were being written out by manager when requested by the EHS. Maintain time as a public health control procedures at establishment. CDI - Manager completed writing procedures during inspection.

5-205.15 (B) System maintained in good repair - C - Hand washing sink in kitchen is very slow to drain. Plumbing fixtures shall be maintained in good repair. Repair hand washing sink so it drains properly. 0 pts.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee turn off faucet with bare hands. CDI - Discussed proper handwashing and drying procedure with employee. Employee washed hands and dried without recontaminating. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three containers of chicken in hot holding in hot box between 125F-133F. CDI - Items reheated to 178F before being placed back in hot holding. Hot box temperature turned up. -1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mixed cheeses, cream cheese, sauce, butter, milk, lettuce and yogurt holding between 42F-44F in walk in cooler. Ambient air temperature of cooler reading 39.7F. CDI - All open TCS items voluntarilly discarded by PIC. All unopened TCS items placed in freezer to rapidly cool. Items reached 41F before being placed back into walk in cooler. EHS recommends calling maintenance to check cooler and monitoring temps frequently. - 1.5 -

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 bags of prepped rice stored in freezer with no date. CDI - PIC dated items with prep date. Discussed proper date marking for when rice is pulled from freezer for use. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed bag of mozzerella cheese (11/4) held past date mark. CDI - Item voluntarily discarded by PIC. - 0 -

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 salsa in cooling process in WIC but dropped 0 degrees in 13 minutes. Items cooling from room temperature must cool at a rate of 0.12 degrees per minute. CDI - Item taken to freezer for faster cooling. No signature needed due to COVID-19 guidelines.

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 sliced ham cooling in the walk in cooler with a cooling rate of 0F/min. CDI PIC uncovered ham.

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 ham that was sliced this morning in a tightly covered container in the walk in cooler. CDI EHS discussed proper cooling methods for ambient cooling and PIC uncovered sliced ham. Repeat violation

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 containers of cut cantaloupe cooling, containers were wrapped with plastic wrap. Keep TCS foods uncovered during the cooling process. CDI- Containers uncovered for rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust/black build up accumulating in the fan of the walk in cooler. Cleaning needed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed red sanitizer bucket at 10PPM of chlorine. Chlorine sanitizer shall be maintained between 50-200PPM of chlorine at all times. CDI (corrected during inspection). The manager remade the chlorine solution to 100PPM. Ensure between shifts and before lunch change, sanitizer is remade.

5-501.17 Toilet Room Receptacle, Covered - C COMMENT: Observed no covered waste bin in female restroom. Provide a covered waste bin in female restrooms. Manager informed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all chicken tenders and potatos in both hot holding boxes holding below 135F. CDI: All items were removed and reheated to well over 165F (see temperature table) and placed back into hot holding. PIC is to monitor units to ensure proper functioning. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed reach in unit near prep sink holding at 52F during inspection. All foods in unit were holding between 47F and 53F. CDI: All TCS foods were voluntarily discarded and unit taken out of use. PIC is to ensure unit is repaired. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed lettuce, tomatoes, and cheese on TPHC (already up to 57F) with no time labels. Observed PIC unable to produce written procedures for TPHC. CDI: Items labelled for 11:00 AM start time and to be discarded at 1:00 PM. EHS emailed another copy of TPHC procedures and recommended keeping them somewhere easy to access.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored directly on prep table near microwave. CDI: Cloth sent to dirty linen storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion mixer stored as clean with minor food debris on the inner blade cover. CDI: Mixer sent to three compartment sink for proper warewashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed opened pizzas in hot box holding between 118F and 127F. Pizzas that had not been opened were between 135F-141F. CDI: All out of temperature pizzas were voluntarily discarded and the whole pizzas that were still in temperature were cooled in walk in for future service. PIC stated that pizzas would be placed on time once boxes are opened and discarded at the end of service. EHS provided procedures and had PIC fill them out on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, tomatoes and cheese on ice on steam tble holding between 48F and 50F. PIC stated that toppings are brought out from walk in at 11 and discarded at the end of service (1 PM). CDI: Remainder of product in ice bath was voluntarily discarded and PIC stated that items in ice bath would be placed on TPHC, as they are already discarded at the end of lunch. EHS provided TPHC procedures and PIC filled them out on site.

2-301.14 Wash hands before donning gloves and between gloves uses. -P / 2-301.14 When to Wash - P - Observed employee enter from outside area, test sanitizer water, and donning gloves without effectively washing hands. CDI - Corrected and washed hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed hand washing occurring in less than 10 seconds particularly due to the cold water issues. Observed hand sink handles being closed with hands rather than a barrier. CDI - Barrier corrected through education Verification required to assess cold water issues. There is no way that employees can adequately wash hands under 135F water. Once water is repaired employees should abide by the hand washing procedures,

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 two turkey deli meats and feta cheese with no label. CDI - Labeled. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed marinara sauce labeled for 4/6 and butter for 3/30. CDI - Discarded. This product was maintained in establishment for too long. Ensure product is being discarded to meet the date marking parameters.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - 0 pts - Observed cups for customer display exposed. Ensure that plastic sleeve covers the lips of the cups.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0 pts - Observed several split gasket on walk in cooler and reach in cooler. Replace.

5-205.15 Maintain a plumbing system in good repair. - Observed cold water at only hand sink in kitchen reading 135F. PIC states that cold water comes on eventually but did not turn cold during the inspection. System must be repaired to ensure that hand washing occurs. Repair to allow for cold water to be easily accessible.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Observed ground beef reading 128-131 on one side of the pan. CDI - Product was reheated to 165F. Ensure that foods remain within components of hot holding station to ensure compliance.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Observed rice and roast beef ends not labeled. CDI- Labeled.

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 sliced roast beef (50F) and cooked onions (60F) tightly covered. CDI- Vented to properly cool. Ensure that foods are being cooled properly.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - 0pts - Observed unwashed vegetables stored over an exposed pan of cooked chicken. CDI - Boxes moved from above chicken.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0pts - Slicer observed with minor debris. CDI - Cleaned and sanitized during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Two large pans of greenbeans read 121 - 131F. CDI - Reheated.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair floor in walk i cooler. Observed paint peeling and rusting. Clean floor under big ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed bowls of spaghetti without meat at 115F. CDI - reheated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups that are used to warm bottles wet stacked.

4-502.13 Single-use and single-service articles may not be reused. Observed flimsy plastic yogurt containers are saved and reused. These are not constructed to be used more than once. Please discard.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients shall be identified with the common name of the food. Observed the sugar bin was not labeled. CDI.

Maintain equipment and utensils in good repair. Observed the can opener starting to rust. Replace.