CALVARY CHURCH KITCHEN

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed employee filling container at handwashing sink. CDI by instruction.

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 3 dented cans being stored with cans that were not damaged. -CDI- PIC removed the necessary cans and relocated them to a designated area for damaged goods. (1 pt)

4-501.11 Maintain equipment in good repair. Observed a 2 door RIC out of order. PIC stated that they already made a request for a new RIC unit. (0 pts)

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 gallon of milk in the WIC that had been holding for longer than 24 hours without a date mark. PIC stated that she did not know when the milk was opened. -CDI- PIC voluntarily discarded the milk. REPEAT*** (1.5 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 missing base tiles across for the kitchen office and across from the hand sink next to the dry storage room. EHS and PIC discussed replacing the missing tiles. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed all TCS items being held in WIC above 41F. See temp chart. PIC voluntarily discarded all items. PIC will voluntarily close facility until WIC is holding TCS foods to 41F or below and a service request was submitted to have unit evaluated. VERIFICATION REQUIRED within 3 days to ensure foods can be held in WIC at proper temperature.

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: 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 . Observed two containers of cut lettuce being held in WIC missing date marks. CDI: PIC voluntarily discarded containers of lettuce.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. EHS observed single service use bowls with protective sleeve pulled down exposing bowl for contamination. CDI PIC pulled sleeve up to cover all single service use bowls. -0 points

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. EHS observed build up behind warmers in kitchen area. EHS also observed build up on lower walls behind dish machine and throughout dish pit area. EHS recommends increase frequency of cleaning. -.5 points

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 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 pork bbq in the WIC date marked 9/21. PIC stated pork bbq was prepared 9/20 and placed in WIF on 9/21 and pulled out of WIF to thaw yesterday. CDI: PIC date marked container with date it was pulled from WIF and also marked with date of expiration which is 10/11, 7 total days in WIC.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility’s max/min thermometer measuring sanitizing rinse cycle of dish machine at 215F. EHS’s calibrated max/min thermometer measured 163F indicating a sanitizing rinse cycle above 180F. VERIFICATION REQUIRED to ensure has a max/min thermometer that is calibrated and able to provide an accurate reading for rinse cycle of dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 3 large plastic containers of cucumber salad containing sliced tomatoes covered in WIC holding at a temp of 43F. PIC stated cucumber salad was prepared yesterday. CDI: PIC voluntarily discarded containers of cucumber salad.

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 build up on flooring behind ovens and cooking equipment. Clean as needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety 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 low concentration of sanitizer in sanitizer bucket on prep counter. CDI: PIC refilled bucket with required concentration level of sanitizer.

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 3 dented cans being stored amongst non dented cans on shelf in dry storage room. CDI: PIC separated dented cans from non dented cans.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use bowls being stored in dry storage area out of their original packaging lying right side up. CDI: PIC inverted bowls to prevent dust accumulation on food contact side of bowls

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee apron's hanging from shelf used to stored clean equipment and utensils. CDI: PIC removed aprons from shelf.

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 one employee drink stored above facility equipment in kitchen area. CDI - Drink removed. - 0.5 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed few boxes of food stored on floor in walk in freezer. Maintain items at least 6 inches off of floor at all times. - 0 -

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 1 dead roach observed under dish machine drainboard. Remove dead pests. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - C - Unwashed produce stored on shelf above packages of cheese. Unwashed vegetables and produce must not be stored above ready-to-eat foods. CDI - Manager educated. 0 pts.

6-501.110 Using Dressing Rooms and Lockers - C - Employee cell phone sitting on prep table at start of inspection. Employee personal items must not be stored where they can contaminate food or food preparation surfaces.

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 opened American cheese without date marked. PIC stated item was opened yesterday. CDI - Date marked. - 0 -

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 marinated chicken cooling in tightly sealed bag. CDI - Bag was opened to allow proper air flow. - 0.5 -

5-202.13 Backflow Prevention, Air Gap - P Observed no air gap between ice machine drain pipe and floor drain. Observed no air gap between steamer drain pipe and floor drain. A VR will occur no later than 12/20/2020 to ensure compliance. - 1 - ** No signature due to COVID 19 Pandemic

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 lasagna cooling in the walk in cooler with a rate of 0F/min. Observed lasagna, chicken base sauce (boiled and cooled), chili, and green beans above 41F. PIC stated that items were cooling from the day before. EHS determined TCS foods failed to cool due to improper cooling methods. Ensure to facilitate cooling with proper cooling methods. CDI PIC placed lasagna in the walk in freezer to rapid cool and voluntarily discarded containers of chicken sauce, lasagna, and green beans.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken breasts above 41F. CDI PIC voluntarily discarded chicken breasts.

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 containers of lasagna cooling on a speed rack in the walk in cooler. Observed large portions of lasagna, green beans, chili and a covered plastic container of chicken sauce that failed to cool properly. Ensure to follow proper cooling methods. CDI EHS discussed proper cooling methods and PIC voluntarily discarded containers of lasagna, chicken sauce, chili, and green beans.

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 dented can stored with other non-dented cans in the dry storage shelf. Ensure to discard dented cans or place in a designated area. CDI PIC voluntarily discarded dented can.

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. Observed one baseboard tile missing by the delivery hallway to the dry storage area. Ensure to repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using a handsink to wash a thermometer. Handsinks can be used for nothing other than handwashing. CDI- Employee educated on only using handsink for handwashing.

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 one pan of chicken that was cooked and cooled yesterday with no date mark. Ensure all TCS foods are properly date marked. CDI- Yesterday's date placed on chicken.

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 can of diced tomatoes had been transferred to a container with a tight fitting lid and placed in the walk in cooler. Keep TCS food uncovered during the cooling process. CDI- Lid removed from tomatoes.

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

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed beef at 119F and broccoli at 116F on the hot line. Maintain TCS foods in hot holding at 135F or above. CDI (corrected during inspection). The manager placed items on time as a public health control procedures for the duration of the lunch meeting and will discard after luncheon.

4-501.11 Good Repair and Proper Adjustment-Equipment - C COMMENT: Repair the broken ice machine door (internal) as it is cracked. Maintain equipment in good repair.

5-501.17 Toilet Room Receptacle, Covered - C COMMENT: Observed no covered trash can in women's restroom. Provide a covered receptacle in the women's restroom. Manager informed.

6-501.12 Cleaning, Frequency and Restrictions - C 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C COMMENT: Clean the floors underneath the baking equipment and underneath the garbage disposal at the dish washing area. Repair any light bulbs that are out in the hoods and repair the flaking paint at the walls in the can wash/mop sink room. Maintain physical facilities clean and in good repair.

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 Obsered heavy cream with a date of 02/08 (14th day of shelf life) in the walk in unit. CDI: Heavy cream discarded. REPEAT.

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 making desserts. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket reading 0 ppm QAC. CDI: Dumped and refilled with fresh sanitizer from 3 compartment sink.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed two stacks of single service cups displayed in coffee area with lip contact surface exposed to potential contamination from air.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one knife stored as clean with minor food debris on blade. CDI: Knife sent for warewashing at dish machine.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility par cooking chicken breast filets with no approved procedures in place. CDI: EHS provided non-continuous cooking application for PIC to fill out on site. Chicken filets are being properly stored on an isolated speed rack at 41F and are to be fully cooked tonight for a dinner. EHS allowed facility to use chicken due to proper cold holding and cooling methods.

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 two pans of chicken and a tray of salads from Wednesday (10/18) with no date labels to indicate when product was cooked/prepared. PIC stated that items were from Wednesday and were due to be discarded. CDI: All unlabelled products discarded.

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 two large plastic bins of lettuce stacked on top of one another in walk in unit for cooling. Top bin effectively blocked air flow to lower bin, which was prepared first. CDI: Bins repositioned to allow air flow around product in both containers. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two squeeze bottles (oil and vinegar) and a spice shaker with no labels to indicate contents. CDI: Labelled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC and another employee engaged in food prep with a watch and wristband on their arms.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use salad bowls stored with food contact surface facing up beneath a prep table next to sanitizer for facility. CDI: Single service bowls relocated to shelf above prep table and inverted.

1 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 - Repeat - Observed eggs and chicken salads tightly covered. CDI- Uncovered. Ensure that items are at 45F or below prior to covering food. Recommend reaching 41F or below.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - 0pts - Observed handle of scoop stored in the flour. CDI - Moved

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 eggs tightly covered. CDI- Uncovered.

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

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 - Milk opened yesterday not dated. Ensure that when opened milk is dated. CDI - Dated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed the inside of microwave in need of detail cleaning.

6-502.12 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. - repeat - Minor cleaning needed in dry storage room around flour area.

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 big salad bowls of temperatures were 47-51F. Must vent or uncover to allow cool air to circulate properly. CDI- vented all items. All items are 45F at end of inspection.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. CLean floor under cooking equipment.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee coffe stored on prep table. CDI-discarded

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed container of swiss cheesemthat was molded on bottom. CDI-discarded

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean inside ceiling of big ice machine.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair hole in wall above cove base across from prep table.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean inside ice machine(pink). Clean table top kichen aid mixer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean outer sides of food containers. Sticker and sticker residue evident.

General Comment 4-501.114 Maintain sanitizer at correct concentrations. -P One bottle of sanitizer testing at 0ppm quat. CDI - Bottle dumped; all others tested 200-300ppm quat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Whole pork tenderloin in hot box holding at 127F on out side; center temped at 137F. CDI - Reheated.

General Comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on counter. CDI - Relocated to dirty cloth hamper.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF. Part B of this rule requirements the PIC to keep people unnecessary to the food service operation out of the kitchen except for brief tours or visits if steps are taken to protect food, clean equipment, single service, etc. Observed people that don't work into eh kitchen coming and going freely. Also ensure volunteers are fully informed of the employee health policy requirements.

2-401.11 Eating shall not be allowed in the kitchen. Observed an individual preparing and eating personal food on a table that is also used for the commercial operation of the kitchen. CDI.

6-301.14 Post a handwash sign at each handsink. Observed a couple of hand sinks without signs. CDI - signs given.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed cooked potatoes from a previous day which were not date marked. Also observed a pasta salad where the pasta salad was cooked yesterday and was for a future date was not dated. CDI - both were dated.

3-501.15 Cooling Methods - PF. Use proper cooling methods when cooling foods such as shallow loosely covered pans or ice baths. Observed sliced ham at 52F in the walk-in that had been double wrapped in plastic. CDI- vented to allow rapid cooling.