SAMS CLUB #6540 BAKERY/CAFE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bus tub of cheese in pizza cooler top measured 50F. TCS foods in cold holding shall measure 41F or less. CDI - Cheese was used to make pizza within 15 minutes. Ensure staff put TCS foods in unit properly so they stay below 41F. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed wearing a watch. Food employees must not wear jewelry on their hands or wrists. REPEAT

4-501.11 Maintain equipment in good repair. Door to pizza cooler does not close properly. Repair door. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips in establishment. Also, establishment uses chlorine based sanitizer to clean ice cream machine and does not have chlorine test strips. VR - Verification required within 10 days that establishment has quat test strips and chlorine test strips.

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. Clean interiors of pizza coolers and pizza racks. REPEAT

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed speed rack stored in front of handsink at BOH. -CDI- PIC relocated items. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink at BOH. -CDI- EHS provided signage. -1- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink at BOH. -CDI- PIC replenished paper towel supply.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests at pizza area. -0-

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

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 sausage scoop handle touching food. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with bus tubs stored as clean. Bus tubs are used for mixing salads and other ingredients. -0-

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 heavy dust buildup on hoods above pizza oven area. Increased and more thorough cleaning frequency recommended. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on prep tables at FOH pizza area and BOH food prep area. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, pre made pizzas and mozzarella above 41F please see temp chart. CDI. Some items were voluntarily discarded, some items were put in WIC in dairy. EHS will return in 3 days to check WIC. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in cafe area

4-501.11 Maintain equipment in good repair. Observed WIC ambient air at 42/43F EHS checked blowers. Blowing between 41/42. PIC states service tech is coming out for WIC. REPEAT. All items were moved out of WIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in freezer. Food was on the floor prior to moving food items out. Floor of the cooler was wet. CDI- Removed.

4-501.11 Maintain equipment in good repair. Observed walk in freezer holding running hot. Freezer broke down when during inspection. Walk in freezer was at 30F when EHS first checked. All food was removed and placed in different freezer. Get fixed. Observed slushy machine rack rusted.

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 pizza rack in need of cleaning.

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 floor in walk in freezer in need of repair. 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 wall in need of cleaning at handwashing sink.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy. CDI- EHS reviewed policy with PIC and left copy of health policy at facility. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in the prep top holding above 41F. CDI- Cheese placed in the walk in freezer to cool. Pts not escalated due to improvements. Unit was functional. 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 .

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 floor damage in the walk in freezer. Concrete is exposed. Get fixed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink. CDI- Paper towels were provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observe trash can blocking hand sink. CDI - Trash can was moved from in front of handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in prep unit above 41 F. CDI - Food was voluntarily discarded. Prep unit was placed out of service. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer stored on shelf over prep coolers and single service cups. CDI - Chemicals were moved.

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 ice build up on floor of WIF. Needs cleaning potential hazard for slipping. REPEAT.

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 pizzas held on TPHC were not time marked. CDI - PIC had pizzas marked with the appropriate times.

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 ice build up on floor of WIF. Needs cleaning potential hazard for slipping.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and keys on prep table. CDI - Phone and keys were removed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility did not have vomit and diarrhea cleaning procedures. CDI - EHS informed PIC of the new requirement and provided PIC with state created procedures.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by trash can. CDI - Trash can was moved to allow access to handsink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers on utensil shelf. CDI - Containers were moved to be cleaned again.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handsink. CDI- Paper towels placed at the handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled pans stored as clean under the prep table. CDI- Pans taken back to be cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brillow pad in the back handwashing sink. CDI- Item removed from the sink.

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 pepperoni and sausage cooling at a rate of 0 per hour. Items were placed in reach in unit this morning. CDI-Items placed in the freezer and cooled to 41F. Observed right prep unit holding at 45F ambient air temp. PIC will call to get issue fixed.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in the reach in units. CDI- PIC placed thermometer in unit.

4-501.11 Maintain equipment in good repair. Observed heavy ice build up in walk in freezer. Door cannot properly shut because of the ice. -REPEAT Observed prep top unit near the soda dispensers not functioning. No food was in the unit. Fix all units. Observed right prep top unit not functioning ambient temp was 45F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of soda machine in need of cleaning. Observed doors of reach in units in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels not accessible at handsink. CDI-PIC added paper towels.

4-501.11 Maintain equipment in good repair. Observed shelf above the pizza sauce broken and exposing insulation. Observed ice build-up in the walk-in freezer.

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 wash hands for just a few seconds. Reviewed proper washing procedure with employee, employee re-washed hands properly for more than 15 seconds.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in main pizza prep cooler. CDI- Thermometer provided.

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. Observed employees storing ladle for TCS melted butter in cup of water at room temp. CDI- Cup removed, ladle placed in dish area.

4-501.11 Maintain equipment in good repair. Appears walk in cooler fan pipe has condensation that is leaking onto floor of walk in. Needs repair.

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 half wall by main prep cooler with separating FRP and laminate needing repair.

4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket.

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 sauce in the prep top at 70F. Employee stated they just opened the bag then placed it in the unit. The boxes state that they do not need to be refrigerated until after they are opened. CDI - explained to open the bags and cool them down either in the walk in cooler, freezer or an ice bath. The sauce was moved to the walk in cooler to cool (see temperature chart).

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a box of cup lids stored on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and the floor of the freezer.

Repeat violation 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handsink by the 3 comp sink. CDI - paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 2 packages of hot dogs and a package of cooked onions and peppers out on the counter above 45F. CDI - PIC volintarily discarded the food,

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed one sink not working. Maintenance has been contacted.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handsink. CDI - paper towels provided.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler and freezer. Replace gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and prep unit gaskets.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food worker wearing a watch while food handling. CDI- Employee removed the watch.

4-501.11 Maintain equipment in good repair. Observed doorway to walk in freezer separating from frame, leaving wall board exposed, needs repair.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food worker wearing a watch while food handling. CDI- Employee removed the watch.

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. Better cleaning of floor needed in walk in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bucket stored in handsink next to 3 comp sink, blocking handsink for use. CDI- Bucket removed.

14 4-501.114 Maintain sanitizer available for use at all times of operation and at correct concentrations. -P No sanitizer made and available for use at time of inspection. CDI- Sanitizer made to proper strength.

3-305.11 Protect food from sources of contamination. Observed yogurt thawing in 3 compartment sink with dirty dishes in adjacent compartment of sink. Recommend using prep sink for all food prep, but if 3 comp sink is used for food prep be sure sink is cleaned and sanitized and free of dirty dishes, chemicals etc. CDI- Yogurt moved to prep sink, 3 comp sink cleaned and sanitized for dish washing.

4-501.114 Maintain sanitizer available for use at all times of operation and at correct concentrations. -P No sanitizer made and available for use at time of inspection. CDI- Sanitizer made to proper strength.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer available in small reach in cooler.

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. Observed scoop used for frozen fruit to be stored in room temperature water. Scoop moved to clean dry container.

2-301.14 Have employees wash hands as required by NC food code. Observed employee with gloves clean up pizza from floor, then go into walk in cooler to handle other pans of pizza without washing hands and changing gloves. CDI- Employee corrected, washed hands and changed gloves.

Sanitize all food contact surfaces as required. Observed no sanitizer available at start of inspection. CDI- PIC made sanitizer to proper strength.

Ham and swiss pretzel wraps are being date marked for 10 days per corporate policy. State will have to receive a product assessment to grant more than a 7 day shelf life which is food code standard.

Maintain equipment in good repair. Observed a leak inside walk in cooler leaving water accumulation on floor. Needs repair ASAP.