COSTCO #359 CAFE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey sandwiches held hot in display under 135F (see temp chart). Items are on timers and discarded frequently but standards are to be held above 140F according to SOP. CDI - sandwiches were voluntarily discarded. (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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 pans stored as clean with food debris present on surfaces. CDI - Pans were moved to 3 compartment sink to be w/r/s properly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked wet. CDI - Pans were separated and some were moved to the 3 compartment sink to be cleaned again.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of paper towels stored directly on the floor. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of prep reach in doors at the pizza and chicken bake station. Recommend to replace. REPEAT VIOLATION -0.5-

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 with no vomit and diarrhea cleanup written procedure. CDI: procedures were printed and posted during inspection. -0.5-

4-501.11 Maintain equipment in good repair. Observed torn gasket of prep reach in door at pizza station. -0-

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF Observed employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and an updated employee reporting agreement has been emailed to PIC. -0-

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 has not written cleanup procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda machine nozzles with black buildup. PIC stated nozzles are taken down every night. EHS recommend to scrub the inside of the nozzles. -1.5-

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P OBSERVED shredded mozzarella cheese and pepperoni stored in containers in the flip top and packaged shredded mozzarella cheese being stored in the lowboy under the flip top not reaching 41. All items were placed in this unit at approximately 9:15am from the walk in cooler. PIC instructed employees to hold the mozz. cheese and pep in the flip top for four hours placing the food on TPHC. Unit is suspected to not be functioning properly. PIC has ordered a new unit. The unit has arrived in Charlotte and will be delivered for installation soon. REPEAT. VR by 3/25/2021.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Milk based latte cold holding in dispenser at >41 degrees F. VR/CDI Latte mix was voluntarily discarded. A VR is set to come check latte dispenser to ensure it has been serviced. REPEAT - 3 points. ** General Comment: No signature due to Covid 19. Inspection was conducted with Doyle.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sour kraut was cold holding on prep surface without refrigeration at 54 degrees F. Explained in detail that sour kraut is required to be properly refrigerated or hot held. CDI- Facility placed sour krauts in freezer for a cool step as a corrective action. -1.5 points.

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 chicken Caesar salads cooling improperly inside walk-in cooler stacked and covered. Observed turkey sandwiches cooling in walk-in on sheet rack covered tightly in plastic wrap. Suggested when cooling on racks to spread out more and store on rack every other shelf to provide more space for proper cooling. Recommended that the facility utilize the freezer to jump start cooling. Will speak to management about implementing a risk control plan for proper cooling methods. REPEAT - 1 point.

Repeat: 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 chicken ceasar salads cooling improperly inside walk-in cooler stacked and covered. Observed turkey sandwiches cooling in walk-in on sheet rack covered tightly in plastic wrap. Suggested when cooling on racks to spread out more and store on rack every other shelf to provide more space for proper cooling. Risk Control plan must be submitted within 10 days. VR by 3/15/19

General Comment: 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Suggested another thermometer inside back of walk-in. Observed thermometer missing from front undercounter cooler where salads are kept.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed round dough containers wet stacked on dish shelf.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Handsink observed blocked by rolling cart upon entry. CDI: cart was relocated.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Quat sanitizer in spray bottle was recorded at strong concentration above 400ppm. CDI: sanitizer was diluted to proper concentration.

Repeat: 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. Chicken Ceasar salads observed cooling improperly in walk-in cooler stacked and with lids on. CDI: lids removed and salads were separated inside walk-in cooler. Temperature dropping by the end of inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. 1.5 pts. Observed quat sanitizer at 3-comp sink recorded at 50ppm. CDI: changed out and corrected to 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed greasy residue on dough containers. CDI: removed and stored at dish sink to be recleaned.

Repeat: 1 pt. 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 no proper written procedures for pizzas being held on TPHC. CDI: paperwork e-mailed again; reviewed on site.

Repeat: 0.5 pts. 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 Chicken Caesar salads cooling in walk-in while stacked and covered. CDI: lids removed and salads were spread out in one layer to properly cool. salads rechecked at 42-44F.

Repeat: 0.5 pts. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dough containers stacked wet on back shelf.

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 no procedures available for hot food and prepped pizzas being held on TPHC. CDI: procedure sheet e-mailed during inspection to PIC (Mark P) on duty. Reviewed on site. Observed times for pizza not being properly recorded and changed. Observed no updated dates on log time board for pizzas. CDI: proper time placed on board for pizza that was fresh.

General Comment: 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 Chicken Caesar salads and pre-made sandwiches cooling stacked and cooling inside walk-in cooler with lids on. CDI: discussed with PIC with proper cooling methods; salads spread out and lids removed to rapid cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on shelf.

General Comment: 4-501.11 Maintain equipment in good repair. Observed torn gaskets at front reach-in cooler.

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 damaged at can wash.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies around can wash area. Observed fly in sanitizer water, drained during inspeciton.

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 can wash basin damaged, repeat.

4-501.11 Maintain equipment in good repair. Observed two broken gaskets on the reach in refrigeration units.

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. Can wash observed with damage to the basin.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed salads prepared at 8:30am at 54-56F. CDI salads discarded. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pizza sauce held at room temperature for up to 8 hours. Facility must provide documentation stating pizza is a non-TCS food. VERIFICATION REQUIRED.

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 salads cooling in covered plastic containers. Salads were out of time/temperature window and therefore discarded. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed split gasket on under pizza holding cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris inside gaskets throughout cafe.

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 pizza held using time as Public Health Control Procedure without proper labels. CDI pizza was labeled.

4-501.11 Maintain equipment in good repair. Observed split gaskets on cooler under pizza holding unit.

3-501.15 Cooling Methods - PF. Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours for a total cool time of 6 hours. Observed salads cooling in refrigeration unit tightly covered. Salads should be uncovered during cooling process. CDI by instruction.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. Observed dry good container unlabeled.

4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be kept clean. Observed shelves collecting food debris in walk-in cooler.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF Observed no ambient air thermometer in the low boy two door cooler under the pizza/ sandwich hot hold unit. A thermometer was put into the cooler during the inspection.