SAMS CLUB #8219

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. Observed in use spice, salt not labeled. Label items.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by prep sink. Cdi. Pic removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employees unable to answer questions about food borne illnesses and symptoms. CDI. Education was provided. PIC also provided information in the office files. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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

6-301.14 Post a handwash sign at each handsink. Observed no hand signs at hand sinks. CDI. PIC was provided another.

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. Observed in use spice, salt not labeled. Label items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around trash cans.

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 of dishes.

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 single use boxes and cups stored directly on the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cup and ice stored in RI cooler by customer items.

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 spray bottle containing quat sanitizer which measured 0ppm concentration level. CDI: PIC refilled spray bottle with fresh sanitizer from 3 compartment dispenser. Sanitizer measured 400ppm. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside surface of ice shoot of self serve soda fountain. Clean as needed.

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 build up on tool used to grasp hot pizza trays. Tool was being stored as clean on clean storage rack. CDI: PIC returned item to be W/R/S in 3 compartment sink. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a rolling cart blocking hand sink behind pizza make line. CDI: PIC moved cart to allow access to hand sink.

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 a bag of shredded cheese and a package of hot dogs being held above 41F in prep reach in cooler. Ambient air temperature of cooler measured 48F. CDI: PIC moved all items in prep reach in cooler to walk in cooler to rapidly cool. REPEAT.

4-501.11 Maintain equipment in good repair. Observed torn gasket on door of prep reach in cooler. Replace gasket. REPEAT.

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 build up on gaskets and on inside surface of prep reach in cooler door. Clean as needed.

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 sanitizer from sanitizer dispenser at 3 compartment sink with 0 ppm output. CDI: PIC replaced empty bag of sanitizer which measured 400 ppm output.

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 pizza sauce being held in prep flip top at 62F. Box for sauce states refrigerate after opening from package. CDI: Employee moved sauce to WIF to rapidly cool.

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 scoop being stored in container of sausage in prep flip top cooler in which handle of scoop was resting in sausage. CDI: Employee removed scoop from container. REPEAT

4-501.11 Maintain equipment in good repair. Observed torn gasket on door of prep reach in cooler. Replace gasket.

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 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 . Observed employee wash hands for approx. 5 seconds and begin to don gloves to return to handle food. CDI: Employee re-washed hands for over 20 seconds.

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 tongs being stored with handle touching pizza. CDI: Employee removed tongs.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed supreme pizza hot holding in window below 135F. CDI: PIC voluntarily discarded item. EHS will conduct a long term compliance visit. For more information, please visit: http://meck.co/FoodSafety 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 .

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. Observed in use spice shakers not labeled. Label items.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink being stored on top of food for the facility in walk in freezer. CDI: PIC voluntarily discarded item.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee wash their hands for less than 10 seconds and put on clean single service gloves to serve pizza. CDI: Employee rewashed hands.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 hot dogs in hot window below 135F. CDI: PIC voluntarily discarded hot dogs.

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed food employee rinse pizza cutter after sanitizing and before use.

4-501.11 Maintain equipment in good repair. Observed blocks of ice freezing onto boxes of items in the freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dogs observed hot holding below 135F (see chart). CDI. Discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pepperoni in top of flip top cooler and bottom of RIC observed above 41F. CDI. Discarded by PIC. Repeat violation.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee observed wearing watch.

2-301.14 When to Wash - P - Observed employee pick up soiled equipment on floor then proceed to handle clean equipment without washing their hands. CDI by instruction. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee wetting cloth at handwashing sink and cloth stored on handwashing sink. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed cheese cold held at 49 degrees F and pizza packaged on site and overstacked at end case above 41 degrees F. See temperature observations. Foods voluntarily discarded by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed couple fly in dining space and food prep area.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed ice cream machine out of order but scheduled for repair according to PIC.

2-301.14 When to Wash - P - Observed employee touch mask without washing their hands after adjusting face mask before proceeding to handle clean single-service articles. CDI by instruction.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and food ingredient in shaker container not labeled by common name of food.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed food employee washing hands at prep sink. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed salad cold held at 51 degrees F and yogurt cold held at 45 degrees F in display case. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. CDI, foods voluntarily discarded by PIC. CDI, foods voluntarily discarded. Ensure no TCS foods stored in display case until unit calibrated to effectively hold TCS foods at 41 degrees F and below.

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 time for discard not identified per TPHC procedures on-site. CDI.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf - Observed surface whitener not used according to manufacturer's labeled use and used by staff on cutting board. CDI, operator sanitized cutting boards.

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 wearing wrist band.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black soil residues accumulting behind ice chute of ice machines at soda dispensers.

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. Scoop stored with handle down in shredded cheese. CDI - Scoop reinserted with handle up.

4-501.11 Maintain equipment in good repair. Replace split door gaskets on walk in cooler and walk in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Food pans stored as clean with food residue present. CDI - Soiled pans sent to dish area for processing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans wet stacked. CDI - Separated to allow air drying.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the shelves in the front reach in cooler in need of cleaning. Have cleaned.

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 areas on floor where there is standing water and some buildup. Have cleaned.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Was unable to determine if employee receive an employee health policy in their training forms. CDI-A copy of the employee health policy was provided with the inspection through email. Have all employees handling food read through and sign. Kepp onsite.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sheet pans stored ontop of the hand washing sink. CDI-The pans were removed from the sink. Do not block hand washing sinks.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed labeled spray bottles with the wrong product in the bottle. CDI-The bottles were emptied. Ensure the employees are using the proper bottles for the proper chemicals.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly in the kitchen. Increase pest management.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the floors in the walk in freezer. Have cleaned.

4-501.11 Maintain equipment in good repair. Observed damaged gasket to the walk in freezer door. An order has already been placed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the racks in the walk in cooler and on the fan covers in the walk in cooler. Have cleaned.

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 buildup on the floors around table posts. Have cleaned.

Observed <150ppm sanitizer being dispensed at the 3 comp. sink today. Temp. batch made today for them to use while doing dishes until ecolab can come in to fix. Bottle of sanitizer filled at other dispensing station so they could have that for use. VR by 6/23 4-501.114 Maintain sanitizer at correct concentrations. -P

Observed the walk in cooler holding TCS foods at >45F today- products discarded. Facility has volunteerily closed until this and the walk in freezer can be corrected. Facility has agreed not to reopen until the walk in cooler is maintaining food at 45F or less and the freezer is freezing food. Call EHS when corrected. VR by 6/23. Freezer foods were still at <45F and were moved to a working freezer to save them. Salads that were made out of walk in cooler stored foods and were out of temperature were discarded by staff as well. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed insufficient refrigeration and freezer space today. Repair. VR by 6/23. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on tea nozzle today- washed rinsed and sanitized to correct.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee handling food with a wrist watch on today.

' l 3-304.12 In-Use Utensils, Between-Use Storage - C Pizza equalizer and slicer were found on prep table. Discussion with manager concerning requirements for storing in use utensils. Additional units of these utensils will be bought so they can be replaced as needed.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Walkin freezer needs flashing at threshold of door. Walkin refrigerator has broken baseboard tiles. Replace or repair where needed. |

4-501.11 Maintain equipment in good repair. Frame and threshold for door to walkin freezer is broken and door will not close. The frame and threshold is unable to be cleaned and is sharp. Repair ASAP.

4-204-112 Temperature Measuring Devices-Functionality - Provide ambient thermometers for each refrigeration unit. Some units missing thermometers. Gave instruction.

4-602.13 Nonfood Contact Surfaces - Maintain handsinsks thoroughly clean. Observed slight build up in front corners of handsinks. Sinks were otherwise clean. Gave instruction.

6-201.11 Floors, Walls and Ceilings-Cleanability - Repair needed at threshold and frame of walkin. Floor drain at 3-comp needs thorough cleaning. Gave instruction.

4-204-112 Temperature Measuring Devices-Functionality - Provide easy to read, properly calibrated thermometers in all refrigeration units. Gave instruction.

3-304.14 Wiping Cloths, Use Limitation - Store wiping cloths in approved manner. Observed wet wiping cloth on drain board. Gave instruction.

4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all equipment in good repair. Observed condensation leak in low reachin below ice cream machine. Gave instruction to repair.