A TASTE OF HOPE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham, Bologna, bags of shredded cheese, feta cheese, and sour cream in upright cooler were 46-48F. TCS foods in cold holding shall measure 41F or less. PIC discarded all food that wasn’t prepared today. VR - Verification required within 3 days that cooler is repaired. 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 .

3-501.15 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 Container of green beans measured 60F in upright cooler. PIC it was prepared from a can an a hour ago. Container of green beans was tightly wrapped with plastic wrap. Leave cooling TCS foods loosely covered or uncovered. CDI - Plastic wrap removed from container. 0 pts. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Ham and bologna in upright cooler were prepared on11-20 and 11-18. TCS RTE foods must be used or discarded within 7 days of preparation. CDI - PIC discarded lunch meats. 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 .

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 dishes stored directly on the floor. CDI. PIC removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items commingled with customer items during inspection. CDI. PIC changed the storage.

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 milk in the RI without date. CDI. PIC date marked ****Improvement from last time 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 .

6-501.12 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 vents and ceiling. Needs to be cleaned. Repeat

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 cheese with expired date on it. CDI. PIC voluntarily discarded. 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 .

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 dishes stored directly on the floor. CDI. PIC removed.

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 cleaning needed on storage areas for clean dishes.

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 vents and ceiling. Needs to be cleaned.

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 PIC wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedure and PIC 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 .

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 roast beef sandwiches, sliced tomatoes and cheese prepared today not cooling within cooling parameters. Refer to temperature chart. -CDI- PIC removed plastic wrap from items to facilitate rapid cooling. **REPEAT** -1.5- 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 taco beef, chicken salad and breakfast egg burrito wraps with no date. Observed heavy whipping cream dated 1/20. Per PIC, taco beef was prepared Sunday, chicken salad and breakfast burritos were prepared yesterday. -CDI- PIC properly date marked items and voluntarily discarded of heavy whipping cream. -0- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. Per PIC, it was sanitizer. -CDI- PIC properly labeled items. -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 sandwiches, sliced cheese and tomatoes cooling in RIC wrapped tightly in plastic wrap. Observed tomatoes and cheese stacked on top of each other. Observed items stored over roast beef sandwiches. -CDI- EHS educated PIC on cooling methods and PIC removed plastic wrap and laid items flat to facilitate rapid cooling. **REPEAT** -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed bleach cleaner stored on handwashing sink. -CDI- PIC removed. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at men’s and women’s bathrooms. Per PIC, walls had just been repainted and signs had not been replaced. -CDI- PIC provided copies of handwash signs. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer concentration reading at 0 ppm at dish machine. Per PIC, a work order has been placed. **3DAY VERIFICATION REQUIRED** **PIC WILL USE 3-COMPARTMENT SINK UNTIL DISH MACHINE HAS BEEN FIXED. -1.5- 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

3-501.14(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 roast beef sandwiches prepared today with no change in temperature. Refer to temperature chart. -CDI- PIC moved items to freezer to rapidly cool. -0- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 sandwiches cooling in RIC in individual sealed ziploc bags and tightly packed together in a container filled to the top. -CDI- PIC moved items to freezer to facilitate rapid cooling. -0- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 sugar, salt and pepper and oil without any labels. -CDI- PIC labeled items. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpster. -0-

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 procedure for responding to a vomit and diarrheal event. CDI. Provided PIC with one. For more information please visit: http://meck.co/FoodSafety

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed no soap at dish machine during inspection. CDI. PIC provided one. Also observed no sanitizer flowing to the dish machine during inspection due to limited amount. CDI. PIC replaced the solution.

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 vents and ceiling. Needs to be cleaned. Repeat.

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 no sanitizer in dish machine. CDI. PIC replaced the solution. Solution needs to be checked frequently. Repeat ***PIC indicated that the machine has not been used.

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 a lot of dust on floors. Needs to be cleaned.

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 sanitizer in dish machine at 10ppm. CDI. PIC replaced the solution. Solution needs to be checked frequently.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed boxes of food stored above cooked chicken. CDI. PIC removed.

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 chicken in two work ins without date marks. CDI. PIC date marked.

7-201.11 Store toxic materials to avoid contamination. -P. Observed a container of sanitizer stored directly on prep table. CDI. PIC removed.

4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF. Observed dish machine unable to dispense sanitizer. Will be back within 10days to check on the unit

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed green peppers stored over RTE bread rolls. CDI-PIC changed storage order.

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 bagged rice at 57F in the stand up cooler, rice was in a large quantity. PIC said they cooked it at 11am, bagged around 12-1pm. CDI-PIC spread rice out on a sheet pan, uncovered.

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

Repeat: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw meats stored above ready to eat (cooked) foods inside reach-in freezer and 2-door reach-in freezer. CDI: storage order was corrected. Advised operator to organize freezers to achieve proper storage order in the future.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed gallon milk at 50F and butter packets at 53F inside 2-door reach-in cooler. Observed inside air thermometer reading about 50F. CDI: food was discarded. Service order will be placed. VR by 6/25/20

Repeat: 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 a hummus dated for 6-4-20 that had expired past 7 days inside reach-in cooler. Full points not deducted to improvement on date marking. CDI: hummus discarded.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bags of dry goods and a squeeze bottle of oil not labeled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered cup of coffee on the prep counter. CDI-The drink was removed. *Drinks are acceptable as long as they are kept covered and away from facility food and equipment.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed two containers of food product stored on top of each other not properly covered. Have covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans with food buildup stored on the clean equipment rack. CDI-The equipment was brought back to the dish machine for rewashing. •

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 no thaw dates on several food items in the reach in coolers. CDI-The manager will be using them today and tomorrow so dates will have to be written. The manager put thaw dates on the items.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 0ppm of QUAT sanitizer in the red sanitizer bucket. CDI-The bucket was remade with the correct concentration of QUAT sanitizer.

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 inside of the reach in freezer. Have cleaned. REPEAT.

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 4 containers of product with no date marking on them. The items were made yesterday. CDI-They were properly back dated.

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 a scoop with the handle being stored directly in the sugar. CDI-The scoop was removed form the container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the outsides of the sauce containers that are stored on the dry storage rack. Have cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed pink employee jacket hanging on the shelf that is storing clean equipment. CDI-The jacket was removed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several dry foods in unlabeled containers.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed ice being served on line without cover. CDI by covering ice with plastic wrap.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. obsevred wiping cloths being stored in sani bucket with < 100ppm QAC sanitizer.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. observed wash solution at 3 comp sink to be soiled.

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 open package of turkey in upright cooler and corn in upright cooler without date mark. CDI by discard of corn and date marked turkey.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled container of sugar.

3-306.11 Food Display-Preventing Contamination by Consumers - P observed ice stored on serving line uncovered. CDI by covering with plastic wrap.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep table.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed bag of raw thawed bacon stored above bag of cheese in stand up freezer. CDI- Bacon stored below cheese by final cook temperature.

4-501.11 Maintain equipment in good repair. Observed fridge unit with condensation leaking inside unit. Need to have leak repaired. GENERAL COMMENT: PIC of kitchen as applied for non continuous cooking approval. Will follow up on application.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - Observed PIC touch lettuce with bare hands. CDI - lettuce was discarded.

General comment 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed single service aluminum pans stored on top of the dish machine. CDI - PIC moved the containers.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed 3 packages of dry good items not properly protected. CDI items wrapped.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken particially cooked. CDI non-continuous cooking documentation emailed to PIC.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed utensils stored clean with food debris stuck to surfaces; CDI utensils pulled and placed into dirty dish pit.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep equipment clean; Observed puddled water inside stand up cooler in need of cleaning.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed numerous utensils and strainers stored clean with food debris stuck to surfaces. CDI all items in question pulled and placed into dirty dish pit.

(general comment) 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Keep equipment clean; Observed tape stuck to side of drain board of dish machine creating a surface that cannot be cleaned.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitizie food contact surfaces; Observed numerous utensils stored clean with food debris stuck to surfaces. CDI utensils pulled and placed into dirty dish pit.

(general comment)6-501.111 Controlling Pests - PF; Keep facility free of pest; Observed fruit flies in kitchen area.

4-601.11 (A) Properly wash, rinse, and sanitize food contact surfaces; observed numerous utensils stored clean with food debris stuck to surfaces; CDI utensils pilled an dplaced into dirty dish pit.

Properly wash, rinse and sanitize food contact surfaces; Observed numerous utensils stored clean with food debris stuck to surfaces; utensils pulled and placed into dirty dish pit.