CARRIER CORPORATION CAFETERIA

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed produce and packaged ready to eat foods in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order 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 TCS foods on salad bar with temperatures between 47F and 57F. Establishment uses ice baths to cold hold TCS foods but ice baths were not sufficient. PIC stated that lunch service is from 11AM until 1:30PM and items on salad bar are not saved or cooled for future use. PIC has been advised to use TPHC for TCS foods on salad bar. Establishment already has TPHC procedures for all items on breakfast/lunch hot bar and for items like lettuce and tomato. CDI - Salad bar was placed on TPHC. Written TPHC procedures were created during inspection and given to PIC to print and place in TPHC binder kept in office. -1.5 points- 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw turkey thawing at ambient room temperature in prep sink. CDI - Turkey was returned to walk in cooler to continue thawing under refrigeration. -0.5 points-

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 unlabeled shaker and storage containers of spices on prep line. -0 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build up on inner surfaces of ice machine. Recommend higher frequency and more thorough cleaning. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen whole turkey stored on floor of walk in freezer. -1 point-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stored as clean with deep gouges. Resurface or replace cutting boards that are no longer smooth or easily cleanable. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed scrambled eggs, potatoes, and cooked sausage hot holding at temperatures between 121F and 131F at hot bar. PIC stated that breakfast is served from 7AM until 9:30AM then all remaining items are discarded. No items are cooled or reheated for next day service. CDI - All items were discarded at end of breakfast service. TPHC procedures were discussed with PIC and a TPHC procedure was created during inspection for PIC to use if desired. PIC has been advised that all food being held using temperature control in hot holding must be 135F or above. -1.5 points- 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 .

3-501.18 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) Observed container of black bean salad with an open date of 6/10 in walk in cooler. CDI - Item was discarded. -0 points- 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 .

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 shaker containers and squeeze bottles without labels. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting unwashed green bell pepper at prep station. Green bell pepper still had produce sticker attached. PIC has been advised to wash all fruits and vegetables prior to preparation. -0 points-

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 heavy cream, spinach, lettuce, and salad mix without a date. PIC stated heavy cream and spinach were originally opened on 3/10, the spinach and salad mix had been open since 3/7. CDI- PIC marked correct dates on items. 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 .

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 corn beef cooling at a rate of .09F/min. CDI- PIC removed plastic wrap lid and discussed effective cooling methods with EHS. 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 .

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 food debris accumulation on top of conventional oven, food residue accumulation on sauce bottle lids, and food debris in gasket of prep unit 2.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Vomitting clean up plan posted but does not indicate location of clean up kit. CDI - location of kit written on clean up plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Temp food worker used gloves to place frozen raw burger on grill, then proceeded to touch utensils, buns, etc without changing gloves and washing hands. CDI - Employee changed gloves and washed hands after being instructed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up on interior surfaces of ice machine. CDI - Instructed PIC to have ice machine cleaned. No increase in point deduction as sanitizer levels were with acceptable range today.

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 Covered pan of chili cooling in prep cooler. CDI - PIC uncovered chili and relocated to walk in freezer. 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. Squeeze bottles of water and oil at cook line without labels. Keep these labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A few plastic food pans wet stacked on the clean drain board in the dish area. Separate these to allow complete air drying prior to stacking for storage.

4-501.11 Maintain equipment in good repair. Sandwich cooler at back prep line holding at 45F air temp. Have unit serviced; do not store TCS foods in this unit until maintaining air temp at 38f or below. Single pan of chili stored in unit relocated due to cooling methods violation (item 33); all other food in unit is non-TCS

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 crumbs and food debris from reach in cooler door gaskets throughout. Clean carbon build up on bottoms of sheet pans stacked in utensil storage area.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine accumulating some pink residue. Clean and maintain. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer below 200ppm of quat. CDI - PIC remade the sanitizer and it is now at 300 ppm of quat. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies in the dry food storage room. Contact your pest control to seek out the source and eliminate to prevent pest harboring.

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 squeeze bottles without labels.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utilities stored in bins with food debris

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 shelving where clean dishes are stored.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Package of cooked beef and bag of cut lettuce lacked date marks. Date marks added.

4-601.11 (C) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean grease from exterior of stove and oven.

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 ham and turkey with expired date labels. PIC stated product placed into container 06.16.23 and labels not changed. CDI: Education provided and PIC relabeled product with correct dates. **Failure to properly date label can result in food being discarded at next inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few metal insert pans stored as clean soiled with greasy residue. Ensure regular changing of soap and sanitizer solution during W/R/S cycle. CDI: Sent to be re-W/R/S.

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 no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer concentration at three compartment sink-50ppm. EHS tested both in sink basin and at dispenser outlet. Facility is to make solution by hand until repaired. EHS will return within 10 days to verify correct sanitizer solution. VERIFICATION REQUIRED.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs prepared 09/09/21 reheated to between 118F-155F pulled from oven then placed on sub rolls. CDI: Education provided and food employee placed meatball subs back into oven to finish reheating.

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 salad and tuna cooling at a rate too slow to meet cooling parameters. See temp chart and violation #31 for more details. CDI: PIC placed products on TPHC for today's lunch. In future, facility will cool inside walk-in cooler.

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 sealed plastic containers stacked 2-3 deep inside reach-in cooler. Observed tuna salad cooling in sealed plastic containers stacked 2 deep inside reach-in cooler. CDI: Education provided and products placed on TPHC for today's lunch. In future, facility will cool inside walk-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with dried food debris behind that blade. PIC said they only use it once or twice a week. CDI-PIC washed/rinsed/sanitized it whle EHS was on site. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine tray with black/pink build-up behind it. Ice chute needs to be cleaned. PIC said they used to have a serivce clean it but they are currently doing it themselves.

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 2 boiled eggs in a cup with no DM. PIC said they opened the pack yesterday and they are done serving for the day. CDI-PIC DM

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead insects on the inside of a drawer that is not in use. CDI-PIC cleaned while EHS was on site. PIC did not sign due to Covid protocols.

4-501.11 Maintain equipment in good repair. Observed gasket hanging loose in the bread stand up cooler. 2 broken drawers by the front.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on the inside of the ice machine, on the lid and the ice scoop holder. REPEAT.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed uncooked wings sitting next to fryer. PIC explained they cook them to 145F and then throughly cook them to 165F in the fryer. Wings had been there for an hour without a cooling process. EHS explained wings need to be throughly cooked to 165F the first time unless wings are used immediately. CDI-PIC will cook wings fully the first time from now on.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed undercooked wings at 62F, and PIC said they set them next to the fryer to be used during service. They first broil them, until they reach 145F then fully cook them after in the fryer. EHS suggested fully cooking the first time, then cooling half the batch in the WIC, and using a small portion for service. PIC did nto sign due to covid protocols.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a thin probe, digitial thermometer on site but no batteries. VR REQUIRED 12/19/2020.

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 floor sticky in the WIF and WIC, and chicken juice on the floor in the WIC. 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 a few broken tiles near the ice machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed greasy pans, stored clean on the drying rack. Observed greasy knife stored clean on the magnetic hanger. CDI-All items took back to be washed/rinsed/santized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up on the inside top.

4-501.11 Maintain equipment in good repair. Observed 3-comp sink leaking water at the hot water faucet. Metal drawer is broken and prevents one from opening it and the drawer below. Ice is building up on the pipe in the Walk in freezer. Maintenance has been notified and they are currently working on issues. PIC did not sign due to Covid protocols.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed peppers over RTE items. CDI- PIC moved peppers over raw foods. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs at 43F. Prep unit holding at ambient air of 50F. CDI- PIC moved all TCS foods to walkin cooler. Verified prep unit had 40F during inspection.

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 foods such as coleslaw, lettuce, and cheese made from Friday with no date marks. CDI- PIC explained he throws these items away Monday mornings. PCI voluntarily discarded food.

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 turkey, lettuce, cheese and ham that was prepared this morning heavily covered with saran wrap. Items were above 41F. CDI- PIC uncovered items to allow for proper air flow.

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 bucket of sanitzer with food debris. CDI- PIC discarded sanitizer.

4-501.11 Maintain equipment in good repair. Observed stand up refrigerator dramatically increase in temperature when opened. This will cause future cold holding issues. Needs to be repaired. REPEAT VIOLATION. Broken shelf by the serving line. Walk-in cooler door has damage.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility had no chlorine test strips. PIC explained they normally use Quat sanitizer. PIC used bleached for temporary cleaning. CDI- EHS provided PIC with a few test strips until they get quat sanitzer.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed crate of raw unwashed ears of corn stored above open box of RTE bread. CDI- Unwashed produce stored on bottom shelf below RTE bread.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid eggs in omlet station prep cooler reach in at 54 degrees. Also observed shell eggs in this cooler as cooler as air temp reading 49. PIC turned down cooler and gave cooler 30 min. to recover and observed no colder than 47. Have cooler serviced as needed. Liquid eggs and shell eggs that had been in cooler less than 4 hrs were moved to walk in cooler to chill to 41 or below. Will follow up that cooler is cold holding foods at 41 or below.

4-501.11 Maintain equipment in good repair. Prep cooler at omlet station holding at 47, needs repair. 4-502.11(A) Maintain utensils in good repair. Observed a pot with metal damage, needing replacing, CDI- PIC disposed of it.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed deli meats (ham and turkey) cut approx 3 hrs earlier at 49 degrees in fridge unit. Observed some ice build up on fridge unit fan. Appears fridge is taking abnormally long to chill foods. CDI- PIC removed TCS foods from fridge to walk in cooler and will have fridge serviced as needed. Will follow up that fridge is working properly.

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. Floors under kitchen equipment need better cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers in hot hold below 35F. See temperature chart for temperature observations. CDI burgers placed on time procedure. EHS recommending burgers and hot items with added cold items be placed on TPHC. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, cheese, corn and hummus in cold holding above 45F. See temperature chart for temperature observations. CDI items placed on time procedure. EHS is recommending items in ice bath be placed on TPHC. VERIFICATION REQUIRED.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of water and sauces not labeled as required.

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 lettuce not date marked. CDI lettuce labeled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed plates, to-go boxes and napkins stored on floor in dry storage area.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lip pieces not covered/protected.

4-501.11 Maintain equipment in good repair. Observed coating on food contact surface of grill missing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces around grill collecting food debris.

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 cracked tile around floor drain.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice holding below 135F. See temperature chart for temperature observations. CDI PIC reheated rice to 208F.

4-501.11 Maintain equipment in good repair. Observed reach-in cooler leaking.

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

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 hole in FRP.

7-201.11 Store toxic materials to avoid contamination. -P Observed bucket of sanitizer stored on prep table beside food items. CDI sanitizer bucket placed below work surface.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter and cream cheese held at >45F today- chilled down to <40 in the freezer during inspection to correct.

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 spring mix that was opened yesterday in need of date marking- back dated today.

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 dead gnat in the ice scoop bucket today- both the bucket and scoop sent to the 3 comp. sink to be W,R, and S.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed a small amount of growth inside of the ice machine today. Recommend repairing ice machine flap so that it can be disassembled for easier cleaning by staff. Properly washed and sanitized by PIC today to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melon stored at >45F today. Discarded to correct. Spoke with PIC about the need for metal pans for this product and the need to temp. the top of this product to ensure all portions of melons are holding cold enough. TILT/TPHC form emailed and given as an alternate option for holding fruit.

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 most foods in facility being used within 24 hours of making them. Noodles with sausage was made friday for service today and had no date mark on it. PIC back dated today to correct.

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. Clean floor drain under cabinets- growth found today.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed an employee drink stored without a lid over single serve packets. Moved today to correct.

4-501.114 Maintain sanitizer at correct concentrations. -PObserved <150ppm quat. in buckets today. Refilled to correct. Maintain at 200-400ppm. Recommend rinsing out rags with quat. before placing into buckets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods on ice holding at >45F today. Discarded by PIC to correct. TILT form given as an option on these products.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mold in the cabinets under the drink machines and standing water. remove both.

Clean the floor under equipment(fryers especially)- build up present today.6-501.12

Observed small lights on the hot line that were not coated or shielded today. Ceiling lights do not appear to be coated or protected either.Provide protective shielding.6-202.11Spoke with PIC about undercooking eggs(menu says they offer them this way). PIC states that he does not offer them this way, only over hard or scrambled. PIC asked to change menu to represent the consumer's true options.

4-602.13 Nonfood Contact SurfacesClean underside of ice machine lid and inside of the drink station cabinets(mold present today).