GRAHAM BROTHERS DAIRY BAR

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de gallo and coleslaw above 41F while said to be cold holding PIC stated that the items had been in the unit since around 8:30am - 9am this morning. Staff did not know how long the items were out of temperature. -CDI- PIC voluntarily discarded the necessary food items. (1.5 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a sanitizer bucket at less than 100ppm. According to the directions of use on the bottle of sanitizer the solution is affective between 150-400ppm. -CDI- Sanitizer was replaced with properly concentrated solution. (0 pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs below 135F while said to be hot holding. Employees stated that they had been placed in hot holding less than 2 hours prior to inspection. -CDI- Hot dogs were reheated in the microwave. (1.5 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 .

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 an opened container of hot dogs that was dated marked for 8 days. -CDI- PIC voluntarily discarded the hot dogs. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially made pulled pork that had been reheating for over 2 hours and was only able to reach 131F during the time of the inspection. PIC stated that pulled pork had been reheating since 9:30am. -CDI- PIC voluntarily discarded the pulled pork. (1.5 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a QUAT sanitizer bucket with the solution less than 100ppm. -CDI- PIC replaced the old sanitizer with new solution at 200ppm. REPEAT*** (0.5 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no back flow prevention device on the mop sink faucet while a hose and nozzle were attached under continuous pressure. Water was turned off and pressure was released. Black flow prevention device is needed. VERIFICATION REQUIRED*** (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer solution in the service line wiping cloth bucket to be testing at 0ppm. CDI - PIC changed solution and retested at 200ppm.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers stored over RTE lettuce in WIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed ice cream machine not functioning. Repair or replace. -0-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. PIC stated that utensils are only sanitized throughout the day using sanitizer buckets. CDI - EHS reminded PIC to wash/rinse/sanitize utensils at least every 4 hours. Utensils in use during inspection did not exceed 4 hours. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chili in steam well below 135 F. See temp chart. CDI - PIC voluntarily discarded chili. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths held on side of sanitizer buckets, outside of sanitizer. CDI - PIC placed cloths back in sanitizer.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee washing dishes in water at 94 F in 3-comp sink. CDI - employee refilled compartment with water above 110 F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Lemon slicer had dry lemon debris on it. CDI - Cleaned, 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had build up. CDI - Cleaned.

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Sugar water not labeled. CDI - Labeled.

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 bbq pork hot holding at 121F. CDI: bbq pork was reheated to 173F and placed back into the hot holding unit. -1.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and emailed a copy of the updated reporting agreement to email on file. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at the hand sink by the front line. CDI: soap was provided -1-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of solo cups and lids stored on the floor. -0.5-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs stored above milk in walk-in cooler. CDI- PIC placed eggs in proper place where no contamination could occur.

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 containers of tossed salad cooling in walk-in cooler, covered without vents. PIC stated that they recently received containers that were not vented. CDI- PIC made the proper adjustments and partially opened containers to allow for cooling.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scrubby pad in hand sink in dish washing room. Hand sink to be used only for hand washing. CDI by removing and disposing of scrubby pad.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. GC - one thermometer missing in front area sandwich cooler. CDI by placing thermometer inside unit.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed bottle waters and other items stored on drink pallets that were crushed to the floor. Get dunnage racks to keep items at least 6 inches above floors and/or rolling squares that move to allow for ease of cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minimal wet-nesting. Allow all utensils to completed air dry prior to stacking.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups placed out for service not in plastic sleeve or dispenser. Keep protected from dust, handling, sneezes, etc. by leaving in plastic sleeve to cover all mouth contact surfaces.

4-302.14 Sanitizing Solutions, Testing Devices - PF There was not any test strips (QUAT) present at time of inspection. CDI- PIC retrieved test strips from another cafeteria before the end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of chicken breast that were 45 F. CDI- Container was placed in walk-in cooler and allowed to chill. REPEAT. Half points taken.

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 one food employee wash hands and cut off faucet using bare hands. CDI- Education was performed by PIC. Employee rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of grilled chicken breast on prep cooler that was above 41 F. CDI- Container of chicken breast were discarded.

4-302.14 Sanitizing Solutions, Testing Devices - PF Test strips on hand are not giving an accurate reading of sanitizer. VR- facility has up to ten days to provide new test strips.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean in dish area with visible debris build up. CDI by removal for recleaning.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of cinnamon sugar with no label.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cup of water and thermometer in handsink. CDI by removal of items from handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items measuring above 45F. CDI by discard of all items except the chicken breast which was moved to walk in to rapidly cool.

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 and chicken breasts with no date marking. CDI by properly dating.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sauce with no labels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed grilled chicken breast stored inside prep cooler for cold holding measuring 51F; product was not cooling and was in prep cooler for 1hour, ambient temp of unit was 42F with all other TCS products at or below required temp. CDI breast taken to walk-in cooler to cool down rapidly.

NO POINTS DEDUCTED 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (sheet pans inside walk-in cooler used to stored food containers).

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 container of sliced deli turkey that was date marked for the 9/25' 2 days past the 7 day allowance for TCS food holding. CDI turkey discarded by management.

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 grilled chicken cooling inside walk-in cooler sealed between two sheet pans measuring 55F; CDI top pan removed to allow air flow across product so proper temperature drop can be achieved.

NO POINTS DEDUCTED 2-402.11(A) Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff handling food in need of beard guard.

3-302.12 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed white powder (sugar) stored in large un-marked container.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting boards in need of resurfacing / replacing.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer in 3-comp sink too strong for FCS - above 400ppm (test strip turned blue color). CDI - by diluting to 200ppm. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf No label on spray bottle stored on front counter. CDI - by labeling.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee drinks stored on counter one on cutting board of flip top cooler on front line. CDI - drinks relocated to cart outside of kitchen.

General Comment - 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed inside ice machine chute with slight build-up. CDI - cleaned 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 2 zip lock bags of chicken breast inside flip top cooler and walk-in without pull thaw dates. Date provided was 4/9. According to PIC, chicken was taken out of freezer yesterday. CDI - correct date written on products.

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 garden salads cooling inside display cooler. CDI - salads removed from cooler and placed in walk-in cooler to properly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed grilled chicken breasts in flip top cooler at 49-50F; various other items including bbq, chicken salad, sliced tomato, slaw, etc inside flip from 44F-47F. CDI - thermostat inside cooler was turned down; chicken breast moved to walk-in cooler and temperature reached 44F. Continue to monitor cooler temps. Facility maintenance was notified.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer at 3-comp sink and sanitizer bucket out front well above 400ppm (test strip turned blue)- toxic level for FCS. CDI - by diluting to proper cocentration - 300ppm.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Vegetable slicer with debris in between slots. CDI: PIC moved slicer to dish area and cleaned during inspection. 4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in all buckets and in sink basin below 200 ppm quat. Sanitizer coming out of dispenser below 200 ppm quat. PIC had two different types of test strips. One read 200ppm quat, one read below 100 ppm quat. Inspector test strips read below 200ppm quat. CDI: PIC phoned ecolab to come recalibrate regulator. Establishment has switched to bleach sanitizer temporarily. 4-602.11 (E) Clean the equipment and utensils as required to avoid contamination. Ice chutes on soda machine and self serve ice machine with pink build up.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P One temperature for cooling missing in the month of September temperature logs. All other logs complete.

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 One tub of BBQ slaw under sandwich make cooler dated to expire 10/1/15. CDI: PIC discarded. All other TCS food properly dated and labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One unlabelled bucket of sanitizer. CDI: Employee labelled.

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 Cole slaw made and immediately portioned into individual cups. Individual portions closed and placed in front display case. See temperature chart. Cole slaw made temperature control point today, however, proper cooling methods were not performed. CDI: PIC educated, next batch cooled in walk in with no lid, then portioned.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris buildup on the inner components of 2 tea nozzles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods above 45F in a flip top cooler (see chart). CDI- covering was placed over flip top cooler to allow foods to cool back down. Ambient air temperature of the reach in cooler is 45F. Instructed PIC to take food temperatures during closing procedures and if the foods are still above 45F to place them into the walk in cooler overnight for adequate cold holding. PIC informed me she contacted maintenance to look at the cooler and ensure it is working properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed one gasket on a reach in freezer with soil accumulation on it.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one quat sanitizer spray bottle at 0ppm concentration and the less than 100ppm of quat sanitizer in the 3 compartment sink. CDI- sink and bottle were emptied and refilled to the proper concentration.

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 diced tomatoes dated 1/20 in a reach in cooler and deli ham dated 1/17 in the walk in cooler. CDI- both items were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in a flip top cooler above 45F (see chart). CDI by placing foods in the walk in cooler for rapid cooling.

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 salad dated 9/25 when the chicken was cooked on 9/24, chili not dated that was opened on 9/22, and diced tomato prepared on 9/24 not dated. CDI by adding proper datemarks. 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 American cheese dated 9/17 in the flip top cooler. CDI by discarding.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Foods shall be stored based on their final cook temperatures. Observed partially cooked chicken being stored above fully cooked, ready to eat chicken in walk in cooler. CDI by rearranging storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed pink growth inside of the ice machine. CDI by recleaning.

3-401.14 Non-continuous cooking of raw animal foods. Raw animal foods that are cooked using a non-continuous method shall be: subject to a heating method that is not longer than 60 minutes in duration, properly cooled within 6 hours of initial heating, cooked again to at least 165F for 15 seconds, and have prior written approval from the regulatory authority and written procedures on site. Observed facility partially cooks chicken breast to add 'grill marks' to the meat. CDI by having facility discontinue this practice until documentation is provided explaining the procedures. VR within 10 days.

4-202.11 Food-Contact Surfaces-Cleanability - PF. Food contact surfaces shall be smooth and free of cracks, chips, breaks, and similar imperfections. Observed 3 plastic containers with cracks in them. CDI by discarding.

2-401.11 Eating, Drinking, or Using TobaccoEmployees shall drink from a closed beverage container if it is handled to prevent contamination of equipment or food. Observed 1 employee beverage located on counter surface near food. CDI, operator relocated employee beverage.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed bbq slaw that was dated with a date of preparation of 8/10 which exceeded 7 days. Observed container of cut watermelon not date marked in walkk-in refrigerator that operator stated was an employees but was not otherwise identified as such. CDI, operator discarded bbq slaw and watermelon.

. 7.202.11 Restriction-Presence and UseOnly toxic substances or chemicals that are required for the maintenance of food service establishment shall be held in establishment. Observed a container of "Goo Gone" stored over handsink in kitchen. CDI, operator removed toxic substances.7-201.11 Separation-StorageDo not store chemicals or toxic substances over equipment. Observed "Goo Gone" stored over handwash sink in kitchen. CDI, operator removed chemical.

3-304.14 Wiping Cloths, Use LimitationStore wet wiping clothes in sanitizer in between uses. Observed 2 wet wiping clothes stored on counter surfaces behind front counter. Observed a wet wiping cloth stored on 3 compartment sink.

4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces of equipment shall be free from accumulation of soil. Observed 1 stack of plastic container lids stored as clean but soiled with food debris.