OAK GROVE METHODIST CHURCH

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hotdogs and slaw in reach in cooler above 41F. CDI: Hotdogs voluntarily discarded. Slaw was made at 9:30am and was relocated to another cooler on premises and then served before a second temperature could be taken. Facility serves hotdogs from 11-1:30 only on Thursdays. PIC stated he will contact technician to repair cooler. VERIFICATION REQUIRED on or before 6/14 to confirm refrigerator is fixed. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility only has one reach in refrigerator. The refrigerator is maintaining at 55-60F air temp. CDI: Facility will not operate until the cooler has been repaired.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cloths stored over hot dogs in hot holding unit. -CDI- EHS educated PIC on proper food contact surfaces and items were removed. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed gasket on reach in cooler door split and damaged. Replace gasket.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed EHP that did not include restrictions and exclusions and no signed attestation of EHP. -CDI- EHS provided copy and all staff signed during visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 3-comp sink at 0ppm. -CDI- PIC corrected to 100ppm. **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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible food debris. -CDI- EHS educated PIC on cleaning thermometer before and after use and PIC cleaned thermometer. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed food employee sanitizing in chlorine sanitizer for less than 7 seconds. -CDI- EHS educated food employee on proper sanitizing contact times and PIC placed items back in sanitizer for the appropriate amount of time. 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 .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf- Observed no time stamp on items being held on time. -CDI- PIC properly labeled items. -0-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no thin probe thermometer available for use. **10 DAY VERIFICATION REQUIRED** -0.5-

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pest below sink. -CDI- PIC removed. -0-

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cloths stored over hot dogs in hot holding unit. -CDI- EHS educated PIC on proper food contact surfaces and items were removed. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in 0 ppm chlorine sanitizer. -CDI- PIC corrected to 100ppm. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean dishes. -CDI- EHS educated food employee on allowing dishes to air dry. -0-

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 food employee manually warewashing dishes with a temperature of 92F. -CDI- PIC corrected temperature to 92F. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chlorine sanitizer solution at 0ppm in 3-comp sink. CDI- PIC refreshed solution to 100ppm. 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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed secondary back door open with visible light coming through all sides. No active food preparation was going on only cleaning. The four garbage bins are located on the patio near back door. EHS suggested keeping main door closed or applying rubber gaskets around secondary door.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee cloth drying sanitized equipment and utensils. EHS educated PIC on only air drying equipment and utensils.

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 manufactures labels and glue residue on stored clean two clear food containers. CDI - PIC voluntarily discarded two containers.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty today.

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 coleslaw with no date marking of when it was prepared. CDI - PIC stated it was made the day before and proceeded to date mark coleslaw container. 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 cooked chili in RIC with incorrect date marking of when it was prepared date marking on container 4/26/24. CDI- PIC voluntarily discarded item.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three food employee without a head covering. .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths stored on top of prep table.

4-501.11 Maintain equipment in good repair. Observed ice machine with rusted screws hold stainless plate together inside ice machine. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed a long wooden paddle used for barbeque with deep score and scratch marks along with discoloration at the tip. CDI- voluntarily discard paddle.

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 manufactures label and glue residue on stored clean containers.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin observed in female restroom.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty today. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two dead roaches on floor in back room where freezers are located. CDI: PIC swept and removed insects.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee without a head covering. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty today. PIC stated that no one on her team is certified. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed Cole slaw not cooled to 41F before putting on TPHC. CDI PIC put Cole slaw in freezer to quickly cool down to 41F. Cole slaw was just made. EHS educated PIC on TPHC procedures.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees without a head covering. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with bracelet on her arm.

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM at the facility when business is operating. PIC stated to take a course and will obtain the certificate. PIC asked and information given to PIC how to go about getting a certificate of food protection manager. -1 pts-

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 0.00 ppm of sanitizer solution at the 3 compartments sink. PIC was using bleach free solution. The test strip couldn't read the concentration. CDI- PIC now use the solution that has bleach and make a new solution into a correct concentration for sanitizing dishes. -1.5 pts-

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 hotdogs temperature below 135F requirement for hot holding. CDI- PIC reheat and reassembled the hotdogs. -1.5 pts-

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no thaw date on chilli in the stand up fridge. PIC stated item was made and froze, and thawed out for today event, any left over will be discarded at the end of the day. CDI -EHS explained procedure and PIC added a thaw date. -1.5 pts-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site. REPEAT.

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 vomit kit/plan/procedure on site during inspection. This is the first inspection since the enactment, CDI-EHS sent document over and will hand deliver it next week

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw eggs over banana pudding. CDI-EHS moved to the bottom shelf and explained to PIC.

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 hotdogs in the bun at 107F in a steamer. PIC explained they only keep them for 11-1:30pm and they don't keep they past this time (no leftovers observed). CDI-PIC sold hotdogs before they needed to be reheated and EHS explained they need to keep them hot in the water instead of putting them in the bun which is decreasing the temp. *Sidenote-EHS would normally suggest TPHC but this procedure will probably not work at facility due to the amount of staff that switch.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no thaw date on 2 items in the stand up fridge. CDI-EHS explained procedure and they added a thaw date.

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 paint peeling in the back room.

2-102.12 (A) Certified Food Protection Manager. Observed no CFPM on site. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over RTE items in the stand up. CDI-PIC moved eggs to the bottom shelf.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food-Observed PIC about to use a heavily dented can of sauerkraut. EHS found 5 other heavily dented cans in the dry goods area. CDI-EHS intervened and explained the dangers of adulterated food (botulism) and how they need to be aware especially since they feed a HSP. They voluntarily discarded all cans.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only dial thermometer on site, they had a digital but the battery was dead. VR REQUIRED 10/17/2021.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1 case of ketchup stored on the floor in the dry goods area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups/lids/to go containers all stored on the floor in the dry goods area.

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 the paint peeling in the dry goods area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one onsite with food safety manager certification. Provided information to Mr. Lonnie about certification. repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Container of slaw in reach in cooler at 43F. PIC advised that slaw was refilled at service area and just placed back in the cooler. CDI- container vented to allow for adequate air flow. All other foods maintained as required. repeat (0pts)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two ladies working in the preparation area serving foods and washing utensils, but not wearing hair restraint. Provide hair restraints.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. PIC advised that they use chlorine, but advised that they did not have the test strips for testing chlorine sanitizer. Verification by 12/22/19 to check for replacement of chlorine test strips. Also provided visual aid as to what test strips and how to use the chlorine test strips to check the sanitizer.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw that had just been made and placed on in-effective ice bath on service line at 60 degrees. Need to chill foods to 45 or below before cold holding and be sure ice baths have enough ice to surround the food. CDI- Allowed workers to use TPHC for slaw today as slaw had just been made 1 hour ago and would be disposed of before 4 hrs. PIC said they will cold hold it from now on.

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. Ceilings in hall, men's restroom, and storage areas are peeling in some places and need repainting.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed PIC using a dial thermometer that was approx 7 degrees out of calibration. CDI- PIC used properly calibrated digital thermometer instead.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" croc pot in use to cook beans. Need to use commercial approved equipment.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips that only register up to 10 ppm designed for pool chlorine. Need proper test strips that measure 50-200 ppm, CDI- Gave PIC some proper test strips until they can get proper test strips.

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. Ceilings in hall and storage areas are peeling in some places and need repainting.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a couple hot dogs hot holding on steam table btw 117-133 for less than an hour. CDI- PIC reheated hot dogs above 135 for proper hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw on service line at 49 degrees with no temperature control, not in an ice bath. CDI- Cole slaw switched out and put on a proper ice bath.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

3-306.13 (A) Consumer Self-Service Operations - P. Observed customers self-serving ice from juicy juice container. CDI ice dispensed in cups going forward. Ice removed from juicy juice container.

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 hot dogs not date marked. CDI hot dogs date marked.

3-501.13 Use approved thawing methods. Observed two packages of hot dogs thawing at room temperature.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed pickle jars drying on absorbent cloth.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no adequate test strips provided.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

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 several rings and watches.

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 hotdogs and chili that had been opened and frozen last week and then thawed for use today. Keep the open/freeze date on these products, along with the thaw date. Discussed with operator today to correct- products will be used today which is day 2.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on the ceiling fan today.

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 45F. -P Observed veggie soup that had been cooling >6 hours today and had still not reached 45F or less. Discarded by PIC to correct today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved hotdogs stored at <135F today. Timed to correct. TILT sheet given today- fill out and keep onsite for EHS.

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 soup that had cooled in deep portions, tightly covered, and in a small cooler. Use half portions and keep the lids off to cool this product quickly.Soup discarded today.

Observed soup today for sale that was prepared at residential home and this is not an approved source- sent home with worker today and facility stopped selling this product to patrons today during inspeciton to correct.3-201.11

Observed build up on tea nozzles today and inside of the ice machine. Tea nozzles washed, rinsed, and santiized during inspection to correct- put them through this process daily. Ice machine broken down to wash and sanitize later after lunch service.4-601.11

Observed hotdogs holding at <135F today- reheated during inspection to correct. Hold hot TCS foods at 135F or more.3-501.16

Observed a cutting board in-use today that is not NSF- use only approved equipment(NSF or commercial). Other approved cutting boards that are onsite will be used in the mean time.4-205.10

Provide a 1" airgap on the ice machine drain- none today. VR in 10 days-2/13/2014.5-202.13

. 2-401.11 Eating, Drinking, or Using TobaccoObserved employee drinks stored on the prep table today. Store employee drinks below/seperate from all food, food contact surfaces, clean linen, and single-use articles. Drinks discarded today.

3-501.19 Time as a Public Health ControlObserved no TILT/TPHC paperwork onsite today for 2 different slaws. TILT form given today- keep this paperwork onsite for future inspecitons.

4-502.11 (B) Good Repair and CalibrationKeep thermometers calibrated within 2F. Observed one of the two thermometers onsite today reading <30F in ice water- corrected during inspection.

2-303.11 Prohibition-JewelryFood service workers are limited to a single wedding band on their hands/wrists- no other rings, bracelets, or watches allowed. Observed watches on employees today. Overview of the new rules are onsite today.