MCGUIRE OFFICE COMPLEX

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite due to PIC working on certification. Provided proof of process. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sheet pans stored on speed rack stored unclean to touch. Sheet pans with heavy grease deposits. CDI- PIC removed items to be soaked before being w/r/s. 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 .

4-601.11(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 dish racks unclean, top of can opener unclean, gaskets on 2-door reach-in freezer unclean.

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 two separate areas in kitchen with ceiling vents having black buildup and heavy dust accumulation on ceiling tiles over prep areas. Increase cleaning frequency. *REPEAT*

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 sliced ham and sliced turkey fail to change in temp after more than 30 minutes. CDI- See item #33. For more information, please visit: www.meckncgov/foodsafety 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 .

3-501.15 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 tightly wrapped packages of sliced ham and sliced turkey cooling below the rate of .12F/min in standing RIC. PIC stated that items had been removed from unit while a delivery was stored. CDI- PIC removed items to rapidly cool in standing 2D RIF. 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 .

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 two separate areas in kitchen with fans having black buildup and heavy dust accumulation on ceiling tiles over prep areas. Increase cleaning frequency.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed the facility has an older version of the Employee Health Policy. CDI - Provided the PIC with the newer version via email.

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 procedures for these types of events. CDI - Provided the PIC with Clean up template via email

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items inside of reach in unit #2 above 41F. *See temperature chart above* Ambient air of unit was 50F and throughout checking temperatures temperature spiked to 60F. Door on right side of unit is not latching when closed. Items in back and towards back of unit were at the right temperature, items in front were out of temp. PIC stated maintenance will repair door. Also suggested that temperature inside of unit be turned down because PIC also stated that reach in is used consistently throughout shifts. CDI- Items were voluntarily discarded. -Compliance visit will be made within 10 days to ensure unit door is fixed and all foods on the interior are holding at the proper temperature-

General Comment. 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 chili labeled 01/28/20. CDI- Item was voluntarily discarded.

Verification Required. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed chocolate chip cookies at cash register with no label. PIC stated cookies come in frozen and then are baked. PIC stated that breakfast sandwiches are also placed beside soda machine for customer grab and go. Educated PIC that labels must be on sandwiches also.

General Comment. 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 food being stored on floor inside of kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs and chili out of temperature. Refer to temperature chart. CDI - voluntarily discarded. Advised to store hot foods at 135F or above.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service cups stored right next to the soda dispenser where the articles are exposed to splash. Advised to leave plastic sleeve on the stack. CDI - removed the cups away from splash zone. Pulled up the plastic sleeve. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few products out of temperature. Refer to temperature chart. Other products in both hot holding wells and hot holding box are in proper temperatures. CDI - adivsed to keep lid on the sausage and/or use TIME control for the product (emailed TPHC procedures to facility); advised to store hot dogs and burgers in the bottom of the hot box becuase bottom of hot box is at proper temperature.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed in-use tongs stored on linen. CDI - placed tongs on single-use wax paper.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single-use cups next to tea machine stored in splash zone; observed tea splashed on cup lips and advised to leave plastic wrapping around cups to prevent splash and/or bare hand contact to cup lips.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed that food employee unaware of cleaning soda/tea nozzles every day. CDI - informed to clean nozzles every day.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tiny packets of butter out of temperature. CDI - educated that this packet of butter needs to be under refrigeration; voluntarily discarded.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed multiple products not date marked such as cut watermelon, potato salad, broccoli. Educated that TCS ready to eat product must be labeled if held in establishment for over 24 hrs. Allowed to date mark products.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce cooling in flip top. Observed large quantitiy of lettuce cooling in refrigerator with lid tightly sealed over product. CDI - educated that cold prep units are not meant for cooling product down; place product into refrigerator to cool quickly then place into prep unit. Educated that bulk containers of food can be left uncovered to cool quickly; a product tightly sealed will not allow heat transfer.

3-602.11(A) Food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(PF). Observed brownies and cake available for consumer self service with no labels. CDI - educated that these products must have a lable with common name of product, ingredients, and food allergens; for today, moved product behind counter to not allow consumer self service and PIC will create labels for the future.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed boiled eggs cooling with plastic wrap covering the product. CDI - removed plastic wrap to allow heat transfer (refer to temperature chart)

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed that the air drying rack is rusty.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory missing on paper menu at serving line. CDI-menu removed.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can not separated from cans in use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on non food contact surfaces of meat slicer.

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 repair issues on equipment such as chipping countertops.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat foods such as cooked deli ham. CDI-eggs moved to bottom shelf.

Sanitizer shall be at correct strength. (4-501.114) Observed chlorine sanitizer in bucket to be at 0ppm. CDI-remade to correct concentration.

Consumer advisory is needed for undercooked eggs on menu. (3-603.11) Observed incorrect consumer advisory on menu. Items served undercooked need asterisk to a footnote with disclosure and reminder. Ex: "Eggs may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness."

Food packaged by facility shall be labeled according to law. (3-602.11) Observed muffins and cake packaged by facility for customer grab and go without any labels. VR for allergen info.