CANTEEN OFFICE WAREHOUSE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flip top with an ambient temp of 48F while lower prep unit had ambient of 39. TCS foods maintained at top of unit were removed to rapidly cool in freezer. *REPEAT*. PIC to uncover one end of unit to allow for additional air flow, stated unit would be getting replaced in near future. 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 .

4-601.11(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 gaskets on prep unit and standing 2-door fridge needing cleaning.

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 floors along edges of wall and under equipment needing cleaning. Walls with food residue needing cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. PIC stated previous certification expired but provided proof of process of acquisition. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of lasagna temping below 135F in hot box. CDI- PIC reheated to 180F due to being within parameters. EHS and PIC discussed ensuring water in bottom pan is present to better facilitate heating throughout unit. *REPEAT* 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced American cheese temping above 41F in flip top. PIC stated unit is only used to store cheeses. Ambient temp of unit read 45F. CDI- PIC removed items to rapidly cool and will be placing a work order for unit. Unit will not be used until replacement or repair. *REPEAT* points not escalated due to overall cold holding improvement based on last visit. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). SEE COMMENT BELOW. 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 . 3-501.18 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 separate portioned containers of boiled eggs and cut cantaloupe Being maintained without a date. PIC stated items were prepped on 5/4. CDI- PIC had dates written down. Items are normally purchased well before 7-day parameter, per the PIC. Observed container of slaw originally opened 4/21. CDI- PIC voluntarily discarded item. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 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. Observed establishment offering salads, sandwiches, eggs, and cut fruit bowls packaged onsite. During inspection EHS discussed ensuring packaging has correct labeling that indicates the following above. CDI- PIC corrected labeling during inspection and plans to disseminate information to rest of team and trainees.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs in at bathroom handsinks. CDI- EHS provided handouts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed BBQ chicken temping below 135F in hot box. CDI- PIC removed item to be reheated due to being within parameters. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced American cheese temping above 41F in flip top, in wrapped plastic container on top of metal pan. PIC unsure of time length item had been in unit. CDI- PIC voluntarily discarded item. Observed ham & turkey salad, turkey and cheese sandwich, and boiled eggs packaged in house temping above 41F in grab & go unit. PIC stated that items had been placed in unit after prep. CDI- PIC removed items to rapidly cool due to being within parameters. Ensure TCS foods are cooled to 41F or below prior to storing them in units meant to hold temp. 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. Observed TCS foods being placed in units without first being properly cooled down. TCS food was stored in tightly closed packaging with visible condensation forming on lids. CDI- See item #22, EHS discussed effective cooling methods with PIC. 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 .

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 reflect the addition of Non-typhoidal salmonella. CDI - Provided PIC with the Foodborne illness poster and sent NC Summary of changes 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 - Sent NC DHHS summary of changes and written plan via email, print out and discuss with you staff.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage on the prep table. CDI - relocated.

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 made in house tuna salad with out date marking. Observed opened and sliced deli meat not datemarked. Discussion with the PIC and determined that these food were prepped yesterday. CDI - Allowed to date mark foods. ** Does not apply to the following FOODS prepared and PACKAGED by a FOOD PROCESSING PLANT inspected by a REGULATORY AUTHORITY: Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 Current good manufacturing practice in manufacturing, packing, or holding human food.**

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in bucket bleached out the test strip. CDI - Food handler diluted the sanitizer. Ensure that the concentration is between 50-100 ppm of chlorine but utilizing your test strips.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed washed apples in the grab n go not protected. Rewash the apples and protect with a barrier to prevent contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the non-food contact portion of the slicer with some debris and some rust.

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 grilled chicken and deli meats (through discussion with PIC these products are cooked/sliced and then placed in the freezer) date marked exceeded the 7 days but still within the 7 days of needing to be used - 3/15 to 3/21. Explained that prep/placed in freezer counts as day 1, then thaw is day 2, which leaves 5 days for the ready to eat product. CDI - PIC relabeled the chicken and deli meats with 3/19.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dressings in the reach in cooler unlabeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in freezer in back storage room accumulating debris on the bottom interior.

6-501.16 Drying Mops - C Observed mops not properly hung to dry.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork sausage stored over raw shelled eggs in the reach in prep cooler. CDI- PIC relocated the pork sausage.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed clean slicer with food residue under the blade. CDI- PIC rewashed and sanitized slicer.

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 deli meats, grilled chicken, cut tomatoes, cook beef tenderlion with a date marking more than 7 days. CDI- PIC relabled all the foods with a 7 day date marking.

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 missing ceiling panels over prep tables in the back storage/prep room.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees changing gloves after touching raw food, but there were no handwashs done. CDI- Employees instructed to wash hands. 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 food employee use clean bare hands to turn off faucet. Educated employee to not recontaminate hands after washing by touching faucet with their bare hands. CDI- A new handwash was done.

5-204.11 Handwashing Sinks-Location and Placement - PF Facility has removed handsink in front kitchen area. PIC stated handsink was removed because it started to leak and then eventually broke. The next handsink is in the back area in front of 3 comp sink. There is a door that is between front kitchen area and back, it was opened during inspection. Facility has been issued an intent to suspend and must place handsink back in kitchen before 30 days. Permit conditions were also violated. (• Plans and specifications must be submitted for review and approval before any equipment is added or removed and /or remodeling of any part of the FOOD ESTABLISHMENT premises.)

General Comment. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs at steam table at 125F. CDI- Hotdogs were reheated.

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 sauce bottles of oil, water and margarine not labeled.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed 8 day date marking criteria on ham turkey and lettuce. Date label: 10.16.23.CDI - educated that first day of date marking is day 1. Proper label should read: 10.1618 - 10.22.18. Changed label.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up inside microwave. Observed build up inside refrigerator unit. Advised to keep equipment clean.

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 damage to walls throughout facility. Advised to repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed debris behind the 3 compartment sink. Observed dust on ceiling. Advsied to keep floor clean.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially packaged chicken reheating first time in oven being brought out for hot holding at 110F. CDI - educated that reheating for hot holding of commercial package must meet 135F for hot holding. Stirred product and continued to reheat in oven until proper temperature. Product reached 146F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed one container of lettuce over stacked in the flip top unit. Refer to temperature chart. CDI - brought back to refrigerator uncovered to cool down. Product below 45F. Educated to prevent overstacking; store product below chill line.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed chicken opened up from commercial package yesterday morning with no date label for the product. CDI - educated about proper date marking criteria and placed a label on the product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned containers wet stacked on storage rack. CDI - eduated about not overstacking.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed dusty vent covers.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed build up on soda nozzle at the soda dispenser. CDI - advised to pull soda nozzle and send through a cleaning procedure.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken fingers out of temperature. CDI - advised to reheat and keep the product hot above 135F. Advised to use thermometers more often. Provided lid to the product to hold in the heat for the unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple products out of temperature. Refer to temperature chart. CDI - advised to fully submerge product in ice if holding in ice bath. EHS turned cold holding unit down to a colder temperature. Advsied to cool product quickly and hold at 45F or less. Use thermometers more often.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed pork labeled 5.1.17; product held over by 4 days because the product is not 41F or below. CDI - advised to discard. Educated about date marking criteria. First day of preparation is day 1. Hold product at 42-45F for 4 days. Hold product at 41F and below for 7 days.

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 heat treated sausage cooling in refrigerator with plastic wrap tightly covering product.

5-205.15(B) Maintain a plumbing system in good repair. Observed the p-trap to handsink leaking. Advised to fix.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can next to the handsink. CDI - PIC provided trash can.

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 wall in disrepair next to the sandwich prep unit. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dust build up in kitchen above prep area. Advised to keep clean.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples on display for consumer self-service with no protective wraping. CDI - advised to re-wash and cover in plastic wrap.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer buckets below 100 ppm. Facility does not have quat test strips; created proper chlorine solution at 100 ppm.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that facility is using quat sanitizer solution but does not have quat test strips. CDI - facility has chlorine test strips; drained out the quat from the buckets and created proper chlorine solution for sanitizer buckets.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed slight build up of pink residue inside the ice machine. CDI - Bistro can not clean Ice Machine because it is Duke Energy property and security reasons. Bistro is not allowed to clean. Advised PIC to place 'out of order' sign until Duke Energy can properly clean ice machine.

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 ice scooper handle stored in the ice. CDI - positioned the scooper to where the handle is not stored in the ice.

4-501.11 Maintain equipment in good repair. Observed the handsink to the side of the flat top stove corroded away and not working properly. Advised to fix as soon as possible so employee's have access to another handwashing sink.

5-205.15(B) Maintain a plumbing system in good repair. Observed the piping to the corroded handsink dripping. Observed other sinks dripping throughout facility.

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 tile broken in the kitchen. Observed wall damage. Observed quat and soap dispenser not working at the 3 compartment sink. Facility creates their own chlorine solution for 3 compartment, buckets, and spray bottles.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one paper towel dispenser not working. CDI - placed batteries in the automatic dispenser.

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 in the refrigerator covered with plastic wrap at 48. CDI - removed plastic wrap to allow heat transfer.

4-903.11(B) Clean equipment and utensils shall be stored in a self draining position that allows air drying and/or covered or inverted. Observed single use articles (to-go boxes) at the salad bars not inverted. CDI - inverted the to-go boxes.

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 dust built up on the ice machine vent.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items delivered from commissary arriving without any time labels. VR.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer available for measuring temperatures of thin foods such as hamburger or fish.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed large amount of unused equipment stored in facility. 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 to equipment such as chipping.

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 label of 11/2 on sliced deli ham. CDI-product discarded.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove large amount of unused equipment stored in kitchen area.

Sanitizer shall be at correct strength. (4-601.11) Observed chlorine sanitizer measuring 0ppm. CDI-remade to correct concentration.

Facility shall follow written procedures for TPHC (time as public health control) (3-501.19) Observed facility using TPHC without any written procedures. CDI-template given to PIC.

Consumer advisory is needed for undercooked eggs on menu. (3-603.11) Observed incorrect consumer advisory posted. 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 brownies packaged by facility for customer grab and go without a label. VR for allergen info.