CATERING KITCHEN - DUBOIS CENTER

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 0ppm. Sanitizer container at 3 comp sink was empty. CDI- PIC got new sanitizer bottle.

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 oil bottle without label. All other items labeled. Pts not escalated based on improvement.

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 sugar container and oil bottle without labels. Keep items labeled.

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 sesame seeds, rice, corn kernels, pumpkin seeds, and walnuts in secondary containers not labeled. CDI- PIC labeled.

4-903.11(A)(C) Store single-use and single-service articles 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 box of single use bowls stored in direct contact with the floor in storage closet. CDI- PIC put boxes 6 inches off the floor.

4-501.11 Maintain equipment in good repair. Observed ice machine out of order due to part needing to be replaced. Repair. *Facility is able to obtain ice from upstairs market in the same building*

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 underneath and around fryer/oven and the floor underneath utensil/slicer storage by 3 compartment sink with moderate buildup of oils/debris. PIC stated these areas are cleaned about every 6 months. Ensure to clean frequently to prevent pests.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed opened raw beef patties stored over whole intact muscle beef and fish in walk in freezer. CDI- Raw beef patties placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored with old food and debris. CDI- Can opener taken to be washed. 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 .

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

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon thawing in walk in cooler. CDI: Salmon was cut open and seasoned for cooking during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no hair restraint preparing food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored in soapy water bucket. CDI: Cloth removed.

4-501.11 Maintain equipment in good repair. Observed sealing where diamond plating is affixed to walk in cooler door is loose.

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 dust build up on ceiling around air vents in kitchen. REPEAT VIOLATION

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 boxed salads cooling in reach in cooler that was not maintaining air temperature below 41F and while tightly covered. CDI: salads moved to the walk in cooler and rapidly cooled. 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 .

4-501.11 Maintain equipment in good repair. Observed reach in cooler in hallway with air temp of 43F. Observed reach in cooler near plate storage with air temp of 58F. Work order has been placed and technician arrived during inspection.

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 walk in freezer with debris on floor. CDI: Walk in freezer swept during inspection. EHS recommends thawing the freezer during closed time and scrubbing floor as well due to some minor build up.

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 dust build up on ceiling around air vents in kitchen.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dump a drink in the handsink. CDI: Employee educated and sink cleaned.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed pink build up within container used for holding ice scoop.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can of strawberry filling in dry storage. CDI: Dented can was removed for credit.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer from the dispenser at 0ppm quat. CDI: Sanitizer dispenser was properly primed. Sanitizer at 400ppm. 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

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 sandwiches and melons in walk in. CDI: Products uncovered and properly cooled. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in sanitizer below 150ppm quat. CDI: Buckets refilled at proper concentration.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed charcuterie deli meat in walk in cooler with significant microbial growth. CDI: Product voluntarily discarded.

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 onions in the walk in cooler with no date mark. CDI: Product voluntarily discarded as PIC stated that it was from more than 7 days prior. Observed mozzarella cheese and cheese board with no date mark in the walk in. CDI: Product date marked for when it was opened on Saturday. REPEAT VIOLATION 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 .

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and turn off faucet with bare hands prior to drying hands. CDI: Employee educated on proper hand washing. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 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 Tasso ham from 2/21 in the walk in. PIC stated it was pulled last Thursday from the freezer. Product should have been discarded yesterday. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 no date mark on boxed lunches prepared yesterday that will be used for tomorrow’s lunch service. CDI: Products dated. 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce stored over ready to eat items in walk in cooler. CDI: Items were reorganized.

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 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 almond milk date marked 11/15/22 in reach in. CDI: Product voluntarily discarded.

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 pan holding raw unpackaged re-wrapped beef stored directly above potato products in WIF. Observed package of mozzarella cheese stored in same pan with the raw beef. CDI - mozzarella removed and beef relocated to bottom shelf. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed tray of uncovered/exposed rolls with cardboard box sitting on top and in direct contact with the rolls. CDI - rolls discarded. Wrap or otherwise protect food when in storage.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of clear liquid stored in spray bottle labeled window cleaner which is a purple chemical. CDI - PIC discarded.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several containers and a measuring cup with severe cracking and damaged that are no longer smooth and easily cleanable. CDI: Items were removed from service for discard.

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 some wall damage on right wall of dry storage area as you walk to the larger part of that closet.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on interior deflector of ice machine.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer that came from dispenser in bucket > 400ppm concentration. CDI: sanitizer diluted to 300ppm. Chemical company will be called for service. 7-201.11 Store toxic materials to avoid contamination. -P. Observed boxes of hand sanitizer and wipes on shelf above and with dry good food and single service items in dry storage room. CDI: sanitizer relocated.

3-501.13 Use approved thawing methods. Observed a container of hummus thawing on counter. CDI: moved to cooler. Observed raw chicken thawing at prep sink in 80F water. CDI: moved to be cooked in oven.

4-302.13 Temperature Measuring Devices, Manual Warewashing. An establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI: educated the PIC on appropriate equipment that they must provided in order to comply.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed pink and black build-up inside ice machine. CDI: cleaning process started.

General Comment: 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Through questioning of staff, it was determined that facility is par cooking chicken without approved procedures. CDI: sent NCC form and reviewed on site with PIC. VR by 1/19/20

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical bottle stored at back next to 3-comp sink. CDI: labeled properly. 7-201.11 Store toxic materials to avoid contamination. -P. Observed cleaner stored on shelf above and next to clean linens. CDI: relocated to proper area.

General Comment: 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 fruit tray with cut melons and pre made sandwiches cooling inside walk-in while tightly wrapped in plastic. CDI: plastic removed and product loosely covered.

General Comment: 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 ice scoop stored in directly on top of ice machine.

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 sliced ham (dated 6/14), sliced turkey (dated 6/14), and roast beef (dated 5/29) held past 7 days. CDI EHS discussed date marking and PIC voluntarily discarded sliced ham, turkey, and roast beef. Repeat violation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees actively prepping food without a hair restraint. Ensure to wear a proper hair restraint such as a hairnet when working with food.

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 container of marinara sauce in the walk in cooler with a date mark label of 3/26. CDI- PIC voluntarily discarded marinara sauce.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in freezer. CDI- Items were relocated to higher shelf. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on the floor in the dry storage area. CDI- PIC relocated items

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 containers with stickers and sticker residue stored as clean stacked with clean containers. Sticker and sticker residue in direct contact of food surface area. CDI-PIC moved items to be cleaned.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in boxes in the walk in freezer, walk in cooler, and in the dry storage area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cutting veggies and chicken without a hair restraint on his head.

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 container of red roasted peppers labeled 1/30 in the walk in cooler; CDI - the item was discarded.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's cell phone stored on a prep table.

Observed sanitizer below 150 ppm in wiping cloth bucket. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed single service cups to go out for catering unpackaged on counter top. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed dust collecting on vents and ceiling tiles around cook line. 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 no hand washing sign at bathroom hand sinks, men and unisex. 6-301.14 Post a handwash sign at each handsink. CDI - posted

Observed interior of scoop collecting residue. Observed exterior of plastic container with sticker residue present set inside another food service container. Observed can opener blade collecting residue. Observed green cutting board damaged and no longer easily cleanable. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P

Observed opened container of black beans dated 2/6. CDI - discarded. improvement from previous inspection. 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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed excessive build up and black residue throughout ice machine. CDI: PIC directed to deep clean ice machine, and properly maintain it.

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 TCS foods date marked from up to 8/11. CDI: products held over 7 days discarded. REPEAT VIOLATION

8-201.14 Provide all contents of a HACCP plan as required. -Pf Observed facility is hot pickling and holding product for up to 3 months. CDI: PIC directed to discontinue hot pickling unless properly date marking for a TCS food, or switch to a cold pickle.

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 collard greens cooling in WIC tightly covered. CDI: Item uncovered.

l304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at 50ppm quat. CDI: BUcket changed to 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 real butter date marked 3/1 warming today. CDI- discarded

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service utensils in boxes stored on floor of dry goods room. CDI- removed from floor

4-501.11 Maintain equipment in good repair. Observed small cold hold unit inoperatational. CDI- not necessary to operation

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage over food rpep table. CDI-discarded

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one hand sink blocked and another hand sink full of ice. CDI- instruction provided; umblocked, removed

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 some cooked foods not date marked CDI- date marked 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 goat cheese and butter 8 or more days past date marked CDI- discarded

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee cup stored over ready to eat foods and on prep table. CDI- removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine with slime inside top. CDI- cleaned onsite

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 cut , thawed chubs date marked 7-20 to 8-10. CDI- discarded and date marking explained.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one soiled iced tea nozzle. CDI - cleaned and sanitized.

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 no date marking on opened tub of hummus and water containing cut melon balls. CDI - yesterday's date added. 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 Blue cheese mousse dated 1-5. CDIU - voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. Food shall be consumed, discarded or sold after 7 days when held at 41F or less or after 4 days if held at 42-45F. The day of preparation shall be counted as Day 1. Observed no date marking on opened goat cheese, feta cheese, sliced smoked turkey, and pimento cheese. CDI - dated.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Food shall be discarded if it exceeds the temperature and time combination or is in a package that is not date marked. Observed tub of feta opened in June and not date marked nor discarded. CDI - discarded.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Label working containers of food or food ingredients with the common name of the food. Observed salt/pepper mix and oil not labeled.

2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed employee coffee cup stored with bagged bread on same table.CDI- removed

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated FoodRules prohibit food served to public/unprotected foods from being reused or stored where food for sale to public is stred.Observed deli tray of food served to public returned to kitchen and stored on food prep surface.CDI- removed to discard

3-401.11 Raw Animal Foods-CookingRules require final cooking temperatures be hit unless a consumer advisory is used.Observed PIC state that final cook temp on riast beef is 125 F and they have no consumer advisory for that food.CDI- Consumer advisory provided

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed cooked roast beef and opened cut leafy greens not date marked. CDI- properly date marked

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensRules require a proper consumer advisory when protenis are offered raw or undercooked. CDI- handouts given