HONEY BAKED HAM #110

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

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed chick fil a cup stored on the shelf above food in walk in freezer. Keep items in designates area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey and ham in prep top unit holding above 41F. CDI- Items pulled to be placed into the walk in cooler. 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 turkey and ham cut recently placed into the prep top unit to cool. CDI- Items removed and placed into the walk in cooler. REPEAT 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 wiping cloths in 0ppm sanitizer. CDI- Sanitizer bucket re-made wet proper concentration.

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 heavy ice build up in the chest freezers. Observed ice buildup at the entrance of the walk in freezer. Observed outside of the microwave in need of cleaning. Observed seasoning containers in need of 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 walk in freezer floor in need of cleaning.

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

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 turkeys cooling in open air grab and go cooler with approximately 1 hour left to cool to 41F still at 60F. CDI: Products placed in the walk in cooler to rapidly cool. 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 .

3-501.17 (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). 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 no date marking for items in prep top cooler. CDI: PIC prepared the items and was able to date mark them for when she prepared them. Observed ready to eat ham portions date marked for 10 days in the reach in cooler. Items were not held past 7 days today. VERIFICATION REQUIRED within 3 days to ensure ready to eat items are held for 7 no more than 7 days from date of preparation. Observed no date marks on items pulled from frozen to indicate initial prep date or thaw date. Items were marked with discard date for 3 mos from when frozen only. CDI: Items marked to reflect the remaining number of days to be held. 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 .

3-501.15 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 items prepared today such as glazed turkey, slider sandwiches, potato salad, and chicken salad cooling in grab and go case; potato salad and ham salad cooling in reach in part of prep top, and sliced ham and sliced tomatoes cooling in prep unit. -CDI- Items in prep top cooler cooled at proper rates rise. EHS educated PIC on proper cooling methods and items in the grab and go cooler were relocated to the walk in cooler and properly cooled. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed no lid on chest freezer under counter. Only non-TCS desserts in freezer however items were not frozen to the touch. PIC indicated during the holidays TCS items are stored here. Ensure that TCS items in this unit remain at 41F and below and unit is used correctly. Observed shelving chipping/peeling and rust on the shelves used in dry storage.

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 interior and exterior surface of prep unit in need of cleaning. Increased and more thorough cleaning frequency recommended. Observed some build up on shelf where microwave is stored. Observed significant ice build up in all 3 chest freezers. Ensure units are defrosted regularly. Observed utensil holder at dirty part of sink with significant build up. Ensure holder is cleaned regularly to prevent build up. Observed spill under cabinet near drink machine. REPEAT VIOLATION

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on regular and cardboard dumpsters. NOTE: This is a shared dumpster.

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 paper towel dispenser at BOH missing front panel. Repair or remove dispenser. REPEAT VIOLATION Paper towels are available and not at risk of being contaminated.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- 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 food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced cheese and turkey in prep unit above 41F. Refer to temperature chart. Per PIC, lid was open and items were out for use. -CDI- PIC placed items back in WIC to cool back down. **REPEAT** -3- 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 items prepared today such as glazed turkey cooling in grab and go case, potatoes cooling in WIC with protective covering, and cut lettuce cooling in prep unit. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and placed items in WIC to facilitate rapid cooling. -0- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large white container with no label. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 3 non-ANSI certified or equivalent chest freezers that state “household freezer”. -0-

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 exterior surface of microwave in need of cleaning. Observed NFCS of drink machine in need of cleaning. Observed interior and exterior surface of prep unit in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

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 paper towel dispenser at BOH missing front panel. Repair. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored on prep tables. -CDI- PIC relocated items. -0-

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

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 2 employees wash their hands for less then 10 seconds and then turn the faucet off with their clean hands. CDI EHS educated employees and they rewashed their hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced deli meat, sliced cheese, and lettuce in the Prep top above 41F. PIC stated that the deli meats and the cheese was out this morning to fill a large order. CDI PIC voluntarily discarded the lettuce ( it was dated prepped yesterday) and put the deli meats and sliced cheese in the WIC and cooled down to 41F during inspection. 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 .

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black spots on white shield inside of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple pans of TCS foods in the prep top that was filled above the fill line and above 41F. CDI EHS educated employee and she discarded the top portion of the containers. 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 .

4-501.11 Maintain equipment in good repair. Observed prep table leg broken in the kitchen and bottom shelf broken in the Walk in freezer. This is causing food to be less than 6 inches off the floor.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cardboard on the floor in the Walk in freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cups stored with clean dishes above prep sink. CDI PIC moved cups

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

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 prep top/ low reach in unit in need of cleaning.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed roasted tomatoes stored at the 3 comp sink with soiled dishes. CDI- Tomatoes removed.

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.Observed bags of sugar stored on card board. remove card board. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezers in use.

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 prep top and low reach in in need of cleaning. Observed storage bins in need of cleaning.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezers in use.

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.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on top of customer items on the storage shelf. CDI- Drink removed.

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 prep top unit in need of cleaning.

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 facility.

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/ diarrhea plan at facility. CDI- EHS sent plan to PIC.

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 low reach in cooler in need of cleaning.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soups in the soup well holding below 135F. CDI- Items reheats

4-501.11 Maintain equipment in good repair. Observed the top lid of the freezer broken off. Get fixed. Observed freezer chest over freezing.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC CFPM certification expired in September 2019.

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

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- bottle labeled.

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 large hams that were cooling in the walk in cooler while tightly wrapped in metal foil. The hams come in fully cooked and a blow torch is used to glaze outer surface with sugar solution. EHS observed hams at ~44F in walk in cooler. PIC indicated the hams were placed into the cooler for cooling around 12:30PM. CDI- foil wrapping was partially removed from hams to allow them to cool rapidly. EHS observed smaller hams drop to 41F by 5:00PM.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee wearing loose fitting bracelets.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed debris accumulation inside sanitizer bucket. 3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer bucket at proper chemical concentrations. Observed one sanitizer bucket at 0ppm chlorine.

4-501.11 Maintain equipment in good repair. Observed inner lid of flip top cooler peeling away from outer lid.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF observed cleaning tools stored in handsink. CDI removed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed soiled tomato slicer and knife stored on clean side drainboard of 3 comp sink. CDI - moved to dirty side drainboard for wash, rinse, and sanitize.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed lettuce and tomato in flip-top prep cooler > 41F, but < 45F. CDI- items moved to walk-in for cooling to 41F. Point deduction will be taken for TCS foods > 41F on next inspection.

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 scoop handles stored in bulk dry food containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed date mark sticker on plastic container stored as clean.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up on soda fountain nozzles. CDI by wash, rinse, and sanitize.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. observed employee preparing food while wearing a watch on wrist. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on toaster oven. an

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not certified. Manager arrived at end of inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage on work surface in kitchen. CDI by discard.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored outside of buckets on work surfaces. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. observed sanitizing solution in bucket to be heavily soiled.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a whisk in the handsink. Do not store anything in the handsink. CDI - whisk was removed to be washed.

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 stored on the floor in the freezer. CDI - PIC removed food from the floor.

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 wrong month being labeled on date mark required foods in make table. CDI- Dates corrected.

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 in use knife stored in sanitizer. A knife wet with sanitizer can introduce chemical into food it contacts. PIC removed knife to be cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple pans tight stacked while still wet.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a couple employee drinks stored above ham paper wraps and on prep counter. CDI- Drinks removed. GENERAL COMMENT: Facility has outside fridge truck used for holiday food storage, observed all foods inside properly cold held. Observed truck delivery of hams, all hams on delivery truck properly cold held.

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 ham scraps that are re-used for sandwiches with a confusing date marking system that makes it difficult to track the original date the ham was opened and total amount of days the ham has been held. CDI- PIC will label ham scraps in a way to include the amount of days since the ham had been opened.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC just took exam day before 2/18/15 and could not produce proof of having passed food Mgr. course. PIC provided proof 3/4/15. Score changed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored on prep table/ soup steam table. CDI- Drink removed.

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 few portioned containers of roast beef incorrectly date marked from more than a 7 day shelf life. Could not be establishes when roast beef was thawed and prepped. CDI- Worker voluntarily disposed of roast beef.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of foods being stored on floor of walk in ham freezer. GENERAL COMMENT: Observed glazed hams with up to 12 day "enjoy by" or "use by" dates. Concern exists for listeria to grow in a food beyond 7 days, provide information why hams are date marked in this manor, and health department will review this date marking process to ensure it is acceptable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed early mold growth in ice machine needing cleaning. CDI- PIC cleaned ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and ham overstacked on make table, held above chill line at 53 degrees. CDI- Out of temp foods placed inside prep cooler.

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 prepped foods placed in deep and tightly sealed containers which could prevent these items from cooling to 45 or below within 4 hrs. Observed containers of cut ham stacked on top of each other, potentially slowing how quickly they cool to 45 or below. CDI- Pans vented and containers un-stacked.

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 labels not affixed to wrapped cookies at self service front counter. CDI- PIC printed labels for cookies that have allergen and ingredient information but lacks net WT.

2-102.12 Ensure there is a certified food protection manager present at all times. Observed PIC without food protection manager's certification. Observed no other person present with the certification. 2 pts. deducted.

7-204.11 Ensure sanitizers do not exceed tolerance level exemptions. Observed quat sanitizer in spray bottle way too strong exceeding 400ppm. Observed chlorine sanitizer in red bucket out front > 100ppm. CDI, both sanitizer solution changed out and corrected to proper concentration.

3-602.11 Ensure foods packaged in a facility and displayed for customer self-service meet proper labeling requirements. Observed some packaged cookies at front in basket missing allergens and net weight of product but observed a sign posted next to basket saying "May contain allergens" and to ask an associate for more details. (PIC will address labeling issues with corporate).

3-305.11 Do not store food on the floor. Observed several boxes stored on the floor of walk-in freezer. (Repeat)

PIC needs to be food safe certified by 1/1/14.

Properly wash rinse and sanitize dishes and utensils to be clean to sight and touch. Observed slicer stored on clean dish rack that had not been cleaned. CDI- Slicer cleaned. Maintain chlorine sanitizer at 50-200 ppm, change out sanitizer buckets as needed. Observed bucket of sanitizer with debris and grease reading 0 ppm, had not been changed out soon enough. CDI- Sanitizer bucket changed out with proper strength sanitizer.

Date mark all required TCS RTE foods per NC food code. Observed all RTE foods dated for disposal date, observed sliced tomatoes dated for prep date. Be sure to be consistent with date marking methods. CDI- Out of precaution, PIC disposed of tomatoes.

Do not store food on the floor. Observed boxes of food stored on floor of walk in freezer.

Maintain adequate lighting in walk ins. Observed low lighting levels and a non working light bulb in the walk in freezer.