PRIME FOOD EXPRESS

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

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed dishes, wet and with brown liquid inside edges of containers. PIC stated employees had just cleaned fryer with hose and splash residue got on clean dishes. CDI - PIC moved all dishes contaminated to three compartment sink for 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several pieces of chicken, wings, chicken tenders, and potato wedges HH below 135. CDI - PIC voluntarily discarded and made fresh chicken. 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 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed several pans heavily encrusted. EHS discussed plan for pans to be cleaned or removed. Replace/repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite 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 food employee fail to properly wash hands prior to applying sanitizer to hands before beginning new task involving food. CDI- EHS discussed proper handwashing with PIC, PIC had food employee stop activities then properly wash hands before returning to task. *REPEAT* 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 . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P. Observed food employee don gloves to work with food without first washing hands after working with unclean equipment. CDI- EHS discussed with PIC, PIC had food employee discard gloves then wash hands before replacing. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Per PIC, some items not in use. -Pf. Observed food debris and greasy residue on large stack of dishes stored as clean by 3-comp. PIC stated items were not in the process of being cleaned. CDI- PIC moved items to dishpit to be W/R/S. *REPEAT* 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 top portion of Italian sausage and diced ham being maintained above 41F. CDI- PIC removed items to rapidly cool in Walk-in freezer. 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 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed several pans heavily encrusted. EHS discussed plan for pans to be cleaned or removed.

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

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 food employee and PIC wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing procedures and both properly 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 . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee don gloves to work with food after cleaning. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink at BOH. -CDI- PIC replenished soap supply. -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms over RTE onions and peppers in WIC. -0- 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. Per PIC, some items not in use. -Pf.- Observed food debris and greasy residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. EHS recommended that items not in use be removed, stored away, or stored clean. -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 .

3-501.17 (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 date marks missing on ham, chicken, sausage, diced tomatoes, and shredded mozzarella cheese in pizza prep unit. Per PIC, items were prepared prior day. -CDI- PIC properly date marked items. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. -Pf- Observed no variance for pizza sauce. -CDI- EHS provided information via email. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep with bracelet. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 500ppm quaternary sanititizer. Observed wet wiping cloths stored on side of sink. -CDI- EHS educated PIC on proper storage of wiping cloths and PIC placed items in sanitizer bucket and corrected concentration to 400ppm. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tong handles touching potato wedges and chicken tenders and scoop handle touching pizza cheese. -CDI- PIC removed items. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens 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 rack containing clean dishes partially stored beneath hood and items with greasy residue likely due to food/grease splash/condensation. -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 shelving in need of cleaning, especially in WIC where chicken is stored, above washing compartment of 3-comp sink and where clean dishes are stored. Increased and more thorough cleaning frequency recommended. -0-

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 food splash on walls above dishpit area. Observed floors beneath drink machine in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- 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 soap dispenser likely in need of new batteries due to constantly blinking red light and not coming out unless you opened and closed it.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items above temp in WIC. CDI..Items were voluntarily discarded 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 .

4-101.19/4-202.16 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 shelving in WIC rusting.

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 Blowers in need of cleaning

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on dirty during inspection 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 Tenders in Warmer below 138F. CDI tenders were reheated. Please see temp chart. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. observed squeeze bottles without labels, actively using

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food in Hand sink in kitchen. CDI..Sink was cleaned

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. observed chicken in warmer held on time. The sign that was posted didn’t have information needed from health department such as location of item, how it will be discarded, times items will be discarded. EHS left TPHC set with Keli and explained how it works. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on pizza prep area.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying strainer. EHS Educated employee about not using cloths to dry items that have been w/r/s. It need to air dry.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee was hands then pull up pants and not re-wash hands. CDI.. EHS will educate PIC about handwashing

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Observed several items in pizza prep above 41.. See temp chart sausage, pepperoni,cheese,ham, cooked chicken, tomatoes Items were voluntarily discarded EHS will return in 3 days 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 .

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 in squeeze bottles without lables. CDI..PIC lables items

4-501.11 Maintain equipment in good repair. Observed ambient air of Prep unit bottom 44 and top of prep unit 46

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 dishes actively being wash in water at 96F. EHS educated PIC on correct temp of water when dishes are being actively washed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink. CDI: PIC provided soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes being held above 41F in pizza make table. CDI: PIC voluntarily discarded product.

4-501.11 Maintain equipment in good repair. Observed light out in vent hood. REPEAT VIOLATION.

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 buildup on shelves in walk-in cooler. REPEAT VIOLATION.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed light out in vent hood.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC test strips water damaged. CDI: Education provided and new test strips obtained.

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 buildup on pizza make table gaskets. Observed buildup on shelves used for storing clean dishes/utensils. REPEAT VIOLATION.

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 certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer solution at three compartment sink- 0ppm. CDI: Education provided and PIC primed solution- 200ppm.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee skip “rinse” step while cleaning dishes. CDI: Education provided.

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 buildup on gaskets of retarder. CDI: Cleaned. REPEAT VIOLATION.

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 certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-in cooler. CDI: PIC provided order receipt for new shelving.

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 buildup on gaskets of retarder. CDI: Cleaned.

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 certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

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 certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

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 policy on vomit & diarrhea cleanup. CDI: EHS provided second email copy of vomit/diarrhea cleanup plan. REPEAT VIOLATION.

2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy with "big 6" illnesses listed. CDI: Education provided and EHS provided PIC with copy of new EH policy per 2017 Food Code.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written policy for vomit & diarrhea clean up in facility. CDI: Education provided and PIC made aware of changes due to implantation of 2017 Food Code.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic insert pans stacked and stored as clean soiled with stickers/sticker residue. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to fryers. CDI: PIC provided paper towels. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal insert pans with sticky residue stored as clean and several plastic insert pans with stickers/sticker residue stored as clean. CDI: PIC sent pans to be re-W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes being held below 135F. PIC stated product placed in unit @12pm. CDI: PIC reheated product to above 165F.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed can of stainless steel cleaner in back hand sink. CDI: PIC relocated cleaner to approved location. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed air dryer for hands in women's restroom not working. CDI: Food employee tripped breaker and dryer began working.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3-vat sink @ 0ppm. CDI: PIC added emptied sink and refilled with correct sanitizer concentration. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed metal insert pan of mashed potatoes in steam well being held below 135F. CDI: PIC rapidly reheated product. -0-

4-501.11 Maintain equipment in good repair. Observed a couple racks in walk in cooler rusted and peeling, needing replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan covers in walk in cooler with dust build up and racks in walk in cooler with food debris build up on them needing cleaning. Observed ceiling vent cover above pizza oven needing cleaning of dust build up.

General Comment. 2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after activities that contaminate them.-P Observed food employee handle money with bare hands and place food sleeve inside of box without washing hands. Food employee then donned gloves. CDI- Through education. Explained to employee that food is touching sleeve that has been contaminated by hands used to touch money. A handwash needs to be done after touching money.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handsink. CDI- Paper towels were provided.

General Comment. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wedges hot holding at 120F. CDI- Wedges were reheated to 194F. E e

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean heavy sticker residue from outside of plastic pans.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed unopened employee drinks and food stored on top shelf above food for customers in walk in cooler.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no soap or paper towels at the front hand sink. CDI - both were provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a sanitizer bucket stored in the front hand sink. CDI - bucket was removed. 5-202.12 Provide at least 100F water at handsinks. -Pf - Observed the women's restroom only reaching 62F and the men's only reaching 64F. Repair to maintain at least 100F; verification required 12/23/2017

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed potato wedges, red beans, macaroni and cheese and sausage and rice below 135F. CDI - the potato wedges and red beans were voluntarily discarded; the other items were reheated to at least 165F (see temperature chart).

3-304.14 Wiping Cloths, Use Limitation - C - Observed all QUAT sanitizer buckets at 50 ppm. CDI - buckets were refilled at 200 ppm.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.