MCALISTERS DELI COLINAYRE

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed clam shell containers not in protective packaging stored open side up on prep line. PIC inverted containers.

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 spice container of paprika without a label with the common name of the food item. -CDI- PIC labeled the food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloths stored in detergent (soap) solution. Only store in-use wiping cloths in properly concentrated sanitizer solutions.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food debris present in hand sink basin. EHS advised to only use hand sink for hand washing. CDI - PIC removed food debris from hand sink. (1)

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. EHS observed interior of microwave accumulating food debris and residue. CDI - PIC cleaned interior of microwave during inspection. (0)

4-501.11 Maintain equipment in good repair. EHS observed salad cooler mounted on wall in disrepair. EHS advised to label unit in disrepair to ensure it is not used until repaired. EHS deemed equipment unnecessary if facility would rather remove unit from facility. EHS will not escalate points due to being a different unit then last inspection. REPEAT. (0)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P EHS observed hose under pressure with nozzle attached to can wash faucet. EHS observed faucet without required backflow preventer for hose attachment. EHS advised to acquire an approved back flow preventer prior to using hose attachment can wash. CDI - PIC un hooked hose from faucet and will order approved backflow preventer. (1)

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed PIC with gloved hands use dry wiping cloth to clean up spill on prep top and return to handling RTE food without first washing hands. CDI- PIC washes hands. EHS advises PIC that hands should be washed anytime wiping cloths are used before next handling RTE foods. (-2)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS dressings in lowboy and fliptop 3 above 41F, and top layer of portioned shredded cheese bags above 41F inside fliptop 4. CDI- PIC voluntarily disposes of items above 41F inside lowboy, moved cheese prepped this morning to WIC for rapid cooling. TCS dressings in squeeze bottles to be filled halfway or in small bottles going forward, and portioned cheese bags not to be stacked more than two layers . (-1.5) 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 .

4-501.11 Maintain equipment in good repair. Observed lowboy unit unable to hold TCS foods at 41F and below. CDI- PIC disposes TCS foods stored inside and will call in work order. TCS foods not be kept in lowboy until repairs have been successfully made. (-0)

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 food debris and grease deposits on baking trays on rack across from oven. Sheets should be cleaned and sanitized before use, and removed from serviced if they are no longer able to be cleaned and sanitized. (-0)

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food handler change gloves without first washing hands. CDI- Food handler washes hands. (-2)

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 sauerkraut in fliptop marked with a usable window of 30 days. PIC states that item will be used within one day and label automatically prints in this way. EHS advises that any label printed with inaccurate or non-compliant usable windows should not be used. Date marks for TCS foods, once prepped or opened, should not exceed 7 days. Hand write date mark labels as needed t maintain compliance. CDI- Sauerkraut to be used today and not held over. PIC will hand write label going forward. (-0) 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 roasted peppers and blue cheese in lowboy without date marks. CDI- PIC date marks items. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced melon at 43F and bottled dressings at 45F in fliptop. CDI- PIC moves melon to lowboy where it rapidly drops below 41F. Dressings replaced with half-sized bottles which will not come above the fliptop fill line. (-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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer solution at an unreadably high concentration (>500PPM) in containers stored with wiping cloths and inside the sanitize basin of 3 comp sink; PIC tests strips confirmed this reading. CDI- Less water pressure at the hose produces the proper concentration of 150-200PPM. EHS advises the PIC to inform staff of how to use hose properly, and monitor quat concentrations with test strips at each fill. Sanitize basin and buckets with wiping cloths refilled to 150PPM quat. (-1)

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed many bags of garbage surrounding dumpster shared by the Holiday Inn. Increased frequency of trash pick-up is recommended. (-0)

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 single service napkins stored in front cabinet with visible food debris. CDI- PIC relocates napkins to clean cabinet. -0

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 Cucumber salad cooling in container with lid over product. CDI - Dumped onto sheet tray and brought to WIC for cooling. 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 cloths stored in detergent water mix in green bucket. Hold wet cloths in sanitizer between use to prevent microbial growth. Facility has approved concentration of sink and surface sanitizer in sani buckets.

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 to-go boxes stored at handwashing sink in front serving area. CDI-PIC moved to-go boxes to prevent from contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed an in use sanitizer bucket with low sanitizer at 50PPM. CDI-PIC corrected concentration to 100ppm.

5-205.15 Maintain a plumbing system in good repair. Observed faucet leak at 3 compartment sink. Repair

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed vegetable wash sanitizer used as their of washing fruits and vegetables but did not find vegetable wash test strips. VR- a verification visit will be conducted within 10 days to see that facility has vegetable wash test strips.

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. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees. -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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed recently sliced tomatoes cooling in flip cooler that were sliced an hour prior. CDI-REHS educated PIC on cooling TCS items in the walk in cooler or freezer since flip coolers aren’t designed to cool TCS items down. PIC placed sliced tomatoes in freezer or rapidly cool.

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 ice scoop stored with an accumulation of stagnant water in ice scoop holder. CDI-PIC removed water from ice scoop holder and sanitized bin and ice scoop.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic bins wet stacked at clean dish and equipment rack. CDI-Plastic bins were separated to properly air dry.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Facility uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI-Educated PIC on appropriate equipment that they must provide in order to comply. -REPEAT VIOLATION- VR-A verification visit will be conducted no later than 10 days to check that facility has an irreversible registering temperature indicator.

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 debris on gaskets of coolers. No point increase due to noticeable improvement. -REPEAT VIOLATION-

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee leave food prep line, removing her gloves and apron in the process, and head to front area of facility. Food employee later goes back to food prep area and donned new gloves to help prep sandwiches without first properly washing hands. CDI-Educated PIC on when employees need to wash hands before donning new gloves when there has been a change of task and food employee rewashed hands before donning new gloves.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Facility uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI-Educated PIC on appropriate equipment that they must provide in order to comply.

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 debris on interior and exterior of coolers throughout facility, specifically under flip coolers and in gasket of coolers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed ham and cheese in the prep units that were above 41F. Foods were put into unit before EHS arrival. CDI-foods were placed into ice baths to rapidly cool down.

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 diced tomatoes in the WIC that were cooling while tightly wrapped. Observed a metal container of sliced tomatoes that were cooling while covered with lid. CDI-diced tomatoes were unwrapped to allow for rapid cooling. The tops were taken off of the sliced tomatoes to allow for rapid cooling. EHS informed PIC that it would be best to not wrap any foods that need to cool. Wrapping and covering can be down after foods have reached 41F and below REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees in the kitchen preparing food and not wearing a hairnet. CDI-hairnet was donned when EHS entered kitchen.

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 5 tightly wrapped containers of diced tomatoes in cooling process but items only dropped 1 degree in 21 minutes. CDI - Items uncovered and placed in freezer for faster cooling.

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 5 containers of diced tomatoes in cooling process but items are tightly wrapped with plastic wrap and stacked on top of each other, not allowing cool air to flow through. CDI - Items uncovered and placed in freezer for faster cooling.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed one container of cooked mushrooms in cooling process but item only dropped 11 degrees in 35 minutes. Items cooling from 135F to 70F must cool at rate of 0.54 degrees per minute. CDI - Item was placed in freezer and dropped to 55F in 10 minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato cucumber salad, cut melon, potato salad, and two containers of rotelle maintaining temperatures above 41F. See chart above. Ambient air temperature of prep top reads 48F. PIC discovered the unit was not turned on. CDI - Items taken to WIC for cooling. Unit turned on. Ambient air temperature has now reached 38F. No signature needed due to COVID-19 guidelines.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. REPEAT. Observed some black buildup inside ice machine.

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 two containers of sliced turkey in cooling process, covered, in WIC but items only dropped 1 degree in 24 minutes. Items cooling from room temperature must cool at rate of 0.12 degrees per minute. Also observed sliced tomatoes that only had 30 minutes left in cooling parameter but items were still at 47F-50F. CDI - Items placed in freezer uncovered for quicker cooling. Sliced turkey still in cooling process in freezer, but tomatoes have cooled to 40F-41F quickly.

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 REPEAT. Observed 3 containers of sliced tomatoes and 2 large deep plastic containers heavily filled with sliced turkey in cooling process but items are covered with a lid or plastic wrap and stacked on top of each other. CDI - Items uncovered and moved to freezer for faster cooling.

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 pretzel buns and peanut butter and jelly sandwiches stored on floor of freezer. No signature needed due to COVID-19 guidelines.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs posted in women's and men's restrooms. CDI - Handwashing signs given.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several portioned out cups of salad dressings (chipotle ranch, caesar, ranch), potato salads, and rotels maintaining temperatures above 41F in unit right under the server counter. See chart above. Unit is maintaining an ambient temperature of 48F. CDI - All TCS dressings, potato salads, and rotels were voluntarily discarded. Instructed PIC to not store any TCS items in unit until unit is repaired. VR to be done by 7/3/20. Also observed tomato and cucumber salad in prep top at 47F. Item just prepared. CDI - Item sent to WIC for cooling.

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 REPEAT. Observed cut turkey in WIC in cooling process but tightly covered in plastic wrap. CDI - Items uncovered.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic containers wetstacking on drying rack. No signature needed due to COVID-19 guidelines.

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 REPEAT. Observed food employee wash hands for about 5 seconds and turn off faucet with bare hands. CDI - Educated employee on proper handwashing procedure without recontaminating hands. Showed by example. Employee rewashed hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced chicken in WIC in cooling process. Item dropped 2 degrees in 26 minutes (at rate of 0.08 degrees per minute). Items cooling from room temperature must cool at a rate of 0.12 degrees per minute. CDI - Item taken to freezer for quicker cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, rotel cheese, sliced ham, sliced roast beef, club bombs, and spring mix at temperatures above 41F. See chart above. CDI - Items were just prepared or set out at room temperature to prepare another food item. All items taken to freezer or WIC for quick cooling.

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 container of sliced chicken in cooling in bulk and covered in WIC. Item dropped only 2 degrees in 26 minutes. CDI - Item uncovered and taken to freezer. Discussed with PIC about proper cooling methods.

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 multiple food employees wash hands and re-contaminate on handles. CDI- coaching provided; hands re-washed

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed only hand sink on main cook line cut oof in corner by trash can. CDI- removed

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -PObserved multiple food employees changing tasks without glove change. CDI- coaching provided