WHICH WICH

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 multiple containers of sliced meats cooling in flip top coolers, reach in coolers, and WIC in large containers with lids on. Cooling rate was 0 and would not have met cooling parameters. Cooling adjusted, CDI - Uncovered and placed on shallow containers in WIF. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Hummus recorded above 41F. CDI - 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 .

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 Incorrect cooling methods observed for sliced deli meats. CDI - Adjusted (see # 20). 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Container of oil not labeled. Label.

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. Single service cups not protected at front desk, Keep in plastic sleeves or in other protective covering.

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) Milk not dated. CDI - Discarded. 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 Tuna salad cooling in container with wrap over product. CDI - Unwrapped. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced turkey, ham, Swiss, provolone, and other TCS foods that were above 41F in right side prep top unit (see temp chart). PIC moved items to WIF and stated that temperature setting was accidentally changed. Ambient air dropped from 49F to 46F after 45 mins. VR within 3 days to check status of prep top. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler working without any head coverings. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with a bracelet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed meatballs and pulled pork over stacked on prep line above 41F and shredded lettuce and hummus above 41F. CDI-PIC moved meatballs, pulled pork, and hummus to WIC to cool and voluntarily discarded lettuce. REPEAT but points not escalated due to cold holding improvement from WIC and equipment working as intended. 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 sliced tomatoes with no cooling change in lowboy unit after 80 mins and sliced tomatoes that dropped 1F/70 mins in WIC that were both wrapped in plastic and wicked cold meat kits that dropped 2F/70 mins. CDI-PIC removed plastic wrap from sliced tomatoes and placed cold meat kits on metal sheet pan to increase cooling rate. EHS spoke with PIC about prepping temperature controlled foods in smaller batches to avoid extended time food is removed from refrigeration. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed one dented can of jalapeños stored with undented cans. CDI-PIC removed can and set aside for vendor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 50 ppm sanitizer under front register. PIC removed buckets to refilled. Ensure buckets are held in 150-400 PPM quat sanitizer.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use cups stored on front counter without a protective barrier present for lip surfaces. PIC removed cups and placed new stack of cups that have plastic sleeve.

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 manual warewashing in basin with 90F detergent. CDI-PIC filled basin with hot water to reach 110F. Detergent does not list alternate acceptable temperature for warewashing.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed multiple food employees turn off faucets with bare hands and not a clean barrier. CDI-EHS provided education and hands were rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed WIC with foods in temp, however ambient temperature was recovering slowly to 43F and veggie prep top had multiple TCS foods above 41F (see temp chart). PIC moved items to freezer to cool and called for maintenance to show up same day. VR with 3 days to check prep top and WIC. EHS spoke with PIC about only using items in meat unit and in lowboys and PIC agreed to voluntarily close once items have been used. 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 .

3-501.15 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 Sliced American and mozzarella cheese, turkey, pulled pork, sliced tomatoes, and shredded lettuce above 41F and cooling in the prep top units. All foods reached 41F or below after 50 minutes, except the sliced mozzarella, which dropped 3F. CDI-Mozzarella was moved to WIC to cool. Repeat, but points not escalated due to only one item that did not achieve proper cooling rate. 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 .

4-601.11(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 dry storage shelving for canned products with moderate debris and rust buildup on the grates and the front portions of the shelving.

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 Ham (WIC), turkey (WIC), and tomatoes (RI) that had been cooling for 3 hours at 43F, 44F, 46F with lids on the ham and turkey and plastic wrap covering the tomatoes. CDI-PIC moved foods to rapidly cool in the WIF and all foods reached 41F or below. EHS suggested to PIC to allow cooling foods to cool without lids or plastic wrappings until after they reach 41F to allow that room temperature air to escape during the prepping process. 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 one container of sugar stored in a new working container without a label. PIC added label to container.

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 French fries stored on the floor of WIF. PIC moved boxes to WIF shelves.

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 clean equipment and utensils stored underneath unwashed avocados. PIC moved avocados to a shelf below clean equipment and utensils.

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 minor dust buildup on the air vent inside the WIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet in clean utensil storage.

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 . Tuna and sliced meats cooling in flip tops. CDI- Unwrapped and moved to WIC. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility’s employee health policy without Salmonella non-typhoidal. CDI - EHS provided updated copy of employee reporting agreement and recommends going over updated policy with all employees. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shredded lettuce in prep unit holding above 41F. CDI - PIC moved lettuce to WIC to cool down. No increase in points due to only item found above 41F. REPEAT -1.5 Points

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 shredded lettuce in prep top unit holding above 41F. Discussion with PIC found lettuce was not cooled to 41F prior to placing in prep top unit. CDI - PIC moved lettuce to WIC to cool down. Cool foods down to 41F before placing into prep top units. -0.5 points

2-501.11 Clean-up of Vomiting and Diarrheal Event. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items stored in pre cooler #1 that were above 41 F. PIC stated that the unit was left open and may have caused temperatures to rise. Also, observed items in containers that were stacked too high to maintain temperatures. CDI- items were de stacked to provided for maintaining better temperatures. Items were placed in walk-in cooler to chill.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without a hair restraint. CDI- employee put on a hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing food while wearing a wristwatch. CDI- employee removed wristwatch.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface cutting boards at prep stations near front counter (deep grooves and stains observed).

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on both prep units in need of resurfacing or replacement.

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 minimal black build up at caulk line at three compartment sink .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous tcs items in prep unit 1 held at greater than 41 degrees (see chart above). Placed on temporary time 10 day verification required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all sanitizer buckets with QAC sanitizer at less than required concentration. CDI buckets refilled with sanitizer at appropriate concentration.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units in need of replacement or resurfacing.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Milk dated for 8/21, thus exceeding 7 day hold window. CDI- Milk discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Prepped sandwhiches were cooling in WIC with lid on. CDI- Lid removed to allow air in food product. Always cool foods with open vent. Also utilize WIF for rapid cooling.