STACEY'S DELI AND CATERING

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in 3 compartment sink at <10ppm. CDI - PIC added chlorine to basin. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potato salad and cut melons in front display holding>41F. Per PIC, melons were processed this morning and the potato salad was from the previous day. Observed cooked chicken breast in WIC from previous day above 41F. Ambient temperature of both units was 40F. CDI - PIC voluntarily discarded potato salad and chicken breast. - 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 .

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 potato salad in WIC without date. CDI-PIC added date labels to foods. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of yellow liquid without a label. CDI - PIC labeled bottle.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies throughout back of facility with concentration highest near dish/mop sink area. Call pest control to treat area to reduce/eliminate the concentration of fruit flies. - 1 -

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at cash register area handwashing sink. CDI - PIC replaced batteries for automatic dispenser.

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 container of chicken salad in WIC dated 1/13. Discard date was 1/19. CDI - PIC voluntarily discarded food item. - 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 .

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 items stored on floor of walk in freezer. - 1 - REPEAT Points not escalated as improvement was noted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed assorted items in display above 41F (see chart). EHS observed that pans were overstacked and above the fill line. Per PIC items were packaged the morning of the inspection. TCS items should be cooled to 41F or below prior to placing in display. CDI - PIC moved out of temperature items to the WIC for rapid cooling. - 1.5 - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of angus beef and box of hash browns stored on floor of walk in freezer. - 1 -

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observed two large stock pots in the container storage area. Pots were too large for immersion in the 3 compartment sink. CDI - PIC removed items from facility. - 0.5 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishwashing employee using 3 compartment sink. Sanitize solution was observed at 0ppm quat. CDI - PIC remade sanitizer at proper concentration. - 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed assorted sliced meats in prep top above 41F (see chart). EHS observed that pans were overstacked and above the fill line. Items in pans below pan fill line were 41F or below. CDI - PIC moved out of temperature items to the WIC for rapid cooling. - 1.5 - REPEAT Points not escalated due to improvement. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of yellow liquid without a label. Per employee it is bleach. CDI - bottle 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 squirt bottle of oil and vinegar mixture and dry spices on front line and large container of sugar with no labels. CDI - PIC added labels. - 1- REPEAT

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mop stored inside dry mop bucket by sink. Store mop on supplied hanger to allow for air drying.

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 taco meat cooling in WIC. After 30 minutes the meat had only cooled 1 F. CDI - Item was moved to freezer, cooled an additional 10 degrees in the following 30 minutes. - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta salad, sliced tomatoes, shredded lettuce, cut melon, and sliced turkey in display case above 41F 9see chart). Per PIC most items had been prepped this morning. Pasta salad and cut melons were discarded, and the rest was moved to the WIC to rapidly cool. PIC called technician for repair. A VR will be conducted within 3 days to verify unit is holding properly. - 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 .

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 shredded chicken and tuna salad in WIC without date. CDI-PIC added date labels to foods. - 1.5 - 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 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 cooked taco meat cooling in WIC covered in deep pan. Temperature dropped 1F in 30 minutes. CDI - PIC placed on shallow on and finished cooling in freezer. - 1 - 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. Observed bottles of oil, containers of sugar with no labels. CDI - PIC added labels.

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 cardboard used as shelf lining for equipment. CDI - PIC discarded cardboard and EHS suggested using hard, plastic liners for shelf lining.- 0.5 - REPEAT

6-301.14 Post a handwash sign at each handsink. Observed two handwash sinks without handwash signs. EHS provided handwash signs.

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 cut American, swiss, and provolone cheeses and portioned coleslaw that did not make it 41F within 4 hours. CDI-PIC voluntarily discarded food. PIC stated that cheeses get sliced at ambient temperature and then wrapped in plastic to then be stored in display case. EHS educated PIC about cooling methods and equipment to ensure ambient foods reach 41F within 4 hours. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 cooked beef, pasta, and large container with sliced cheeses without date labels. CDI-PIC added date labels to foods. 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 American, swiss, and provolone cheeses, and portioned coleslaw that did not reach 41F within 4 hours due to plastic wrap covering cooling foods and foods being cooled in display cases instead of the walk in cooler. Cut melons, and cooked chicken were placed into walk in cooler to rapidly cool. CDI-PIC voluntarily discarded cheeses and cut melons reached 41F and cooked chicken dropped 14F in 45mins. VR within 10 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths stored on prep table and not in sanitizer solution. PIC placed new cloths in sanitizer solution.

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 cardboard used as shelf lining for equipment, utensils, and in WIC. PIC discarded cardboard and EHS suggested using hard, plastic liners for shelf lining.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored above RTE cold meats used for restaurant in WIC. PIC corrected storage order.

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 raw bison burgers stored above RTE food inside the WIC.

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 sliced turkey, sliced tomatoes, and diced turkey in the prep unit were held above 41F. Lettuce & sliced ham stored in display case above 41F. PIC stated that turkey was prepped an hour prior to EHS arrival. CDI - PIC moved turkey and ham to WIC for rapid cooling. CDI - Lettuce was discarded, prepped in the morning.

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 pasta salad at 46F on initial temperature, pasta remained at 46F after 30 minute window. CDI - Plastic containers of pasta were opened and moved to the WIF for rapid cooling to meet cooling parameters.

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 bottles of oil, containers of salt and sugar with no labels. CDI - PIC added labels.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in crevices between prep table and prep unit throughout the kitchen. CDI - Knives were moved to 3 compartment sink to cleaned.

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 plastic cutlery stored on the floor in dry storage area. CDI - Items were removed from the floor.

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 raw eggs stored over ready to eat food in walk in cooler. CDI PIC reordered storage.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed coleslaw , potato salad, cut fruit, and pasta salad packaged from refrigeration and greater than 41 degrees four hours after packaging. CDI discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed feta cheese, meatballs, roast beef , and chicken salad in prep unit without date labels . CDI PIC labeled foods.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medication stored on top of ready to eat container of cheese. CDI moved to segregated area of walk in cooler and 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 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 coleslaw, pasta salad, prepped salads, potato salad and coleslaw cooled in deli case with clamshell lids closed. CDI discussed cooling methods with PIC products discarded since cooling window missed.

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 utensils (knives for cutting subs and making sandwiches stored in gap between prep unit and counter exposing them to dust and food residue build up . CDI knives taken to be washed rinsed and sanitized .

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on prep unit near deli cases.

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 facility with no written procedure when responding to vomiting/diarrheal events. Note: this is facilities first inspection since adoption of 2017 Food Code. CDI- EHS provided education on new requirement, provided physical handout in English and Spanish.

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 shakers and squeeze bottles at prep line with no label.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored on top of a box of potatoes in the walk in cooler. Ensure employee possessions are kept in a designated area, away from retail items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P OBSERVED cooked chicken fillets being hot held in the hot box warmer at 120F. CDI. PIC reheated fillets to 165. Check temp chart to see temperature changes.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. OBSERVED wiping cloths being stored in sanitizer near the front counter flip top with low concentration levels PIC replaced sanitizer to accurate levels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch cups cold holding in 1 door display cooler at >41F. CDI- food items were moved to the walk in cooler to cool. Strongly recommend lowering the amount of sauces being stored in unit or adjust dial to lower temp to withstand proper temps of TCS foods stored inside. Ambient air of unit was observed at 40F. 0 points.

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 food items in cold hold units from last night lacking dates. CDI-REPEAT - Food items were dated as needed. -1.5 points.

7-102.11 Common Name-Working Containers - PF Observed one chemical bottle not labeled stored in the back near the walk in cooler. CDI- PIC labeled bottle. 0 points. Inspection was conducted with Stacey. No sig due to covid19.

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 salads cooling in plastic trays fully enclosed in walk in cooler. Also observed sliced tomatoes and sliced deli meat cooling in deli cooler fully wrapped. CDI- Foods were ventilated for better cooling methods. REPEAT - 1 point.

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 prepping food with watch on. -.5 points.

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 pre-cooked deli meat in the freezer without a date mark. CDI- Frozen deli meat was dated during the inspection.

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 salads cooling in plastic trays fully enclosed in walk in cooler. Also observed sliced tomatoes and sliced deli meat cooling in deli cooler fully wrapped. CDI- Foods were ventilated for better cooling methods. -.5 points.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces. -.5 points.

4-205.10 Food Equipment, Certification and Classification - C Observed facility keeping bulk tcs food storage inside of grab and go 1 door display cooler. Ensure that facility is only using refrigeration according to the specifications. 0 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair damaged wall/flaking paint area near hand sink basins in the bathrooms. -.5 points.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. One employee washed hands and did not turn faucet off with a paper towel barrier. CDI- Explained proper handwashing to employee.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Cleaning agent for dining room tables not labeled. CDI- Labeled.