GREAT HARVEST MALLARD CREEK

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed seasoned unsalted butter, sitting on counter above 41°F. CDI - PIC 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 .

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 home made chicken salad dated for 5/22 when it was prepared yesterday. Observed unsalted butter dated 5/21. Observed hummus opened on Tuesday without date marking. CDI - PIC voluntarily discarded homemade chicken salad and unsalted butter and PIC added appropriate date marketing for hummus. 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 .

2-102.12 (A) 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.

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

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed tomatoes in hand sink. CDI..PIC moved tomatoes

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed sliced cooked turkey and lettuce stored on shelf with raw shell eggs. CDI..PIC moved items For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed prep unit out. Facility is working out of Tall RIC until repaired

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty..REPEAT 1 For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed person in charge was unable to answer questions about FB illness ,training, V&D plans. CDI..EHS will leave information ( hand outs/ website)for PIC

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No V&D plan and or kit. EHS will leave poster. For more information 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. -Pf. Observed slicer stored as clean with food debris in the grates. PIC removed part 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed creamer at 43F..CDI..PIC voluntarily 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 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 open creamer without date PIC was unaware when opened. CDI.. PIC voluntarily discarded. Also observed tomatoes, lettuce, chicken salad from previous day without dates. PIC states dates are lids on shelf away from food containers. EHS made PIC aware the lids need to be on the food containers or have labels on actual containers. CDI lids were put on 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thermometer for TCS foods. EHS will return for thermometer

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 without labels.

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 PIC is not a CFPM. REPEAT.

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 PIC is not a CFPM. REPEAT.

4-502.11(A) Maintain utensils in good repair. Observed cracked edge on plate used for heating in microwave. Needs to be discarded and replaced.

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 PIC is not a CFPM. REPEAT.

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 PIC had a Food Handler but not a CFPM certification.

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 did not have up to date 2017 Food Code Employee health information. CDI - EHS provided PIC with updated information and discussed changes.

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 does not have a vomiting or diarrheal cleaning procedure. CDI - EHS discussed requirements with PIC and provided EHS with state plan via email.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in back of kitchen. CDI - EHS provided paper towels at the handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food debris on them. CDI- Utensils were moved to be cleaned.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on bread rack.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed iPod on prep counter next to cutting board.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager unable to provide food protection manager certification. PIC new to facility.

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 red hummus with prep date of 01/24/21, and unsalted butters with no prep dates. CDI: Education provided and PIC voluntarily discarded product.

4-501.11 Maintain equipment in good repair. Observed soap dispenser at back hand sink leaking liquid soap. Soap comes out in small stream. PIC removed soap bottle from dispenser. Facility will get soap directly from bottle until dispenser is repaired.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed incorrect sanitizer test strips in facility. Facility uses QAC sanitizer. EHS will return within 10 days to verify facility obtained correct type of test strips. VERIFICATION REQUIRED.

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 one container of housemade chicken salad with no date label. PIC stated product was made yesterday, 10/14/20. CDI: PIC labeled product. REPEAT VIOLATION.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - PObserved a container of ham from 2/23 stored in the back reach in unit. CDI- PIC voluntarily discarded ham. REPEAT **Points not escalated due to one item found out of date**

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed loaves of pepperoni swirls that are held for four hours out of temperature. There is no TPHC procedure for the swirls. PIC stated that items are not discarded after four hours and will be refrigerated for the next day. CDI- EHS explained the proper TPHC and provided TPHC procedure paper work

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer and tomato slicer not used today with food debris left on them. Observed can opener left with build up on it. CDI- Food contact equipment re-cleaned and sanitized. (repeat)

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Date mark required foods are allowed a max 7 day shelf life. Observed beans date marked for 8 days ago and a cut half head of cabbage date marked for 9 days ago in prep cooler. CDI-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in main prep cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a large container of cinnamon not labeled on dry good storage shelf.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink cup stored above foods in 3 door fridge. CDI- Drink removed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer not used today left with food debris on blade, blade guard, and sharpener. CDI- Slicer cleaned and sanitized.

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 an inconsistent date marking system, some items date marked for date or prep, some date marked for date to be used and disposed. CDI- Worker corrected date marking to consistently date items for date of prep.

6-202.13 Properly locate mechanical insect control devices. Observed pest sticky trap hanging above open bags of flour in mill room. CDI- PIC re-located trap.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth stored on prep cooler cutting board.