CAROLINA MEDICAL CENTER XRAY CAFE LEVINE

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 hood in need of cleaning, Also observed finger cot in hand washing sink.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee adjust clothes and wipe face with back of gloved hands. CDI.. Had employee wash hands and change gloves, advised PIC more hand washing needs to take place.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey sausage temp below 135F. See temp chart. CDI Turkey sausage was reheated to 175F 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 .

2-301.12 (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 wash hands for less than 20 seconds. CDI Employee rewashed hands 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee use clean bare hands to turn off faucet. CDI employee re-washed hands and turned off faucet with barrier. 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 .

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). Observed open bag of hot dog from previous day without a date mark . CDI.. Hot dogs were dated. 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 open bag of hot dog from previous day without a date mark . CDI.. Hot dogs were dated. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 .

3-302.12 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 to identify content. CDI.. Labels were added.

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 brown film in hand sink. CDI.. Sink was cleaned out

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P : Opened bag of frozen chicken tenders co-mingled with frozen RTE food. CDI- frozen bag of tenders moved to bottom of freezer. 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. -Pf: metal pans stored as clean with sticker residue still attached. Pans were greasy to touch. Some food residue present on pans also. More attention to detail during the cleaning process.CDI- all moved back to 3-comp sink for cleaning. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: metal pans stored as clean with sticker residue still attached. CDI- all moved back to 3-comp sink for cleaning. Can opener with food residue attached to cutting blade. CDI- sent to 3-comp sink for cleaning. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Upon entry observed hot dogs, frozen on drainboard of 2-comp prep sink. Thaw frozen foods under running water of less than 70.0 F, Under refrigeration, or as part of the cooking process. CDI- hot dogs moved to refrigeration.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken in large pan stored over ground beef in protein reach in. CDI- chicken moved to lower shelf. 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. -Pf. High percentage of metal pans stored as clean with food and sticker residue still attached. CDI- all moved back to 3-comp sink for cleaning. 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: Stand-up reach-in cooler holding TCS food at 43-45 F. Staff determined cooler was not working correctly. CDI- all TCS food voluntarily discarded. Call made to Hobart for service.. 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 : Found unwrapped hot dogs dated with prep date of 11/2 and expiration in January 2025. Found hot dogs in grill drawer from same batch dated with prep date of 11/8. CDI- hot dogs voluntarily discarded. Ensure staff is properly trained on compliant date-marking procedures. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Found metal pans wet-stacked on drying shelves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found improperly thawed raw wings holding in protein cabinet reach in. CDI-= wings cooked immediately to 200 .0 F. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Found thawed wings in protein reach-in cooler at 71.0 F. Recommend thawing under refrigeration instead of relying on using water out of taps, as water temp in Charlotte often exceeds 80.0 F in summer. CDI- discussion on proper thawing and recommendations.

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. In-use spray bottles at grill need to be labeled. Oils at grill not labeled.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.: Found ice dumped in hand sink at fryers. CDI- sink cleared for use. Discussion with PIC about proper use of hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Handles of cutting / scooping utensils (stored as clean) greasy to touch. CDI: Sent back to 3-comp sink for cleaning. Be sure to use hot water of at least 110.0 F for washing of utensils and equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Liquid Pateurized egg product 47.0 F at grill. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Several door gaskets of reach-in coolers splitting. PIC stated work order is already in for door gaskets.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Hand sink near dish pit used as a drain for piping from leak in ceiling. Re-direct water from leak and free up sink for hand and eye wash. Verification within 10 days.

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. In-use spray bottles at grill need to be labeled.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified Food Protection Manager in facility at start of inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw turkey sausage links stored over RTE deli meats in reach in. CDI- sausage moved to below RTE food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified Food Protection Manager in facility at start of inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Milk in grab n go 48.0 F. CDI-voluntarily discarded. 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 .

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: Pan of diced chicken dated 3/10 as expiration for 7 day date marking. Pan labeled as stew with date mark but slaw was in pan. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade soiled with dried food debris. CDI- sent back to 3-comp sink for cleaning. For more information please visit: http://meck.co/FoodSafety 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few small flying insects in kitchen. PIC stated they have PC service but hasn’t been seen in a while.

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: No designated area for dented cans used. Found dented can on shelf with undamaged cans. CDI- dented can discarded.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Facility has removed a hand sink located at fryer and grill area. Re-install within 10 days. Verification required. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee cleaned / rinsed thermometer at hand sink. CDI by correction and discussion.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Stand up reach in cooler holding food above 41.0 F. Refer to temperature chart. Appeared unit was not receiving power. CDI- Call made to tech while on site. All TCS food voluntarily discarded, including food taken from cooler and placed in prep top cooler. 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 . Í "

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Frie cutter with residue attached, utensils with food build-up on food contact surfaces.

4-502.11(A) Maintain utensils in good repair. Some utensils with wear and damage especially on handles. Replace as necessary.

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. Food build-up in tight areas of cold drawers under grill. Some black build-up on door gaskets of some coolers.

5-501.17 Provide a covered waste bin in female restrooms. No covered receptacle in female restroom.

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: No written procedures produced today. Morrison staff indicated they have corporate procedures that will be posted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Pans stored as clean with sticker and food residue present on a high percentage of pans checked. CDI- all stacks sent back to cleaning process.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P: Blanched fries held on TPHC were not marked with time started. Board had 11 am- 3pm at 9:40 am. CDI- Board updated.

3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf: Green peppers placed in hot holding prior to reaching 135F. CDI- peppers placed back on flat top and reached a temperature of 145F before being placed back into holding.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Raw hamburgers 51F in cold drawer at grill. CDI- moved to freezer and dropped to 43F in 20 minutes.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Label on packaged cookies does not have list of ingredients but does have allergens listed as required.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Automatic paper towel dispenser battery dead. CDI- new batteries obtained.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: All knives checked in knife holder on wall had dried food debris in groove at base of blade at handle. CDI- all sent back to 3-comp sink for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Grilled chicken holding at grill 109F. Some pirces were above the level of the liquid in warmer compartment. CDI- chicken placed back on grill and brought up to 172F and above. No signature due to Covid-19 precautions.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some cooler door gaskets with dried black build-up in grooves. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of knives stored in knife rack that were soiled. CDI - Knives were sent to warewashing to be cleaned again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed livermush and ham in prep top at 52 F. Cooler that they were pulled from was discovered to not be functioning and holding at 54. . CDI - Livermush, ham, and other TCS foods from the cooler were voluntarily discarded. The broken cooler will no longer be used to hold TCS food and a work order was put in by PIC. Verification Required within 10 days.

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 sausage cooling in the prep top at 109 F. Observed cantaloupe in fruit cups, cut this morning in covered plastic containers at 51 F in reach in. CDI - Sausage was moved to the freezer to cool. Fruit cups lids were removed and moved to the freezer to cool.

2-301.14 Wash hands before donning gloves and between gloves uses. -P: Employee changing gloves without hand wash in between. CDI- stopped employee and hands washed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer bucket with multiple cloths stored in registered 50 ppm quat.

4-602.13 Nonfood Contact Surfaces - C: Top of ice scoop crusty with build-up.

2-101.11 PIC shall be present during all hours of operation. -PF: No certified PIC at facility at start of inspection. CDI- Certified PIC arrived during inspection

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink with screw top on prep surface. CDI- drink removed and discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Handsink outside of dish pit blocked by out-of-use prep cooler. CDI- access gained to handsink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw turkey sausage links over RTE food. CDI- sausage removed to lower storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: vegetable chopper with food debris still attached after cleaning. CDI- moved to cleaning process. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Potato chopper with food debris attached. Chopper had not been cleaned in 2 days. CDI- moved to cleaning process

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: hot dogs 50 F in cold drawer. Turkey burgers and beef burgers 53 F in cold drawer. Chicken in cold drawer 53F. CDI- All voluntarily discarded. Call made to Hobart for service. Drawers will not be used until adequately serviced.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Unopened Pepsi in reach-in cooler in contact with packaged condiments.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found raw hamburger in cold drawer 47 F. CDI: moved to freezer for rapid cool. Dropped to 41 F before end of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Opened diced tomatoes not date marked. CDI- voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Gaskets of low boys with some dark build-up.

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. Grease build up on walls around cook line.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw turkey sausage links over liver pudding in refrigerator. Raw bacon over RTE diced chicken in refrigerator. CDI- items re-arrainged in refrigerator with RTE food over raw proteins.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Variuos sliced cheeses in prep top above 41F. Cheeses in prep top for 1 hour. CDI- cheeses moved to refrigerator for cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Opened diced tomatoes with no date mark. CDI- voluntarily discarded.

6-501.18 Maintain handwashing sinks clean. Observed black greasy residue in kitchen handsink.