CAROLINA MEDICAL CENTER CARIBOU COFFEE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Milk and Half and Half above 41F. CDI Items were 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 .

4-501.11 Maintain equipment in good repair. Observed RIC not working. PER PIC RIC has a service request in. No TCS items are stored in the RIC

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observe PIC getting water to fill a cup out of handsink 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed coffee filter blocking hand sink

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 reach in cooler in need of cleaning

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed in use utensils that were held under a slow drip of running water insufficient to flush particulates to the drain. -CDI- PIC turned the water velocity up on the faucet so that the stream was at sufficient velocity.

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 canisters of whipped cream dated for expiration of Friday 3/21. PIC stated whipped cream held for 24 hours, closing person the day before must have misdated since date was 3/13 when labeled. CDI- make sure employees are aware of calendar date and are dating items correctly. CDI- dates changed to Friday 3/14. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Milk held on TPHC has no written procedures. Observed milk with TPHC labels and a timer for milk. Send procedures for TPHC to inspectors within 10 days. If not r3eceived a return visit will be made within 10 days. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Upon entry, large bucket stored in basin of hand sink. CDI- access cleared.

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. 4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Single-use wipes stored on floor under 3-comp sink. Boxes or wiped moved.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: No quat test strips available. CDI- test strips brought over from another location.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified employee present in facility at start of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-202.12 Provide at least 100F water at handsinks. Maximum temperature at hand sink 90.0 F.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Milk held on TPHC has no written procedures. Observed milk with TPHC labels and a timer for milk. CDI- PIC provided procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf: Maximum hot water in facility 90.0 F. Return visit within 10 days.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present during start of inspection. When asked if anyone was in charge, food employee stated that PIC was on the way.

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 no written procedures for responding to vomit or diarrheal events during inspection. CDI - written procedures provided to PIC.

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 half and half in customer-use carafe cold holding above 41 F. See temp chart. CDI - PIC voluntarily discarded.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed utensils for making coffee beverages being held in water with water spigot turned off. CDI - PIC removed utensils to 3-comp to be washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic food containers stacked with standing water in between.

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 certified PIC not present upon start of inspection. -1-

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 food handler upon interviewing not know the food symptoms and did not know where to go to find symptoms posted. CDI- PIC shared with employee location of sent updated Employee Health Reporting poster and agreement. EHS provided poster with symptoms. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of chocolate syrup, strawberry drink base, juices, sodas, bottled water all stored directly on the floor. CDI: PIC and food handler unpacked all items and placed off floor. -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 boxes of hand towels stored directly on floor. CDI: PIC removed items from floor. -0-

4-501.11 Maintain equipment in good repair. Observed reach in unit unable to maintain foods below 41.0 PIC stated work order submitted. Keep equipment in good repair. Observed ambient air temperature of unit internal thermometer and digital thermometer reading at 49.0. PIC stated unit has work order in place. Do not use equipment while not working properly. -0.5-

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: Facility could not produce updated Employee Health Reporting Agreement. CDI- sent updated Employee Health Reporting agreement to facility via email.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: BBQ chicken salad in grab n go had chicken ingredient measure 43F. Salad had been in Grab n Go from previous day. CDI- voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Jewelry on employee’s wrists.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build-up on interior of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Milk in moilk cooler at service area holding above 41F. Repeat. Verification of service to unit within 10 days. No signature due to Covid-19 precautions.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: No detergent at 3-comp sink for cleaning. Employee rinsed utensil without washing or sanitizing. CDI- detergent sent for. Detergent on site. Cease cleaning until wash / rinse / sanitize operation can be done.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P> Milk holding at 42F in reach-in milk cooler.

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: Labels on food packaged in house stored in grab n go

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee certified as a food protection manager during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Milk, heavy cream, half and half above 41 F in reach in service unit. All voluntarily discarded. Return visit needed to check holding equipment.

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: No written procedures for time holding (TPHC) of milk products at self serve kiosk. Procedures written while on site.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Container holding thermometers soiled.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single- use cups stored with lip-contact surfaces exposed to

6-501.19 Closing Toilet Room Doors - C: Observed men's and women's restroom doors not self-closing and latching.

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: No written procedures on site for time-holding (TPHC) of milk in thermoses for customer self service. Verification required.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Found thermometer and utensils stored in water at 84F.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Food build-up in door gaskets of reachin cooler under auto-chef.