CHICKEN SALAD CHICK #0147

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands then turn off faucet without a barrier between bare hand and handle. CDI: PIC instructed employee to re-wash hands.

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 interior bottom surface of low boy freezer and coolers with food debris and splash residue build-up. PIC to address cleaning frequency. REPEAT.

-REPEAT- 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 interior bottom surface of low boy freezer and coolers with food debris and splash residue build-up. PIC to address cleaning frequency.

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 lower shelves of chicken prep tables rusted and with corrosion build-up. PIC is working with upper management to either repair or replace tables.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility does not have signed employee health policy training records. EHS provided PIC with updated policy via email. VERIFICATION REQUIRED within 10 days to confirm training. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee with gloves on handle cell phone and air pods and then grab handle of scoop to scoop cheese. CDI: Employee was directed to and then discarded gloves, washed hands, and donned new gloves before completing food prep. REPEAT VIOLATION

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 tomato bisque in walk in cooler at 47-50F. PIC stated that the product was placed in a bus tub with ice and placed in the walk in cooler to cool last night. PIC removed it from the bus tub this morning for long term storage. CDI: Soup was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed cheese on counter near expo area that PIC stated was pulled from the cooler this morning. PIC indicated that the cheese was used last night and then brought back out for use today. CDI: Cheese voluntarily discarded. EHS explained that once an item is placed on TPHC, the product cannot be cooled back down and used at a later time. 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. Observed no written procedure for cheddar cheese held on time near the expo window. CDI: Procedures written during inspection today. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 tomato bisque in walk in cooler from last night still cooling. CDI: Items voluntarily discarded. EHS advised that facility needs to use more ice and likely 2 bus tubs to cool products down. Per PIC, facility places soup bags in ice in a bus tub, then adds more ice, and places the containers of soup on top of the ice. EHS advised that ice should completely cover the bagged products and come up and around the level of the product for those that are in pans. Observed pasta salad cooling while tightly covered and stacked in reach in cooler. CDI: Product was uncovered and placed in the walk in cooler to rapidly cool. EHS advised that all cooling should take place in the walk in cooler with product uncovered and stirring as needed. Denser products will require more surface area and/or active stirring to properly cool. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no hair restraint.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting strawberries for fruit salad straight from the container, unwashed. CDI: Employee directed to wash fruit prior to cutting. Fruit was washed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed missing corner guard near handsink exposing parts of the wall that are no longer smooth and easily cleanable. 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 significant dust build up on shelving above prep area near toaster.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- *Observed - Dented cans stored with non-dented cans. *CDI - PIC removed can and photographed it for credit.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- *Observed - Food employee engaged in food prep touch face and glasses without changing gloves and washing hands before re-engaging in food prep. *CDI - EHS informed employee on violation. Employee removed gloves, washed hands and put on new gloves before re-engaging in food prep.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cut lettuce in both flip top units and individually packaged Classic carol chicken salad in grab n go unit above 41F, see temp chart. *CDI - PIC discarded items and replaced them with new product. 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 is not been labeled, or if the label is incorrect. -P- *Observed - Artichokes in WIC past the discard date with 3/03 as discard date. *CDI - PIC voluntarily discarded item. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. *Observed - individually packaged chicken salads, packaged onsite with food label hard to read as machine must have been low on ink. No ingredients or allergens identifiable on label. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf- *Observed - Allergens of label on food packaged in house unidentifiable due to low ink in machine. PIC replaced ink in machine. A verification visit will be conducted within 10 days to verify that allergens are identifiable.

4-501.11 Maintain equipment in good repair. *Observed - some shelving in WIC with paint chipping from shelf exposing metal causing rust.

*REPEAT* 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Two food employees engaged in food prep without a hair restraint. *CDI - Employees put on hair nets.

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 - Food debris build up inside of 2 door lowboy.

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 - Pasta Salad cooling in large metal container with a tight fitting lid located inside of standing RIC. *CDI - PIC transferred item to the WIC to speed up the cooling 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Food employee place bucket of pickles on the floor and begin refilling small metal containers for flip top unit. *CDI - PIC had food employee place bucket onto table top and begin refilling containers from there to remove chance of possible contamination.

*REPEAT* 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Two food employees without hair restraints while engaging in food prep. Provide.

4-501.11 Maintain equipment in good repair. *Observed - Gaskets of standing RIC peeling/tearing in need of repair.

*REPEAT* 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 - Debris build up within gaskets in 2 door lowboy of flip top in need of cleaning.

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 a couple pans of chicken salad prepped yesterday but with the date of 4/8. CDI - PIC corrected as they were just mismarked. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers without beard guards while prepping food. Provide.

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.Observed soup bowls directly sitting on the counter with the food contact portion on the counter. CDI - PIC corrected.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves and staining, in need of resurfacing or replacement.

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 gaskets on prep unit with black buildup, in need of cleaning. Observed interior of prep units with food debris, in need of cleaning. REPEAT.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with minor black/pink buildup inside. EHS discussed cleaning frequency with PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle with blue liquid, label fading away and no longer legible. CDI- bottle re-labeled as glass cleaner.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves and staining, in need of resurfacing or replacement.

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 gaskets on prep unit with black buildup, in need of cleaning. Observed interior of prep units with food debris, in need of cleaning. REPEAT.

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 cleaning needed on vents near soda tower/boxes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 1x chicken salad holding above 41F in prep unit, see temp chart. EHS found that this product was stacked over fill line, all other products were at or below fill line. PIC stated this was overfilled during lunch rush. CDI- chicken salad portioned into 2 pans, top layer brought to walk in cooler to chill. 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 chicken salad cooling in metal pans with lids securely attached. EHS discussed cooling with PIC, suggested leaving pans uncovered until chicken salad cools to 41F or below, then securing with lid. CDI- lids removed for proper cooling. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw chicken on the floor during prep process while employees were prepping raw chicken tenderloins. Ensure food is not stored on the floor during prep process. CDI- chicken moved up off the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple employees working with wrist watches or wrist bands on.

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 minor cleaning needed on gaskets on reach in units, EHS showed PIC areas needing cleaning. Observed minor cleaning needed inside drawers at cold holding units, food debris is collecting where drawers sit, EHS showed PIC area needing cleaning.

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 un-updated employee health policy. CDI- Updated vison provided at the time of inspection. -0 pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 potatoes soup and broccoli soup on the hot-well below 135F. CDI- PIC reheat to 173F. -1.5 pts-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee remove headphone from ear to hear question while prepping chicken and go to continue work without changing gloves and washing hands. CDI - Employee washed hands and changed gloves.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed bags of mac and cheese, broccoli soup, and potato soup reheating in steam well all with parts of the soup below 135 F. (See temperature log). PIC stated the bags of soup had been reheating since 7:30 and the current time was 8:30 food was passed 2 hour reheating window. CDI - Food was voluntarily discarded. PIC and EHS discussed reheating procedures. EHS suggested PIC does not put food in well to reheat until wells were hot.

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 build up in bottom of prep coolers. PIC stated the prep coolers are cleaned Wednesday and Saturday, so units were due to be cleaned today.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed no net weight on the packaging for the grab and go containers of chicken salad. REPEAT.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed chicken salad products in and go with no 'Net weight' on the package. The package does have serving size and how many servings are in it. The packaging needs to have the 'Net weight'. EHS will follow up to ensure food labels have been corrected

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed RTE celery under unwashed apples, grapes and other unwashed produce. CDI-PIC moved the washed RTE celery to a RTE shelf. REPEAT.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed egg salad at 45/46F in the stand up cooler. The metal pan was covered with a plastic lid. PIC said they had made it less tan 30mins ago. CDI-EHS explained cooling and they opened the lid.

4-501.11 Maintain equipment in good repair. Observed 1 prep unit down. They are currently not using and they are in the process of either ordering a new one or fixing the old one. 1 shelf is rusted in the prep area.

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 vent fan over the 3-comp sink with dust on it PIC explained they have been trying to clean it.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes over RTE bagged lettuce. PIC explained they just had a truck. CDI-PIC moved RTE lettuce on the top shelf

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad stacked above fill line in the prep unit, reading 49F. CDI-PIC said it came out this morning, saw the issue and had food employee take the container put it in a shallow pan, and put it in the WIC. Chicken salad cooled 3F in 30mins.

4-501.11 Maintain equipment in good repair. Observed reach in cooler with ice building up on the gasket. 3-comp sink sanitizer system is not calibrated correctly and is making the QAC come out too strong (over 400PPM) PIC is diluting it to 200-400PPM manually. PIC has called maintenance about both issues.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries and tomatoes over RTE lettuce. CDI-PIC changed storage order and said they will train accordingly.

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. Observed ice scoop stored next to a handsink, the area where it was stored made it so wet hands were constantly going over it to get paper towels. CDI-PIC moved to another side to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed reach in cooler with ice building up on the sides. PIC said they have an maintenance order in for this.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch in a bottle and in cups above 41F in the second prep unit. All other items in the prep unit were in temp. PIC said they were made at 7am. CDI-PIC voluntarily discarded.

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 shredded chicken in the WIC at 70F, PIC said they made it at 11am. Chicken was in a large plastic container, covered. CDI-PIC put chicken in a shallow metal pan, uncovered to help cool. PIC did not sign due to Covid protocols

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up on the inside. CDI-PIC wiped down with a sanitizer towel during inspection.

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 thick amounts of chicken salad in the WIC, in metal pans, covered. Temperature dropped 4F in 40mins, this is only 0.1F temp change, needs to be .12F temperature change. CDI-PIC opened lids and stired product.

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 1 chub of turkey with no DM. PIC explained it was opened this morning. CDI-PIC DM

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of windex with no label. CDI-PIC labeled. PIC did not sign due to Covid protocols

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area. PIC did not sign due to Covid protocols.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink closest to front reach in unit with only 72F. Verification required.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees using gloves to touch face, wipe soiled gloves on cloths, and use gloves to go in and out of walk in without changing gloves and washing hands. CDI hands washed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storage. Observed employee checking food temperatures but not cleaning between different items. CDI thermometer cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packaged Buffalo Barclay salad, Sassy Scotty Salad, and Barbie Q salad that was above 41F in the display case. CDI items moved to reach in freezer for quick chill. Observed pimento cheese, and 6 different types of pimento cheeses that were prepped and mix earlier today that was not properly cooled and held for service. CDI items temperarily placed on TPHC and remaining product spread out and placed in walk in. Facility recorded temperatures warm products but did not follow up to ensure product ever dropped to 41F before storing for service. Verification required. Follow up to ensure facility improves procedures for cold holding.

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 buffalo barclay chicken salad only cool 1 degree after 40 minutes, classic carol did not drop in temperature in 1 hour, and pimento cheese did not drop in temperature after 20 minutes. All items placed in covered metal containers and stacked in reach in unit to cool. CDI items uncovered and spread out and placed in walk in to cool. Facility must follow up with ambient cooling to ensure they are able to maintain cold holding temperatures.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service cup tops stored next to trash can near drink station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice machine used for cooling that was soiled with debris.