AMERICAN DELI

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employees eating and drinking on the kitchen prep table nearest the back hand washing sink, Employees need to eat and drink only in the break room to prevent possible contamination. CDI-PIC removed personal food from prep table.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open bags of raw chicken stored above ready to eat vegetables in the standing reach-in freezer. Observed raw fish stored above tomatoes in the walk-in cooler. CDI- PIC voluntarily moved corrected storage order. 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. Observed raw chicken stored above raw beef in the front lowboy. Observed open bags of raw beef stored above raw fish and open bags of raw chicken stored directly on top of raw beef in the chest freezer. CDI- PIC voluntarily moved all raw food items to proper storage order and re-educated staff.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. The soda machine ice dispenser chute has residue build-up and needs to be cleaned. Clean the ice chute more frequently to prevent residue build-up. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee not properly sanitizing equipment/uttensils and only using a scrub pad. CDI- EHS corrected and educated employee to fill the 3 comp sinks with soap water, rinse water, and sanitizer water to properly wash, rinse and sanitize equipment. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of raw onions stored directly on the ground behind the chest freezer. CDI- PIC voluntarily moved bag of onions to proper storage area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wet wiping cloths-one stored on the front prep table and the other on the back prep table-not stored in sanitizer solution. CDI- PIC voluntarily moved the wiping cloths to a sanitizer bucket.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a column of cleaned items-large plastic buckets- that were stored stacked together while still wet. CDI - PIC placed item in proper air drying position.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed the 3 comp sink is not fastened to the back wall and also has a gap covered with duct tape on the left side wall. The 3 comp sink needs properly fastened and sealed with a smooth and cleanable sealant. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips available for testing chlorine sanitizer solution. CDI- EHS provided chlorine sanitizer test strips to PIC. 4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf Observed employee manually warewashing without any detergent. CDI - PIC obtained detergent and filled 3-comp-sink wash basin with soapy water.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed fan covers in the walk-in cooler with dust and debris build up. Increase frequency of cleaning. 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 several plastic containers stored clean with stickers and stickers residue stored clean. CDI - PIC moved containers to 3-comp-sink

5-205.15 Maintain a plumbing system in good repair. Observed the drain pipe on the front hand washing sink is leaking and the drain pipe on the 3 comp sink is leaking. Both drain pipes need repaired.

REPEAT 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 wall coving near BOH handwashing sink and missing floor tiles.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site during the inspection. PIC's CFPM certificate has expired. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Observed raw chicken stored directly on top of raw beef in home use only chest freezer. CDI - PIC voluntarily discarded box of raw beef where raw chicken was making contact. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed employee using red tongs to place raw chicken wings into fryer basket and proceeded to use the same tongs for FC chicken wings. EHS intervened and educated staff. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle with without any form of identification under prep table. CDI - PIC labeled bottle degreaser.

REPEAT 3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. - Observed approx. 6-10 bags of French fries that were stored out of refrigeration on the lower shelf of the cookline prep tables. Employee stated they remove a large amount of bags from the WIC before they open and they are then stored on the lower shelf until used throughout the day. CDI - PIC placed bags back inside WIC.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insect inside empty grey busy on storage shelf. CDI - PIC removed insect and placed bus tub inside 3-comp-sink.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed medium size single service cup with no handle being used to scoop dry seasoning. CDI - PIC voluntarily discarded single service cup.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed 2 “household use only” chest freezers in use to store TCS food in the back kitchen area. PIC is still shopping for commercial grade equipment.

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 several plastic containers stored clean with stickers and stickers residue stored clean. CDI - PIC moved containers to 3-comp-sink

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 grease and food build up on walls and floors, general cleaning needed throughout kitchen mainly near cooking equipment and underneath storage shelves. 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 FRP walls near 3-comp-sink coved away from wall. 6-501.15 Food preparation sinks, handwashing sinks, and warewashing equipment may not be used for the cleaning, preparing, or holding of maintenance tools or for disposal of mop water. -Pf Through observation and conversation with employee hood filters were cleaned in prep sink and are currently being held in prep sink. CDI - PIC removed hood filters.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed no hood filters installed in hood system. PIC stated filters were cleaned yesterday and will reinstall them today. Observed no drip pans for hood system installed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site during the inspection. Front counter employee stated that she is trying to sign up for a class soon. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a insert container of raw chicken Philly meat stored on the top shelf of the lowboy refrigerator, directly above an insert container of RTE gyro meat. - Observed an insert container of raw fish stored on the rolling cart in the WIC directly above a case of cucumbers. - Observed an insert container of raw fish stored in the WIC directly on top of a box of tomatoes. CDI - Storage order rearranged in the WIC and the lowboy to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. - Observed approx. 6-10 bags of French fries that were stored out of refrigeration on the lower shelf of the cookline prep tables. Employees stated they remove a large amount of bags from the WIC before they open and they are then stored on the lower shelf until used throughout the day. REPEAT.

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 numerous squirt bottles of various condiments on the prep table between the opentop refrigerator and flattop grill at the cookline that were not labeled as to their contents.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the back door of the establishment not fully closed at the time of the inspection, leaving a gap at the base of the door, allowing for the potential entry of vermin into the establishment. CDI - Door closed.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed the large metal scoop in the bin iof raw chicken wings in the WIC to be stored with the handle in direct contact with the raw chicken. CDI - Scoop removed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed 2 “household use only” chest freezers in use to store TCS food in the back kitchen area. 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 the covers the the WIC fans to have an accumulation of dust/debris.

5-205.15 Maintain a plumbing system in good repair. - Observed the 3 compartment sink to have a significant leak beneath the aluminum foil on the faucet when in use. Large amounts of water can be observed flowing out of the aluminum foil/down the exterior of the faucet. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the grease dumpster and garbage dumpsters to both have their lids opened at the time of the inspection. REPEAT. 5-501.15 Provide dumpster, waste containers that are of sound construction. - Observed the base of the garbage dumpster to be rusted with holes in the dumpster, allowing for vermin to access the garbage inside.

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 the handwash sink at the front counter area to be loose from the wall and in need of new caulking. REPEAT. - Observed the hood system to be missing all of the grease filters at the time of the inspection. 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 the wall beneath the 3 compartment sink to have an accumulation of black grime/debris. REPEAT.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. - Observed the PIC to not be a CFPM and was unable to properly answer questions regarding final cook temperatures, when to wash hands, or when to change gloves. REPEAT Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed the cookline employee prepare/bread a piece of raw fish to be fried at the cookline. Employee was then observed changing gloves but not washing hands before going to continue working at the cookline with RTE items in the fry baskets. CDI - EHS intervened and provided proper education on when to wash hands. Cookline employee was observed washing hands and changing gloves before continuing work at the cookline.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of sliced American cheese and sliced white cheddar cheese in the cookline opentop refrigerator at temperatures of 45F and 46F. Items were observed wrapped in aluminum foil in the insert container and over stacked in the insert containers. Cookline employee stated the sliced American cheese was new from today but the white cheddar cheese was from the day prior and was unable to state how long it had been out of temperature. REPEAT. CDI - Sliced white cheddar cheese voluntarily discarded. Sliced American cheese placed into WIC to rapidly cool down. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a yellow liquid that had its label worn/rubbed off, not allowing for the substance to be identified. CDI - Chemical bottle labeled. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed a prescription pill bottle stored on the shelf above the back kitchen prep table. CDI - Voluntarily discarded. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed 2 containers of household use only pesticides in the facility. One can of “Raid” stored below the back kitchen prep table and one container of “STEM Ant & Roach Killer” stored below the front counter prep table. CDI - Canisters removed from the facility.

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. - Observed approx. 6-10 bags of French fries that were stored on the lower shelf of the cookline prep tables out of refrigeration. Items were observed at 41F or below at the time of the inspection but cookline employee stated that the boxes of fries are kept out of the freezer and on the shelf until used.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Thermometer provided originally was not easily accessible. Thermometer was tied around the cookline overhead wire rack and unable to be used easily/readily. Thermometer provided was also observed with a dead battery. CDI - Brand new thermometer provided which was also not readily accessible and stuck behind the wire shelf at the cookline. New thermometer was observed fully functional.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer bucket at the back kitchen prep area to have 0ppm chlorine concentration. Bucket was observed overcrowded with wiping cloths.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of plastic insert containers to be wet nested on the overhead wire rack above the 3 compartment sink.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed 2 “household use only” chest freezers in use to store TCS food in the back kitchen area. REPEAT.

5-205.15 Maintain a plumbing system in good repair. - Observed the handwash sink in the back kitchen area to have a continuous drip leak in the drain pipe when the sink is in use. - Observed the 3 compartment sink to have a significant leak beneath the aluminum foil on the faucet when in use. Large amounts of water can be observed flowing out of the aluminum foil/down the exterior of the faucet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the garbage dumpster to have the lids opened at the time of the inspection. 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 the walls beneath the 3 compartment sink to have a buildup of black grime. REPEAT. - Observed the ceiling tiles and walls of the cookline to have a buildup up of black staining/yellow grime. 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 the handwash sink at the front counter area to be loose from the wall and in need of new caulking. - Observed the hood system at the cookline to be missing all grease filters at the time of the inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a grocery bag containing an employee lunch with intact raw shelled eggs stored on the dry storage shelf above food products used in the facility. CDI - Employee lunch moved to prevent potential contamination.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed PIC without being a certified food protection manager that could not sufficiently answer questions regarding cold holding items, and health policy. REPEAT (full points). Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed chair in front of hand sink near front counter. CDI- chair was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham in top portion of prep cooler temped at 46 F. This was due to overstacking in the compartment. CDI- Ham was removed and placed in the walk-in cooler and allowed to chill. REPEAT (full points). 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Thin probe thermometer was not accurate in according to procedure. VR- Facility has within 10 days to replace thermometer and repair current thermometer. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen cook preparing food without a hair restraint. CDI- employee put on a hair restraint.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handles of scoops stored in not TCS foods in containers in dry storage area. CDI- scoops were removed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two large deep chest coolers located in back storage room. Both chest coolers are non-commercial and hold TCS foods.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpster located in back of facility. CDI- dumpster was closed. REPEAT (half points taken due to no points taken at last inspection).

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. Remove black buildup from wall under 3-comp sink. -zero-

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed PIC without being a certified food protection manager that could not sufficiently answer questions regarding cold holding items, health policy, and change of tasks involving glove changes. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection. 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 bucket of sanitizer in handwash sink basin by the front counter. CDI-PIC removed bucket of sanitizer from handwash sink. Repeat.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food handler use gloves to grab raw hamburger patty and about to continue working without changing gloves with ready to eat foods. CDI-EHS provided education and food handler discarded gloves, washed hands, and donned new gloves.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed raw chicken wings cooked to 123F and 118F in fryer basket. PIC could not provide explanation on chicken wings being par cooked. CDI-Wings were dropped into fryer and heated to 198F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS items in the top section of the flip top above 41F (see temp chart), however lowboy unit was holding at 38F. PIC voluntarily discarded foods. VR within 3 days to ensure all parts of the flip top are holding at 41F or below. 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 .

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed multiple bags of frozen fries under prep table without refrigeration. PIC stated that the bags are brought out of freezer and stored there until being ordered.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several crawling insects through various stages of life throughout dry storage area. PIC discarded pests and stated that facility does their own pest control. EHS to make return visit within 10 days to check on effectiveness of facilities self application of pest control.

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 throughout storage areas used as liner for shelving. PIC discarded cardboard.

5-501.111 Keep storage areas and bins for waste in good repair. Observed trash dumpster with holes opening on the bottom of unit due to rusting, causing pest harborage with larvae growing in the bottom of trash inside dumpster.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food storage in the same container as unopened turkey used in facility. PIC moved food to bottom shelf of WIC, away from food sold in the facility.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer bucket stored in front handsink. CDI- bucket removed -REPEAT

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 cut lettuce, cut tomato, ham, and turkey in prep top with no date marks and bucket of cut lettuce in WIC with no date mark. PIC stated all items were opened/prepped yesterday. CDI- dates added 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 multiple squeeze sauce bottles with no labels. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 0ppm chlorine. Also observed two wet wiping cloths stored on prep table. CDI- PIC remade buckets and tested at proper concentration.

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 black build up on baseboard area around 3 comp sink. Recommend higher cleaning frequency. 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 No certified food protection manager present having ANSI accredited managers course or equivalent on site during inspection, however food establishment does have CFPM.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sinks being used to store bucket inside. CDI- Removed during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries in pans in between fryer and stove not meeting temperature threshold. Fries were reheated during the inspection. 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 unlabeled spray bottle filled with degreaser. CDI- Spray bottle was labeled during the inspection.

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 multiple squeeze bottles between sandwich prep and flat top grill without any labels. Also, labels missing on majority of sauce bottles on wall by fryer. Observed bulk containers of flour without labels attached.

5-205.15 Maintain a plumbing system in good repair. Observed leaking plumbing at front hand sink and 3 comp sink. Employee stated management was aware of leaks.

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. -C Observed black buildup on baseboard area and around the 3 comp sink. Recommend a higher cleaning frequency.

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 No certified food protection manager present having ANSI accredited managers course or equivalent on site during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce inside of the prep unit at a temperature of 75F. Lettuce was recently sliced and placed directly inside of the unit. Lettuce was removed to cool down inside of walk in cooler. 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 unlabeled spray bottle filled with degreaser. CDI- Spray bottle was labeled 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 recently sliced lettuce placed directly inside of prep unit. Lettuce was moved to walk in cooler to cool below temperature threshold. Observed sliced tomatoes cooling in wic with lid tightly attached. CDI- Tomatoes were vented by REHS. 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 multiple squeeze bottles between sandwich prep and flat top grill without any labels. Also, labels missing on majority of sauce bottles on wall by fryer. Observed bulk containers of flour without labels attached.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple food employees in kitchen without any form of hair restraint upon arrival.

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 cut lettuce,sliced tomatoes, and sliced cheese in WIC without date labels. CDI - PIC dated all containers. - 1.5 -

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 multiple squeeze bottles between sandwich prep and flat top grill without any labels. Also, labels missing on majority of sauce bottles on wall by fryer. - 1 - REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of lettuce on the floor in the WIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no chlorine residual in front wiping cloth bucket. CDI - New solution was made and measured a concentration of 100ppm chlorine. - 0.5 -

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 single use cups on front counter outside of protective sleeve. Food contact areas were exposed to possible contamination. CDI - Manager moved cup dispensers to back counter away from contamination. -0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored on food items in dry storage area.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed PIC without CFPM certification, unable to maintain active managerial control and multiple priority item violations. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. CDI-EHS educated PIC on issues observed during inspection.

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 No CFPM on site during inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two of two hand sinks being used to store items, including a soap and water bucket and a water bottle. CDI-Items were relocated from hand sinks,

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 unwashed cucumbers and mushrooms stored over RTE condiments in WIC.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed employee unable to correctly complete the W/R/S process required with a 3 comp sink. Items were sprayed with mop hose, scrubbed with metal pad, then placed in sanitize compartment of sink without any means of sanitization. CDI-EHS provided education and correct steps to W/R/S with 3 comp sink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles and a larger pump sprayer without labels. When asked about contents, employee stated one spray bottle contained degreaser, another a mixture of antibacterial cleaner with degreaser, and the larger pump sprayer contained bug spray. CDI-Employee was in process of labeling containers. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household bug spray stored on top of high chair. When asking employee about the use, the employee stated it was used for ants. CDI-Bug spray was removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer, but had no batteries to power it. VR to be done by 02-04-23

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 multiple squeeze bottles between sandwich prep and flat top grill without any labels.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple food employees in kitchen without any form of hair restraint.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips on site for measuring sanitizer concentrations at 3 comp sink. VR to be done by 02-04-23

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 dust and rust on wire shelving above 3 comp sink. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed leaking plumbing at front hand sink and 3 comp sink. Employee stated management was aware of leaks.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered bin in female restroom.

2-101.11 (A) PIC shall be present during all hours of operation. -PF PIC was not at facility when inspection started but arrived 15 after. -1 points

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 Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided PIC with written procedures and educational poster. REPEAT -0.5 points

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sanitizer bucket stored in handsink near register when inspection started. CDI - Sani bucket was moved to clear handsink. -0 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed 2 containers near 3-comp sink wet nested. CDI - Dishes were separated and allowed to dry. REPEAT -1 points

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 Facility has no procedures for cleaning vomit/diarrhea events. CDI - EHS provided PIC with written procedures and educational poster. -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 For more information on date marking please visit: http://meck.co/FoodSafety Observed housemade tzatziki sauce and an open bag of cheese with no date marks in WIC. PIC stated tzatziki sauce was prepared Sunday. CDI - PIC added dates to items. -1.5 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed containers near 3-comp sink wet nested. CDI - Dishes were separated and allowed to dry. REPEAT -1 points

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. -C Observed black buildup on wall behind 3-comp sink. Increase frequency of cleaning. -1 points

6-301.11 Provide soap for handwashing at each handsink. -Pf. There was not any soap at hand sink near fryer in kitchen area. CDI- PIC provided soap.

3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed different raw meat items stored in deep chest freezer in incorrect order. CDI- PIC properly arranged items in freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without a hair restraint. CDI- employee put in a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (full points)

4-502.12 Single-Service and Single-Use Articles, Required Use - P. Observed cardboard boxes being used to line shelving in storage areas. CDI- cardboard was removed.

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. Clean dust from ceiling tile in kitchens and storage areas. Clean floors in corners and under equipment. REPEAT (full points).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups accessible to public not protected from contamination.

4-101.19 Nonfood-Contact Surfaces - C Observed wooden shelving used to store oil and sauces.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non food contact surfaces of drink machine in need of cleaning.

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.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with exposed food without hair restrainst. CDI employee put hair restraint on.

4-202.16 Nonfood-Contact Surfaces - C Observed absorbent shelving in store room with oils and sauces stored on them. 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 black build up at three compartment sink at caulk line.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff and facility is past 210 day window to obtain certification.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle raw steak and then go back to work with ready to eat food without hand wash or glove change. CDI hands washed and gloves changed. 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 Observed lettuce which had been rinsed in 84 degree water cooling tightly covered in walk in cooler in large volume container. CDI removed cover and proper cooling achieved. Advised that ice could be added to rinse process to cool product from summer water temperatures to better facilitate cooling. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in rear kitchen area.

4-101.19 Nonfood-Contact Surfaces - C Observed storage shelves where sauces and oils are stored are constructed of absorbent wood. -0 points

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC holds ServSafe Food Handler certificate but not "Manager". He also took the exam online. It must be taken at a proctored location. You have 210 days from permit issuance to obtain.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 employee beverages and employee food on the prep sink. Observed employee beverages and food above the prep sink. Observed employee beverages in the dry storage shelving. Moved all to a dedicated area.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed cashier enter the kitchen and she did not wash her hands. Advised that even though she was the cashier she also handles single service containers and must wash hands. She complied.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket being stored in the front hand sink. Relocated bucket. It ended up back in the hand sink and was moved again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed white american cheese stacked above the 'fill line' in the prep unit temping at 44F. They go through this very quickly during lunch rush. PIC will reduce amount of cheese and deli meats to under the 'fill line' in the future.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed detergent bucket being used as a sanitizer bucket and sanitizer buckets being used to store soapy water. PIC to switch bucket use. 7-201.11 Store toxic materials to avoid contamination. -P Observed Fabuloso stored on the preparation sink. Relocated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Towels were in a bucket with sanitizer below 50ppm. Towels were not submerged. Added water and chlorine to the bucket to bring up to 100ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few containers wet stacked.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee utensils being stored with restaurant utensils. Observed cell phone, candy, Advil stored above prep sink. All were relocated to designated area.