CHARLOTTE COMMUNITY SERVICES ASSOCIATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed establishment using old “sink and surface” sanitizer as means of creating solution to be used after washing and rinsing cooking equipment and utensils. PIC stated that bleach held at sink is used by church and not with kitchen cleaning procedures. CDI- EHS demonstrated how to make proper sanitizing solution with bleach to be used during cleaning procedures. PIC to remove outdated “sink and surface” solution and have item replaced. EHS will follow up with establishment to ensure procedures are followed correctly. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed large metal pan of chicken salad have no change in temperature after cooling for 40+ mins. CDI- see item #33. Items not discarded due to being within time parameters. *REPEAT* EHS discussed acquisition of freezer bags to use with ice, ice wands, and use of reach-in freezer. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed establishment not marking indication time on prep line. CDI- EHS discussed with PIC, PIC had times marked.

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 large pan of chicken fail to have a change in temperature after 40+ minutes. Item was being held in wrapped metal pan while densely packed. CDI- EHS discussed effective cooling methods, PIC removed lidding and had item placed in reach-in freezer. *REPEAT* EHS recommends use of ice bags, proper equipment, uncovering foods until they have cooled to 41F or below, and stirring foods as necessary. 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 .

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Ensure that establishment is provided with proper chemicals for use with cleaning and sanitizing equipment at all times. CDI- PIC had bleach provided to area.

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 handles of equipment needing cleaning. EHS discussed cleaning procedures with PIC.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 large patch of floor tiles missing under prep sink in kitchen. Repair floor tiles so they are smooth and easily cleanable. *REPEAT*

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed collard greens and pinto beans prepared from cans have no change in temperature after cooling for close to 60 mins. CDI- see item #33. Items not discarded due to being within time parameters. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 large deep densely packed metal pans holding Pinto beans and collard greens cooling in reach in unit with ambient temp of 40F. CDI- EHS discussed with PIC methods including use of shallow pans, spacing, ice bags, and using reach-in freezer for initial rapid cooling. PIC used iced bags before moving items to shallow pans to be placed in reach-in freezer for rapid 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed insect trap needing to be cleared.

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 cold holding units needing to be cleaned. Bottom shelf of prep table needing to be cleaned. *REPEAT*

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 large patch of floor tiles missing under prep sink in kitchen. Repair floor tiles so they are smooth and easily cleanable. *REPEAT*

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal phone being held on prep table. CDI- PIC had employee remove phone to designated area.

5-202.12 Provide at least 100F water at handsinks. Observed handsink without hot water due to water line being closed by maintenance, per the PIC. PIC stated repairs would be made later today. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed waste bin blocking handwashing sink. CDI-Waste bin was removed from area. *REPEAT*

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked noodles being hot held on cart at start of inspection temping below 135F. PIC had food employees remove items to hot box that had just been turned on. CDI- EHS discussed hot holding and reheating with PIC, after discussion PIC removed item from hotbox to be reheated to 165F due to being within parameters. 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 .

4-601.11(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 6-door reach-in cooler with debris and black residue accumulation. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed no water available for use on first floor where serving line is located. Observed prep sink pipe near exit door constantly dripping. Repair problem areas.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 large patch of floor tiles missing near handsink on prep line. Repair floor tiles so they are smooth and easily cleanable.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed waste bin blocking handwashing sink. CDI.. Waste bin was removed

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 milk held over 24 hours without required date marking. CDI Open date was added to milk. 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 milk held over 24 hours without required date marking. CDI Open date was added to milk. 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 .

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 clean utensils stored in bins containing debris.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active manual WA rewashing with sink to surface sanitizer at 0PPM with EHS's test strips and PIC's test strips. The issues seems to be with the wall mount chemical dispenser. Work order has been placed and PIC is currently manually mixing sanitizer properly. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 three areas in lower level kitchen floor pooling clean looking unscented water. PIC and building maintenance member stated that over the past 2 months water has been accumulating in each corner of the kitchen for unknown reasons. They are also currently in the process of repair/replacing the entire roof of the facility. The lower level of the kitchen is not currently being used.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed both exit doors to kitchen with visible light coming through sides and lower portion of the door.

REPEAT 4-501.11 Maintain equipment in good repair. Observed high temperature dish machine not functioning. Replace, repair, or remove unit. PIC stated unit will be removed from kitchen soon, since it will not be repaired. 4-501.11 Maintain equipment in good repair. Observed microwave near steam table with visible rust and exposed bare metal inside unit. CDI - PIC voluntarily discarded microwave. 4-501.11 Maintain equipment in good repair. Observed RIF with built up ice around ventilation fans, shelves, and inside panels. PIC will place workorder to have unit serviced.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed four dented can in storage room. three-tomato sauce one-alfredo sauce. CDI - PIC placed cans on the lower shelf for credit for return.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door to kitchen with visible light coming through sides of door.

4-501.11 Maintain equipment in good repair. Observed high temperature dish machine not functioning. Replace, repair, or remove unit.

6-301.14 Post a handwash sign at each handsink. Observed female restroom used for employees without a handwashing sign. CDI - Gave out handwashing sign to PIC.

4-501.11 Maintain equipment in good repair. Observed high temp dish machine not working. EHS observed proper use of 3-comp-sink. PIC stated dish machine has been broken for over ten years.

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 shelf of prep table with built up debris where clean dishes are stored.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees cleaning dishes while wearing a wrist watch. 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 food without a bear cover.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored directly on customer food in one of the RI coolers. CDI. PIC removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at sink during inspection. CDI. PIC provided one.

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 tomatoes in the RI coolers without dates. CDI. PIC date marked. 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 .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use cell phone with gloved hands while at serving line. Employee did not remove gloves, wash hands, and don new gloves before continuing to assemble Togo meals. CDI-EHS provided education, gloves were removed and hands were washed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone on prep table with open foods and another employee cell phone was stored over the serving line.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no discard times for items being held using TPHC. CDI - PIC has been instructed on correct TPHC procedures. Discard times for written and placed on service line. -0 points-

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 shelving in cooking area with build up of food residues, splash, and debris. -0.5 points-

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 please visit: http://meck.co/FoodSafety 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 . Observed tightly covered cooked corn and cooked ground turkey cooling in reach in. CDI - Items were uncovered to allow cold air to circulate in and around food product. -0.5 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up of pink residues on plastic divider below ice chute. Recommend higher frequency and more thorough cleaning. -1.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead insect on floor near steam table. Establishment has regular pest control services. -0 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 Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored near three compartment sink. The PIC identified the contents to be sanitizer but was not sure. CDI - PIC discarded contents. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of all purpose cleaner stored on shelving with food sauces and condiments. CDI - PIC moved all purpose cleaner to chemical storage locker. -1 point-

4-501.11 Maintain equipment in good repair. Observed reach in freezer with missing/broken handle.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for testing DDBSA sanitizer concentrations at three compartment sink. A verification is scheduled by 1/13/2021 to determine if establishment is in compliance. -0.5 points-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC had limited knowledge of illnesses required for reporting and exclusion. CDI - PIC was left with food borne illness information and signage to post in establishment. -0 points-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed an unwashed water melon stored above ready to eat chicken salad in reach in cooler. CDI - Water melon was stored below ready to eat foods and storage order was corrected. -1.5 points-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed food being held on time. Food containers were marked with begin times that represented when the food was placed a distribution point in front of building and not when the food was removed from temperature control. Food had no end/discard times and establishment did not have written TPHC procedures. CDI - PIC was e-mailed TPHC procedure template and documentation was reviewed. A verification is scheduled by 7/18/2021 to determine if establishment is in compliance. -1 point-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. Establishment has 210 days from issuance date of permit to obtain certification.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat foods in upright cooler. CDI- rearranged storage order

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored in line prep sink.

3-304.12 Store in-use utensils in a clean, dry place. Observed ice scoop stored on top and in direct contact with ice machine. *30 Day ITS lifted today. Observed no cooling of TCS foods.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink without hand towels on service line. CDI- added hand towels

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked pasta on the serving line stream table < 135F. Pan was observed to be overfilled with pasta. Recommended use of smaller portions in pans. Recommend use of stainless steel pans instead of single use aluminum pans.CDI- Pasta placed on TPHC procedures through service period and will be served within 4 hour time window.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad on serving line > 41F. Salad was stored next to hot items on the steam table. CDI- salad will be served within the 4 hour time window today. Salad is being marked for time after it is placed in clam shell containers. Recommend use of stainless steel pans instead of single use aluminum pans to help keep food cold. Recommend working in smaller batches/portions for food kept on service line.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed food being placed on TPHC time when it is being portioned in to-go containers. No written procedures on site. CDI- form given to PIC to complete for TPHC. Form must be made available upon request from the regulatory authority.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chlorine stored in container with wiping cloths > 200ppm chlorine. Container was not labeled. CDI- labeled container. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in container testing > 200ppm chlorine. CDI diluted to 100ppm.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored on the prep table.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed container of single service items stored on the dry storage room floor.