VIN MASTER

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM's ServSafe expired recently in October. PIC stated that they are planning on getting a whole group together so that multiple employees can be CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer available at the facility. VERIFICATION REQUIRED within 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple containers stacked clean with sticker residue on outside of containers, touching the inside, food contact portion of the next container. CDI Containers placed back in dish area for re wash. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed garlic confit and opened container of hummus with no date marks. CDI PIC date marked garlic confit and voluntarily discarded container of hummus. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed can opener with rusted blade not easily removable. CDI PIC stated they do not use that can opener and voluntarily discarded.

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: 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 . Observed tomato salad that was prepared on Saturday without a date mark. CDI-PIC added correct date mark.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 50 ppm. CDI-PIC remade sanitizer bucket to correct concentration.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in either unisex restroom. Add covered waste bins to restrooms.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths stored in sanitizer with concentration of 50ppm quat. PIC attempted to refill sanitizer from dispenser, but sanitizer concentration coming out too low at dispenser. PIC stated she will contact vendor to maintenance dispenser, so PIC hand mixed sanitizers for buckets. Follow up visit required to ensure dispenser has been corrected. PIC agreed to continue hand mixing sanitizer for buckets with bleach and water until dispenser can be corrected. Dish machine utilized to wash dishes.

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 produce stored above ready to eat foods in upright cooler. CDI - relocated. Do not store unclean produce above other foods.

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 no date mark on open partially used bulk container of goat cheese. CDI- PIC applied date mark as she opened the tub on Thursday.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of brownie mix stored in closet under and mixed with chemicals/cleaners. Store food in areas away from possible contamination.

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 employee health poster on-site but no written employee health agreement and reporting information not included on poster. CDI, updated employee health agreement form emailed to PIC.

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. PIC could not provide written vomiting or diarrheal cleanup procedure. CDI, sample procedure emailed to PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed 1 disposable towel dispenser in restroom not providing towels. CDI, dispenser calibrated to provide towels during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of drain cleaner not labeled. CDI, container labeled during inspection.

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. Observed stained ceiling tile in restroom.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed containers housing clean dishes in need of cleaning.

7-201.11 Store toxic materials to avoid contamination. -P Observed pump hand sanitizer sitting ontop of some walnuts at the flip top cooler. CDI-The hand sanitizer was moved to a different location.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some mustard with no labels indicating the product. The mustard was not easily recognizable. CDI-The manager labeled the food items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine was reading 0ppm Chlorine. Service provider was contacted. Use 3 compartment sink until dish machine is sanitizing. Return visit required.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thermometer could be found. Located one at the end of the inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test papers on site (for dish machine testing). Return visit required.