NORTH DAVIDSON UMC

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was given a new one and education provided on the changes. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed items stored in hand sink. CDI. PIC removed

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wristwatch while working with prepared food. -0 points- 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 hair cover.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer for testing hot water in the facility during inspection. CDI. PIC ordered one.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed PIC’s purse and cell phone stored on food prep tables. Repeat

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written vomit and diarrheal procedures. -CDI- EHS provided copy. -0.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil stored on the floor. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use containers on the floor. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed PIC’s purse and cell phone stored on food prep tables. 6-303.11 Provide required lighting intensity. Observed light out above stove top area. Per PIC, work order has been placed. -0.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 milk and heavy cream with no date mark. Per PIC, milk was opened 10/15 and heavy cream opened 10/19. -CDI- PIC properly date marked items. **REPEAT** -3- 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) Store cleaned equipment, utensils, linens 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 food debris in containers used to store clean utensils. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored over RTE buns and vegetables. CDI-PIC moved eggs to bottom shelf in reachin.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice machine. Increase cleaning frequency.

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 cooked bone-in chicken and rice without a datemark. PIC stated it was prepared Sunday and correct datemarks were added.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead fruit flies inside prep top unit. No food was being stored in prep top at the time. CDI-PIC removed food storage containers to be W/R/S.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handwashing sink without hand soap. CDI - PIC provided liquid hand soap. -1 point-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw fish being thawing completely submerged under running water with a temperature of 89F. Approved thawing methods including thawing completely submerged under running water with a temperature of 70F or less, thawing during the cooking process, and thawing under refrigeration. CDI - Raw fish was immediately removed from thawing and transferred to prep table for prepping.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wristwatch while working with prepared food. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs stored above ready to eat sauces in reach in cooler. CDI - Storage order was corrected. -0 points-

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. 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 container of fried chicken in reach in cooler at 48F. PIC stated that chicken was cooked night before and placed in reach in to cool. Tight fitting cover prevented cold air from circulating around food product. CDI - PIC discarded chicken and proper cooling procedures were discussed. -1.5 points-

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 soap dispenser unable to be opened and refilled. PIC is using pump hand soap. -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 opened package of turkey deli meat and open container of heavy cream without date marks in reach in cooler. CDI - PIC labeled items with dates packages were opened. -1.5 points-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Facilities that use a high-temperature dishmachine as the method of sanitizing food contact surfaces must provide an irreversible registering temperature indicator for measuring the utensil surface temperature. This testing method should ensure that the surface of the utensil reaches at least 160ºF. Recommended testing methods include Temperature labels or maximum registering thermometer/plate. -REPEAT- -0 points

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures for cleaning vomit/diarrhea events. CDI - A written procedure was given to and reviewed with PIC. Please post written procedures in establishment. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwashing sinks in restrooms. CDI - Handwashing signage was provided to PIC. -1 point-

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 rice stored on floor in kitchen area. -1 point-

4-204.115 Warewashing Machines, Temperature Measuring Devices Observed no irreversible temperature measuring device in establishment for high temperature dish machine. Facilities that use a high-temperature dishmachine as the method of sanitizing food contact surfaces must provide an irreversible registering temperature indicator for measuring the utensil surface temperature. This testing method should ensure that the surface of the utensil reaches at least 160ºF. Recommended testing methods include Temperature labels or maximum registering thermometer/plate. -0 points-

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

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 stored on the floor in storage room.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine sanitizer in use without chlorine test strips. CDI- PIC will use QAC sanitizer going forward.