HONEY BAKED HAMS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no certified food protection manager onsite. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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) 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). EHS observed glazed hams held in walk in cooler with date marks beyond 7 days. Items were dated with use by dates of September 04 and 09 which is beyond 7 days. EHS observed procedures for glazed ham stating that once hams are glazed they receive a 4 day sticker, if not sold by the 5th day they are sliced and portioned and given an additional 7 days for a total of 12 days. EHS observed packaged portions of ham in prep unit that had been given these additional 7 days, however PIC could not be certain on what day each of the hams were cooked as they use multiple hams for these bags. EHS observed items such as broccoli salad and ham salad were given additional days beyond the allowed 7 days. CDI- PIC voluntary discarded of all portioned ham and turkey in prep unit. PIC voluntarily discarded of all products containing the ham or turkey as PIC could not definitively say whether they had been held for more than 7 days. PIC voluntarily discarded 8 hams packs, 1 turkey portion, 5 pot pies, and two portions or pre made sandwiches and all prepared “salads” containing ham. EHS allowed PIC to change dates on glazed hams in walk in cooler as they were present during prep of these items. PIC understands that the items must be used/sold within a total of 7 days or it must be discarded. **3 DAY VR**

6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed back door propped open during inspection. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wiping cloth stored in sanitizer at 10ppm. -0-

4-501.11 Maintain equipment in good repair. Observed a broken glass door and handle for walk-in cooler (now being utilized as dry storage) behind the front counter. **REPEAT** -1-

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 several broken tiles in near the handsink in the hallway to the back kitchen. Observed FRP board in disrepair, exposing the interior wall, board seems to have been damaged by water during cleaning. **REPEAT** -1-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few dishes stored as clean but stacked wet.

4-501.11 Maintain equipment in good repair. Observed a broken glass door for walk -in cooler behind the front counter. Observed another glass door with a broken handle. PIC stated that they have a work order in for the equipment to be repaired. **REPEAT** -0.5-

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 several broken tiles in near the handsink in the hallway to the back kitchen. Observed FRP board in disrepair, exposing the interior wall, board seems to have been damaged by water during cleaning. **REPEAT** -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored clean with visible food debris. CDI- PIC took item to dish area to be washed, rinsed, and sanitized. 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 .

4-501.11 Maintain equipment in good repair. Observed a broken glass door for walk -in cooler behind the front counter. Observed another glass door with a broken handle. PIC stated that they have a work order in for the equipment to be repaired.

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 the gaskets of front prep unit lowboy. Observed cabinets under microwave in hallway, prep unit lowboy are visibly soiled.

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 several broken tiles in near the handsink in the hallway to the back kitchen. PIC stated that they have a work order in for the tiles.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer concentration at 10ppm. -CDI- PIC corrected concentration to 100ppm. **REPEAT** -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced tomatoes at 43-44F and shredded cheese at 45F in prep unit. Per PIC, items had been out for use. -CDI- PIC placed items in WIC to rapidly cool back down. -1.5- 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

3-501.15 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 torched hams cooling in WIC wrapped in foil increasing in temperature. Observed turkey cooling in WIC with lid. -CDI- EHS educated PIC on proper cooling methods and PIC unwrapped items/removed lids to facilitate rapid cooling. -0.5- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in BOH near dishpit and chemical storage area. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in chlorine sanitizer concentration at 10 ppm. -CDI- PIC corrected concentration to 100ppm. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at pipe below 3-comp sink. Repair. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on dumpster. -0-

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 lettuce, tomatoes, and sliced meats that was dated for 8 days. Facility does not count prep day as part of 7 day shelf life. CDI dates changed. 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 .

4-601.11(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 hot well that was covered with leftover food debris.

6-303.11 Provide required lighting intensity. Observed less than 10ft candles in both walk in refrigeration units.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee turn off faucet without using paper towel as barrier to prevent contaminating hands. CDI - Employee washed hands properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed ham inside the prep unit above 41F. REPEAT. CDI- Ham was prepped earlier and was move to WIC for rapid cooling. No point escalation due to improvement.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee pepping with no hair covering. CDI - Employee put on head covering.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce and ham recorded above 41F, CDI - Discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 . Bag of lettuce in flip top cooler recorded above 41F, CDI- Lettuce was Overstacked. Brought to WIC for cooling.

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 . Potato salad prepped and cooling in reach in. CDI- Brought to WIC with lids off. 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 Ensure that foods are being actively cooled before placing them directly in cold holding. Observed recently sliced tomatoes placed directly into prep unit for cold holding. CDI- Tomatoes were broken down in to smaller containers and placed inside of reach in unit vented to cool.

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 gasket channels with build up and debris left attached. Clean regularly to promote cleanliness.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some dishes left wet stacked. Food establishment will implement pyramid stacking.

4-603.12 Precleaning - C Dishes shall be effectively pre cleaned to remove labels and label residue from previous uses. Observed pans with labels and residue.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microbial growth attached to gasket seals inside of prep units lower door.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ham and bean soup hot holding at 126F. Steam wells were not turned. Recommend increased temperature monitoring of steam well to ensure temperatures of 135F or above are being maintained. CDI - PIC discarded soup. -1.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food spillage and residues on shelving in walk in cooler. Recommend higher frequency and more thorough cleaning. -0 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed brown residues and splash on hand washing sink near three compartment sink. Recommend higher frequency and more thorough cleaning. -0 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink nearest to food serving area. Establishment did not have soap for replacement. CDI - Instructed PIC to only use handsink in rear food prep area. -1 point-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed chlorine based sanitizer bucket in establishment with a concentration in excess of 200ppm. CDI - PIC remade sanitizer solution and concentration was measured at 100ppm. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle with liquid substance later identified to be sanitizer. CDI - PIC labeled spray bottle. -0 point-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly in walk in cooler. CDI by removal to proper storage location.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention by EHS.

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 slight debris build up on floor of walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink bottle stored improperly in walk in cooler. CDI by removal to proper storage location.

4-501.11 Maintain equipment in good repair. Observed rust build up on shelving in walk in cooler.

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 floor of walk in freezer with debris build up.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee Gatorade bottles observed stored on top of food service equipment inside back walk-in cooler.

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. 2 bags of ground ham without pull date and a aluminum container of ground ham dated 3/6 inside walk-in cooler. CDI: corrected date was placed on products.

Repeat: 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Bleach sanitizer in bucket and at 3-comp sink made up too strong. Solution was above 200ppm. CDI: sanitizer was diluted and corrected to 50ppm.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit fly presence observed in kitchen. Facility is receiving monthly pest treatment from Orkin. Last pest service was 3/14/18 and last month on 2/8/18. Facility is working to abate fruit flies.

General Comment: 0 pts. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered drink stored on prep table. Observed personal bottles of coffee creamers stored on top rack on rolling cart above food inside walk-in cooler. CDI: all items discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 1.5 pts. Observed slicer stored on shelf with food debris. CDI: removed and stored at dish sink to be cleaned.

7-207.11 Store labeled, employee medications to prevent contamination. -P. 1 pt. Observed Pepto Bismol stored on top rack of rolling cart above food inside walk-in cooler. CDI: discarded. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer in red buckets too strong and well above 400ppm. One bucket bleached out test strip. CDI: corrected to proper concentration ( 50-100ppm).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some items stored on the floor inside walk-in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rolling carts from walk-in cooler in need of cleaning.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - 0pts - Establishment has a correct employee health policy but is missing the required reporting to the regulatory authority. CDI - Left state issued policy with PIC that discusses reporting.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P - Observed employee washing hands for less than 10 seconds total. Ensure that all employees abide by the hand washing procedures. CDI- Corrected through education.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Catering order stored on the floor of walk in cooler. Ensure it is kept off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Minor cleaning needed in microwave.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC at time of inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled sauce bottles throughout prep area.

4-501.11 Maintain equipment in good repair. Observed damaged/no longer operable flip top unit in prep area. Observed working prep flip top with damaged lid. Observed damaged handle on walk in cooler door.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Sliding dumpster doors observed open at time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hams wrapped on cart above 45F. CDI hams placed in walk-in cooler to rapidly cool.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 domestic freezers. 4-501.11 Maintain equipment in good repair. Observed wall/door coving on walk-in cooler in disrepair. REPEAT VIOLATION. Observed prep cooler not operating.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C. Observed prep cooler not operating. Facility has replaced cooler. Remove/repair/replace nonfunctoinal cooler.

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

5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsink not operating in production area. Verification required.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 domestic freezers.4-501.11 Maintain equipment in good repair. Observed walk-in cooler wall coving in disrepair. Observed nonfunctional prep cooler. Repair or removed cooler.

2-102.12 Certified Food Protection Manager - C. A certified food protection manager musts be on site at all times the facility is in operation. Documentation of training required. PIC not certified. Deductions will begin January 1, 2014.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed a bucket and a spray bottle labeled sanitizing solution with 0 ppm sanitizer as indicated by test strip. Sanitizer remixed. This is a repeat violation which has been repeated four times. Facility is using packet of chlorine sanitizer mixed with water. Manager stated she will create a log to ensure sanitizer buckets are changed every 2 hours to maintain proper concentration.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF. Temperature measuring devices must be provided to measure ambient air temperature of equipment. Observed cold holding unit with no temperature measuring device. CDI thermometer was located and placed in cooler.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry plastic containers before stacking. Numerous plastic containers stacked without air drying.

5-501.12 Outdoor Enclosure - C. Outdoor enclosures for refuse shall be constructed of durable and cleanable materials. Observed dumpster bottom rusted out completely on one side and leaking. Replace/Repair dumpster.