AMAZON MARKET JUST WALK OUT (102)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork sandwiches not maintaining 135F. CDI - Sandwiches were voluntarily discarded. Sandwiches will be placed on TPHC procedures and held for 4 hour. 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 .

5-202.12 Provide at least 100F water at handsinks. Observed back handsink cold water not working. CDI - PIC repaired.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed foods through pass through without proper ingredient and allergen labels. Attendants when asked were not sure about allergens and stated they have a binder but was unable to provide any additional information.

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 service clam shells for to go food stored with the food contact upward. CDI - inverted.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: www.mecknc.gov/foodsafety Observed pico de gallo cups not listed on TPHC log sheet. CDI: pico de gallo cups were added to the log.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handsink during inspection.

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 burnt out light in back dish washing area. Need repaired.

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 a written policy in place however staff was not knowledgeable about where to find written policy. CDI- by education.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink at entrance to stand. CDI- paper towels provided.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth in a bucket of quat sanitizer that was less than 200 ppm. CDI, PIC remade the sanitizer and it was at 400 ppm.

4-501.14 Warewashing Equipment, Cleaning Frequency - C. Observed some rust residue inside the kitchen 3 compartment sink. Clean the sink more frequently.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Black build-up on non-food contact surfaces of soda dispenser.

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 with no protection, exposed to contamination / sneeze spray at front register area.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (surfaces on kitchen equipment throughout).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris build up on top of surfaces and shelves.

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 for less than 15 seconds and not use a barrier to turn off faucet. CDI hands washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pans of queso and portioned cups of queso that was at 129-131F. CDI items sent to kitchen for reheating. Suggest facility use TPHC or ensure temperatures are held at 135F or above during service.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees that were unaware of major illnesses and symptoms. CDI by education and providing health policy.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 6 pans of queso at 124-133F. CDI PIC agreed to discard at 4 hours when removed from oven at restaurant.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food like particle inside of ice bin. CDI item removed. Keep bins closed after serving.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food while wearing a watch.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles of ice scoop stored inside of ice in bins.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed manager not knowledgable regarding reportable symptoms of employee health policy. CDI handout provided to operator.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing. Observed operator fill cup to test accuracy of thermometer at handwashing sink. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Clean Ice bins at required frequency. Observed several ice bins with black soil residues. CDI, clean at required frequency. Ensure food contact surfaces are properly washed, rinsed and sanitized. Observed a lid fall on floor and employee return to 3 compartment sink and rinse and dry lid with towel and not properly using the wash, rinse and sanitize process. CDI by instruction.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several ice scoops stored under drink dispenser on wet crate. Observed scoops and in use utensil stored on soiled area on top of lid at steam table.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment and single-service articles in a clean, dry area. Observed boxes of clean gloves stored in contact with soil aluminum foil.

2-301.14 Wash hands after activities that contaminate them. -P Observed front line employee take out trash, did not wash hands, employee responsible for handing food to customers. CDI- Employee corrected, washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink and at all spray bottles and buckets reading 100 ppm. Workers diluted sanitizer from dispenser. CDI- Sanitizer re-made from dispenser observed at 200 ppm. GENERAL COMMENT: Observed grade card not posted, be sure grade card is properly posted at all times. CDI- Grade properly posted.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed damp rag in handwash sink. CDI- Rag was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw in flip top unit reading at above 45F. Facility stated food is catered in from the main restaurant. Facility must assure food is properly cooled down. CDI- Product discarded. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer stored on the floor. CDI- Sanitizer was moved from the floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed portioned slaw in cups stored in top of flip top cooler at 56F. CDI - ice placed on top of slaw cups.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watch and another wearing bracelet.

4-501.11 Maintain equipment in good repair. Observed soda machine closest to entry of kitchen leaking. Observed torn gasket on flip top cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee dump beverage down handsink.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Repeat - One scoop handle stored on soiled soda grate and other scoop handle stored in direct contact with ice. CDI- Soiled ice scoop properly cleaned and sanitized by PIC and handle removed from contact with ice.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Observed all cups at beverage station uncovered. Maintain all cups in original plastic covering or dispenser.

2-301.14 When to Wash - P. 2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employees change gloves without handwashing. CDI hands washed.

3-304.15 (A) Gloves, Use Limitation - P. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed gloves soiled and continued to be used. CDI gloves changed and hands washed.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed brisket, turkey, and sausage below 135F. CDI

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed prep unit at 58F and cole slaw holding at 51F. CDi items moved to reach in unit.

3-501.19 Time as a Public Health Control - P,PF. 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 facility not following TPHC procedures for TCS foods. No time recorded or time stamp pn food. CDI time recorded.

3-304.12 In-Use Utensils, Between-Use Storage - C. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop handles stored in ice.

Provide employee must wash hands signs at all hand sinks. Observed both sinks with out signs.

Observed 0ppm of sanitizer directly from dispenser due to concentrate bottle empty. CDI. Another bottle obtained and connected to dispenser.

Observed pico de gallo in prep unit 48-52F. CDI. Placed in larger refrigeration unit.

All employees handling/preparing food may not wear jewelry except for a plain wedding band. Observed several employees wearing bracelets. If wearing nail polish employees must wear gloves. Observed employee with nail polish scooping ice.