AMAZON JUST WALK OUT MARKET (226)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans greasy stored as clean. CDI-moved to 3-comp sink. 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 .

3-602.11 (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. Observed carton of chicken fingers and nacho cheese without labels. Stand PIC said labeling was at the pick-up area. Walked around to the pick-up area (CDI) food was sold and front was not labeled.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop and ice bucket stored in contact with the top of the ice machine. Something extremely greasy was put on top of the ice machine and the ice bucket was sitting in it.

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 drawer front greasy.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw ground beef stored over sauce. Cdi, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. // 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. Packaged nachos and cheese , hot dogs, hamburgers , in grab and go area were missing labeling with ingredients and the major food allergens in the food. VR - Verification required within 10 days that establishment has method for labeling allergens. REPEAT

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed ceiling tiles removed in several areas of prep room.

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. // 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. Packaged nachos and cheese in grab and go area were missing labeling with ingredients and the major food allergens in the food. VR - Verification required within 10 days that establishment has method for labeling allergens. REPEAT

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 TPHC logs noted with final cook temps, no time stamps. TPHC for burgers, fries, chicken tenders, pastrami used in facility. Items are cooked, tempt, placed into hot holding, and then packaged for TPHC. CDI - Times were marked. Align TPHC procedures throughout facility. - 1.5 -

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. All items being passed through into the hot holding that are fully packaged become customer self-service items. These items must be labeled with the common name of food, ingredients in descending order, quantity of contents, name and place of business, and major allergens. A VR will occur no later than 11/16/24 to check for labels. - 1 -

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.- Observed a container of seasoning near the grill without labeling. Ensure to label all working containers of food. -1 pts-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine with black residue. Clean as needed.

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 vents throughout the facility with dust build up. 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 ceiling tile caving in. Repair.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed TPHC log with starting temperature of cheese at 42F. There was no corrective action listed next to it. CDI - PIC checked with employee who filled out log and verified that the cheese was thrown away. Corrective action added to TPHC log. - 1.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on top of plastic cups in dry storage. CDI - Jacket removed. - 0 -

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 buildup left attached to floors near the fryer area. Recommended cleaning floors at a higher frequency.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P - Observed food employee turn faucet off with bare hands after handwashing. CDI by instruction.

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: http://meck.co/FoodSafety. Written TPHC procedures not on-site. Staff did not follow TPHC procedures for cooked hamburger and identify start / discard time when as procedures state after employee brought up procedures. CDI, procedures brought up and employees identified time.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with watches and jewelry on wrists.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination . -P - Observed staff washing tongs under running water at detergent dispenser hose without detergent and observed employee place tongs directly in sanitizing vat of 3 compartment sink. Proper use of 3 compartment sink and manual warewashing procedures discussed with staff to ensure food contact surfaces are processed properly at 3 compartment sink and to ensure equipment is washed, rinsed and sanitized. CDI by instruction to set up 3 compartment sink properly for manual warewashing.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed door hinge at bottom of door in poor repair at WIC.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Black buildup on interior wall of ice machine. REPEAT. Clean at a frequency nessecary to eliminate buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Hot dog recorded above 41F (see chart). CDI- Hot dogs cooled down.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some employees without a beard guard.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. COMMENT: Clean the top inside of the ice machine as black debris is accumulating.

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 TPHC procedure for produce not being properly followed. No initial temperature or start time for produce was being recorded (tomatoes, lettuce). I will return within ten (10) days to verify compliance.

4-501.11 Maintain equipment in good repair. COMMENT: Repair the buckling walk in cooler floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Clean the hood vents above the fryer and the grill.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small probe thermometer available. VR to ensusre proper thermometer provided.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled cloth around waist of food employee.

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 stored in soiled holster.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed some lights not functioning in walk in cooler. Observed hose line leak. Repair. Observed leak at faucet of 3 compartmetn sink.

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 inverted ice bucket stored on soiled area on top of ice machine. Observed scoop handles down in ice bin, twice.

4-501.11 Maintain equipment in good repair. Observed cracked ice scoops. Observed dented pan with debris in crevices

4-602.13 Nonfood Contact Surfaces - C Observed cabinets need cleaning out of debris

5-205.15 (B) System maintained in good repair - C Observed plumbing leak at soda area plumbing.

6-202.11 Light Bulbs, Protective Shielding - C Observed plastic coating damaged on light in chip warmer.

2-301.14 When to Wash - P - Wash hands before doning gloves. Observed employee soil their hands by handling cell phone then begin to put on new gloves without washing their hands. cdi by instruction. Repeat.

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 staff not identifying cook / discard time on TPHC chart as required by log / procedures. CDI, ensure staff educated on use of TPHC. Handout provided by PIC.

7-201.11 Store toxic materials to avoid contamination. -P - Observed steel polish stored over 3 compartment sink. CDI, polish relocated.

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 wand stored on soiled area on top of ice machine.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw beef, remove gloves and then put on new gloves. CDI, instructed employee to wash his hands and to do so after handing raw beef.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed a beef burger cooked from raw to and internal temperature of 123 F. CDI, PIC elected to discard the burger. Observed another raw burger cooked to 155 F.

, 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 discard time for lettuce, tomato, tenders, hot dogs, etc. not recorded on log. CDI. Discard time recorded.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed one sanitizer bucket with less than 100 ppm quat. CDI. Sanitizer bucket refilled with 200 ppm Quat solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the interior of cabinet surfaces collecting debris.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed jackets stored with single service items in the cabinets. CDI. Store employee items in a location away from food service items.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed ice bins accumulating black soil residues on upper edge of several bins. CDI by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed hot dogs hot held below 135 degrees F at grill. CDI, operator reheated hot dogs to proper temperature.

7-201.11 Store toxic materials to avoid contamination. -P - Observed bottle of pure concentration quat sanitizer stored on sanitizer vat of 3 compartment sink. CDI, operator relocated chemical for proper storage.

2-303.11 Prohibition-Jewelry - C - Observed wrist bands and jewelry worn on wrists of food staff.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed clean drainboard soiled with debris.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed gatorade twist off bottle stored adjacent to food in reach in. CDI: Employee relocated item to proper location. ~

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink. CDI: Papertowels provided from dry goods area. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer coming out of dispenser at 100ppm. CDI: Dispenser fixed on site. Concentration 200ppm.

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 foods being held on time not labeled properly. Items were labeled for a future time (6:30) but items were out of temperature control during the inspection. CDI: Times properly labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 sanitizer bucket at 50ppm. CDI: Bucket emptied and refilled.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at a front handsink. CDI by PIC replacing.

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 several TCS foods from a prior event undated such as american cheese, and hot dogs undated in a reach in refrigerator.

5-205.15 Maintain a plumbing system in good repair. Observed out of order handsinks in the facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PfOPbserved no hand towels at three hand sinks. CDI- restocked

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 TCS foods held using TPHC not time labeled. CDI- labeled

4-601.11 Pf - Food contact surfaces shall be clean to sight and touch. Dark build up on interior wall of ice machine. CDI - Cleaned during the inspection. Repeat Violation.

4-501.11 - Maintain equipment in good repair. Ice scoop cracked and no longer easily cleanable. CDI - Discarded.

Provide hand soap at each handsink. Observed only sanitizer at one handsink.

Maintain ice machine clean. Observed build up inside the ice machine. CDI- placed out of order for cleaning.

Maintain hot foods at or above 135F. Observed hamburgers and hot dogs below 135F. Hot dogs were reheated and hamburgers were voluntarily discarded. Discussed TPHC.

Maintain stem thermometers accurate to 2 degrees F. Observed stem thermometer at 140F in ice water.

Clean the floor under the fryers and the front floor drain. Drain has a strong odor.

Provide a light shield for the end hood system.