EARPS AMOCO #1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility at the time of inspection. Ensure that there is a CFPM present at the facility at all hours of facility operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed small packet of Tornadoes in the WIC above 41F, EHS asked PIC if the food had been out at all, to which the answer was no. -CDI- PIC voluntarily discarded. All other foods in the WIC were below 41F. Ensure all TCS foods are maintained in cold holding at 41F or below. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility during the time of the inspection. Ensure that there is a CFPM present on staff at all times. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed the paper towel dispenser in the women's restroom with no paper towels present. Ensure that paper towels are present at each hand sink. -CDI- Paper towels replaced by food employee.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed hot dogs as well as corn dogs present in the WIC at 42F-43F. PIC stated that the foods had not been out of refrigeration all day and that the packages have stayed under refrigeration. Ambient temperature of the WIC was 39F. Observed ranchero steak taquitos at 41F. -CDI- PIC voluntarily discarded the out of temp hot dogs and corn dogs. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of steak taquitos present on the floor of the WIC. Ensure that all foods boxes are kept off of the floor. -CDI- Food was lifted off of the floor.

4-501.11 Maintain equipment in good repair. Observed no lid present atop the RIF instead of a lid the facility had the freezer lidded with 2 large pieces of cardboard. All food in the freezer was still maintained as frozen. No visible contamination noted during the inspection. Freezer door must be repaired or replaced. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used as a lid for the RIF ensure that non food contact surfaces are smooth, cleanable, and nonabsorbent. Cardboard must be removed and the actual RIF lid/door shall be repaired and replaced.

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 milk and half and half cold holding in the cold holding milk dispenser without date marks. EHS explained to PIC and District Manager that milk and half and half are TCS food items, which fall under the date-marking requirements. Both explained they were not aware and have never been told to date-mark their milk and half and half bags, which come in a bag. EHS explained that no matter what they come in, milk and half and half are still TCS food items that fall under the same rules. CDI: PIC created date-label for both TCS food items. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door kept open during time of inspection. Keep all doors closed to prevent attracting pests.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one bottle of sanitizer solution made with bleach reading low concentration (below 50ppm). CDI: PIC discarded sanitizing solution and refilled with properly concentrated sanitizer. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed an opened package of hot dogs and a container of coleslaw that were temping above 41 degrees F, stored in the WIC. All other TCS foods were cold holding at 41 degrees F or less (see temperature chart). CDI: PIC discarded both food items. 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 .

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash bags stored around the dumpster. PIC stated that the waste company is scheduled to pick up their waste later today.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in facility. Recommend commercial pest control company to service the facility. -0-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. - P. Observed maintenance sink missing backflow prevention device. Verification required. -1-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal foods co-mingling and stored above retail goods inside of the walk-in cooler. Utilize a system of storage so as to avoid potential contamination of food held for resale by employee food items; label food items held for employees and/or place employee food items in a label bin, then designate a space in storage at such an elevation that the food is not stored above food held for sale. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili/nacho cheese in dispenser with temperatures around 91F-100F. PIC stated that the cheese and chili had been in the dispenser over night and the dispenser is always turned on and never left off. CDI: PIC voluntarily discarded nacho cheese and chili and took dispenser to the storage area of the facility to test later. If equipment is not functioning properly chili and cheese will not be available for service and a new dispenser will be obtained to achieve adequate hot holding temperatures. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in facility. PIC stated that they have a pest control company that services the facility.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bottle with chlorine concentration over 200 ppm. CDI: PIC diluted solution to correct concentration of 50ppm -100 ppm

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet / soiled cloths on counter surfaces.

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 slickly residues and spillage in cabinets below beverage dispensers.

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

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed hot dogs, taquitos and cole slaw held above 41 degrees F in walk in cooler. See temperature observation chart. PIC stated equipment recently repaired in front of walk in cooler. Items towards door of walk in cooler observed above 41 degrees F. Ambient air temperature towards back and items held below 41 degrees F. CDI, hot dogs and grill items relocated towards back of walk in cooler. cole slaw voluntarily discarded by PIC. Long term compliance visit required to ensure walk in cooler calibrated to ensure TCS foods maintained at required temperature. Repeat.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed chlorine sanitizer testing above 200ppm. CDI, sanitizer bottle diluted to required concentration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in facility near grill station.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Foods observed in walk-in cooler at 45F. CDI. Manager reported beverage delivery service worker turned off cooler during visit earlier in the day and was recently turned back on. Manager discarded food products voluntarily.

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 one slaw container without proper date marking. CDI. Manager discarded voluntarily.

2-102.12 Certified Food Protection Manager - C No one present at time of inspection with CFPM.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of detergent. CDI. Bottle labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda box stored directly on floor in storage room. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup under slushy machines. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed nacho cheese and chili in dispenser hot holding at 109F. CDI - PIC voluntarily discarded. -1.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters exposed with food contact surface facing up on top of coffee dispenser between uses. -0-

4-501.11 Maintain equipment in good repair. Observed out of service ice machine in rear near 3-comp sink. -0-

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 one opened container of cole slaw not dated. CDI- product was dated.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door opened while not in use.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PICs did not have managers ANSI food safety certification.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Employees indicated the tongs are cleaned once nightly. CDI- instructed employees that tongs need to be cleaned at least every 4 hours they are in use. 4-702.11 Before Use After Cleaning - P Sanitize utensils and equipment before use after cleaning. PIC indicated tongs and other food contact surfaces and utensils are cleaned with soap and water at the end of the night but not sanitized. CDI- instructed employees to wash, rinse, and sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boiled peanuts hot holding below 135F (see chart). PICs indicated the peanuts are left on the counter over night with the hot pot turned off. CDI- product discarded. Advised employees on proper hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hot roller items in the walk in cooler cold holding above 45F (see chart). CDI- products were relocated to a different section of the walk in cooler with a lower ambient air temperature.

6-301.14 Post a handwash sign at each handsink. Observed no signs posted notifying the employees to wash their hands at 2 handsinks. Signage provided today.

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 bbq roller and taco roller items with discard dates of 3/15. PIC indicated the foods were opened on 3/6. CDI- items were appropriately dated. Note- foods held between 42-45F shall be dated for no more than 4 days.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the ice machine lid.

Observed an unknown chemical in the sanitizer bottle today. Bottle labeled as "do not use, unknown chemical". This bottle may not be used for sanitizer again. Sanitizer made and put into bucket. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed gnats in the back today. Recommend storing soiled rags in a covered container. 6-501.111 Keep the premises free of insects, rodents, and other pests.

RObserved an open sugar bag today stored in the back. Store food in a sealable container to protect it. 3-307.11 Protect food from contamination sources not specifically noted by code.

Observed rusted rack in the walk in cooler- replace or repaint. (repeat) 4-501.11 Maintain equipment in good repair.

Observed standing water at the walk in cooler door. Keep this dry or provide sloped flooring that will drain into the floor drain that is there. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.

Observed sanitizer at >200ppm today- diluted during inspection to correct. Maintain chlorine sanitizer between 50-100ppm. 4-501.114 Maintain sanitizer at correct concentrations. -P

Observed hot dog wrappers with the food contact side up today on the hotdog roller- these were inverted during the inspection to correct. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed a rusted rack in the walk in cooler today- repaint or replace. 4-501.11 Maintain equipment in good repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sponges, brushes, and scrub pads stored on the back handsink today- moved to below the sink to correct. Be sure to also only wash hands in the handsink and no other designated sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside of the mountain dew dispenser.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed hotdogs and torpedos for sale today that had not been reheated completely(95F-125F). Products reheated to 135F or more during inspection to correct. Be sure to use roller signs to seperate ready foods from still reheating foods, with the reheating foods behind the signs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed slaw holding at >45F today- discarded by PIC to correct. Ice added to tray as well.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples offered to sale to customers today with no protective shielding or wraps. Sign placed on apples today to correct, that directs the consumer to wash before consumption of the product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on the inside of the ice machine.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking pipe near the walk in cooler door that is causing standing water.

~ •2-102.11 Demonstration - C Manager certified in food safety required at all times during operation. No certification.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P All hot foods shall be held at 135 F or greater. Observed multiple items on hot dog roller at less than 135 F. The unit had been serviced approximately 2 months prior and appeared to be holding inconsistantly between sides. Service for unit is necessary if thermostat adjustments do not correct problem. |

Am I 2-303.11 Prohibition-Jewelry - C No jewlery other than plain band ring allowed on hands or wrists. Observed food service employee with watch. Gave instruction to remove watch.

2-102.12 Certified Food Protection Manager - Manager with certified food safety training required on site at all times. Manager has no certified training. Gave instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - A HANDWASHING SINK may not be used for purposes other than handwashing. Observed handwash sink at frozen drink counter being used by customers for drinking water. Sink only water source for drinking water other than bottled. Gave instruction.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Observed items on hot dog roller between 120 - 130 F for less than 4 hours. Unit thermostat was turned up.

Certified food safety manager required on site. No certification. Reminded that Jan. 1, 14 is compliance date.

Maintain all food contact surfaces clean to sight and touch. Observed biofilm in ice machine. Began cleaning process.