CARING HEARTS OF AMERICA CATERING

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed clean pots and pan stored I dry storage not covered or inverted .

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) Observed one (1) bag of marinara sauce in WIC date marked for 08/07/2025. PIC voluntarily disposed of out of date food item. All other food was within date marking parameters. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk stored in plastic bins on floor of WIC, less than 6 inches off of the ground. CDI - Bins were elevated by PIC. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one (1) heavily dented can of pineapples intermingled with intact, non-dented cans at dry storage. Canned dry storage had labeled separate bin for dented and distressed cans at bottom storage. CDI - PIC rotated dented can to existing distressed can bin.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bin of wiping cloths stored within bucket at 0 ppm QAC. Per conversation with PIC, wiping cloths were used to clean non food contact surfaces (tables) at start of preparation time. CDI - PIC dumped wiping cloth bin.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed 2 bags of unwashed lettuce stored above RTE food items in walk in cooler. CDI - Storage order was corrected. All other storage order was good. - 0 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee without a hair restraint during beginning of inspection. CDI - Hair restraint was donned during inspection. - 0.5 -

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 employee food and drink stored on top of rolling cart next to cleaned equipment and single use items that will be used for service. CDI - Items moved to bottom of rolling cart, away from any potential contamination. - 0.5 -

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed one (1) food employee placing RTE fruit (pre washed oranges) into paper bags bare handed. CDI - PIC instructed employees to properly wash hands prior to donning gloves to handles RTE foods and clean single service articles. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC unable to name reportable symptoms and illnesses. CDI- EHS reviewed Big 6 foodborne illnesses and symptoms with PIC. Retrain staff on foodborne illnesses and symptoms. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee improperly wash hands. Employee washed hands and recontaminated hands when they turned off soiled faucet with bare hands, then dried hands. CDI-EHS educated employee on proper hand wash technique and employee properly washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed PIC instruct employees to don gloves for food prep. Employee did not wash hands. CDI-Employee properly washed hands and employee donned gloves for food prep. 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee eat cracker, not wash hands, then begin to organize and prepare food transportation bags. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee touch face twice, not wash hands, then walk into WIC to grab food. CDI-EHS educated employee on when to wash requirement and employee properly washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine sanitizer at in-use dish machine at less than 50ppm. CDI-Dish machine was primed and tested at required PPM.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk stored in milk crate on floor, less than 6 inches off of the ground. Move to 6 inches off of the floor to prevent contamination.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed broken knife, missing pieces from blade. Repair or replace.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Employee struggled with naming reportable symptoms and illnesses. Observed employee-signed Employee Health Policy that is out dated. Current policy does not include Salmonella non-Typhi. CDI- sent updated compliant form to Geneva Peay for distribution and employee signatures. Follow up at later date at CCK. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf: Caterer does not have their own clean up plan for catering site use or delivery use. CDI- mailed to Geneva Peay For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Ink markings used to identify owners of pans are on food contact surfaces of stacked pans. CDI- PIC will see they are removed or ink is not placed on food contact surfaces. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Commercial baked beans holding in oven at 125.0 F after one hour. CDI- reheating reimplemented to 135.0 in oven. 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 .

3-501.19 (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. New menu items to be held on TPHC (meatballs, baked beans) do not have a procedure written. Provide procedures for all new menu items within 10 days. CDI- foods placed on TPHC for today. TPHC procedure template may be found at: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Found box of various foods including raw pigs feet in freezer on Caring Hearts of America shelves. PIC stated they did not belong to CHOA, and all contents of box did not belong to CHOA. Boxes of RTE meatballs also on CHOA shelves that do not belong to CHOA. PIC stated she did not know who belonged to. CDI- PIC Hunter Brawley discarded box of various foods and had boxes of meatballs moved to Tayste Catering space. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: meatballs, green beans, 42.0 F in WIC. Placed in blast chiller for rapid chilling. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Low moisture mozzarella not date marked. CDI- voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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: Found bologna sandwiches dated 1/2 in WIC at 44F. PIC stated they were surplus sandwiches from batch that had been brought out of WIC to be placed on TPHC for packing and delivery. Once food has been placed on TPHC, it cannot go back into refrigeration for storage. CDI- sandwiches voluntarily discarded.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P: Found ham and turkey sandwiches dated 7/5 at 42F. CDI- voluntarily discarded.

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: Found deli sandwiches dated from 7/5 individually enclosed in sandwich bags, stored on cooling cart with full curtain zipped up. CDI- Discussed use of blast chiller to quickly cool sandwiches before sealing up.

4-803.11 Storage of Soiled Linens - C: Garbage bag labeled as “soiled linens” stored on clean equipment and utensil shelf. CDI- removed.

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: Found opened deli ham dated 12/29 as opening date. CDI- deli ham voluntarily discarded.

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: Upon entry observed bag lunches containing ham sandwiches being loaded into cold holding bags for transport. Discussion with PIC determined sandwiches are on TPHC and will be labeled with time stamp from 11:00 to 3:00. Sandwiches were 50F at 10:23 AM. CDI- started TPHC at 9:45 when sandwiches were removed from WIC. Sandwiches are consumed as soon as delivered to site 30 minutes away. Discussion with PIC about how to maintain compliance for TPHC through accurate labeling of TCS food. No signature due to Covid-19 precautions.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Food debris remaining on strainer and fryer spoon in storage. CDI- strainer moved to cleaning process. Fryer spoon discarded voluntarily.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Tongs wet while stored in utensil tub on dry storage shelf.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: Chlorine test strips not available. Verification needed within 10 days.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Significantly damaged can of corn on shelf. CDI- can discarded.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf: No designated area for dented or otherwise damaged merchandise. Damaged can with intact cans in dry storage. Can removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone on prep table.

2-101.11 PIC shall be present during all hours of operation. -PF PIC unavailable and is the only certified food protection manager.

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 ham in walk in with incorrect (June 31) date marking. CDI-Food employee corrected date on ham.

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 Food employee was unable to provide written procedures using time.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed food adhered to cutting utensils on storage shelves. Observed label residue on some metal pans. CDI- returned to cleaning process. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found opened deli ham and turkey on seventh day with no date mark.Temperature was 43 F. CDI- both voluntarily discarded.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf : Found dented can on shelves. CDI- can removed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils stored in bins with debris in bottoms.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed food adhered to cleaned metal pans on storage shelves. Observed label residue on some metal pans. CDI- returned to cleaning process.

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 tubs of bagged ham sandwiches stacked several layers high at 54 F in walk-in cooler. Some sandwiches were double bagged. CDI- Sandwiches moved to blast chiller for more rapid cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Observed no thin probe thermometer available for taking temperatures of turkey sandwiches.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. -Observed PIC not a certified as a food protection manager. -2pts-

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 two employees wash hands and turn off faucet without using protection barrier. Employees should use paper towel to turn off water to avoid recontamination of hands. CDI by education and rewashing. -0pts-

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 ham labeled with date it was prepared and frozen. There was no date when the ham was thawed. Also frozen deli meat in walk-in freezer only had date it was prepared. Deli meats should be labeled with the date it was prepared, frozen and then thawed. CDI by education. -0pts-

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 sandwiches being cooled in ziplock back inside a brown paper bag. Sandwiches were stacked in plastic tub and placed in walk-in freezer. At 9:34am the temperature was 57F and at 9:55am they were still at 57F. CDI- sandwiches were removed from plastic container and taken to blast chiller. Reached 43F at 10:40am. -0.5pts-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not certified as Food Protection Manager.

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: Facility could not produce written procedures for hot foods held on TPHC and delivered to various sites.

7-201.11 Store toxic materials to avoid contamination. -P: Observed Mean Green and Cleaner with Bleach stored on middle shelves of dry storage, over food containers, utensils, and buns. CDI- chemicals moved to lower shelf separated from contamination potential.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No documentation of certified person on site during inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Observed volunteer workers not having been informed of reporting responsibilies. No documentation fromregular staff either. Verification within 10 days.

he 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 procedures not being followed for TPHC of sandwiches. EHS approved changes to procedures to comply with rules. Facility will provide new procedures for cooling of sandwiches after assembly. Verification in 10 days.

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 assembled sandwiches in sealed sandwich bags, stacked several layers deep in tub; or in paper bags ready for service at 60-63 F. Bags opened and placed in freezer and blast chillers.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC today with no certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed staff using handsink at 3-comp sink area as a dump sink. CDI- sink cleaned for future use.

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: Found ragu dated 12/6. Found sliced deli meats dated 12/17. Found sliced ham on shelves not dated. CDI- all items voluntarily discarded by PIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employees with sculpted and etched rings working with food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed employees using pH test strips to test for sanitizer concentration. Caring Hearts does not have their own test strips.

•2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC on duty not certified.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: No documentation of employee's being informed of reporting responsibilities. CDI- left form for facility.

4-501.114 Maintain sanitizer at correct concentrations. -P: Bottle labeled as sanitizer measured 0 ppm quaternary ammonia. CDI- took bottle out of service.

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 : Wraps being placed in plastic bags, closed, then stacked high in plastic containers or milk crates at 66 F. One hour later temperartures were 64 F. CDI- removed wraps from bags and placed on cooling trays in freezer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Test kit for measuring sanitizer concentration unavailable. CCK has strips to test sanitizers on site. Caring Hearts does not have their own. Recommended they obtain strips for times when officeis inaccessible.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed employee cleaning broken down slicer after slicing ham. As employee was reassembling slicer, observed ham debris and residue between blade plate and slicer body. CDI- broke slicer back down and properly cleaned.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food with unapproved rings and wearing wristwatches. Unapproved rings cannot be worn, even with gloves on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee using cloth towel to dry equipment after sanitizer had been applied.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited program. Observed PIC with no training.

4-302.12 Food Temperature Measuring Devices - PF: Facility must obtain a thin probe thermometer for taking temperatures of this foods such as prepared sandwiches, deli meat, shredded lettuce. Observed no thin probe thermometer present.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited program. Observed PIC on duty not certified.

2-401.11 Eating, Drinking, or Using Tobacco - C: Employee beverages shall be stored in such a manner that accidental contamination of food, utensils, or equipment cannot occur. Observed employee drink, covered with a straw, on surface with food.

2-301.14 When to Wash - P: Employees shall properly wash hands after engaging in activities that contaminate the hands, and before putting on gloves to work with food. Observed employee change goves after leaving cooking area , after entering walk-in cooler, without washing hands. CDI- discussion and direction to wash hands.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Foods shall be separated so contamination from raw animal foods to ready-to-eat foods cannot occur.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: TCS foods shall be held hot at 135 F or above. Observed cooked hamburger patties 106 F holding next to grill on flat top. CDI- reheated to 165 F on grill and then held in hot water, on grill, and oven.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark TCS foods with day prepared. Found frozen peas cooked day before and not for service again until at least two days later. CDI- peas marked with date cooked.

4-302.12 Food Temperature Measuring Devices - PF: Obtain a thin probe thermometer capable of taking temperatures of thin foods such as thin meat patties. Observed no appropriate thermometer in use.

2-303.11 Prohibition-Jewelry - C: Employees shall not wear jewelry on arms or fingers while working with food, except for a plain wedding band. Observed employee cooking with wristwatch on wrist.

2-102.12 Certified Food Protection Manager: Observed PIC to not have certification from accredited program.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Observed sliced meats cooked sausage not date marked. CDI items marked.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Observed chopped chicken dated eight days out. CDI-discarded voluntarily.