ITS JUST GREAT FOOD

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy hardboiled eggs in RIC 2 during inspection. CDI - PIC voluntarily discarded. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at 0ppm chlorine during inspection. CDI - Line cleared of blockages and primed during inspection. Sanitizer dispensing at 100ppm chlorine. 0 pts. 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

3-501.18 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 canned tomatoes in RIC 2 with opening date of 4/28/26 during inspection. Observed container of hardboiled eggs baring no opening date in RIC 2. PIC stated eggs had last been used around 4/5/26. CDI - Both items voluntarily discarded. Repeat. 3 pts. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips on site discolored and unable to provide an accurate reading. Acquisition of new strips necessary. 10 day VR required. 0.5 pts.

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 containers of enchilada sauce baring a date of 12/10/25 despite PIC claiming it was opened on 12/9/25. CDI - PIC able to confirm that they themselves opened the container on 12/9 and labeled with proper date. 1.5 pts. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed bacon jam with cooked onions and garlic being thawed at room temperature during inspection. Jam was still visibly frozen. CDI - PIC placed into RIC to continue the thawing process. 0 pts.

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 heavy grease build up on mini fryer in kitchen during inspection. More thorough or frequent cleaning necessary to preclude pest harborage. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple dented cans being stored in conjunction with unadulterated cans in dry storage during inspection. CDI - PIC segregated. 0 pts.

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 squeeze bottles of oil and shaker bottles of spices not labeled to indicate what they are storing. Ensure all working containers are properly labeled to identify their contents. Repeat. 2 pts

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed on ladle and one knife with build up being stored as clean. CDI: PIC returned items to be W/R/S.

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 several working containers of spices and oils being stored without labels. Label all working containers of spices and oils. REPEAT.

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 on bottom shelf of prep counter used for storing food items. Clean as needed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a strawberry with build up of mold growth being held in a container amongst other pieces of produce in RIC. CDI: PIC voluntarily discarded container of produce.

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 working bottles of vinaigrette and olive oil unlabeled. Label working bottles of food. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep crevices and chips being stored on clean storage rack. Resurface or replace cutting board.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed markers and a roll of tape being stored on sheet tray amongst clean utensils. CDI: PIC separated markers and tape and returned clean utensils to be W/R/S.

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 concentration level at 10ppm in sanitizer bucket. CDI: PIC refilled sanitizer bucket with fresh chlorine sanitizer that measured 100ppm.

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 working containers of yeast and cooking oil without labels. CDI: PIC labeled working containers. REPEAT.

4-502.11(A) Maintain utensils in good repair. Observed two silicone spatulas with deep cracks and chips being stored on clean storage rack. CDI: PIC voluntarily discarded spatulas.

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 zip lock bags of sugar and brown sugar being stored in a container on storage shelf unlabeled. CDI: PIC labeled items.

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 use aluminum pans being stored right side up outside of their original packaging on speed rack. CDI: PIC inverted pans to protect from contamination.

6-301.14 Post a handwash sign at each handsink. Observed female restroom without handwashing signage. CDI - EHS provided handwashing stickers to PIC to affix.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed portions of bagged, uncooked in one (1) bin of chicken in 3 Door RIC at temperatures above 41F (Observed at 44F via EHS thermometer, 43F via PIC thermometer.) All other food, including furthest portion of raw chicken, registered at less than 41F. CDI - PIC added ice to bagged chicken, which is scheduled to be cooked and served for non-profit event. EHS advises PIC have 3 Door RIC serviced. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed one (1) opened container of heavy cream lacking a date mark. - CDI - PIC confirmed container had been opened one (1) day prior (01/17). Cream was date marked accordingly. REPEAT. 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 one (1) container of puréed chipotle peppers (from a canned mix) in 3 door RIC with a date mark of 09/05. CDI - PIC voluntarily disposed of out of date heat treated plant food. 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 .

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 one (1) cracked floor tile on floor between stalls of male restroom. All flooring, walls, and ceilings within kitchen were observed in good repair.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bin of mixed, unwashed produce (potatoes, onions, lemons) above hermetically sealed Belgian waffles in 3 Door RIC. EHS provided RIC storage order charts to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed one (1) small container of blended chipotle pepper mix (made with canned chipotle peppers) lacking a date mark. - CDI - PIC date marked container.

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 four (4) working containers of spices at kitchen storage rack (garlic spice blend, cinnamon sugar blend, black pepper, and kosher salt) without effective labeling) CDI - PIC and EHS identified and labeled all shakers and containers of spices.

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 minor food soil on one (1) metallic rack of 3 Door RIC. Clean as needed to prevent accumulation.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak in plumbing beneath dish machine while actively sanitizing. PIC states that machine was serviced recently and is otherwise fully functional. EHS observed no other plumbing or warewashing issues. Repair plumbing as needed to prevent active leaks.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed gauge of Victory refrigerator stuck on -43 degrees F and not functioning. Ambient air thermometer not provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food items stored on ground in dry storage / office area.

4-501.11 Maintain equipment in good repair. Observed low temperature dish machine not in-use. PIC, stated they use 3 compartment sink for wash, rinsing and sanitizing food contact surfaces and equipment and church is aware of it and have contacted company for service. Long term compliance visit needed to ensure calibration of dish machine and contact information left with PIC. Service scheduled for today or tomorrow according to PIC.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee relocate garbage can with gloved hands then proceed to handle clean equipment. CDI, employee washed hands.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single-service containers on ground.

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. - Observed milk above 41F in RIC. Per PIC, milk had not been removed from RIC since two days prior (Sunday). - CDI - PIC voluntarily discarded milk. EHS recommends having RIC serviced.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed opened gallon of milk lacking a date mark. - CDI - PIC voluntarily discarded milk.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed leak from broken condensation line in 3 door reach in cooler. Repair condensation line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed two sanitizer buckets at 0ppm with wiping cloths stored in them. - CDI - PIC replaced sanitizer in buckets to proper strength for chlorine sanitizer (100ppm).

4-501.11 Maintain equipment in good repair. - REPEAT - Observed leak from broken condensation line in 3 door reach in cooler. Repair condensation line.

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 - REPEAT - Establishment had educational poster posted but no written procedures or kit in place for responding to vomiting and diarrheal events. - CDI - EHS educated PIC on need for written procedures and kit. EHS provided copy of written procedures. Kit will be in place by next inspection.

4-501.11 Maintain equipment in good repair. - Observed leak from broken condensation line in 3 door reach in cooler. Requires repair.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- PIC has posted MCHD Employee health policy poster, but PIC was unaware that salmonella nontyphoidal has been added to the reportable illnesses. CDI - EHS educated PIC on the updated BIG 6 reportable illnesses and provided a hard copy of the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements.

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 Observed facility without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure and poster for vomit and diarrhea clean-up. EHS recommends facility review document with all employees and purchase or make a kit. Maintain written procedures in facility for employee and inspector review.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed an open container of milk and an open container of crema cold holding in reach-in refrigerator. EHS asked when products were open and PICs were unsure. CDI- PIC voluntarily discarded products.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed outdoor dumpster without a drain plug. Install a drain plug at the dumpster.

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 catering food items (chicken wraps and cut watermelon) ambient cooling in reach-in cooler in deep portions and covered with plastic food wrap. CDI-EHS asked PIC about their cooling methods and he stated they normally place food on plans in thin layers and keep uncovered. PIC elected to follow their procedures after conversation about cooling methods. Items were placed on plans in thin layers, uncovered, the watermelon was placed in ice baths, and the chicken wraps were quickly cooled in the reach-in freezer. Ambient and two-step cooling posters provided to PIC. EHS also recommended cooling all ingredients in reach-in coolers or freezer prior to the prep date. EHS explained that all TCS foods shall be 41F or below or 135F or above prior to and during transport to events. PIC understood and should equipment they use to transport products. Please note that your permit states the following: "This caterer shall operate during hours that the day care and church are not utilizing the kitchen. - If cooling cannot be conducted safely, a blast chiller or walk-in cooler shall be installed or cooling shall be discontinued."

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a large bag of gallon liquid containers stored directly on floor in storage area.

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 scoop handle stored in the sugar container. CDI-The handle was moved out of the product.

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 cleaning needed to the wall behind the dish machine. Have cleaned.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the facility. Increase pest control methods.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during the inspection. The managers servsafe has expired and the second employee was not onsite during the inspection.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water to the hand wash sink. According to the manager, there was hot water to the faucet this morning. Hot water is available to the 3-compartment sink and the dish machine. CDI-After waiting about 25 minutes the hot water came back to the faucet. It is possible that the hot water heater was depleted and has now recovered.

6-301.14 Post a handwash sign at each handsink. Hand sink in men's bathroom was missing hand washing signage. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepped bowls salad at room temperature. CDI - PIC was allowed to place a discard time that would not exceed 4 hours from the prep time. Facility has elected to hold foods at time moving forward. Will provide TPHC template to use to back this process. -1.5 points.

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 vegetable soup that was previously frozen with a pull/thaw date but not a date to indicate when it was frozen. CDI- explained to PIC foods should be marked with date prior to being froze. Vegetable soup was dated. 0 points. General Comment: Remove ice buildup from interior of 1 door freezer unit.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed pineapples above RTE food in reach in unit. CDI items relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in kitchen with pink and black debris.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed underside of mixer and reach in freezer racks and door sides in need of cleaning.