CHILL AND FILL

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy agreement on site. -CDI- EHS provided employee health document. (1 pt) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings holding under 135F. PIC stated that the wings are only held for a maximum time of an hour and 20 minutes then discarded. EHS observed time stamping on the boxes of food that was hot holding but no written TPHC procedures. -CDI- EHS provided TPHC procedures for the the items in the hot grab and go. (0 pts) 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 on duty during inspection. (1 pt) 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 TCS sandwiches above 41F while said to be cold holding. PIC voluntarily discarded the sandwiches. EHS observed that the ambient temperature of the unit was 44F. EHS stated that no TCS foods are to be held in the unit until the unit is repaired or replaced. REPEAT*** (3 pts) VERIFICATION REQUIRED*** 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a can of raid next to the hand sink. The raid is to be used for household use only. -CDI- PIC voluntarily removed the can of raid. (0 pts)

4-501.11 Maintain equipment in good repair. Observed the unit holding the TCS sandwiches with an ambient temperature of 44F. PIC stated that they plan on getting a new unit on thanksgiving. PIC also stated that there is a cooler in the back that is able to maintain an ambient temperature of 36F. EHS will be making a 3 day verification (see item #22). REPEAT*** (1 pt)

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all the house made sandwiches (ham-5, turkey-3, pimento cheese-6, and bologna-4) in C/H unit above 41F with date marking ranging form 5/30-6/4. CDI - PIC voluntarily discarded all the food. PIC unplugged unit and will no longer use piece of equipment do to frequent failure. PIC has a similar newer unit in the storage room that will be swapped out. 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 .

REPEAT 4-501.11 Maintain equipment in good repair. Observed the ambient air of the C/H unit where sandwiches are stored temperature abused. Ambient air was observed at 45*F-47*F. PIC stated they are swapping out the unit today due to frequency of repairs being made to older unit. VR for new unit.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed out of date vomit and diarrheal clean up written procedures and establishment had no clean up kit. CDI - EHS provided education and handed out updated signage. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed light blue walls inside ice machine with black residue on walls and lid.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed six sandwiches of each; ham/cheese, turkey/cheese, bologna/cheese, chicken salad, and tuna all above 41*F inside cold holding unit. PIC stated they were prepared yesterday around 8:00PM. CDI - PIC voluntarily discarded all sandwiches inside cold holding unit. See temp chart. 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 .

3-501.18 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 three open blocks of sliced American cheese without any date marking /labels in walk in cooler. CDI - PIC stated they were opened sometime last week and were used to make the sandwiches. CDI - PIC voluntarily discarded three blocks of sliced American cheese. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed three insect spray cans for residential use only stored underneath handwashing sink. CDI - PIC voluntarily discarded three insect spray cans.

4-501.11 Maintain equipment in good repair. Observed the ambient air of the cold holding case where TCS foods are stored for exmaple sandwiches that had to be voluntarily discarded due to temperature abuse. Ambient air was measured at 48*F-50*F. PIC stated they will have repairs made. EHS instructed to not add any TCS foods inside cold holding case till repairs are completed.

3-201.11(A) Use food from approved sources only.-P Observed cake slices from WRight’s Deserts being offered for sale. PIC is not sure if supplier is permitted. CDI PIC Removed cake slices from counter.

4-501.11 Maintain equipment in good repair. Observed door to WIC not self closing.

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink draining very slow. It took at least 10 minutes to drain.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC unable to answer any of EHS questions regarding operation of food establishment. REPEAT VR needed 3-7-24 Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee drinks sitting on top of reach in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bologna and turkey sandwiches in Customer reach in cooler at 45F. PIC stated that they were made 2-23-24. PIC stated that she does not know food safety temperature requirements. This item has been in violation on 4 of the last 5 inspections. CDI PIC voluntarily discarded sandwiches. VR needed 3-7-24 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 Observed turkey and bologna sandwiches prepared at facility with no date mark. PIC stated they were made Friday. CDI PIC voluntarily discarded. REPEAT VR needed 3-7-24 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. Pf Observed a chub of bologna thawing on drain board of 2 comp sink. PIC stated that it was taken out of freezer in the last hour. CDI EHS educated PIC on approved thawing methods and the bologna was put in the WIC.

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 turkey and bologna sandwiches in customer grab n go case with not labels. This item has been in violation on 3 of the last inspections. EHS educated PIC on providing labels for all food packaged at facility. VR needed 3-7-24

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 sponge used to wash dishes. 4-501.11 Maintain equipment in good repair. Observed the grab n go cooler for the house made sandwiches not holding tcs foods at 41F or below. The ambient air is 48F today. This has been a violation on 4 of the last 5 inspections. Facility is not to store tcs foods in this cooler until it is approved VR needed 3-7-24

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee dishes commingled with utensils to make sandwiches in drain rack. REPEAT 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 commingled with customer food in reach in cooler

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC is not a CFPM and had 2 priority violations. CDI EHS educated PIC on the appropriate priority violations. REPEAT Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee put on clean gloves without washing her hands. CDI employee washed her hands and put on clean gloves

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed sandwiches being made with bare hands upon arrival. CDI Employee washed hands and put on gloves.

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 container of deli meat not date marked. Observed chicken sandwiches in display case not date marked. PIC stated that sandwiches were made today and deli meat was opened yesterday. CDI PIC put date mark on container and sandwiches. REPEAT 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .Observed no food thermometer at facility during inspection. VR needed 9-17-23

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee making sandwiches with a bread let on her arm. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipmenot, and utensils. Observed employee making sandwiches without a hair covering on.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee dishes commingled with clean food utensils in drain rack.

2-102.11 (A) - (C)(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed that PIC was not a CFPM and had some priority item violations **REPEAT** -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC to not have a CFPM. **REPEAT** -1-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed handwashing sink blocked by drink cooler. -CDI- PIC moved cooler so that handsink is accessible. **REPEAT** -2-

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 sandwiches and cut melon in reach in cooler that were above 41F. PIC stated that the foods were prepared yesterday. -CDI- PIC voluntarily discarded items. EHS and PIC discussed about implementing TPHC for TCS foods placed out for services.**REPEAT** -3-

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 deli meats and cheese in the WIC that were not properly date marked. Foods were opened the day before. Observed sandwiches and melon prepared the day before in reach-in without dates. -CDI- All foods were correctly date marked. EHS educated PIC on 7 day date marking requirement. **REPEAT** -3-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed spray bottle containing bleach sanitizing solution above 200 ppm. -CDI- EHS educated PIC on how to properly prepare and test sanitizer solution and corrected concentration to 100 ppm. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open door. -CDI- PIC closed door. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed various items stored outside of waste bin. -0-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed that PIC was not a CFPM and had some priority item violations REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC to not have a CFPM. REPEAT

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed sandwiches being prepared with barehands upon arrival. CDI-sandwiches were discarded.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed box of towels on handsink, observed boxes on floor in front of handsink. CDI-boxes were removed.

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 sandwiches in reach in cooler that were above 41F. PIC stated that sandwiches were prepared before EHS arrival. CDI-sandwiches were placed into the WIC to cool down. 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 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 deli meats and cheese in the WIC that were not properly date marked. Foods were opened the day before. CDI-foods were correctly date marked. EHS explained 7 day date marking to PIC. REPEAT

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed that PIC was not a CFPM and had some priority item violations REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC to not have a CFPM. REPEAT

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 watermelon in the reach in cooler that was above 41F. Watermelon was left in cooler overnight. EHS noticed that cooler was in defrost mode. CDI-watermelon was discarded, temperature of cooler was turned down.

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 deli meats and cheese in the WIC that were not properly date marked. Foods were opened the day before. CDI-foods were correctly date marked. EHS explained 7 day date marking to PIC. 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 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 a container of pimento cheese that was not properly date marked. PIC stated that the container was opened 10 days ago. CDI-container was discarded and also pimento cheese sandwiches were also discarded (sandwiches were prepared earlier that morning). EHS explained 7 day date marking to PIC.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed that PIC was not a CFPM, could not answer all of the questions and had some priority item violations

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC to not have a CFPM. REPEAT

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf observed PIC to not know the food borne illnesses and symptoms. No employee health policy was observed. CDI-EHS educated PIC on food borne illnesses and symptoms, posters and employee health policy were given to PIC for employees to sign and to be put up around the facility.

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 establishment to not have any procedures on vomiting and diarrhea events. CDI-EHS educated PIC and provided posters and template for procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sandwich’s in the reach in cooler that were prepared today that were 43F. Sandwiches were placed into the reach in cooler an hour before EHS arrival. CDI-EHS instructed PIC to place sandwiches into the WIC to quickly cool back down. EHS also suggested that the sandwiches be placed on ice to allow them to stay cold while the reach in unit is continuously being opened and closed.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed container of bleach sanitizer to have a concentration below 50ppm. CDI-PIC Corrected sanitizer concentration to 100ppm.

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

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed turkey in walk-in thawed out yesterday with no date. Observed dates of sandwiches are dates that sandwiches are prepared not dates that the first TCS ingredient was prepared. The date shall be the date of the earliest prepared ingredient. Verification Required.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer in spray bottle turned the test strip almost black and was at a concentration well over 200 ppm. CDI- PIC watered down bleach solution to 100 ppm.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed food establishment had a thin probe thermometer but that it did not turn on. The battery should be replaced or a new thin probe thermometer should be obtained. Verification Required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and drink sitting on prep surface. CDI - PIC moved phone and drink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a food safety certification during the time of the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed barbeque in the hot holding unit at 113F. Observed hot dogs at 120F on the hot roller. CDI- PIC reheated all items.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed hot holding items attempting to cool (chilli, bbq, hot dogs) they are not permitted to cool these items. Items were also not cooling at the correct rate. PIC said items had been cooling since 1:30 and at 3:45 the bbq was at 95F, hot dog at 60F and chilli was 78F; items did not hit 2 hour cooling rate. CDI-PIC voluntarily discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grab and go cooler with an ambient air temperature at 51F. Cooler is not holding at the proper temperature even after an adjustment was made by the PIC. PIC contacted maintenance company to repair the cooler. PIC is not using the cooler until it is repaired and maintaining food at at least 41F or below. CDI-PIC voluntarily discarded all TCS sandwiches. A follow up visit will be made to check on the cooler.

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 prepped sandwiches in grab and go cooler holding at 50F, upon questioning PIC said they put tightly wrapped sandwiches directly in grab and go, instead of putting them into the walk-in cooler. Observed hot holding items attempting to cool while covered in the walk in cooler (chilli, bbq, hot dogs) they are not permitted to cool these items. CDI-PIC voluntarily discarded

5-502.11 Frequency-Removal - C Observed dumpster area with several bags of trash sitting on ground with dumpster full. Informed the truck comes on Thursday, may need to increase frequency.