RHINO MARKET & DELI

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no form of hand washing soap at FOH hand washing sink. CDI - PIC obtained new soap bottle.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can of tuna downstairs in storage room. CDI - PIC placed dented can in discarded area.

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 container of vegan cheese in low boy cooler exceeding seven days parameter 10/7-10/13. CDI - PIC voluntarily discarded item. 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 .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed metal pans being dried with wet wiping cloths at 3-comp-sink. CDI-PIC gave education on how to air dry properly.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 pairs of tongs and serving spoons to be handing on the angled brackets that holds up the overhead racks in the dishwashing area, resulting in the clean dishes to be touching the walls and the wall lock box that has the test strips stored in it. CDI - Dishes removed, rewashed, and relocated to another storage area.

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 the racks in the basement WIC to have accumulations of food debris/grime. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of uncovered cooked bacon stored directly on top of raw chicken box in WIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed f two stainless steel metal griddle scraper/chopper with burnt/damaged plastic handles. CDI - PIC voluntarily discarded both items.

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 several secondary squeeze bottles stored clean with tape still attached. CDI - PIC moved items to 3-comp-sink.

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 to go trays of lettuce and spring mix in the lowboy below the expo window at temperatures of 43-47F and PIC stated that they were prepped and immediately placed into the unit during their rush an hour earlier. Cooling of products should only be done in the WIC, not in lowboy refrigerators since they are not designed to rapidly cool product down. Products were also observed stacked on top of one another and with their lids on and this does not allow for adequate cold air flow around the product. CDI - PIC moved trays of lettuce and spring mix to WIC and the lids were opened to allow for rapid cooling. Items all observed at 41F or lower 30 mins later. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans stored stacked together wet. Ensure pans are allowed to air dry before stacking.

4-501.11 Maintain equipment in good repair. Observed metal cords used to secure knives damaged throughout the kitchen. The knives and cords are provided by an outside vendor hired by the airport. All cords must be replaced and kept in good repair. Observed shelving in the walk in refrigerator with chipping paint. Replaced the damaged equipment. Note: Airport knife vendor has been notified by HMS Host to ensure tethers are in good repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed, Thousand Island dressing on ice above the grill. Product was at 67 F. The the storage location is preferred for the establishment due to the high volume of the product being used. Recommend to create a TPHC procedure for the product. CDI, product discarded and PIC completed TPHC paperwork for the product. Establishment points were not increased due to obtaining CDI and no increase in the amount of cold holding violations. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed hand sanitizer stored on a shelf above a preparation table. No food on the preparation occurring on the counter at time of inspection. CDI, hand sanitizer moved to an approved location.

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 single service gloves stored under a sewage line at the front coffee station dump sink. CDI, gloves moved to a clean location. Points were not escalated due to improvement and no visible signs of contamination on the unopened box of gloves.

4-501.11 Maintain equipment in good repair. Observed blender container with a crack in the plastic near the bottom of the container. Observed metal cords used to secure knives damaged throughout the kitchen. The knives and cords are provided by an outside vendor hired by the airport. All cords must be replaced and kept in good repair. Observed shelving in the walk in refrigerator with chipping paint. Replaced the damaged equipment.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed deli sandwiches in small refrigerator at 43 - 47 F. Only 35 minutes remaining in 4 hour cooling window. CDI, EHS intervened and had staff move the products to walk-in refrigerator and cooled to less than 41 F. PIC and lead staff advised they will now cool the sandwiches in the walk in and freezer to less than 41 F prior to placing in the reach in storage unit. Ensure all staff are trained to cool foods. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in the glass door refrigerator under the coffee station at 50 F. CDI, products discarded. 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 .

3-501.18 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 deli meats prepared yesterday with today’s date. Staff had replaced the pan the deli meats were in and used today’s date. CDI, PIC relabeled the products and provided training to the staff. 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 .

3-501.15 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 deli sandwiches prepared this morning and not cooling quickly. Staff are preparing the sandwiches, placing in closed container, and then placing the packaged sandwich in the small reach in refrigerator. Observed the sandwiches at 43-47 F. EHS intervened, PIC moved the sandwiches to the walk-in for quicker cooling. Staff will how place the sandwiches in the walk-in uncovered on a sheet pan (single layer) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one old mouse dropping in the basement storage room refrigerator. Continue to monitor and complete enhanced cleaning for pests.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed the interior of the knife holders starting to collect residue. Clean the knife holders more frequently at each knife station.

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 single service cups stored under a sewage line at the front coffee station dump sink.

4-501.11 Maintain equipment in good repair. Observed glass door refrigerator that is not functioning at 41 F or below. The back of the unit is iced over. Establishment will use commercial refrigerator on the front line until the refrigerator is repaired. Non-TCS beverages will be placed in this unit.

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 large hole in wall at sewage pipe under preparation sink. Keep wall openings sealed. 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 old boxes and debris under the shelving in the basement walk-in refrigerator. Keep the floors clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Paper towel dispenser at front hand sink was not functional. CDI - PIC took out paper towels from dispenser.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed eggs hot held on grill at 118 F. CDI - PIC voluntarily discarded 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed ice accumulation on box stored under leaking condenser in downstairs WIF.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink colored buildup on back side of shield in ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced deli meat and avocados in prep top above 41F. PIC stated that they were prepped at 11:30 am. CDI PIC put foods in WIC to cool down. 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 .

3-501.15 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 mushrooms and zucchini cooling on rack in dish room at 59F. PIC stated that foods were cooked at 11:30 am today. EHS advised PIC that once food reaches 135F to put in refrigeration. CDI PIC moved foods to WIC to cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 bottle of water and oil not labeled. CDI PIC labeled squeeze bottles.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on shelf of prep table with bread and with wrapping paper. CDI PIC moved buckets.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed black buss tub in handsink in back of facility. CDI-tub was removed from sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not dispensing paper towels. CDI-dispenser was fixed

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 peppers in cold drawer and turkey, roast beef in the flip unit that were holding above 41F. Items were prepped and placed into units before EHS arrival. CDI-items were placed into freezer to rapidly cool down.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed salads cooling in the reach in cooler while covered with lids. CDI-salad lids were taken off so that salads could rapidly cool down. Salads were also placed into the WIC to cool down. REPEAT

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed salads cooling in the reach in cooler while covered with lids. CDI-salad lids were taken off so that salads could rapidly cool down. Salads were also placed into the WIC to cool down.

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 oil by the grill that were not labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch while prepping food.

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 tomatoes, tuna, lettuce, goat cheese, mozzarella cheese, zucchini and mushrooms in the flip unit that were above 41F. PIC stated that items were prepped before arrival and that the unit had been opened due to the lunch rush. CDI-items were placed onto ice to help quickly cool down. Observed salads in the reach in that were above 41F. Salads were prepped around 12pm. Salads were put into the freezer to quickly cool down. EHS recommended that foods be placed into the freezer to quickly cool down so that they can be used. REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored on food prep surface. CDI- Drink was removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can blocking hand sink near ice machine. CDI- Trash can was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the grab-n-go case that were above 41 F. Items were prepared yesterday according to management. Also, observed sliced ham stored in sandwich prep unit at 44 F. Items appeared to be stored too high in compartment. CDI- items in grab-n-go were discarded. Items in prep unit were placed in walk-in cooler. REPEAT.

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 pulled chicken that was cooling at room temperature. Recommendation to PIC is to use ice to help cool chicken if stored at room temperature to cool. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at prep stations that are stained and have deep grooves in them. Replace or resurface cutting boards.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items above 41F in the sandwich prep cooler top. Grilled onions, pulled chicken, mozzarella, lettuce, tomatoes and ham were prepped this morning. CDI (corrected during inspection) by designating the top shelf of the WIC for cooling of all foods. Foods were moved to this shelf is directly across from the fan so cold air blows across foods for proper cooling. Also use metal pans to assist in keeping food cold.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed two ham & swiss wrapped sandwiches in the grab and go display case with smeared dates. Facility uses a sharpie marker. CDI by redating sandwiches with the date.

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 pulled chicken, wrapped pans of tomatoes and covered ham cooling in the small WIC after being prepped. Don't cover food until it is cooled to 41F and use the top shelf of the WIC as stated in #20.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed stand up freezer handle broken. Area is hard to clean. Discussed fixing the handle.