APPLE SPICE LUNCH BOX

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta salad, potato salad, and cut melon above 41F. PIC stated that it was due to the unit being constantly opened during prep and stated that everything was 41F and below before they started working this morning. EHS recorded an ambient temperature of the unit at 48F. -CDI- PIC placed the necessary items in the WIF to be rapidly cooled. (1.5 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in multiple sanitizer buckets at 0-150ppm. Sanitizer label states that the QUAT is affective at 200-400ppm. -CDI- QUAT sanitizer was replaced with properly concentrated solution. (0.5 pts)

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 a tray of cut melon and 2 trays of pasta salad that were portioned 1-2 days prior to the inspection that had not cooled properly. PIC and other employee stated that the items had not left the RIC since they had been placed in there. The facility first cools the products in the WIC once they are initially prepared then they bring the cooled products out of the WIC to be portioned. Once they are portioned the lids get placed on the containers and then are put in the RIC. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts) For more information, please visit: www.meckncgov/foodsafety 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 .

3-501.15 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 portioned cups of pasta salad and cut melon that were cooled in the RIC with the lids on after being portioned. Items were not able to cool correctly. -CDI- PIC voluntarily discarded the necessary items. (0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored directly over a large container of washed RTE salad. Store all unwashed produce below RTE food items. (1.5 pts) For more information on food storage order 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. Observed can opener blade soiled with residue. CDI - PIC placed can opener at three compartment sink to wash, rinse, and sanitize. (0) 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut cabbage in WIC without a date mark. PIC stated cabbage was cut yesterday for salad mix. CDI -EHS provided education on date marking and PIC added label to cut cabbage. EHS not escalating points due to improvement from last inspection. Last inspection EHS observed three items out for date marking compared to one item this inspection. (1.5) REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 feta cheese, boiled eggs, and pasteurized eggs without date marks. CDI- PIC placed date marks on food items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 missing ceiling tile above freezer. PIC stated they removed the ceiling tile to allow for heat to pass through so pipes don’t freeze.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee headphone case being store with dry storage items next to make table. CDI- PIC moved to designated area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Obsrved multiple sliced deli meats and cheeses in the prep top above 41F. Some were filled past the fill line of the container and others were prepped today and not cooled down before putting in the unit. PIC stated that the unit was filled this morning. CDI EHS PIC moved foods to the WIC to cool down. 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 multiple chemical storage items on shelf above a prep table (PIC stated that the table is used for dirty dishes). EHS advised to move chemicals to storage room. Also spray bottle of chlorox cleaner being used to wipe down metal sheet pans that previously contained raw chicken. Also observed sanitizer bucket stored on middle shelf with clean dishes. CDI PIC moved chemicals and advised employee to discontinue using Clorox cleaner on dishes. PIC also moved sanitizer bucket.

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 cut lettuce and grilled chicken that was prepped today and used today cooling in the WIC in deep round plastic containers with lids tightly closed. CDI EHS educated PIC on proper cooling methods and PIC removed lids and put foods in a shallow pan. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.13 Properly locate mechanical insect control devices. Observed flying insect sticky trap plugged in directly above a prep table that hold dirty dishes. CDI PIC unplugged trap.

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 sliced deli meats tightly wrapped in plastic wrap from 3/7 not allowing cold air to flow through the product. CDI- PIC opened plastic wrap and allowed 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 .

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 two dented cans stored on shelf with other non-dented cans and not separated. CDI- PIC separated dented cans from not dented cans.

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 pack of sliced deli meat older than 7 days. CDI - Item was voluntarily discarded.

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 a container of sugar and several bottles of ranch seasoning without labels.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado in the prep cooler with sticker still attached.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops for yeast fully submerged into the product.

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: 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 . Observed chili pulled from freezer with the date frozen rather than the date placed inside the WIC. CDI - PIC properly date marked the chili. No point escalation, observed all items without date markings from the previous inspection dated.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in bucket of QUAT sanitizer (x2) at approximately 100 PPM or below. CDI - Sanitizer buckets were replaced with sanitizer at the proper concentration.

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 cooked corn and sliced deli meat with out date marks that were prepared yesterday. CDI. PIC date marked items in flip top and chubs in WIC. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados washed and cut with sticker still adhered to it. Remove sticker as part of washing process

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed grilled teriyaki chicken and chicken salad to be above 41 F inside lowboy unit. Products in use during inspection. All other TCS foods registered < 41 F. CDI - both items relocated to walk-in cooler to cool down towards < 41 F. -0- 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.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed case of butane canisters stored over opened box containing single service aluminum foil steam table pans on shelving unit. No physical evidence of contamination observed. CDI - Butane canisters stored below pans as a means to prevent possible contamination. -1-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed 2 bags of frozen chicken breast thawed in the prep sink at 83F cold water. CDI: EHS discussed with PIC Brian and removed the chicken breast to continue thawing in the walk in cooler. -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a gallon jug stored in the hand sink to fill water. CDI: EHS discussed with PIC Brian and jug was removed to prep sink to continue filling. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth not fully submerged in the sanitizer bucket. REPEAT VIOLATION -0.5- no points escalated due to improvement from last inspection.

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 whole flat tray of potato and pasta salad dated 2/8 and 2 fruit cups dated 2/4. CDI: PIC voluntarily discarded. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a box of raw frozen chicken breast stored on the floor of the walk in freezer. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth sanitizer bucket in quat sanitizer of 50 ppm. REPEAT VIOLATION -0.5-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility does not have a vomit and diarrheal clean up plan. EHS has emailed PIC Brian a clean up poster and a vomit/diarrheal clean up plan. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloth stored in sanitizer of 0ppm. PIC stated sanitizer was just refilled at 8AM. CDI: sanitizer was changed with a concentration of 50ppm. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips readily available. PIC Brian stated he will have test strips come in Monday (10/11/21). VR within 10 days to ensure facility has quat test strips. -0.5-

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 sliced deli meats beef (8/3) and ham (8/3), boiled eggs (8/2), and individually packaged potato salads (7/27) all date labeled past 7 days. CDI: PIC voluntarily discarded. -1.5-

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 the following items out of date on site: Romaine lettuce in lowboy made 1/17, salad WIC made 1/21, Frog WIC made 1/21, P. Salad WIC made 1/14, Deli meat opened WIC 1/20, Cooked chicken WIC made 1/20. CDI. PIC voluntarily discarded items before EHS left facility.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer in need of cleaning due to build up of food debris. CDI PIC cleaned during inspection. -0 points-

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 goat cheese dated 06-22 and roast beef dated 08-20 still on site. CDI discarded and advised that these foods could only be held for 7 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer and can opener that was visibly soiled with food debris. CDI - PIC moved items to warewashing area for washing, rinsing, and sanitizing. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinated chicken in flip top cooler at 50F and Salad mix in reach in at 44F. Both items were prepared earlier in the day. CDI - PIC removed marinated chicken from flip top and salad mix from reach in and placed both items in freezer for rapid cooling to 41F or less.

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 serving spoon that had fallen into container of ranch dressing. (0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal pans that were not properly air dried before storage. Equipment must be air dried prior to storage.