AUNTIE ANNES NC136

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No proof of training for the employee health policy and reporting agreement. *CDI - EHS provided court of the employee health policy document for PIC to have staff read, sign and date. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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- *Observed - Establishment utilizing TPHC without written procedures. *CDI - EHS emailed PIC a copy of written TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Red Sanitizer bucket with dish detergent. *CDI - PIC voluntarily discarded item.

4-501.11 Maintain equipment in good repair. *Observed - Sanitizer at 3 compartment sink unable to dispense sanitizer. PIC and staff will mix sanitizer by hand until work order is completed and dispenser is repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee Cellphone stored directly on back prep surface. *CDI - PIC removed items.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired CFPM servsafe certificate. PIC stated that she has been signed up for class prior to today’s inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pepperoni pretzels, mini and regular hot dogs below 135F in hot case (see temp chart). CDI-PIC voluntarily discarded TCS items from hot case. REPEAT. EHS to establish TPHC procedure since facility discards products every 30 mins. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed mini hot dogs above 41F in reach in fridge across from 3 compartment sink cooling due to thawing in running water in rinse basin of 3 compartment sink. Cold water temped at 91F. EHS spoke with PIC about proper thawing in running water procedure: water must be below 70F (use ice bath to ensure submerged water for thawing items is below 70F), constant running water, and to remove items once any part of the food is above 41F. PIC stated facility thaws in fridge unless needed for immediate use. CDI-Mini hot dogs to continue cooling in RIC until down to 41F, education provided.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed a food employee rinsing towel off at handwashing sink. CDI, towel removed from handwashing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pepperoni and cheese pretzel and hot dogs hot held between 110 and 128 degrees F. CDI, pepperoni and cheese pretzel voluntarily discarded and hot dogs reheated to 172 degrees F. Repeat. TPHC discussed as possible option to hold TCS items in case. TPHC procedure document emailed to operator . 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with wrist bands and watches. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket of quat sanitizer testing 0ppm.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed cup used as scoop in dry ingredient container.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed food employees turn faucet off with hands after washing and before handling clean single-service articles. Observed 2 food employees touch face and not wash hands. Observed food employee enter food prep area from outside but not wash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed hot dog hot held at 122 to 127 degrees F. CDI, operator voluntarily discarded hot dogs. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed containers of cheese, hot dogs cold held between 49-50 degrees F in low reach in refrigerator. Maintenance contacted and scheduled to arrive within 15 minutes for low reach in. CDI, items voluntarily discarded. PIC to follow up after maintenance visit. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed hot dogs thawing in 3 compartment sink at ambient air temperature. CDI, hot dogs relocated to thaw under refrigeration.

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 salt, cinnamon, and dry food ingredient containers not labeled by common name of food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fruit fly near can wash.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no quant test kit available for quant sanitizer. Vr required.

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 employee drinking in kitchen. CDI EHS educated employee.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn water off with their clean hands. EHS educated employee and they rewashed their hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee put on gloves without washing their hands. CDI EHS educated employee and they re-washed their hands.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 spray bottles of glass cleaner in cabinet and on the same shelf with tray liners. CDI PIC moved spray bottles

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no head coverings. CDI employee put on hair nets. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wiping cloths on counters. CDI PIC put wiping cloths in a sanitizer bucket.

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 in Reach in sitting on top of customer food. CDI PIC put employee food in a container and moved it to bottom shelf. REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee using cell phone in kitchen. CDI EHS educated employee. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back hand sink blocked with crates. CDI PIC moved crates.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without a hair coverings and beard guard. CDI Employee put on a hair net and put a face mask on to cover his beard.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing on top of bag of flour. CDI PIC moved employee clothing. 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 drink with a straw on prep table. Observed 2 employee drinks on top shelf in Reach in cooler above customer food.CDI PIC moved employee drinks from Reach in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed covered container of american cheese at 48 F inside upright reach-in unit. Product had been transferred into unit an hour before inspection. CDI - Product vented and placed into ice bath to cool down to < 41 F. -1.5- 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.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety 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 quat sanitizer in 3-comp sink to be at less than 50ppm. EHS observed that the dispenser was not pulling the sanitizer through. CDI-quat sanitizer was discarded and bleach is now being used to sanitize. PIC called eco lab

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 in use utensils not being stored with the handles above the food. CDI-utensils were removed

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on faces of equipment and around oven.

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 floor in need of cleaning as well as items picked up off floor in rear kitchen area.

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 breakfast sandwiches in display case that were not labeled with a time in and/or time out label. CDI- items were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of degreaser that was not labeled. Spray bottle was stored near the front counter. CDI- spray bottle was properly labeled.

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 a container of sliced turkey cooling in a refrigeration unit while tightly covered. CDI- PIC uncovered sliced turkey, covered with a loose piece of parchment paper and placed in the refrigerator to cool.

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 employee wash hands and cut off faucet with bare hands. CDI- Inspector trained employees on proper hand-washing. Employees rewashed hands.

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 There was not any time in-time out markings on pretzel dogs or minis during inspection. CDI- Provided facility with another copy of TPHC template. Product was properly labeled. Management stated that items are discarded after 30 minutes.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food while not wearing hair restraints. CDI- Employees put on hair restraints.

2-102.12 Certified Food Protection Manager - C Observed no CFPM on site. Facility has 210 days for compliance.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed no written or verbal health policy. CDI (corrected during inspection) written health policy provided.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can, mop bucket and brooms blocking access to kitchen hand sink next to the ice machine. CDI items relocated.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper towels stored under the prep sink drain line. Advised facility to relocate these items.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips. CDI by calling HMS Host for test strips.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets and belongings stored on the ice machine and on bags of flour. Advised facility to relocate items.