SAM'S MART #106

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food handling, preparation, and sale. 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 PIC unable to provide adequate knowledge of employee health policy during inspection. PIC unable to present written employee health policy. CDI - REHS provided during inspection. Repeat. 1 pt. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste receptacle easily accessible to back handsink during inspection. Ensure all handsinks are adequately supplied with conveniently located trashcans. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed facility operating without a Certified Food Protection Manager on-site. A CFPM shall be on-site during all hours of operation. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed food employee not knowledgeable about reportable illnesses, symptoms and exposure. Observed poster but not a complete health policy on site. Updated employee health policy provided to PIC.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed medications stored directly by food in RI cooler. CDI. PIC removed

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaged in food prep with no hair restraints.

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 boxes of single use cups being stored on floor in managers office. Keep single use articles at least 6 inches above the floor.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed facility operating without a Certified Food Protection Manager on-site. A CFPM shall be on-site during all hours of operation. REPEAT.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed build up on probe of thin probe thermometer while being stored. CDI: PIC washed, rinsed and sanitized thin probe thermometer.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed PIC with Food Protection Manager certificate did not arrive at facility until approx. half way through inspection. A CFPM shall be onsite during all hours of operation. REPEAT.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No written procedures were available for responding to vomiting or diarrheal events. CDI: EHS provided a copy.

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 beverage with no lid being stored on shelf amongst and above food items. CDI: PIC removed employee beverage.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed French toast roll ups being commercially reheated on roller warmer since 9:20am. At 11:25am, French toast roll ups measured 119F. CDI: PIC voluntarily discarded French toast roll ups.

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 a box of single use cups being stored on floor in managers office. Keep single use articles at least 6 inches above the floor.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty at time of inspection. PIC verified knowledge by answering relevant questions during and after inspection and by having no priority violations at time of inspection. For more information on becoming a certified food protection manager 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 three (3) ice chutes at drink machine with visible pink and black buildup on interior. Clean as needed to prevent accumulation. Note: Per conversation with PIC, in use utensils at self service stations are rotated to back area for washing and sanitizing approximately every five to six hours. EHS advises facility to replace in use utensils every four hours and to wash, rinse, sanitize, and air dry soiled equipment as needed to maintain this schedule.

4-502.13 Single-use and single-service articles cannot be reused. Observed coleslaw at self service condiment station with single service spoon. CDI - EHS removed single service spoon and replaced with clean, readily available multi use spoon from clean dish area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one (1) dumpster door and one (1) cardboard dumpster lid open at time of inspection. CDI - EHS closed dumpsters prior to returning to interior premises.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed three (3) floor tiles at doorway between register area and backroom with exposed absorbent concrete beneath. EHS advises facility to cover or reseal exposed absorbent flooring.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 approximately nine (9) servings of TCS food (chicken wings and mini tacos) not properly hot holding at hot cabinet. PIC stated that these items had been cooked in the oven and placed at hot cabinet approximately one hour prior. CDI - PIC reheated items to above 165F using on site oven before repacking them and placing them to hot hold. PIC turned temperature up on hot holding units that were not properly hot holding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three (3) separate spray bottles at counters and kitchen area (window cleaner, floor cleaner, and all purpose sanitizer) without proper working labels. CDI - EHS directly labeled containers using dry erase marker.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaged in food prep (corrective reheating of mini tacos and chicken wings) with no hair restraints.

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 one (1) stack of pizza boxes adjacent to the oven with exposed food contacts. CDI - EHS inverted single service articles to prevent potential contamination. REPEAT. Note: No escalation in point deduction due to implied improvement from previous inspection; EHS observed one (1) single service stack with exposed food contacts, as opposed to multiple, open coffee filters.

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 two (2) employee food items (pizza and opened soda bottle) stored above opened coleslaw in hotdog RIC. Store employee food such that it is not above food held for customer resale.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed food employee not knowledgeable about reportable illnesses, symptoms and exposure. Observed poster but not a complete health policy on site. Updated employee health policy emailed to PIC.

6-301.14 Post a handwash sign at each handsink. Observed restroom hand washing sign missing. CDI, signage provided.

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 coffee filters removed form commercial packaging and uncovered / unprotected.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed drain plug missing from an outdoor dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids left open.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety - No employee health policy in place at time of inspection. CDI - EHS provided PIC via email with updated health employee health policy form and poster.

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 - No vomit and diarrhea clean up plan in place at time of inspection. - CDI - EHS provided PIC via email with state’s example of written procedures for vomit and diarrheal events and educational poster.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 corndogs, chicken wings, potato wedges, and cheese and pepperoni roll ups not holding at 135F or above (see temperature chart). - CDI - PIC voluntarily discarded all items not holding at 135F or above. PIC turned temperature up on hot holding units that were not properly hot holding.

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 package of hotdogs without a date mark. - CDI - Per PIC, hotdogs had been opened earlier that day. EHS allowed PIC to date mark hotdogs.

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 4 tongs stored on edge of sink bay at 3 compartment sink. - CDI - PIC moved tongs.

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. - REPEAT - Accumulation of food debris observed in one of the two microwaves and in bottom of two door reach in freezer. Black buildup observed in some of the nozzles of the soda fountain. Increase cleaning frequency of these surfaces to prevent accumulation.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety - No updated employee health policy that includes all 6 reportable diseases in place at time of inspection. Since this is the establishment's first inspection since the new food code was adopted, no point deduction today. CDI - EHS provided PIC with updated health employee health policy form and poster.

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 - No vomit and diarrhea clean up plan in place at time of inspection. Since this is the establishment's first inspection since the new food code was adopted, no point deduction.

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. - Single service articles stored not inverted on top of oven. Store single service articles inverted (food contact surface facing down) to prevent contamination. CDI - PIC inverted single service articles.

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. - REPEAT - Accumulation of food debris observed in the tops of both microwaves. Black buildup observed in some of the nozzles of the soda fountain. Increase cleaning frequency of these surfaces to prevent accumulation.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed facility without an employee health policy. PIC was also unaware of the five reportable foodborne illnesses and symptoms. CDI-EHS provided PIC with employee health poster and thoroughly went over it with PIC. EHS will email PIC the employee health acknowledgement form and recommend implementation of it with all food employees. Note: discussed with PIC about removing the hand soap dispenser at the 3-compartment sink to discourage hand-washing in the 3-compartment sink. The designated handsink in the back area is properly supplied.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris and spills within microwave and chili and cheese dispenser. The food products in the dispensers are protected from contamination. Increase cleaning frequency to avoid build up.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. The left outdoor dumpster does not have a drain plug installed. Contact dumpster company and request new drain plug be installed. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the right outdoor dumpster with side doors fully open.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service spoons stored on the ground in the back storage room. CDI-The box was placed onto shelving.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a molded chicken wrap in the right sandwich display case. CDI-The item was properly discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed an uncovered container of cleaning tabs for the coffee machine stored with opened bags of coffee beans. CDI-The lid was found and the container of covered. Observed a container of pine glo and a spray bottle full of cleaner stored above facility food bags. CDI-Both items were removed and placed onto a bottom shelf.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one dead fly in the right sandwich display case, and several live flies in the facility. Increase pest control methods to reduce amount of flies in the facility.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths sitting in the mop sink. When they are in need of laundering, the manager explained that they go in the orange mesh bag hanging above the mop sink. CDI-The cloths were placed into the bag.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the small reach in cooler, the hand washing sink, and the plumbing under the 3-compartment sink. Have cleaned.

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 wall behind the cabinets under the soda machine to be molding. Needs repair. 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 floors of the back room. CDI-The manager promptly cleaned the floors.