TWO GUYS N A KITCHEN

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 BBQ chicken cooling in the WIC on speed rack with heavy plastic cover over rack. Condensation was observed on inside of plastic cover.. CDI - PIC removed the covers. - 1 - 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer not functioning during inspection. Thermometer shut off before cycle was completed. CDI - PIC replaced battery on thermometer and it worked for the whole cycle afterwards. - 0.5 - REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed old employee health for signed by employees. CDI - EHS provided PIC with updated form and sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above canned drinks in the WIC. CDI - PIC moved eggs to correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 mashed potatoes cooling in the WIC in tightly covered containers. CDI - PIC removed the covers. - 0.5 - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in bucket with undetectable sanitizer concentration. CDI - PIC had solution refreshed. - 0.5 -

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer @ conveyor dish machine. A VR will be conducted within 10 days to verify possession of thermometer. - 0.5 -

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed deflector plate on interior of ice machine with accumulation of debris. - 1.5 -

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed can of jalapeños on shelf with damage around top and side seam. CDI - PIC placed can in damaged storage area. - 1 -

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink with broken hot water knob. PIC stated ticket had been submitted for repair. other sinks had hot water available. - 1 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in solution with 0ppm quat concentration. CDI - PIC changed out solution. - 0.5 -

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 hot dogs cooling in the WI cooler in tightly covered containers. CDI. PIC removed the covers. 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 .

4-502.11(A) Maintain utensils in good repair. Observed rusted knife at wall mounted shelving unit. CDI - Utensil removed. -0.5-

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 food debris on butchers knife stored at wall mounted shelving unit. All other utensils observed to be clean to sight and touch. CDI - Knife removed to be W/R/S. -0-

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 being stored on shelf with dishes and over food prep area. CDI-cup was removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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. Observed sticker residue on clean utensils. CDI-dishes were scrapped of sticker due and were taken to the dish area to be rewashed rinsed and sanitized.

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 no procedures for vomiting and diarrheal events. EHS provided documents.

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 macaroni and marinara sauce with expired date labels in the WIC. Foods were dated for 02-08-22 and 02-09-22. CDI-foods were discarded.

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 marinated raw chicken cooling tightly covered at insufficient rate to meet cooling parameters. CDI vented and proper cooling rate achieved.

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 walls in dish machine area with build up of black debris.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stickers left on the outside of utensils stored as clean.

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 soap dispenser near dish machine was broken. PIC stated it broke earlier this week and a work order has been put in to have it repaired.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no working thin probe thermometer on site. The facility had several non-thin probe thermometers that worked. The facilitys thin probe thermometer either had a dead battery or was broken.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above RTE foods in WIC. CDI-relocated eggs to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed most TCS foods in WIC at 44F. CDI-maintenance turned down cooler, ambient temp dropping. Rechecked rice 40F

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed many containers of food date marked at 8 days. Day 1 is the date the food is cooked. CDI-redated.

3-302.15 Wash fruits and vegetables prior to use. Observed wrapped apples that were not washed prior to wrapping.

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 spoons stored in container of water at prep area and and stove area.