BJS WHOLESALE CLUB #114 COMMISSARY/ROTISSERIE

REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all counter top cutting boards in prep room with deep scoring, no longer cleanable. Replace boards. (-1)

REPEAT. 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed substantial built up of grease on outside and inside door of rotisserie chickens oven. Deep clean at earliest opportunity and maintain at greater frequency. (-1)

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 stickiness and dark residue covering the wall attachment storing sanitizer test strips. EHS advises removing and deep cleaning the attachment, or replacing. (-0)

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed metal spoons in prep room knife box with handles in dispenser, requiring food contact side of spoons be touched to remove them. CDI- Spoons returned to ware-washing. Do not store spoons in knife box, which prevents proper inversion of utensil. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all counter top cutting boards in prep room with deep scoring, no longer cleanable. Replace boards. (-0.5)

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed substantial built up of grease on outside and inside door of rotisserie chickens oven. Deep clean at earliest opportunity and maintain at greater frequency. (-0.5)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled gloves in hand sink basin to right of rotisserie oven. CDI- PIC removes gloves, basin of sink sanitized. (-1)

4-501.11 Maintain equipment in good repair. Observed need for re-caulking at prep room 3 comp sink. (-0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification of employee health policy training. CDI- EHS provided form for staff to sign. (-0) FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed rotisserie chickens with final cook temperatures of 155-160F. CDI- Chickens returned to oven and cooked to >165F. (-1.5)

REPEAT. 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 no written procedures for TPHC use with rotisserie chickens onsite. (-1.5) CDI- EHS provides temporary written procedures and attaches template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards in prep room with deep scoring. Replace at earliest opportunity. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two packaged chicken breasts in grab-and-go at 44F. CDI- PIC voluntarily disposes of chicken. EHS advises PIC to monitor that section of display case throughout the day to ensure it is capable of holding foods at 41F and below. REPEAT. (-3)

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 no written procedures for rotisserie chickens on time. CDI- EHS provides form, reviews with staff, and verified proper TPHC methods. (-0) TPHC procedure template may be found at: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

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 debris on ground and need for cleaning inside food prep room area. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed many TCS items in B-20 grab-and-go case between 42F-48F. CDI- PIC voluntarily disposes of items above 41F, rearranges case to preclude storage in front rows, and calls in a work order to cooler repair. See comment. 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 .

4-501.11 Maintain equipment in good repair. Observed entirety of grab-and-go B-20c, and front rows of B-20a and B-20b, unable to hold TCS foods at 41F or lower. PIC calls in work order for unit repair. (-0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink in prep area with no paper towels. CDI - PIC provided paper towels.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweaters stored on top of of boxes of single services items for rotisserie chicken. CDI - Items removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed grey and white growth on chicken & orzo. Product prepared and packaged on 7/11/22. No adulteration observed on other products. CDI - PIC voluntarily discarded item.

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 chicken tenders at 45 F in cold holding grab & go unit. Product stacked over fill line. CDI - PIC voluntarily discarded item.

REPEAT: 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 soiled utensils stored inside wall mounted rack. CDI - Utensils re-located to 3-compartment sink to be W/R/S.***No escalation in points due to different category observed.

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 PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and gave information via email regarding 2017 Employee Health Policy changes.

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 Vomit & Diarrhea clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. For more information please visit: http://meck.co/FoodSafety. Observed quat sanitizer concentration at 3-compartment sink at 100 ppm. CDI - PIC remade sanitizer solution. Concentration read at 200 ppm.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed gloves stored inside hand washing sink. CDI - PIC removed items. Points not escalated today due to different violation (6-301.12) from previous inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 3 comp sink area in commissary. CDI - PIC provided paper towels. - REPEAT - 2 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in one room (room is not currently being used). Supplied. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee beverage in sink. Moved to shelving.