SAMS MART #108

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing signage at handwashing sink near coffee station and in male restroom. CDI - Handwashing signage was provided to PIC. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed stack of frozen pizzas in reach in freezer stored without coverings, wrappings, or in original packaging. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage crumbles, cooked ground beef, and cooked chicken wings in flip top unit with cold holding temperatures between 44F and 47F. Ambient air temperature of flip top unit was 47F. CDI - TCS foods were discarded and unit taken out of service. Flip top unit is used to hold pizza toppings and cooked chicken wings for commerical reheat. A verification will be conducted by 9/24/2026 to determine if establishment is in compliance. -1.5 points- 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date mark for pre-cooked chicken wings stored in flip top unit. All other TCS foods had proper date mark. CDI - Chicken wings were discarded. -0 points- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottles of degreaser and chlorine bleach stored with clean utensils on three compartment sink drain board. Observed sanitizer wipes stored on shelving above TCS food in flip top unit. CDI - All items were stored in designated chemical storage area. -1 point-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no functioning thin probe thermometers in establishment. Two available thin probe thermometers were not functioning. A verification will be conducted by October 1st, 2026 to determine if establishment is in compliance. -0.5 points-

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 single use food boxes stored open, upright, and without protective packaging. Observed box of single use cup lids stored on floor in dry storage area. -0 points-

4-501.11 Maintain equipment in good repair. Observed pizza flip top unit with an ambient air temperature of 47F. Unit was taken out of service. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on pizza flip top with heavy gouging and staining. Resurface or replace with cutting board that can be effectively cleaned and sanitized. -REPEAT- -1 point-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed available quat sanitizer test kit unable to accurately measure quat sanitizer concentration. Test kit had an expiration of November 2023. Quat sanitizer test strips provided by regulator showed a quat sanitizer concentration of 200ppm at three compartment sink. A verification will be conducted by 10/1/2026 to determine if establishment is in compliance. -0.5 points-

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 heavy food accumulation on bottom inner surfaces of pizza flip top unit and drawers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-205.15 Maintain a plumbing system in good repair. Observed heavy leak at three compartment sink spray arm. Establishment was using an old towel to stop leak. -REPEAT- -1 point-

6-501.16 Store mops for air drying after use. Observed mop stored in mop bucket after use in a manner that did not promote air drying. -REPEAT- -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. -REPEAT- -1 point-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with dark staining and deep gouging at flip top. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used underneath ready to eat food items like shredded cheese in reach in freezer. Discard cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -0.5 points-

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 abundance of food debris and residues on inner non-food contact surfaces of flip top cooler. Observed crusted food and debris on non-food contact surfaces of chili and cheese dispenser. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed leaking spray arm at three compartment sink. -0 points-

6-501.16 Store mops for air drying after use. Observed used mop stored in a manner that did not promote air drying at can wash. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked mushrooms, stored on prep table without temperature control, with an internal temperature of 69F. Cooked mushrooms were placed on prep table for pizza preparation. CDI - PIC has been advised to hold cooked mushrooms in flip top cooler during food preparation. -1.5 points- 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed TCS foods in customer self serve area and in kitchen flip top cooler marked 9/10-9/17. CDI - PIC was reminded that TCS foods have a 7 day window to serve or discard. PIC corrected dates during inspection. -0 points- 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 .

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed chicken wings and pizza held on TPHC without having times marked to indicate 4 hour parameter. CDI- PIC stated pizza and wings are discarded after approximately 1 hour. Pizza and chicken wing boxes have a max 60 minute hold time written on box. PIC marked discard times. -REPEAT- -3 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0.5 points-

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 drink cups stored on floor in kitchen. 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 stored on top of two coffee machines without protective coverings or wrappings. -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. PIC stated that servsafe had expired and is waiting to renew. *REPEAT* For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11(E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed 3 soda nozzles with liquid debris build up. Increase cleaning frequency. *REPEAT* 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed 2 microwaves with food and liquid debris splatter.

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 half & half and French vanilla cream with no date. PIC stated items had been there since 3/31 and marked date. Observed Cole slaw dated more than seven days, 3/31-4-7. CDI- PIC corrected date. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed chicken wings and pizza held on TPHC without having times marked to indicate 4 hour parameter. CDI- PIC stated wings were put on time at 1030 and would be discarded at 230, and marked the time to indicate procedures. *REPEAT*

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility using chlorine sanitizer solution without having chlorine test strips. PIC ordered test kit. VERIFICATION REQUIRED.

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 heavy food debris accumulation at bottom of cold draws / flip top unit. Observed plastic lids with sticker residue still intact stored as clean at 3-comp. *REPEAT*

6-501.16 Store mops for air drying after use. Observed mop being stored in used water not in-use.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM on-site during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11(E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Soda nozzles with debris build up. Keep this area clean of build up to avoid contamination.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Chicken wings and pizzas without start time posted. *CDI - PIC voluntarily discarded items.

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 - Single service cups stored on floor in dry storage area.

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 - build up behind nozzles of the frazil machines.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed not CFPM certification. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handsink blocked with crate of beverages. CDI - PIC relocated the crate so that the handsink accessible.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed milkshake machine cup holder accumulating food residue. Clean and maintain. CDI - PIC cleaned and sanitized during the inspection 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 .

3-501.18 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 chicken wings in the prep top cooler drawer without datemarking. CDI PIC stated it was opened today, they datemarked and EHS educated on proper date marking.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed unwrapped apples at the front cashier. Either provide a sign next to apples stating “wash before consumption” or wrap apples after they have been washed. CDI - PIC placed a sign “wash before consumption” 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chili and cheese sauce directly on the floor in the walk in cooler. Elevate 6” to prevent contamination. CDI - PIC removed boxes of food on the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting board at the back prep top cooler heavily scratched and scored. Replace or resurface.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed not CFPM certification. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed not paper towels or alternative at 2 Handwashing sink. CDI.PIC did provide towels at one sink 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in handwashing sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed green spots on empanada. CDI PIC discarded. 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed pizza sitting in freezer with torn open wrapper. CDI PIC discarded food

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 pepperoni, sausage crumbs date marked for 10days 10-3 until 10-13 and still in prep unit. CDI PIC discarded items and EHS educated oh proper date marking. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .Observed no food thermometer. EHS will return for Thermometer

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several cases of soda stored on the floor throughout back area and WIC

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use utensils stored in cup with other soiled utensils and food debris in bottom of cup

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen hot dogs thawing at ambient air temperature on prep surface. CDI - PIC moved hot dogs to refrigeration to continue thawing process. -0.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in food prep area and near three compartment sink. Control insects to prevent infestation. -0 points-

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 splash, debris, and residues on prep equipment, shelving, and inside reach in coolers and freezers. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 food debris, residues, and build up on floors and walls in kitchen area. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present during inspection. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near drink dispensers. Paper towel dispenser appeared to me malfunctioning, PIC stated this is being fixed ASAP. CDI- paper towels provided until dispenser is fixed.

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 large opened bags of hot dogs and Italian sausages with no date label. PIC understands date marking requirement, will discuss with employees. CDI- dates placed on product, bags were opened yesterday. REPEAT.

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 floors near boxed soda products with sticky buildup, in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present.

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 Employee Health policy does not include Salmonella nontyphoidal. CDI; educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform food employees. -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: http://meck.co/FoodSafety. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated provided the PIC with a template plan to implement. -REPEAT-

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 on date marking please visit: http://meck.co/FoodSafety. Observed hot dogs and sausage dogs inside walk-in cooler without a date mark. CDI; items properly date marked; hot dogs held over 24 hours were discarded. -REPEAT-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit expired and not properly testing. Obtain a new quat test kit. Verification visit required to ensure compliance in 10 days

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 sticky residue under soda and ice machines. Clean and maintain.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present.

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 Employee Health policy does not include Salmonella nontyphoidal. CDI; educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform food employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated provided the PIC with a template plan to implement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soda nozzles and ice chutes at drink station with build-up. CDI: facility in process of removing soda nozzles to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed tornadoes and sausage dogs on roller grill ranging from 127F - 132F. CDI; all products reheated on roller grill to 137F.

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 on date marking please visit: http://meck.co/FoodSafety. Observed hot dogs and sausage dogs inside walk-in cooler without a date mark. CDI; items properly date marked; hot dogs held over 24 hours were discarded.

4-501.11 Maintain equipment in good repair. Remove double conveyor pizza oven from facility if not being used or needs repair. Contact Plan review before installing for approval. Tighten screw on floor plate in doorway between back storage room and kitchen.