BTX FOODS

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink with cloth in basin . CDI - PIC instructed food handler to remove and clean hand washing sink. REPEAT -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce in WIC above tub of RTE whip cream. CDI - PIC restored proper storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot box holding 2 containers of stewed beef under 135F. CDI - PIC voluntarily discarded stewed beef. REPEAT -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding in WIC of many TCS foods holding above 41F. See temperature observations. PIC voluntarily discarded all affected items and re-located raw meats that were below 45F to WIF to rapidly cool. PIC voluntarily closed facility until repairs have been verified on WIC. REPEAT -3-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed chicken empanadas in WIC date marked 7/7 and meatballs 7/8, exceeding 7 day parameter. Also observed commercially made potato salad with use buy date 4/22/26. CDI - PIC voluntarily discarded food item. 3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed Empanada meat date marked for 7/10 and PIC indicated food handler prepped empanadas today that were date marked 7/13 with the meat from 7/10. CDI - EHS educated PIC on proper date marking procedures.

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 hot holding of TPHC items at time of inspection. PIC indicated items had been placed on the line at beginning of inspection and not updated with new start/end time. TPHC log reflected food from this morning. CDI - PIC instructed food handler to update TPHC log with correct time.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed styrofoam cup of detergent atop fryer next to large metal mixing bowl used for food contact. CDI - PIC re-located cup of detergent to appropriate storage area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in the establishment at time of inspection.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed WIC condenser leaking directly into bins of food. CDI - PIC voluntarily discarded affected food items and will refrain from using that shelf directly under dripping condenser.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on food prep table and wet cloth in hand wash sink.

4-502.11(A) Maintain utensils in good repair. Observed 2 fryer baskets and 1 fryer scoop with meshing to be in disrepair. PIC indicated they would order new fryer utensils. 4-501.11 Maintain equipment in good repair. Observed WIC in disrepair with ice buildup and major leaking coming from condenser. Ambient WIC temperature was 47F at time of inspection. PIC voluntarily closed facility until repairs have been verified on WIC.

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 equipment throughout facility and WIC shelving in need of more frequent cleaning due to build up of debris and food residue. REPEAT -0.5-

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 facility in need of cleaning throughout the Ktichen. REPEAT -1-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed leaf in handwashing sink. CDI..Sink was cleaned out during inspection.

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 cavity of microwave in dire need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers in warmer under 135F please see temp chart. CDI.. Hambugers were voluntarily discarded. 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 pepper steak in WIC above 41F.CDI pepper steak was voluntarily discarded. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of spices without lables

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.Observed sticky paper with a plethora of dead insects located on top of warmer..CDI paper was discarded

3-307.11 Protect food from contamination sources not specifically noted by the code.Observed several spices , tomato paste, and liquids stored without lids or wraps stored under oven. CDI caps, lids and wraps were added to items

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed flour stored in non-food grade garbage bag.CDI..Flour was voluntarily discarded.

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 equipment throughout facility in need of cleaning. Also observed debris on shelving in WIC. Clean shelving

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 facility in need of cleaning throughout the Ktichen.REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cup without lid on prep table along with rubber bands.

-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 TPHC procedures for items held for 4 hours on the hot line. CDI - PIC completed and posted TPHC procedures for items held on time. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen area. PIC to address pest control service frequency.

-REPEAT- 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal containers wet stacked on drying rack above 3-comp sink. PIC moved containers to allow for air drying.

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 build-up on drawers of fryer prep table. Observed rust on shelving in WIC. PIC to address cleaning frequency and repair/replacement of shelving.

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 cardboard used as a mat on floor by fryer. EHS provided education to PIC about appropriate floor mat options. 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 build-up on wall behind 3-comp sink and prep sink. Observed floor in WIC in need of cleaning. PIC to address cleaning frequency.

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. Employee in kitchen drinking from screw-top water bottle. Observed upon entry. CDI- by education.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw fish in process of being frozen, over tres leches in freezer. CDI- fish moved to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Yucca, pork, and plantains in steam well below 135.0 F. Yucca in hot box below 135.0 F. Refer to temperature chart. CDI- all voluntarily discarded. 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: Portioned potato salad and portioned macaroni salad 43.0 F in grab n go case. CDI- all voluntarily discarded. Points not escalated due to violation not as egregious. All voluntarily discarded. 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 .

3-501.18 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: Stew chicken, pork prepared previously day was not date marked in WIC. CDI- voluntarily discarded. 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 .

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 written procedures for fried chicken and rotisserie chicken not completely filled out. Missing vital information. Items currently held on TPHC include fried chicken, baked chicken, and rotisserie chicken. Facility may add plantains, pork, and yucca in steam table. Follow up within 10 days to check on complete procedures and implementation. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of metal insert containers and plastic bins wet nested on the wire racks above the 3 compartment sink.

4-501.11 Maintain equipment in good repair. Hobart hot cabinet turned to maximum temperature. Unit did not appear warm enough on interior. REHS could grab and hold onto pans and trays in cabinet. Have serviced, evaluated, or replaced.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: PIC could not confirm he had been informed of illnesses and symptoms to be reported. CDI- PIC reviewed and signed form.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a large rolling garbage can stored directly in front of the handwash sink. CDI - Garbage can moved. 5-202.12 Provide at least 100F water at handsinks. Observed maximum temperature of hot water at hand sink of 65.0 F during inspection

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: Interior of microwave soiled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: White rice and dark rice sitting out at prep area for entire length of kitchen inspection. Keep TCS foods refrigerated if not in-process. Rice rose in temperature to 48.0 F during inspectiopn. CDI- moved back to WIC. 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 .

3-501.18 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: Chicken, beef, pork prepared previously day was not date marked in WIC. . Allowed to date marked with 4/1 date. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of metal insert containers and plastic bins wet nested on the wire racks above the 3 compartment sink.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed a food employee wash their hands for less than 5 seconds total. CDI - EHS intervened and had employee rewash hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a large rolling garbage can stored directly in front of the handwash sink. CDI - Garbage can moved.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw fish stored directly above RTE beef and beans that were cooked the day prior. CDI - PIC moved raw fish to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed numerous metal insert containers and large plastic bins stored as clean on the wire racks above the 3 compartment sink with food debris on the interior and exterior surfaces. CDI - Dirty containers and bins placed at 3 compartment sink to be rewashed. 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 .

3-501.19 (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. - No written TPHC procedure for the holding of okra and French fries was on site at the time of the inspection. PIC stated those were the only foods held using time. CDI - TPHC document provided to PIC at the time of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 French fries and okra in the sliding door hot holding unit that were not labeled with a discard time. PIC stated they were being held om time and he had forgotten to label them this morning when they went in the case at 9am. CDI - PIC time stamped items with discard time.

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 one squirt bottle of oil stored on the dry storage rack that was not labeled as to its contents.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed 2 live roaches crawling on the wall/behind the white board that is adjacent the WIC door. REPEAT.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed a pot of water to store in use utensils on the prep table across from the cookline with the water at a temperature of 73F. CDI - PIC changed utensils and removed the pot of water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of metal insert containers and plastic bins wet nested on the wire racks above the 3 compartment sink.

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 multiple stacks of single service aluminum trays stored with their food contact surfaces facing upwards/outwards on the top shelf of the dry storage rack in the kitchen.

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 the exterior of all cookline equipment, specifically the fryers, to be covered in an accumulation of food debris, grease, and grime.

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 a large amount of grease/grime build up on the floors behind and underneath the cookline equipment. REPEAT.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf : PIC not monitoring cooling processes and methods. Return visit within 10 days. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. All pans and tubs of TCS food cooled from overnight did not reach 41.0 F or below within 6 hours. Refer to temperature chart. Pans were covered during the overnight cooling process CDI- all discarded voluntarily. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Empanadas 115.0 in steam well. Mixed vegetables 105.0 F in display case. CDI- Empanadas voluntarily discarded. Mixed vegetables reheated on stove to 200.0 F. 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 .

. 3-501.15 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: Pans / tubs of TCS foods still in cooling process from overnight. Food was covered with Saran Wrap. See # 20 above.

6-501.111 Keep the premises free of insects, rodents, and other pests. Live German roach seen on phone.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed of floors, especially under neath equipment and in tight areas.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf : PIC not monitoring cooling processes and methods. PIC not monitoring date marking. Return visit within 10 days. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility cannot confirm employees have been notified of their reporting responsibilities. Return visit within 10 days to see that employees have been notified of reporting responsibilities. Interviewed employee could not cite reportable symptoms or illnesses. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw fish stored over RTE food in WIC. CDI- fish moved to below RTE food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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: Interior of microwave soiled.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Observed commercially frozen vegetables reheated to 122.0 F for hot holding. CDI-reheated to 175.0 F.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Found several pans and tubs of TCS food cooled from overnight that did not reach 41.0 F or below within 6 hours. Refer to temperature chart. CDI- all discarded voluntarily. Pans contained high, dense volume of food and pans were covered. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Found TCS food date marked 7/28. CDI- discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Found gravy not dated. CDI- discarded. Found several pans of TCS food not date marked. CDI- all voluntarily discarded. Return visit within 10 days to check on date marking system. 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 .

. 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: Several pans / tubs of TCS foods still in cooling process from overnight. Food was covered and in dense volume.

6-501.111 Keep the premises free of insects, rodents, and other pests. Dead German roaches on floor of dish area. Live German roach seen on wall where Serve Safe certificates hang.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some boxes of food on floor of freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans stacked wet at dish 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. Build-up observed on surfaces throughout kitchen. More frequent cleaning needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed of floors, especially under neath equipment and in tight areas.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Employee chosen at random could not be confirmed to have been informed of reporting responsibilities. Return visit to see that employees have been informed of reporting responsibilities. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: Employee tested sanitizer at request of REHS, then went back to working with raw chicken. REHS stopped employee before hand contact made with food. Hands were properly washed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw shell eggs stored over RTE food in WIC. Eggs moved to lower shelf. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Unwashed produce over RTE food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Found beans and beef from previous night not cooled properly from overnight. CDI- voluntarily discarded both. 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 .

3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Found empanadas 122.0 F in steam well. CDI- attempted to reheat in hot box but not successful. Empanadas discarded. New batch moved to fryers for reheating. Found to-go box of fried chicken from previous night on grab n go. Grab n go had been turned off. CDI discarded.

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. Found chicken in WIC dated 3/5 CDI- discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Found gravy not dated. CDI- discarded. 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 .

. 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: Found beans and chicken tightly covered and in dense volume still cooling from overnight. CDI- see # 20 above.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some boxes of food on floor of freezer.

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. Cleaned utensils stored on rack on clean side drainboard, but drain board is soiled.

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. More frequent cleaning of drawer interiors and handles of coolers needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Unwashed bell peppers stored over RTE food in WIC. Unwashed produce moved to above raw proteins in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Mixed vegetables and two Salisbury steaks below 135.0 F in Hot case. Points not escalated due to significant improvement. 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 .

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. Boiled pig ears dated 10/7. CDI- voluntarily discarded. 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 .

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. Cutting utensils stored in crevice between wall and sink drain board.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: A couple of new employees since last inspection have not been informed of reporting responsibilities. CDI- PIC to have all employees sign new agreement sheet within 10 days. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 written procedures available. CDI- gave PIC educational posters and will send same in Spanish.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Found white rice, chicken, stew chicken, cooked beef, beans from previous day prep above 41.0 F. All items voluntarily discarded and denatured with degreaser. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Multiple TCS foods held below 135.0 F in hot display case and steam wells. Refer to temperature chart. CDI all items listed voluntarily discarded. 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 .

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: Fried chicken and potato wedges with inaccurate time labels. There are 3 pans of fried chicken in display case and only one procedure for fried chicken. Observed employee changing time label for new pan of chicken but not for existing pan of fried chicken. Establish a label system for each pan of fried chicken. Return visit within 10 days.

. 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: Several items prepped previous day were failed to meet cooling parameters. Pans were covered and in deep volume during cooling. CDI- refer to #20 above.

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. Hood system with grease build-up. Drawers for condiment storage with loose debris.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw shell eggs stored over RTE food in WIC. CDI: Eggs moved to below RTE food. For more information on food storage order please visit: http://meck.co/FoodSafety

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Chicken breasts, legs, and wings cooked in same fryer basket. Breasts reached 124.0 F - 153.0 F while legs and wings reached over 200.0 F. CDI- breast separated and re-dropped at fryer. Reached 180.0 F or above for all pieces.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Commercial mac and cheese pulled from reheating at 123.0 F in center of pan. Away from center, product was 135.0 or above. CDI- mac and cheeses placed back into vertical rotating oven and reached above 135.0 F within the two hour window.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Found fried chicken pieces in customer grab n go, WIC, with no prep date and sell by date already expired. PIC could no definitively say when chicken was cooked. PIC stated wrong labeling system used when product was punched into printer. CDI- all packages voluntarily discarded. 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 . 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: Meat loaf in WIC dated 4/1. Also see above for fried chicken pieces.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal food on shelf with retail food and over retail food. Personal food not labeled as such or in a designated area. Designate a specific area on retail shelves for personal food that is separated from retail food. Bus tub(s) labeled as “employee food” may be used. All personal food must be below retail food.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: Management / PIC not ensuring food remains in proper temperatures. Thermometers not being used to monitor hot holding. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties,

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. Interior of microwave soiled with dried food residue.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Multiple TCS foods held below 135.0 F in hot display case and rotating oven. Refer to temperature chart. CDI all items listed voluntarily discarded. 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 .

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.: No written procedures for rotisserie chickens held on TPHC were produced by facility. CDI- facility has blank templates and filled out while on site. TPHC procedure template may be found at: http://meck.co/FoodSafety 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P: Fried chicken in display case had labels on glass door from earlier in the day batch. CDI- labeled correctly. Firs held on TPHC did not have labeling. CDI- discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal food on shelf with retail food and over retail food. Personal food not labeled as such or in a designated area.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: Management / PIC not ensuring food remains in proper temperatures. Thermometers not being used to monitor cooling, reheating, hot holding. TPHC procedures not being followed. food being held more than 4 hours according to labeling. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties,

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P: Procedures for reheating in microwave not being followed. White rice on hot line display was 120.0 F. Rice was heated in microwave but no thermometer used, rice is not stirred / rotated. CDI- rice voluntarily discarded on hot line display.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P: Baked chicken in sauce and fried chicken pieces cooling from overnight did not meet cooling parameters. Both products 55.0 F from overnight. CDI- voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: White rice in hotbox 62.0 F. Potato wedges and fried chicken in hot display case holding less than 135.0 F. CDI: Chicken had been in case since 10:30 am. Printed out copies of TPHC form and filled out for fried chicken, baked chicken, and potato wedges with PIC Patricia Bernard. Procedures taped to sliding glass door of display case. 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 .

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: pork dated 9/23. Chile dated 8/23. Container of chili not dated. Baked chicken from overnight not dated. Fried chicken pieces from overnight not dated. Containers of milk not dated. CDI- voluntarily discarded. 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 .

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: Whole rotisseries and fried chicken pieces held on TPHC observed placed on TPHC at 11:30 am bore labels for expiration at 4:00 pm. Time of observation was 11:30 am. CDI- labels adjusted to reflect expiration at 3:30 pm.

. 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: chicken in WIC from overnight was cooled in high volume and in covered / sealed pans /bags. CDI- discarded voluntarily. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thermometer available for taking temperatures of food. Verification within 10 days. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC is not ensuring date marking of TCS RTE foods is being done in facility. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (D) Wash hands after coughing, sneezing, usi'ng a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P: Employee drank from open top coffee cup, then worked with food without a hand wash. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee was working with soiled equipment at 3-comp sink, then went to fryers and rotisserie heater to work with food with only a rinse on hands and arms. CDI- stopped employee and made to wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No disposable hand drying means at kitchen handsink. Employee stated they were using cloth towels. CDI- disposable towels supplied to hand sink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P: Fried pork cooling from over night did not reach 41.0 F within 6 hours. Found pork to be 43.0 F during inspection. CDI- voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 . 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 . Found no date marking on prepared foods in WIC. Fried chicken, fried pork, rice, ground beef, chopped chicken, carrots, empanadas. All voluntarily 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: Fried pork in dense volume did not cool from overnight. See # 20 above. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Cleaned equipment on soiled drainboard.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal hand bag on bakery clamshells.

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: Facility has 210 days to certify the PIC with an accredited program.

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 written procedures available. Procedures were distributed at last inspection but not available today.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P: Soft and rotting tomato on top shelf of WIC. CDI- discarded

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw shell eggs stored over RTE food in WIC. CDI: volunrtarily discarded. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Ricotta cheese not date marked in WIC. Rotisserie chickens not date marked in WIC. Opened turkey chub not date marked in WIC. Prepared salads in WIC not date marked. Browned ground beef for empanadas not date marked. Opened commercial empanadas not date marked. Prepared salads on customer self service aisle held past expiration date , unclear as to prep date. CDI- voluntarily discarded. 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 .

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. Some to-go clamshell containers stored out of the sleeve.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored on shelves with and over retail food.

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: Facility has 210 days to certify the PIC with an accredited program.

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: Facility does not have a clean up plan. CDI- sent approved procedures to facility.

2-301.15 Only wash hands in handwashing sink. -PF: Employee washed hands at 3 comp sink. CDI- stopped employee and had employee wash hands at hand sink. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P: Employee handling raw chicken removed gloves, then donned new gloves without hand wash in between changes. CDI- education with employee and PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety: Raw pork chops stored over ready-to-eat food in WIC. CDI- pork moved to lower shelf away from RTE food. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Tray of chicken in WIC not covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Dried food caked in crevices between cutting blades and handles of knives in wall holder. CDI- sent back to cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found prepped salads in floor aisle 55F. PIC said unit was not working earlier. Salads were not pulled, remained in unit. CDI- voluntarily discarded salads. Unit serviced while on site.

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 on date marking please visit: http://meck.co/FoodSafety: Found cut honeydew, cooked chicken not date marked in WIC. CDI- discarded voluntarily.

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. Cleaned utensils stored on soiled drainboard of 3-comp sink.

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. Non-food contact surfaces of slicer with dried residue.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning needed to floors, can wash area.