ORRMANS CHEESE SHOP

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired CFPM. Other CFPM not onsite. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer spray bottle with a concentration of 10 ppm chlorine. CDI - Sanitizer refreshed resulting in concentration of 50 ppm. -0- 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cheddar cheese in display case and house made packaged pimento cheese cold holding > 41. See temp chart. According to PIC, cheddar cheese and pimento cheese were kept in respective cold holding units all day. PIC could not provide details for display case but provided cold logs taken today for grab & go reach-in unit. Ambient temperatures and other products temped < 41 F. CDI - Products from upright reach-in unit transferred to the walk-in cooler, cheddar cheese voluntarily discarded by the PIC. -1.5- 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.

REPEAT VIOLATION: 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 (1) small container of roasted tomatoes (11/3-11/9) and (1) small container of fingerlings (10/31-11/6) exceeding their 7 day hold EHS and PIC reviewed date marking procedures and FIFO for TCS applicable foods. CDI - Expired product voluntarily discarded. 0 demerits due to improvement from previous inspection. -0- 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. Observed recently sliced tomatoes cooling in a deep plastic container and lidded. EHS noted temperature increase after 30 + minutes from 66 F to 68 F. CDI - PIC removed from the deep container and spread on two stainless steel bowls to cool rapidly. EHS followed up after additional 22 minutes and tomatoes temped between 55-58 F. -0- 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 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 milk exceeding the manufacter’s expiration date of 8/19/25, tuna exceeding its 7 day hold (8/13-8/19). Also observed lettuce without date label in the prep unit. EHS and PIC reviewed date marking procedures and FIFO. CDI - PIC traced back lettuce from the bulk container in the walk-in cooler and allowed to properly date label food. Expired foods voluntarily discarded. -1.5- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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 personal employee foods co-mingling with resale foods in the walk-in cooler. CDI - Personal foods relocated to assigned area. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding > 41 F in side display case and upright reach-in unit. According to PIC and date marking labels affixed to containers, foods were kept in the upright reach-in unit since Saturday. PIC explained that the display case had been serviced 2 hours prior to inspection. Invoice from All Seasons Refrigeration procured by PIC; technician replaced defective thermostat and adjusted the unit’s time clock. Unit’s air thermometer registered an ambient temperature of 39 F. CDI - Products from upright reach-in unit voluntarily discarded, remaining foods brought to the walk-in freezer and rapidly cooled down to 34 F. -1.5- 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.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer spray bottle with a concentration of 10 ppm chlorine. CDI - Sanitizer refreshed resulting in concentration of 50 ppm. -0- 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed several deli meats without date labels in the display case. Per PIC, items were first opened yesterday. CDI - Facility allowed to date mark products. REPEAT VIOLATION: 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 hard boiled eggs (11/20), and boiled potatoes (3ct, 11/20) exceeding the 7 days. CDI - PIC voluntarily discarded products. -3- 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.

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 food handler wash their hands and then turn off the faucet with their bare hands. CDI - Provided education, food handler rewashed their 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 .

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can of tomatoes. Food handler stated they will not use. CDI - Can was removed, facility shall have a designated area for damaged/dented products to prevent using.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mixed greens, fingerling potatoes and cooked green beans the reach in prep top cooler above 41F. Temped ham and cheese in the unit and all temped at 41F and below. Ambient air temped at 46F. Food handler stated they had placed the greens in the unit about an hour ago, this was removed and placed back into the walk in cooler to cool back down to 41F, retemped at 41F. Temps are taken of refrigeration units in the AM, this unit temped 39F. Provided temporary options: Keep TCS foods on TPHC for 6 hours if under 70F, or utilize ice to maintain 41F and below. PIC has decided to maintain at 41F and below using ice. PIC has called for repair. Verification visit required to ensure compliance. 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. -P Observed hard boiled eggs (7/12), milk (7/11), heavy cream (7/11), gazpacho (7/12) exceeding the 7 days. CDI - PIC voluntarily discarded. *Observed Scape Goat date marked for 14 days, PIC unable to provide document on moisture content. Please provide documentation showing that the moisture content for this soft cheese is exempted from datemarking. Label these products as such until a letter can be provided. 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 Observed mozzarella cheese cooling in a deep container covered. CDI - food handlers removed from the deep container and placed on a sheet pan to cool rapidly. 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. -P Observed goat jam dated 2/21, exceeding the 7 days. CDI - PIC 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine in the sanitizer bottle exceeding 200 ppm, bleached out the test strip. CDI - Sanitizer was remade and is now at the correct chlorine concentration. Chlorine shall be between 50-200ppm.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed house made pimento cheese packaged in the establishment and offered for sale in individually packaged containers in the grab n go cooler missing all parts of required food labeling, noted above. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed house made pimento cheese packaged in the establishment and offered for sale in the grab n go cooler without allergen labeling. Verification visit required to ensure compliance.

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 on the prep table in kitchen. CDI - drink located to below the prep table.

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 Mac cheese (prepped in house) dated 11/29; cooked green beans dated 11/27; cooked fingerlings dated 11/28. These TCS foods exceed the 7 days datemarking. CDI - PIC 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed macaroni noodles in the reach in prep top cooler at 42F. Temped numerous TCS foods in the unit and all temped at 41F and below. CDI - pushed back to the back of the cooler away from the door to cool back down to 41F. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers without an effective hair restraint.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed quiche mix with raw eggs stored over ready to eat items in the walk in. CDI: Product was relocated to the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed torn gasket on front prep cooler door.

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 grease build up on shelving above panini press. Ensure more frequent cleaning is done.

3-501.17 (B) 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 2 cheeses with no documentation showing that the product’s moisture content exempts it from date marking. CDI: Products will be dated until letter can be provided. REPEAT VIOLATION Previous violation corrected

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two bottles of lotion stored on rack with utensils and containers stored as clean.

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 . Containers of feta cheese in retail cooler were date marked as being opened on 8-26 and 9-3 and both had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of the commercial package being opened. PIC states manufacturer has told her that if the brine is changed it can be kept up to 10 days. To extend the date marking of this item the establishment would need to apply for a variance. CDI - Feta discarded during inspection. // 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 . 2 different types of Brie cheeses were not date marked. TCS ready-to-eat foods must be date marked if held for 24 hours. CDI - PIC date labeled items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Chlorine sanitizer bottle missing label. CDI - PIC labeled bottle. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees wearing watches on wrists. Food employees must not wear jewelry on their hands or wrists, except a plain band ring. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 food employees not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net when preparing food. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on upright cooler and small sandwich cooler. Replace torn gaskets. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Water is backing up in floor drain if the sink vat empties out too much water. PIC states that maintenance is aware of issue and is working to repair it. VR - Verification required within 3 days that establishment has repaired drain.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Facility did not have a complete employee health policy. CDI provided PIC with employee health policy document.

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 facility did not have written procedure for vomitting or diarrheal events. CDI provided written procedure to PIC.

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 pate, prosciutto, and salami in display cooler > 41F. Initially observed ambient temperature of cooler at 44-45F (may have been in defrost cycle), Observed temperature at 41F prior to departure. Recommended having cooler serviced. CDI-TCS foods out of temperature were moved to walk-in cooler for rapid cooling.

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf Observed ambient air thermometer giving inaccurate readings. CDI - thermometer removed and replaced with another thermometer.

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 items stored on the floor in dry storage room.