EDIBLE ARRANGEMENTS #502

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

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 missing ceiling tiles in back of establishment. Replace missing ceiling tiles. -REPEAT-

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the front hand sink. -CDI- PIC provided paper towels at hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed WIC not holding TCS foods at or below 41F. Observed ambient temperature of WIC at 58F, with all TCS foods above 41F (see temperature chart). -PIC voluntarily discarded TCS foods held in WIC for over 4 hours (3 pre-made arrangements with cut melon, container of cut watermelon). -Because the only TCS foods the facility stores in the WIC are cut watermelon, cut cantaloupe, cut honeydew, and kale, the facility has the capacity to remain open, while not utilizing the WIC for cold holding. Facility may utilize the front tall RIC, the front prep unit, the tall RIF, or the chest freezer. PIC during inspection contacted manager, and manager stated the repairman for WIC would be contacted immediately for repair. Facility may not store TCS foods in WIC until it is repaired and cold holds at or below 41F. Facility may not cool TCS foods in WIC until it is repaired (facility may only cool TCS foods in RIF until WIC repair). -3 day verification visit required). 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed no hair restraint on foo employee prepping food.

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 boxes of single-service items stored directly on floor in dry storage. Raise at least 6 inches above the ground.

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 missing ceiling tiles in back of establishment. Replace missing ceiling tiles. -REPEAT-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not provide documentation of informing employees of their responsibility to report the big 5 symptoms and big 6 illnesses. CDI - PIC sent sample health policies via email to print out and have each employee read and sign. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large container in walk-in cooler used to store washed kale has buildup inside it and looks like it hasn’t been cleaned in multiple days. Also, 2 strainers found that needed to be cleaned. CDI - Items taken to 3-compartment sink to be washed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine needs detail cleaning. Clean ice machine more thoroughly

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. Ceiling tiles missing in back of establishment. Replace missing ceiling tiles. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Front hand washing sink did not have paper towels. Ensure all hand washing sinks are equipped with paper towels. CDI - Employee refilled dispenser.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee was preparing food with no hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

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 PIC does not have ANSI food protection manager certification. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with not head covering and one with no beard guard.

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 with build up between seems and tackiness. More frequent cleaning is required.

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 PIC does not have ANSI food protection manager certification. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fruit bouquet with melon in a RIC holding ambient temperature of 52F. Melon in bouquet was holding above 41F. CDI Item was prepared 1 1/2 hour prior and was immediately placed in WIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 3 containers of cut watermelon that had been cut the day prior without date marking. CDI. Items date marked. 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 .

4-501.11 Maintain equipment in good repair. Tall RIC in front is not holding 41F ambient. VR 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 debris in bottom shelf of tall RIC across from WIC. Observed sticker residue on outside of food containers. Sticker residue was not touching inside of other containers. Sticker and sticker residue needs to be completely removed from containers during washing process.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC did not know which test strips to use for the chlorine sanitizer they were using and did not know the cold holding requirement for TCS foods. CDI - PIC educated on requirements. REPEAT

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 PIC does not have ANSI food protection manager certification. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup present on inside of ice machine. Clean ice machine more frequently.

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 . Cut honey dew was dated 1-6 and had not yet been discarded. CDI - PIC discarded honey dew. 0 pts.

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 employees on site with serve safe certification. Facility has 180 days from date or permit to obtain serve safe. - REPEAT - 0 -

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. Observed employee food stored above facility food items in walk in cooler. - 0.5 -

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 walk in cooler reading an ambient temperature of 51F. All TCS food items reading between 51-55F and have been in cooler less than four hours. CDI - All prepared arrangements moved to display cooler with ambient temp of 36F. All cut cantaloupe, watermelon, and honeydew moved to front prep unit with ambient temperature of 38F. Cut kale in draining container covered in ice for the rest of the day. Any left over kale to be discarded. - 1.5 - * EHS to return tomorrow to make sure cooler has been repaired*

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 few shelving units with slight food debris build up. Clean as needed. - 0 -

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. PIC did not have ANSI accredited certified food protection certification. Facility recently permitted.

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. Employee not aware of all reportable illnesses and electronic copy of health policy did not list nontyphoidal salmonella as reportable illness. Updated employee health agreement emailed to PIC.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee handle garbage can to relocate then proceed to food preparation without removing gloves and washing hands. Observed food employee turn faucet off with bare hands then proceed to handle clean gloves. CDI, employees washed hands.

6-301.14 Post a handwash sign at each handsink. Observed no hand sign at front hand washing sink. CDI, sign provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle garbage cans with gloves then proceed to handle and prepare melon. CDI, employee removed gloves and washed hands.

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 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 . Observed cut melon cooling in display cooler at 44 degrees F. Observed cut melon and kale cooling in tightly covered containers. CDI, covers removed to facilitate heat transfer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed jewelry on wrists of food employees.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers being wet stacked below prep table. 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 clean containers stored on ground in boxes in prep area.

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 floor damage in prep space near walk in cooler and sealing needed in some areas. Observed absorbent ceiling tile over prep area behind front counter.