EDIBLE ARRANGEMENTS #1477

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in facility with food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food, employee wash hands and turn off sink without a protective barrier. CDI - PIC rewashed hands and turned sink off with paper towel.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black buildup in front ice machine. Increase cleaning frequency.

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 several boxes of single service containers and utensils stored on the ground in front preparation area, dry storage and in office.

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 food and beverages stored above RTE items in WIC. CDI - PIC moved items to bottom shelf to prevent contamination. 6-303.11 Provide required lighting intensity. Observed light intensely in WIC below requirement. Increase lighting in walk in cooler.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in facility with food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer bucket in hand sink. CDI - PIC removed bucket.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of fruit on the ground in walk-in cooler. CDI - PIC placed on shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint.

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 build up of dust in vents in WIC. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed apple slicer stored as clean soiled with food waste. CDI: Sent to be W/R/S. REPEAT VIOLATION.

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 fan covers soiled with dust buildup in walk-in cooler. REPEAT VIOLATION.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored a clean with debris. CDI slicer was moved to 3 comp w/r/s. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cantaloupe cooling in WIC since 11am. Cantaloupe was over 41F please see temp chart.. CDI..Items were voluntarily discarded For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 container of cantaloupe cooling in WIC since 11 with tight fitting lid with no room for air to flow around. CDI..Items were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 on shelves in WIC.. Also observed lids on food containers in need of cleaning.

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

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 hand wash for under 10 seconds and no barriers used to turn off faucets. CDI..EHS educated employee on handwashing. 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in front of facility .. CDI hand soap was added.

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

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cantaloupe and honeydew melon above 41. CDI PIC voluntarily discarded items 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed Food on floor in WIC.

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 box of single use boxes stored on the floor

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC is not a CFPM. REPEAT. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 box of single-use boxes stored on floor behind front counter. CDI: PIC placed box on shelf.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee manually washing utensils in wash compartment of 3-comp sink. Temperature of wash water was 70F and detergent solution bottle did not state a washing temperature on label. CDI: PIC drained water and refilled with water that was 113F.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC is not a CFPM. REPEAT. For more information on becoming a certified food protection manager 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 Observed cantaloupe and honeydew in WIC with no date labels. Observed cantaloupe pieces for smoothies in prep reach in with no date. CDI - Dates were added to food in WIC. Cantaloupe in reach in was voluntarily discarded by PIC. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle in contact with ice in ice machine. CDI - PIC removed scoop from ice.

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 PIC is not a CFPM. Facility within transitional window.

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 PIC is not a CFPM. Facility within transitional window.

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 of dust on and around vent above 3-compartment sink. Needs cleaning.