SIPS & DIPS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have certification. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handwashing sink. CDI, signage provided.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed staff manually wash at 3 compartment sink but not properly wash, rinse and sanitize scoop. CDI, proper washing procedures discussed with staff and scoop relocated to soiled drain board and clean utensil used. 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 .

3-403.11 (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 marinara sauce and cheese reheating and between 129 and 119 degrees F. CDI, thermostat turned up and observed items reheated rapidly to Degrees F.

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 cheese sauce with prep date of 8/19 and marinara sauce with prep date of 7/30. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - observed Lysol cleaner stored over clean linen. CDI, cleaner relocated for proper storage.

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

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed 1 food employee handling money at register then change gloves but not wash hands before changing tasks and handling clean single-service article for food prep. CDI, employee washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce hot held at 123 degrees F. CDI , sauce voluntarily discarded . Repeat. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee donning bracelets while preparing customer food and beverages. Observed both employees not donning proper hair restraints while preparing customer foods and beverages during inspection. 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 beverage mixer utensil stored in water at 69 degrees F.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - observed cheese sauce and marinara hot held between 106-109 degrees F. CDI, sauce reheated to greater than 165 degrees 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 .

3-501.18 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 marinara sauce with date of preparation of 8/8 on label in reach in refrigerator . CDI sauce 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee donning bracelets while preparing customer food and beverages. Observed both employees not donning proper hair restraints while preparing customer foods and beverages during inspection. Ensure employees remove all jewelry from arms, hands, and wrists while preparing customer foods. Ensure all employees don proper hair restraints while preparing customer foods. 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 beverage mixer utensil stored in water at 69 degrees F.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of food preparation or handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by box of single use cups during inspection. CDI - PIC relocated box to allow for access to handsink. 0 pts.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed only entry door to facility propped open during inspection. CDI - PIC closed door. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of soda syrup being stored directly on the floor during inspection. Ensure all customer foods and beverage is stored 6 inches off the ground. Repeat. 1 pt.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee donning bracelets while preparing customer food and beverages. Observed both employees not donning proper hair restraints while preparing customer foods and beverages during inspection. Ensure employees remove all jewelry from arms, hands, and wrists while preparing customer foods. Ensure all employees don proper hair restraints while preparing customer foods. Repeat. 0.5 pts.

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 two boxes of single use items being stored directly on the floor during inspection. CDI - Employee placed all items in appropriate locations. Repeat. 0.5 pts. Points not escalated due to vast improvement with storage.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on site during inspection. EHS was able to contact PIC on the phone during inspection, and suggested training all employees who work alone to be trained as a PIC. 10 day VR required. Link for PIC training listed in General Comments.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. Ensure CFPM is on site whenever food prep or handling is taking place. 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 available at hand sink at beginning of inspection. CDI - Employee supplied napkins. Repeat.

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 nacho cheese portions in hot cabinet at 125F at 1:40. Employee stated they had been placed in there from the RIC to reheat two hours prior. CDI - Employee discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara cup holding at 133F in hot cabinet. CDI - Employee discarded. Repeat. EHS will follow up with long term compliance visit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed portioned out cups of cheese sauce and marinara sauce in RIC with no label indicating their date of opening. Employee was unable to verify preparation date. CDI - Employee discarded all sauces. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans on cheese sauce being stored on the floor during inspection. CDI - Employee moved to appropriate location.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not donning proper hair restraint during inspection. Ensure all food handlers don proper hair restraints.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use cups and lids being stored on the floor during inspection. CDI - Employee moved.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. -REPEAT- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Did not observe paper towels at hand sink. CDI-PIC provided hand towels for single use hand drying and to be disposed into dirty laundry bin after single use until shift ends at 6:30pm. Facility is awaiting shipment for their paper towels but will pick up paper towels from local store for opening shift tomorrow for use until shipment of paper towels arrive.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed nacho cheese and marinara sauce in warmer hot holding at 128 and 130F. CDI- Facility voluntarily discarded nacho cheese and marinara sauce in hot holding unit. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink without soap. CDI: PIC placed soap at hand sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes stacked in front of hand sink making it inaccessible during inspection. CDI: Boxes were relocated.

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 nacho cheese and marinara sauce inside hot cabinet below 135F. According to PIC, items were were placed directly in to hot cabinet from reach in cooler to reheat. Both items have been inside the hot cabinet for more than 2 hours.

REPEAT 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 nacho cheese and marinara sauce inside reach in cooler without dates. PIC stated items were prepared last Thursday 10/19 which exceeds the 7 day date marking requirement. CDI: items were 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food being stored on the floor under shelving.

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 . Observed marinara and nacho cheese sauce in reach in cooler without dates. PIC stated items were prepped on Wednesday, and then on Sunday’s they go through and throw items away. CDI - Dates added to containers. - 1.5 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few small flies present in facility. - 0 -

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 plastic container used as scoop stored inside of various powders and spices. CDI - Containers removed. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks/phones stored above equipment throughout facility. - 0.5 -

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 not in compliance yet CDI not required for 210 days from permit date

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 not in compliance yet CDI handout given

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 beverages and phone stored with clean linen and on food prep table.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed food employee donn gloves without first washing hands. CDI coached 2-301.15 Only wash hands in handwashing sink. -PF observed attempted hand wash in 3 comp sink. CDI moved to hand sink

3-201.11(A) Use food from approved sources only.-P ensure bakery items are from approved source.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 marinara and queso hot held below 135°. CDI. Reheated

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . 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 observed no thin diameter thermometer. VR

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple cartons of foods stored on floor.