SUPER G MART HMR KITCHEN

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink( with items in sanitizer) reading 50ppm for quart CDI sanitizer was remade to 200ppm per manufacturer instruction 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several knifes stored as clean with visible debris. CDI Items moved to 3 comp sink. 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 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(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 Observed beef being reheated for meat roll. Final temp was 110F to 115. CDI had facility to reheat to 135F

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane containers stored above RTE sauces.CDI.. Items were moved

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 several containers without labels.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Plastic to-go container of Raw Pork stored directly on top of plastic to-go container of Raw Crab. *CDI - EHS placed Raw Pork items with other Raw Pork products. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Eggs cooked today with “04/27” date mark label. *CDI - PIC corrected date mark on item to reflect today’s date. *Observed - Metal container of Crab Sticks opened yesterday without date mark. *CDI - PIC date marked items. 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 .

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 - Rice left over from yesterday in standing RIC stored with restaurant food items. PIC stated Rice is left in Rice Warmer over night then removed at 9:30AM and cooled to be used for Employee lunches. EHS recommends they no longer leave Rice Warmer on over night due to possible fire hazard. *CDI - PIC moved rice to Employee Food Lowboy.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Shell Eggs and Raw Pork stored above raw vegetables in 2 Door Standing RIC. *CDI - PIC placed Raw Pork on bottom shelf and raw vegetables on shelf above the Raw Shell Eggs and Raw Pork. 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 - Soiled knives stored on magnetic knife holder with clean knives. *CDI - PIC removed soiled knives to be washed rinsed and sanitized. Employee sanitized magnetic knife holder. 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 .

*REPEAT* 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 - Ground Beef densely packed in large metal container cooling in Standing 2 Door RIF. *CDI - Employees distributed item into two thinner containers to improve cooling rate. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - 2 employees engaged in food prep without proper hair restraints.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster lids and door left open during time of inspection. *REPEAT* 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - 2 Dumpsters without drain plugs.

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- *Observed - White Rice in 2 Door standing RIC above 41F. Food employee stated item was removed from hot holding this morning around 9AM and placed into metal container and then placed into 2 Door Standing RIC. Item temped at 3:40PM placing item above 41F past cooling parameters. *CDI - PIC voluntarily discarded item. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- *Observed - Plastic To-Go containers on table at room temperature past their TPHC 4 hour time hold. Items placed on TPHC at 10AM and 11AM. *CDI - PIC voluntarily discarded items.

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 - Metal container of White Rice with tight fitting lid and items stacked on top in 2 Door standing RIC above 41F. Food employee stated item was removed from hot holding this morning around 9AM and placed into metal container and then placed into 2 Door Standing RIC. Item temped at 3:40PM placing item above 41F past cooling parameters. *CDI - PIC voluntarily discarded item. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - multiple metal containers wet stacked under center prep tables.

4-501.11 Maintain equipment in good repair. *Observed - Gasket tearing on middle door of left 3 Door Lowboy. Replace.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - No Drain plugs in 2 main dumpsters. Replace.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some household vegetable peeler accumulating debris and but stored as clean. CDI, items relocated for cleaning. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed beef bulgogi and root overstocked in meat case above 41 degrees F. CDI, foods 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 .

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 water and bottle of dry seasoning not labeled.

4-205.10 Food Equipment, Certification and Classification (C) - Observed household vegetable peeler not easily cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed shell eggs left on counter and at 51 degrees F. Observed pig feet in cold hold case recently prepared according to staff at 54 degrees F. CDI, foods relocated to rapidly cool. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed 2 lunch entree containing undercooked fried egg with no consumer advisory posted. CDI, consumer advisory provided during inspection.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed unpackaged chicken in prep process stored on soiled drainboard of 3 compartment sink next to soiled equipment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of carrot stored on ground.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on counter surfaces.

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 food employee handle and relocate trash container then handle clean equipment. CDI, employee removed gloves and washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle and relocate trash container then handle clean equipment. CDI, employee removed gloves and washed hands.

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 ingredients missing from a few packaged containers of spicy fish cake in display case. CDI, labels provided.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch on food prep employee wrist.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored on prep table.

3-603.11 (B)(2) Consumer Advisory Disclosures that are 'e asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- Observed Bibimbap lunch menu item for consumer grab and go station containing undercooked shell egg but no consumer advisory available. Vr required.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed sanitizer bottle labeled but incorrect chemical. Operator unsure what chemical in bottle and voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth used to stabilize cutting board.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “Household Use” rice cooker in establishment. Remove.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed packaged raw pork bulgogi and raw beef bulgogi prepared by facility without safe handling instructions. CDI - PIC used price labels with pre-printed safe handling instructions from the meat department and added label to each package.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed liquid butane lighter stored on fire extinguisher above containers of dry ingredients such as salt. CDI - PIC removed lighter.

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 some food debris in low reach in cooler door gaskets.

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 shopping cart in kitchen. CDI - PIC removed cart.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed no parasite destruction letter for raw fish in grab n go. Facility will not serve raw fish until a letter of parasite destruction is received and approved by the health department. VR.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef stored over fish cake. Observed raw fish stored over perilla leaves. CDI - PIC rearranged food storage. For more information on food storage order 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 items such as beans, roe, and squid in grab n go above 41 F. 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 .

3-501.19 (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 TPHC procedures for lunch items. CDI - PIC completed TPHC template during inspection. No items were being held on TPHC during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf. Observed raw roe, squid, and crab in grab n go without consumer advisory. VR.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed loose hand sink not sealed to wall in kitchen.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed coffe cup with no lid stored on top of prep table. CDI - Cup was removed from the prep area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety 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 . Observed pan lids stored as clean with barcode stickers on the potential interior food contact surface. CDI - Stickers were removed. Observed label sticker reside on pans stacked together transferring the sticky adhesive to the interior of the pans. CDI - Stickers were removed and pans were moved to be washed again.

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 date marking labels on items for the grab n go cooler set for an 8 day hold rather than a 7 day hold. PIC will look into setting the label machine correctly. EHS 3 day VR is required.

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 deep pan of fish cake stored inside the RIC, cooling at a rate of 0.2 after 30 min. CDI - Fish cake was moved from deep pan to shallow sheet pan for rapid cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed frozen meat thawing in ambient air on the 3 compartment sink. CDI - PIC moved meat to RIC for proper thawing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on countertop between use. Observed sanitizer used to clean prep areas and surfaces above 400 PPM. CDI - Sanitizer was diluted.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans were separated.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed fish stored under beef and pork in the reach in freezer. Food in reach in is not in original packaging. Food is portioned into plastic bags. EHS educated PIC For more information on food storage order please visit: http://meck.co/FoodSafety. CDI PIC corrected storage order.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer not labeled.

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 Beef Bulgogi and Pumpkin Porridge not being cooled below 41 before putting into grab n go containers. CDI PIC pulled all grab n go that was packaged this morning and put in cooler and freezer.

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 salt and other spice container not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large open salt bags stored on same crate with broom and dust pan.

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 items comingled with food items on storage shelf. CDI PIC put employee items on bottom shelf.