FUMEE COMMISSARY

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 interior bottom surfaces of reach-in coolers and bottom shelves of prep tables accumulating food debris and splash residue. Recommend to increase cleaning frequency.

-REPEAT- 5-205.15 Maintain a plumbing system in good repair. Observed prep sink leaking in food prep room. Points not escalated due to maintenance request submitted to building management.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Automatic paper towel dispenser not working at time of inspection. Paper towels placed next to hand wash sink.

5-205.15 Maintain a plumbing system in good repair. Prep sink leaking in food prep room.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or alternative hand drying device at hand sink. CDI- PIC replaced paper towels in automatic dispenser.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs over sauces in reach in. Bacon stored over lemons in walk in. Bacon moved to bottom shelf in reach in. Repeat. 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). Date mark container of milk and cream held more than 24 hours. Date marks added. No points deducted 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs over sauces in reach in. Eggs moved to bottom shelf. 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. Raw chicken stored over steak in walk in. Chicken moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Exterior of reach in and bottom shelves of prep tables accumulating residue.

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. Clean under prep tables and air vents.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee began food prep without washing hands. PIC intervened and employee washed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee began to prep sandwiches without gloves. PIC intervened and employee donned gloves after proper handwashing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Onions and rice stored on floor. PIC moved items to cart.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or alternative hand drying device at hand sink. CDI- PIC replaced paper towels in automatic dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one package of RTE commercial turkey bacon from weekend brunch service above 41F stored in black container with bread items on dry storage rack. CDI- PIC voluntarily discarded turkey bacon. REPEAT *points not escalated due to improvement from last inspection* 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 5 cans of different foods dented on seam. CDI- PIC voluntarily discarded cans. Ensure dented cans are not stored with regular cans. REPEAT

4-501.11 Maintain equipment in good repair. Observed door to stand up reach in cooler not secured to unit, door is able to be completing removed from unit without excessive force. PIC stated that unit is expected to be repaired today. Ensure unit is repaired. REPEAT

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 heavy build up of dust on ceiling vents. Clean.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee properly wash hands and turn off faucet with bare hands. CDI- EHS had employee rewash hands and turn off faucet with paper towel barrier.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lobster tails stored over many cartons of heavy cream in single door reach in cooler and raw bacon stored over RTE sausages in walk-in cooler. CDI- Employee moved raw foods to appropriate shelf not above RTE foods and following raw food storage order. EHS provided PIC with storage order chart poster. REPEAT 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 cutting board stored as clean with black residue on food contact surface. CDI-Employee put cutting board into dish washer to be washed and sanitized. 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 3 door reach in cooler with ambient temperature of 64F with all TCS foods over 41F, see temperature chart. Employee moved all TCS foods that had put into cooler 2 hours prior into walk in cooler to cool to 41F or below and voluntarily discarded TCS foods that had been in 3 door reach in cooler more than 4 hours. Observed heavy cream that had been in single door reach in cooler from 8/22 above 41F, see temperature chart. Employee voluntarily discarded heavy cream. EHS will follow up within 3 days for repairs to 3 door reach in cooler. 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-1T

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 large volume of single portions of raw lobster tightly wrapped in plastic wrap and raw ground beef with lid on container cooling. CDI- Employee removed lid from ground beef and placed raw lobster in plastic wrap in freezer to promote faster cooling. REPEAT 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 dented cans stored with non-dented cans on dry storage rack. CDI- Employee moved dented cans to designated space to be separated.

4-501.11 Maintain equipment in good repair. Observed door on 3 door reach in cooler and single door reach in cooler broken. PIC stated that repair order had been placed twice. REPAIR.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees coat stored on rack with food used for operation. CDI- Employee moved coat to chair. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken wings stored over ready to eat chicken wings in walk in cooler. CDI PIC changed storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 macaroni cooling in too great of volume and covered . CDI moved to sheet pan and moved to blast chiller to cool. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed lobster tails being thawed in standing ice water. CDI moved to running water to flush away food debris.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Brussel sprouts cooked last night at 45 degrees CDI 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 pasta taken to serving facility located next door and returned cooling in volume in reach in cooler . CDI moved to sheet pan and took to blast chiller and proper cooling rate achieved. Repeat violation. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in prep area.

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 eating on prep table in suite.

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 three lexan containers of wings at 44 degrees cooled from yesterday. PIC gave incorrect information in regards to cooling times . CDI discarded product and advised on proper cooling procedure. 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 tomato based sauce and cauliflower puree held greater than 7 days . CDI 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 .

3-501.15 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 per PIC that wings are cooled in blast chillier to 70 degrees and then placed in lidded containers and placed in walk in cooler . CDI cooling window missed product discarded. Advised to cool in blast chiller to 41 degrees and then put into walk in cooler. 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 .

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC did not have basic knowledge of cooling . CDI instructed on proper cooling techniques. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

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 meatballs and kabobs cooling at insufficient rate to meet cooling parameters . CDI Changed cooling method and proper cooling rate achieved. For more information, please visit: http://meck.co/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 meatballs and kabobs cooling tightly covered with plastic and were cooling at insufficient rate to meet cooling parameters. CDI uncovered and proper cooling rate achieved. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potatoes, rice flour and cauliflower in box stored on floor. CDI moved items to meet rule. Also observed opened bags of sugar and other dry goods left open and exposed to contamination.

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed French fry dice mounted to plywood on wall of private sweet this surface must be non absorbent.

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 coats and personal items stored on shelves with food for facility.