GLIK FOODS

5-202.12 Provide at least 100F water at handsinks. Observed no hot water in restrooms. Get fixed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle phone with gloved hands, then go to prepare food. CDI- Gloves removed, hands washed.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed Pork shoulder thawing out on the dry storage shelf. CDI- Moved to walk in cooler.

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

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 above dry storage shelf in need of cleaning.

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). 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 milk opened yesterday without a date. CDI- Dated. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored. Resurface or replace to be smooth and easily cleanable.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tile missing above the prep table. Replace missing tile.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Turkey and ham in WIC recorded above 41F. CDI - Discarded 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed plastic food container stored inside the hand sink at beginning of inspection. CDI - Food handler removed plastic container. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed tray of frozen raw philly cheese steaks stored above tray of frozen fully cooked grilled chicken in the walk-in cooler. CDI - No physical evidence of contamination observed; storage order corrected to prevent cross contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed quat sanitizer solution measuring < 100 PPM at the 3-compartment sink. 4 tablets are utilized to make sanitizer from discussion with PIC. CDI - PIC added two tablets to solution which increased sanitizer concentration to 200 PPM. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on blade of can opener stored as clean. Discussion with PIC revealed that the can opener is used only to open cans of marinara sauce and it is only cleaned once a week. PIC also acknowledged that the utensil was not used for prep today. CDI - Can opener removed and transferred to the 3-compartment sink to be W/R/S. -1.5- 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 VIOLATION: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf Observed cooked potato spuds prepared yesterday in the WIC without a date label. CDI - PIC placed date label on food container. No escalation of points due to improvement from previous inspection. -1.5- 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.

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 employees wash hands and turn off faucets with clean hands without using a barrier. CDI - EHS instructed employees on proper handwashing procedures and observed them performing the procedure correctly. - 2 - 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 .

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 metal container of broccoli and cheddar soup in WIC without date label. CDI - PIC labeled item. - 1.5 - 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 .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don gloves without handwashing. Discussed proper handwashing procedure with PIC before putting on gloves for food handling. CDI - PIC instructed employee on proper gloves procedure and employee washed hands properly before putting gloves on to continue working. - 2 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with clear liquid not labeled. PIC stated it was sanitizer. CDI - PIC labeled bottle 7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed first aid supplies stored above unpackaged to go containers. CDI - Supplies moved to desk. - 1 -

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 chicken patties out at 100F. CDI - moved to the walk in to quickly 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 . '

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of potato’s on the floor of the walk in.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee leave kitchen to deliver meal, employee returned to kitchen and donned gloves to prepare next order. CDI - PIC intervened and employee washed hands properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed chicken on speed rack above 41F. Observed Mac n cheese held above 41F on the prep table. CDI - Items were relocated to WIC to rapidly cool to 41F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle with no label. CDI - Bottle labeled.

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 cooked potatoes in walk in cooler with no date marking. CDI PIC placed correct dates on pans containing cooked potatoes. Only one of pan cooked potatoes was observed. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair covering.

4-501.11 Maintain equipment in good repair. Observed two Low Boy door gaskets in need of repair.

3-501.17 Properly date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers of marinara, mozzarella, and roasted red peppers date labeled for greater than 7 days. CDI: items were labeled properly. Note that day 1 is the day you open or prep the product. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of quat sanitizer at toxic concentration. CDI: discarded and filled with sanitizer w/ concentration = 200ppm

2-402.11 Use head coverings to prevent hair from contacting exposed food, equipment, and utensils. Observed operator w/out head covering.