SAMS MART #79

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 hours of food preparation and handling. Repeat. 1 pt. 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 employee place dirty dishes in front handsink during inspection. CDI - REHS educated employee on proper hadnsink usage. All dishes removed. Repeat. 2 pts.

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 hours of food preparation and handling. Repeat. 1 pt. 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 coffee in handsink in front serving area during inspection. Observed PIC go to fill cup of water from handsink faucet. CDI - PIC rinsed out of sink. EHS intervened and educated PIC on proper handsink usage. Repeat. 1 pt.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine during inspection. More frequent or thorough cleaning necessary. Observed thermometer probe caked with food debris during inspection. CDI - Thermometer probe properly sanitized. EHS educated PIC on thermometer cleanliness. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bag of cooked chicken wings and portioned out ranch cups in prep unit holding above 41F. See temperature chart. Both items were stacked above unit’s air curtain. All other cold holding in unit compliant. CDI - PIC voluntarily discarded out of temperature items. 0 pts. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed sealed bag of tortillas being stored in conjunction with customer foods in prep unit. CDI - PIC moved to appropriate location. 0.5 pts.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed no PIC and no certified food protection manager on duty at time of inspection. REPEAT. Full Points. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty at time of inspection. REPEAT. Full Points. 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 wet wiping cloth stored in the facet of the hand washing sink. CDI- Food employee removed the wiping cloth.

3-201.11(A) Use food from approved sources only.-P Observed baked goods from Lina’s Bakery in the facility. EHS asked facility to verified whether the bakery is operating under a permit from the department of agriculture. EHS will make return visit in 3 days to verify. 3-day VR required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot chicken wings and regular chicken wings temping between 120F and 125F. See temp chart. CDI- Food employee reheated items to 165F since they had been in the unit less than 2 hours. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 500ppm. CDI- PIC diluted the sanitizer to 400ppm. Facility will call chemical company to service dispenser.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes stored on the counter. EHS provided education. CDI- Food employee placed the wet clothes into the sanitizer bucket. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed the sanitizer bucket stored on the counter next to the hand sink/oven. CDI- Food employee relocated the sanitizer bucket to a lower shelf.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a large amount of refuse outside of the dumpster. Remove.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard tile damage in restroom. REPEAT. Full Points.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. - PIC not able to answer questions regarding food safety in establishment. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P - PIC not able to demonstrate knowledge of employee health policy. CDI by instruction. For more information on employee health policy 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 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed no disposable towels provided at handwashing sink near coffee station. Observed equipment stored at handwashing sink and employee rinsing towel at handwashing sink. CDI by instruction.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard tile damage in restroom.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC certification had expired. 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 no soap available at handwashing sink at warewashing area. CDI, soap provided.

4-502.11(B) Provide accurately calibrated thermometers. Pf. - Observed food thermometer battery not working. Vr required. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed some single-service coffee filters removed from protective packaging.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard tile damage in restroom.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC. CDI by instructions. Facility recently permitted and has 210 days from permit issuance to be in compliance or 1 point deduction on inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC could not provide procedures for vomiting and diarrhea cleanup. CDI, sample procedures emailed to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 2 packages of taquitos not date marked. CDI, foods 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Observed relish open and not protected in flip top unit. CDI, relish portioned out during inspection in packaged covered containers.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard peeling from wall in restroom.