SAMS MART #87

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 written TPHC procedures for chicken wings and pizza sliced held on 4-hour TPHC. Observed proper time stamps on food items. -CDI- EHS provided PIC with copy of TPHC procedures and assisted PIC with filling them out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 to-go cup lids removed from their original protective package, stored underneath the counter and directly touching the bottom floor of the cabinet.

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 3-compartment sink separating from the wall behind. Re-caulk sink to the wall.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Only employee with active ANSI food protection manager certification arrived at end of inspection. PIC with active ANSI food protection manager certification must be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Shelf rusting in reach-in cooler. Also, screen tray for baking is damaged and needs to be replaced. 0 pts.

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. Clean top of reach-in freezer and toaster oven.

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. Dust buildup on wall beside oven. Buildup on wall behind 3-compartment sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC’s food protection manager certification is expired. PIC must have active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Establishment uses TPHC for pizza slices. Some pizza slices were missing TPHC start time. CDI - PIC knew pizzas came out 30 minutes ago so he marked that time on the pizza boxes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all taquitos on hot roller 2 holding below 135F. CDI PIC stated they reheat on back rollers and then hold on forward rollers, which is where these taquitos were located, on the forward hot holding rollers. PIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes holding above 41F with no last known time 41F and below. CDI PIC 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 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 cut tomatoes from yesterday with no date mark. CDI PIC voluntarily discarded. Improvement from last inspection, no escalation in points. 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 .

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed refillable containers for gasoline stored under three compartment sink. 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. Transistional permit non compliance cracks need to be filled in in prep area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw in cold bar holding above 41F. CDI PIC discarded coleslaw and turned down temp on cooling 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 .

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 hot dogs opened in RIC with unsure open date, PIC believed it was open 9/30, with no date mark. CDI PIC 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 .

3-501.19 (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 all items in hot grab n go with no written procedures or time stamps. CDI PIC wrote up procedures and placed time stamps on items. Three items with unknown reheat time were voluntarily discarded. TPHC procedure template may be found at: 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. Observed front of RIC and handle with heavy build up. More frequent cleaning is required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster.