SAMS MART 105

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed certain items closer to the front on the hot rollers below 135F while said to be hot holding. -CDI- PIC voluntarily discarded the 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 .

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 items being held on TPHC that had surpassed their 4 hour time stamps. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts)

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a can of bug spray being stored on a wire rack. -CDI- PIC discarded the bug spray. (0 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no employee on site who possessed a valid certified food protection manager certificate. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. - Observed the women’s restroom handwash sink to have a maximum water temperature of 78F. REPEAT.

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 the opened bag of half & half in the milk dispenser to be labeled for for discard on 3/30/25, which is 14 days. CDI - Date mark corrected and education provided on proper date marking. 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 .

5-501.15 Provide dumpster, waste containers that are of sound construction. - Observed the sliding door to the left dumpster to be opened at the time of the inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Observed 79F hot water in women’s bathroom handwash sink. All other handwash sinks reached 100F or above. 6-301.14 Post a handwash sign at each handsink. Observed no handwash signs in men’s and women’s restrooms. EHS provided signs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken rollers and taquitos below 135F (see temp chart) on one roller that was set to a back temperature of 118F and front temperature of 124F. PIC stated that roller was set correctly and voluntarily discarded items. VR within 3 days to check hot roller hot holding ability. 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 .

3-501.19(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 one box of wings with a start time of 9:45 that had not been discarded once checked at 2:00 pm. CDI-PIC voluntarily discarded item.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flying insects concentrated at drain under 3 compartment sink. PIC stated facility receives monthly pest control. EHS spoke with PIC about talking with pest control for more effective measure for capture flying insects, like a mechanical bug light, that will not be stored above food, prep spaces, or clean equipment/single use articles.

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 tops of toppings containers for hot dog area with labels remaining on lids after they’ve been stored clean and gaskets of lowboy freezer of prep area with dark build up.

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 dark build up on wall behind oven at prep table as well as build up around 3 compartment sink drain.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. CFPM not available during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Tongs for hotdogs are cleaned once a day. EHS reminded PIC to clean and sanitize tongs throughout the day, at least every 4 hours. CDI - in-use tongs were removed to be washed. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P. Utensils were not being sanitized after cleaning. CDI - PIC picked up chlorine sanitizer and rewashed utensils. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed open pack of taquitos in RIC without date mark. REPEAT. CDI - PIC voluntarily discarded food. 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 open pack of hot dogs dated 4/4 in RIC. CDI - PIC corrected date mark. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed multiple spray bottles of glass cleaner and degreaser stored on rack above sanitize compartment of 3-comp sink. CDI - PIC removed chemicals.

4-303.11 Cleaning Agents and Sanitizer, Availability. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils as specified under Part 4-7, shall be provided and available for use during all hours of operation. Pf. No sanitizer was available in facility. CDI - PIC picked up chlorine sanitizer during inspection.

5-501.17 Provide a covered waste bin in female restrooms. No covered receptacle in female restroom. REPEAT. CDI - PIC placed covered trashcan in restroom.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Certification expired. Has 220 days from initial permitting to obtain food certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese burger hot dog and corn dog holding below 135F. 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 opened bag of corn dogs, hot dogs, and sausages that were opened Monday. CDI EHS allowed PIC to date mark this inspection with explicit direction that items not date marked in future after opening will be discarded during an inspection. 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(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 Observed chicken wings and tacos with no time stamp on dry erase board with other TPHC items. CDI PIC placed time of removal from reheat on dry erase board.

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer. VR required

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of drinks in direct contact with floor.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use tongs stored with out barrier on top of RIC

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 fronts of equipment and handles of reach in coolers and freezers with build up and residue, increase cleaning frequency

5-205.15 Maintain a plumbing system in good repair. Observed no drain plugs for three comp sink.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.