COMPARE FOODS PRODUCE

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

*REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Dicer with small amount of dries food debris stuck to blades. *CDI - PIC placed item into 3 compartment sink and instructed employees to let item soak in hot water for extended period of time to better break up the dried debris and then to make sure they clean all dried debris from blades before storing item clean. NOTE: If this is an issue during next inspection a risk control plan will be put in place top ensure item is cleaned thoroughly before being stored clean. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Employee engaged in food prep without proper hair restraint.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed portable vacuum being stored on hand sink to charge. Observed attachable brush to vacuum being stored in sink. CDI - PIC removed vacuum and attachments. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer used to cut onions soiled with food residue present on blades. Food employee stated dicer has not been used in a few days. Points escalated due to third offense. Produce department only has a few cutting boards, knives, and one dicer. CDI - PIC moved dicer to three comp sink to wash, rinse, sanitize. REPEAT. (3) 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 numerous cut watermelon and cabbage stored on bottom shelving of open air grab and go cooler stored above 41F (see temp chart). Observed cut cantaloupe stacked two high on second shelf stored above 41F (see temp chart); only the cantaloupe stored on top of two stack observed over 41F. Observed fruit cocktail with cut watermelon on top shelf above 41F (see temp chart). PIC voluntarily discarded all cut melon above 41F since they have been stored in unit over night. EHS took ambient temperatures of each shelf and bottom cooler is holding at 41F. The top and middle shelf were observed with ambient temperature of 38F. PIC will place work order for unit to make sure bottom shelf can hold at lower temperature. VR will occur in 3 days to observe compliance. REPEAT. (3) 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 knives with food debris stored as clean.REPEAT didn’t escalate points since it was just 2 knives. CDI..Knives were moved to 3 comp sink. 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 cut fruit from grab and go display above 41F. CDI..PIC discarded fruit and also allowed some fruit to cool. 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 .

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P EHS asked how fruits and veggies were being cleaned. According to PIC 3 comp sink was used to wash rinse and sanitize the fruit. Facility was using Quat sanitizer to sanitize fruits. EHS told facility to immediately stop doing this, fruits and veggies don’t need to be sanitized. If the facility doesn’t have approved wash for fruits and veggies plain water can be used. No points taken since EHS didn’t see facility use Quat to sanitize the fruit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Knife soiled on knife strip. CDI- Taken to 3 comp. Sink 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Jacket stored on a box of fruit in WIC