EASTWAY EXPRESS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Several dented cans of food observed on dry storage shelf. Segregate dented cans to discard or return to supplier. CDI - Dented cans moved to segregated area to return to supplier. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Box of raw bacon stored on shelf above shredded cheese and hashbrowns. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded cheese, steak, and mac and cheese measured 54-58F in walk-in cooler. Door was propped open during inspection and PIC said employees were loading drinks in cooler for an hour. CDI - Door closed and food that was above 41F was moved to freezer 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Sprayer at 3-compartment sink has no air gap between top of sink and sprayer. VR - Verification required within 10 days that establishment repairs spray arm so it doesn't hang into sink.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Screwdriver, wrench and motor oil observed on shelf with dry food products. Store maintenance equipment separately from food.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee's drink store on shelf inside the WIC, commingled with consumer food. Store all employee beverages in a manner where they cannot contaminate food for sale.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at the back handsink. CDI: PIC provided roll of paper towels for handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer measuring low concentration, below 50ppm at the 3-compartment sink. CDI: PIC added more chlorine sanitizer and EHS observed it was measuring above 100ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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). Observed pan of sliced tomatoes and portioned bags of hotdogs both stored inside the make table without date labels. PIC stated hotdogs were just placed to cool down a few hours prior, and tomatoes were prepared during third shift last night. CDI: PIC created date labels for both TCS food items. 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 .

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 portioned bags of hotdogs unable to meet the cooling rate. Hotdogs were stored inside the lowboy portion of the make table. PIC stated these were prepared about two hours prior. CDI: PIC movved bags of hotdogs into the WIF to rapidly cool down. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed large scoop handle stored inside chicken breading flour, commingled inside the food product. Ensure all scoop handles are stored above the top of the food product to prevent contamination.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple stacks of wet-stacked pans stored on the clean dish rack. Allow all multi-use utensils and equipment to completely air-dry before stacking together.

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 heavy buildup on gasket on the left corner of the HH case 2, preventing easy open and close. Observed heavy buildup on hood system. Observed dust and debris buildup on shelves throughout the facility. Increase cleaning frequency. REPEAT VIOLATION.

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 wall next to make table soiled with food debris. Observed wall behind dry food storage racks soiled with food residues. Increase cleaning frequency. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. 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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Apron in handsink basin by 2-compartment sink. Maintain hand sinks free for hand washing. CDI - PIC removed apron. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Box of raw eggs stored on shelf above cooked food in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw eggs moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Significant amount of pans and containers stored on clean shelf had grease and food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans moved to 3-compartment sink to be washed. // 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Baking trays have heavy carbon buildup. Replace trays if they can’t be cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans stacked on clean dish shelf while still wet. Allow utensils to adequately air dry before stacking. 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. Grease buildup on sides and exteriors of equipment in kitchen. Clean more frequently. 0 pts.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Sprayer at 3-compartment sink falls below flood rim of sink. VR - Repair so sprayer does not fall below flood rim of sink. Air gap must be present between bottom of sprayer and top of sink.

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. Grease buildup on walls and ceilings in kitchen. Clean physical facilities more frequently. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the back handwashing sink. CDI PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handwashing sink. CDI PIC provided paper towels. Repeat

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed back side of the shield in the of ice machine with buildup. REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm chlorine in the 3 comp sink. CDI PIC refreshed compartment and adjusted to 100 ppm chlorine 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1 box of food directly on the floor in the walk in freezer. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Observed employee handling food with jewelry on his arm. REPEAT

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cups directly on the floor in the back near the WIC door. Also observed single service bowls and trays stored unprotected on top of the HH case. CDI PIC put cups on shelf and inverted other single service items. REPEAT

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 large amount of grease and debris buildup on floors near walls throughout facility ( including in the WIC and WIF). 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 rust on wall near prep sink with pealing paint REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed rubbing alcohol on prep table behind the small HH case. Also observed employee food in WIF above customer food. CDI PIC moved alcohol and employee food. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC has consistently not been able to ensure that the rules food code safety and handling are met during the last 3 inspections. REPEAT VR needed 5-1-25

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee drink on top of prep table. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice scooper in the back handwashing sink. CDI PIC moved scooper. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handwashing sink. CDI PIC provided paperr towels.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed back side of the shield in the of ice machine with buildup. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a breakfast sandwiche in the small HH case at 110F. PIC stated they were made around 8 am this morning. CDI PIC Voluntarily discarded. REPEAT 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the Lowboy cooler above 41F. See temperature chart. `````````CDI PIC voluntarily discarded all these foods. REPEAT 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sausage link, sausage patties, bologna, and open milk in the lowboy cooler without a date mark. CDI PIC voluntarily discarded. REPEAT

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 raw chicken not 6 inches off the floor in the WIC. Boxes were on a sheet pan that was directly on the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Observed employee handling food with jewelry on her arm. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal pans being stacked wet

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cups directly on the floor in the back near the WIC door.

4-501.11 Maintain equipment in good repair. Observed door to WIC not closing. The gasket is detached from the door at the bottom. Also observed the small HH case is not holding the breakfast sandwiches at 135F or higher. Small HH case has one of the sliding doors missing and is not NSF approved. Also observed that the WIC and WIF door does not close. REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed large amount of black colored building up on the door gasket of the WIC and WIF.

5-205.15 Maintain a plumbing system in good repair. Observed the handwashing sink near back prep sink leaking at the pipes. PIC stated that the sink is not used. EHS advised that the sink must be maintained.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in the unisex restroom. The other rest room is out of order. REPEAT

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 rust on wall near prep sink with pealing paint REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone, cigarettes, lotion, ear buds, and rubbing alcohol on prep table behind the small HH case. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC has consistently not been able to ensure that the rules food code safety and handling are met during the last 3 inspections. VR needed 12-28-24 A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee drink on top of prep table in the back. Observed employee water bottle on the shelf above the prep top. CDI Employee moved the drink.REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside and outside of lid to ice machine with buildup. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all of the breakfast sandwiches in the small HH case below 135F. PIC stated they were made around 8 am this morning. CDI PIC Voluntarily discarded. REPEAT 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the WIC above 41F. See temperature chart. WIC ambient air is at 48F. Also observed a squeeze bottle of mayo on counter at 99F. Also observed a container of eggs being held on the grill at 74F. CDI PIC voluntarily discarded all these foods. REPEAT 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 1 pan of cooked gizzards in the WIC without a date mark. CDI PIC voluntarily discarded. REPEAT 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on table with food. CDI Employee moved bucket. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Observed employee handling food with jewelry on her arm. Employee explained that it is a health bracelet, so no points taken today. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on the prep table, not in a 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 1 sanitizer bucket directly on the floor.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scooper handle buried in the breading bin and ice machine scooper handle touching the ice. REPEAT 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 3 set of thongs stored in the crack between the cutting board and the HH case. CDI PIC put utensils in a dry metal container.

4-501.11 Maintain equipment in good repair. Observed door to WIC not closing. The gasket is detached from the door. Observed WIC not holding tcs foods at 41F or below. Ambient air of WIC is 48F. EHS observed ice buildup on all 3 condenser fans in the WIC. PIC stated that he has called repair man. Also observed the small HH case is not holding the breakfast sandwiches at 135F or higher. EHS advised PIC not to use until it is repaired. REPEAT VR needed 12-21-24

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in the unisex restroom. The other rest room is out of order.

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 rust on walls inside of the WIC. 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 floor baseboards missing throughput facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stuffed between the soda refill boxes. Observed employee cell phone on prep table. REPEAt

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee drink on top of prep top unit. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee washing chicken and placing lid to containers on the hand washing sink. EHS educated employee. CDI EMployee moved lids and cleaned and sanitizer hand washing sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine with buildup near the gray shield. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all of the breakfast sandwiches in HH case below 135F. CDI PIC voluntarily 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 .

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 container of milk not date marked. CDI EMployee put date mark on container REPEAT 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed the sanitizer bucket on the prep table. CDI PIC moved bucket.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with jewelry on her arm. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food with no head covering on.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scooper buried in the chicken breading.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being stacked wet.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed stack of single service trays directly on the floor. Employe was making plates with containers from this stack. CDI PIC put trays on the unused grill.

4-501.11 Maintain equipment in good repair. Observed door to WIF not self closing. REPEAT 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple grates used in fryer with rust on them.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have chlorine test strips. CDI Owner came to facility and provided test strips.

5-205.15 Maintain a plumbing system in good repair. Observed facility not using one compartment of the 3 comp sink when washing dishes because it leaks. Employee is only washing and sanitizing. They are not rinsing before sanitizing.

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 floor of WIC with large amount of debris and spillage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on shelf above single service trays. REPEAT

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 that PIC was not knowledgeable of Cooling parameters and cold holding temperature requirements. PIC also was not knowledgeable of wash, rinse, and sanitize requirements when washing dishes. Also facility also had multiple priority violations today. VR needed 5-30-24 Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee drink on prep table.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed No paper towels at back handwashing sink. VR needed 5-30-24 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at back handwashing sink. VR needed 5-30-24 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed toothbrush and toothpaste at handwashing sink. Also observed employee sanitize sink and move items from sink. CDI EHS explained that handwashing sink can only be used for handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils stored as clean with food debris. VR needed 5-30-24 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 . 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. Observed employee washing pans and not sanitizing them. CDI PIC had pans rewashed and sanitized properly. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine with buildup.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked steak cooling in WIC for 2.5 hours still at 73F. CDI PIC voluntarily discarded. REPEAT 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bologna, livermush, and pork sausage in WIC above 41F. 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 packs of livermush, bologna, and sausage not date marked. CDI PIC voluntarily discarded REPEAT 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 . 3-501.18 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 sour cream past use by date . 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 .

3-501.15 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 a pan of cooked steak cooling in the WIC tightly covered. EHS advised facility to use WIF to cool quickly. CDI PIC voluntarily discarded. REPEAT 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on counter under grill. CDI PIC put wet towel in sani bucket.

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 single service food trays stored unprotected. CDI Employee inverted trays.

4-501.11 Maintain equipment in good repair. Observed prep unit not holding TCS foods at 41F or below. The ambient air was 50F. Facility will not use the unit until it is repaired. Facility is small and can work out of the WIC. VR needed 5-30-24 Also observed door to WIF not self closing.

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 door gasket on WIF with large amount of black buildup.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 cell phones on shelf of above. CDI PIC moved phones.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. Employee with active ANSI food protection manager certification shall be present during all hours of operation. Points will begin to be deducted for this violation within 180 days of permit issue date. 0 pts. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed sweeping floor and did not wash hands before portioning food from hot case for customers. Employees must wash hands after engaging in tasks that contaminate hands. CDI - Employee educated and he washed hands. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back hand washing sink. CDI - PIC refilled dispenser. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at both hand washing sinks in kitchen. CDI - PIC placed paper towels at both hand washing sinks.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Spaghetti in walk-in cooler was 119-115F and had been cooling for 1 hour and 45 minutes. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Spaghetti reheated to 165F to restart cooling process. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Gravy, green beans, lima beans, and pinto beans were missing date labels in walk-in cooler. PIC stated they were prepared Tuesday. All TCS ready-to-eat foods must be date marked and held for no longer than 7 days from preparation. CDI - PIC placed date labels on pans. 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 Chlorine sanitizer bottle measured above 200 ppm chlorine. Chlorine sanitizers shall be 50-200 ppm. CDI - Bottle emptied by PIC.

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 Breakfast casserole and spaghetti were cooling while tightly wrapped in walk-in cooler. Establishment needs to leave cooling TCS foods uncovered and possibly use walk-in freezer to ensure food cools within the proper time and temperature. CDI - Spaghetti reheated to above 165F to restart cooling process and breakfast casserole vented and placed in walk-in freezer to continue cooling. 0 pts. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle laying in ice in ice machine. Store in-use utensils with handles not contacting the food (or ice).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean pans stacked while still wet on clean dish shelf. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket present on walk-in cooler door. 0 pts.

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. Continue repairing wall around door in kitchen. 0 pts.