TOUS LES JOURS SUPER G MART

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection..REPEAT 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 Observed pastries filled with house made cream/custard held on time but not on white board.CDI..Items were added to whiteboard

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled dish soap in squeeze bottle. CDI item was labeled to identify contents.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed Food employee actively work without hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloth on prep table.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC (No CFSM) could not verbalize how or what Food-borne illness training consisted. PIC did not known where to locate the information for reportable symptoms or illnesses during the inspection. CDI - EHS educated and provided updated employee health information to the PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk, almond milk, heavy cream, oat milk holding above 41F. Ambient of RIC was observed at 57F. TCS products were voluntarily discarded. One of each TCS items placed in ice baths to maintain 41F during service. At the end of service LB RIC will be emptied and not in use. 3 day verification visit required. Facility has been out of compliance on 4 consecutive inspections. Facility to be placed on a risk control plan, EHS sent documentation via email. 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)(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 kimchi croquette, curry potato croquette, potato croquette held on 4 hour TPHC but not listed on whiteboard with time stamp. REPEAT. CDI - Items were all placed on time at approximately 9:50 AM and timestamp was added to reflect.

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 food stored on the floor inside the WIC.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin near the hand sink in the rear kitchen area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFSM present at their time of inspection. 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 2 containers of cream cheese and wiping cloths stored intake the hand sink near the coffee maker. CDI - Sink cleared of items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored directly above heavy cream inside the WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed the interior of the microwave in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed skim milk, soy milk, heavy cream held above 41F inside Lowboy cooler in front service area. Facility has been out of compliance for 3 consecutive inspections if the facility remains out of compliance facility Will be placed on a risk control plan or Intent to suspend. 3 day verification visit required. 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)(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 garlic cream cheese bread with no time stamp or label on the white board used to keep 4 hour TPHC. CDI - Proper time stamp added.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed powders, salts and sugar in containers with no label. CDI - Containers were labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths stored on counter top and not inside sanitizer buckets in between use. Observed sanitizer buckets at 0 PPM of QUAT sanitizer. CDI - Sanitizer buckets replaced at the proper strength.

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 cup used as scoop submerged in boiled chestnut. Observed scoop handle in direct contact with flour. CDI - Scoops were removed.

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 extremely worn wooden utensil no longer smooth and easily cleanable. CDI - Utensil discarded.

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 shelving inside the Lowboy in the front service area in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFSM present at their time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed mozzarella placed inside RIC to cool at 6:40 AM. Observed mozzarella at 12:45 PM at 44F. CDI - Item missed 4 hour ambient cooling window. Mozzarella was voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk (x2) and heavy cream held above 41F in Barista lowboy RIC. Ambient observed at 43F. 3 Day Verification visit required. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed multiple chemical spray bottles stored above vegetable prep sink. CDI - Chemical moved to lower shelving under prep sink.

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 food stored on the floor inside the WIF. Observed improvement, no point escalation.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths stored on prep surfaces and not inside sanitizer buckets in between use. CDI - Wet wiping cloths stored in sanitizer buckets.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed broken/torn spatula. CDI - Voluntary discard.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFSM present at their time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf PIC was not knowledgeable about foodborne illnesses or reportable symptoms or prevention. CDI - PIC was educated and EHS emailed additions foodborne illness information to PIC. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not provide signed documentation to verify that they have been properly trained on employee health. CDI - EHS emailed PIC documentation to review with staff and have staff sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee relocated trash can and return to working/moving food inside the RIC Lowboy. CDI - Gloves were removed and the food employee washed hands. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE food items inside the WIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight build up inside the ice machine. 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed pans only wiped with wet wiping sanitizer cloth in between use. Pans are w/r/s every 2 to 3 weeks per PIC on duty. CDI - PIC was educated and all pans were moved to the 3 compartment sink to be w/r/s and that baking pans should be w/r/s at least every 24 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items (Milk, Heavy cream, almond milk) inside RIC Lowboy in the front food service area above 41F. Ambient temperature was observed at 46F. CDI - TCS food items were placed inside an ice bath to rapidly cool back to 41F. TCS food items will be held inside ice bath until RIC is properly maintaining 41F or below. 3 day verification visit required. 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 .

3-501.18 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 cream cheese (2x) held longer than 7 days inside the WIC. CDI - Item was 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 .

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 pesticides for residential use inside the kitchen. Observed fruit fly trap terro. CDI - Item was removed from kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food stored on the floor inside the WIF. CDI - Items were removed from the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being soaked in water from prep sink and then being used and held on prep areas during inspection. EHS informed PIC that wiping cloths need to be held in sanitizer solution. CDI - Wet wiping cloth was placed in dirty wiping cloth container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of plastic containers stacked wet. CDI - Containers were separated to properly air dry.

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 WIC floors lined with extremely soiled cardboard. PIC stated cardboard is replaced weekly. CDI - Cardboard to be removed and replaced daily.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks and food commingled inside the WIC. CDI - Items were placed in designated area on the bottom shelf.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee with food protection manager certification was present during inspection. Establishment has 210 days to certify an employee. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employees were unable to adequately answer EHS questions about reportable symptoms and illnesses. Employee stated they did not sign anything to verify they had been properly trained on employee health. More thorough employee training required. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off faucet with bare hands after washing. CDI - EHS educated employee on importance of using a barrier to turn off faucet. Employee rewashed hands and used a barrier to turn faucet off.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms being stored above RTE foods in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over RTE foods in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation CDI - PIC reordered storage in WIC

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed establishment omitting sanitizing step in three compartment sink during inspection. PIC needed assistance setting up sink and achieving proper sanitizer concentrations. 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 opened container of tomato paste baring no label indicating the day in which it needs to be used or discarded by. PIC stated it was opened the day prior to inspection. CDI - PIC labeled container. 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple buckets of fruit puree stored directly on the floor in the WIC. Advised PIC to get shelving to remove from floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being soaked in water from prep sink and then being used and held on prep areas during inspection. EHS informed PIC that wiping cloths need to be soaked and held in sanitizer solution.

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 unsealed wooden shelving being used to store chemicals under three compartment sink. Advised PIC to change out for a metal or plastic shelf.