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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 a scoop being stored in a large container of flour in which handle for scoop was resting in flour. CDI: PIC removed scoop from flour.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for responding to vomiting or diarrheal events. CDI: EHS provided copy.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed one ladle with build up being stored on hanging rack above prep counter. CDI: PIC returned item to be W/R/S. REPEAT. Points not taken due to improvement since previous inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 . Observed one container of Cole slaw being held in WIC date marked for 9/9. CDI: PIC voluntarily discarded Cole slaw. REPEAT. Points not escalated due to improvement since previous inspection.

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed hand sink located next to prep table where food was being prepared with no splash guard in between hand sink and prep table. Install splash guard in between hand sink and prep table to prevent contamination.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag being stored on prep counter amongst food items. CDI: Bag was removed from prep counter.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed slicer with visible food residue on the food-contact surface of the blade. -CDI- PIC had slicer properly washed, rinsed, and sanitized. (0 points) 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 .

3-501.18 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 house-made pimento cheese and apple hot sauce held past their 7-day timeframe, per their date mark. -CDI- PIC voluntarily discarded the items. (1.5 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping clothes stored in 0ppm sanitizer solution in bucket labeled ‘sanitizer.’ -CDI- PIC remade buckets using 272ppm DDBSA / 704ppm Lactic Acid. (0.5 points) - Observed wiping clothes stored in soapy solution, with 0ppm sanitizer. -CDI- PIC removed wiping cloth from the bucket. EHS educated PIC on proper storage of in-use wiping clothes only in sanitizer solutions. (0 points)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink in dish room without any paper towels or functioning paper towel dispenser. CDI - PIC obtained paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed in reach in freezer cooked corn bread stored directly on top of uncovered raw bacon which was stored on top of cooked dinner rolls. CDI -PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed in can wash room double doors that lead into parking lot with visible light coming through the sides and middle of door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bell peppers stored directly on storage racks in walk in cooler. CDI - PIC moved bell peppers to food container.

4-501.11 Maintain equipment in good repair. Observed two rusted pans on the food contact portion stored clean on dry rack . CDI - PIC voluntarily discarded items. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting board stored clean with deep score marks and melted/burnt corners. CDI - PIC voluntarily discarded items. 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 in walk in cooler metal can being reused for mustard. The metal can also had black bacteria growth around the inside rim. CDI - PIC voluntarily discarded reused can of mustard.

REPEAT 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 walls in can wash room with several different sized holes.

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 three opened bags of shredded cheese and one opened block of sliced American cheese with no date marking in WIC. CDI - PIC voluntarily discarded food that was opened last week. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two white secondary spray bottles with no labels, one was located in mop room and dish room. CDI - PIC voluntarily discarded both unlabeled bottles of degreaser.

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 several secondary clear food containers of various dry/wet ingredients without any labels. CDI - PIC labeled all secondary food containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths stored on prep tops throughout kitchen and not in sanitizer buckets.

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 clear plastic bowl inside large white bin housing sugar near prep sink. CDI - PIC removed clear plastic bowl. EHS educated PIC on making sure to use equipment/utensils with a handle and that it needs to be facing upwards. 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 clear plastic bowl inside gluten free container housing gluten free flour. located inside dry storage room. CDI - PIC removed clear plastic bowl.

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 a couple of stored clean clear food containers with stickers still attached along with a secondary squeeze bottle. CDI - PIC moved items back to 3-comp-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. Observed white brick wall in dry storage room with several holes of different sizes that needs to be sealed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels inside employee restroom located in kitchen. CDI: paper towels provided.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer for testing high temperature dishmachine. VR required within 10 days.