DASHMART CHARLOTTE 1

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) Container of green salsa was prepared on 3-23 and had not yet been discarded. TCS RTE foods must be used or discarded within 7 days of preparation. CDI - PIC discarded salsa. 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 Container of sausage measured 100F in sandwich cooler top. Employee stated it was finished cooking 1 hour ago. Use freezer to cool TCS foods if necessary. Limit cooling as facility does not have a walk-in cooler or blast chiller. CDI - Sausage moved to freezer to continue cooling. 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 .

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. Clean bottoms of refrigeration units where food has spilled. 0 pts.

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. Large electrical cord, wrenches and screwdrivers stored on cutting board of sandwich cooler top. Some food was stored in bottom but employee stated they don’t use the top. Store maintenance equipment separately from food prep areas. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink only measured 103F. Provide sufficient hot water so that 110F wash solution can be achieved for utensil washing at 3-compartment sink. VR - Verification required within 10 days that hot water is repaired.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. Permit issued 5/30/24. No points taken . Facility within 210 day allowance REPEAT 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 containers in the handwashing sink. CDI Employee removed containers

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. Permit issued 5/30/24. No points taken . Facility within 210 day allowance REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed Clorox aerosol spray on prep sink. CDI employee moved chemical spray

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cloth towels in containers with cut strawberries and blueberries in the prep top. Remove absorbent towels.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepare food with no head covering. Employees working in the kitchen must wear head coverings.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean 3 mixer bowls stored unprotected on prep table that is directly below ceiling vent. Clean dishes must be stored upside down if no overhead protection.

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 bottom of lowboy cooler lined with cloth towels. Remove absorbent towels.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed the person in charge does not have certified food protection manager credential. Advised PIC that the person left in charge must have food protection manager certication. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomiting/diarrheal event clean up procedures. Provided a guidance document. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both lids and the dumpster door were open and the dumpster contained food waste.