KICKS DELI

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed meatballs and marinara hot holding below 135F. Items were double panned in steam well. CDI: items were reheated above 165F. 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 (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 ham and chicken without dates inside walk in cooler. CDI: PIC stated items can be held for more than 24 hours. 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 .

3-202.12/3-302.14 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P. Observed collagen, probiotic and energizer tablets near smoothie bar. EHS was unable to find items on FDA GRAS list. VERIFICATION REQUIRED.

REPEAT 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 6 dented cans being stored on shelving with other items for facility use. CDI: Items were relocated to be sent back for credit.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-P No signed employee health documents on site. CDI - Provided on site and explained. For more information on employee health policy, 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. Personal drink stored on food prep table. CDI - Moved.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front handsink. CDI - Provided.

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) Kale observed from 12/19. CDI - 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Two dented cans not stored in a segregated manner. CDI - Removed from use.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Brooms and mops blocking access to handsink. CDI - Moved.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer dispensing low at <50ppm. Facility will make sanitizer manually and call EcoLab for repair. VR. 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Egg keesh product cooling in reach in drawers recorded at 89F. Cooling improperly, would not have met cooling parameters. CDI - Moved to WIC for proper cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Shredded chicken recorded below 135F, CDI - Placed on TPHC. Hot unit turned up. 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 .

3-501.15 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 Egg keesh cooling improperly in reach in drawers. CDI - Cooling method changed. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no documented certified food protection manager at time of inspection. PIC demonstrated knowledge by answering questions during and after inspection and having no priority violations at time of inspection. REPEAT. Note: Establishment is newly permitted and will not receive point deduction for the initial 210 days after permitting (until 04/29/2025) while awaiting ANSI certification of PIC. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed ready to eat food items (sliced lunch meats, salami, etc.) held below three (3) unwashed produce containers (tomatoes, bagged red onions, unwashed avocados) EHS and PIC reviewed posted WIC storage order chart. REPEAT. Note: No escalation in point deduction due to some noted improvements. EHS observed no improperly stored raw animal food and all food was stored in either food safe multi use containers or commercial packaging. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 four (4) portions of non date mark exempt, TCS foods (milk, pasteurized egg mix, and spinach bin in WIC, milk in smoothie prep unit) with no date marks. Per conversation with PIC, these items were opened on the day of inspection. CDI - Date marks were added to TCS foods in long term storage. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Briefly observed side sales window open at start of inspection. Observed no pest entry. CDI - EHS closed window at start of inspection.

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 one (1) bin of instant yeast with a spoon handle making direct contact with the food. CDI - EHS removed utensil from yeast without making direct contact and rotated spoon to top of closed bin.

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 two (2) unopened boxes of single service articles (sauce cup lids) stored directly on the floor. Elevate boxes as required. 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 three (3) stacks of single service articles (to go lids and boxes) with exposed food contact surfaces at sandwich prep shelving. CDI - EHS inverted single service articles to prevent potential contamination. 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 stored on non food contact side of clean deli slicer. CDI - PIC rotated cell phone to nearby chair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no documented certified food protection manager at time of inspection. Per conversation with PIC, employees are all ANSI certified food protection managers, but documents have been left at other establishments. PIC demonstrated knowledge by answering questions during and after inspection. Note: Establishment is newly permitted and will not receive point deduction for the initial 210 days after permitting (until 04/29/2025) while awaiting ANSI certification of PIC. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 procedures for employees to follow when responding to vomiting or diarrheal events during inspection. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as cleanup plan poster. For more information 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 two (2) bins RTE food (Dragonfruit and mixed fruit) held below raw shell eggs. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed ready to eat vegetable packages (lettuce bags) held below two (2) unwashed produce boxes (cucumber, tomato) 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) washed RTE apple held on relatively clean WIC rack. CDI - All storage condition violations were addressed prior to end of inspection. EHS and PIC reviewed WIC storage order chart. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed two (2) labeled spray bottles of QAC sanitizer held below 3 compartment sink at above 400 ppm. CDI - EHS diluted bottles with water to between 200 and 400 ppm.

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 recently reheated tray of RTE chicken held at room temperature during inspection while awaiting cooling. CDI - EHS rotated chicken to WIC for proper cooling., EHS provided cooling charts to PIC. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed four (4) working containers at prep areas (powdered sugar, oil and vinegar bottles) with no labeling. EHS and PIC discussed use of station labels and labeled containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) food handlers (PIC and sandwich station employee (engaged in food prep (making sandwiches, preparing smoothie ingredients, etc.) with watches on and no effective hair restraints.

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 two (2) stacks of single service articles (to go lids) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed minor condensation dripping from panels of ceiling in WIC. No contamination was observed at time of inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit or test strips for QAC sanitizer. A verification will occur no later than 11/11/2024.