EZ MART

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings in warmer holding below 135F during inspection. See temperature chart. CDI - PIC confirmed all items had been cooked at 12:30pm and opted to keep on time. TPHC form provided and filled out during inspection. Facility to utilize time with all items placed in warmer moving forward. 1.5 pts. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Permittee required to have acquired certification by 9/11/25, 210 days after permit issuance. Acquisition of certification necessary. 1 pt. 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. Observed handsink by cash register blocked by beverage display during inspection. CDI - PIC moved display. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable slicer being stored as clean with visible food debris caked onto the food contact surface. CDI - Employee rewashed during inspection. 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: 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling customer foods without donning proper hair restraint. Ensure all employees don hair restraints while preparing and handling customer foods. 0.5 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer in excess of 400 ppm CDIPIC coached sanitizer diluted 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

4-501.11 Maintain equipment in good repair. Observed pressure wand hose hanger Broken and hose hanging outside of sink. PIC Stated to be repaired

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed facility had gallons of bleach and bleach test strips in the event sodium hyperchloride is used as sanitizer. However, the only labeled sanitizer in the kitchen was of the pink solution that was QAC. Facility has no test strips for QACV