SAM'S MART # 113

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. 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. Damaged beer can observed in back hand washing sink. Do not store items in hand washing sinks. CDI - PIC removed can. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution in 3-compartment sink measured 0 ppm. Bulk container of sanitizer was empty connected to sink dispenser. CDI - Employee made chlorine sanitizer at 100 ppm during inspection. 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

3-501.18 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) Sausage, beef, mushrooms and hot dogs not labeled with prep dates in prep unit. TCS RTE foods must be labeled with prep dates in, and used or discarded within 7 days. CDI - Employee placed prep date labels on containers. REPEAT 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(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Wiping cloth buckets measured 0 ppm quat. Wet wiping cloths shall be stored in sanitizer solution at appropriate concentration when in between uses. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf observed no soap in the soap dispenser of hand wash sink in the kitchen CDI restocked 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observe no towels in the dispenser in the kitchen CDI restocked

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed hot dogs on the hot hold section of rollers to be less than 130°.CDI Removed to reheat section temp over 165. 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 pre-cooked ground beef and sausage, commercially processed pre-cooked, stored in the top of prep unit with no date, Mark. PIC stated that dates are added to lids at the end of the night CDI procedure tweet to have date dates on the containers and not on the lids. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed pizza being held using time as a public health control. PIC provided written procedures. Written procedures are insufficient as they do not state at what temperature or what denotes starting time. Procedures also do not disclose what happens when time is up CDI written procedure template provided at the bottom of this email. TPHC procedure template may be found at: www.mecknc.gov/foodsafety