MARTS TO GO #4

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. (0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not answer any of EHS questions in regards to reporting symptoms or illnesses. PIC stated they were hired a month prior to inspection and remembers signing paper but unsure if this information was given. EHS observed signature sheet in office, however, PIC stated those are from previous employees. EHS was not able to verify any training procedure/policy for employee health. EHS provided education and new employee health policy. EHS will return in 10 days to observe compliance. REPEAT. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed pans stored as clean above three compartment sink soiled with residue and sticker debris. EHS provided education. PIC stated facility does not utilize most of the equipment due to low volume needed. EHS advised to remove any unneeded equipment or keep equipment clean to sigh and touch. CDI - PIC removed soiled equipment to three compartment sink to be wash, rinsed, and sanitized. REPEAT. (1.5) 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed cooked chicken wings held below 135F during inspection (see temp chart). PIC stated wings were made 2 hours prior to inspection. EHS provided education on hot holding parameters. CDI - PIC voluntarily discarded wings. TPHC form was provided via email for facility to use if needed. REPEAT. (1.5) 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 .

3-501.18 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) EHS observed two bags of opened chicken wings in low boy cooler without proper dates. PIC stated items had been opened this morning for service. CDI - PIC was allowed to date both bags of chicken wings. (0) 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 EHS observed two bottles of chemicals stored in facility without proper labeling. CDI - PIC labeled bottles . (0)

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . EHS observed no thin probe thermometer in facility during inspection. PIC stated facility had one but it is in disrepair. PIC has ordered a new thermometer. 10 day VR required. (0.5)

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. EHS observed unneeded equipment and litter on dumpster pad. EHS advised to remove unneeded equipment and litter to avoid harborage of pests. (0.5)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed floors and walls in back area soiled with residue and debris. EHS advised to increase cleaning frequency to avoid accumulation. (0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC could not show that the employees have been trained on their responsibility to report required symptoms, illnesses and exposure. The employee also could not answer the health policy questions. EHS provided 3 page Health Policy to PIC to assist in training and to acquire employees signatures. VR needed 1-1-26 For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employees began to put on gloves after handling the cash register without washing his hands. He was about to handle chicken wings. Employee only put a glove on one hand. CDI EHS educated employee and he stopped and washed his hands and put on clean gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in coffee area. CDI PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dispenser spout of half and half creamer with a large amount of visible buildup. CDI pic cleaned dispenser. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all the baskets of wings being hot held below 135F. See temperature chart. CDI EHS educated employee and reheating and hot holding and the PIC voluntarily discarded the wings 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food directly on the floor in the back room.

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 single service containers stored unprotected on counter and coffee machine filters stored unprotected on top of the coffee makers. CDI PIC inverted single service tray and put coffee filters back in the plastic bags.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amount of trash on the grounds around the trash dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all doors of the trash dumpster open.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed open employee drinks on top of freezer and prep table. CDI PIC discarded drinks.