UPTOWN MART

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. REPEAT. 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 - Observed no signed employee health policy on site at the time of the inspection. PIC stated she was unsure where it went and that it may have been moved after getting wet. CDI - EHS provided employee health policy and on site employees signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one dented can of black beans to be stored on the dry storage shelves with dents along its seams. CDI - Dented can voluntarily discarded.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed multiple opened packages/containers of dry goods to be stored on the dry storage shelves and were not covered at the time of the inspection.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed the cooking process for fried chicken to be interrupted at the time of the inspection. EHS observed the PIC pull the basket of fried chicken out of the fryer when some pieces were still at temperatures of 148-155F and verbally stated that it is not done cooking. PIC was planning on dropping the chicken again when they are needed. EHS informed the PIC that they must not interrupt the cooking process and must fully cook all pieces of chicken through to a minimum of 165F before pulling the basket out of the fryer. CDI - Fried chicken immediately dropped back into the fryer and cooked to 180F+.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed trays of green beans, corn, beans, and fried chicken tenders to be at temperatures of 125-134F in the front counter hotbox. All items were observed on the left side of the case where the water level was low, causing the case on that side to not be able to properly maintain food temperatures at 135F+. Other items in the middle and on the right side of the case were observed at 135F+. PIC stated that all the out of temperature items were placed into the hotbox at 10:45am for lunch. CDI - Items time stamped for discard at 2:45pm. 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 - Observed insert containers of beans and corn to be cooling at rates of 0.0 degrees/min in the RIC. PIC stated both items were cooling down after being removed from their cans approx 2 hours earlier. Items were observed in a RIC that is not designed nor approved for rapid cooling and with tight fitting plastic wrap which prevents adequate cold air flow around the product to facilitate rapid cooling. REPEAT. CDI - PIC relocated to the WIC and plastic wrap removed to rapidly cool. 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 .

3-304.12 (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 the scoop handle to the bulk bin of chicken breading to be stored with the handle in direct contact with the breading. REPEAT. CDI - Scoop removed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of metal insert containers to be wet nested on the clean dish rack.

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. - Observed a large amount of cleaned plastic container to be stacked with old date marking labels still on the outsides of the containers. Containers stack in a way that does not allow for the food contact surfaces to be contaminated from the date marking labels. EHS held conversations with the PIC about removing date labels prior to washing or to ensure staff are scrubbing the labels off during the dishwashing process. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. No points taken due to being within the 210 day window after transitional permit issued. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a case of raw pork sausages stored on the top shelf of the RIC directly above a package of fully cooked chicken patties. REPEAT. CDI - Raw sausage relocated to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of shredded cheese to be at a temperature of 68F in the 2 door RIC. PIC stated having it out to use for breakfast orders this morning and only recently put it in the RIC when the EHS arrived. REPEAT. CDI - PIC voluntarily discarded. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a blue liquid to not be labeled as to its contents. CDI - PIC labeled spray bottle.

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 an insert container of beans to be at a temperature of 70F in the 2 door RIC. PIC stated that they were just poured out from the can as they cook half a can for lunch each day with the other half being placed into an insert container and into the refrigerators to be used the following day. The RIC is a unit that is not designed nor approved for rapid cooling and all cooling must be done in the WIC. CDI - PIC relocated to the WIC to rapidly cool. 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 .

3-304.12 (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 the scoops in use for the ice machine and bulk bin of rice to be stored with their handles in direct contact with the ice and rice inside. CDI - Scoops removed.

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. - Observed multiple cleaned squirt bottles to be stored on the clean dish rack with tape/sticker residue on the outside of the bottles. - Observed the trays on the interior of the hotbox to have accumulations of food debris/grime.

5-501.17 Provide a covered waste bin in female restrooms. - Observed a garbage can that was not provided with a lid in the restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a shelf in the WIC to be dedicated to employee food but was not labeled as “Employee Food” and the shelf was an upper shelf, above packages of bread that are used in the food service area of the gas station.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. No points taken due to being within the 210 day window after transitional permit issued. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided at the handwash sink at the time of the inspection. Paper towels dispenser key was broken not allowing the staff to replace the paper towels. CDI - Stack of napkins placed at the 3 compartment sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a case of raw bacon stored on a shelf in the 2 door RIC directly above packages of RTE macaroni & cheese and potato wedges. CDI - PIC corrected storage order and moved raw bacon to the bottom shelf.. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed insert containers of pork chops, sausage patties, potato wedges, hasbrowns, and chicken patties in the hotbox to be at temperatures of 115-133F. PIC stated all items were prepared at approx. 7am and since breakfast is only served until 10am all the items in the hotbox would be discarded at that time anyway. Hotbox ambient observed at 148F but due to the front display hotbox to be broken at the moment the hotbox is opened and closed more than usual. Facility was set up with a TPHC procedure for problematic foods in the front display case during the last inspection for the previously permitted facility before the transitional, which was still on site. EHS updated TPHC procedure with current facility information and facility is to utilize TPHC in the hotbox until new front display case is installed. CDI - Items placed on temporary TPHC to be discarded at 10:30am. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a plastic container of shredded cheddar cheese and a container of raw shelled eggs to be on the prep counter across from the flattop grill at temperatures of 45-47F. PIC stated having removed the items from the refrigerator when he had a rush approx 30 mins prior to EHS arrival. CDI - Items placed back into refrigeration to rapidly cool. 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) - Observed a container of cooked salmon to be in the 2 door RIC with a date mark of 12/31/25, making today day 15. PIC stated not knowing if the date mark was incorrect or not since it was not done by him. CDI - PIC voluntarily 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed no functional thin probe thermometer on site at the time of the inspection in that the thermometer on site did not have batteries. CDI - Batteries provided and thermometer successfully passed calibration.

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 the bulk bins of chicken breading and flour stored on the lower shelf of the cookline prep table to not be labeled as to their contents.

4-501.11 Maintain equipment in good repair. - Observed the front counter display hot case to be broken at the time of the inspection. With the upright hotbox being the only hot holding equipment in the facility the case must be replaced with a like for like model or another model that is approved by this department. Upright hotbox should not be used for continuous and frequent service as it is proven to be unable to maintain proper hot holding temperatures throughout service despite being at 148F ambient.

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. - Observed the floor beneath the fryers to have accumulations of food debris/grease.