FOOD FOR YOUR SOUL

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not able to demonstrate knowledge of food safety practices evident by multiple risk factor violations to include knowledge of required food cooking temperatures. CDI: EHS provided education during inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed facility operating without a certified food protection manager present. A CFPM shall be on-site during all hours of operation.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: www.mecknc.gov/foodsafety Observed employees unable to answer most questions regarding employee health policy and unable to point to any references posted in facility. CDI: EHS provided a copy of EHP.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed PIC use food thermometer to test foods and then rinse food contact surface of thermometer in 3 compartment sink without washing or sanitizing and then use a paper towel to dry. CDI: PIC returned thermometer to be W/R/S. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. 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 . Observed PIC drop lid to pot containing oxtail and rinse lid under running water before attempting to put lid back on pot. CDI: EHS intervened and had PIC return lid to be W/R/S.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed a container of chicken being held at 112F on prep counter. Per conversation with PIC, chicken was cooked to a final cooking temperature of 160F before placing on prep counter to cool. CDI: EHS provided education and PIC placed chicken on grill to complete the cooking process. Chicken was cooked to 198F.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed a container of green beans that were opened from a can to be reheated in steam table at 11:15 per employee. EHS measured temperature at 1:19 and green beans were at 123F. CDI: Employee discarded green beans.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed containers of chicken, chicken gravy, and turkey wings being held in steam table all below 135F. CDI: All items were placed in oven to be reheated to above 165F as PIC stated they were placed in unit approximately an hour prior.

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) 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 . Observed two open gallon containers of milk being stored in walk in cooler without date marks and a large container of collard greens being held in walk in cooler date marked 8/1 - 8/8, a total of 8 days. CDI: PIC corrected date mark and changed 8/8 to 8/7. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of chlorine sanitizer being stored under 3 compartment sink unlabeled. CDI: Employee labeled spray bottle. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a spray bottle of chlorine sanitizer which when tested bleached out indicating concentration level was well above 200ppm. CDI: PIC emptied 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 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 . Observed large aluminum containers of mashed potatoes and rice covered with aluminum foil being cooled in reach in cooler at a rate insufficient for reaching cooling parameters. See temp chart. CDI: Employee removed aluminum covers from containers and placed items in walk in cooler to rapidly cool.

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) 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 . Observed a ziplock bag of cooked wings being held in reach in cooler missing a date mark. CDI: PIC date marked item as they were prepared yesterday.

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 large containers of flour and sugar being held on prep shelves and working squeeze bottles of condiments on prep table all unlabeled. CDI: PIC labeled all items. 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 being stored on prep counter. CDI: PIC removed cell phone.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one container of lamb above raw chicken. CDI - Storage order was corrected. All other storage order correct. - 0 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Label squeeze bottles of oils/waters, shakers of seasonings, and containers of flour, etc. with common name of food items. - 0 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet/dirty wiping cloths stored on speed rack used to house cornbread bowls. CDI - Cloths removed. - 0.5 -