CHARTER 1 KITCHEN

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed food employee use one compartment sink to clean equipment (large pot) with soap and water, then drain sink, rinse pot, and place at drying rack without sanitizing step. CDI - EHS removed pot from drying rack, demonstrated preparation of sanitizer to concentration of 200 ppm basin at 3 compartment sink with available QAC sanitizer and test strips, then placed pot to sanitize. Employee removed pot after sanitizing to allow it to air dry properly. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercially food service only.-P Observed one (1) can of aerosolized wasp killer stored at chemical area beneath sink. Pesticide was approved for commercial use; however, label specified it was for use only at establishment perimeter and not to be used within kitchens. PIC confirmed that spray was only used at establishment perimeter. CDI - spray was removed from interior premises of establishment.

4-501.11 Maintain equipment in good repair. Observed one (1) out of service piece of equipment (table RIC) held within kitchen. Remove/repair all out of use equipment as required by transitional permit conditions. REPEAT.

6-202.14 Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self closing door. Observed bathroom without self closure. Per conversation with PIC, self closure has been purchased and only requires installation. Install as needed. REPEAT. 6-302.11 Supply toilet tissue at each toilet. -Pf Observed restroom with no toilet tissue at start of inspection. CDI - Toilet tissue was provided from readily available supply.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two (2) washed and rinsed uncut tomatoes contacting WIC racks. CDI - PIC used washed and gloved hands to place tomatoes into clean and available bin.

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 approximately four (4) portions of TCS, non date mark exempt foods in WIC (vegan burger patties, milk, hot dogs, vegan chicken nuggets) in WIC with no date marks. Per conversation with PIC, food items were opened either the day prior to inspection or the day of. CDI - PIC delegated dating of foods to food employees. 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 one (1) portion of TCS food (diced potatoes) in RIC incorrectly dated for 05/21. CDI - PIC voluntarily disposed of improperly date marked food. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket used to hold in use wiping cloths at a concentration of greater than 500 ppm QAC. CDI - Sanitizer was diluted to approximately 300 ppm QAC.

4-501.11 Maintain equipment in good repair. Observed one (1) out of service piece of equipment (table RIC) held within kitchen. Remove/repair all out of use equipment as required by transitional permit conditions.

6-202.14 Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self closing door. Observed bathroom without self closure. Install as needed.