ST MART

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed soap and paper towels missing from handsink back in the kitchen. CDI: both were provided during inspection.

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 box of opened egg rolls inside front cooler next to hot dog roller and a packet of hot dogs that were opened inside the reach-in cooler in the kitchen without a date mark. CDI: these items were properly date marked during the inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer available for checking food temperatures. VR within 10 days. Text picture to Arlene Lawrence at 704-617-3068.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service items stored on the floor inside the kitchen.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no quat strips available for testing quat sanitizer. VR within 10 days. Text a picture to Arlene Lawrence at 704-617-3068.