MAXWELL CATERING

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed EHP that did not include restrictions and exclusions. -CDI- EHS provided a copy and PIC signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 food debris on thermometer stored as clean. -CDI- EHS educated PIC on ensuring to clean before and after use and PIC cleaned thermometer. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer less than 50 ppm. -CDI- PIC corrected to 100ppm. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed one incorrectly labeled spray bottle of glass cleaner labeled as sanitizer and two unlabeled spray bottles of chemicals. PIC identified one as sanitizer and was unsure of the other one. - CDI - PIC voluntarily discarded unknown chemical and properly labeled sanitizer bottle. PIC also corrected label on glass cleaner.

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. - REPEAT - Observed shelving for cage in WIC in need of cleaning. Clean and increase cleaning frequency to maintain clean.

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 opened Sprite can stored on top shelf of lowboy freezer above packages of fries. Do not store personal items in such a way that food for sale can be contaminated. - CDI - PIC removed sprite from lowboy freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed bin used for storing clean utensils to have food debris and residue present. Also observed three knives stored clean on MFU with visible residue present. - CDI - PIC moved all items to dish machine area to be cleaned. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of chlorine sanitizer. - CDI - PIC labeled spray bottle sanitizer. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed spray bottle of chlorine sanitizer stored on prep table while active food prep was occurring. Also observed container of bleach stored on top of single use items (parchment paper) and above clean dishes. - CDI - PIC removed sanitizer spray bottle from prep table as well as moved container of bleach to bottom shelf in dry storage cage.

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 various squeeze bottles lacking labels. - CDI - PIC labeled all working containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a couple live insects in facility. Per commissary PIC, facility was most recently treated on Friday, 8/2/24. PIC provided invoice for pest control treatment.

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 interior and exterior of refrigeration equipment on MFU in need of cleaning. Clean and increase cleaning frequency to maintain clean.

4-501.11 Maintain equipment in good repair. Observed water faucet leaking at the hand sink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf; Observed sanitizer spray bottle without a label. CDI. Bottle was labeled during inspection. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P; Observed chlorine sanitizer with concentrations exceeding 200 ppm. CDI. Sanitizer was re-mixed during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Bleach bottle recorded at 0ppm. CDI- Re filled.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chicken salad sandwiches on truck in reach in at 46F. Per PIC, this item is held on TPHC. No written procedure or time stamp available today. PIC sent TPHC procedure today via email and EHS covered requirement. CDI - Time stamp placed on food and procedure completed today. -1-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed PIC handle washed, freshly cut, strawberries with bare hands. CDI- PIC voluntarily discarded the item. NOTE: Inspection occurred at MFU commissary.

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

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed PIC put washed strawberries back into original container. CDI- PIC voluntarily discarded the item since bare hands were used to handle the RTE item.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed portable cutting board in need of replacing or resurfacing due to deep cuts and grooves.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed waste water cap not in use and not protected. Provide a cap or cover.

5-501.16 Provide waste bins in required areas including at handwash sinks. - Observed no hand sink with a waste bin.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed damage to ceiling. Observed open gaps with exposed absorbent materials near hood system.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chili at 119F. CDI- PIC reheat item to 178F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed an in use metal shaker and squeeze bottle without a label.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored in soap water

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 grease debris build up on ac/heat fan covers.

2-301.12 Cleaning Procedure - P- Observed an employee wash hands with gloves still on. Also observed an employee use a bare hand at the end of a cleaning procedure. This action recontaminates ones hands. CDI- PIC was informed to discard gloves to wash hands. Also employees were reminded to follow the cleaning procedure to adequately wash their hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed a squeeze bottle stored in the hand sink. CDI- Item was removed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed an employee handle trash and attempt to wash hands while still wearing gloves. CDI- EHS instructed the gloves needed to be discarded. EHS observed employee discard gloves and properly wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed slaw (44F), hot dogs (45F), chicken (45F), and shrimp (44F) all above 41F. CDI- PIC was able to place the items on a 4hr TPHC, 10AM-2PM to be discarded. NOTE: This is the first time in 2019 the item has been documented to be non compliant and no points were deducted per state memo. However, if TCS foods are not cold held at 41F or below during the next inspection point deduction will occur. EHS provided PIC with a TPHC form.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies throughout the unit.

4-501.11 Maintain equipment in good repair.- Observed reach in cooler functioning at 45F. Also observed prep unit being used as dry storage. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.- Observed unit using a house hold crock pot. No identification of being ANSI certified or equivalent.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed burgers hot holding at 110F-133F. CDI- PIC reheat the burgers to 168F.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the front door open during the inspection. Provide a screen or keep door closed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.-REPEAT- Observed an employee preparing RTE foods while wearing a watch.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water outlet not in use and unprotected. Provide a cover or cap. 5-205.15 Maintain a plumbing system in good repair.- Observed utensil sink leaking from the faucet.

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 hard to reach areas with minor food debris and grease residue. Clean as often as needed to prevent and reduce the build up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several knives stored clean, according to PIC, with food debris left on them. CDI- PIC moved items to 3-comp utensil sink to be properly washed. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed bleach being used at 0 ppm in the three comp sink. CDI- PIC added bleach water to sink and brought the concentration up to 50 ppm Cl.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a bottle of bleach being used without a label. CDI- PIC labeled bottle.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee preparing food with a watch.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed cutting board in need of replacing or resurfacing do to deep cuts and grooves.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed Cl test kit unavailable during the inspection. Unit was using Cl sanitizer. A VR will occur no later than 5/12/18 to ensure unit obtains proper test kit.