87SIX

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Stem thermometer available but no thin probe thermometer.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink with trash cans blocking approach and items in sink basin. CDI - PIC moved items granting accessibility. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels near the handwashing sink. Closest towels were at the other end of the unit. CDI - PIC moved towels to dispenser near handwashing sink. - 1 -

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 open box of clamshell to go containers stored on floor of unit.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. PIC stated they will be obtaining their CFPM certificate next week. Ensure someone with CFPM certification is on site during all hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in spray bottle at 10ppm. CDI-PIC added more bleach to spray bottle and tested again and concentration measured 100ppm. 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

4-501.11 Maintain equipment in good repair. Observed cold water faucet knob in need of repair. Knob spinning freely and did not turn on water. CDI - PIC tightened screw and cold water faucet knob is working.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No staff present that is a CFPM (Certified Food Protection Manager) For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: Operator recontaminated hands at hand sink faucets after washing, and did not re-wash hands when verbally corrected. CDI- hands re-washed after second verbal reminder.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No disposable hand towels at hand sink. Disposable hand towels stored near rear door of unit, hand sink installed at front of unit. CDI- towels brought to hand sink.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .Thin probe thermometer not available. Obtain and send verifying photo to inspector within 10 days. Text photo to 704-621-0336.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of sanitizer with no label. CDI-PIC labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 200PPM, they had another bottle (which they said they were using) and it was 100PPM. CDI-PIC diluted first bottle to 50PPM

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of sanitizer that PIC said they use to clean, with no label, CDI-PIC labeled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing in stagnant water in a pot. PIC said this is their normal procedure. CDI-EHS explained when food is frozen it needs to be thawed either in a cooler or under cool running water not to exceed 41F. Shrimp was moved and used for cooking.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed onions and other produce stored directly above RTE ox tails, cut cabbage and other RTE foods. CDI - PIC moved these to a lower shelf, storing produce with produce. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 cut cabbage, cooked macaroni and other TCSA foods in walk in cooler for more than 24 hours without date marking. CDI - PIC labeled these items with prep date. -1.5-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety; Observed raw shell eggs stored above RTE curry chicken in walk-in cooler. No visible contamination observed. CDI. Eggs were relocated to bottom shelf.

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 bowl being used as a food scoop in container of rice. Requirements discussed, zero point deduction.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed (A) priority item out of compliance during inspection and (B) no certified food protection manager. CDI: educated PIC on information needed to be in compliance.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present during inspection.

2-201.11(A - C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC With website link to obtain updated Employee Health acknowledgment form to properly inform employees.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated provided the PIC with the website link to obtain template plan to be implemented.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed what’s was said to be bleach sanitizer stored in spray bottle at toxic levels. Sanitizer turned test strips a yellow color. PIC stated that there was strong bleach solution stored inside. CDI: bottle contents dumped and refilled to proper concentration bleach at 100ppm.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer missing from reach-in cooler on unit.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed both dishmachines used in commissary were high temperature dishmachines therefore must provide an irreversible registering temperature indicator to check water temperature of machine. CDI: educated the PIC on appropriate equipment that they must provide in order to comply.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked gravy, oxtails and other TCS foods more than 24 hours old without date marking in walk in cooler. CDI - PIC date marked these items. -1.5- REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC was unable to provide documentation of being certified in a food protection managers course. MFU/PIC has 210 days from issuing of permit to obtain the certification.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed mac n cheese, beef patties, curry shrimp, jerk chicken wings, whole jerk chicken breast, and cooked cabbage all below 135F see temp chart. CDI- PIC reheated items to at least 165F see temp chart.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed rice, chicken, Mac n cheese, cooked cabbage, and beef patties all without dates. PIC stated items were made today however would be kept another day if not sold. CDI- PIC was able to date items. Ensure all TCS foods are date marked if not intended to be used the same day.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed in use wiping cloths being stored in sanitizer without a label. CDI- PIC labeled container.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no thin probe thermometer for use. A VR will occur no later than 12/25/20 to ensure a thin probe thermometer is provided.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed all in use utensil stored in 98F water.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no sanitizer test kit available on the MFU. A VR will occur no later than 12/25/20 to ensure a sanitizer test kit is provided.