B COOKS

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink without paper towels. CDI: PIC had a roll of paper towels in bin underneath service counter and stocked hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 a bag of raw chicken and a bag of burger patties both being held at 47F in reach in cooler. PIC stated cooler was working properly at commissary right before arriving to site which was approximately one hour prior. CDI: PIC placed majority of food in reach in freezer to rapidly cool and left minimal items in reach in cooler which will be placed on TPHC. PIC will be leaving site in 3 hours. PIC also stated he will submit a service request to have reach in cooler evaluated. NOTE: Per discussion with PIC, MFU will not be operating in the near future to conduct a verification visit for cold holding. Follow up to be conducted during next routine inspection.

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 working bottles of sauces and condiments being held on prep counter unlabeled. Label all working containers of food. REPEAT.

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 condensation from AC unit in MFU leaking from ceiling. Leak was not above any prep areas, coolers or dry storage where potential contamination could occur. Repair leak

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P REPEAT. Observed two (2) unopened packages of Belgian waffles held beneath bin of ground beef in standing RIC. unopened package of bacon stored above RTE washed lettuce bag in standing RIC. CDI - PIC and EHS reorganized storage order. EHS reviewed posted storage order chart on RIC with PIC and discussed storage order requirements. 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. Observed two (2) bins of flour without labeling or color coding. All other working containers (bbq sauce, buffalo sauce, cooking margarine, etc.) were readily identifiable and/or color coded. CDI - EHS affixed labels to flour containers.

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 one (1) employee water bottle stored on top of prep unit lid, above cutting board. CDI - PIC rotated drink bottle to prevent potential contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) unopened package of bacon stored above RTE washed lettuce bag in standing RIC. CDI - PIC reorganized storage order. EHS provided storage order charts for WIC and reach in units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed small tear in insect mesh net at MFU door. Observed no insect entry at time of inspection. Repair/replace insect mesh as needed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food preparation (cooking, serving food items) with watch on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wet wiping cloths stored next to bucket of properly concentrated chlorine sanitizer solution. CDI - EHS rotated wiping cloth to bucket of sanitizer.

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 ceiling of mobile unit dripping small amount of water. Water is not dripping on or near food or food contact surfaces. Repair.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored above RTE foods inside the standing. CDI - Storage order was rearranged.

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 unlabeled flour, cornmeal, and powdered sugar were not labeled. CDI - Labeled all items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shredded lettuce, sliced tomatoes, sliced cheese and other TCS foods in flip top and reach in cooler above 41F not declared on TPHC. EHS discussed options for cold holding and options for TPHC with PIC Bryan. Per PIC, TPHC for all TCS foods shall begin when leaving the commissary after checking temperatures. No event last longer than 4 hours. At end of event, unused foods shall be voluntarily discarded. CDI - TPHC form amended to reflect changes and foods placed on TPHC. -1.5-

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 and provided the PIC with website link to obtain template plan to have implemented.

2-301.15 Only wash hands in handwashing sink. -PF. Observed employee washing hands at 2-comp sink. CDI: education provided on appropriate sink to wash hands; hands washed at handsink.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed breader plastic food containers stored inside handsink basin. CDI: containers were removed and relocated.

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed lettuce that supposed to be held on time inside flip top cooler at 47F. Observed procedure sheet posted on cooler door but had not been filled out and no time was marked on the lettuce. CDI: educated and informed PIC of new rules regarding cut TCS produce; emailed website link to obtain updated TPHC form. Time placed on pan for lettuce.

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 breading in plastic containers that were not labeled.

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 employee’s drink stored inside stand-up reach-in cooler with customer food. CDI: educated PIC on designated/labeled areas to store employee food/drinks.

3-202.11 Temperature - P,PF Food deliveries shall be maintained at correct temperatures until received by facility. Observed self delivery of raw fish and chicken at 46F from butcher’s shop. Less than one hour has passed. CDI - PIC cooled to below 41F in RI freezer. PIC reminded to transport TCS foods under temperature control to ensure foods received at correct temperatures. -1-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed buildup in containers used for pickles, house made dressing and other cold items in opted unit not cleaned until more than 24 hours have passed. CDI - PIC educated about flipping pans and food contact surface cleaning times. Pans flipped. -0-

3-307.11 Protect food from contamination sources not specifically noted by code. Observed walk in storage unit moved to another walk in cooler without notification to PIC of this facility. -0-

2-103.11 (M) Person in Charge-Duties - PF Observed PIC unable to answer all employee health questions. CDI- coached

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods held between 41-45F. CDI- Food in prep unit placed on temporary TPHC(and template sent) and raw chicken moved to bottom of freezer.

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 lettuce and tomato not date marked. CDI- date marked

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth on food employee's shoulder. CDI- removed to soiled linen

4-501.11 Maintain equipment in good repair. Observed top of prep unit and stand up refrigerator cold holding at 45F. VR