COOKIN & CRUZIN

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverages being stored on top shelf of reach in cooler above customer food items. CDI: PIC placed employee beverages on bottom shelf away from employee food items.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed consumer advisory on menu board with reminder portion for eggs that are offered cooked to order/undercooked. However menu item containing eggs did not have asterisk next to item and consumer advisory was missing disclosure portion. VERIFICATION REQUIRED

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Freezer not commercial. REPEAT.

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

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed PIC crack raw shelled eggs and them return to handle grill press without washing hands. -CDI- EHS educated PIC on when to wash and PIC washed hands. 2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC wash hands and not use a barrier to turn off faucet. -CDI- EHS educated PIC on using a barrier and PIC rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed hash browns holding in ambient air at 117F. -CDI- PIC voluntarily discarded items. -1.5- 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed “household use only” raid ant bait. -CDI- PIC removed. -1-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Freezer not commercial. **REPEAT** -0.5-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Freezer not commercial. No points deducted.

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. Areas of floor in bad repair. Repair/replace floors so they are smooth and easily cleanable.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) pan of cooked bacon in WIC stored below unwashed produce in WIC (jalapeños, unwashed strawberry container, etc.) CDI - PIC reorganized storage to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 two (2) TCS food items (spinach in MFU standing cooler, lemon cream in WIC) without date marks. PIC verified that spinach was opened on day of inspection and lemon cream was prepared on 07/28. CDI - EHS used date labels to date marks TCS foods. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth at commissary prep table underside held in soapy water at 0ppm QAC. CDI - Wiping cloths were placed in QAC sanitizer gathered from 3 compartment sink.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed one (1) flattened cardboard sheet kept beneath unopened raw animal food packages (ground beef, unopened bacon) in WIC. Per conversation with PIC, sheet was placed to prevent spillage on WIC floor. EHS advised the use of non absorbent sheeting (foil, plastic sheets, etc.) to catch potential drippings.

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) working containers of food (sugar bag, brown cinnamon sugar container) with no labels. CDI - Food employee confirmed contents of working containers; EHS directly labeled containers accordingly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three (3) unpackaged, unwashed peppers stored on top of commercial container of unwashed cut mushrooms in WIC. CDI - Food employee placed unwashed produce in food safe storage to prevent potential contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed one (1) coffee urn at clean storage area of with ‘household use only’ on its underside tag. Switch household use equipment for commercial, ANSI certified equipment or equivalent.

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed one (1) container of cream cheese in standing RIC with no labeling or date marking. Per conversation with PIC, cream cheese was supplied by a local vendor in this condition; however, no invoice or labeling was provided at time of inspection. CDI - PIC voluntarily disposed of cream cheese; retain invoices from vendors as needed and utilize food and ingredients only when labeled and provided by an approved supplier.

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 one (1) food item (unsalted clarified butter) opened on day of inspection with no date mark. CDI - PIC labeled item with proper date mark. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Observed two (2) opened TCS, non date marking exempt items in standing RIC (lemon cream and heavy whipping cream) with expired date marks (10/30 and 11/13, respectively). CDI - PIC voluntarily disposed of out of date food items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one (1) ice scoop stored on top of ice bag in reach in freezer. CDI - Ice scoop was relocated to clean table top.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee with clean hands crack raw shell eggs onto stove, remove soiled gloves, then don new gloves to handle spices and clean utensils without first washing hands. CDI - EHS reviewed hand washing procedures with staff; wash hands in between glove switching when handling raw food and after any contamination of bare hands. EHS observed effective hand washing. EHS provided handwashing sticker with detailed procedures listed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately three (3) food items in cold holding units (sliced Pepperjack cheese and ham in standing RIC, sausage in prep unit underside) above 41F. Per conversation with PIC, items were removed from cold holding for prep prior to arrival. Observed effective corrective cooling in RIC, but minimal cooling in prep unit. CDI - Sausage was rotated to standing RIC. Ambient temperatures of 41F or below were observed in both units prior to end of inspection. EHS has provided blank TPHC sheet to PIC and explained TPHC procedures to be used at the discretion of the MFU. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; fewer TCS food items were observed failing to cold hold at 41F or below. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC and food employee handling food with wrist watches. Remove jewelry from hands, arms, and fingers prior to preparing food.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of to go boxes with exposed food contact surfaces at prep table. CDI - boxes were turned onto their sides to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed standing RIC with loose fitting lower gasket. Replace or reattach gasket as necessary.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed heavily expired QAC sanitizer test strips (expired May 2022) on MFU. Test strips were unable to accurately display proper concentration of prepared QAC solution held in bucket at 3 compartment sink. A verification will occur no later than 08/11/2024.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed bar rag being used to dry hands at handwashing sink. CDI - napkins will be used until paper towels can be purchased prior to next session. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in upright refrigerator and prep unit holding above 41F (see temp chart). PIC stated refrigeration is run off of battery between commissary and site. PIC stated they had had a large rush prior to inspection. CDI - Temperatures in both units were below 41F by end of inspection. - 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee remove soiled gloves, begin to don new gloves without washing hands to prepare food. CDI-PIC removed gloves and properly washed hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed ready-to-eat honey roasted turkey slices with microbial growth on surface, in open original package. Item was being stored in walk in cooler. CDI-PIC voluntarily discarded turkey slices with microbial growth.

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 ready-to-eat honey roasted turkey slices with no date marking that was open roughly 2 weeks ago per PIC. Observed cut tomato and heavy whipping cream without date marking, per pic these items were prepared and cut on 12/24/2023. CDI PIC voluntarily discard honey roasted turkey and properly dated marked TCS foods. 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed slightly soiled dry cloth on food prep table.