TRUIST FIELD SALSA

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes that was in reach in unit since 1pm holding at 48F. CDI PIC discarded product. 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 .

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 on site. CDI PIC brought new thermometer to leave onsite.

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 black build up accumulating in gaskets of reach in cooler. Increase cleaning frequency to avoid accumulation. (0.5)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed bottle of shelf table salsa cooling in RI unit at 52F that requires refrigeration after opening. CDI-PIC added bottle of salsa to TPHC log to be set and discarded as salsa on prep line. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cut cabbage to be at 47 F in cold holding. Product confirmed to have been relocated from walk-in cooler to unit an hour prior to inspection. CDI - Food placed on TPHC and time stamped. -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.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee partially consumed drinks and food in reach-in.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Observed no hand sanitizing wipes present.

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 Observed no written procedures. CDI, documents provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, cheese >41F in cooler. Thermometer in fridge reading 60F. CDI-voluntarily discarded.

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 temp logs not filled out for cold TCS items. All TCS items >41F. CDI-food voluntarily disposed of.

4-501.11 Maintain equipment in good repair. Observed hand sink not completely disabled, per discussion last inspection. Cooler not holding proper temps. Needs repair

4-501.11 Maintain equipment in good repair. Observed hand sink not operating. All equipment must work.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored directly touching single-service condiment cups in reach in storage cabinet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found all lettuce bags above 41F. CDI- bagged lettuce moved to warehouse cooler for rapid cooling.

Observed nachos stored (plated) on rolling rack uncovered. The rack had overhead protection, but the potential for flies to land on food is evident. Suggest covering each shelf on rack. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Ensure employees have working knowledge of employee health policy. Employees were able to find employee health policy print copy in binder with help of stand manager. REPEAT VIOLATION

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 TPHC procedure does not clearly state how food times are marked and how/by whom it will be discarded.

4-501.11 Maintain equipment in good repair. Observed prep top cooler not functioning.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips on site. CDI: Test strips provided today.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Make sure staff is aware of reporting symptoms and required symptom to report to PIC. Employee could not inform me of the reporting illnesses. Employee health hand out given to manager.

7-201.11 Store toxic materials to avoid contamination. -P Observed container of glass cleaner stored on top of push cart above food and near single service items. Glass cleaner properly stored at time of inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service articles stored on top of pushcart.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed broken bin used to stored taco shell. Bin replaced at time of 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 onsite. CDI: thin-probe thermometer was provided.