PHILLY

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed water not coming out at handsink. Handsink uses jugs of water, but water was too low, so no water was coming out of handsink. -CDI- PIC replaced water jug and water supply replenished. -0-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.-/3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed some items such as sauteed peppers and onions and Cole slaw being held on time not on TPHC form with no time stamp. -CDI- PIC added items to list and properly time stamped items. -1.5- Ensure that each station maintains its own written TPHC procedures for items being held on time.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer concentrations at 0ppm quaternary sanitizer. -CDI- PIC corrected concentration to 200 ppm. -0-

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 in-use knife stored beneath small cold holding unit. -CDI- EHS educated PIC on proper storage of in-use utensil and item W/R/S. -0-

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 NFCS of lowboy in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee not able to explain training process for employee health and reporting agreement, as well as identifying cold symptoms when asked about symptoms requiring exclusion from food handling tasks. CDI- EHS reviews symptoms and illness's with employee. Employee is asked to sign paper copy of the County Employee Health Agreement. (-1)

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed TPHC procedures on hand for old menu. CDI- PIC made new TPHC procedures for all foods. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 oils and seasonings in secondary containers with no labels. CDI-PIC labeled all secondary containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket with concentration of 0ppm. CDI - PIC changed sanitizer bucket and concentration was 100ppm.

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 box of raw slice beef on top of the guacamole inside the chest freezer. CDI- PIC removed items and separated them. -0 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. Observed cut lettuce and mozzarella cheese holding temperature above 41F in reach in. CDI- PIC volunteers to discard the items. -1.5 pts-

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. -Observed food items (sour cream, cut lettuce, cheese,..) on the TPHC written procedure, however no temperature log, initial time starts and when to discard items when 4 hours is up according to the procedures posted. CDI- PIC provided the log at the end of the inspection. Ensure to have written procedures, temperature log, and stamp of time start and end during operating hours. -1.5 pts-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without a written vomit/diarrhea clean up plan. CDI: Vomit/diarrhea plan was placed in stand. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed pico being held on TPHC with a start time of 5pm and discard of 11pm which exceeds 4 hours. CDI: discard time was updated.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility with a thick probe thermometer. CDI: thin probe thermometer was placed at stand.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink was being fixed while stand was operating. Ensure hand washing sink is accessible for employee use during all hours of operation. CDI - Sink was repaired before inspection was completed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Corn salsa and lettuce in reach-in cooler measured 53F and 47F. CDI - Both items moved to freezer to rapidly cool. Recommend establishment place all TCS foods in stand on TPHC since they are discarded at end of night anyways. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee preparing food with bracelets on wrists. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee on duty had little to no knowledge of employee health policy requirements. CDI- employee health policy was posted in stand. Showed employee location of policy and explained requirements.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee preparing food with torn gloves. CDI- employee discarded gloves and donned new pair.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed time and temperature of food items received from the commissary not recorded on log when initially received. Recommend to add all cold and hot items to TPHC since all items are discarded at end of night. Sour cream, guacamole, jalapeños, pico, onions and peppers not listed on TPHC procedures. CDI- all items added to log and will be discarded at 9pm.

3-401.13 Cook plant food to a minimum of 135F when the food will be moved to hot holding. -Pf. Observed onions and peppers in hot well at 87F and 90F. Onions and peppers were removed from cold holding and place directly in hot well. CDI- items added to TPHC.

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 bottle of oil.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed pico, sour cream and guacamole in ice bath on counter where customers have access. CDI- portable sneeze guard obtained.

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 kid’s sippy cup in refrigerator. CDI- removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed posted employee health policy did not include non typhoidal salmonella. CDI, facility has been provided with updated employee health policy.

2-301.14 Wash hands before donning gloves and changing gloves when changing tasks. Observed food employee handle raw beef then proceed to handle clean single-service articles without removing their gloves without washing hands. CDI, employee removed gloves and washed hands.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee observed donning gloves without changing gloves prior. CDI. Employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cole slaw observed at 44F. CDI. Sent to reach-in cooler to cool.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at handwashing sinks. CDI, disposable towels provided.

5-103.12 Provide water under pressure to all fixtures.-Pf - Observed no water available at handwashing sink. CDI, water provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw at 52F on ice bath behind counter. CDI: Cole slaw placed on TPHC to be discarded at 8 PM.

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 during inspection. CDI: PIC provided a thin probe thermometer.