PAPER MILL PUB TRAILER

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed Employee health policy not in place. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 no procedures for items on TPHC. 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 items not written on logs. CDI- Chicken and burgers in temp. Chili discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored on the hand sink.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips, in use, missing the concentration measurement system from the container. CDI - PIC provided pack of test strips with the concentration measurement system present.

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 food employee wash hands at the handsink, then turn faucets off with bare hands (without a protective barrier). CDI: EHS educated food employee and employee re-washed their hands with the proper procedures.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at the handsink. CDI: PIC refilled paper towel dispenser right away.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of sliced tomatoes cold holding in the lowboy cooler above 41F. CDI: PIC voluntarily discarded. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one large jug of frying oil stored directly on the floor. Keep all food items at least 6 inches above the floor to prevent contamination.

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 food residue on non-food contact surfaces of cooler drawers. Observed heavy buildup of oil on the hood system. Observed non-food contact surfaces inside the deli fliptop soiled with food debris. Increase cleaning frequency. REPEAT VIOLATION.

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 wrapped cheese, slaw and tomatoes cooling wrapped int he low reach in. Observed slaw snd tomatoes cooling in the prep top covered. CDI- All Items placed in the tall reach in freezer. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed trailer door open. Screen door recommended. REPEAT.

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 shelf near warmer in need of cleaning.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and gray build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese in prep top and chili in reach in held over 41F. CDI: Product voluntarily discarded. 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 .

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 no label on clear liquid or white granular near grill.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door left open to unit. EHS recommends installing screen to prevent pest entry.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in part of prep cooler and reach in freezer split and damaged. REPEAT VIOLATION

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 food debris in the bottom of the reach in freezer.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease build up on walls and some areas of floor around equipment. Ensure more frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pimento cheese in reach in cooler holding above 41F. CDI: Product placed in reach in freezer and cooled to 39F by end of inspection. Observed hummus in reach in cooler holding above 41F. CDI: Product placed in a shallow pan and rapidly cooled in reach in freezer. EHS suggested that TCS items be moved to the top shelf near the fan to promote better cold holding. Items on top shelf were 41F and 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 .

4-501.11 Maintain equipment in good repair. Observed gasket on reach in part of prep cooler split and damaged.