CLT SNACKS

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. -Observed QAC sanitizer solution measured at 0.00 ppm. CDI- PIC corrected at the time of inspection at 200 ppm. Ensure to provide correct concentration for use at all time. -1.5 pts-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.- Observed wiping cloth hanging half in and half out of the sanitizer solution bucket. CDI- PIC corrected. Ensure to keep wiping cloth inside and fully submerged in the solution at all time. -0 pts-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strip available to test sanitizer solution. CDI- PIC provides test strip at the time of inspection. -0 pts-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer bottle measured 0 ppm. Quat sanitizers shall be 150-400 ppm. CDI - Bottle emptied and taken to be refilled 3-compartment sink. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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. Wiping cloth bucket measured 0 ppm quat. Wiping cloth buckets shall be 150 to 400 ppm quat.

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). -P - Observed food employee relocate garbage can with gloves then change gloves to proceed to food prep but not wash hands in between. CDI by instruction. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 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

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 TPHC items with incorrect start time of 5 pm but observed items placed in there before time. CDI, time corrected on sheet. Operator stated they are recording time when foods are brought up from commissary.

For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no food thermometer available. CDI, thermometer provided during inspection.

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 had little to no knowledge of employee health policy requirements. CDI- informed employee of location of poster and explained requirements.

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 temperatures recorded for all food items but start time was not recorded. Also lettuce was recorded on log starting at 42F with no corrective action. CDI- by instruction with PIC. Lettuce was already sold out, extra lettuce in fridge observed at 41F.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility without thermometer. Employee indicated that they use thermometer at Bojangles stand. Stand should have access to a thermometer at all times. CDI- thermometer obtained.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees coats on shelves with single service items.

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 Facility has an approved plan, however employee was not aware of what to do if there was an incident. Ensure that staff are aware of where vomit and diarrhea plans are located and what to do. CDI: Staff trained.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in the hot box holding below 135F. CDI: Rice was reheated to over 165F. EHS strongly encourages facility to place items in hot box on TPHC as well if they will not be saved after the game. If products are placed on TPHC, they must be discarded. REPEAT VIOLATION

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for pushcart items held on TPHC. CDI: EHS emailed PIC template for TPHC and form filled out. Facility was properly temping and marking the time for items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer stored in detergent bucket. CDI: Bucket changed.

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 minor floor damage throughout PUC area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed cooked corn hot held below 135 degrees F. CDI, TCS foods placed on TPHC. TPHC handout completed while on-site and provided to PIC. Improvement made since last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce cold held in refrigerator between 56-58 degrees F. CDI, cold held TCS foods including lettuce placed on TPHC. Ambient air temperature of cooler was at 56 degrees F. Long term compliance visit needed to ensure calibration of low reach in refrigerator.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed container of sanitizer stored on ground.

4-501.11 Maintain equipment in good repair. Observed leak at pipe below handwashing sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed folding door blocking employees from being able to use handsinks. CDI - Folding door moved to access handsinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed four bags of queso hot holding below 135F. CDI - All bags opened and put in steamer to reheat.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels easily accessible at the hand wash sink. CDI-Paper towels were provided.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips onsite. CDI-Test strips were brought up.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser at handwash out of batteries. CDI batteries replaced.

6-303.11 Intensity-Lighting - C Observed light not working in handwashing area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 50 ppm quat sanitizer concentration. CDI - PIC refilled to over 200 ppm. -1.5-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin at the handsink. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed slaw at 56F, slaw at 47F, and lettuce at 56F. CDI- All items were voluntarily discarded by the PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed debris in the handsink and handsink blocked during the inspection. CDI- PIC cleaned the handsink and moved the cart.

6-303.11 Intensity-Lighting - C REPEAT- Observed no light working in hand sink area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza hot holding at 112F and hot dogs hot holding at 122F. CDI - Commissary povided hot food over 135F. -1.5-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed no light in the handwashing area. Provide lighting. -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed stand in new location with handsink through a closed door. CDI - PIC opened door and instructed employees to keep door open for acess. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup inside steam wells and on shelving underneath. Clean. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops with food contact surface facing up. PIC had employee place handle up. -.5-