HICKORY GROVE BAP. LUNCHROOM

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 dust build up on fan above the clean dishes. Needs to be cleaned.

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 ceiling tile above the steamer peeling. Needs to be replaced.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed dead insects in the light shield above prep table. Needs to be cleaned.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed dead insects in the light shield above prep table. Needs to be cleaned.

4-202.11 Multiuse 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 rubber spatula with cracks and seams. Corrected during the inspection (CDI) - Spatula was discarded.

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 dead insects in the light shield above the prep table. Needs to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders in hot box at grill station below 135F. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken in walk in date marked 12/14. PIC stated she pulled it from the freezer yesterday. All other items pulled from frozen had pull dates listed on them. All other items in facility were properly date marked. CDI: Sticker with yesterday’s date added to product. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles with oil and water. CDI: Bottles labeled. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed no net weights and no ingredients or sub-ingredients on pre-packaged items. Observed no common name on containers of grapes, brownies, or cookies. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed no allergens on grab and go items including brownies, cookies, grilled chicken and parfaits. CDI: Allergens added during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in buckets with soapy water, no sanitizer. CDI: Cloths removed.

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 chipping paint on thresholds to doors throughout kitchen, particularly leading into dish area. Observed missing baseboard tile to right of steamer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed yogurt holding above 41F in grab-n-go display case and individual cups of salsa sitting out at room temperature for grab-n-go. - CDI - PIC placed both items on TPHC and completed TPHC written procedures while EHS present. 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. Through discussion with PIC, oven is not functioning properly since it was deep cleaned. Parts are ordered to repair it. Facility has two other ovens for use. REPEAT. Points not escalated due to issue with different piece of equipment from last inspection.

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 dust accumulating on ceiling vent covers over prep area. Keep clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed 1% milks and chocolate milks with temperatures above 41F stored in grab n go cooler. PIC stated milks were in the unit overnight. CDI: PIC discarded milks. Ambient air temperature of unit was 37F and functioning.

4-501.11 Maintain equipment in good repair. Observed WIF with an ambient air temperature of 32F-34F. PIC stated that she noticed a high temperature on the unit this morning when filling out the temperature logs. PIC has already called maintenance and they are on the way. VR within 10 days to assure equipment is functioning properly after repair. Storage order was assessed and not risk on cross contamination from raw proteins or unwashed produce.

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 for vomit and diarrhea events. CDI: EHS provided PIC with written procedures.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of microbial growth inside ice machine on food contact areas. Keep clean.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed non active managerial control of cold holding. Ensure PIC duties are being completed and employees knowledgeable of cold holding requirements for refrigeration temperatures and that routine monitoring is performed for refrigeration and cold holding as needed.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on cutting board below prep table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed ambient air temperature of walk in cooler at 47 degrees F. Observed several cases of milk, sour cream shredded cheese, blocks of cheese and eggs cold held between 45-47 degrees F. Operator stated foods in unit overnight and voluntarily discarded. CDI, foods voluntarily discarded and denatured in trash can.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed walk in cooler not maintaining TCS foods at 41 degrees F and below. Facility to utilize other walk in cooler for emergency use only in other kitchen to receive delivery’s and hold milk. Nancy stated next delivery is Wednesday. Spoke to kitchen manager, Nancy Amador and operations manager Ron King to see if they had emergency procedures that facility follows during these instances such but they were not aware of emergency procedures on-site. Refrigeration company scheduled to arrive within the hour for service of walk in cooler per Ron. Vr needed to ensure calibration of walk in cooler. Will follow up end of day or before service tomorrow to ensure walk in cooler calibrated to ensure unit maintaining TCS foods at required temperature of 41 degrees F and below.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed debris accumulating on top of dish machine.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed 1 food employee handle soiled cardboard box and discard item in trash and then close back door and enter food preparation area then handle clean single-service trays without washing their hands. CDI by instruction. Employee washed hands.

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. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed open container of mozzerela cheese with open date / preparation date of 3/4. CDI, cheese voluntarily discarded.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed soil / debris accumulating on top of dish machine.

5-205.15 Maintain a plumbing system in good repair. Observed small leak below dish machine. Repeat.

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 written employee health policy on file did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health agreement handout emailed to PIC.

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 vomiting and diarrheal cleanup procedures in establishment. CDI, sample vomiting and diarrheal cleanup handouts emailed to PIC.

4-501.11 Maintain equipment in good repair. Observed out of order sign on ice machine and currently not in-use.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no max/min lollipop thermometer or device to test high temperature dish machine temperature. CDI by instruction. Ensure device provided by next inspection. 4-501.15 Operate a warewashing machine in accordance with the data plate. Observed flow pressure gauge reading higher than data plate. Calibrate. Dish machine measured 166 degrees F according to dishtemp read thermometer when tested.

5-205.15 Maintain a plumbing system in good repair. Observed leak at pipe below drainboard of dish machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee stored over prep area.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF - Observed hot water not reaching required temperature at high temperature dish machine. Dish plate thermometer reached 152 degrees F before it started to go lower after several attempts. CDI, operator provided bleach and will use equipment to wash and rinse but will sanitize at 3 compartment sink. Chlorine sanitizer vat set up during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed bottle of dawn not labeled. CDI, bottle labeled.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC rinse hands without scrubbing and turn off faucet without barrier. CDI, hands re-washed using correct procedure.

3-501.13 Use approved thawing methods. Observed pigs in a blanket and ravioli thawing at ambient temperature on speed rack. CDI, items moved to walk in cooler to thaw.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee and PIC change gloves without washing hands. CDI, PIC and employees washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sink being blocked by chair. CDI, chair removed. Explained to PIC that handwash sinks shall be accessible at all times.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several sticky and greasy utensils stored as cleaned. CDI, items removed for cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed test strip for sanitizer not register when testing sanitizer. CDI, sanitizer concentration corrected. Test strip indicated 150 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pizza hot holding below 135F. CDI, item not used and discarded by PIC.

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 mozarella with incorrect date and american cheese held past 7 days. PIC stated mozarella is from today. American cheese she did not know. CDI, mozarella date corrected and american cheese discarded by PIC.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed Redi San quat sanitizer being used on site; facility has no obtained test strips. Verification required within 10 days for test kit.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 2 wet wiping cloths stored on prep tables.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink on a prep table next to food being prepared. CDI - drink was removed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a sanitizer bucket and a spray bottle of soap and water not labeled. CDI - items were labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. A couple of wet wiping cloths stored on prep table. CDI - Relocated into sanitizing solution.

4-501.11 Maintain equipment in good repair. Replace split gaskets on reach in Continental cooler door and on walk in cooler door; replace shelves with chipping paint in walk in cooler.

4-501.114 Maintain sanitizer at correct concentrations. -P One spray bottle of sanitizer testing at 0ppm chlorine. CDI - Chlorine added; retested at 200ppm.

4-501.11 Maintain equipment in good repair. Replace split gasket on Continental reach in cooler; replace or repair shelves with chipping paint in walk in cooler.

4-501.15 Operate a warewashing machine in accordance with data plate. Final rinse pressure gauge not functioning. Repair or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dark build up from walk in cooler door gasket.

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 Chicken salad cooling while tightly wrapped in walk in cooler. CDI - Wrapping vented to allow rapid cooling.

4-501.11 Maintain equipment in good repair. Replace split gasket on Continental reach in cooler; replace or repair shelves with chipping paint in walk in cooler. Improvement noted from last inspection.

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 Buffalo chicken wraps wrapped in celophane while cooling in reach in cooler and cooked chicken cooling in pan with lid on in walk in cooler. CDI - Celophane removed from wraps and lid removed from pan to allow for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed some chipping paint on shelves in walk in cooler. Improvement noted from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor accumulation of dust from shelves used to store clean pans and utensils.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one presebnt today has food protection manager cetification.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken tenders stored above french fries in reach in freezer. CDI - Rearranged with correct storage order.

4-501.11 Maintain equipment in good repair. Observed some chipping paint on shelves in walk in cooler and a torn gasket on hot box at serving line.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed small accumulation of microbial build-up inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed shredded lettuce on ice bath > 45F. CDI by changing procedure for ice baths. Instructed PIC to use ice bath with ice completely surrounding container of food. Discussed the option to use 'Time as a Public Health Control' with PIC.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf observed thermometer on milk cooler to be inaccurate. CDI by adding internal thermometer to cooler.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf observed packaged chocolate desserts in drink cooler being offered as grab and go without proper labels. CDI- PIC will begin serving these desserts.

6-502.12 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 light dust build-up on ceiling in warewashing area and on vent covers in kitchen above food prep tables.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Discontinue storing oven racks on floor.

4-602.13 Nonfood Contact Surfaces - C: Clean gasket on walk in cooler door.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under oven in fryer room. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repaint walls in fryer room where needed.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean HVAC vents. Dust present. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repaint walls in storage room where chipping behind shelves.

2-401.11 Eating, Drinking, or Using Tobacco - C: Evidence of employee eating in kitchen. Half eaten muffin on counter in kitchen. CDI-removed

4-601.11 Non food contact surfaces. Clean inside doors if dish machine.

4.601.11(c) Clean shelves inside walkin cooler. Shelves collecting dust and debris. Top[ of dish machine collecting debris. Clean top of dish machine.

5.501.17 Waste receptacle in ladies room witjput cover/lid. keep waste receptacles in ladies room for purpose of sanitary napkin.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsObserved soiled ice machine interior surfaces. Observed soiled can-opener blade. -CDI Items were marked or removed for cleaning.

3-602.11 Food Labels Observed the facility to have a self-service table with pre-wrapped items only. These items will require proper labeling as to ingredients and allergens as required by the NC Food Code if they continue to be self service. -CDI Labeling handout was given.

3-307.11 Miscellaneous Sources of ContaminationObserved a discharge of some type to be impacting the packaged food in the walk-in freezer and also in a stand-up freezer. Arrange the items or provide covering, such as sheet trays, to protect the food items from the discharge.