WILDCAT DEN

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready-to-eat foods in the reach-in cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing Quat test strips. CDI - Manager ordered during inspection.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). - Observed today date is 2/16, slice turkeys in the black pans dated 2/17 and other pans dated 2/16- 2/23. Ensure to put the correct date on the items on the day that was prepared. CDI- EHS and PIC discussed correct date marking. All cooked/prepared/ready to eat food including canned foods can be kept up to 7 days. Day 1 is the day that food was prepped/prepared/cooked/ or opened. Day 7 is the last day to consume the food or discard. (EX: 2/16- 2/22) -1.5 pts- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

General Comment: 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 slice ham, turkey, tomatoes in the pans covered tight with plastic wrapped, foods are trying to cool in refrigerator with about 2 hours left to go. CDI- Proper methods of cooling discussed in detail with PIC. Items unwrapped and placed in the freezer to quickly cool. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

General Comment: 2-301.12 (A),(B) Wash hands for at least 20 seconds. 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 For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. - Observed employee entered the establishment to begin working, wash his hands and turn off the faucet knob with bare hands. CDI- EHS review proper hand washing with employee and PIC at that time. Handwashing procedure posted at the hand sink. Employee washed hands correctly after. -0 pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. - Observed tomatoes soup in hot holding equipment holding temperature about 100F-134F. The soup came fresh from the cans, reheated on the stove right before opening time and keep on the hot holding equipment. CDI- Soup was reheating again and temperature rise above 165F and kept in the hot holding equipment at the time of inspection. Ensure to keep hot food items on hot holding range at 135F or above. -1.5 pts-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets around 50ppm quat (or lower) sanitizer when tested. CDI- buckets refilled during inspection.

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 gaskets on main prep unit with minor buildup, in need of cleaning.

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 facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster.

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 Observed 2 containers of tomatoes date marked 11/3 to 11/10. Observed one container of ham marked 11/4 to 11/11. Products were improperly marked, exceeding the 7 day limit. CDI- labels were changed during inspection on products. Tomatoes marked 11/3 to 11/9 and ham was marked 11/4 to 11/10. EHS explained that first day of prep counts towards 7 day limit. EHS observed proper date marking on the rest of the products in the facility, only a few products had improper dates.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken and tuna salad cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT.

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 ham, sandwiches cooling in the RI in plastic wrapped container. CDI. PIC removed the wraps. REPEAT 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed too much TCS food and less storage units in the facility. More storage facilities are needed or reduction in food preparation. Will be back in 10days to check on the units and storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, ham, cheese, Sandwich in RI cold holding at temperatures above 41F. CDI. PIC took the sandwiches into the cooler as they were made just two hours ago. All other food was voluntarily discarded. REPEAT.

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 tomatoes, ham, turkey cooling in tightly wrapped dishes. CDI. PIC removed the wraps.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of mayonnaise stored directly on the floor in the dry storage area. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Foods recorded above 41F (see chart). Half-half and cheese stored in wrong cooler as cooler is only for 'packaged and bottled products'. CDI- Moved to back reach in cooler. Turkey and pasta salad discarded. All foods prepped in main kitchen and transferred over. Assure food is 41F when delivered.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label oil and vinegar bottles. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups stored in a way where lid is not protected from contamination.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf In reach in cooler observed salads with no date label. PIC stated salads were made yesterday and will be held for 2-3 days. CDI- Salads were added to date mark chart.

General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil & vinegar not labeled.

General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of plastic containers being stored on floor in back area.

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 just cut tomatoes cooling and tightly covered in plastic pan. CDI-pan vented and product reached 45F.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored with food for customers.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manger on site.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employees could not name all of symptoms and reportable illnesses. Employees stated that they had just attended a meeting with all of the information about employee sick policy. EHS emailed copy of Sick policy poster to hang up in facility.

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 a small pan of boiled eggs cooling in open flip top unit. CDI-eggs left uncovered and placed in freezer to rapidly chill.

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 a pan of salmon cooling and tightly wrapped in cooler. CDI-pan vented.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at handsink at 81F and hot water at 3 comp sink at 98F. Handsink must be at 100F and 110F for 3 comp sink. Verification required.

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 small pan of boiled eggs cooling and tightly wrapped. CDI-vented.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Presently, the facility only has a 2 compartment sink for manually washing, rinsing and sanitizing equipment and utensils. Application for variance has been sent and still awaiting approval.

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 peeling of counters, rusting of floor, floor coving missing in spots, and damage to cabinets.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Presently, the facility only has a 2 compartment sink for manually washing, rinsing and sanitizing equipment and utensils. EHS explained variance process to PIC and will provide help in obtaining variance. Only a few small utensils are washed in facility, pots and pans are transferred to large commissary for washing, rinsing and sanitizing in 3 compartment sink or mechanical dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue/rust in bottom of two door cooler in back storage.

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 peeling of counters, rusting of floors.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label squeeze bottles of oil and vinegar.

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 scoop handle making contact with ice.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups at register/drink station unprotected. Discussed with PIC different ways of protecting rims of cups from contamination.

5-202.12 Provide at least 100F water at handsinks.-PfObserved water in student's restrooms only reaching 71F. Verification required within 10 days to ensure water reaches 100F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of "orange force" cleaner in a bottle mislabled as "quat sanitizer". CDI - contents dumped and not being used.

5-202.12 Maintain hot water at handwashing sinks equipped with water at a temperature of at least 100F through mixing valve or combination faucet. Observed no hot water in restrooms. Water only reaching 71F.

4-501.114 Maintain sanitizer available at all times for sanitizing food contact surfaces. Observed no sanitizer available for use upon start of inspection. CDI, by making up quat sanitizer in red bucket at proper concentration during inspection.

3-306.11 Except for nuts in the shell and whole, raw fruits and veggies that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases; or other effective means. Observed soup in soup kettle unprotected. Provide sneeze shield or self-closing lid for soup. CDI, spoke with PIC about serving soup to students behind counter or providing sneeze guard or self closing lid.

3-602.11 Food Labels. Ensure grab & go items that are packaged in a food establishment are properly labeled with name, ingredients, net wt./quantity, address where packaged and allergen information. Observed chocolate chip cookies stored for self-service not labeled. CDI, gave instruction & information on proper labeling. Cookies were moved behind counter.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed single service cups unprotected at front register.

4-501.11 Good Repair and Proper Adjustment-Equipment. Observed 2-door cooler at back of kitchen not functioning properly. Outside temperature gauge says "Clean condenser" & fluctuating between about 5 degrees quickly after only being open for a couple of seconds. Food products inside cooler measuring about 45-48F. CDI, Phone call was made to maintenance during inspection.