ALBEMARLE ROAD MIDDLE

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent feces on the floor in the left corner by the 3 comp sink. PIC swept the area. PIC also showed records for CMS pest control and observed rodent pest traps.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 3 dented cans (on or near the seams) of black beans in the dry storage room. CDI- PIC voluntarily removed and discarded the cans.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing and peeling sealant on hand sink next to restroom and office. Replace.

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 and on top of prep equipment.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets full of QUAT sanitizer measuring low concentration, between 0-100 ppm. PIC stated they change out the buckets every few hours and was around that time they needed to.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed baby carrots stored above commercially-made salad dressings inside the WIC. CDI: Food employee corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a couple sheet pans of melted american cheese on hamburger buns, stored inside hotbox 1 below 135F (see temp chart). PIC stated they had just put in the sheet pans inside the hotbox to hot hold 10 minutes prior. CDI: PIC placed all sheet pans back into the oven to reheat above 165F, before placing back into hotbox 1. *Note: All sheet pans of melted cheese on hamburger buns stored inside hotbox 2 were temping above 135F (see temp chart). 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 .

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 a section of the ceiling in the dry storage room covered with "foil-faced insulation/reflective insulation" (?) with visible dents/holes making it no longer smooth and easily cleanable. PIC stated the building is scheduled to go through a remodeling soon. Repair ceiling so that it is smooth and easily cleanable, and to prevent entrance of pests.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on blade of can opener stored as clean. Can opener not used for today’s prep, according to employee. CDI - Can opener removed to be w/r/s. 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biolfilm build up on white catch plate inside ice machine. -1.5- 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, How to Test Sanitizer: https://youtu.be/y0SjmnabFa, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-302.15 Wash fruits and vegetables prior to use. Observed employee remove whole watermelon from box with sticker attached and proceed to cut into it. CDI - Employee coached and removed product to prep sink for sticker removal and washing. -0-

4-501.11 Maintain equipment in good repair. Observed non-functional dish machine. PIC advised equipment was out of order and sign posted. Employees observed washing, rinsing and sanitizing at 3-compartment sink. -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 non-food contact surfaces of can opener with visible food debris and sticky to touch. CDI - Utensil removed to 3-compartment sink to be w/r/s. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer concentration of 0 PPM Quat at facility’s 3rd compartment sink basin. No active dish washing was observed. PIC advised that the solution was made around 6:30 am and that dish washing is primarily done at the dish machine. The sanitizer is made to fill up sanitizer buckets. CDI - Solution discarded and remade with a concentration of 200 PPM. -0- 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(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple sanitizer buckets with solution holding at 0 PPM quat. CDI - Sanitizer discarded and replaced with fresh solution read at 200 PPM. -0.5-

REPEAT: 5-205.15 Maintain a plumbing system in good repair. Observed water leak behind commercial dishwasher detergent fixture at dish pit. Repair. No points escalated due to different item observed and improvement noted since previous inspection. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors of dumpster and recycling bins left open. Keep closed after use. -0-

REPEAT: 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 paint peeling on walls behind dish machine. Repair. -0.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed bucket of quat sanitizer stored with and over open containers of grapes on food prep table. No physical evidence of contamination observed. CDI - Bucket removed. -0-

REPEAT: 5-205.15 Maintain a plumbing system in good repair. Observed leaking at faucet pre-wash sink and disposal system underneath near dish machine.***Points not escalated due to PIC advising that the equipment has been assessed. PIC contacted maintenance and verified that the plan is to replace the equipment entirely. -1-

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 paint peeling on walls behind dish machine, missing tile and low tile grout underneath pre-rinse/garbage disposal system. Repair. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at pre-wash sink near dish machine. Repair.

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 fans throughout kitchen with dust build up. Clean as needed.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at hand sinks, 3 comp sinks, and prep sinks between 86F-89F. Facility dish machine is equipped with booster heater - dish machine reading final rinse temp of 170F. PIC has documentation of hot water reading 110F at hand sinks this morning during food prep. Facility is in possession of approved emergency preparedness plan for no hot water. Facility correctly operating according to plan. Continue operating according to approved plan. A VR will occur no later than 1/6/2022 to ensure hot water has been restored to hot water using fixtures. - 0.5 -

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on white catch plate. Need cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on frozen chicken patties at walk in freezer. PIC states items were taken out of package today. CDI, items date marked.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored on shelf for use. CDI, item discarded by PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at women’s restroom. CDI, paper towels provided.

4-501.11 Maintain equipment in good repair. Observed ice build up at walk in cooler. Ice located to the bottom right of walk in freezer door inside walk in cooler. Ice may be coming from walk in freezer leak and accumulating in walk in. Need repaired.

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 debris on outside of metal containers. Need cleaning.

Repeat: 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no plug at dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid on dumpster. Need repaired/replaced.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug at dumpster.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two buckets of sanitizer at 50 ppm quaat concentration. CDI - PIC refilled to correct concentration. -1.5-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on apples washed and wrapped at line. -.5-

4-501.11 Maintain equipment in good repair. Observed kettle with water connection disconnected and a note stating contact EHS for reconnection. -1-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in bathroom soap dispenser. CDI - PIC refilled hand soap dispenser during the inspection. -1-

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 hot dog leftovers without date marking in facility longer than 24 hours. CDI -PIC placed date on hot dogs. -1.5-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed 4 out of 6 lights in hood out today. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheeseburgers hot holding at 125-132F in hot box and roasted chicken in serving line and in hot box at 123-125F. CDI - PIC reheated products to over 165F. EHS advised PIC that TPHC may be used for this product, placing the cheeseburgers on time when sandwiches are assembled ANDon the roasted chicken when taken from hot box. -1.5- REPEAT Points not escalated today as the entire process was observed today and the issue is not the units.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed desks, shelving, refrigrators inside dumpster area. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on cardboard container that is overly full. REPEAT -.5-

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in the women's restroom. CDI - PIC emailed handwashing sign today. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked chicken and chicken nuggets at 122-125F. CDI - PIC reheated food to 164F. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed salads placed on time at 48F from reach in cooler. CDI - PIC started time for the day from the beginning of salad making. -1-

5-501.111 Keep storage areas and bins for waste in good repair. Observed rusting damaged recycle bin that has bee set on fire in use. -0- 5-501.115 Maintaining Refuse Areas and Enclosures - C Keep waste areas and enclosures clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Metal food pans with food debris stored as clean. CDI - All sent to dish area for processing. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine final rinse reaching 152F per DishTemp plate thermometer. PIC placed service request for repair. VR - Will return with in 10 days to verify. Facility is using disposable trays to serve and washing utensils in the three comp sink until dish machine is repaired.

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 Large salads cooling with lids closed in walk in cooler. CDI - Lids opened and salads relocated to freezer for rapid cool down.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of dust from fan guards and fan blades above prep table and near dish area in kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hot dogs holding below 135F in hot boxes. CDI - Reheated to 165F+.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf TPHC board marked with future start time. CDI - Time corrected.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored prep surfaces. CDI - Relocated to sanitizing solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of dust on fan guards above prep tables. Clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of dust on fan guards throughout. Clean.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf One package of shredded mozzarella cheese in walk in cooler, open on 9-23-16 with no date mark. CDI - Cheese correctly back dated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Salads placed on serving line before being cooled to 41F as procedure requires. CDI - Start time corrected to the beginning of prep as all ingredients started in temperature before prep; end time corrected to 4 hours after new start time.

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 Salads being cooled with lids closed. Keep lids open to facilitate faster cooling.

4-204.115 A dish washing machine shall be equipped with a temperature measuring device that indicates the temperature of the water entering the hot water sanitizing manifold. Sanitizing temperature indicator showing 135 during the final rinse cycle; test strips revealed dishes are being sanitized. VR - Will return within 10 days to verify correction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shell eggs sotred above ready to eat yogurt in walk in cooler. CDI - Storage order corrected during the inspection,

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken sandwiches and potato wedges holding below 135F in hot box near salad prep station. CDI - Items placed on TPHC for today.

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 Shredded cheese with past manufacturer expiration date. CDI - Discarded. Product may be arriving short dated or out of date; watch for this at time of delivery.

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 Pan of steak bites cooling while tightly wrapped; all other items cooling are properly vented. CDI - Items placed on TPHC today. Improvement noted from last inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on prep table. CDI - Relocated to sanitizer bucket.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fish sandwich holding below 135F in hot box. CDI - Reheated to 165F+.

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 Chef salads cooling with lids closed. CDI - Lids opened to allow cooling.

6-501.114 The premisis shall be free of items unnecessary to the operation such as equipment that is nonfunctional or no longer used. Two door reach in cooler not working and stored next to three comp sink. Repair tech has made several attempts to repair and arrived during the inspection. Repair or remove if unit cannot be repaired.

Ensure sanitizer in buckets is at proper concentration. Observed sanitizer at 50ppm in buckets. CDI: sanitizer buckets emptied - refilled w/ san. =200ppm. 4-501.114 P

Ensure temperature of chicken salad is 41F prior to being placed on TPHC. Observed temp = 55F. CDI: salads placed in freezer - final temp. = 38F. Ensure time is accurately represented for labeling. Observed TPHC ("TILT Board") indicated salad out at 10:10 a.m., but observed time was 9:50 a.m. CDI: time corrected to accurately account fro removal from temp. control. 3-501.19 P Pf

Prevent potential contamination by storing/processing foods/beverages on clean areas/sufaces/work spaces. Observed pan of orange juice containers stored on trash can. CDI: juices placed on clean pan & soiled pan taken to dish area. 3-305.11

General Comment (G.C.): Store utensils in/on clean, dry surface or in food (handle out) or in 135F water - do not store in sanitizer. Observed scoops stored in sanitizer. CDI: scoops w/r/s and then placed in food (handles out). 3-304.12

Provide drier for proper cleaning/drying of towels and aprons to assist w/ drying (so items do not need to be hung on equipment to dry) - best practice/recommendation, only. Remove unused equipment to facilitate cleaning & cleaning needed to remove build-up on vents & fans. 6-501.114; 6-501.12

5-202.12 Handwashing Sinks, Installation - PF. Observed no hot water in the employee's bathroom. VR 6/15/2014.

4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P. Observed the dish washing machine to not be sanitzing at 160F. VR 6/15/2014.

4-901.12 Wiping Cloths, Air Drying Location - C. Observed two wet wiping cloths outside of sanitizing solution.

All food shall be used by the "use by" date on the package of the food. Observed flour with a use by date for 2011. CDI- flour was voluntarily discarded.

All working containers of chemicals shall be labeled. Observed a bucket of sanizer without a label. CDI- bucket was labeled.

All wet wiping cloths shall be stored in sanitizing solution between uses. Observed wet wiping cloths on the food prep table and by the cash register.