ASBURY KITCHEN 1

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 breakfast sausages cooling tightly packed/covered in reach in cooler. CDI, breakfast sausage plastic was vented to allow rapid air flow. 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 .

3-501.13 (A)(Under refrigeration), (B)(Under running water at 70F or below), (C)(Microwave or cooking process). Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed frozen beef thawing under running water temping at 84F. CDI, frozen beef placed in refrigerator to continue thawing process.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed dead drain flies underneath the kitchen sink.

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 interior of microwave in need of cleaning.

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 cooked chicken cooling tightly covered/tightly stacked in reach in cooler. CDI, plastic vented to allot rapid air flow. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boiled eggs and cooked chicken cold holding at 45F in reach in cooler. Ambient air temperature of cooler stated 45F. Per conversation with PIC, reach in cooler is used a lot during breakfast service. CDI, TCS food items placed in front reach in cooler to rapidly chill. At conclusion of inspection, ambient air temperature of reach reach in cooler was 41F. 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 .

6-501.12 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 minor black build up on flooring under 3 compartment sink in dish area. Clean.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- Observed speed rack blocking hand washing sink upon entering the kitchen. Corrected during the inspection (CDI) - Speed rack was removed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed salads cooling in tall reach-in cooler. Salads had been cooling for about 30 min (see temperature chart) and only dropped 1F. Has 3.5 hours to reach 41F. CDI - PIC removed salads and placed them in short reach-in cooler to continue cooling (see temperature chart).

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 salads cooling wrapped in plastic on speed rack in tall reach-in cooler. CDI - Salads were unwrapped and placed in short reach-in cooler.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed single service cups stored unprotected in households. Ensure that cups are stored in a way to prevent possible contamination.

2-301.15 Only wash hands in handwashing sink. -PF- Observed employee wash hands at the 3 compartment sink. Corrected during the inspection (CDI) - Spoke with staff about using the hand washing sink rather than the 3 compartment. Employee was observed using correct sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed BBQ pork in the hot box at 130F. CDI - Pork was placed in the oven and brought up to 202F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed ground beef, salad w/ ham and chicken salad cold holding above 41F (see temperature chart). CDI - Food items were discarded.

4-501.11 Maintain equipment in good repair. - Observed iced build up in the back of reach-in cooler in household #3.

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 build up in gaskets in the main prep kitchen. Needs to be cleaned.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. - Observed gaskets in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed cell phone stored on prep table. Corrected during the inspection (CDI) - Phone was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed dry food residues on a can opener blade. Need cleaning. CDI- Item took to the sink and get washed at the time of inspection. -0 pts-

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 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. Observed fish, eggs, meatloaf being cool in the cooler with tightly plastic wrapper. Temperature is not changing quickly enough to cool food in time. When asked PIC had been cooling foods about 3 hours ago. CDI- Foods was unwrapped, and/or put in freezer for quickly cool. Meatloaf was discarded since the facility didn’t need it anymore. WHEN COOLING FOOD, ENSURE TO USE CORRECT METHODS TO EFFECTIVELY QUICKLY COOL FOODS -1 pts-

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few fruit flies in the kitchen. It was less and seems to be improving from last time. PIC stated that the facility has pests control service once a week inside a build and once a month outside a building. No point taken at this time. -0 pts-

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusted microwave in #2 kitchenette need repair or replace. -0.5 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink at one of the kitchenet. CDI- Paper towel provided. -1 pts-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw burger patties on the sheet pan stored above washed vegetable and underneath RTE food. CDI- When asked, the food employee took item away and put in the oven to cook. Storage order discussed with PIC -1.5 pts-

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 cooked chicken in a long metal pan in cooler #1 at 44F. Item stored overnight. CDI- PIC discarded item. -1.5 pts-

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, 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 items (chicken salad, egg salad, sausage) date mark past 7days due date. between 2-12 to 2-14. CDI- PIC discarded items. -1.5 pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies through out the kitchen. -0 pts-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food items on the floor in dry storage, WIC, WIF. PIC stated they had delivery this morning, delivery is 3 times a week. CDI- An employee is actively putting all items away and off the floor. -0 pts-

4-501.11 Maintain equipment in good repair. Observed cooler #1 is not holding food cold at 41F or below. Ambient temperature inside the cooler was 47F and 46F at the front door reader. PIC will put in work order for it to be fixed. The kitchen has enough other coolers and refrigerators to store foods. Meanwhile this cooler #1 will not be in used until fixed. -0.5 pts-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer. -P- Observed dish machine not able to reach 160F during the inspection. Dishes will be washed in the dish machine and placed in 3 compartment sink to be sanitized until dish machine is fixed. VERIFICATION REQUIRED

4-501.11 Maintain equipment in good repair. - Observed dish machine leaking. Work order has been submitted.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed single service cups stored unprotected in households. Ensure that cups are stored in a way to prevent possible 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 interior of reach-in cooler in need of cleaning in household 2.

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 wall underneath handwashing sink in need of cleaning.

4-501.11 Maintain equipment in good repair. - Observed water pooling in the bottom of reach-in cooler from build-up of ice in Chantilly. Needs to be repaired.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. - Observed build-up on gaskets on reach-in coolers. Needs to be cleaned.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at both male and female toilets. REHS discussed with PIC rule requiring handwash sign in toilets.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine leaking in Asbury 1 kitchen and observed dish machine not reaching 160F plate temp measured with disk. CDI - REHS discussed a backup plan with PIC; PIC instructed food service workers/dish washers to use three comp sink to W/R/S until work-order request is completed for repairs and dish machine is reaching 180F for sanitization in Asbury 1 kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer for in use wiping cloths. Food service worker prepared sanitizer for in use wiping cloth.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Discussed and explained vomitus/diarrheal written plan with PIC Emailed PIC an outlined excerpt from annex 3 of the 2017 Food Code to use as a reference when drawing up a written plan. After our discussion, PIC has started writing up a vomitus/diarrheal plan.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed and tempt baked fish at 123F while in hot holding for 30 minutes. PIC reheated fish to 178F. Time/Temperature Control for Safety Food (TCS) that is cooked, cooled, and reheated for hot holding shall be reheated so tat all parts of the FOOD reach a temperature of at least 165F for 15 seconds.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food in bottom reach in tempted between 44F to 47F. PIC discarded food in bottom reach in.

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 TCS foods in cooler from night before without date markings. PIC discarded foods without dates. 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 TCS foods in cooler with expired dates that exceeded the 7 days maximum. PIC discarded all expired foods in cooler. Discussed with PIC their frequency when checking the cold holding foods in the coolers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked and stored on shelving wet. Allow airdrying before stacking and storing pans on shelf. PIC sent wet pans back to dish room to airdry.

4-501.11 Maintain equipment in good repair. PIC informed REHS at the beginning of the inspection that the following equipment have pending work orders: dish machine, hot well and one bottom reach in. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed damaged cutting board with gauging on the surface of the board. PIC discarded cutting board.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed pans with encrusted food residue. Corrected during the inspection (CDI) - Pans were moved to the dish machine to be cleaned.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food service worker wearing watch during food preparation. Remove watch during food prep.

5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed damage enclosed garbage area. (hole in wall in outside garbage room) Repair holes in wall that surround garbage receptacles. No pts taken. PIC is working on a work order for repairs.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed build up in gaskets during the inspection. -0.5pts-

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 debris underneath the handwashing sink. -0.5pts-

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 cheese past discard date. Corrected during the inspection (CDI) - Cheese was discarded. -0pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed pans with sticker residue. Corrected during the inspection (CDI) - Pans were removed to be cleaned. -0pts-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employee on the serving line without a hair net. CDI - Hair net was provided. -0 pts-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed cutting board with deep cuts on surface. CDI - Cutting board was removed. -1pt-

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 wall stain near the trash can in the kitchen. CDI - Wall was cleaned. Observed debris underneath the handwashing sink. -0pts-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed cell phone on serving line for hot hold. -0pts-

4-501.11 Maintain equipment in good repair. - Observed rubber handle to pot burned and chipping. Observed wire strainer torn. Corrected during the inspection (CDI) - Items were discarded. -0pts-

5-205.15 Maintain a plumbing system in good repair. - Observed drain filter inverted causing water not to properly drain underneath the sink in Midwood. Needs to be repaired to allow water to properly drain and prevent pooling of water. -1pt-

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 spaghetti, meatballs, sausage and pork being cooled tightly wrap within cold holding units. Corrected during the inspection (CDI) - Meatballs and spaghetti were leftovers and voluntarily discarded. Other items were spaced out and properly cooled. See temp chart. -0.5pts-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. -Pf- Observed dark color splatters in the handwashing sink. Ensure that handwashing sink is only being used for handwashing and not dumping. -0pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed one scoop with food debris. Corrected during the inspection (CDI)- Scoop was removed to be cleaned. -0pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed fish in the hot box at 121F. CDI- Fish was placed back in the oven to be reheated. Fish final temperature was 187F. -1.5pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed spill in the bottom of the refrigerator in Chantilly. Needs to be cleaned. -0pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans stored as clean on shelving wet. Ensure that equipment and utensils are properly dried before stacking them. -1pt-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. -Pf- Observed food debris in handwashing sink. Corrected during inspection (CDI)- Handwashing sink was cleaned out. -0pts-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw fish stored above cooked turkey in reach-in cooler. CDI- Storage was rearranged. -1.5pts-

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 build up on the floor and wall underneath the sink in satellite kitchen. Needs to be cleaned. -0.5pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans stacked wet on drying rack. Ensure that all pans are being properly dried before stacking them. CDI- Pans were removed to be cleaned again. -0.5pts-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed umbrella stored with unprotected hinge trays. CDI- Umberella was removed. -0.5pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed gaskets with black/brown build up on reach-in cooler. Needs to be cleaned. Observed underside of pot with greasy residue. CDI- Pot was taken to dish machine.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishmachine not reaching 160F plate temp measured with strip and disk. CDI-dishes will be W/R/S in Asbury 2 kitchen 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tape/sticker residue left on containers. Remove before washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pasta salad, cheese, cantaloupe double stacked in top of make unit. Do not double stack TCS foods. CDI-all disposed of

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 egg salad dated 2/26 at 41F. Dispose of food within 7 days with day 1 being date of preparation. CDI-disposed of egg salad.

7-201.11 Store toxic materials to avoid contamination. -P Observed deodorizer spray stored with unprotected single service. Store all chemicals separately. CDI-can moved

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed apples in make unit. Wash fruit before it gets to make unit.

4-903.12 Prohibitions - C Observed water pitchers stored below sink plumbing.

4-501.17 Warewashing Equipment, Cleaning Agents - PF Observed dishmachine was out of detergent. CDI-new detergent put in.