CRITTENTON

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 squeeze bottle of water not labeled. Corrected during the inspection (CDI) - Label was added.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed cups with no handles being used as scoops in the flour. CDI - Scoop with handles were used.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open. CDI - Closed during the inspection.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed apples on display not wrapped. Corrected during the inspection (CDI) - Apples were voluntarily discarded.

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 thermometer no operable during the inspection. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad at 47F on salad bar. CDI- Salad had been placed out 30 minutes prior and was moved to cool in reach in cooler. EHS and PIC discussed covering salad on bar when brought out to maintain cold temperature. 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 .

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed a can dented along top seam being stored with non dented cans. CDI- PIC voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans stacked with sticker and liquid residue contacting food contact surfaces. CDI- PIC had items removed to the dish machine. 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 .

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 shredded mozzarella cheese without a date mark in the reach-in being held for more than 24hrs. CDI- PIC had date added to sticker label. 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 .

3-801.11(B)(2) Pasteurized eggs shall be substituted for raw EGGS in the preparation of recipes in which more than one EGG is broken and the EGGS are combined. -P. Observed raw shell eggs being used in kitchen to pool and scramble eggs, per the PIC. PIC was educated on proper raw shell egg usage in HSP settings. PIC stated that sources will replace their usual order of pasteurized eggs. VERIFICATION REQUIRED within 72 hours

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed solution of quat sanitizer above 400 ppm being used for facility. CDI- PIC diluted solution to meet manufacturer’s label instructions.

4-501.11 Maintain equipment in good repair. Observed the spray nozzles for the dish machine in need of repair. PIC stated the dish machine was due to be serviced soon.

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 bottom of reach in cooler and WIF. *REPEAT*

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato salad at 44F and fruit salad at 48F on serving line. PIC states she cuts fruits and vegetables fresh and places them on the line for service immediately before lunch service starts. CDI - EHS spoke with PIC about using TPHC since this process does not allow for cooling and lunch service does not last more than two hours. EHS provided PIC with documentation and assistance on filling documentation and how to mark times. REPEAT. 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed sneeze guard missing on salad bar serving line. CDI - Salad bar equipment was turned around so sneeze guard would be on self service side.

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 bottom of reach in freezer. Needs cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed washed potatoes under unwashed vegetables in WIC. CDI - Potatoes were moved to higher shelf. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in WIC holding at more than 41F (see temperature logs). CDI - Food was voluntarily discarded. Facility had noticed issues with the cooler and were having it repaired this morning. 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 .

3-501.18 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 date on feta in reach in marked 6/16. CDI- Feta was 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

General comment: 3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Observed supplements and additives that were donated to facility on shelf above food prep area. Facility stated they are not added to food. CDI - removed items from kitchen.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed test strips expired in 2021. Need new test strips.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs over milk in WIC. CDI - Eggs were moved to bottom shelf. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 milks in WIC with no date mark needs to be dated. CDI - PIC dated milks. REPEAT. Note: Observed watermelon, boiled egg, spinach, ranch, and salsa that PIC stated was used for last nights salad bar with no date labels. PIC had items dated. Needs to be dated within 24 hours. Recommended dating before leaving or upon arrival in the morning. 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 .

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed first aid supplies including neosporin stored above meat prep area. CDI - First aid supplies were relocated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of worcestershire sauce used as a door stop to storage room. Needs to be stored off the floor. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples out for self service in bowls with no tongs, gloves or packaging to protect food. CDI - Apples were discarded. EHS recommended wrapping apples or providing tongs for picking up apples at self serve fruit bar.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scarred red and green cutting board with melt scars on them. Needs removal/resurfacing.

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 battery dead in dish machine thermometer. VERIFICATION REQUIRED.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two handsinks in kitchen with no paper towels. CDI - paper towels were provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon over bag of carrots and can of spray whipped cream in reach in cooler. CDI - Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed small bowls, ladle, and container of tongs with debris/residue on them. Observed slicer with dried food debris. Needs cleaning. VERIFICATION REQUIRED.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed sweet potatoes, beans, pork, cabbage and other foods reheating in hot box. Foods were 46-48 F and had been in hot box approximately 30 minutes according to PIC. PIC places food for lunch in hot box and turns hot box on to 140F. PIC then lets food sit in hotbox and reheat until lunch. Food never reaches 165 F. CDI - Food was removed from hot box and placed in WIC to cool. Food will be reheated on stove/steamer before being placed in hot box or on line for service.

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 cream cheese in reach in dated 8/16. CDI- Food was 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility thermometer had no battery. VERIFICATION REQUIRED.

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 flooring in the kitchen under equipment in need of cleaning. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed employee drink stored with institution food in tall reach-in cooler. Corrected during the inspection (CDI) - Drink was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed slicer with dried food debris. Needs to be cleaned. (CDI) - Blade was removed to be cleaned.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P- Observed apples beginning to rot in the walk-in cooler. (CDI) - Apples were discarded.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed cups being used as a scoop in sugar and flour. Needs a scoop with handle.

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 surface of equipment in the kitchen in need of cleaning.

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 and flooring in the kitchen in need of cleaning.

4-501.11 Maintain equipment in good repair. - Observed steamer leaking from the bottom and in need of repair.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean metal pans stacked wet. Corrected during the inspection (CDI) - Pans were rearranged.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no one being a certified food protection manager.

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 coleslaw dated for 8/15. Corrected during the inspection (CDI) - Coleslaw was discarded.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety - Observed no up to date certified food protection manager certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the hand washing sink near the dish machine. Corrected during the inspection (CDI) - Paper towels were provided. -0pts-

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 rinse temperature reach 156F after running the machine several times. Rinse temperature needs to be at least 160F. VERIFICATION REQUIRED. PIC instructed to use the dish machine to clean dishes but would need to place them in 3 compartment sink to properly sanitize using quaternary sanitizer solution for at least 30 seconds. -1.5pts-

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed package of beef sitting in plastic bin of water at 95F thawing. CDI- Cold water was turned on allowed to continuously run over product. -0pts-

4-204.112 (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 F in the intended range of use. -Pf- Observed dish machine thermometer reading around 131F when the rinse temperature was 156F in the dish machine. Needs to be corrected.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed apples on display for self service not properly protected from contamination. Spoke with PIC about using plastic wrap to protect apples while on display. CDI - Apples pulled and placed in the back to be rewashed and wrapped.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed PIC wearing a watch during the inspection. CDI- Spoke with PIC about removing watch.

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 in need of cleaning by the grill.

5-501.17 Provide a covered waste bin in female restrooms. - Observed no covered waste bin in the employee restroom. Please provide.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open. CDI - Doors were closed.

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 residue on the floor of the walk-in cooler. Needs to be cleaned.

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 cooked turkey in the reach-in cooler not dated. Turkey was cooked yesterday. Corrected during the inspection (CDI) - date was added. -0pts-

4-204.112 (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 F in the intended range of use. -Pf- Observed thermometer for dish machine not working. Needs to be repaired/replaced. -0.5pts-

2-501.11 Clean-up of Vomiting and Diarrheal Event - Observed no written procedures for event of vomit or diarrhea. Documents were emailed to person in charge.

4-203.12 Ambient air and water thermometers shall be accurate. -Pf- Observed no thermometer for the dish machine.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed container of sugar not labeled. Corrected during the inspection (CDI) - Label was added.

5-501.17 Provide a covered waste bin in female restrooms. - Observed no cover on the trash can in the restroom. Needs to be provided.

Observed black residue unused reach in cooler near baking area. Clean.

Observed spill on floor under raw chicken container in walk in cooler. Clean.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed access to a handsink blocked by trash can. CDI - PIC moved trash can blocking handsink.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed rinse temperature on the dishmachine was too low. Data plate reached a temperature of only 155 F. Until repaired, staff will wash in the dish machine and then spray sanitize utensils to air dry. Verification Required.

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 liquid cheese, eggs, chicken gravy, and tomato sauce being held past the discard date. CDI - PIC discarded the expired food. Verification Required.

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 on serving line being held using TPHC, with no written procedures. TPHC procedure template shall be emailed to PIC. Verification Required.