THE STEWART HEALTH CENTER KITCHEN

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 hotdog dated 9/15- 9/25, Salisbury steak dated 9/25 -10/5, can fruit dated 10/6 -10/16. CDI- Proper date marking discussed in detail with PIC, items was discarded and corrected at the time of inspection. 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 .

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 high temp dish washer measuring device measured 10F difference from EHS temp plate when running through the high temp dishwasher. CDI- The facility has the high temp stickers available and working properly at the time of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. ** Observed few drain flies in the kitchen. Keep the kitchen free of flies at anytime.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed collard greens and sweet potato wedges holding below 135F. See temperature chart. CDI- items reheated in oven to 165F. 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 .

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 reach-in meat cooler.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: Observed employee changing gloves, completing other tasks without washing hands. Employee changed gloves once soiled and never washed hands. Must wash hands before donning new gloves. CDI-- educated staff on proper hand washing.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.: Observed trash (used gloves, wrappers) stored in hand sink on cookline. CDI- removed items and educated on the importance of hand sinks being accessible/free of debris.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near dish machine and server line in kitchen. Presence of fruit flies-- Repeat

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 grease build up behind cook line. Observed black residue behind storage racks in walk in cooler.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. 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 can opener blade need to be cleaned. Dry food residues and buildup around the blade and the base of it. CDI- Item sent to be washed, rinsed and sanitized at the time of inspection. Keep clean. -0 pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. Observed link sausage holding temperatures below 135F. CDI- items discarded at the time of inspection. -0 pts-

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: 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. Observed dice ham, spinach, shredded carrots and cabbage without date marking in WIC. CDI- Food employee stated they opened yesterday. Back date marking allowed at this time. Per discussion with staff. Staff dates everything when they first open not a day later. Keep date marking system consistent -1.5 pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies and drain fly in the kitchen near 3 compartment sink. PIC stated the facility has a working order for eco lab to install insect repellent light. -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 food boxes stored on the floor in WIF, WIC. PIC stated that food was delivered yesterday. Ensure to store all food away off the floor by the end of shift on each delivery day. -1 pts-

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 spills in warmer on cook line.

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. Replace missing ceiling tile and wall joint near walk in cooler.

Observed door gasket pulling away from door on sandwich prep cooler. Reattach. 4-501.11 Maintain equipment in good repair.

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 vomiting/diarrheal cleanup written procedure available Verification Required

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed container of unwashed head lettuce stored above a partially uncovered container of hard boiled eggs. CDI-eggs moved

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: http://meck.co/FoodSafety 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 deli meats and fresh fruits that have been just prepped and tightly wrapped. Verification Required

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed racks of clean glassware stored in splash-zone of hand sink. Hand sink needs splashguard.

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 testing method for hi-temp dish machine. Verification Required

5-205.15 Maintain a plumbing system in good repair. Observed pre-wash sink clogged (indirectly drained). Keep plumbing operable