1368 SWEET CORNER

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Large Plastic Container of Kimchi prepped yesterday above 41F in WIC. *CDI - PIC voluntarily discarded item. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Thin Noodles, Rice, Noodles and Yellow Noodles above 41F held at ambient temperature on prep table. PIC stated that these items are removed from WIC during Lunch Rush to assist with quickly making orders as they come in and remove staff walking back and forth. *CDI - PIC voluntarily discarded items. EHS discussed holding food on TPHC, PIC stated they’d rather hold food at ambient for 60minutes max tracked by a timer. Items are to be placed into WIF for 15-30 minutes to cool back down. PIC stated when establishment is slow staff will place items into WIC and work out of there as necessary. EHS will follow up with establishment to check on process and its safety. EHS recommends TPHC or Utilizing Flip Top Unit for Noodles. No Risk Control Plan implemented today due to no Cold Holding(CH) issues being caused by CH Equipment, only caused by process choice. 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 .

3-501.17 (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). 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). *Observed - Cooked Tendon, Fish Cake Mix and Sliced Pork without date marking. PIC stated Fish Cake Mix was prepped yesterday and the Tendon and Pork were prepped on Sunday. *CDI - PIC date marked items. 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 .

*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 - Large Plastic Container of Kimchi prepped yesterday above 41F in WIC. *CDI - PIC voluntarily discarded item. 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 .

*REPEAT* 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 - 4 Squeeze bottles of sauces without labels to properly identify the substances within. *CDI - PIC had employee label items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - 2 Containers of soup stored directly on floor in WIC. *CDI - PIC removed items from floor.

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 - Handles to Scoops used for Brown Sugar and Salt in direct contact with the food product. *CDI - PIC removed handle from being in contact with food item.

*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - 2 stacks of containers stored clean with wet stacking.

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 - 3 Containers stored clean with sticker labels. Remove stickers before wash, rinse and sanitizing.

*REPEA* 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Employee engaged in food prep without having signed or been trained on employee health policy and reporting agreement. *CDI - EHS observed PIC train employee and have them sign employee health policy and reporting agreement document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Pork Roll and Fish in Small “weekend” Flip Top very over stacked and above 41F and Raw Chicken Wings in Sandwich Flip Top Lowboy above 41F. *CDI - PIC placed Pork Roll and Fish into Small Flip Top Lowboy and voluntarily discarded Wings. 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 .

3-501.15 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 - White Rice and Noodles sitting out in ambient. PIC stated items were removed from WIC and placed there for roughly 20 minutes and then are placed back into WIC. EHS observed rice and noodles have little change in temperature after 50min. Of being in WIC. *CDI - PIC placed items into WIF to blast chill and speed up the cooling rate. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Labels to Shaker and a couple Squeeze Bottles without labels to properly identify substances within. *CDI - PIC labeled items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - PIC prepping sauces without the use of a proper hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer Bucket at front drink station below proper concentration.

*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Wet Stacking of Plastic Containers stored clean.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Employee Health Policy Reporting Agreement posted without signatures. PIC stated they do not have any signed copies. No proof of training was provided. *CDI - PIC had all employees read, sign and date document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Fried Fish Cakes, Cooked Beef Ribs and Sliced Pork Ham within Small Flip Top Unit above 41F. *CDI - PIC placed Beef Ribs into WIF to rapidly cool item and Fried Fish Cakes and Sliced Pork Ham into lowboy to better Maintain 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 .

3-501.17 (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 - Multiple Cooked food items with thaw dates provided but no cook/prep dates. *CDI - PIC provided dates to items. 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 .

3-501.13 (A), (B), (C) 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 - Large chucks of Raw Beef Thawing under ambient temperature in large metal bowl on prep table to soften before being sliced in deli slicer. PIC stated item would be on prep table for roughly 45 minutes - an Hour. *CDI - PIC placed bowl into sink compartment to thaw under cold running water.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - A few metal containers wet stacked on clean dish shelf.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Frozen Raw Beef Stored above frozen pre-cooked commercially packaged clams in 2Door standing RIF. *CDI - PIC reorganized RIF to correct storage order and remove the possibility of contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cubed Rice Cake, Raw Chicken, Raw Chicken Wings, Sliced Brisket and Cooked Chicken in Flip Top Units above 41F. *CDI - PIC discarded rice cake and stated other items were moved from WIC this morning. PIC moved items back to WIC to be rapidly cooled before being placed back into unit. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Multiple squeeze bottles stored in flip top lowboy without labels that easily identify the contents within.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Multiple plastic containers stored directly on the floor in WIF and WIC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee cellphone stored on shelf above prep table. *CDI - PIC removed phone and placed it onto lower shelf.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. OBSERVED PIC was not Food manager certified. Unable to answer questions about food operation, unable to identify Cold holding issues in the facility. Education was provided and monitoring procedures provided. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in the facility during inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new one. And education provided as well. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Establishment did not have a V&D clean up policy during previous inspection. Observed proper written procedures for cleaning V&D inspection. CDI. PIC a was provided one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed multiple raw items in the WI freezer commingled. CDI. PIC was provided a storage picture and also food was rearranged during inspection. Repeat ****improvement from last time 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 all the items in. The WI cooler at temperatures above 41F. PIC voluntarily discarded. Facility voluntarily closed for unit to be repaired. Will be back tomorrow to check on the unit 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 .

3-501.18 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 multiple items in the facility without dates. CDI. PIC indicated that they were made within the 7 days and dated accordingly. Repeat 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing jewelry while cooking food.

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 ice scoops stored with handle touching the ice.

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 on on non food contact parts of ice machine, micro wave handles, RI shelves. Needs to bear cleaned. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. .Observed employee food items commingled with customer food items in WI unit. CDI - PIC moved the items away from customer items