CULTURE SHOP, THE

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 no change in temp for sliced deli turkey cooling inside the WIC after 25 minutes had surpassed. Time stamp on pan showed still within the 4 hour cooling window. Sliced turkey was stacked as a high pile inside the pan. CDI: PIC had food employee spread out onto shallow pan to allow cold 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 .

2-301.14 (B) Wash hands after using the toilet room.- P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed one food employee come out of the restroom and return to the kitchen and don a pair of single-serve gloves to engage in food prep (slice deli meat). CDI: Food employee stated that he washed his hands inside the restroom (which is within 10 feet of the kitchen) and EHS explained that anyone entering the kitchen to engage in food prep is required to wash their hands even after washing hands in the restroom, and PIC had food employee re-wash his hands. *Note: EHS not deducting points for handwashing violation today since EHS observed proper handwashing procedures were conducted from all 5 other food employees working the shift, and facility has no history of bad handwashing. Ensure all food employees are trained on the "when to wash" handwashing procedures.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the handsink next to the 3-compartment sink. CDI: EHS provided handwashing signs made by county and PIC posted the sign right away.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket reading low concentration of QUAT sanitizer, around 50ppm stored at the make line. Ensure sanitizer is at proper concentrations when used to ensure multi-use surfaces are being effectively sanitized.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf 1 dented can observed on dry storage shelf. Segregate dented cans to discard them, or return to supplier for credit. CDI - PIC segregated the dented can. 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 Diced tomatoes were cooling in top of sandwich cooler and measured 46F. PIC stated tomatoes began cooling 1 hour ago. CDI - PIC moved tomatoes to walk-in cooler to continue cooling. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing watch. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Instant pot in establishment has label that states it is “for household use only”. Replace with NSF listed equipment.

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 garlic and oil with date mark of 9/12 and pimento cheese with date mark of 9/14. CDI. PIC 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non ANSI certified blender on shelf for use. Ensure all equipment other than above items are ANSI certified or equivalent.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one “Sammie” cheese and deli meat prepped and wrapped for service in prep top holding above 41F. PIC was not able to account for temperature holding above 41F. Last known temp was evening before at 41F. Item had not been handled since. PIC voluntarily discarded. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tomatoes stored on shelving with garbage bags, zip ties, tape and other non food service items. Store food away from non food source items.

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 vent on display cooler with accumulated dust and debris. Needs cleaning.