FIRST WATCH #6058

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher and knife stored in handwashing sink on line near walk in cooler. CDI, equipment removed from hw sink.

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 roast beef not date marked and , sauce, cooked chicken, stock, cooked sausage with prep date of 10/13. CDI, foods voluntarily discarded. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fruit fly under dish machine.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 buckets testing below required concentration and between 0 and 100ppm

4-501.11 Maintain equipment in good repair. Observed door of freezer with ice buildup and not easily closing.

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 spray arm vat underneath in need of cleaning and floors below wash drain board at dish machine in hard to reach areas. Observed boxes collecting on floor near ice machine.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employee touch face and hair but not wash before handling clean euiqpment. Observed dishwasher handle soiled dishes at dish machine and use same gloved hands to handle clean equipment. Repeat. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employees not use barrier to turn faucet off after washing. Repeat.

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 containers of chorizo, cooked sausage not date marked. Observed 2 containers of roast beef with date of preparation of 6/21. CDI, items 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed leafy greens held on TPHC but discard label not provided. Observed diced potatoes removed from WIC and held on TPHC but no 4 hour label provided. CDI, leafy greens voluntarily discarded and label provided for potatoes.

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 Barbaquoa thawing under running water at 81 degrees F. CDI, item transferred to WIC to thaw under refrigeration.

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 some spice containers, sugar and flour not labeled by common name of food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed some wiping cloth held on waist of food employees, some soiled cloths on ground in prep line and some wiping cloths held in disinfectant and not sanitizer solution.

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 some food residues behind equipment on floors in hard to reach areas. Maintain these areas clean.

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 covered employee beverage stored on rack over clean equipment .

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle dust pan and soiled items and but not remove gloves and use same gloves for food preparation. CDI, employee removed gloves and washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. Repeat.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap being provided at dispenser located at handwashing sink in front. CDI, soap provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee use gloves to handle soiled dust pan then proceed to handle clean equipment and food preparation. CDI, employee removed gloves and washed hands.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 spray bottle of degreaser not labeled. CDI, bottle labeled.

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 sausage recently prepared and placed in top of flip top prep unit at 48 degrees F from earlier in morning. CDI, sausage 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 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. Observed 2 food handlers wearing watches when preparing food.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some metal pans wet stacked .

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 old sticker remaining on clean pan.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage stored on shelf above equipment.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after washing and not use barrier before handling clean single-service articles. CDI, employee rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed ham and roast beef overstocked in flip top prep refrigerator and cheese held in walk in at 42 degrees F. CDI, operator voluntarily discarded ham and roast beef. Thermostat turned down operator stated door left open from delivery. EHS suggested plastic air curtain installed so cold air remains if staff are using for heavy prep or there is a food delivery. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly near office.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on counter surfaces and wet wiping cloth used to stabilize cutting board.

4-302.14 Sanitizing Solutions, Testing Devices (Pf) - observed no quat test strips on site. Vr required.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed two buckets of sanitizer containing wiping cloths with 0ppm quat concentration level. CDI: Employee refilled buckets with fresh quat sanitizer which measured 400ppm. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside upper surface of bulk ice machine. Clean as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of gravy being held at 99F in hot holding unit on bottom shelf of prep counter. CDI: PIC reheated gravy on stove top to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of chorizo, Italian sausage, diced turkey and Cajun chicken being held above 41F in prep reach in cooler on left side of line and a gallon of milk and carton of half and half being held above 41F in server reach in cooler. See temp chart. PIC moved all items to walk in cooler to rapidly cool as he had documentation that items were 41F or below 1 hour and 30 minutes prior. VERIFICATION REQUIRED

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: 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 is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of quinoa being held in prep reach in cooler missing a date mark. CDI: PIC date marked quinoa as it was prepared yesterday.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling clean equipment and utensils in dish area without the use of a head covering. Use head coverings to prevent contamination of clean equipment and utensils.

4-903.11(A)(C) Store single-use and single-service articles 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 a box of single use to go containers being stored on floor in dry storage area. CDI: PIC placed box on shelf.

4-501.11 Maintain equipment in good repair. Observed gasket separated and hanging off of bottom portion of walk in freezer door. Replace gasket.