PRIMO HOAGIES

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed most of the TCS items on the “cheese side” of the flip top adjacent to the deli slicer above 41F while said to be cold holding. EHS recorded an ambient temperature of 40F on the left side of the unit. The right side of the unit was recorded at 37F. PIC stated that they do not know how long the TCS items have been out of temperature. PIC voluntarily discarded the necessary items. 3 day VERIFICATION REQUIRED*** REPEAT*** (3 pts) 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 .

6-202.13 Properly locate mechanical insect control devices. Observed an electric insect trap being stored in an outlet that was directly over a prep station. No contamination of the prep surface was observed. -CDI- Trap was relocated. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed heavily soiled rags that were being stored outside of a sanitizer solution. -CDI- Rags were placed in a properly concentrated sanitizer solution. REPEAT*** (0.5 pts)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed push cart and metal stands occupying the hand sink in the prep area of the facility. -CDI- Items were moved so that the hand sink was made accessible. (0 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer at 0ppm in the 3 comp sink. No dishes were actively being washed. -CDI- new solution was manually added at 400ppm. Points not escalated. REPEAT*** (1.5 pts) 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items above 41F in the deli meat flip top. the ambient temperature was 38F. Items were likely out of compliance due to the door being open. PIC did not know how long the products had been out of temperature. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts) 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of general cleaner and sanitizers improperly labeled with the wrong name. -CDI- PIC properly labeled the necessary items.

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 working containers of oils and spices without labeling. Label the necessary items with the common name of the product when it is no longer in its original packaging. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in a sanitizer solution at 0ppm. -CDI- PIC replaced the solution with new QUAT at 300-400ppm. (0 pts)

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use catering lids that were stored while not being inverted. EHS observed dust and debris in the lids. -CDI- PIC voluntarily discarded the first lid in each stack and inverted the rest. (0.5 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose under continuous pressure with nozzle attached. -CDI- EHS educated PIC on backflow. Water was turned off and pressure was released. (0 pts)

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. NO POINTS DEDUCTED: Observed a staff drink stored on the wire shelf in closet/office. CDI be discarding.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed unwashed produce above ready to eat packaged foods. CDI be relocating produce to bottom rack. Observed opened meat chubs placed directly on wire rack in lower area of prep unit. CDI be placing on sheet pans. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 100PPM in 3 comp sink. CDI be refilling. 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

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 NO POINTS DEDUCTED: Was told by staff that cooked onions are cooled on sheet pan at room temp. Onions observed at 60F less than 1 hr after cooking. CDI Moved to WIC for 60-41F. Educated staff to cool in WIC for all stages of 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Did not observed a thin probe thermometer. VR required.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Did not observed terse strips for QUAT sanitizer. VR required.