BEACH AND BOROUGH

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

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

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

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 slight build up of food debris on the non food contact surface of the deli slicer. -CDI- PIC Cleaned the non food contact surface of the deli slicer. REPEAT*** (0.5 pts)

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris on deli meat slicer not used today, according to food employee and PIC. CDI - Equipment thoroughly cleaned and sanitized by PIC. -1.5- 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.

4-501.11 Maintain equipment in good repair. Observed non-functional undercounter reach-in freezer. Equipment not in use. Repair. -0-

REPEAT VIOLATION: 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 dried food debris on non-food contact surfaces of deli slicer. CDI - PIC thoroughly cleaned equipment during inspection. No points deducted due to different area observed and improvement from previous inspection. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with food debris on blade of can opener. PIC stated can opener is used only once a week for opening cans of jalapeños and crab meat. CDI- Can opener was placed in the 3 compartment sink to be cleaned and sanitized. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed an opened jar of dehydrated onions and jalapeños and a container of green dragon hot sauce stored at the dry storage area and both containers state “refrigerate after opening” on bottles. Dehydrated onions and jalapeños are prepared into a mixture that is cold held and dated in the front reach in cooler and the green dragon sauce is prepared into a sauce with mayo and stored cold held into the reach in cooler as well. CDI- Both containers were 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 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 A container of hummus in the front reach in cooler without a date mark as well as sliced ham with a discard date of 2/22/2024. CDI-PIC voluntarily discarded both 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored directly on ice machine. CDI-PIC placed ice scoop in 3 compartment sink for cleaning.

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 cleaning needed on gaskets in back and front two door reach in freezers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food item stored in back reach in cooler mixed with facility food items.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer bucket being dumped out into hand washing sink by employee. CDI-EHS provided education to only use hand sink for hand washing.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored over ready to eat pesto spreads and various cheeses. CDI: PIC rearranged storage order. -REPEAT VIOLATION- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 pimento cheese, chicken salad, and tuna salad cooling in serving line. PIC stated that items were prepared at 9:30am this morning and should be cooled in Reach in coolers and not the serving lines and that the employee is still learning their proper cooling methods. Food employee places container of ice under products and puts items back in serving line to cool. Items are observed at the same temperature 30 minutes later (refer to temperature chart). CDI- Items had 1.5 hours left to cool and were placed on a flat sheet tray into the reach in freezer for rapid cooling. All items reached below 41F within 30 minutes. -REPEAT VIOLATION- 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored over ready to eat deli meats including ham, turkey and roast beef. CDI: PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tuna salad cooling at a rate of 0F/min at sandwich station. CDI: PIC placed tuna salad in reach in freezer to quickly cool. 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 .

4-601.11(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 bottom of reach in cooler and reach in freezer. Clean as needed.