CLEMENTS SALAD & SANDWICH

5-202.12 Provide at least 100F water at handsinks. Water in restroom recorded at 73F. Repair

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese and lettuce in reach in cooler recorded above 41F. CDI - Discarded. 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 .

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) Gyro meat, lettuce not dated. CDI - 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 .

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed, shredded lettuce, sliced tomatoes and chopped tomatoes (in large metal bowl above the fill line) in the prep top holding above 41°F, shredded mozzarella cheese and pepperoni holding above 41°F in prep reach-in unit. Observed gyro meat at 43°F in the cold drawer unit. See temp chart for details. Discussion with PIC revealed that foods in the prep top and cold drawer were prepared before inspection and in use. CDI - Foods in the prep top and cold drawer were transferred to the walk-in cooler to cool down, shredded mozzarella cheese and pepperoni voluntarily discarded due to cold holding >41°F since previous day. -1.5- 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.

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 packaged pizza boxes stored on the floor between equipment. Remove from floor. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep top cutting board deeply scored and stained on both sides. Replace or resurface. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS sent plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Oberved raw ground beef stored over cheese in the low reach in cooler. CDI- Removed and placed in the cold drawers under the gill. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce in hot well holding at 50F. PIC stated that it had been in there since 5am this morning. PIC just arrived and had not move it or put in a new batch. CDI- Discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes in prep top holding above 41F. See temp chart. Tomatoes were in a bowl on top of other items. CDI- Discarded. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at the beginning of inspection. CDI - PIC provided paper towels. - 1 -

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 - Various sauces in squeeze bottles without labels identifying their contents. - 1 - REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Shredded Lettuce, sliced tomatoes, Hummus, Sliced American, Sliced Pepper Jack, Sliced Mozzarella, sliced ham sliced turkey and hotdogs above 41F in Flip Top Unit, See temp chart for details. *CDI - PIC voluntarily discarded all items. NOTE: PIC stated that unit was previously set to 35F but was freezing the food so they turned it up last night to 40F, PIC turned unit down to 37F during inspection within minutes the unit dropped to an ambient temperature of 41F. 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 - Sliced Salami and Hummus labeled 02/03 as day of prep, PIC stated that they used the lids off of previous batch. *CDI - PIC voluntarily discarded 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Various sauces in squeeze bottles without labels making items hard to identify.

*REPEAT* 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Box of raw chicken, box of uncooked potatoes and bucket of potatoes in water stored directly on the floor. Food items shall be stored at least 6 inches above the floor to avoid possible contamination.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken (in box) stored on floor of WIC. Store food on shelving 6 inches above floor. CDI - PIC moved box to shelf. - 1 -

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household deep freezer in use. Removed from facility and install commercial freezer that is commercial NSF/ANSI certified/equivalent. - 0.5 - REPEAT

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed used employee bottled water stored on shelf above deep freezer. CDI: relocated to bottom shelf.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P . Observed 1 employee turn off faucet handles with bare hands after washing. CDI: education provided; hands properly washed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 no sanitizer made up. CDI: quat sanitizer tablets were provided and made up at proper concentration in bucket.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed rice in cooker hot holding at 130F. CDI: rice was reheated.

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: 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 inside chef base table deli turkey, gyro meat, precooked chicken, precooked chicken and steak skewers without date mark. CDI: properly date marked during inspection.

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 no labels on squeeze bottles of oils.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household deep freezer in use. Removed from facility and install commercial freezer that is commercial NSF/ANSI certified/equivalent.