SODEXO CAFE AT USAA MARKET

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed approx 10 containers of hard boiled eggs to be at temperatures of 44-47F in the 1 door grab & go RIC. PIC stated that the unit does get opened and closed frequently during the morning as people are arriving to work and getting their breakfast. All other TCS items observed at 41F or below. PIC stated that they have digital thermometers that alert them of the unit going out of temperature and the unit has not been out of temperature last night or this morning. REPEAT. CDI - Containers of hard boiled eggs moved to the blast chiller to rapidly cool. Observed at 40F 30 mins later. 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) Store cleaned equipment, utensils, linens 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 2 clean plastic insert containers to be stored directly below the paper towel dispenser at the front counter handwash sink, subjecting the food contact surfaces to splash/drip contamination when grabbing paper towels following a handwash. CDI - Insert containers moved so that they could not be contaminated during handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of sliced tomatoes and shredded lettuce to be overfilled past the refrigeration line in the service counter opentop refrigerator with the parts extending out past the refrigeration line being at 43-45F. CDI - PIC split the shredded lettuce and sliced tomatoes into 2 containers and placed them into the blast chiller to rapidly cool. 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 .

3-501.15 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 a deep plastic cambro of shredded lettuce cooling at a rate of 0.0 degree/min in the WIC. Container was noted with the lid off but was too deep, not allowing for cold air to flow around the middle and bottom layers of the lettuce. REPEAT. CDI - PIC changed container to a shallow metal insert container and placed into the blast chiller to rapidly 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed 2 in use wiping cloth buckets to have a 0ppm sink and surface solution at the time of the inspection. CDI - PIC emptied both buckets and refilled with a properly concentrated 700ppm solution.

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 multiple TCS items such as diced tomatoes, diced chicken, and sliced tomatoes in the refrigerated drawers that were prepped today with an incorrect date mark of 12/19. PIC stated that the prep employee this morning must have gotten the date wrong as all the items in question were prepped that morning. CDI - PIC corrected date marks to proper 12/18. 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 .

3-501.15 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 insert containers of diced chicken and diced tomatoes cooling in the refrigerated drawers at the cookline after being prepped earlier that morning at temperatures of 43-45F. Both items were observed with tight fitting plastic wrap and in a unit that is not designed nor approved for rapid cooling. EHS advised that all cooling must be done in the blast chiller or WIC after prep. REPEAT. CDI - PIC removed plastic wrap and moved items to blast chiller. Both were observed at 41F or lower 40 mins later. 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 .

4-903.11(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 packages of single service plastic cups, lids, and to go trays stored beneath the handwash sink and prep/dump sink at the front counter service line, subjecting the single service items to possible contamination from the drain pipes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the dicer to be stored as clean on the lower shelf below the prep tables in the back kitchen area with visible food debris on the blades. CDI - PIC brought dish to dish pit to be W/R/S. 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 insert container of sliced ham in the refrigerated drawers at the cafe service line at a temperature of 48F. PIC stated nothing was cooling at the start of the inspection but item was found with today’s prep date and employee stated having just sliced it within the hour. CDI - PIC moved ham to a sheet pan and placed in WIF to rapidly cool. Observed at 38F at the end of the inspection. 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 .

3-501.15 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 two large/deep buckets of shredded romaine lettuce with plastic wrap and a tight fitting lid over the top of the containers and a deep bowl of coleslaw mix cooling in the WIC. All cooling shall be done in shallow pans/sheet pans and in the blast chiller if possible. REPEAT. CDI - PIC moved shredded lettuce to a sheet pan and placed into the blast chiller to rapidly cool. Coleslaw mix moved to a sheet pan and placed into the WIF to rapidly 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a box of single service crackers stored directly below the drain pipe to the cafe service line handwash sink at the time of the inspection. CDI - PIC removed box of crackers from below handwash sink drain pipe.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed walking through door and immediately donning gloves to prepare food without washing hands first. Employees must wash hand before food preparation and before donning gloves. CDI - Employee educated on when to wash hands and she washed hands. 0 pts.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Shredded cheese containers held using TPHC were missing from TPHC log. CDI - PIC added shredded cheese to log and placed start time on log.

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 Boiled eggs that were diced earlier this morning were cooling in deep pan with tight plastic wrap. Eggs measured 60F and PIC stated they began cooling at 8:30AM. Also, shredded cheese in reach-in cooler in front area measured 48F. PIC stated it was shredded around 2 hours ago. Use walk-in cooler or blast chiller to rapidly cool TCS foods after preparation. Leave cooling TCS foods loosely covered or uncovered and use shallow pans or containers. CDI - PIC uncovered items and moved them to blast chiller 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 .

4-501.11 Maintain equipment in good repair. Dish machine is displaying an error message and establishment is unable to use machine. PIC stated that she submitted a request for dish machine servicing company to come and repair machine. Establishment will continue using 3-compartment sink to wash, rinse and sanitize dishes until the dish machine is repaired. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one hand sink. CDI PIC replaced paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coconut milk and cubed ham holding above 41F. CDI PIC stated the items had been out on countertop for extended period of time for prep. Items had tops removed to allow for quick re cooling. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced turkey, opened gallon of milk, premade sandwiches, with no date mark. CDI PIC date marked. 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 Observed shredded mozzarella with date mark of 12/23, held in use past 7 days expiration window. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for items on front line held on time. Times are kept on clip board at each station. CDI PIC filled out MCHD templet. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf No thermometer for dish machine. PIC stated and showed receipt for one ordered. VR required.

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 sticker residue on containers stored clean. Sticker and residue on outside, non food contact portion, and is not stacked so that it is touching next, inside food contact surface, container.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpsters. Keep lids closed.