BULLDOG MARKET, THE

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS obsevred food employee pick up trash from the floor, discard gloves and don new gloves and attempt to handle food. CDI- EHS intervened and asked food employee to wash hands before donning new gloves and working with food. Food employee completed a correct hand wash. -0-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS obsevred wraps cooling in RIC at 50F. After 60 minutes products in cooler remained at 50F. See temp chart. Items were moved to freezer to facilitate rapid cooling. After the 4 hour mark allowed for cooling ambient products 8 wraps and three yogurt boxes did not cool to 41F. Remaining items did cool to 41F, however, they likely would have not met that window if EHS did not intervened as they were being cooled in a unit with an ambient air temperature above 41F. CDI- Items that missed the cooling window were voluntarily discarded. -1.5- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed pizza dippers at ‘pre-order’ station and Mac and cheese on the service line holding below 135F. See temperature chart. CDI- Pizza dippers were reheated to at least 165F (see temp chart) and Mac and cheese was voluntarily discarded. **REPEAT** -3- 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 EHS observed pizzas and cheese dippers being held at room temperature without the use of TPHC. PIC stated the items were waiting to be cooked. EHS asked PIC to have staff cook items and hold them in hot box as they cannot be left out at room temperature. EHS had to ask for corrective action multiple times. Later in the inspection EHS observed facility holding additional pizzas and cheese dippers out at room temperature and again stated that this is not permitted. EHS observed a salad at 60F sitting out at the pre-order section for students. EHS observed RIC on the line holding temperature at 48F. TCS items inside the unit were found to be above 41F (see temperature chart) CDI- PIC voluntarily discarded the Salad and cooked the pizzas and cheese dippers. PIC voluntarily discarded all TCS foods in RIC that were above 41F. After food had been discarded and lunch service ended EHS observed the cooler to be at 37F. EHS still recommends the unit be serviced as it should be rise to 48F during service. EHS also advised rearranging the cooler to allow for better air flow. **During visit EHS observed that facility has only 1 functioning oven which is why pizzas and dippers were being held at room temperature until they were able to be cooked.** -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 .

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) EHS observed sliced ham and turkey in RIC with a prep date of 10/07. PIC stated this was the wrong date because the products had been frozen. CDI- EHS allowed PIC to correct date mark on product as they were present during prep and when item was frozen. -0- 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 EHS observed nearly all TCS foods prepared by facility held in grab and go display above 41F. See temperature chart. PIC stated that items are prepped and placed directly into the unit without cooling. When asked at the start of inspection if any items were cooling PIC stated no. All products were packed in containers with tight fitting lids. PIC stated that items were prepared at 9AM after prepping food for other schools so they were placed into grab and go container without cooling. EHS obsevred salads, wraps, and yogurt boxes being cooling in two additional RIC in the facility. All were packaging with tight fitting lids and cooling was not being monitored by staff. CDI- PIC voluntarily discarded the items that were in the grab and go case. Items that missed to 4 hour cooling window were voluntarily discarded. **REPEAT** -1- 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed that facility does not have adequate capacity for holding food hot/cold, cooling or heating food. EHS observed facility has 3 two door reach in freezers that they state are used for cooling but freezers have minimal cooling space as other food is being stored here as well. Facility has been marked out for hot holding and/or cold holding on previous 3 inspection reports. Facility has only 1 functioning oven which could be the reason items are being held at room temp until they are able to be cooked.

4-501.11 Maintain equipment in good repair. EHS observed 1 of 2 ovens in facility in disrepair. EHS obsevred food items. being held at room temperature while waiting for space in the oven. -0-

5-205.15 Maintain a plumbing system in good repair. EHS observed hand sink near 3-compartment sink with the hot water handle stripped. The sink has hot water but the handle has to be tightened with a skrew driver frequently so that it will work. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed containers with sticky/greasy residue in clean dish storage area. CDI- items moved to 3 comp to re-WRS. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pre-order pasta with meatballs holding at 98F and cooked pasta holding at 115-120F. CDI- items reheated to 165F. 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 .

3-501.15 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 three tightly sealed bags of pulled chicken cooling in RIC. Ensure proper cooling methods are used. CDI- PIC moved bags of chicken to an ice bath and fully submerged chicken in ice 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 .

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- paper towels supplied.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed quat sanitizer in 3 comp sink at 0ppm. Chemical not flowing through hose properly. CDI- PIC switched bottle out and corrected issue with hose. Sanitizer concentration at 200ppm. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed multiple small containers of rice in HH cabinet holding below 135F. Temps ranged from 125-130F. CDI- rice cups were reheated to 165F and HH cabinet temp turned up. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS foods holding above 41F in RIC and cut lettuce and shredded cheese holding above 41F on ice. See temperature chart. Ambient temp of RIC reading 44 on EHS thermometer and 41 on physical thermometer inside unit. CDI- foods that have been in cooler overnight were voluntarily discarded. Maintenance will come to look at unit to ensure it is working properly. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of yellow chemical with no label. CDI- chemical labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth bucket at 0ppm quat concentration. CDI- buckets remade and read 200ppm. REPEAT