DUE NORTH PIEROGI COMPANY

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 2 in use large containers of flour under the prep tables not labeled.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed multiple employee drinks on the bottom shelf of the prep table with open containers of flour. CDI PIC moved all employee drinks.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) cardboard box of unwashed white onions stored above packaged unopened cheddar cheese. CDI - EHS rotated unwashed produce to lower storage to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 two (2) sealed bags of linens (Black aprons) stored on floor of dry storage space. CDI - PIC elevated linens to dry room shelving.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee lunch stored above food held for resale (one (1) bin of raw shell eggs.) CDI - PIC rotated food to lower storage.

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 cooling containers of pooled raw eggs in WIC with closed lids. One (1) of three cooling containers was observed cooling at an insufficient rate. CDI - EHS removed lids from egg bins to allow for improved 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two buckets of in use wiping cloths: one with concentrated sanitizer, and one with hot soap and water. Soap and water bucket had one (1) wiping cloth in bucket with solution measuring 0 ppm quat. CDI - EHS and PIC discussed proper storage of in use wiping cloths; once used to clean surfaces, wiping cloths shall be placed in concentrated sanitizer or rotated to used linens. PIC rotated wiping cloth in soap and water bucket to sanitizer bucket.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two buckets of in use wiping cloths: one with concentrated sanitizer, and one with hot soap and water. Soap and water bucket had one (1) wiping cloth in bucket with solution measuring 0 ppm quat. CDI - EHS and PIC discussed proper storage of in use wiping cloths; once used to clean surfaces, wiping cloths shall be placed in concentrated sanitizer or rotated to used linens. REPEAT. Note: no escalation in point deduction due to noted improvements; PIC had made sanitizer readily available and most wiping cloths were stored in properly concentrated sanitizer.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Bulk pierogi filling dated 10/29. Portioned fillings from same batch dated 10/30. CDI- all filling will be used and then immediately frozen today and will remain frozen until sold. Remember to keep the same date on product through the entire processing. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Spray bottle labeled as sanitizer measures 0 ppm Ultra QA. CDI- found chemical coming from dispenser not measuring approved concentration. Remember each client of CCK is responsible for the chemicals used at their workspace, even if supplied by commissary. CDI- Chlorine sanitizer made and used as temporary fix. Verification within 10 days that effective servicing of dispenser has occurred.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths in sanitizer bucket with solution measuring 0 ppm quat.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Food employee (1 out of 2) not sure of reportable illnesses. CDI- PIC had employee sign and review approved Employee Health Policy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Pulled pork pulled from cold holding at 8:30 am was 59.0 F and not yet in process. Scooped pork portions 63.0 F after finish of portioning process sitting at room temp. TCS food may come up above 41.0 F while in-process. If not in process it is considered holding. CDI- pork moved into freezer to wait further processing. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Two scoops with food residue attached. CDI- PIC stated they no longer use the scoops, scoops discarded. For more information, please visit: http://meck.co/FoodSafety 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths in sanitizer bucket with solution measuring 0 ppm quat.

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. Clean utensils stored with utensils with food debris attached.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC has out dated EHP. Missing Salmonella non-Typhi. Has Listeria as reportable. CDI- sent caterer compliant form. For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf: No vomit and diarrhea clean up plan. CDI- sent caterer compliant procedure. For more information please visit: http://meck.co/FoodSafety

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No functioning thermometer available. Verification within 10 days. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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. Sharpie ink on containers stored as clean.