SAMBAZON

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chia pudding made with almond milk at 48F while said to be cold holding. PIC stated that the chia pudding just got placed in the unit before the inspection. -CDI- The chia pudding was placed on TPHC instead of being held cold. (0 pts) 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the facility. Service facility for pests. (0 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking hand sink faucet. Also observed mop sink clogged and backed up with water. Repair necessary items. REPEAT*** (2 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucets at the 3 compartment sink and hand sink in the back of the facility. Repair faucets. (1 pt)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spreaders stored in cup of water (75F) by bananas and chocolate syrup. PIC removed utensils.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed 3 compartment sink drain without an air gap into the floor drain. PIC placed maintenance order for drain during inspection. VR within 3 days.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing before proceeding to next task and food prep. CDI, employee rehashed hands. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in establishment.

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 knife utensil with soiled connected to knifes and facility not able to remove from cord. Operator stated knife person only had ability to remove. EHS practice not good sanitation practice to ensure utensils are properly washed, rinsed and sanitized and potential recontamination from cord.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with hands after washing and proceeding to next task and handling clean single-service articles. CDI, employee rehashed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed wet cloth stored in handwashing sink behind front counter. CDI, to remove towel.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler not wearing hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth on counter. Observed 1 bucket of lactic acid sanitizer below required concentration.

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

3-302.15 Wash fruits and vegetables prior to use. Observed bananas not being washed before using. REPEAT

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observed no test strip for Lactic Acid sanitizer. 1-21-24

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed all food employees put on clean gloves without washing their hands first. CDI EHS educated PIC and employees washed their hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed container lid in hand sink. CDI Employee moved lid from hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at both hand sinks. CDI PIC provided paper towels.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed cut mangos and chia pudding on TPHC past 4hrs. CDI PIC voluntarily discarded food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employees handling food with no hair restraints.REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on counter. CDI PIC put in sanitizer bucket. Observed sanitizer bucket with 0ppm Sink & Surface sanitizer. CDI PIC corrected concentration of sanitizer bucket.

3-302.15 Wash fruits and vegetables prior to use. Observed bananas not being washed and stickers removed before using. EHS educated PIC.

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 box of single service cups and containers on floor. CDI PIC moved boxes off floor.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed both cutting boards with deep crevices and black buildup. VR needed 8-18-23

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer concentrations of 0 P.P.M. Sink & Surface product at 3-compartment sink. CDI - Sanitizer discarded and replenished with concentrations registering at 272 P.P.M. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

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. No written records available for TCS foods such as chia pudding and cut mangos being held on TPHC. CDI - PIC provided TPHC form, completed onsite during today’s inspection. -1.5- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

2-402.11 Effectiveness - Hair Restraints (C) Observed several food employees not wearing hair restraints. CDI - All employees put on hair nets. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 2x plastic containers wet nesting since previous day on shelving unit above 3-compartment sink. CDI - PIC removed utensils to 3-compartment wash area to be W/R/S. -0-

4-501.11 Maintain equipment in good repair. Observed 2x non-functional under counter reach-in units. PIC states that their replacements are onsite but pending CLT airport security clearance. -0-

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 food co-mingling with retail foods inside reach-in unit. CDI - PIC removed personal food. -0-