SPECTRUM CENTER MINI SUITES KITCHEN

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in basin of hand sink. CDI- Ice removed and basin sanitized. PIC educated food handler working inside food stand. (-0)

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed two of 3 hot boxes with missing TPHC log sheet. CDI- EHS confirmed proper hot hold temperatures inside all 3 boxes and employee updates TPHC log. (-1.5)

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 large containers of garden salad cooling in WIC with tight wrapped. CDI- PIC uncovered. Salads are expected to be used within the cooling window. (-0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. OBSERVED cart stored directly infront of hand sink. CDI. PIC removed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed items in the hot box at temperatures below 135. CDI. PIC placed all the items on time to be discarded within 4 hours from prepped time. There was a log for hot holding from prep. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on prep table.

REPEAT. 4-501.11 Maintain equipment in good repair. Observed second walk in cooler in poor repair being used as dry storage. Facility has additional cold storage space and use of main kitchen; no escalation of points due to all TCS foods stored properly and capacity not exceeded. (-0)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food spill on floor below 3 comp sink. EHS advises increased cleaning frequency. (-0.5)

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. PIC was unaware of exclusions and restrictions; written copy produced missing these procedures. CDI - Employee health procedures discussed and employee health agreement provided onsite. -0-

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 house made garlic parmesan held past its 7 day requirement in the walk-in cooler (11/15-11/21). CDI - PIC voluntarily discarded product. -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.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed box of sternos canisters stored on shelving above the 3-compartment sink. CDI - Chemicals relocated for proper storage by PIC. -0-

4-502.11(B) Provide accurately calibrated thermometers. - Pf. Observed thermometer without batteries. CDI - PIC provided batteries for thermometer; device calibrated to 32 F. -0- For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI.

4-501.11 Maintain equipment in good repair. Observed 1 of 2 walk-in coolers not working. Facility is currently using additional walk-in cooler to hold condiments, desserts and beverages. Establishment is also supported by Spectrum Center Main Kitchen #015282 with additional functional walk-in cooler. Repair. -0-

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. - Pf. Observed no soap or sanitizer available at 3-compartment sink. CDI - PIC procured and installed cleansing and sanitizing chemicals at station. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed note on hand sink stating “out of service”. Sink is located adjacent to office in Main Kitchen (#015282). Additional hand sinks observed to be available in facility. PIC states that the sink cannot be used due to plumbing line leak. PIC also advised that repairs for equipment were submitted and are pending. -0-