SALATA UPTOWN

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed undercooked steak being stored above imitation crab and cooked shrimp. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salmon and tofu above 41F in prep top. Salmon was in shallow pans and tofu was over stacked in shallow pan. CDI: Items were placed in walk in cooler to cool. All other cold holding was correct. 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 tomatoes cooling at a rate of 0.01F/min inside walk in cooler in container tightly covered with saran wrap. CDI: Saran wrap was removed from container. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed lemon blueberry cookies out for customer self service without any labeling. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed lemon blueberry cookies out for customer self service without any labeling on allergens. VERIFICATION REQUIRED.

REPEAT 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 food debris build up in bottom of reach in freezer. Clean as needed.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee grab undercooked steaks with gloves, remove gloves, then go to work with clean containers for lettuce without washing hands. Wash hands when switching from working with raw items to ready to eat foods, clean equipment or utensils. CDI- Employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed steak not cooked to temp (medium) stored above ready to eat chicken. CDI- Steak relocated below ready to eat baked chicken. Observed open/ unpackaged raw salmon stored above cooked crab in the tall reach in freezer. CDI- Raw salmon removed and relocated to achieve proper storage order. Undercooked ready to eat items should be placed below ready to eat items, as they are still considered to be raw. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and slicer stored with old food debris. CDI- Both items taken to be cleaned at 3 comp sink. Per facility SOP, items are to be washed, rinsed and sanitized after use. EHS has given a risk control plan to facility to complete. Facility will need to create dish cleaning logs to keep track of cleaning. Facility has an SOP, however, is not following it. This is the 6th consecutive time facility has been out of compliance for clean dishes. Further violations will result in permit action. EHS willingly future visit to ensure items remain clean when not in use. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 squirt bottles on the line (oils and other liquids) without labels. Label all seasoning and bottles taken out of original package and not easily recognizable. Improvement noted, pts not escalated. All other seasoning containers were labeled.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in the clean dish storage area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards throughout heavily scored.

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 prep top near tongs on front line in need of cleaning. Observed containers housing single service packets in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Taken to be cleaned. REPEAT. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken cooling at a rate of 0. CDI- Chopped and placed into the freezer for quick 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed lettuce above 41F after 4 hours of cooling. See temp chart.CDI- Discarded. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kale, salad mix, quinoa, tofu, chicken, steak, chicken peas, corn, slaw, blue cheese, pasta, and beans holding above 41F in cold wells and low reach ins on the front line. CDI- Items placed in the walk in cooler and cooled. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of sugar without labels. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lettuce stored under walk in cooler vent. Vent was dripping water. CDI -Removed and discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth hanging on the side of the low reach in unit. Keep in sanitizer when in use. REPEAT

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several dishes wet stacked in the clean dish storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Taken to be cleaned. Pts not escalated based on severity. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of sugar and oil bottle without label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths sitting on the counter. CDI- Wiping cloths placed in sani bucket.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in the clean dish storage area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for QUAT sanitizer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed undercooked beef stored above gluten free bread in the walk in cooler. CDI- Undercooked beef moved to the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. CDI- Slicer taken to be cleaned. Pts not escalated based on severity. 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 chicken (1pan), chicken pesto (1 pan) and salmon (1 pan) holding above 41F in the prep top unit. CDI- Items were within time/ temp parameters andwere placed in the walk in cooler for 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed undercooked steak without reminder. CDI- PIC wrote reminder for steak.

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 several containers of sugar and oil without labels.

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 vents behind food in the cold wells in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic quart containers and storage containers with leftover sticker debris and food debris while stacked. CDI stacked items moved to 3 comp sink to be rewashed. Repeat. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed disclaimer missing from consumer advisory for tenderized steak. CDI disclosure added with label maker.

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 chick peas, black beans, and shredded boiled eggs cooling in covered and stacked quart containers in walk in unit and only dropped 2-3 degrees. CDI containers uncovered and spread out to cool. Observed Romain lettuce that was prepped an hour prior to arrival holding inside reach in portion of prep unit while cooling. PIC stated leafy greens in reach in typically cool in Walk in prior to storage if not needed for immediate use. CDI item moved to walk in to complete cooling. Repeat. Notified facility that raw cut broccoli, radish, mushrooms, jalepenos, and green peppers do not need to cool but diced eggs, black beans, chick peas must be cooled from can or 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed different types of cookies that were packaged at front counter without any labels. CDI items moved away from customer access until labels delivered. CDI labels delivered during write up and placed on cookies. Notified owner that the labels are missing address and quantity but allergens and ingredients listed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food that were wearing watches. repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers that were wet stacked. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer handle where food contacts with food debris. Observed can opener blade with build up. CDI: Utensils taken for washing during inspection. REPEAT VIOLATION Previous violation corrected. Facility is removing all stickers prior to washing containers. 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 artichokes cooling down in walk in cooler from service. PIC stated that it is held on top of cooler items due to lack of space. CDI: Artichokes voluntarily discarded. EHS and PIC discussed replacing artichokes with another item that is non-TCS (fresh jalapenos, cut fruit, etc) so that artichokes can be kept in the cooler. REPEAT VIOLATION Significant improvement made from previous inspections. All other items in entire facility were held properly cold. All units working properly. Facility is completing logs for coolers on the line as well. 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 .

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 staff are not date marking pans in prep tops with items that are held more than 24hrs so that the date may be referenced throughout the day. Date is placed on plastic wrap when product is saved at the end of the night. However, there is no way to confirm the original date of the product. CDI: Products correctly date marked today. REPEAT VIOLATION EHS to make follow up visit for date marking compliance. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at the 3-comp sink exceeding 400ppm quat. CDI: Sink was drained halfway and refilled with cold water. Then sanitizer was reading between 200-400ppm.

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 sprouts and diced chicken cooling in prep top cooler. Sprouts moved to walk in cooler and cooled to 41F as they were prepped 2 hours prior. Chicken was taken to walk in cooler and cooled down. Observed diced chicken and soups cooling in walk in cooler while tightly wrapped. CDI: Items unwrapped. Chicken placed on a sheet pan. Additional ice added to ice bath for soup. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no label on bottle of what PIC identified as oil. CDI: Product was labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing salads with several bracelets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed towel stored in sanitizer with less than 200ppm quat. CDI: Bucket changed and refilled to proper concentration. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloth on the line with heavy accumulation of avocado. CDI: Wiping cloth removed.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in water at the bread cutting station. CDI: Knife removed from water. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and containers stored as clean. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged top part of half wall on the corner at the mop sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in prep top cooler with beans, chickpeas, edamame, etc above 41F. Unit was stuck in defrost mode. Food was rapidly cooled as the last temp check less than 2 hours prior showed that items were 41F or below. Facility has implemented routine temperature monitoring and tracking of items since last inspection. Service call was placed immediately during inspection. No risk control plan/permit action required today and points reduced due to procedural changes. 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 .

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 TCS items throughout facility with illegible date marks. Observed staff are not date marking pans in prep tops with items that are held more than 24hrs so that the date may be referenced throughout the day. Date is placed on plastic wrap when product is saved at the end of the night. However, there is no way to confirm the original date of the product. CDI: Products correctly date marked today. Follow up compliance visit to be made regarding date marking system in prep tops. REPEAT VIOLATION 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in water at the bread cutting station. CDI: Water removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and containers stored as clean. CDI: Containers spread apart for air drying. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing corner guard at mop sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers stored as clean and stacked together with stickers remaining. CDI: Containers removed for cleaning/sticker removing. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed romaine cooling in walk in cooler with 10 min left and still at 62F. CDI: Product was shocked/quick chilled in an ice bath to 41F. Facility has agreed to complete a risk control plan (see #31). Cooling handout provided to PIC today. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, bean sprouts, black beans, chick peas, and beets in prep top above 41F. CDI: Products rapidly cooled. REPEAT VIOLATION Future cold holding violations will result in a risk control plan and/or permit action. EHS strongly suggests managers implement a routine plan to verify temperatures of product throughout the day. 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 .

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 TCS items throughout facility with illegible date marks. Observed many containers with multiple date marks. Observed several containers with dates of 7/20 when they were prepared 7/21. CDI: Dates corrected. Facility is using a date gun that PIC had to fix for staff members multiple times during inspection due to it becoming jammed, or not printing correctly. Ensure that the date marking system is reliable and effective going forward. Through discussion, staff are not date marking pans with items that are held more than 24hrs. Today, products were less than 24 hours old. However, if products are to be held for 2-5 days, they shall be dated accordingly in pans throughout facility. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket with wet towel stored at salad station and sanitizer was 1130ppm DDBSA. CDI: Sanitizer bucket was diluted to proper concentration.

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 lettuce cooling in deep, covered lexans at beginning of inspection. Product was prepped at 10:20 per PIC. PIC uncovered lexans to allow for cooling. Lettuce was 62F with 10 min remaining. CDI: Product was shocked/rapidly chilled in ice water to 41F. Facility has agreed to complete a Risk Control Plan today based on history of cooling violations. Future cooling violations will result in permit action. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no label on squeeze bottle at dressing station. CDI: PIC identified product as oil and labeled it.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Through discussion, PIC stated that they keep and use dented cans. No dented cans observed today during inspection. CDI: EHS educated PIC on if the cans are dented/damaged on any of the seams, they must be returned or discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked large bowls and quart containers. CDI: Bowls separated for air drying. Containers were rewashed to remove stickers. See #16.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce, shrimp, chicken, beans sprouts all recorded above 41F. CDI - Discarded. REPEAT 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Multi purpose cleaner unlabeled. CDI- Labeled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw chicken thawing in sink in standing water. CDI- Water turned on

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of bowls and sheet trays observed. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Chicken and lettuce on front line recorded above 41F. CDI- Suspected product was brought from WIC and had not finished cooling yet. CDI- Discarded.

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 For more information please visit: http://meck.co/FoodSafety 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 . One sauce bottle dated 12-17. CDI - Discarded.

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 For more information please visit: http://meck.co/FoodSafety 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 . Lettuce cooling in large plastic white tubs with lids on. CDI- Lids removed for cooling. This is the FIFTH cooling method violation in a row, primarily of lettuce. Facility must meet compliance with cooling or be subject to an ITS.

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. Knife used for slicing wraps stored in a luke warm sanitizer water. CDI- Removed. Store in dry container or in hot water 135F +

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of large bowls observed. Air dry. Place sheet trays over 3 comp. Sink and use as extra table for air drying.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Knives soiled with minor cut leafy green debris. CDI- Taken to 3 comp. Sink for cleaning. REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Quat sanitizer dispenser not dispensing sanitizer. Facility will call EcoLab for repair and in the meantime will make sanitizer manually.

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 For more information please visit: http://meck.co/FoodSafety 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 . Lettuce cooling with lid cracked on tubs. Lids removed for proper cooling. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Salad bowls, trays, stored while wet. Allow for air drying.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Knives soiled with minor food debris. CDI- Taken to 3 comp. Sink to be cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 . Facility is dating salad dressings for date of reception but not date of open. CDI- Salad dressings dated. Date salad dressings as day 1 for the day you open product. REPEAT.

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 For more information please visit: http://meck.co/FoodSafety 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 . In house prepped shrimp, cut ham, and seafood mix cooling from ambient with tight fitting Silan wrap. CDI- Unwrapped. REPEAT

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. Interior of oven Door in need of cleaning.

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. Personal phone stored on prep table.

6-301.14 Post a handwash sign at each handsink. Handsinks did not have a hand wash sign.

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 For more information on date marking please visit: http://meck.co/FoodSafety Facility is using dressings made from factory, Observed two dressing bottles that were expired per manufacturer’s date. CDI- Discarded. Further, facility must date dressings as a 7 day shelf life when opened unless facility can provide documentation/literature (such as ingredient list, etc) that dressings are non TCS.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety In house prepped lettuce, cabbage, bean sprouts, and cooked meatballs cooling with lids/wraps on. CDI- Lids/wraps removed. Discussed proper cooling with PIC, REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer on site. Obtain. REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf One damaged can not segregated.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P: Employees not aware of Employee Health Policy. CDI- education and sent facility training materials.

2-501.11 Clean-up of Vomiting and Diarrheal Event: No written procedures for addressing vomiting or diarrheal event. CDI- gave educational poster for posting.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Some containers in reach-in portion of prep cooler not covered. CDI- covered.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P: Cubed chicken would not reach 70F within 2 hours of cooling. found covered containers of chicken 83F after right at 2 hours according to PIC. CDI- allowed to change cooling method. chicken dropped to below 70f within 30 min.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Many TCS foods in prep tops and WIC holding above 41F. Refer to temperature chart. Technician called to check WIC. By end of inspection ambient of WIC had dropped to 36F. Discussed using time holding as an option for TCS foods in salad make tops at assembly line. Verification within 3 days that cold holding has been addressed. Chicken on ice bath voluntarily discarded. Other foods moved to freezer and WIC for cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: containers in tops and in reach- ins not dated. Verification of date marking implementation within 10 days.

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: Cubed chicken cooling in dense volume and tightly covered was 83F after almost two hours of cooling. CDI- chicken spread out on sheet pans and uncovered. Dropped to below 70F in 30 minutes.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Facility does not have a thin probe thermometer. Verification within 3 days. 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf: Facility thermometer erratic in showing temperatures. In ice bath, thermometer jumped from 21F to 37F. Obtain properly functioning thin probed thermometer within 3 days.