VICIOUS BISCUIT ARBORETUM

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed fruits stored above ready to eat fruits/vegetables. CDI-WIC rearranged For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed shell eggs stored over pancake mixes in reach in. CDI-reach in rearranged. 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 many containers with sticky residue from date marks not taken off before washing. Observed tea nozzles with interior build up from not being broken apart for cleaning. CDI-containers and nozzles sent to dish area for proper cleaning. 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 .

3-501.18 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) Observed low country gravy date marked with prep date of October 28th and a discard date of October 5th. Counting for 7 days begins with date of preparation/opening container, then 6 more days. CDI, PIC allowed to date/re-date the following TCS food product(s), low country gravy, because time has not exceeded the 6 days plus 1 for day of preparation. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) No points taken due to it being one item and time had not expired.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed gluten free menu does not have a consumer advisory for several menu items with undercooked eggs. Keto bowl; sausage egg and cheese biscuit; silence of the hams, huevos rancheros, animal farm do not have a disclosure asterisk, menu does not have a reminder. Verification Required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed biscuits coming out of oven being pet up against splash guard at hand sink. Paper towel dispenser hangs over splash guard, food or clean items will be splashed during hand washing

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) Observed various opened milk and heavy cream containers not baring label identifying their date of opening. PIC and staff unable to verify dates of opening. CDI - PIC voluntarily discarded. 0 pts. 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 .

3-501.19 (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. Observed no written TPHC procedures on site during inspection. REHS provided and assisted in completing MCHD TPHC form during previous inspection. CDI - REHS provided additional TPHC form and assisted in completing during inspection. Repeat. 1.5 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed hotel pans wet stacked together during inspection. Ensure all equipment is properly air dried before stacking for storage. Repeat. 1 pt.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed unpackaged single service items being stored with their food contact surfaces exposed to contamination. Ensure all unpackaged single service items are stored in a manner that does not promote their contamination. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored in conjunction with and above customer foods and clean linens during inspection. CDI - All items moved to appropriate location. 0 pts.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee bread raw chicken, change gloves, and go to work with RTE foods without washing hands. CDI - EHS educated employee on proper handwashing and glove changes. Employee washed hands. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various hotel pans being stored as clean while caked with sticker residue. EHS observed vast improvement from previous inspection. CDI - Items removed from storage and placed in dish pit to be recleaned. Facility to continue making progress with food contact surface cleanliness. Risk Control Plan shall not be implemented due to magnitude of improvement from previous inspection. Repeat. 3 pts. 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. 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 grits cooling from hot since 7:30am holding at 97F at 11:20am. Observed pooled egg whites prepped at 7:15am holding at 42F by 11:40am. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Both items voluntarily discarded. 1.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sweet potato hush puppy batter holding above 41F during inspection. Batter held very close to the door of the unit and frequently removed from temperature control for use. CDI - Batter voluntarily discarded. EHS and PIC to discuss holding batter on TPHC. Repeat. 3 pts. Risk Control Plan to be discussed if no improvement by next inspection. 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 .

3-501.19 (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. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed unsalted butters at butter station and pooled eggs at breading station being held on time with no time stamp identifying what time they were removed from temperature control. Observed no written procedures for any items intended to be held on time during inspection. CDI - All items voluntarily discarded. EHS provided TPHC template and filled out during inspection. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer dispensing at about 500ppm quat during inspection. Sanitizer not actively in use during inspection. CDI - Facility to dilute and test as needed until repair. 0 pts.

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 cooked grits cooling while in a deep, covered plastic container in WIC. Observed pooled egg whites being cooled while in a deep plastic container in lowboy, frequently being removed from temperature control for use throughout the cooling process. Both items had missed cooling window. CDI - Both items voluntarily discarded. EHS coached PIC on proper cooling methods. TPHC recommended for pooled eggs. 0.5 pts. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed portion cup used to dispense cooked potatoes being stored directly in food during inspection. Ensure all utensils utilized to dispense foods bare a proper handle. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple hotel pans being stored as clean while actively wet stacked together. Ensure all items are properly dried before stacking. Repeat. 1 pt.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit on site for sanitizer at dish machine. Acquisition necessary. 10 day VR required. 0.5 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash receptacle at handsink on main line. CDI - PIC provided. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many hotel pans being stored as clean while caked with sticker residue in dish pit area. CDI - PIC removed all soiled pans and began to soak for deep cleaning. Risk Control Plan to be discussed if not resolved by next inspection. Repeat. 3 pts. 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 cooked oatmeal in steamwell and hot cabinet, and sausage gravy in hot cabinet holding below 135F during inspection. See temperature chart. CDI - Oatmeal reheated to above 165F. Gravy voluntarily discarded. Repeat. 1.5 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sweet potato batter in fryer lowboy holding above 41F during inspection. Observed various TCS foods in RIF holding above 41F. Ambient in unit 47F. CDI - All out of temperature items voluntarily discarded. Maintenance already on site to assess RIF, use of unit discontinued until it can be repaired. Repeat. 3 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various metal hotel plans being stored as clean while wet stacked together in dish pit area. Ensure all equipment is properly air dried before stacking together. Repeat. 1 pt.

4-501.11 Maintain equipment in good repair. Observed broken gasket in main prep unit during inspection. Repair or replacement necessary. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers with sticker residue that were stacked together contaminating the food contact surfaces of the containers. Improvement from last inspection. (1.5 pts) 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 cooked potatoes said to be holding. EHS recorded a temperature of 130F while the potatoes were holding. -CDI- PIC voluntarily discarded the potatoes. 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 unsalted butter being held on the flat top grill in a metal container. Unsalted butter must be kept under refrigeration at 41F or below. Also observed sliced green tomatoes and cooked potatoes in the chicken breading flat top unit at 54F. PIC stated that the tomatoes and potatoes were kept out temporarily during service. -CDI- PIC voluntarily discarded the butter and placed the tomatoes and potatoes in the RIF to be quickly cooled. (1.5 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed biscuit mix being thawed in still water. PIC stated that the mix has yogurt in it. If items are being thawed in water, the water must be running and must be at least 70F or below. PIC stated that they had put the mix in the sink to thaw a few minutes before the inspection. -CDI- PIC turned on the cold water to properly thaw the biscuit mix. (0 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers that were wet stacked while being stored as clean. Separate containers to allow proper air drying. Improvement from last inspection. REPEAT*** (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet in the mop sink area. The leaking was coming out of the backflow prevention device. PIC placed a maintenance request with a plumber. EHS will make follow up visit to ensure the leaking has stopped. (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers with sticker residue that were stacked together with the sticker residue touching the food contact surface off the container. Also observed the blade of the can opener soiled with food residue/buildup. -CDI- PIC placed all of the necessary items in the 3 compartment sink to be rewashed and sanitized. (1.5 pts) 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer in the establishment during inspection. Must have a thin probe thermometer. VERIFICATION REQUIRED*** (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple dishes wet stacked while being stored as clean. -CDI- PIC placed the necessary dishes in the 3 compartment sink to be rewashed and sanitized. (0.5 pts)

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 the chicken prep low boy unit gasket with buildup off food debris. Increase cleaning frequency. (0 pts)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Per discussion with PIC, facility receives key drop deliveries during non-business hours. Currently there is no method in place to ensure the key drop deliveries are being delivered at 41F and below. PIC stated that she would contact provider to implement a procedure. .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility has employee health posters on wall and employees were knowledgeable about required symptoms and illnesses however facility did not have a complete employee health policy. Facility has an app that they use for training new employees but were not able access at time of inspection. Written policy provided to PIC and details of policy discussed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above feta cheese in one door reach in unit on line. CDI- items rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees leave work station and return to handle food without changing gloves and washing hands. Observed employee crack raw shell egg and move to handle ready to eat food item without changing gloves and washing hands. CDI- employees were instructed to discard gloves/wash hands and don clean gloves and did so correctly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed almost all plastic containers with sticker reside from date labels. Observed tomato dicer with food debris. CDI- items placed at dish area to be rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of grits and one container of sausage gravy in hot box below 135F. CDI- both items reheated to over 165F and placed back in hot holding unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp and sausage in bottom drawer under grill above 41F. Temperature due to drawer being left open during service. CDI- once drawer remained closed temperature of products decreased to 41F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet/soiled towels on counters on cook line. Observed red bucket of sanitizer in prep area with 0ppm quat. CDI- sanitizer refilled with sanitizer at proper concentration from dispenser at 3 comp sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked metal pans on clean utensil storage rack.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on two door cooler and drawer units on line. PIC stated that new gaskets were just ordered but have not arrived yet.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed no date mark on open container of almond milk. CDI PIC date marked almond milk. EHS observed pimento chz stored in WIC with a shelf life date of 13 days. CDI PIC corrected date mark on pimento chz to a seven day shelf life-1.5 points 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 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. EHS observed pitcher inside flower bin. CDI pitcher was removed. -.5 points

4-501.11 Maintain equipment in good repair. EHS observed torn gasket inside bottom of lowboy. -.5 points 4-502.11(A) Maintain utensils in good repair. EHS observed rusted strainer in dish pit

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed doors open at dumpster. CDI PIC closed doors. -0 points

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed food employee touch face then proceed to put on gloves and start handling food. CDI: Food employee removed gloves and washed hands.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored over portioned feta cheese inside reach in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers with heavy sticker residue while being stored as clean. CDI: Items were placed to be rewashed. Points remain the same due to improvement from last inspection. 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 .

3-501.18 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 canned beans prep date (9/8) and cut cabbage (9/2) which exceeds 7 day date marking requirement. CDI: Items were voluntarily discarded. Overall date marking throughout facility was correct. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without chlorine or quat test strips. VERIFICATION REQUIRED.

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 grease build up on sides of equipment at cook line. Observed dust build up on ventilation inside walk in cooler. Clean as needed.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed food employee wipe down raw chicken station then grab oven glove and remove pan of biscuits from oven. CDI coached pic 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed pic wash hands for 5 seconds before donning gloves. CDI coached For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one hand sink full of utensils and the hand sink in the scullery blocked by soiled utensils. CDI coached at closing

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw chicken stored in top of prep unit with tomaotes and potatoes stored beneath. Unit does not have not sealed upper. 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 multiple utensils stored as clean with excessive food debris on them. CDI removed to reclean. 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 bacon jam and gravy improperly cooling. See temp chart. CDI cooling procedure changed 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed house made pimento cheese date marked for 14 days. CDI. Changed to 7 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 toxic cleaning solutions stored on hand sink.

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 in improper ice back Th using plastic at room temperature and full container of tightly covered gravy in walk in cooler. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach crawling on hand towel dispenser.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed bacon jam cooling in ice bath directly below towel dispenser making it difficult to get towel without dripping hand wash water in bacon jam.

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 facility in need of better cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at biscuit station handsink at start of inspection. CDI - PIC replaced paper towel from readily available supply.

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 one (1) bin of approximately five to go cups of feta cheese date marked with a date of preparation of 5/31 in main prep unit. CDI - PIC voluntarily disposed of expired food item. Note: No other date marking or disposition violation has been observed at this time. PIC has detailed a system in which small portions of TCS foods or those that are quickly rotated and depleted, such as those in the main prep top or open jugs of milk at the register bar RIC, are not date marked due to most likely being used within 24 hours. Should these items remain at the end of their day of preparation, an appropriate date label will be added. 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 .

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed almond milk, whole milk, half and half, and regular butter bins at the jam bar station with date labels, but no effective time labeling. CDI - EHS used tape to write a proper labeling time for TPHC items indicating six hour removal time and affixed it to the underside cabinet, where TPHC instructions are stored. REPEAT. Note: EHS observed effective 4 hour TPHC labeling procedures for egg and milk wash bin at fryer prep top.

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 one (1) bin of pre bagged spinach portions in WIC cooling below recommended parameters. CDI - PIC placed spinach bin into second bin of ice water to improve cooling rate. EHS provided establishment with cooling charts for ambient and two step cooling. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one (1) bucket of properly concentrated sanitizer at the biscuit making prep station holding in use wiping cloths stored directly on the ground. CDI - EHS elevated bucket to available prep cart underside.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) bowl stored directly in bin of diced potatoes at fryer prep unit. CDI - PIC removed bowl to three compartment sink and replaced it with effective long handle spoon.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed six (6) wet stacked plastic and metal cambro containers stored at the dry dish rack. CDI - Wet stacked items were separated out and allowed to air dry effectively. REPEAT. Note: Observed ware washing employee effectively stacking recently sanitized dishes at dry rack to allow for proper air drying during warewashing observations. Assure that dishes are fully dry before being stacked for storage.

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 soil and label residue accumulation on the non food contact portions of approximately seven plastic cambro containers stored as clean. CDI - Containers were rotated to the warewashing area for effective cleaning and sanitizing. REPEAT.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed baking area hand wash out of service at time of inspection. PIC stated that plumbing work had been scheduled for the handsink. A verification will occur no later than 01/29/2023. 6-301.14 Post a handwash sign at each handsink. Observed ware washing handsink without proper signage. EHS provided signage to the establishment.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed egg and milk wash bin at the chicken breading station without effective time labeling. CDI - PIC printed and attached time sticker indicating four hour removal time. 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed almond milk, milk, and heavy cream wash bin at the jam bar station without effective time labeling. CDI - PIC printed and attached three (3) time stickers indicating six hour removal time.

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 in place consumer advisory with effective asterisked reminder. Disclosure includes menu denotations (i.e. ‘Eggs cooked your way’, ‘sunny side up egg’, etc.). One menu item (‘The Old School’) indicates eggs cooked ‘your way’ but does not asterisk to the Reminder statement. A verification will occur no later than 0/1/29/2023

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored damp atop the hot bar. CDI - PIC prepared bucket of properly concentrated sanitizer and placed in use wiping cloth into the sanitizer bucket. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed five (5) wet stacked plastic cambro containers stored at the drying rack. CDI - Wet stacked items were separated out and allowed to air dry effectively.

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 veggie slicer with multiple broken blades and set in corrosion in the press stored as clean on dish shelving. CDI - PIC removed veggie slicer from service.

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 soil and label residue accumulation on the non food contact portions of approximately five (5) plastic cambro containers stored as clean. CDI - Containers were rotated to the warewashing area for effective cleaning and sanitizing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed grill area handsink with non operational paper towel dispenser. CDI - Hand towel were placed at the handsink area from a nearby readily available roll.

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 . Observed almond milk, milk, and half and half at buffet above temperature for TCS cold holding. CDI - PIC voluntarily disposed of out of temperature TCS food. EHS discussed utilization of TPHC with PIC. No escalation in Point deduction due to coaching and correction during inspection and noted improvement from previous inspection.REPEAT.

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 . Observed 2 pimento cheese bins in WIC labeled '9/22 - 9/25'. Observed (1) TCS item with a datemark distinguishing it with a hold time of 8 days (8/21 - 8/28) CDI - PIC Changed label to 7 day hold time. PIC changed labeling typos. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed stainless steel polish stored above clean dishes on a drying rack. CDI - PIC moved steel polish to other storage to avoid potential contamination.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sugar and flour bags stored directly on the floor during food prep. CDI - Food employee moved items to shelving prior to any comment by EHS.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored damp atop the dough mixer in biscuit station. CDI - PIC moved in use wiping cloth to laundry basket.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed waffle batter container in grill area reach in cooler with a dispensing scoop handle touch the batter. CDI - Scoop was removed from the batter.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster door at time of inspection. CDI - dumpster door was closed prior to returning to interior premises.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety observed facility not in compliance yet CDI handout given

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P observed food employee fail to wash hands for sufficient duration. CDI coached observed food employee recontaminate hands on handles after hand wash. CDI hands rewashed. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P observed food employee contaminated gloves on person. CDI pic quickly got him to unglove and wash hands.

6-301.14 Post a handwash sign at each handsink. Observed multiple hand sinks without hand wash signs. Signs given

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety observed raw shrimp container touching wrapped tray of beneighs. CDI removed

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 . Observed multiple soiled utensils. CDI removed to re wash

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Observed one pan of gravy below 135°. CDI reheated to 185°

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 . Observed multiple tcs foods cold held above 41°. See temp chart. CDI removed to cool or placed on tphc

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 . Observed discard dates for 8 days. CDI pic coached to change to 7

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf observed raw shrimp thawed above 70°. CDI removed to walk in to cool.

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 squirt bottle of water unlabeled.

3-302.15 Wash fruits and vegetables prior to use. Observed oranges not washed before placed in juice machine. CDI pic coached

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed facility failed to provide test strips for sanitizers. VR