PIADA COTSWOLD VILLAGE

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed facility had prepped several bags of arugula the day prior that was found to be between 45-47F during inspection. Product was placed in ziplock bags and tightly packed into a metal pan. CDI- Bags of arugula were voluntarily discarded. -1.5- 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 .

3-603.11 (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 EHS observed that steak on menu has the potential to be served undercooked. During inspection, PIC stated that steak is cooked to 135F per written procedures. However, line cook onsite stated that they cook the steak to approximately 155-160F. Cook made a steak while EHS was onsite and final cook temperature was 160F. Facility does have a consumer advisory on the steak but is missing the disclosure. CDI- EHS and PIC decided to add the disclosure to the consumer advisory since written procedures state it should be cooked to at least 135F as other cooks may follow those procedures. PIC added the disclosure to the consumer advisory. -0-

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 EHS observed approximately 6 pans of roasted corn, one large pan of cut tomatoes, and approximately 8 pans of cut tomatoes that were cooling at a very slow rate. 0-1F over a 30 minute period. Items were tightly wrapped with plastic wrap and stacked on top of each other in the walk in cooler. Facility does not use a cooling log or other method to track the cooling of food. CDI- Items were unwrapped and placed in an ice bath. Facility still has approximately 1 hour to cool products. -0.5- 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. EHS observed several flies throughout the facility. -0-

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. EHS observed gaskets fry station cooler in need of more frequent cleaning. Observed dish racks near dish machine in need of more frequent cleaning. -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. EHS observed areas underneath shelving and equipment are in need of more frequent cleaning. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed left side of to-go make unit to be holding temperatures above 41F. see temperature chart. Ambient air temperature of the unit is 44F. PIC voluntarily discarded all TCS food that was above temperature. Facility will be using ice baths to maintain TCS items at 41F until the unit can be repaired. **REPEAT** -3- 3-day VR Required. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed several metal pans stored as clean and stacked wet. -0-

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. EHS observed low grout near the produce prep sink. -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. EHS observed several area of the kitchen where walls were splattered with food debris. EHS observed areas underneath shelving are in need of more frequent cleaning. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few metal pans, scoops and utensils that were found to be visible soiled. CDI- Items were taken to dish area to be w/r/s. 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 TCS items in the to-go prep unit holding above 41F (see temperature chart). PIC stated that items had been brought from the walk in cooler to the prep line to be placed in the unit. PIC stated that they believe the food items were left out while putting together the station and the flip top was left open. EHS observed that ambient air temperature of the unit was 41F on one side and 42-43F on the other side. Items in the right side flip top were holding temperatures of 41F or below. After 30 minutes the TCS items began to drop in temperature. PIC took all items and placed them in the walk in cooler to cool as they are not going to use the unit until it can be serviced. PIC stated they placed a work order for the unit. 3-day VR. -1.5- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees prepping and handling food without the use of beard guard. Any employee with facial hair who is engaging in food prep shall use a restraint. -0.5-

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 rack used to store clean dishes with visible food debris present. More frequent cleaning recommended. -0-

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverages stored on prep surfaces. CDI- Drinks were placed in an approved location. -0-

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 pan of cut tomatoes and pans of cut lettuce, spring mix, and arugula in the make table with no date marks. CDI- EHS allowed PIC to date mark the items as they were pulled from batches held in the lowboy cooler. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed meat thawing in back prep sink with water at 73F. EHS advised PIC that ice could be added to the water to lower it to 70F. CDI- Ice was added which brought the water temperature to below 70F.**REPEAT** -0.5-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple metal pans and bowls stored clean and stacked wet. -0.5- **REPEAT**

5-205.15 Maintain a plumbing system in good repair. Observed back hand sink near vegetable prep was leaking. Repair as soon as possible.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed food employee cutting raw salmon beside another employee cutting tomatoes on same prep table. Observed bruschetta thawing in prep sink directly beside raw salmon being prepared. CDI: Tomatoes, bruschetta and salmon were relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. EHS observed no chemical attached to dish machine. PIC stated Ecolab has been contacted. VERIFICATION REQUIRED. Until chemical is replaced facility will be using manually mixed quat in 3 comp sink to sanitize. 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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed grilled chicken cooked to 155-161F. CDI: Chicken was placed back on grill until it reached 165F.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed bruschetta thawing in prep sink in stagnant water. Water was above 70F. CDI: Bruschetta was placed in walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls and metal pans wet stacked.

4-501.11 Maintain equipment in good repair. Observed mixing faucet dispensing 0ppm quat. Facility was not actively sanitizing dishes in quat at time of inspection. PIC manually mixed quat to 200ppm. Repair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes sanitizing in 50-100ppm quat at 3 comp sink. Sanitizing solution from mixing faucet was only 50-100ppm. PIC manually mixed water and bleach to 50ppm and re-sanitized dishes. PIC stated they will manually mix sanitizer until mixing faucet is repaired. VERIFICATION REQUIRED. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans with food and other debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed quinoa in hox box, mixed veggies on line and Piada sticks hot holding below 135F. CDI: All items were voluntarily discarded. Upon visit a risk control plan will be implemented. 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 .

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. Observed sweet potatoes cooling at a rate of 0.02F/min on cooling rack in kitchen area. Cooling rack had been in the walk in cooler and was removed for an extended period of time. Observed cut cabbage cooling at a rate of 0F/min inside container with a lid inside walk in. CDI: Sweet potatoes were placed back in walk in cooler and lid was removed from cabbage. 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 .

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 50ppm quat.

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 in prep top/unit. Clean as needed.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine with a maximum sanitizing temperature of 130F after running multiple cycles. Until machine is repaired facility will wash/rinse in machine and sanitize in 3 comp sink. All items for the customer whether dine in/carry out are single use. VERIFICATION REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 marinated chicken at 43F with 25 mins left in 4 hour cooling window. CDI: Item was uncovered, and cooled to 41F before 4 hour time limit. 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 .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed Piada sticks, fried chicken, and diavolo sauce hot holding below 135F. CDI: Chicken was refried to 165F, Piada sticks and diavolo sauce were voluntarily discarded. If violation occurs on future inspections a risk control plan may be implemented. 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 containers of calamari above 41F in prep top, items were overstacked. CDI: Items were moved to walk in cooler. 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 marinated chicken cooling in a metal pan double wrapped in Saran Wrap. Observed cut cabbage mix cooling at a rate of 0.03F/min inside walk in cooler in sealed ziploc bags. CDI: Ziploc bags were opened. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm quat.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed fried chicken cooked to 140F. CDI: chicken was placed back in fryer until it reached above 165F.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed a pan of meatballs hot holding below 135F inside hot box. CDI: Meatballs were reheated to above 165F. 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 .

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked.

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 top of dish machine with heavy debris. Clean as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed no active improper sink usage; however, upon leaving WIC, EHS observed ice cubes in grill side hand sink. Use handsinks only for handwashing.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed (strawberries, cherry tomatoes) stored over two (2) containers of ready to eat food (street corn blend and opened roast sweet potato chunks in WIC) CDI - PIC rotated RTE to readily available storage shelving. EHS provided WIC storage order guide. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed one (1) container of approximately 3 remaining meatballs in hot box at temperatures ranging from 130F to 132F. CDI - Food employee voluntarily disposed of out of temperature food. REPEAT. Note: No escalation in point deduction; considerably less food was out of temperature at time of inspection. No hot holding equipment was poorly positioned or calibrated at time of inspection. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bucket of concentrated sanitizer stored at register cubby shelving above single service napkins. CDI - EHS switched positions of shelved single service articles and sanitizer. Store single service articles at higher elevation than chemicals.

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 approximately four (4) unlabeled working containers (one oil container at serving line, one bin of salt at spice racks, one container of chili oil, separate from bin of labeled chili oil, and one lemon pepper shaker at oil storage. CDI - Containers were identified and labeled throughout inspection; EHS and PIC discussed use of station labels and labeled bins to identify working containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) food employees engaged in food prep (fryer and grill duty, repacking cooled food items, etc.) with wristbands and or watches. Note: At start of inspection, EHS observed employees not yet engaged in food prep without effective hair restraints. Over the course of inspection, each employee without a hair restraint donned a hair net prior to beginning food prep. Verify that all food employees have effective hair restraints prior to food prep.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately six (6) recently sanitized metal bowls wet nesting at dish rack. All other dishes were observed drying at an angle to properly air dry. CDI - EHS stacked dishes to improve air drying.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed facility dumpster, oil receptacle, and cardboard dumpster open at time of inspection. CDI - EHS closed receptacles prior to retuning to interior premises.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed quinoa blend at hot line at approximately 118F, double stacked in a second empty metal bin, elevated out of heating element. CDI - PIC pulled quinoa out of bin and reheated to 169F before storing. Replaced with quinoa from hot box. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed approximately six (6)) TCS food items (sweetie peppers, roasted corn, cut yellow Tomatoes, mascarpone cheese, and cooked sweet potatoes in the main prep top held between 45-49F and one wedge of Parmesan held at grinding station held at room temperature). CDI - Items rotated to WIC for corrective cooling. PIC voluntarily disposed of parmesan wedge and placed newly cut parmesan on TPHC. Note: EHS has provided TPHC chart to PIC. While existing instructions are sufficient for Piada sticks, facility will require written instructions for Parmesan cheese, should it be left on TPHC, as PIC has stated as an action plan. 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 .

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 five (5) cooked Piada sticks at approximately 97F at heat lamp table. PIC stated that sticks had been pulled from the oven approximately one hour prior, at 2:20 p.m. EHS observed existing TPHC instructions at piada stick station wall, specifying a marking for disposal on station placards. EHS did not see time labels on piada stick station. CDI - EHS and PIC reviewed procedure for TPHC. Sticker with disposal time of 6:20 p.m. was affixed to Piada stick station.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bagged basil pesto sauce under warm running water in vegetable prep sink. CDI - Warm water was switched off and cold water turned on. Note: Observed vegetable prep sinks cold water producing cold water at a minimum temp of 75F for an extended period of time. Verify that hot AND cold water are available at all required fixtures.

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 approximately six (6) unlabeled working containers (three grill side bottles of vinegar, two spice shakers, and one bin of salt and pepper mix).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several (more than twelve (12)) small flying insects (gnats/fruit flies) throughout kitchen area. PIC stated that pest controller has been made aware and that ongoing efforts are being made to mitigate insect entry. REPEAT.

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Observed one (1) bin of sliced lemons at drink self service station without tongs for self service. CDI - PIC placed clean and sanitized set of tongs at bin and voluntarily disposed of existing sliced lemons.

3-302.15 Wash fruits and vegetables prior to use. Observed employee begin to make lemon basil sauce with fresh lemons directly from their cardboard storage. CDI - EHS coached employee, who washed remaining lemons at readily available vegetable prep sink prior to cutting.

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 one (1) stack of two boxes of single service articles (bowls and lids) stored directly on the ground at time of inspection. CDI - PIC elevated boxes to available high storage shelving. 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 two (2) stacks of to go bowl lids with exposed food contact surfaces at prep shelving. CDI - EHS inverted bowls to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed fryer prep unit and out of service side prep unit with accumulating moisture within their lower compartments. No food was observed as contaminated by moisture at time of inspection. Maintain cold holding equipment such that moisture does not accumulate within.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored over washed/prepped veggies and pickled onions in walk in cooler. CDI: PIC rearranged storage order. 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 metal pans, and spoons with food debris while being stored as clean. CDI: Items were placed to be washed, rinsed, sanitized. 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 .

3-501.15 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 cut cabbage cooling in sealed plastic bags at a rate of 0F/min. CDI: PIC opened bags to facilitate quicker cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout kitchen area.

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

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls and metal pans wet stacked on shelving.

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 1 employee turn off faucet with bare hands after washing. CDI by instruction. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed steak and Piada sticks hot held at line below 135 degrees F. See temperature observation chart. CDI, steak reheated to greater than 165 degrees F and Piada sticks voluntarily discarded. Repeat. Risk Control plan to be requested of out of compliance next visit / inspection. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut lettuce, roasted corn, roasted tomatoe sauce, cut Tomatoe, and cheese cold held between 42-46 degrees F. CDI, items placed on TPHC. Visit to be made to ensure long term compliance of cold holding. Risk control plan to be requested if cold holding out of compliance next visit / inspection. 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 .

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - PIC not able to locate quart test strips. Vr required.

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 observed failure of PIC’s to demonstrate sufficient knowledge of employee health. CDI handout given, coaching

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 food employee handle soiled marker dropped on ground then change gloves to proceed to food preparation but not wash hands between glove changes. CDI, employee washed hands.

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 chicken, steak, sausage and blanched vegetables hot held below 135 degrees F. CDI, Items placed on TPHC. Sausage and vegetables at holding unit across from WIC voluntarily discarded.

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 several foods such as sweet potatoe, roasted tomatoe, tomatoe sauce cold held between 45-48 degrees F at prep cooler on front line. CDI, items placed on TPHC. TPHC procedure provided and completed today.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers being wet stacked on storage rack. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed soiled equipment stored on clean drain board of 3 compartment sink.

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 observed failure of PIC’s to demonstrate sufficient knowledge of employee health. CDI handout given, coaching

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 multiple employee hand washes during inspection with a few recontaminations via handles after washing. CDI coaching

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety observed multiple areas where unwashed produce was stored above ready to eat foods. CDI reorganization begun

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed facility cleaning procedures only sanitize.

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 multipleTCS foods in multiple hot hold wells hot held well below 135°. CDI voluntarily discarded

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°. CDI voluntarily 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 . Observed bagged lettuce cooled only 2f in 30 minutes. Bags opened

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf observed multiple packages of rop salmon thawed to 85° in the package. Voluntarily discarded 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present throughout kitchen.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf observed ware washing solution in 3 comp sink at 102° CDI remade 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf observed facility has no mechanism for testing high temp dish machine