PIADA UNIVERSITY POINT

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 pasta in several pans to be covered in walk-in cooler and at 43-44F. Marinara sauce holding 44F in walk-in cooler. Repeat violation. Assure that all TCS foods are stored at 41F, and if items are removed from cooler to re-stock that the food is not covered until it is back to 41F or below. CDI by uncovering items so that they can properly cool down to 41F and below. 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 .

3-501.15 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 several pans of cooked pasta covered and stacked at 43-45F. These must be cooled to 41F and below, and must not be covered until they are 41F and below. If foods are removed from walk-in they must maintain 41F and below, and not be covered and/or stacked unless they are at proper temperature. CDI by removing pan lids, and unstacking pans. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOx

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees with beards must wear beard nets when handling food and utensils. Need to purchase beard nets for staff.

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. Pans stacked wet - these must be pyramid-stacked or otherwise arranged so that they can thoroughly air-dry quickly and cannot be towel dried. Repeat violation. Need to process utensils so that they have sufficient time to air-dry.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single-service cups not in a dispenser that protects them from handling of mouth contact surface nor protected from sneezes, coughs, etc. Suggest dispenser that dispenses cups individually, or keep them in the original plastic sleeve so that they are protected from sneezes, coughs, dust, or handling.

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed can opener to be non-NSF and rusted. Get NSF can opener that has blade that is removable with a pin. It is also lighter in weight and not subject to rusted. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards that are very scarred and difficult to clean. Replace these more frequently or have them planed smooth so that they are easily cleaned and sanitized.

2-301.12 (A),(B) (C) 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) and use a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on using a barrier and food employee properly rewashed hands. -0- 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 .

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored clean with food debris and food employee about to use thermometer to check food temperature. -CDI- EHS educated food employee on cleaning thermometer before and after use and storing thermometer clean and food employee cleaned thermometer. -1.5-

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 bags of salad mix containing cut romaine lettuce prepared more than 4 hours ago between 43-44F. -CDI- PIC voluntarily discarded items. -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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 items on cook line and in cold drawers missing date marks such as feta cheese, house hot-pickled onions, sweet potatoes, burrata cheese and rigatoni pasta. Per PIC, facility ran out of labels prior day and facility was placing labels on plastic protective covering which was removed once items were placed on make line or in cold drawers. PIC stated that new labels arrived today. -CDI- PIC properly date marked items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 salad mix prepared earlier today that did not meet cooling parameters. Items found cooling in tightly sealed plastic bags, in large containers filled with other sealed plastic bags of salad cooling. Observed pastas cooling in WIC in large containers densely packed with lids stacked on top of other pasta containers that were also cooling. -CDI- EHS educated PIC on proper cooling methods and items that had missed cooling parameters were voluntarily discarded. Other items unstacked, separated, and lids removed to facilitate rapid cooling. **REPEAT** -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 .

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 wet stacking with dishes stored as clean. **REPEAT** -0.5-

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3-comp sink and handsink at FOH in need of recaulking/resealing. -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. Observed food debris buildup in bottom of chicken prep unit, dust buildup on vent covers of ice machine and food debris/buildup on exterior surface of dish machine. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet. Observed food employee pick up items off the floor and begin to return to engage in food prep without washing hands. -CDI- EHS educated food employees on when to wash and food employees washed hands. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw liquid eggs stored over RTE cheeses, cucumbers, broccoli, and other items. -CDI- PIC relocated items. -0- 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 food debris on dishes stored as clean. -CDI- PIC moved items to dishpit 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 . 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.- Observed cutting board in use for more than four hours and pots/pans in used for more than 4 hours. -CDI- PIC moved items to dishpit to be W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , 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 salmon hot holding between 130-157F. -CDI- PIC voluntarily discarded items below 135F. **REPEAT** -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed housemade ranch and creamy parm (both containing buttermilk) at 44F and 45F, respectively. Per PIC, items had not been out of temperature control for more than 4 hours. -CDI- PIC placed items on an ice bath to cool back down. EHS recommended TPHC, holding items on ice bath or on bottom half of unit. -0- 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 large container of diced tomatoes and pasta cooling in densely packed containers. Tomatoes were found cooling with a lid and pasta container was hardly vented. -CDI- EHS educated PIC on proper cooling methods and items were separated into smaller containers and removed lids to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 container. Per PIC, items were flour. -CDI- PIC properly labeled items. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no protective head coverings. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in 50ppm. -CDI- PIC replenished supply to 200ppm. -0-

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. Observed ice scoop handle stored inside of container touching ice. -CDI- PIC removed items. **REPEAT** -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking and standing water in clean dishes. -CDI- PIC moved items to dishpit to be W/R/S. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 cutting board in need of replacement with deep grooves that can’t be effectively cleaned and sanitized. **REPEAT** -1- 4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement at cold drawers.

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 dust buildup on vents of ice machine, on top of dish machine and interior surfaces of prep unit and hot holding cabinet. Increased and more thorough cleaning frequency recommended. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 floor tile at FOH near prep unit. Repair. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dish washer handle dirty dishes and then proceed to put away clean dishes without washing his hands. CDI PIC educated employee and he stopped and washed his hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage on steam table at 115F. CDI PIC voluntarily discarded. 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(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 Parm cheese sticks with a 5 hr hold time (3:45PM). PIC stated that it was put out at 10:45 am. CDI PIC corrected time stamp

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on the same shelf as a clean slicer. CDI PIC moved bucket.

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. Observed utensil left in cut broccoli with handle touching the food.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 cutting board at grill area with deep grooves that can’t be effectively cleaned and sanitized. REPEAT

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 does not have a max/min thermometer or temperature stickers for high temperature dish machine. VR needed 3-22-25

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Chicken breast in prep top, salmon and cabbage blend in the WIC, and sweet potatoes in cold line above 41F. The sweet potatoes were filled to high in the prep top pan. CDI PIC voluntarily discarded. REPEAT 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 TCS feta and Cabbage blend that were prepped at 10:30 am today wrapped tightly and put in the WIC. Some of these pans had condensate on the wrapping. CDI PIC removed wrapping to allow air to flow around the product, divided into smaller portions and placed in a ice bath, 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting boards with deep groves that can’t be effectively cleaned and sanitized. REPEAT 4-501.11 Maintain equipment in good repair. Observed prep unit next to grill not operating. Facility only uses the unit for the raw chicken fillets and breading. CDI PIC stated he will use the drink lowboy cooler for the chicken breast until the unit is repaired. PIC stated that there is a work order for this unit. VR needed 11/28/24

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat and apron on shelf with food in dry storage. Observed employee cell phone on prep table. CDI PIC moved items to designated area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 5 large pans of noodles that were cooked yesterday in the WIC still above 41F. CDI PIC voluntarily discarded. REPEAT 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(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed Parmesan, pepperoni stick, and Parmesan cheese being held on TPHC without being marked with the discard time. EHS educated PIC once again and he labeled food with the discard times. 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 5 large pans of noodles cooked yesterday cooling in the WIC with lids on and stacked on top of each other. EHS educated PIC once again on proper cooling methods. CDI PIC voluntarily 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed dish machine thermometer off 10 degrees from EHS thermometer. EHS advised to check battery and notify when corrected. VR needed 9-29-24 For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with chunks missing and unable to be effectively cleaned and sanitized. CDI PIC voluntarily discarded. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick something up from floor and proceed to put on clean gloves and handle food. CDI PIC educated employee and he washed his hands and put on clean gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill a container at the handwashing sink. CDI PIC educated employee and sink was washed and sanitized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal half pans stored as clean with food debris. Observed 1 pan with sticker still attached. CDI PIC moved pans to dish room 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 . 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 final rinse not reaching at least 160F after running 3 times. PIC called maintenance during inspection and they are on their way. VR needed 3-24-24. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken being HH below 135F. CDI PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 large pans of noodles that were cooked yesterday in WIC above 41F. CDI PIC voluntarily discarded. 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 .

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed Piada and parm cheese being held on TPHC with no discard time marks. TPHC was discussed with facility during the educational visit on 2-6-24. CDI PIC put discard time on foods.

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 2 large pans of noodle cooling from yesterday in the WIC still above 41F. They were in deep pans and covered. CDI EHS educated PIC on cooling methods and PIC voluntarily discarded the noodles. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed overhead garage door open and facility does not have protection from entry of insects or rodents. Facility permit issued 2022 has this condition on it. CDI PIC closed overhead garage door.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees handling food with jewelry on their arm. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees handling food with no head covering on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 buckets with towels in them and quart sanitizer was less than 50 ppm. CDI PIC refreshed buckets.

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 single service trays and lids stored unprotected at front line.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep grooves that are unable to be effectively cleaned and sanitized. Observed 1 pan with large amount of damage and baked on residue. PIC voluntarily discarded this pan.

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 using thermometer strip instead of thermometer and it is not accurate. EHS thermometer read 155F for the final rinse and the test strip indicated that final temp was at least 160F. EHS thermometer was last calibrated yesterday at VCW. EHS advised facility to purchase a max/min thermometer. VR needed 3-31-24

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 both handwashing sinks coming detached from wall. Needs to be caulked again.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handwashing sink near the dish pit. CDI- Paper towels placed at the sink.

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 shelf housing seasonings in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn, lettuce, toamtoes and sweet potatoes holding above 41F on the front line. The front line unit used for foods is broken. PIC was using ice for items. Ice was not surrounding the containers. CDI- Items placed on time. Observed penne in walk in cooler holding above 41F. CDI- Discarded. 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 .

3-501.15 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 items on the front line with ice only on the bottom of the pan. CDI- Items placed on time. 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 .

4-501.11 Maintain equipment in good repair. Observed front line unit out. Do not cold hold TCS food items until unit is fixed.

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 no dish thermometer.

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 procedures for Piadas holding on time without procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed no time stamp for Piadas. CDI- Time stamp placed on items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 no dish thermometer. CDI- Dish thermometer obtained after the inspection.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked to 140F. CDI- Chicken placed back on the grill and cooked to temp above 165F.

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 broccoli, sweet potatoes, cheese and tomatoes in the cold drawer dated 01/11-12/23. CDI- Items discarded. 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 .

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 flour bin in need of cleaning.

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 floors under dish machine in need of cleaning.

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 no vomit/ diarrhea plan. EHS sent plan via email.

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 penne noodles, sausage, steak and macaroni in the hot well holding below 135F. Observed chicken in the hot box holding below 135F. CDI- Steak and chicken reheated. All other items placed on TPHC.

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 lettuce, tomatoes, broccoli, corn and sweet potatoes on the front line holding above 41F. CDI- All items placed on TPHC.

4-501.11 Maintain equipment in good repair. Observed front line unit holding above 41F. PIC called to get unit fixed. Items placed in the unit will be on TPHC for 6 hours. Temperatures will be checked throughout to ensure that no TCS food items is over 70F. Process will continue until unit is fixed.

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 no thermometer on site. Get thermometer.

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 salads, tomaotes, cheese, corn, sweet potatoes, broccoli and hummus in the prep top unit holding above 41F. CDI- Items iced down and cooled to 41F.

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 salads over stacked in the prep top unit. CDI- Items removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees on the line without a head covering.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

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 thermometer not working. Get dish thermometer 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips wet (items are not usable).