THE QUEENS TAVERN

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. *Observed - Avocados with sticker stored above pre-washed cut Lettuce. *CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish Machine being used to wash, rinse and sanitize dishes without dispensing sanitizer at proper concentration. *CDI - PIC replaced empty sanitizer bottle with another container of sanitizer and primed the dish machine. Dish machine then dispensed sanitizer at proper concentration. 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

*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 - Sausage gravy cooling in 3 Door Lowboy with little change in temperature after 30 minutes. *CDI - PIC placed item into WIC to improve the cooling rate. 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 - 3 Squeeze bottles in use without labels. *CDI - PIC had employee label items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Wet Wiping cloth stored directly on prep surface left of kitchen handsink.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee Drinks stored directly on prep surface right of Flip Top Unit. *CDI - PIC voluntarily discarded items. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee Phone stored directly on prep surface right of Flip Top Unit. *CDI - PIC removed item.

*REPEAT* 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Blueberries and Strawberries in 3 Door Lowboy and WIC with white fuzzy build up. *CDI - PIC voluntarily discarded items.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Raw Beef Patties stored above raw salmon in WIC. *CDI - PIC corrected storage order. 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 - 6 metal containers with dried build up. *CDI - PIC placed items into 3 compartment sink to be washed rinsed and 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 .

*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 - Lidded containers of Sausage Gravy and smoked Sausage cooling in 3 Door Lowboy with slow changes in temperature. *CDI - PIC moved items into WIC to improve cooling rate. 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 .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Blueberries and Blackberries with mold growth stored in 3 Door Lowboy. *CDI - PIC voluntarily discarded items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Metal container and metal scoop stored clean with dries food debris build up. *CDI - PIC placed items into 3 compartment sink to be washed rinsed and 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 .

3-501.18 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 - Sun-dried Tomatoes date marked 1/31 and Shredded Cheese date marked 2/6 placing both items out of 7 day date mark parameters. Employee stated Shredded cheese was replaced today but they did not replace the label due to label machine not working and left the old so that it would still be labeled. In the future if this happens again establishment shall date mark items by hand. *CDI - PIC correctly date marked Shredded Cheese and voluntarily discarded sun-dried tomatoes. 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 - 4 Heavily packed tight lidded plastic containers of disced sweet potatoes. 3 Containers were cooling in the WIC and 1 container was cooling in the flip top lowboy all with little to no change in temperature after 40minutes. *CDI - PIC loosened the lids and placed items into RIF to be rapidly cooled. 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(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 - Cardboard Box of To-Go Cups and Cardboard Box of To-Go cup lids stored directly on the floor. *CDI - PIC removed items from the floor.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee Dunkin Donuts Coffee stored on top rack above customer food in standing RIC. *CDI - PIC voluntarily discarded drink.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- *Observed - No vomit and diarrhea clean up procedures onsite during time of inspection. *CDI - EHS emailed PIC copy of procedures, PIC printed it off. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf- *Observed - No parasite destruction letter onsite during time of inspection. *CDI - PIC obtained and printed off parasite destruction letter to hold onsite.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Multiple metal and plastic containers with stickers and sticker residue stored clean. *CDI - PIC placed all items into 3 compartment sink to be washed, rinsed and 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Ice machine with small amount of build up. Clean frequently to avoid build up and contamination.

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 - Chicken Tenders sitting in frying basket above 135F. Employee stated item is batch cooked and held in basket for 10-15 minutes before being discarded. EHS observed tenders in basket for 30minutes before discarded. PIC stated they will only cook per order moving forward. *CDI - Item discarded. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 - Squeeze bottles of water and honey and oil without labels next to grill. *CDI - Employee labeled items.

*REPEAT* 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer buckets at a concentration of 0ppm. *CDI - PIC emptied and refilled buckets with sink and surface sanitizer at a concentration of 272ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Metal containers wet stacked on clean dish rack above 3 compartment sink.

Observed no PIC present upon my arrival. Another PIC arrived after inspection was started. This is a repeat violation.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC present when inspection was begun. Repeat violation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee chewing gum while handling clean and dirty dishes. This is not allowed in food service area or while handling utensils. Repeat violation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. A couple of employees did not wash hands prior to putting on clean gloves. Employees were advised to re-wash hands prior to putting on clean gloves. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee sweeping floor and then putting on gloves without washing hands first. 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 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food stored in prep top refrigerator above 41F. Appears to be a process violation where food is not properly cooled in walk-in refrigerator to 41F or below before being stored in reach-in refrigeration. Repeat violation For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies and fruit flies present. Need to have proper and regular visits from PCO to deal with insects and flies.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping towel on counter. Dirty wiping towels must be placed into bin to be washed; cleaning wiping towels that are wet must be kept in a clean container of sanitizer at the proper concentration.

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. 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 stored with no enclosed dispenser or original plastic bag. These are exposed to handling as well as sneezes, coughs, etc.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with multiple scars that cannot be properly cleaned and sanitized. Need to have this cutting board replaced or properly planed to be smooth and easily cleanable. Observed non-NSF can opener. When this can opener is replaced, assure that a NSF can opener is purchased.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed fan covers in walk-in cooler very dusty. Repeat violation.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. No manager/PIC present with a ServSafe or other food service certification.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No manager/PIC present with ServSafe or other accepted training. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food and drink placed on top of food service equipment. Employees must not use the kitchen as a dining room. This must be done in an area that is not related to food preparation and/or storage. Repeat violation. Employee was also chewing gum or other item while handling food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Three compartment sink had 86F water in wash vat with pan. Center rinse vat that is supposed to be used for rinsing of clean utensils had dirty pan, dirty scrubber, and grease in sink vat. This is a source of cross contamination. Items are supposed to be rinsed either by immersion in clean warm water, or by rinsing in clean, warm water. CDI - Sink needs to be cleaned and instruction to employees is 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 , 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 food to be overstacked in bins in prep refrigerator. Cheese was stacked at least 5 inches above flat level surrounding food container bins. Use indentation in pans to determine level that food is supposed to be filled in pan. Stacked cheese was at 53F. This level was moved down to proper level. Lettuce in food bin in prep table was at 52F as it was stacked too high; move down to proper level. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing gold bracelet on wrist while handling food.

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 cup dispensers in use that do not protect cups from coughing, sneezes, etc. Either get proper cup dispensers for cups, or keep cups in their original plastic bags to keep them protected from coughs, sneezes, etc.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed very scarred cutting boards that need to be planed, or cutting boards need to be replaced.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed fan covers in WIC very dirty and in need of more frequent cleaning.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal drink stored on black bar mesh. Keep personal drinks segregated.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observe employee crack raw eggs, discard gloves, and don new pair without a hand wash. CDI - Employee stopped practices and washed hands.

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 two pans of sweet potatoes recorded at 82F. PIC stated it had been cooling for 2 hours. CDI - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Breakfast potatoes recorded below 135F, CDI - Placed on TPHC. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Sausage, tomatoes, boiled eggs, pepp. Did not have a date. CDI - 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 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 improper cooling of sweet potatoes. REPEAT. CDI - Discarded. No points taken due to points taken on # 20. 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. Fruit flies present near dish machine.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored over milk in RIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. PIC stated that in-use utensils are replaced around 2 pm. Facility opens at 7 am. CDI - EHS reminded PIC to replace in-use utensils with clean utensils at least every 4 hours throughout the day. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 reheated sausage cooling from last night in low reach in cooler above 41 F. CDI - PIC voluntarily discarded food. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pasteurized shell eggs on prep counter with no temperature control. Observed liquid eggs on ice bath at 58 F. Observed cut tomatoes and salsa in prep top at 46 F and 45 F, respectively. REPEAT. CDI - employee placed shell eggs back into cooler. PIC voluntarily discarded other foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed farro in WIC dated 4/24. CDI - PIC voluntarily discarded food. 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 sausages cooling from last night in deep, covered plastic container in low reach in cooler above 41 F. CDI - PIC voluntarily discarded food. Facility normally cools food in the WIC. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with intact stickers in prep top.

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife used for cutting bacon with heavy grease residue stored on magnetic knife rack. CDI - PIC washed/rinsed/sanitized knife rack and will not store in-use knives on magnetic knife rack.

4-501.11 Maintain equipment in good repair. Torn gasket on low reach in cooler by veggie wash area.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed facility had priority item violations today. CDI EHS educated PIC and violations were corrected today. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed 2 open employee drinks on prep top with clean dishes. CDI PIC Moved drinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in prep unit above 41F. See temperature chart. PIC stated that they are kept in unit overnight. CDI PIC voluntarily discarded foods. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 3 open gallons of milk in reach in with no date mark. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 employee with jewelry on her arm.

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 handle of scooper touching grits. Observed a bowl being used as a scooper for the sugar and cornmeal. CDI PIC removed scooper and bowl.

4-501.11 Maintain equipment in good repair. Observed prep unit holding TCS foods above 41F. Ambient air of the unit was 56F. PIC contacted maintenance and unit was repaired during the inspection. The unit is still cooling down. PIC will contact EHS once unit has reached 41F or below. Facility voluntarily closed the kitchen. VR needed 1-6-24

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee leave her station and go to dish room and the return and proceed to handle food with the same gloves on. CDI EHS educated PIC and he instructed employee to wash her hands and put new gloves on.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a container of raw eggs over bags of lettuce in WIC. CDI PIC moved raw eggs. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked potatoes being held on cold drawer above 41F. PIC stated that they had been sitting out this morning. CDI PIC put potatoes in freezer to cool down 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 .

3-603.11 (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 no asterisk next to consumer advisory statement on breakfast menu. PIC stated that the only thing they offer undercooked are eggs on the breakfast menu and the asterisk on the menu indicates vegan options. VR needed 8-24-23

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 scooper handle touching flour. CDI PIC removed scooper from flour.

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 grits, queso and bbq sauce in the hot well holding below 135F. EHS observed that the well was turned off. CDI-PIC reheated items to 165 and placed items back into the well. N

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed tomato sauce and pork in the WIC that were expired. CDI-items were discarded. 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 farro, peppers, chicken wings, carmalized onions, aioli not date marked. CDI-items were properly dated. EHS went over proper date marking with PIC and employees. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed potatoes cooling while wrapped in plastic bags. CDI-potatoes were unwrapped to allow for rapid cooling. REPEAT

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in dump sink on cook line. CDI by educating PIC on correct use of dump sink.

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 dried food debris build-up on dicer. CDI by wash, rinse, sanitize. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine operating at 25ppm chlorine. CDI by priming line and testing at 100ppm chlorine.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple containers of cooked sausage in walk-in cooler held past 7 day hold time. CDI discard by PIC.

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 white gravy stored in reach-in cooler while actively cooling. Container had a lid on it. CDI moved container to walk-in uncovered to complete cooling process.

6-303.11 Provide required lighting intensity. Repair light in warewashing room.