BEAN SPROUTS CHARLOTTE

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 tomatoes at 44F after 4 hours of cooling. CDI: Tomatoes were voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed spring mix, spinach and kale above 41F in prep top. Other items in prep top were at 41F or lower. CDI: kale and spring mix were voluntarily discarded, spinach was placed in walk in cooler to cool. PIC and EHS discussed adding items to 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 .

3-501.19 (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 spinach and tater tots being held on TPHC without written procedures. CDI: Procedures were filled out at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed tomatoes cooling in prep top unit. CDI: EHS and PIC discussed cooling methods. 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 salt and powdered sugar shaker without labels. CDI: PIC placed labels on items.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently prepared pizza sauce at 69 F and chicken from 3/4/25 cold holding at 44.5 F inside the prep top and reach-unit. CDI - Pizza sauce transferred to the walk-in freezer to cool down and chicken voluntarily discarded by PIC. No demerits due to improvement from previous inspection. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

5-205.15 Maintain a plumbing system in good repair. Observed handsink in the dry storage area is taped off. PIC states that plumbing to this area is closed off due to leak. Facility has a total of 3 additional hand sinks with the next closest handsink being adjacent to the dish pit. No hand washing violations observed today. Repair the sink. -0-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed cooking equipment (oven) stored in the facility that is no longer in use. Also observed pass through dish machine with signage stating out of order. Facility uses only single service equipment. Remove this equipment. -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed upright reach in cooler with an ambient air temp of 51F. PIC stated that this morning at 830AM the unit was temping at 38F. Temped TCS foods in the unit and all were between 44-48F. CDI - Allowed PIC to remove all TCS foods from the unit and into the Walk in cooler and prep top cooler which were all maintaining at 41F and below. 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 .

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. Observed to go containers and plates with the food contact surface down directly on the counter.

4-501.11 Maintain equipment in good repair. Observed upright reach in cooler with an ambient air temperature of 51F. Repair. Compliance visit required to ensure compliance.

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

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Discussion with PIC on the soft serve ice cream machine on cleaning revealed that leftover product is saved for the next day and placed back into the machine, this is called rerun. CDI- Provided education to the PIC and that this is called rerun and is prohibited and that the rerun is to be discarded every time the machine is cleaned.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer was tested at 50ppm. CDI - PIC allowed the dispensing unit to run and was correct. Sanitizing buckets and spray bottles were remade.

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. PIC did not provide written procedure for vomitting or diarrheal events. CDI provided PIC copy of state written procedures for V&D events.

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 feta opened with a date of 5/29 (exceeding 7 days). CDI - Food handler discarded. Improvement in datemarking. Keep at half demerits.

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 diced chicken just prepped in deep metal food containers and covered with plastic in the reach in prep cooler. CDI - PIC moved to the walk in cooler, uncovered and placed on sheet pans to rapidly cool. 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 sugar unlabeled. CDI -PIC labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with 100 ppm of quat. CDI - PIC remade and sanitizer is now at 200 ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed sticker on avocado in prep cooler.

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 to go containers/clam shells stored with the food contact surface upward. CDI - PIC inverted.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC did not provide proof of certification. No point deduction as permit is within 210 days of issuance.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety PIC did not provide full knowledge of employee health policy requirements. CDI provided PIC with EHP poster to post in kitchen.

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. PIC did not provide written procedure for vomitting or diarrheal events. CDI provided PIC copy of state written procedures for V&D events.

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: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee bare hand faucet knobs after washing hands. Ensure hands are being scrubbed for 10-15 seconds. CDI - employee rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink has been converted to a dump sink in the front service area. This sink must remain a handsink per code requirements. CDI - sink changed back to handsink for washing hands only.

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 unwashed produce store above ready to eat items in the walk-in cooler. CDI by rearranging storage order.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial build-up on ice deflector in ice machine. Remove deflector and clean.

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 chicken in prep cooler without date mark (prepared yesterday per PIC). Observed egg whites in open package without date mark (opened yesterday per PIC). Observed open milk and half-n-half containers without open dates. CDI items date marked. Unmarked items requiring date mark will be discarded going forward.

3-302.15 Wash fruits and vegetables prior to use. Observed sticker on avocado in prep cooler.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spoon stored in water at coffee machine.