COUNTER

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 a deli container of house pickled onions (hot brine) to be stored in the 2 door lowboy at the service line and was not provided with date mark. Cookline employee stated that it was made 2 days ago. - Observed a squirt bottle of liaison (containing egg yolks) to be stored in the refrigerated drawers at the service line and were not provided with date marks of any kind. CDI - Employees date marked items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a handless scoop to be in use and submerged in a bulk container of flour in the kitchen. CDI - Scoop removed.

4-501.11 Maintain equipment in good repair. - Observed a large plastic lid to have a large crack in its lid. CDI - PIC voluntarily discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the bulk bins used to store cleaned utensils on the dry storage racks adjacent the WIC to have accumulations of food debris in the bases of the bins. All utensils were observed to not be contaminated. - Observed the exterior of the bulk bins of flour to have accumulations of food debris.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink in the dishwashing area to be obstructed from use by dirty dishes. CDI - Dishes removed and placed at the dirty dish pile to be W/R/S.

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 a small deli container of shredded cabbage to be at a temperature of 49F in the refrigerated drawers. PIC stated that it was cut approx. 1 hour earlier. The refrigerated drawers are not designed nor approved for rapid cooling. REPEAT. CDI - Shredded cabbage moved to an ice bath in the kitchen 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 .

3-501.15 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 an insert container of grilled eggplants cooling in the 2 door lowboy at the front counter, which is a unit that is neither designed nor approved for rapid cooling. Insert container was also observed with tight fitting plastic wrap. REPEAT. CDI - PIC moved to WIC and removed tight fitting plastic wrap 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. - Observed a container of wiping cloths stored on the floor between 2 prep tables in the back kitchen area. CDI - PIC moved to lower prep shelf.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food debris and spoon in handsink. -CDI- EHS educated PIC on proper use of handsink and PIC removed items and cleaned sink. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw duck stored on top of potatoes in cold drawers. -CDI- PIC corrected storage order. -0- 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 items above 41F in lowboy #2. Observed ambient air of unit at 50F. -CDI- PIC removed all items prepared less than 4 hours ago and placed them in the WIC to cool back down and voluntarily discarded any items not prepared today. Ambient air observed at 45F by end of inspection. **3 DAY VERIFICATION REQUIRED** -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 .

3-501.15 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 multiple items prepared today cooling in cold drawers and lowboys with protective plastic coverings. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and placed items in WIC to cool back down. -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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometers in some cold holding equipment. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0- 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee and PIC engaging in food prep with wrist watch.

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 high temp dish plate with dead batteries. -CDI- PIC replaced batteries. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed family meal items commingled with retail items in WIC. -CDI- PIC relocated items. -0.5-

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. -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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handwashing sink to fill container. -CDI- EHS educated food employee on proper use of handwashing sink. **REPEAT** -1-

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 ham cooling at a low rate. Refer to temperature chart. Ham was observed cooling in large portion, not cut up in WIC on speed racks. -CDI- EHS educated PIC on proper cooling methods and PIC cut items into smaller pieces. **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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink to fill up cup to calibrate thermometer. -CDI- EHS educated PIC on proper use of handwashing sink and PIC discarded water and used a different sink. 6-301.14 Post a handwash sign at each handsink. Observed handwashing sink in dishpit area with no handwashing sign. -CDI- EHS provided sign. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed egg cream containing raw egg stored over RTE items in lowboy #2. Observed raw egg whites stored over RTE items and raw salmon stored over bisque in RIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 lobster stored under raw beef on speed rack 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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 50 ppm quarternary sanitizer in 3-compartment sink. -CDI- PIC corrected to 200ppm. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in lowboy #1 above 41F. Refer to temperature chart. Observed ambient air of unit at 61F. -CDI- PIC voluntarily discarded of items prepared prior to today and placed items prepared today in other units. **3DAY VERIFICATION REQUIRED** -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 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 prepared today cooling with lids/protective coverings. -CDI- PIC removed lids/protective coverings 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed lobster thawing under running water at 79F. -CDI- PIC placed items in WIC. -0-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on the floor. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in quarternary sanitizer concentration at 50ppm. -CDI- PIC corrected concentration to 200ppm. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags without date when the last shellstock from the container was sold, in addition tags were not in chronological order. Verification visit required within 10 days to ensure compliance.

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

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 utensils at the back kitchen next to the stove in standing water. CDI- water was removed

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 thermoplate not working. EHS used their thermoplate, dishmachine temped at 172F. Compliance visit to ensure thermoplate is properly functioning.

6-301.14 Post a handwash sign at each handsink. Observed one of the hand washing sinks without a sign. Needs to have one.

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 an open cream container in the RI without dates. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed cooked sauce cooling while covered with plastic cover in RI-in cooler. CDI - Items vented to allow proper cooling. 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.

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 a watch while cooking food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at 40ppm quat. CDI. PIC replaced the solution.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed sanitizer bucket and utensils stored inside hand washing sink. CDI - Items removed. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed tomato vinaigrette sauce, raw beef and raw beef balls to be cold holding > 41 F. Refer to temperature chart. Items were prepared and placed into cold holding for tonight’s services moments prior to EHS arrival. CDI - Raw beef products relocated to walk-in cooler and tomato vinaigrette sauce placed into deep ice bath to achieve cooling towards < 41 F. -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 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 cooked beets cooling while covered with plastic wrap inside walk-in cooler. CDI - Items vented to allow proper 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.

3-501.18 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 TCS foods stored past 7 day hold time. CDI- voluntarily discarded by PIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. No sanitizer buckets in use. Keep sanitizer buckets for wiping cloth storage.

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 dry food scoop handle stored in dry food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls on the drying rack holding water. Invert to dry.

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 Max/Min thermometer was not provided during the inspection today. Verification required within 10 days.