VITALITY BOWLS

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed bulk storage containers of quinoa and rice to be stored on the dry storage racks in the middle of the kitchen and were not provided with lids or coverings of any kind at the time of the inspection. CDI - PIC provided lids.

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 2 plastic containers of portioned bags of steak to be stored in the lowboy adjacent the door to the kitchen with date marks of 4/6 and 4/7, making them on day 10 and day 9. PIC stated that they are from last night and the day before and that they steak does not last longer than 2-3 days but due to them being in portioned bags staff do not always change the plastic container or date mark. CDI - PIC corrected date mark. EHS advised the PIC that when they run out they must also fully W/R/S the plastic storage container even if the steak is in portioned bags, which would also help staff keep up on the proper date marks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed packages of grilled chicken and cooked steak to be thawing in a container of water in the food prep sink but was not thawing under running water. CDI - Faucet turned on so that thawing can occur under running water.

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 bulk storage containers of spices and seasonings to not be labeled as to their contents on the dry storage racks in the middle of the kitchen. REPEAT. CDI - PIC provided labels for the containers.

3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a plastic insert container of pickles to be stored directly inside a large plastic container of cut/washed kale in the 1 door lowboy adjacent the kitchen entrance with the exterior of the small insert container touching the RTE food. CDI - Plastic container removed from large container of kale.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket adjacent the sliding door freezer to be testing at 0ppm quaternary ammonia. REPEAT. CDI - PIC replaced solution and retested at 150-200ppm.

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 2 stacks of to go trays to be outside of their original protective packaging/box and were stored directly on the floor of the dry storage closet.

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 interiors of lowboys and RICs to have accumulations of food debris. REPEAT. - Observed the surfaces of the metal overhead shelves to have accumulations of food debris.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the handwash sink adjacent the 3 compartment sink to not be provided with soap at the time of the inspection. PIC stated soap dispenser is broken and they are trying to get it repaired. REPEAT. CDI - PIC placed soap pump at handwash sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink adjacent the prep area opentop refrigerators to not be provided with paper towels. CDI - PIC refilled paper towel dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin of the 3 compartment sink to be testing at 0ppm quateranry ammonia at the time of the inspection. PIC stated having washed dishes earlier in the morning. REPEAT. CDI - PIC replaced sanitizer and retested at 150-200ppm. 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed squirt bottles of various condiments stored in the opentop refrigerator that were not labeled as to their contents/had their labels illegible due to rubbing off. - Observed squirt bottles of oil stored on the obverse and shelf above adjacent the desk to not be labeled as to their contents. REPEAT. CDI - PIC labeled shelf where oil bottles were stored and replaced labels on condiment squirt bottles.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth buckets to be testing at 0ppm quaternary ammonia. CDI - PIC replaced solution and retested at 150-200ppm.

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 scoop to the granola to be stored with the handle in direct contact with the food inside. CDI - Scoop removed. 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 utensils stored in a container of water at 124F, and the water was observed soiled with food debris. REPEAT. CDI - PIC replaced water and it retested at 145F.

4-501.11 Maintain equipment in good repair. - Observed the base of the 2 door lowboy refrigerator adjacent the handwash sink to have a layer of water in it. PIC stated they are in the process of replacing the unit at the time. - Observed the handle to one of the sliding doors on the sliding door freezer to be missing at the time of the inspection. 4-502.11(A) Maintain utensils in good repair. - Observed one plastic insert container to be cracked in several areas. CDI - PIC voluntarily discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test strips for quaternary ammonia in the facility at the time of the inspection. PIC stated he has them ordered and they should be here over the weekend. 10 day VR to observe compliance.

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 exterior and interiors of lowboys, RICs, and opentop refrigerators to have accumulations of food debris. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap in bathroom. CDI- PIC replaced soap.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bread in direct contact with unclean surface of microwave. CDI- PIC voluntarily discarded bread.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 3 comp sink and sanitizer buckets with concentration of 0ppm. CDI- PIC replaced sanitizer and sanitizer measured 400ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed banana slicers, squeeze bottles and lids with food debris on the food contact portion of items. CDI- PIC placed all items in 3 comp sink to w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed quinoa rice in rice maker below 135F, see temperature chart. CDI- PIC reheated rice to above 165F. 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 Observed roasted potatoes, pesto sauce, tahini, steak, and hard boiled eggs with no date label. CDI- PIC voluntarily discarded foods. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple secondary containers of seasonings and dry goods with no labels. CDI- PIC labeled containers.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with jewelry on wrist. CDI- PIC had employees removed jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no head covering preparing foods. CDI- PIC had employees don hair nets. REPEAT

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 utensils being stored in water below 135F, see temperature chart. CDI- PIC turned put he heat on soup warmer to make water above 135F.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed strainer with rust on metal and wooden spoon with splinters. CDI- PIC voluntarily discarded strainer and wood spoon. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves. Replace or resurface cutting boards with deep grooves.

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 bottom of reach in units and outside of most refrigeration units in need of cleaning due to food debris and spills. Observed outside of containers stored as clean with stickers and sticker residue. Clean. REPEAT

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 walls by 3 comp sink and prep areas in need of cleaning due to food splatter. Observed ceiling vents in need of cleaning due to dust buildup. Clean.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee observed donning gloves without washing hands first. Food employees must wash hands before donning gloves and before food preparation. CDI - Employee educated and she washed hands.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Hair observed on block of cheese in upright cooler. Food that is contaminated must be discarded. CDI - PIC discarded cheese. Ensure staff wear hair restraints. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies observed around sandwich cooler. Pests must be prevented from entering premises. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of apples stored on floor. Food must be stored at least 6 inches off the floor. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee not wearing a hair restraint while preparing food. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gaskets on doors of both reach-in coolers. 0 pts.

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. General cleaning needed throughout kitchen on non food contact surfaces. Clean more frequently. REPEAT

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P No backflow preventer or internal air gap on espresso machine. VR - Establishment must install an ASSE 1022 backflow preventer on the water line to the espresso machine within 3 days. If backflow preventer is still not installed within 3 days an intent to suspend will be issued. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf No system of date marking at all in establishment. PIC must ensure risk factors that lead to foodborne illness are controlled. PIC must ensure date marking system is in place and is being followed. CDI - PIC educated on PIC duties and date marking. 0 pts. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present during inspection with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Containers, whisks, spatulas, and other utensils stored as clean were found with food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Dishes with food debris on them were moved to 3-compartment sink to be re-washed. REPEAT // 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. Juicer and small utensils had been in use since opening at 7AM. At 11:30AM, these were still in use and had not been washed, rinsed and sanitized. Utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - PIC educated on washing frequency and she took items back to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Potatoes in upright cooler measured 55F. Raw shell eggs in front cooler were holding at 41-49F. TCS foods in cold holding shall measure 41F or less. CDI - Potatoes were discarded and the shell eggs were moved from mini fridge to the bottom of the sandwich cooler. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No TCS ready-to-eat foods in establishment were labeled with prep date (boiled eggs, steak, potatoes, kale, feta cheese, etc.). TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation. PIC placed date labels on items she was sure of prep date, and she discarded the items she was unsure about. VR - Verification required within 10 days to ensure date marking system is put in place. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Some small flies observed near sandwich cooler. Ensure pests are prevented from entering establishment. Cover all foods to prevent potential contamination from flies. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Tray of bananas stored on floor. Store food at least 6 inches off the floor. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees were not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employees was preparing food with bracelets on wrists. Food employees must not wear jewelry on their hands or wrists while preparing food.

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. In-use utensils were being stored in 70F water. In-use utensils may only be stored in water if the water is at least 135F. CDI - Utensils taken to sink to be re-washed. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gasket present on reach-in cooler door. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Establishment is using drink cooler to store raw eggs. Raw eggs were above 41F. Do not use cooler for storing TCS foods. Use only for drinks and non-TCS foods. 0 pts.

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. Clean inside all refrigeration units, shelves throughout kitchen, and outsides of all equipment. Clean these areas more frequently. REPEAT

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Establishment has added espresso machine that is connected to water line. Spec sheet of espresso machine does not state it has a built in air gap or back flow preventer. VR - Establishment must install an ASSE 1022 back flow preventer on water line within 3 days.

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. Clean floors underneath equipment. Clean vent covers in kitchen. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured 0 ppm quat. Quat sanitizers shall be 150-400 ppm. Sanitizer refilled with dispenser and it still measured less than 150 ppm quat. CDI - Sanitizer poured straight from the bag and mixed with water until it was 200 ppm. Establishment needs to contact chemical company to repair dispenser. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Blender pitchers on shelf had multi-day residue on them. Cutting boards, containers, and other utensils stored as clean also had food debris on them and were stored as clean. Food-contact surfaces of equipment and utensils must be cleaned to sight and touch. CDI - All items taken to 3-compartment sink to be re-washed. 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 Boiled eggs, cooked potatoes, pickled eggs, and pickled onions measured 46-51F in upright cooler. TCS foods in cold holding must be 41F or less. All TCS foods discarded by PIC. PIC stated that door was left open for 45 minutes putting an order away around 9AM. Cooler is also packed very full of food that could be blocking air flow. Cooler dropped to 44F by end of inspection. CDI - PIC moved all the TCS foods to the freezer to rapidly cool them down. EHS will check cooler tomorrow to ensure it is functioning properly. 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 Container of boiled eggs were missing date label. Eggs must be dated when the commercial package is opened, and then date marked and used within 7 days of opening commercial container. CDI - PIC placed date on eggs. Reduced to half credit due to different circumstances from last inspection. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of multi-surface cleaner stored on shelf above food on dry storage shelf. Do not store toxic chemicals above food. CDI - PIC relocated spray bottle. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees preparing food are not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth buckets measured less than 150 ppm quat. 0 pts.

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. Utensils were being stored in 70F water that was very dirty. In-use utensils may only be stored in water if the water is at least 135F and maintained clean. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gaskets on the doors of both reach-in coolers. 0 pts.

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. Moldy buildup and standing dirty water observed in bottom of sandwich cooler. Interiors of all refrigeration units need to be cleaned. Shelves, sides and outsides of equipment, outsides of blender rinser, and interior of microwave. Establishment needs to clean more thoroughly and more frequently.

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. Clean walls behind prep areas. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site during inspection. Ensure a CFPM is on site during all prep and operating hours.

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 . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands and then turn off faucet with barehands before drying hands. Hands were recontaminated by turning faucet off without a barrier. CDI-EHS educated employee on how to properly wash hands and employee properly washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed heavy food buildup and debris in front hand sink. Ensure that only hand washing is occurring at hand sinks. No food should be dumped in hand sinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a cooked rice and quinoa blend in rice warmer at 107-110F. CDI-PIC reheated blend to 165F before placing in an alternative hot holding unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed spring mix left on prep table. When EHS asked if this was where the spring mix is normally stored, the employee stated it is left out during the rush. CDI-Spring mix was placed in reachin unit to quickly cool.

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: 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 . Observed pickled hard boiled eggs from 9/11. Datemark indicated the intent to hold these hard boiled eggs until 10/16. CDI-EHS explained that RTE TCS foods may only be held for 7 days, including the day of preparation. PIC voluntarily discarded RTE TCS food held for more than 7 days.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing in sink under running water of 76F. CDI-EHS explained approved thawing methods to employee and chicken was moved to cold holding unit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without any hair restraint. Use hair restraints to prevent contamination.

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 multiple containers of water used to store in-use utensils at 65-71F. Use alternatively utensil storage.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Spoons at self-service areas are stored with food-contact portion of utensils facing customer. Store utensils with handles facing customer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for quat sanitizer used at 3 comp sink. VR required within 10 days.

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. 2 employee drinks observed on shelf above celery in upright cooler. Do not store employee drinks where they can potentially contaminate food. Store in a separate area. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 1 hand washing sink in kitchen was missing paper towels at start of inspection. CDI - PIC refilled dispenser.

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 pickled eggs (1-23), kale (1-23), and feta (1-23) held past 7 days. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI No thermometer at establishment. VR - Establishment needs to acquire a thermometer with a thin probe tip within 10 days.

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. Spoon observed in 75F water. In-use utensils must not be stored in water unless the water is at least 135F. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of plastic containers and pans stacked while still wet and stored as clean. Utensils and food-contact equipment shall be air dried after washing. 0 pts.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Spoons and forks at self-service areas are stored with food-contact portion of utensils facing customer. Store utensils with handles facing customer. 0 pts.