CAPRIOTTIS CHARLOTTE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few TCS food items above 41F while cold holding. PIC stated that the doors were left open during the duration of the lunch service. The products were 41F and below in the bottom half of the product. The upper half was likely affected by the doors being open for an extended period of time. -CDI- Doors were closed and products cooled to 41F and below. (0 pts) 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed damaged can being stored with other can that were not damaged. -CDI- Can was removed. (1 pt)

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 gaskets soiled with grime. Increase cleaning frequency. (0 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed dry soiled cotton wiping cloth not being held in a sanitizer solution. The cloth was being held on the metal barrier of the hand sink. -CDI- PIC placed soiled wiping cloth in correctly concentrated solution. (0 pts)

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 slight build up of debris/residue in the hard to reach areas throughout the facility. Increase cleaning frequency. Due to different circumstances from the previous inspection, points not taken. (0 pts)

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 beverages being stored over multi-use and single use equipment on dry storage rack adjacent to the 3 comp sink. Relocated beverages to avoid contamination. (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade soiled with debris/residue and rust. Replace can opener blade. Due to severity, points not taken. (0 pts) 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 several meatballs under 135F while said to be hot holding. -CDI- PIC reheated the meatballs. (1.5 pts) 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 .

6-501.12 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 heavy accumulation of ice under one of the wire racks in the WIF. No other debris/residue was observed. (0 pts)

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee go from touching raw frozen chicken to then about to start working with RTE foods. -CDI- EHS intervened and coached food employee on when to wash hands. Food employee removed gloves, washed hands, then donned new gloves. (0 pts)

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 in use squeeze bottles of oil, water, and vinegar that were not labeled. Also observed multiple spice shakers that were in use without labels. All working containers must be labeled with the food items are no longer in their original packaging. REPEAT*** (2 pts)

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can of tuna being stored with other cans that were not damaged. Separate all damaged or dented cans to avoid contamination. -CDI- Can was separated. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a bag of shredded lettuce, 3 bags of cabbage, a bag of diced chicken, a box of wagyu, a box of hot Italian ham, a box of peppered ham, and a chub of pastrami in the WIC at temperatures of 47-48F. WIC ambient temperature at 48F at the time of the inspection. PIC stated she was unsure how long it had been out of temperature and that there was a period in the morning where the door was open for a period when she did inventory. 0F temperature change observed after 30-40mins with the door not opening. REPEAT. CDI - PIC voluntarily discarded all out of temperature TCS foods. Repair company contacted. Facility voluntarily closed until repair could be made. Follow up visit to confirm repair to be made. 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 containers of cooked sausage, diced chicken, and a mixed container of sliced Italian meats all not provided with date marks. PIC on site stated they were prepped the night prior and no date marks were on them due to the facility running out of date dots. CDI - PIC date marked items. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. - Observed a rack of cookies and brownies prepared in house and available for patron grab & go that were not labeled as per the NC state labeling guidelines. PIC stated they are still awaiting for the labels for the items to come in. REPEAT. CDI - Rack of cookies and brownies moved behind the counter. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. - Observed a rack of cookies and brownies prepared in house and available for patron grab & go that were not labeled as per the NC state labeling guidelines. PIC stated they are still awaiting for the labels for the items to come in. REPEAT. CDI - Rack of cookies and brownies moved behind the counter.

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 surfaces of the patron self service soda machine to be covered in an accumulation of grime.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored above pre-washed lettuce and unwashed onions stored above RTE ham in WIC. PIC corrected storage order. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food handler pick up water squirt bottle off the ground and return to grill without discarding gloves and a handwash. CDI-EHS notified PIC and gloves were discarded and hands washed before donning new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer used for peppers with minor food residue remaining that was stored as clean. CDI-PIC moved dicer to 3 compartment sink to be rewashed. 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 waygu, ham, salami, provolone, and lettuce above 41F in prep top across from oven, all other items in prep top and lowboy unit were 41F and below. CDI-PIC moved items to WIC to rapidly cool. REPEAT. EHS spoke with PIC about using more metal containers for all temperature controlled foods (meats, cheeses, cut lettuce, slaw, tomatoes) as well as filling containers halfway in the middle section of the flip top as that is were the heat from the oven is reaching. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed cookies and brownies packaged at facility available for customer self service on the front counter without labels. PIC stated that the labels will be arriving this week. PIC moved packaged goods to behind front counter. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed cookies and brownies packaged at facility available for customer self service on the front counter without labels. PIC stated that the labels will be arriving this week. CDI-PIC moved packaged goods to behind front counter.

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 above cup container fill line on front counter, exposing lip surface to customers. PIC stated facility has ordered new cup holder. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored above pastrami and prepped washed produce in WIC. 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 salami, turkey, and ham in prep top above 41F, PIC stated that those items had been in prep top over night (see temp chart). All other items in the that prep top and all other units were 41F or below. CDI-PIC voluntarily discarded items. 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 .

3-501.18 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 2 sliced provolone and 3 sliced Swiss cheese packs with a prep date of 7/30 that had not been discarded after the 7 day window. CDI-PIC voluntarily discarded cheeses. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar in dry storage and oil on makeline without labels.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 2 dented cans stored with undented cans. CDI-PIC set aside cans to be discarded.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single-use cups stacked above plastic container by front register without protective sleeve or barrier.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with broken top-side lids and small holes due to rust along the connection of the dumpster and the section the dumpster gets lifted by the garbage truck.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee remove gloves after handling raw meat and prepare to don new gloves to begin cooking. EHS reminded employee to wash hands. CDI - employee washed hands before continuing.

6-301.11 Provide soap for handwashing at each handsink. -Pf. No hand soap at front counter hand sink. CDI - PIC replaced soap.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed partially cooked steak stored over bagged soup. CDI - PIC removed steak to be fully cooked. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed undercooked steak from today in WIC and undercooked chicken from yesterday in low reach in cooler. CDI - PIC placed steak on grill to fully cook. PIC voluntarily discarded chicken.

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 tuna salad prepped today in low reach in cooler at 44 F. REPEAT. CDI - PIC placed tuna salad in shallow metal pan in WIF to 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over deli meats 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

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 mashed potatoes and tomato bisque removed from steam well last night at 43 F in WIC. 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 .

3-501.15 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 mashed potatoes and tomato bisque from last night above 41 F in covered and stacked containers in WIC. CDI - PIC voluntarily discarded food and will adjust cooling methods to ensure food is cooled within required time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 unlabeled squeeze bottles of oil and water on prep line. CDI - PIC added labels.

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 Observed employee wash hands for less than 20 seconds and then recontaminate hands by turning faucets off with clean hands . CDI by instruction and hands were rewashed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed diced with visible food debris stored as clean. CDI PIC took to rewash. 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 .

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed facility cooking both chicken and ground beef using a non-continuous cooking process. Facility does not have written approval for noncontinuous cooking. CDI provided information for non-continuous cooking approval.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs reheating in a steam well at 125F after 1.5 hours. CDI - PIC removed meatballs to oven to finish reheating to 165F (about 15 min) - 1.5 -

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed tea urns out for customer self-service without lids or coverings. CDI - PIC retrieved lids from dish area to place on urns.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans stacked while still wet. CDI - PIC pyramid stacked pans to allow for air drying.

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 drinks stored in handsink and on prep tables. Keep clear and in designated areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. One knife had debris on blade. CDI- Brought to 3 comp. Sink. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meatballs recorded below 135F in hot box, CDI- re heated to 166F 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 .

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 . Stuffing was on prep table tightly wrapped recorded at 90F. PIC stated product was just removed from oven. CDI- Unwrapped and brought to WIC for proper cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer on site. Obtain. VR.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a hair restraint.