GOURMAND

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site at beginning of inspection. CDI - CFPM arrived during inspection. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed various containers of visibly moldy berries throughout kitchen during inspection. CDI - Berries voluntarily discarded. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon being stored above and in conjunction with RTE foods in WIC during inspection. CDI - Storage order corrected. 1.5 pts. 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 chicken removed from cooking process while maintaining a temperature of 154F during inspection. CDI - Chicken placed back in oven until an internal temperature of 170F was achieved. 0 pts.

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 multitude of foods throughout kitchen being held past the 7 day allotment during inspection. All items voluntarily discarded. Observed cured ham in display case void of date label. PIC stated hams are kept for multiple months at a time. PIC unable to provide original packaging for REHS to confirm if it is TCS or not. Further information needed to determine if ham is required to be date marked and held for 7 days. 72 hour VR required. 1.5 pts. 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 .

3-603.11 (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 avocado toast dish served with an over easy egg void of asterisk leading customers to reminder statement. CDI - PIC corrected during inspection. 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 two unlabeled working containers in kitchen during inspection. Ensure all working containers are properly labeled to identify their contents. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple fruit flies in kitchen during inspection. More frequent or thorough pest control necessary. 0 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 multiple dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC voluntarily discarded. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed multiple avocados still baring produce sticker while stored in prep unit for use. Ensure all produce is properly washed prior to use. 0 pts.

4-501.11 Maintain equipment in good repair. Observed various damaged prep units throughout kitchen during inspection. Observed sanitizer dispenser at three compartment sink unable to provide adequately concentrated solution. Three comp was not in use during inspection. Facility to utilize dish machine or manually dose sanitizer. Repair and/or replacement necessary. 0.5 pts.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed wash solutions in three compartment sink and dish machine soiled with food debris. Ensure w/r/s solutions are maintained clean at all times. 0.5 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. Observed food debris in produce storage unit during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. Repeat. 0.5 pts.

6-303.11 Provide required lighting intensity. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed light in WIF broken and unable to provide adequate light intensity. Repair necessary. Observed employee belonging being stored above and in conjunction with customer foods during inspection. Ensure employee belongings are stored in a manner that does not promote the contamination of customer foods and beverages. 0 pts.

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 food employee wash hands and turn off faucet with bare hands. CDI: Employee rewashed hands and used a paper towel to turn off faucet. 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 .

3-302.11 (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 whole muscle intact beef being stored in container with ground beef. CDI: Whole muscle intact beef was removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 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 Caesar salad, chicken salad, pasta salad and goat cheese salad without ingredients on labels. Observed tortilla chips and pita chips packaged in house without any labeling. REPEAT 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 Caesar salad, chicken salad, pasta salad, goat cheese salad, beef stroganoff and chicken Parmesan without allergens listed on labels. Observed tortilla chips and pita chips without allergens listed. VERIFICATION REQUIRED.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without chlorine test strips for dish machine at bar. VERIFICATION REQUIRED.

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 build up of grease and debris on sides of fryer. Observed minor food debris build up on gaskets of prep units. Clean as needed.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers and 2 pairs of tongs soiled with food debris while being stored as clean. CDI: Items were placed to be rewashed. Points remain the same due to improvement from last inspection. 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 noodles and pasta salad with a date of 12.10, items were made on 12/9. CDI: Dates were changed. All other dates were correct. 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 corned beef cooling at a rate of 0.06F/min inside prep unit. CDI: Item was moved to walk in cooler. 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 .

3-602.11 (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. 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 grab n go items with labels missing the ingredients and sub-ingredients, address, net weight and allergens. VERIFICATION REQUIRED.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cut lettuce being stored in a container lined with a cloth.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm quat

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 salmon filets being offered undercooked according to PIC, facility was unable to provide parasite destruction letter. VERIFICATION REQUIRED

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon being stored over cooked soups and chilis inside walk in freezer. Items were removed from hermetically sealed packaging. CDI: Storage order was rearranged. 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 small dish machine for all glassware at 0ppm chlorine after running multiple cycles. Until machine is repaired facility will use the main dish machine in kitchen. VERIFICATION 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 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 multiple metal and plastic pans soiled with food debris while being stored as clean. CDI: Items were placed 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 bags of slaw mix in prep unit above 41F. Ambient air of unit was 38F. Prep unit was over packed with food items. Observed coffee bar lowboy holding milk items above 41F. Ambient air of unit was 43F. All items were moved to walk in cooler. VERIFICATION REQUIRED. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed salmon, steak and burger patty under protein at salad section of menu with no asterisk. According to PIC, items can be order undercooked. CDI: Employee added asterisks to menu during inspection.

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon filets thawed out in walk in cooler with ROP still intact.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout facility.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying dishes.

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 dust build up on ceiling vents in kitchen area. Clean as needed.

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 an employee drink stored on top of boxes of food.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee touch the walk-in cooler door and return to the cook line without washing hands. Employee then touched clean trays and utensils. Observed an employee turn the faucet off with bare hands after washing hands. CDI - Employees were educated and they rewashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at two separate hand sinks. CDI - Manager provided paper towels during inspection.

REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready-to-eat cheese in the walk-in cooler. Significant improvement made from previous inspection. Points will be deducted on future inspections if repeated. CDI - Manager moved items to the correct order.

REPEAT 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 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 missing date marks for food items in the prep cooler. Observed incorrect date marks on several items at the salad bar. CDI - Items were corrected for the dates they were prepared.

REPEAT 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed missing disclosure for the new menu. CDI - Manager corrected menu during inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a can of butane stored on a shelf above food. Observed a bottle of Tylenol stored on the main prep table. CDI - Items were removed and placed in a safe location.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed tuna inside of intact ROP packaging. CDI - Manager stated that it was not for use i the restaurant and voluntarily discarded.

REPEAT 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. 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 missing ingredients for sandwich bread products and Italian dressing. Observed missing “milk” allergen for cheese inside of sandwiches. CDI - Manager corrected labels in the printer machine during inspection. 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 bins of flour and sugar without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of cans on the floor below dry storage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a 0ppm sanitizer bucket. Observed a soiled wiping cloth stored on a prep table.

6-303.11 Provide required lighting intensity. Walk-in freezer shall have 10ft candles of lighting. Observed missing or broken light in the walk-in freezer.

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing sign at the coffee bar station hand sink.

REPEAT 3-201.11 (F) Safe handling instructions must appear on the label of all raw meat, eggs and poultry as specified in Law. Observed no Safe Handling Instructions for raw meats packaged to order in the establishment.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored above ready-to-eat foods in the walk-in cooler.

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 one container of slaw with a date mark from 1/11/25. CDI - Item was voluntarily discarded.

10-DAY VERIFICATION REQUIRED 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 missing consumer advisory for Salmon, Filet, and Burger on the menu.

10-DAY VERIFICATION REQUIRED REPEAT 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. 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 packaged salads with no labeling. Observed missing quantity on several packaged foods. Observed “gluten” listed as an allergen on several items instead of “wheat.” Observed no allergen labels on salads. Observed no “fish” allergen for clam chowder. 10-day verification required for allergens.

10-DAY VERIFICATION REQUIRED REPEAT 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 a broken Max/Min thermometer for the dish machine.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed no Safe Handling Instructions for raw steaks packaged for self-service in the establishment.

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 food products in the display case with no date marks. CDI - Products were labeled for when they were prepared.

3-502.11 Obtain a variance for specialized processes. - Pf Observed reduced oxygen packaged steaks for self service. Manager stated that they were packaged last Friday (10/18/24.) CDI - Items were voluntarily discarded.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed no variance for reduced-oxygen packaged steaks that are kept over 48 hours. CDI - Items were voluntarily discarded.

REPEAT 10-DAY VERIFICATION REQUIRED 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. 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 several items packaged for self-service with missing allergens, ingredients, place of business and quantities. EHS provided labeling guidance during visit.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor of the walk-in freezer. Improvements made from previous inspection.

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 containers of plastic utensils turned in different directions. Contamination could occur while touching the utensils.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” vacuum seal machine.

10-DAY VERIFICATION REQUIRED 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 a broken Max/Min thermometer for the dish machine.

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 turkey sausage stored above raw ground pork. Observed raw turkey sausage and ground pork stored above whole-muscle meats. CDI - Items were moved to the correct order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on and behind the blades of the deli slicer. Slicer has not been used today. CDI - Item was removed to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a large container of house-made roasted garlic oil. CDI - Item was voluntarily discarded.

REPEAT 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 18-day old cooked carrots and garlic oil. Observed 14-day old cooked peppers and crab salad. Observed 13-day old cooked noodles. Observed 12-day old roasted garlic. Observed 11-day old wings. Observed 10-day old cooked salsa verde and meatballs. Observed 9-day old sliced ham chub. Observed 8-day old cooked lasagna noodles and chopped lettuce. CDI - All items were voluntarily 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 Observed missing dates on several consumer self-service items. CDI - Manager labeled during inspection.

3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Observed unweighted Prague Powder #1 (curing salt that includes Sodium Nitrite) added to raw salmon. Amount used on top of salmon appears to be well above the approved levels. CDI - Salmon was voluntarily discarded and establishment will discontinue its use of curing salts.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed an unlabeled spray bottle of green chemical stored above food products. CDI - Item was removed and labeled.

10-DAY VERIFICATION REQUIRED FOR ALLERGENS 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. 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 missing quantities or weight labels on all packaged self-service containers. Observed missing ingredients on frozen pot pies. Observed missing Allergens on sandwiches, casseroles, chorizo Queso, noodles products, pot pies. EHS provided a labeling chart and information on FDA allergens.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor of the walk-in freezer.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several damp wiping cloths stored on prep counters.

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 cooked turkey in customer grab and go refrigerator without a date. PIC stated that turkey had been prepared the day before the inspection. CDI - PIC was allowed to label the containers with the correct date. In future, undated items will be required to be discarded. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed breakfast menu with poached and cook to order eggs without asterisk. Advisory at the bottom of the page or description of the item does not contain the statement reminder : This item may be served raw or undercooked. A VR will be conducted within 10 days to verify additions to menu. - 0.5 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle above three compartment sink with clear liquid inside. PIC was unable to identify substance but thought it was water. CDI - PIC emptied container in three compartment sink and placed there for cleaning. - 1 -

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 scoops for flour and sugar containers with handles in contact with product. CDI - scoops were repositioned with handles above food. - 0.5 -

6-301.14 Post a handwash sign at each handsink. No handwashing sign present by any of the hand washing sinks. Multiple hand washing sign given during the inspection.

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 salmon with date marking from 5/10 present inside of walk in cooler. Ensure that foods are discarded after 7 days use with day one being the day food prepared or removed from packaging. Educated during the inspection. 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 .