YORK CROSSING RESTAURANT

2-101.11 (A) PIC shall be present during all hours of operation. -PF- *Observed - No PIC onsite during time of inspection. *CDI - PIC arrived onsite at end of inspection

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. *CDI - Employee that is a CFPM arrived onsite at the end of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Cooked Potato’s stored ambient on counter. Head cook stated that potato’s are held next to grill and once ordered a portion is removed and placed on grill to be crisped before served. EHS educated cook on importance of proper temperature control. *CDI - Cook placed container of potato’s onto flat top to be held hot. *Observed - Grilled Onions below 135F in HH cabinet. *CDI - Cook placed onions onto stove to be reheated to 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 .

3-501.18 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 - Mac N Cheese, Cooked Chicken Wings, Cut Watermelon and Grilled Chicken Fillets without date marking. Cook states that the listed items were prepared yesterday and Monday. *CDI - Employee 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 .

3-501.13 (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 - Raw Shrimp thawing in metal container thawing at ambient on prep table. *CDI - Employee moved item to WIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Cardboard box of onions stored directly on the floor in back dry storage area.

4-501.11 Maintain equipment in good repair. *Observed - Gasket to WIF Door tearing in need of replacement.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no signed employee health policies onsite during inspection. -CDI- EHS provided employee health policy for employees to sign. (1 pt) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slightly soiled utensils stored as clean. -CDI- PIC removed the slightly soiled utensils. 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 .

3-501.18 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 cooked chicken wings, hot dogs, and house made potato salad without date marks. -CDI- PIC placed the correct date marks on the necessary items. (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 .

4-501.11 Maintain equipment in good repair. Observed slightly torn gaskets on the WIF door. Repair or replace damaged gaskets. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used on non-food contact surfaces to store things like equipment and seasonings. Replace the cardboard with something that is non-absorbent, smooth, and easily cleanable.

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 accumulation of dust build up on the walls and ceiling of the WIC. Increase cleaning frequency. REPEAT*** (0.5 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed RTE bologna stacked directly on top of raw ham in lowboy unit and metal container of raw trout stored directly on top of sealed container of chopped ham. . CDI-PIC voluntarily discarded bologna. 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 diced tomatoes, sliced American cheese, and ranch cups above 41F in prep top and several TCS items above 41F in WIC (see temp chart). Ambient temperature of WIC was 40F. CDI-PIC moved items to WIF to rapidly cool. PIC contacted maintenance to look at WIC. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects gathered near 3 compartment sink drain. EHS spoke with PIC about having pest control treat 3 compartment sink drain.

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 moderate amount of dark build up inside drain of 3 compartment sink and minor build up on vents above three compartment sink. PIC stated areas get cleaned once a month.

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 a cookline employee wash their hands for approx. 5 seconds when washing between tasks. CDI - EHS informed PIC that the employees must ensure they wash for 10-15 seconds even if all other steps of the handwashing procedure are correct. PIC corrected actions of the cookline employee who rewashed their hands properly. 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 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a cookline employee wash their hands properly but then proceeded to crank the paper towel dispenser with his washed hands and no barrier to prevent recontamination. CDI - EHS informed PIC that since they do not have an automatic paper towel dispenser here the employees must ensure they have paper towels readily available to use prior to washing their hands so that there is no need to touch the paper towel dispenser with their bare hands. PIC corrected the actions of the cookline employee who rewashed their hands properly. Other employees were observed doing this process correctly throughout the inspection.

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 an insert container of baked mac & cheese in the WIC at a temperature of 43F after cooling overnight. - Observed a plastic container of mashed potatoes in the WIC at 44-45F after cooling overnight. CDI - PIC voluntarily discarded both items as they have missed the cooling windows. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of home fries, a styrofoam clamshell of turkey sausage, and a styrofoam clamshell of pork sausage all underneath the heat lamp adjacent the flattop grill at temperatures of 117-134F, 115-127F, and 109-121F, respectively. CDI - All items were rapidly reheated on the flattop grill to 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 containers of tuna salad and macaroni salad in the lowboy refrigerator across from the heat lamp that were prepared the day prior and not date marked. REPEAT. 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 . 3-501.18 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 and insert container of sliced bologna in the cookline lowboy refrigerator across from the hotbox that was not provided with a date mark. Bulk supply of sliced bologna was observed in the WIC with the prep date of 5/5 on it. EHS informed the PIC that if they are to fill up smaller working container of prepared items from a bulk supply in the WIC that they must date mark the working containers with the dates on the bulk supply. CDI - PIC date marked insert container with matching date to bulk supply. 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed the digital breakfast menu board to not be provided with a consumer advisory for the eggs that can be order any way. The correct statement was observed the printed lunch and dinner menu that is taped to the front counter but no eggs are offered on the lunch or dinner menu and no other items are offered undercooked. EHS informed the PIC that the statement that is on the printed menu must be posted on the breakfast menu. It can be added digitally to the menu board or an handwritten notice may be posted directly below the digital menu board. 10 day VR to observe compliance.

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 baked mac & cheese and a plastic container of mashed potatoes that were at temperatures of 43F and 44-45F, respectively. The mashed potatoes were observed stored deeply in the plastic container and the baked mac & cheese was observed with tight fitting plastic wrap over the top of the container, both of which do not allow for adequate air flow around the product or promote rapid cooling. - Observed a plastic container of rice cooling in the WIC at a rate of .23 degrees/min. Rice was observed deeply stored in the container which does not allow for proper air flow around the product or promote rapid cooling. CDI - PIC voluntarily discarded both items and stated that his employees have been trained to not wrap the items in the plastic wrap when it is cooling. PIC will have discussions with staff about this issue. PIC moved plastic container of rice to WIF to rapidly cool down and was observed cooling at a rate of .63 degrees/min. 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(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in use wiping cloths that were soiled/damp not stored in sanitizer solutions between uses. REPEAT.

4-502.11(A) Maintain utensils in good repair. - Observed a handheld wire strainer that had holes in it and visible metal fraying throughout the utensil. CDI - PIC voluntarily discarded the utensil.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw burger stored above pancake batter (made with powder and water) in low reach-in cooler. Raw animal products must be stored below ready-to-eat foods. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed portioned containers of house-made buttermilk ranch stored in expo window, above 41F. -CDI- PIC placed ranch into prep unit for cooling. 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 tuna salad in low reach-in cooler without date mark. PIC stated tuna was made yesterday. Observed house-made ranch and blue cheese in WIC without date mark. PIC stated both items were made yesterday. -CDI- PIC properly added date marks to all 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. 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 Oreo cake and jello that is packaged by facility without a label or allergen information. CDI-PIC removed items from customer self service. -REPEAT-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed multiple containers of food directly on the WIF floor. -REPEAT- 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. -Observed boiled eggs stored in untrained ice in prep top. -CDI- PIC removed ice.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed visibly soiled wiping clothes stored on prep tops, not in a sanitizer solution.

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 scoop handle for batter mix fully submerged in the food. -CDI- PIC removed handle from food.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket and belongings stored above customer food in dry storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken on in metal on container on grill below 135F (see temp chart). CDI-PIC reheated chicken to 186F. EHS spoke with PIC about getting slightly more liquid in metal container to ensure chicken stays above 135F, all other HH foods 135F and above. 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 cooked macaroni covered in plastic wrap in WIC and sliced tomatoes and boiled eggs slowly cooling in flip top unit (see temp chart). CDI-PIC moved sliced tomatoes and boiled eggs to WIC and uncovered macaroni to speed up cooling rate. 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 .

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 Oreo cake and carrot cake that is packaged by facility without a label or allergen information. CDI-PIC removed items from customer self service.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chili cooling on WIF floor.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed cans of bleach in open cardboard box stored in dry storage area next to and above sealed oatmeal and seasonings. CDI-PIC relocated bleach.

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 raw fish in large, plastic container in the WIC, shredded lettuce, and chopped tomatoes prepped today and above 41F in prep unit. Per PIC, lettuce and tomatoes were prepped and placed immediately into prep unit and raw fish was thawing under running water, which temped at 75F. CDI-PIC moved shredded lettuce and chopped tomatoes into WIC to rapidly cool and separated raw fish into more shallow containers. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes remain on prep unit cutting board after being used.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soap dispensers in kitchen and men’s restroom that were not currently operating. Facility had placed soap bottles at both sinks prior to inspection.

6-301.14 Post a handwash sign at each handsink. Observed handwash sign by front counter without a handwash sign. EHS provided signage.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw ham and raw beef stored above RTE sausage and raw shelled eggs stored above sliced cheese in lowboy of prep unit across from grill. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly tape in needed of changing. 6-202.13 Properly locate mechanical insect control devices. Observed fly tape positioned above 3 comp sink. PIC removed fly trap and will play future ones near the back door.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers stacked on top of each other while drying on the counter of 3 comp sink.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used as matting near fryers. PIC discarded cardboard and EHS spoke with PIC about using matting that is easily cleanable and nonabsorbent near fryers.

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 chicken breast not date marked. CDI PIC added date to chicken. 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 .

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. REPEAT. Observed cups and other items stored on the floor behind partitions heading to the restrooms.

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 several drinks and cellphone located in prep areas, above bags, to go trays etc.

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 single serve storage in hallway where customers can access. Partition items to prevent customer access. - 0.5 - REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs and raw hamburger above salad dressings in reach in cooler. CDI - EHS did not observe any contamination. PIC rearranged storage order. - 1.5 -

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in flip top prep unit across from grill on cook’s line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths around kitchen and front line stored on counter top. CDI - PIC placed cloths in chlorine sanitizer at 100ppm concentration.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on grate of soda machine. CDI - PIC placed scoop in ice with handle above product.

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 single serve storage in hallway where customers can access. Partition items to prevent customer access.

‘4-501.11 Maintain equipment in good repair. Observed damage to bottom of freezer door and broken self closing latch on freezer. Repair. Observed split door gaskets on 2 door freezer. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted legs/shelves on prep tables, 3 compartment sink, and tables along cooks line, exposed wood in facility ( shelving and wall attachments). Seal or paint to provide for smooth, corrosion resistant surfaces.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing/cracked floor tiles at back door, under 3 compartment sink, by fryers, and in men’s and women’s restroom. Repair/replace.

6-303.11 Provide required lighting intensity. Observed lighting intensity in walk -in cooler to be 5 foot/candles. Increase lighting to 10 foot/candles minimum.