TREMONT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple pans and cambros in cold holding units throughout the facility left uncovered and not in the cooling process. Ensure all food items no longer in the cooling process are covered to prevent contamination.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pan of shredduce and carton of opened heavy whipping cream stored inside lowboy cooler 1 that bore no dates. Observed a pan of shredduce stored in lowboy cooler 2 that bore no date. Observed opened jug of whole milk stored inside the WIC that bore no date. PIC stated that the shredduce was prepared this morning, and heavy cream and milk were opened Tuesday. CDI: PIC created date labels for all above mentioned TCS food 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple unlabeled shaker bottles of seasonings at the make line. Ensure all working containers of food items are labeled for easy identification.

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 a couple stacks of single-serve sauce cups out of its protective packaging, right-side up along the make line. Keep all single-serve articles stored inverted when out of its original protective packaging.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one of the FOH employees wash her hands at the handsink then turn faucets off without using a protective barrier. CDI: PIC educated employee and employee re-washed her hands to prevent contamination. *Note: EHS not deducting points today since observed incorrect hand-washing was from FOH employee who does not do any food prep, and BOH employees were observed washing hands properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a case of raw shell eggs stored above cases of beer, stored inside the WIC. CDI: PIC moved the case of raw shell eggs to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 sheet tray full of philly eggrolls that were date-marked with a prep date of 12/07, stored inside the lowboy cooler of make table 1. PIC confirmed this was the date of prep. CDI: PIC voluntarily discarded the TCS food item since it had surpassed the 7-day window. Observed a pan of cooked macaroni noodles and a pan of cooked penne noodles that bore no date, stored inside the lowboy cooler at the front make line. PIC stated these were cooked from the same batch as the cambros for both noodles stored inside the WIC. CDI: PIC had food employee create date labels for both pans, as EHS reminded all containers storing TCS food items in different units are all required to be date-marked. 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 .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few sheet trays of TCS food items on speed rack stored inside the WIC without coverings. CDI: PIC had food employee cover all sheet trays to prevent contamination.

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 asterisk was missing on facility's online menu for "Tremont Sliders" that can be ordered to customer's liking (physical menus at the facility were asterisked for this menu item). VERIFICATION REQUIRED within 10 days to ensure facility has made corrections on online menu.

3-302.15 Wash fruits and vegetables prior to use. Observed a metal pan of avocados (one cut) with stickers still intact on the skins, stored inside one of the lowboy coolers at the make line. Ensure all stickers are removed prior to washing before use.

4-501.11 Maintain equipment in good repair. Observed door handles to the cooler drawers underneath the flattop grill in disrepair. Repair/replace door handles of cooler drawers.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in shared cardboard waste receptacle. EHS advised PIC to contact Waste Management to replace drain plug.

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 debris and build up in RIF and freezer chest. Clean with more frequency.

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 peeling paint throughout prep area. Repaint or reseal. Observed new paint applied, receipts in pictures and from company of repair. Paint has begun to peel again. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed few containers stacked clean with residue on outside, touching inside, food contact surface of next container. CDI Items placed back in dish area for re wash. 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 RIC off with ambient and TCS items holding above 41F for unknown amount of time. CDI Items holding above 41F were voluntarily discarded. RIC was able to be reset and turned on again. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers stacked clean “wet nesting”, allow utensils, equipment, containers to completely air dry before stacking. Repeat

4-501.11 Maintain equipment in good repair. Observed several chipped dishes stacked in use. Items discarded.

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 peeling paint throughout prep area. Repaint or reseal. Observed new paint applied, receipts in pictures and from company of repair. Paint has begun to peel again. No points escalation. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone and cord stored on top of table top cooler. Designate area away from food, equipment,and food prep.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, then turn faucet off with bare hands, then dry hands with paper towel. CDI Employee re washed hands and turned off faucet using a barrier (paper towel).

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food debris and residue on thermometer probe. CDI Probe cleaned and sanitized.

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 boiled eggs date marked today, when eggs were prepared on 9/28. CDI Label changed and employee educated that the date must be the date of preparation, not date container was filled. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of milk in WIC without date mark. CDI PIC stated it was opened on Saturday, date mark applied. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers stacked clean “wet nesting”, allow utensils, equipment, containers to completely air dry before stacking.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sealant on handsink torn and pulling from wall. Reseal sink to wall.

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 residue and buildup on fronts of and inside RIC and RIF. Clean with more frequency

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. Keep doors closed at all times. Repeat

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 peeling paint throughout prep area. Repaint or reseal.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed dried splash and residue on top surface inside microwave. Increase frequency of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad cooler holding TCS items and ambient above 41F. CDI, TCS items moved to WIC to rapidly cool, within the 4 hour window. PIC unsure if it is due to operation of equipment or use. Will monitor 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer at 0 ppm. CDI PIC changed and tested at 150 ppm. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. Keep doors closed at all times.

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 employee food, in bowl with fork on prep table where meats were being portioned. CDI-Employee moved personal food to designated area.

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 improperly wash hands. Employee rinsed hands with water, turned off faucet with barehands, then shook hands drive. CDI-EHS explained properly hand washing technique, and employee properly washed hands, with soap and using a barrier to turn off faucet. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves, and begin to don new gloves for food prep without washing hands. CDI-EHS educated staff and employee properly washed hands before donning gloves for food prep. Points not escalated due to improvement from previous inspection.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed faucet and women’s restroom unable to continuously flow for at least 15 seconds. Repair or replace. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in kitchen blocked by large trash can. CDI-Employee moved trash can so hand sink was accessible. 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink in kitchen without paper towels and soap. CDI-Paper towels and soap were provided by employee.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish product thawing at room temperature by a prep sink. CDI-PIC moved food to thaw under refrigeration as directed by the packaging.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored directly on the floor behind cook line. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket at less than 50 ppm. CDI-PIC remade sanitizer bucket to correct ppm.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee touch raw beef then grab oil squeeze bottle, seasoning shaker, and bread. CDI-PIC voluntarily discarded oil and seasonings, and moved containers to dish area to be W/R/S. Employee properly washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and don new gloves for food preparation without a hand wash. CDI-Employee was educated and hands were properly washed. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands and then recontaminate hands by turning off faucet without a barrier.CDI-EHS explained proper hand wash procedure and employee properly washed hands.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed faucet and women’s restroom unable to continuously flow for at least 15 seconds. Repair or replace. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in kitchen blocked by large trash can. CDI-Employee moved trash can so hand sink was accessible.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cut jalapeño stored directly on wire shelf in reachin unit. Shelf was not properly cleaned or sanitized. CDI-Employee removed jalapeño.

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 sour cream stored out at room temperature. Employee stated it stays out throughout the day. Sour cream was 59F. CDI-PIC moved sour cream to cold holding unit to quickly cool.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in dumpster. PIC stated they had put in a request to have this replaced by waste management.

6-303.11 Provide required lighting intensity. Observed light intensity of 2.92 foot candles at surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT. 2017 Food Code requires a minimum of 50 foot candles in these areas. Increase light intensity.

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 no date mark on hard boiled eggs made in facility. CDI: Eggs date marked with day eggs were cooked (Sunday). 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 . 3-501.18 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 pasta and queso in walk in cooler from 4/11. CDI: Products voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shelf with soda syrups less than 6” off of the floor.

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 2oz portion cups being used in wing seasoning and parmesan cheese. CDI: Cups removed. Use a utensil with a handle.

4-501.11 Maintain equipment in good repair. Observed gaskets on refrigerators and reach in freezer are damaged. PIC has ordered the gaskets and is expecting them to arrive any day. This is part of the transitional permit. Observed walk in compressor with a leak. PIC has a pan under to catch the water. PIC stated this is to be repaired when refrigeration tech installs the gaskets.

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 air filters on ice machines with dust accumulation. Ensure more frequent cleaning.