TEAL TURNIP/TAYSTE CATERING

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink across from the 3 compartment sink to be obstructed from use by a large plastic bag that was used to store reusable towels to be in its basin. CDI - Plastic bag removed/discarded and handwash sink unobstructed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed 2 packages of raw bacon to be stored on a sheet pan on a speed rack in the WIC directly above an opened/uncovered pot containing housemade ice cream mix. CDI - PIC rearranged storage order to put the raw bacon packages on the lower pans of the speed rack. 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 an insert containers of cooked spaghetti to be date marked for 7/29. Upon questioning it was discovered that the pasta is frozen on 7/29 and pulled from the freezer as needed with this batch being pulled on 8/4 as they are closed on Sun/Mon. - Observed an insert containers of containing packages of ham, turkey, pork tenderloin, and provolone cheese that were all pulled from the freezer on the same date but did not have date marks indicating when. CDI - PIC placed pulled from freezer dates on all 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 .

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 the lower shelf of the prep table adjacent the WIC to have heavy accumulations of rust. REPEAT.

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 2 employees wash her hands and turn the faucet off with her clean hands without a barrier. CDI PIC educated employee and she re-washed her hands. 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Sink and Surface sanitizer too strong , 2258ppm Lactic Acid. VR needed 10-18-25 For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter and blue cheese in the prep top at 47F. PIC stated that it was put in the unit at 11 am. CDI PIC put items in the WIC and cooled down to 41F. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles with clear liquid not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of food stored directly on the floor of the WIC. CDI PIC put the corn on a shelf.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed colored cutting boards with deep grooves that can no longer be effectively cleaned and sanitized. Also observed one white cutting board burned badly on one of the edges 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 the bottom shelf of the prep table with a large amount of rust.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed squeegee being stored in hand sink at dish area. CD: Item was removed.

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 the following items with thaw dates of succotash 6/18, rainbow beans 6/18, cooked pork 6/4 and sliced deli ham 6/4. Items have exceeded the 7 day date marking requirement. CDI: Items were 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 .

3-501.13 (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 tuna thawed out in prep unit with ROP still intact. Ensure packages are cut when thawing under refrigeration.

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 minor food debris in bottom of reach in freezer. Clean as needed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed signs being stored in front of hand sink by back door. CDI: Signs were relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed house made sundried tomato butter and honey butter above 41F. Items were in plastic containers inside metal pans on ice bath. CDI: PIC put plastic containers directly in ice bath. Items cooled to 41F and below by end of inspection. 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 cooked eggplant with a thaw date of 1/24. CDI: Item was voluntarily discarded. All other date marking was 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 .

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 interior of microwave with dried food debris on surfaces. - 0.5 - REPEAT

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed one bunch of romaine being stored directly on shelving inside prep unit. CDI: PIC voluntarily discarded item.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine, sanitizer container was empty. CDI: container was changed, machine primed, new concentration is 50ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cooked red peppers, sliced turkey, and barbacoa all thawed from frozen without thaw dates. CDI: PIC placed thaw dates on 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 . 3-501.18 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 cooked zucchini, potatoes and green tomato slaw all with prep dates of 6/13. CDI: PIC voluntarily discarded 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 .

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 minor food debris in bottom of reach in freezers. Clean as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two (2) ziploc bags in basin of kitchen area handsink. Bags did not contain food or food debris. CDI - EHS removed bags from handsink and handed to PIC.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) bags of unwashed produce (zucchini and squash)above ready to eat food in WIC (pickles and Housemade fruit punch). EHS provided storage order chart to PIC. 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 three (3) TCS food items (small portion of beets in dessert prep top, sliced provolone and unsalted butter stick in grill prep top) above fill lines and above 41F. All items below fill line were properly holding at 41F and below. CDI - PIC voluntarily disposed of the remainder of beets. Butter and provolone were cooled by being placed into the blast chiller and prep unit underside, respectively, to cool correctively. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) unlabeled squirt bottles of oil at grill line prep. CDI - PIC relabeled oil and water bottles as needed. EHS and PIC discussed proper labeling options, including station labels and labeled container bins.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed approximately three (3) food employees wearing watches, rings, and jewelry during food prep and plating for catered events.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed soil of non food contact surfaces, namely at fryer area and grill drawer cooler exterior. Clean surfaces as needed to prevent soil accumulation.

6-301.14 Post a handwash sign at each handsink. Observed one (1) handsink at kitchen entrance without proper signage. CDI - EHS provided handsink stickers in English and Spanish to PIC to affix to handsink station.

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 repackaged raw comminuted beef meatballs stored above ROP trout in walk in freezer. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed three (3) pans of cut non TCS vegetables (onions, squash, zucchini) in WIC without effective wrappings or coverings. CDI - PIC reorganized storage order in WIC and walk in freezer. EHS separated pans of zucchini and squash. EHS provided storage order charts for WIC and reach in units. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) pan of cut zucchini stored within one (1) pan of cut squash in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 three (3) containers of pickled cut cantaloupe dated for 8/16 and one (1) bag of sliced deli ham date for 08/17 in RIC 1 and prep top 2, respectively. PIC stated that these items had been pulled from freezer on 08/22 and had not been effectively date marked. EHS observed effective date marking and thaw dating throughout the remainder of the prep area. CDI - PIC remarked the thawed TCS food items. 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 (1) container of cooked potatoes marked for 08/18 in prep unit 2. CDI - PIC voluntarily disposed of expired cooked potatoes. 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 . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed house made soap bars (rendered from cooked animal tallow and lye) stored on a tray above uncut tomatoes on speed rack in prep area. CDI - PIC reorganized storage order of soap and tomatoes. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P EHS observed one (1) container of outdoor, non commercial pesticide within kitchen at rear door. PIC stated that pesticide was used outside of kitchen area. No pests were observed within the kitchen at time of inspection, and facility has a contracted pest controller. CDI - EHS removed pesticide from kitchen storage at end of inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bag of sealed bread in container on floor of walk in freezer.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacles in gender neutral restrooms.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed one hand sink with empty towel dispenser. CDI restocked 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one of four hand sinks blocked. CDI unblocked

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kale and cooked beef cold held at 43-44f. CDI unit closed , ambient temp 34 when closed 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 .

3-603.11 (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 this not to be on consumer advisory. Vr.

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 squirt bottles of food solutions

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled dry wiping cloth on cutting board. CDI removed