OLIVE GARDEN ITALIAN RESTAURANT #6457

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed a food employee come from the dining area to the expo line and begin handling food without washing hands. CDI- EHS intervened and employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a food employee turn the paper towel dispenser without a barrier after washing hands. Employee was preparing to take food out to tables. CDI- EHS intervened and employee rewashed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee pick something up from floor and place in trash with bare hands, then put gloves on to continue food prep. CDI PIC instructed employee to wash hands and don new gloves.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a large pan of uncovered pasta in a cool drawer making contact with the equipment when being pulled out due to overstocking. According to PIC, the unit is only cleaned and sanitized once at the end of each day. CDI- some pasta was removed from the pan so that it was no longer touching the unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates stored as clean under a prep unit with accumulated oil residue. According to PIC, the unit is known to leak and contaminated plates are taken to be rewashed. CDI- contaminated plates were placed to be W/R/S. EHS advised PIC to fox the unit or store the plates in a clean location. 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 .

3-501.17 (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 multiple TCS items on the prep line with no date marks. Facility had no consistent system in place for when items are transferred from the WIC to the cook line. CDI- PIC placed stickers on the equipment to signify when the food shall be discarded. Repeat. VR 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed containers of to-go meatball pasta in the WIC. Items were dated with 9/9 as the date of prep, but PIC stated that the marinara sauce was prepared on 9/8. Repeat. 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 a container of breading flour and a container of sugar with no label.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a bin of flour with the handle submerged in the food.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple wet-nested stacks of metal containers stored as clean in the dish area.

4-501.11 Maintain equipment in good repair. Observed one drawer of a cooling unit unable to close and seal properly. Repair. Repeat.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near dish pit. CDI towels provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wipe nose with gloves and continue food prep and employee handle raw chicken and continue food prep with RTE. CDI gloves changed and hands washed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink build up near the ice chute. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed spinach slicer stored as clean and leftover food debris inside of the blades. CDI item moved to 3 comp sink for cleaning. 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 mozzarella cheese and mozzarella mix that was holding above 41F in ice well on cook line. CDI items discarded and refreshed for holding. Observed salad mix, that PIC stated was not being held on TPHC, was above 41F. CDI mix discarded and new batch filled on salad line. Repeat. 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 (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 dates missing on all products in prep tops, reach in drawers and wells on the cook line, prep tops for salad bar area. Observed items in prep top all dated Wednesday but products in walk in have different dates before today. Verification required. Observed facility date lasagna for today but meat sauce was prepared yesterday. CDI facility changed date to reflect earliest ingredient and not when lasagna put together. Facility does not have a consistent system for dating items from walk in to cook line. Repeat. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility with TPHC procedures for cold bar but not for hot well on cook line. PIC stated they do not check temperatures for products on hot line since it is discarded within 4 hours time stamps were present during the inspection. Verification required. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 small salads for to go that were covered and stacked in reach in unit. PIC stated prep person does not check to verify cooling temperatures. CDI employees checked product and placed on racks in walk in unit to cool down. Observed large salads for catering that were covered and stacked in the walk in and did not drop in temperature in an hour. CDI items unstacked and placed in walk in freezer for a quick chill. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food while wearing watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed waitstaff on expo line preparing bowls of soups and salads that were not wearing hair restraints. Employees that engage in food preparation must dress as food employee.

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 sanitizer buckets on cook line and waitstaff side that were soiled with debris and have low sanitizer concentration.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils stored in 90F on the cook line. Unit on cook line is inoperable and a service order placed to repair unit. Repeat.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked metal pans that were stored above 3 comp sink area. Repeat.

4-501.11 Maintain equipment in good repair. Observed reachin freezer door that was open at the top and allow cold air flow to come out and repair handsink where pipe enters floor drain

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed container of personal tiramisu that was stored in a pan of frozen food in reach in freezer. CDI product discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled wiping cloths being stored in handsink. CDI: Employee cleared sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple pastas in CH drawers, chopped spinach, chopped kale and milk stored in bin of ice with temperatures above 41F. PIC stated that pastas were placed in units yesterday and items in ice bin were placed there a few hours prior. Milk was placed in ice 20 minutes prior. CDI: Pastas, kale and spinach voluntarily discarded. Milk placed in WIC to cool. EHS observed employee putting hot pasta back into drawers. Ensure that this is not a continued practice and keep food in drawers below 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 .

3-501.17 (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). 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 equipment throughout holding pasta, spinach dip, cheeses and lasagna frittas without date marking. PIC stated that items were prepared yesterday and this morning. Date marking should occur once items are prepared not when items are placed in reach in units. CDI: PIC was able to determine when all items were prepared. Items date marked correctly. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed meat sauce in bags at 110F and not sealed or cooling in ice bins. Observed several bags of minestrone soup cooling over 2 hours with temperature of 102. Observed incomplete logs for reheating and cooling. Observed logs from January (1) and February (2) missing cooling temperatures or exceeding 70F. Observed meatsauce being packaged at 114-120F. CDI: Minestrone soup voluntarily discarded, meat sauce reheated to over 165F and packaging process restarted. Verification visit required to ensure HACCP plan is being followed and accurate logs are being recorded.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed untensils at grill being stored in water that was 129F. CDI: PIC discarded water and took utensils to dish area for Wash, rinse and sanitize. PIC educated employee on storing utensils in water at 135F or above.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers stacked wet at 3- comp sink and shelving areas in kitchen. CDI- Containers were separated and allowed to air-dry.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available in facility for sanitizer. Verification visit required to ensure test kit is obtained for sanitizer.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing issue at dish machine causing large leak on floor when dish machine is draining. Repair.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on cardboard recycling bin. Replace.

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 cooling chicken gnocchi date in ice bath for cook-chill above 41F after 6.5 hours. CDI - PIC voluntarily discarded and will schedule training to make sure all food employees working with sauces know the critical control points and are measuring sauce during all stages of processing as required by approved HACCP plan. Logs show that all sauces achieved 41F or below. -1.5- 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed PIC using TPHC for cold salad ingredients, lasagna and other items in cook line and salad station. VR no later than 11/08/2025 to ensure facility either has a written procedure available for using TPHC or are cold and hot holding all TCS foods. -1.5- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 sauces cooling in 1 of 3 ice bins still above 41F after more than 6 hours. Ice had completely melted. Door paddle was in bin #3. No active cooling taking place and last logged temperature showed 39F at 4P. CDI - Sauce voluntarily discarded. REPEAT Points not escalated as last inspection indicated that cooling product were served while cooling, which is allowed. 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 .

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 facility not able to locate irreversible thermometer used to check high temp sanitization. VR no later 11/08/2025 to ensure facility has a thermometer able to measure high temperature sanitization. -.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink along front serving line. CDI- PIC placed paper towels at hand sink.

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 diced tomatoes and sliced tomatoes placed on serving line for immediate service before cooling. CDI- items were placed in walk-in cooler and allowed to chill. 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed hand sink located next to prep table without a barrier or proper distance. PIC will have barrier placed to divide hand sink from prep table. -zero-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed three knives stored in-between prep tables on cook line. CDI- knives were placed at dish machine to be properly cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers stacked wet at 3- comp sink and shelving areas in kitchen. CDI- Containers were separated and allowed to air-dry.

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. Clean exterior of fryers, grills, and shelving in kitchen area. -zero-

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed no time stamps on hot bar in kitchen area. PIC stated that the kitchen employee is new and did not think to time stamp the items. CDI- items were properly time stamped.

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. Steak dish on menu is state to be “cooked to medium” does not have an asterisk and reminder statement. VR- facility has up to ten days to correct menu.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touch a block of Parmesan cheese from placing on top of ready-to eat food with bare hands. CDI- education was performed with PIC and inspector. Block of cheese was discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 a container of oil on the back counter in kitchen area that’s not labeled. CDI-container was labeled. -zero-

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 container of wiping cloths stored in sanitizing solution stored on floor in back of kitchen area. CDI- container was placed on the shelf off the floor.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed spoons that were polished using employee apron before service. CDI- education was performed with employee. Spoons were cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee yogurt and granola stored in area of walk-in cooler with customer items. CDI- items were placed in employee designated area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tape and plastic wrap left on the outside of containers that were stacked on other containers in clean portion of dish area. CDI- containers were removed and placed at the dish room with instructions to remove plastic and tape before cleaning. 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed one knife stored in-between prep tables near grill in kitchen area. CDI- knife was placed at dish machine to be cleaned. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of containers that were stacked wet above 3-comp sink in dish room area. CDI- containers were separated and allowed to air dry. -zero-

4-501.11 Maintain equipment in good repair. Replace torn gaskets on cooler doors across from fryers and ovens in kitchen area. REPEAT (half points due to severity).

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 tape and plastic wrap on exterior of containers in clean area. Clean exterior of ovens and fryers in kitchen area.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink with straw stored above prep station near cook-chill area in prep area in kitchen. CDI- drink was removed. -zero-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee at dish machine go from dirty dishes to clean dishes without washing hands. CDI- employee was educated. Employee washed hands properly.

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 a container of vanilla sugar near prep top cooler that was not labeled. CDI- employee labeled container. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (half points due to improvements).

4-501.11 Maintain equipment in good repair. Observed torn gasket on door of cold-holding unit across from fryers in kitchen area. Re-attach spray nozzle faucet at dump sink to the bottom.

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. Clean debris from exterior to containers in kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates that were stacked in the clean section with food debris on them at serving line. CDI- plates were removed and taken to the dish machine. REPEAT (full points). 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 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed tomato smasher and tomato slicer that were stored dirty after use. PIC stated that employees left before cleaning items. CDI- PIC cleaned both pieces of equipment. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees preparing food with bracelets and watches on. CDI- PIC had employees to remove bracelets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers that were stacked wet in the dish room. CDI- containers were separated and allowed to air dry.

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 . Observed 2 employees touch faucet handles with bare hands after washing. CDI: EHS intervened; education provided; hands washed properly.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee obtaining water for hot well from handsink on front salad prep line. CDI: by instruction to use for handwashing. Education provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handsink by walk-in blocked by boxes. CDI: boxes removed and relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed metal pans at dish area with dried food debris remaining. CDI: removed from shelf to be cleaned.

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 lettuce at salad station cooler for to go salads at 43F, prepackaged salads inside reach-in at To go station at 44F, raw scallops at 44F inside cold drawers at sauté cold rail station, and Marsala sauce at cold rail station at 49F. CDI: lettuce and prepackaged salads moved to the walk-freezer to rapid chill; raw scallops and Marsala sauce placed on ice and dropped down to 41F during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed rigatoni noodles and shells inside walk-in cooler without a date mark. Products were made yesterday. CDI: date marked properly during inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed stainless steel cleaner and multi surface cleaner stored on prep surfaces in the kitchen. CDI: chemicals relocated and moved to proper area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans in dish area being wet stacked.