RHINO MARKET & DELI SOUTHPARK

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed chicken salad made on 9/24/26 holding above 41F during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Chicken salad voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked sausage holding in steamwell below 135F. See temperature chart. PIC stated sausages had been in unit for less than four hours. CDI - Sausage placed back on grill to reheat to over 165F. REHS recommended keeping item on TPHC. 0 pts. 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 chicken salad cooling since 9/24/26 while in a deep, covered plastic container in WIC. Chicken salad did not meet proper cooling parameters. CDI - Chicken salad voluntarily discarded. Repeat. 1 pt. 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 .

4-501.11 Maintain equipment in good repair. Observed hot cabinet not functioning properly during inspection. PIC contained maintenance for repair and relocated all items intended to be reheated in unit to WIC. Observed sanitizer dispenser at three compartment sink unable to provide adequate concentrations during inspection. PIC stated they are aware of the issue, and have already contacted maintenance. REHS observed three compartment sink manually filled and properly dosed during inspection. Facility plans on manually dosing sanitizer until maintenance arrives on site later in the day. 0 pts.

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 FRP peeling off wall under three compartment sink drainboard during inspection. Repair necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above and in conjunction with customer beverages in coffee lowboy during inspection. Ensure employee belongings are stored in a manner that does not promote contamination of customer foods and beverages. 0 pts.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed various foods throughout kitchen held past the allotted 7 days. Observed multiple foods that PIC stated had been prepared on 5/26 baring a date label of 5/27. CDI - All out of date food voluntarily discarded. Foods prepared on 5/26 relabled. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on main menu or specials menu. Facility serves smoked salmon and eggs cooked to order. Addition necessary. 10 day VR required. 0.5 pts.

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 hard boiled eggs observed cooling while in a pot of warm water in WIC. CDI - Pot drained and refilled with ice during inspection. Eggs began cooling hastily. 0.5 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 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. Observed yogurt parfait offered for self service not baring a proper label during inspection. Correction necessary. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food being stored on floor in WIF during inspection. Ensure all foods are maintained 6 inches off the ground at all times. 0 pts.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon on sheet pan above cooked chicken inside walk in cooler. CDI: Storage order was rearranged. If violation occurs on future inspections a risk control plan and/or permit action may be required. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chicken noodle soup and chicken soup reheating in hot box at 109-140F. Items are made in house and only had 15 minutes left in 2 hour window. CDI: items were reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed vegan sausage and turkey sausage in cold drawer above 41F. According to PIC, cold drawers were left open while orders were prepared. CDI: Items were moved to walk in cooler. All other cold holding was correct. 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 .

3-501.19(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 milks being held on TPHC at coffee bar without time labels recorded. CDI: Items were voluntarily discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no chlorine test strips for small dish machine at bar. Coffee mugs for patrons are washed in small dish machine. VERIFICATION REQUIRED.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC unable to provide servsafe certificate. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 food employee handling wrap with bare hand. CDI: Wrap was heated on grill to over 145F. 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

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored above sliced tomatoes inside walk in cooler. CDI: Tomatoes were relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer and 2 knives soiled with food debris while being stored as clean. CDI: Items were rewashed during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 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. Observed one container of veggie soup with a prep date of 6/24. CDI: Item was voluntarily discarded. Points decreased to significant improvement from last inspection For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT 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 sliced tomatoes cooling at a rate of 0.02F/min packed tightly in container with Saran Wrap vented inside walk in cooler. CDI: Tomatoes were placed on sheet pan to cool. 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) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed containers of pasta salad with label not including allergens. CDI: PIC wrote the allergen (wheat) on labels with sharpie.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various metal and plastic pans wet stacked.

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 flooring around equipment in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cold smoked salmon stored above salads in the salad cooler. CDI - Smoked salmon was moved to the bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 48 degree milk batter for pork chops due to it bing in a shallow pan of ice. EHS recommends using deeper ice pans. CDI - Item was voluntarily discarded.

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 several sandwiches and pasta salads in the self-service refrigerator with a date mark from 4/3/25. CDI - All items were voluntarily discarded.

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 several baggies of sandwich meat attempting to cool in deep, plastic containers. CDI - Items were placed in thin metal pans.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a small amount of fruit flies throughout the kitchen.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employee preparing food while wearing watches. Observed two employees without hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on counters throughout the kitchen.

REPEAT 4-903.11 (A) Store cleaned equipment, utensils, linens 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 a bin for storing utensil with heavy food debris in the bottom. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single-service forks and spoons with handles turned in different directions. Contamination could occur as customers touch the ends of the utensils.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the prep cooler cutting board with deep stains and cuts.

2-102.11 The Person in charge shall demonstrate knowledge of foodborne disease prevention. Observed employee health policies with only 5 illnesses. CDI - EHS emailed a new employee health policy with 6 illnesses.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer well above 500ppm. CDI - Sanitizer was diluted. Manager has called Ecolab to repair the dispenser. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on the blade of the deli slicer after cleaning. CDI - Manager instructed employee to rewash the slicer.

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. Observed missing TPHC policy for coffee creamers. CDI - EHS provided a TPHC policy during inspection.

10-DAY VERIFICATION REQUIRED 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure, reminder, and asterisks. -Pf Observed missing consumer advisory for Smoked Salmon. The following statement shall be added to the menu with an asterisk connecting the product and the consumer advisory. *This item is served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of a substance without a label. CDI - Manager labeled during inspection.

3-DAY VERIFICATION REQUIRED 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 the missing allergen “Wheat” on packaged sandwiches and pasta salads. 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 few squeeze bottles for oil above the grill with no label.

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

4-903.11 (A) Store cleaned equipment, utensils, linens 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 two bins for storing utensil with heavy food debris in the bottom.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-502.11(A) Maintain utensils in good repair. Observed the prep cooler cutting board with deep stains and cuts. Observed one utensils with a badly melted handle.

10-DAY VERIFICATION REQUIRED 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing Quat test strips.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed staff did not have a written vomiting or diarrheal clean-up plan. CDI-emailed handouts For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 whole chicken cooling at a rate of .24 F/min. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced deli meats cooling at a cooling rate of 0. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

Observed pre-cooked sausage in steam table at 78F. PIC said it is a cold product they cook on the griddle. CDI-through discussion that if foods is in hot holding it must be heated to 135F before placing in steam table to finish on griddle. Product voluntarily discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods on far right side of large upper make unit >41F. See chart. CDI-product voluntarily discarded 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed pooled shell eggs with written PTHC procedure. No time marked on eggs CDI-through discussion with PIC

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed burn spray, window cleaner, cappuccino machine cleaner stored on counters, 3-comp sink top of hand towel dispenser, etc. CDI-moved to chemical storage

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 deli meats stacked high in the prep cooler top for cooling. Cool foods in walk-in cooler or drawers if not overpacked .CDI - Items were moved to the walk-in. Repeat.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed venter containers of food cooling under dusty fans in walk-in. Clean walk-in fans

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 ramekins used as scoops for croutons, craisins, powdered sugar. Use a scoop with a handle that remains out of the food. Ice scoops stored in contact with side of ice machine, store in containers

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 floors with build up around floor drain in coffee area/

2-103.11 (B) Persons unnecessary to the food establishment operation are not allowed in the food preparation area. Observed children inside of the kitchen due to them being out of school. Pf - CDI - Manager removed them from the kitchen area.

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 several deli meats in the prep cooler and walk-in cooler that were 8 days old. CDI - Items were voluntarily discarded.

7-204.11 Sanitizers, Criteria - Chemicals (P) Chemical sanitizers shall be approved for use on food contact surfaces. Observed disinfectant / glass cleaner being used to clean the deli slicer. CDI - Slicer was washed. Properly concentrated sanitizer will be used in the future.

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 deli meats stacked high in the prep cooler for cooling. CDI - Items were moved to the walk-in. Repeat. Bio escalation in points due to improvement.

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. “Wheat” allergen is missing for grab-n-go Chicken Bacon Ranch noodles and Broccoli rotini salad. 10-day verification required.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee cooking with no hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food with a bracelet on.

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 a scoop handle for sugar buried in the product

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the prep line cutting board with deep cuts and stains.

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 egg salad in deep container, covered, pasta in deep bowl, and potatoes in deep pan, cooling in the WIC. CDI - all items were moved to the walk in freezer. Pasta and potatoes were placed on sheet pans. - 1 - 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer in 3 compartment sink being used for active sanitization at 0 ppm. Solution was checked at the source and was also 0ppm. PIC called for repair. Chlorine solution was substituted for sanitization until repair is made. A VR will occur within 3 days to verify repair. - 1.5 - For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 preportioned shredded chicken, in deep pan, at 48F in WIC. After 30 minutes 0F change had occurred. CDI - Item was placed on sheet pan and moved to freezer. - 1.5 - 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties in steam well holding at 116F. CDI - PIC removed items to grill and reheated to 169F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in prep top at 45F. Pan was over stacked and PIC stated they were sliced in the morning. CDI - Top layer was discarded. Middle layer was temping at 40F. - 1.5 - 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 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 packaged potato salad and broccoli salad in customer grab and go with date of 7/13. Items should have discarded the previous day (7/19). CDI - PIC voluntarily discarded the 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers of vegetable soup and tortellini and meatball soup from previous day with no date label. CDI - PIC put date label on at time of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 portioned sliced deli meats in reach in cooler reading 50F. PIC stated items were placed in cooler at 7:30 am. CDI - Items moved to walk in cooler for rapid cooling. All other TCS food items in reach in cooler reading 40F. - 0.5 - 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 .

3-304.12 (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 in contact with ice in ice machine and scoop handle in contact with grits stored in bulk container. CDI - scoops repositioned to keep handles out of contact with product. - 0.5 - REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few plastic containers wet stacked. - 0.5 - REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips on site for chlorine sanitizer during inspection. A VR will occur within 10 days to ensure test strips are present - 0.5 - REPEAT

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 several employee beverages stored above facility food items throughout kitchen and coolers. CDI - Drinks removed. - 0 -

2-301.14 When to Wash (P) Observed food employee wiping back of forehead with gloved hand while portioning food items into baggies. CDI - Employee was instructed to wash hands. - 0 -

3-201.11(A) Use food from approved sources only.-P Observed basil microgreens from unapproved source in cooler. CDI - Items placed on employee shelf for them to take home. Items not being used in facility. - 0 -

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes, lettuce, and various other unwashed produce items stored over ready to eat food items in walk in cooler. Rearrange. EHS recommends one full shelf for unwashed produce due to the large quantity of unwashed produce present in cooler. - 1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 whole chickens, Au Jus, and whole roast beef chubs cooling at ambient temperature for 30 minutes. Items reflected a 0F/minute temperature change. CDI - Items moved into walk in cooler for rapid cooling. Meats to be sliced to help facilitate cooling and then placed back into walk in cooler for remainder of cooling. - 1.5 - 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced deli meats in reach in cooler reading 47F. PIC stated items were placed in cooler at 815 am. CDI - Items moved to walk in freezer for rapid cooling. All other TCS food items in reach in cooler reading 40F. Observed prepared salads reading 60F in reach in cooler. CDI - Items moved to walk in cooler and tops opened to help facilitate cooling. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed oat milk, coffee creamer, almond milk, whole eggs, and eggs whites held at room temperature. Coffee creamers had a time log present, but no procedures. Eggs did not have procedures or time logs. CDI - Eggs discarded. TPHC procedures filled out during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 whole chickens and whole roast beef chubs cooling at ambient temperature for 30 minutes. Items reflected a 0F/minute temperature change. CDI - Items moved into walk in cooler for rapid cooling. Meats to be sliced to help facilitate cooling and then placed back into walk in cooler for remainder of cooling. - Observed sliced deli meats in reach in cooler reading 47F. PIC stated items were placed in cooler at 815 am. CDI - Items moved to walk in freezer for rapid cooling. All other TCS food items in reach in cooler reading 40F. - Observed prepared salads reading 60F in reach in cooler. CDI - Items moved to walk in cooler and tops opened to help facilitate cooling. - Observed several prepared meats, deli salads, watermelon, and raw shell eggs cooling tightly covered in walk in cooler. CDI - Items uncovered to facilitate cooling. - 0.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed few wet wiping cloths stored on counters/ cutting boards throughout facility. Observed sanitizer containers reading 50ppm QUAT sanitizer. Refill sanitizer container and move wiping cloths to sanitizer container. - 0 -

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 plastic condiment cup stored inside of brown sugar. CDI - Cup removed. - 0 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few plastic containers wet stacked. - 0 -

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips on site during inspection. A VR will occur no later than 5/20/23 to ensure test strips are present - 0.5 -