SUFFOLK PUNCH

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed various P and Pf violations, along with numerous repeated violations during today’s inspection. See following violations for further details. More active managerial control necessary to preclude further violations. 10 day VR required. 1 pt. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC unable to provide proof they are a Certified Food Protection Manager on site during inspection. CDI - CFPM arrived onsite at end of inspection. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy on site outdated and void of all necessary information. Employee was unable to provide correct answers for REHS when asked about reportable illnesses and symptoms. CDI - REHS provided updated employee health policy for all employees to review and sign. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed various handwashing sinks void of handwashing signs during inspection. CDI - REHS provided signs. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P REPEAT Observed various peppers growing mold in WIC during inspection. CDI - PIC voluntarily discarded. 1 pt.

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 raw ground meat being stored above whole muscle intact meat in WIC during inspection. CDI - PIC corrected storage. 0 pts. 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. REPEAT Observed macaroni and cheese and sausage gravy miss cooling window during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Both items voluntarily discarded. 3 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT Observed various TCS foods throughout facility holding above 41F during inspection. See temperature chart. CDI - Foods in units for less than four hours moved to WIC to cool. Foods in units for longer than four hours voluntarily discarded. 3 pts. REHS to make follow up visit to initiate Risk Control Plan. 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 REPEAT Observed sausage gravy in WIC cooling in a deep portion during inspection. Observed macaroni and cheese cooling while stored above various pans of foods cooling from hot, inhibiting the cooling process. Both items had missed initial cooling window. CDI - Both items voluntarily discarded. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container void of label identifying its contents. CDI - PIC labeled. 0 pts.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed a multitude of avocados still baring produce stickers while stored in prep units for use during inspection. Ensure all produce is properly washed prior to use. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 6-303.11 Provide required lighting intensity. Observed various employee belongings being stored above and in conjunction with clean customer utensils during inspection. Ensure employee belongings are stored in a manner that does not promote the contamination of customer service items. Observed lighting fixtures in downstairs WIC broken and unable to maintain 10 foot candles of light in unit. Repair or replacement necessary. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy jalapeño and shishito peppers in WIC during inspection. CDI - PIC voluntarily discarded. 0 pts.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety Observed partially cooked poached eggs being held cold in WIC during inspection. PIC stated eggs are cooked to around 135F before being cooled down in WIC, and reheated for service. Facility does not have approval for non-continuous cooking. CDI - PIC voluntarily discarded par-cooked eggs. REHS and PIC discussed alternatives to this process, such as utilizing pasteurized shell eggs or opting to hold poached eggs on TPHC. 1.5 pts.

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. 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 cooked on and cooling since 6/25/26 holding at 44F during inspection. Observed cooked chicken wings portioned on and cooling from ambient since 6/25/26 holding at 45F. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Both items 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various items throughout kitchen holding above 41F during inspection. See temperature chart. CDI - Items voluntarily discarded. Repeat. 3 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 cooked chicken cooling since 6/25/26 while in a deep pan near WIC door during inspection. Observed portioned chicken wings cooling from ambient since 6/25/26 while wrapped in plastic bags and stored in a deep container near WIC door. Both items missed proper cooling window. CDI - Items voluntarily discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-205.15 Maintain a plumbing system in good repair. Observed handsink near grill station leaking gray water during inspection. Repair necessary. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink by dish and at coffee bar without soap. CDI: Soap was placed at sinks.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. CDI: Repair tech came out and repaired machine, 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried onions and fried leeks holding below 135F. Both items were sitting out at room temperature. CDI: fried onions were re-fried and fried leeks were 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken stock, fish stock, honey butter and pimento cheese above 41F. Chicken stock, fish stock, and honey butter were sitting out at room temperature. CDI: Pimento cheese and honey butter were voluntarily discarded. Chicken and fish stock were placed in walk in cooler. 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 .

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 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 chow chow and pickled veggies with cut cabbage with prep dates of 1/11, 1/7, 1/21 and 2/4. Observed honey butter with a prep date of 1/7, Mac and cheese 1/30, and tomatoes with no date. CDI: all items were voluntarily discarded. Tomatoes were labeled with a date. 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 .

3-501.19 (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 ranch being held on TPHC without written procedures. CDI: Written procedures were filled out at the end of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 ranch being held on TPHC without a time label. CDI: Time label was placed on items.

REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucket being stored over single service at coffee bar. CDI: Sanitizer bucket was relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans and utensils with food and other debris while being stored as clean. CDI: Items were placed to be rewashed. 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 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed fried fish cooked to 115F. Facility does not offer fried fish undercooked. CDI: Fish was dropped back in fryer to finish cooking. Points remain the same due to improvement from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed almond milk in lowboy and pico in prep top above 41F. All other cold holding was correct. CDI: Items were 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 .

3-501.18 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 the following items past 7 day date marking requirement, mango pico 8/22, feta 8/24, roasted peppers 8/24, roasted peppers 8/26 and cut cabbage 8/27. CDI: All 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottles of sanitizer hanging on shelving above spices and coffee syrups. CDI: Bottles of sanitizer were relocated.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine flap.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked salmon coming out of the oven. Chef stated that they have been par cooking salmon since the menu change occurred. CDI - EHS educated staff on the risks and requirements of non-continuous cooking. Establishment will no longer par cook.

REPEAT 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 packages of vacuumed sealed salmon thawing in the WIC with the vacuum seal still intact.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing watches and bracelets.

4-502.11(A) Maintain utensils in good repair. Observed three utensils with melted handles.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed both spray hoses in the dish room hanging well below the flood rim. Chef stated that both hoses were recently changed out. CDI - Hoses were raised up and hung on hooks. Management will look into installing shorter hoses.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink at the coffee bar to not be supplied with paper towels. CDI - PIC resupplied.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed containers of raw shelled eggs stored over insert containers of liquid pasteurized eggs in the WIC. REPEAT. No escalation due to no increase in severity. CDI - Storage order rearranged. 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 is not been labeled, or if the label is incorrect. -P - Observed insert containers of TCS foods throughout the kitchen (WIC, opentops, lowboys) all bearing date marks of 12/27/24 or earlier (8 days). Items found out of date include Italian sausage, pepperoni, burrata, mushrooms, shredded cheddar cheese, roasted tomatoes, turkey, deli turkey, confit, and shredded mozzarella cheese. CDI - PIC voluntarily discarded all items. PIC stated they are going to assign one employee to be responsible for checking date marks every day to correct this issue going forward. 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 packages of vacuumed sealed tuna thawing in the WIC with the vacuum seal still intact.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed containers of cooking oil stored directly on the floor of the main floor dry storage room.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed several employees wearing watches and other jewelry on their wrists upon entry to the kitchen as well as no hair restraints. REPEAT. CDI - All employees removed jewelry/watches and put on hairnets/hats.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several in-use wiping clothes stored directly on the cutting boards/prep tables throughout the kitchen.

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 stirrers at the coffee bar to be stored in a container of water at 94F. REPEAT. 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 the ice scoop at the coffee bar to be stored in the ice with the handle in direct contact with drink ice. CDD - Scoop removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal insert containers wet nested on the drying racks/dry storage racks in the kitchen.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. - Observed the floor-wall junction adjacent the mop sink to be missing an adequate seal/cover.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cold smoked salmon stored above cheese and other ready-to-eat items in the walk-in cooler. Observed unwashed produce stored above ready-to-eat produce. CDI - All items were moved to the correct order. Improvements made from previous inspection.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed molding onions in the walk-in cooler. CDI - Items were voluntarily discarded.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 48-50 degree raw chicken, raw burgers, mozzarella cheese, and sliced cheese in the low boy cooler. CDI - Raw meat was moved to the walk-in cooler. All other items were voluntarily discarded.

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. Establishment is practicing TPHC for coffee bar creamer with no written policy. CDI - EHS provided during inspection.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food items for both the disclosure and reminder. -Pf Observed missing reminder asterisk for raw tuna. CDI - Manager was able to correct menu’s during inspection and will be reprinting.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a bottle of Advil stored above a prep surface. CDI - Item was moved to a safe location.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the back storage area. Improvements made from previous inspection.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee without a hair restraint. Improvements made from previous inspection.

REPEAT 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 coffee stirs being stored in room temperature water at the coffee bar. Improvements made from previous inspection.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep cuts. Cutting boards have been improved from last inspection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed the digital health policy for Suffolk Punch. Health Policy is missing the 6th salmonella illness. No points taken due to poster with 6th illness present in the back kitchen. CDI - EHS emailed new state employee health policy to the PIC.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee fill containers with water from a hand sink. CDI - EHS educated and the employee stopped.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed chicken stored above potatoes in the low cooler. Observed raw calamari stored above cooked crab meat in the walk-in cooler. Observed eggs stored above cheese in the walk-in cooler. CDI - All items were moved to the correct order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready-to-eat items in the walk-in cooler.

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 grits pulled off of the stove at 155 degrees for hot holding. CDI - Item was brought back to the stove to be heated to 165. No points taken due first time being observed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese several cheese products above 41 degrees in the left side of prep cooler #2. Items were moved to the walk-in to rapidly cool. Observed a large amount of individual butter packs on the counter at 67 degrees. Box and label indicate that refrigeration is required. CDI - Items were voluntarily discarded and butter will now be kept refrigerated. 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 a container of cooked chicken wings that were prepared on 4/19/24. CDI - Items were voluntarily discarded. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in the back storage area and left side of the main kitchen where prep sinks are located.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 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 bracelets on. Observed a coffee barista without a hair restraint.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets stored on the floor. Observed several damp wiping cloths stored on prep surfaces.

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 several utensils stored in a container of water at 76 degrees next to the grill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet-stacked dishes in the back storage room. Repeat. Points not escalated due to efforts being made to dry properly.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two small cutting boards with deep stains and cuts.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed wings removed from the oven in deep pan then transferred to sheet trays. Wings were observed at temperatures from 120 - 173F. Employee stated they were fully cooked. CDI - Wings were placed back in oven on sheet pans to finish cooking to 165F. EHS recommended that wings be cooked on shallow pans and that temperature must be checked to ensure items reach proper final cook temperature. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp in reach in and iceberg lettuce wedges in salad cooler being held above temperature threshold of 41F. Wedges were stocked above fill line of pan. CDI- Raw shrimp was moved to walk in cooler to be brought down below temperature threshold. Iceberg lettuce wedges above fill line were discarded. - 1.5 - REPEAT Points were not escalated due to improvement observed. 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 cooked chicken wings stored beyond 7 day window (prep date 12/3, discard should have been 12/9). PIC discarded wings during the 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 .

3-304.12 (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 container being used as dispensing tool in tempura flour. Dispensing utensils should be designed for that purpose and have a handle. CDI - PIC removed container from flour.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked. Recommend food establishment begin to pyramid stack the dishes. CDI - Pans were pyramid stacked by end of inspection. - 0.5 -

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 screw top water bottle on server’s line. Use cups with lids instead of screw top bottles to prevent possible hand/mouth contamination. CDI - bottle was discarded.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at coffee bar hand wash sink. Provide sign.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some foods stored inside of the prep unit being held above temperature threshold of 41F. Foods include veggie burgers and haddock. CDI- Haddock was moved to walk in cooler to be brought down below temperature threshold. Veggie burgers (above fill line) were discarded. - 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open milk in the WIC without a date of opening. CDI - PIC discarded milk. - 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 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 ROP tuna and salmon thawing in package still under vacuum. CDI - Packages were vented during inspection.

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 several containers of utensils stored in water at room temperature (78F). CDI - Utensils were removed from water and placed on clean surface.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up left attached to some metal pans on air drying shelves. Metal pans were moved to 3 comp sink to be washed,rinsed, and sanitized again. 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 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine whiteboard/roof with build up left attached. Recommend a higher cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some foods stored inside of the prep unit being held above temperature threshold of 41F. Foods include haddock, calamari, chicken, and chicken thighs. CDI-Foods were moved to walk in cooler to be brought down below temperature threshold. 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 quinoa, peppers/cabbage mix, and cooked mixed vegetables all stored beyond 7 day window. Foods were discarded during the 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some oils, water, etc in secondary squeeze bottles without a label attached to identify the contents inside. Observed pan of flour not labeled. CDI- Labeled during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with beards present preparing foods without beard guards.

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 a knife stored in between to prep coolers. Ensure that utensils being used are stored in a clean location that prevents contamination. CDI- Moved to 3 comp sink to be washed, rinsed, and sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked. Recommend food establishment begin to pyramid stack the dishes.