MIDNIGHT DINER

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw turkey burgers being stored behind pre-cooked turkey sausage and bacon inside grill drawers. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mac and cheese hot holding below 135F inside hot box. CDI: Mac and cheese was reheated to 165F. All other hot 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items inside middle prep top unit located at cook line above 41F. Items had been in the unit approx 2 hours according to PIC, items were placed in walk in cooler to cool. Repair tech arrived onsite during inspection. VERIFICATION 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed wiping cloth bucket testing over 500ppm quat. EHS observed mixing faucet dispensing sanitizer at over 500ppm quat. VERIFICATION REQUIRED.

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 salads cooling at a rate of 0F/min inside walk in cooler on plates covered in saran wrap. CDI: items were placed in freezer 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 .

3-304.12 (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 small cups being stored in spices and sauce containers. Remove items.

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 dust build up on ceiling vents. Clean as needed.

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 three containers of cut lettuce above 41F cooling from yesterday. CDI: Items were voluntarily discarded. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed steak without an asterisk on menu. According to PIC, steak can be ordered undercooked. VERIFICATION REQUIRED. 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed footnote not including “items are served raw or undercooked” statement. Some menu items containing eggs do not state “cooked your way” or “undercooked”. VERIFICATION REQUIRED

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 containers of lettuce cooling in metal pans stacked together covered in lids. Observed chicken cooling at a rate of 0.01F/min inside reach in cooler. CDI: chicken was moved to walk in cooler 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bulk containers of flour used for onion rings without labels. CDI: Containers were labeled.

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 mashed potatoes cooling in the walk in freezer densely packed in a deep container. CDI - PIC had employee place mashed potatoes in a shallow container spread out. EHS observed temperatures decrease after +20 minutes. -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 one sanitizer bucket reading at less than 50 ppm chlorine sanitizer. CDI - Sanitizer solution refreshed. -0-

REPEAT: 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 water pooling in the reach in of the server station underneath the juice machine and ice build up on condenser lines in the walk-in freezer. Increase cleaning frequency and maintain clean. -1-

6-301.14 Post a handwash sign at each handsink. Observed men’s restroom with out hand washing signage. CDI - Signage provided to facility. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed container holding portioned raw shrimp stored on top of box of bread rolls in the walk-in freezer. No physical evidence of contamination observed. CDI - PIC corrected storage order to prevent cross contamination. -1.5- 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 portioned spaghetti and sauce made yesterday date labeled with today’s date. CDI - PIC corrected date to products. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

4-903.11(A)(C) Store single-use and single-service articles 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 single service containers stored upwards on shelving under steam well. -0-

REPEAT VIOLATION: 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 heavy food debris and residue buildup under the flat top grills, greasy residue buildup on cookline equipment behind the standing reach-in unit and ice build up on condenser lines in the walk-in freezer. Increase cleaning frequency and maintain clean. -1-

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 water pooling on floor around toilet in 3rd stall in the women’s restroom. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands, turn faucet off with bare hands and then dry hands with disposable towels. CDI - Employee was redirected to re-wash hands and use paper towel as a barrier to turn off faucet. -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed mashed potatoes and mac & cheese below 135 F in hot cabinet. Refer to temperature chart. CDI - Food handler instructed to reheat products > 165 F for hot holding correction. -0- 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 cheese held on time since 11:00 AM with out time stamps. CDI - Food handler instructed to discard product. -0-

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 squeeze bottles in the prep table and one squeeze bottle at the cook line not labeled. CDI - PIC identified contents and labeled the bottles. -0-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed broken down cardboard box used as a floor matt in back kitchen leading to exterior door. Replace with material that is non-absorbent, smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. Observed urinal out of order and covered with trash bag in men’s restroom and (1) stall out of order in women’s restroom. PIC advised that he is aware of these issues and repairs are currently in progress. -0-

REPEAT VIOLATION: 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 heavy food debris and residue buildup under the flat top grills. Increase cleaning frequency and maintain clean. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking at front handsink fixture (located at entrance to the kitchen). Repair/replace. -0-

2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. PIC was unaware of employee health policy’s restriction and exclusion procedures. CDI - REHS and PIC discussed policy and copy of written employee health agreement provided onsite. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf. Observed incomplete bodily fluid clean up guidance. CDI - REHS provided hard copy to facility. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs in prep top stored above ready to eat cheeses, mushrooms, ham and broccoli where contamination could occur. *No physical contamination observed*. CDI - PIC corrected storage order so that raw shelled eggs are not stored over RTE foods. -3- ***Future visit for long term compliance, next repeat will implement a risk control plan. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed plate of cheese nesting into a second container of feta cheese in the prep top. CDI - Plate of cheese removed and second container lidded to prevent non food contact surface from contacting food.

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 chili thawing in the walk-in cooler without a pull date. CDI - PIC added today’s date to product. -0- 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 no procedures for cheese held on time. CDI - REHS provided and assisted PIC with filling out TPHC document. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety.

4-903.11(A)(C) Store single-use and single-service articles 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 single service containers stored upwards on shelving under steam well. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards. Replace. -0-

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 heavy food debris and residue buildup under the flat top grills. Increase cleaning frequency and maintain clean. -0-

REPEAT VIOLATION: 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 damaged ceiling and floor tiles throughout kitchen. Repair/replace. -0.5-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal beverage stored with and above resale products in the prep reach-in. CDI - PIC removed to designated area. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee washing avocado in hand sink near prep line. CDI- PIC instructed employee to use prep sink to wash produce and to only use hand sink for hand washing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef patty’s in top drawer stored over RTE turkey sausage patty’s in bottom drawer in cold holding drawers under grill. Observed raw shell egg mix in flip top stored next to shredded cheddar cheese used for other items other than omelets where contamination could occur while ladling egg mixture or filling container with more egg mixture. CDI- PIC corrected storage order so that raw beef is not stored over RTE sausage patty’s and moved shredded cheddar cheese to where it is not possibly contaminated. *no active contamination observed* REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed through conversation with PIC that food contact surfaces are washed, rinsed, and sanitized every 5 hours throughout the day. CDI- EHS educated PIC to w/r/s food contact surfaces every 4 hours throughout the day. -food contact surfaces were w/r/s 2 hours prior to 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken legs under hot holding lamp below 135F, see temperature chart. CDI- PIC refried chicken legs to over 165F for hot holding correction. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw chicken stored in undrained ice. Raw chicken is not received in ice. CDI- PIC removed raw chicken from ice and put in container with no ice.

3-302.15 Wash fruits and vegetables prior to use. Observed employee about to use avocado with stickers on the skin. CDI- PIC removed stickers and rewashed.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed exposed and absorbent wood use to cover risers in walk in cooler. Repair, remove, or replace with material that is smooth and easily cleanable.

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 ceiling tiles throughout kitchen with damage. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed food handler prepping raw shrimp and under the was cooking ready to eat chicken wings. CDI - PIC relocated the wings, these are going to be refried. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 heavily food debris and residue buildup under the flat top grills. Observed wire shelving in reach in cooler accumulating food debris and residue. Clean and maintain.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone and charger on the top of the prep top cooler. CDI - removed

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 date marking on TCS foods on the prep top cooler with incorrect dates. Sliced ham and turkey were prepped/sliced on 1/3 and 1/1 however the date marking in the portion in the prep top cooler was 1/5. Explained to the PIC that the date of prep should travel with the product so that the product doesn’t exceed 7 days. CDI - PIC properly dated products. 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 mashed potatoes cooling in a deep container. CDI - PIC decreased the amount of product in the pans and then relocated to the walk in freezer to rapidly cool to 41F or below. 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 flour bin not labeled.

4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. Observed spoons at the front service counters improperly stored.

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 the toilet dispenser fallen off the wall, repair.

6-303.11 Provide required lighting intensity. Observed burnt light bulbs in the women’s restroom and in the dishmachine area. Replace.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during the inspection: #10 handsink not functioning, #21 hot holding. CDI - Provided educated, see item number below for more details A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink next to the hot holding cabinet. CDI - PIC relocated.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed the handsink was not functioning and when the PIC turned on, only the hot water was functioning, making this difficult to wash hands for the required 20 seconds. CDI - During the inspection the handsink was repaired and now has cold and hot water. 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed tomatoes stored over ready to eat foods in the walk in cooler. Rearrange the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in the hot holding case at 131F-133F. CDI - PIC stated the chicken was prepped an hour around, allowed the PIC to reheat to 165F and increase the heat temp of the case to maintain the chicken 135F and above. 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 .

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

5-205.15 Maintain a plumbing system in good repair. Observed front handsink (entrance to the kitchen) not functions when I attempted to wash my hands at the beginning of the inspection. CDI - PIC stated the handsink was being repaired and was turned back on during the inspection.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mops improperly stored at the mop sink. Store hanging with the mop head down.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pasta prepped today with the date of 5/22. CDI - PIC corrected the date for today. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed beverage cup at the front service counter wet stacked.

4-502.11(A) Maintain utensils in good repair. Observed two metal strainers damaged with the wires frayed.