NOVANT HEALTH BALLANTYNE MEDICAL CTR FOOD SERVICE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P ** Observed cut grilled chicken, sausage, spinach, shredded cheese holding temperature above 41F in the flip top pizza station. CDI- PIC discarded items at the time of inspection. Ensure to maintain all TCS food items at required temperature at 41F or below at anytime. 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 (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. TPHC procedure template may be found at: www.mecknc.gov/foodsafety ** Observed several food serving station using TPHC procedures. Each station already has their own folder and temperature log in detail. The facility needs to be specific on each station, type of foods that are served. Please complete a TPHC form in detail for each station and have an available upon request. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P ** Observed breakfast station without a complete temperature log. Ensure to complete a log sheet before each set up at all stations using TPHC procedures. VERIFICATION NEEDED (10/01/2026)

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 two (2) trays of bacon stored beneath trays of raw pork sausage links and patties at storage RIC adjacent to swinging door. CDI - PIC and EHS reviewed posted storage hierarchy charts and PIC adjusted storage accordingly. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed minor accumulation of dust at ventilation above patient grill area. Per conversation with PIC, contracted grill cleaning service is scheduled to clean ventilation systems in the near future.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) unopened package of impossible burgers stored beneath box of lay flat bacon in WIC. CDI - PIC rotated ready to eat food to separate storage shelving. EHS provided WIC storage order chart. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) wiping cloth containers (one at coffee bar, one at kitchen prep table) in sanitizer at concentrations of approximately 50 ppm. CDI - PIC pulled containers and remade sanitizers to concentration of approximately 200 ppm.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor soil accumulation in prep unit at patient prep line. Observed minor dust and grease accumulation at grill station hood and wall. Clean non food contact surfaces as required.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilets by cafe in need of cleaning.

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 raw chicken in Grill Low Boy cooler time stamped with 6AM to 10AM after 10 AM. CDI - Food employee stated that the raw chicken was placed in the cooler at 10 AM, Facility was allowed placed the the correct time stamp.

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 Mac N Cheese cooling in deep plastic container at a rate of 0.26F/min from 89-82F in 27 minutes. Item should cool at a rate of .54F/min from 135 to 70F. Observed cheese sauce cooling in plastic container at a rate of 0.111F/min. Item should cool at a rate of 0.12F/min. CDI - Mac N Cheese was spread on a sheet pan and placed inside the WIF to increase the cooling rate. 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 handless scoop submerged in rice. CDI - Scoop was removed.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed blade of deli slicer rusted. PIC stated that the slicer is to be removed from the kitchen.

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 flap attachments on dish machine with dark build-up appeared to be soiled. PIC has placed order for new dish machine attachments. PIC has attempted to soak and scrub clean with no success. No point escalation, interior of dish machine observed clean but entry and exit flap attachment observed with build-up. Repeat.

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 tuna sandwiches in standing reach-in cooler without date marks. PIC knew when items were prepared. -CDI- PIC properly date marked the items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 fresh garlic in oil improperly date marked with a discard date of 12/10/2024 and a prep date of 10/11/2024. -CDI- PIC corrected changed the date mark for the item with a discard date of no longer than 7 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of soil residue along interior of dish machine. Increase frequency of cleaning to prevent buildup.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and did not use paper towel barrier when turning off the faucet, using a barrier to turn off faucet prevents re-contamination of hands after washing. CDI - PIC intervened and educated, employee washed hands properly.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine reaching 151F on dish plate thermometer. CDI - Facility has submitted work order and are using 3 compartment sink to w/r/s equipment. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife with food debris on food contact surface stored as clean. 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 potatoes hot holding at 105F. CDI - Potatoes were 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed paper towels used for hand sink stored in cabinet under hand sink & dump sink. CDI - Items were removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored above ready-to-eat avocados in WIC. 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 tater tots hot holding at 128F. CDI- PIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -REPEAT- Observed multiple cheeses in flip top cooler holding above 41F. CDI- PIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-301.14 Post a handwash sign at each handsink. - Observed coffee bar hand sink without a hand wash sign.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed several employees pass through doors from main kitchen to grill prep area with gloved hands and no glove change, to prep foods and cook. CDI- PIC and grill manager educated staff and ehs observed proper glove change and hand wash prior to ending inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed cut tomatoes, mac n cheese, mozzarella cheese balls, shredded mozzarella, turkey breast, sliced American cheese, and diced chicken. CDI- PIC was able to quickly cool items since it had been less than 2 hrs out of temp. PIC moved all items to walk in freezer to quickly 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies throughout the facility buffet area.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed in use wash water at 107F. CDI- PIC provided hot water at 110F.

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 an unlabeled working squirt container near grill. CDI-PIC labeled item cooking oil.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored at spice rack.