TREVI VIBRANT SENIOR LIVING

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC was unable to demonstrate cold holding, date marking, sanitization, storage order, hot holding, and hand washing. EHS will arrive back on site to verify compliance with all items listed. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee cooking raw shell eggs and did not wash hands after switch gloves to work with RTE foods. CDI - removed gloves, washed hands, and put on clean gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink by three compartment sink without paper towels. CDI - PIC added paper towels to hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pepperonis and hot dogs stored above raw fish in WIF. CDI - PIC rearranged to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce, stored above, ready to eat items in open face refrigeration. CDI - PIC rearranged to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 hot water dish machine unable to reach 160°F. Max ambient is 153F. PIC stated they have gotten a new dish machine it has been unable to reach temperature for several days. PIC stated they reached out to company, but has not had a chance to follow up. PIC stated they have not been sanitizing dishes. PIC reached out to maintenance and they will make an on-site visit to repair hot water machine and add backup chemical sanitizer to unit. Establishment shall only use single use items such as disposable plates, cups, and utensils until dish machine is repaired and working properly. All cooking utensils shall be washed in three compartment sink that has quat sanitizer. EHS will arrive back on sight within 3 days to verify unit. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns hot holding in fryer basket below 135. Observed eggs and sausage sitting on counter for grab and go for residence without temperature control. CDI - PIC voluntarily discarded hash browns. PIC reheated eggs and sausage to 165°F and placed in warmers to maintain temperature. 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 reach in cooler unable to maintain TCS items 41 and below. Observed open face refrigeration unable to maintain TCS items 41 and below at the front of unit. PIC stated they do daily temperature logs, but was unable to show any documentation. PIC voluntarily discarded all items in RIC and open face refrigeration above 41. All other items were moved to brand new three door reach in cooler for storage. PIC stated they will only keep uncut and unwashed fruit in open face refrigeration. PIC reached out to maintenance to repair unit. Until repaired no TCS items shall be stored in RIC. EHS will arrive back on sight to verify RIC has been permanently repaired and maintaining TCS foods 41 below. Further non-compliance in cold holding may lead to 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed tomatoes, salad, and chicken prepared on previous days without date marking. Establishment was unable to show or describe a consistent date marking system. CDI - PIC added correct date marking to all items. 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 several food items with date marking from 5/15, 6/26, 6/31, 7/2, 7/8,7/9. Containers holding TCS food showed several different dates on containers. PIC was unable to indicate which date marking was correct. Establishment was unable to show or describe a consistent date marking system. CDI - PIC voluntarily discarded all items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout preparation areas and food storage. Increase pest control.

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet nesting throughout clean dish rack. CDI - PIC moved to three compartment sink for w/r/s

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 use items stored on floor in dry storage area. CDI - PIC picked up off floor to prevent contamination.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no high temp dish machine thermometer in establishment. EHS will arrive back on site within 10 days to verify high temp thermometer has been purchased and accurately working.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed eggs HH at 125 in steam well. CDI - PIC 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC ambient temperature 51. All TCS foods in WIC are above 41. Raw meat moved to WIF for cooling. all other TCS items voluntarily discarded. EHS will return within 3 days to verify WIC is functioning properly. PIC shall not hold any TCS items in WIC until WIC is holding 41 and below. EHS was here when maintenance arrived and fixed unit permanently. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed chicken tawing in prep sync, not fully submerged under cold, running water. CDI - PIC put chicken under cold running water.

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 un labeled squeeze bottles and seasoning shirkers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sani bucket at 100ppm. CDI - new buckets were made

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink water at 125F near the 3-comp sink and at 150F at the cafe hand sink. CDI: Temperature on kithcne handsink adjusted at the mixing valve. Water at 105F. Cold water unavailable at the cafe handsink due to it being plumbed to the coffee maker. Facility handsink was not directly plumbed. Handsink and dump sink were switched to allow for proper and safe handwashing. Dumpsink is now the sink in the counter and handsink is the sink against the edge of the bar where patrons sit. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -P Observed no papertowels at kitchen handsink near dry storage or at front cafe handsink. CDI: Papertowels provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork stored above ready to eat items in the reach in cooler. Observed raw bacon stored over ready to eat items in the walk in cooler. Observed raw eggs stored over sliced cheese in the reach in cooler. CDI: Items rearranged. REPEAT VIOLATION 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in the reach in cooler and the walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw, shell eggs with gloved hands and then handle plate for customer. CDI: Employee doffed gloves, washed hands, and grabbed a new plate. EHS educated employee on when to wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid eggs stored in insufficient ice bath near grill. CDI: Ice bath correctly made and eggs cooled. REPEAT VIOLATION Some Improvement as this was the only item held above 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several food items held past 7 days including but not limited to pasteurized French toast mix (1/15), potato salad (1/3), hard boiled eggs (1/15), crab meat (1/5), turkey casserole (1/15), alfredo sauce (1/10), and artichoke sauce (1/3). CDI: Alfredo sauce and artichoke sauce were pulled from frozen last night and were actively thawing in walk in cooler. Products date marked with PFF date. All other items 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 .

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 provided for eggs offered undercooked on the cafe digital menu. VERIFICATION REQUIRED within 10 days to confirm menus have been corrected.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3-comp sink well above 500ppm. CDI: Product was manually diluted. EHS stressed the importance of validating concentration of sanitizer with test strips. EHS suggested that they have their vendor repair the sanitizer dispenser as well.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed pizza items thawing on counter for use during lunch. Items were above 41F and thawing at room temperature. CDI: Items placed in walk in cooler to properly cool until time needed for prep.

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 unlabeled squeeze bottles of clear liquid and oils at the grill. Ensure bottles are labeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have test strips for quat sanitizer. VERIFICATION REQUIRED within 10 days to confirm test strips have been obtained.

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 interiors and exteriors of equipment including refrigerators, shelving under prep tables, and other high touch surfaces with build up. REPEAT VIOLATION Previous violation corrected.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 walls throughout kitchen damaged and peeling. Observed walls throughout kitchen are not covered with a high gloss paint/material that promotes easy cleaning, especially in high splash areas. Ensure walls are repaired and properly maintained. 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 heavy build up in corner of wall between 3-comp sink and dish machine.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at grab n go bar hand sink. CDI: PIC provided soap.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork stored above lettuce in walk-in cooler. CDI: PIC rearranged storage order. Observed raw liquid eggs stored above various RTE items in reach-in cooler. CDI: PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: Food employee W/R/S can opener. 4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed speed gun nozzles soiled with buildup.

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 black bean soup and baked sweet potato cooling on speed racks at rate too slow to meet cooling parameters. PIC stated products prepared @11:30am. CDI: PIC placed soup and potatoes in ice bath for rapid cooling. 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 chopped lettuce cooling in open air produce cooler at a rate too slow to meet cooling parameters. PIC stated product prepared @12:30pm. CDI: PIC placed product in ice bath in walk-in cooler for rapid cooling. Observed fruit salad(melon) cooling in walk-in cooler at a rate too slow to meet cooling parameters. PIC stated product prepared @12:30pm. CDI: PIC placed product in ice bath in walk-in cooler for more rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw being held above 41F in ice bath on main line. Product only partially submerged in ice bath. PIC stated product placed into unit between 11am-11:30am. CDI: PIC placed product fully in ice bath for rapid cooling (product cooled to 48F within 52 minutes for cooling rate of 0.29). Observed pre-made “BLT” sandwiches being held on counter in ambient air. PIC stated product pre-made for lunch rush, then hot salmon added to product as ordered. EHS provided education and PIC opting to place product on TPHC. Observed salads and fruit salad being held on trays in dining room(lunch bar) in ambient air. Facility utilizing ice packs but insufficient to keep product within temperature parameters. EHS provided education and PIC opting to place product on TPHC. EHS provided paperwork via email. EHS will return within 3 days to verify TPHC paperwork complete and being properly implemented. VERIFICATION REQUIRED.

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 eggs on breakfast menu under ” the traditional” offered undercooked/MTO with no disclosure for consumer advisory. EHS will return within 10 days to verify menu corrected and disclosure added to menu item. VERIFICATION REQUIRED.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed white board cleaner stored with stainless steel bowls on top of clean dish shelving. CDI: Board cleaner moved to approved storage area.

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 black bean soup, salmon, and baked sweet potato cooling on speed racks in ambient air. CDI: Black bean soup and sweet potatoes placed in ice bath for more rapid cooling. Salmon placed on ice bath by PIC when EHS took first cooling temperature. Observed fruit salad (melon) cooling in deep plastic cambro container covered with plastic lid in walk-in cooler. CDI: PIC placed product in ice bath in walk-in cooler for more rapid cooling. Observed chopped lettuce cooling in open air produce cooler. Unit designed to cold hold, not cool product. CDI: PIC placed product in ice bath in walk-in cooler for more rapid cooling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two white cutting boards with heavy discoloration and moderate scoring.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for measuring hot water sanitizing dish machine. EHS will return within 10 days to verify facility obtained approved thermometer. VERIFICATION REQUIRED.

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 speed gun nozzle holder heavily soiled with buildup.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand washing sink. CDI.. Sink was cleaned out.REPEAT

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 and shakers without label's.

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 in need of light house keeping throughout kitchen.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in 2 hand sinks. CDI. Both sinks were cleaned

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few dishes with debris. CDI.. Moved items to dish machine for w/r/s/ 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 .

3-501.18 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 items marked for yesterday that according to PIC was prepped today.. CDI.. Items were dated correctly. 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 bin were clean utensils are stored with debris in bottom.

5-205.15 Maintain a plumbing system in good repair.Observed prep sink by door once turned on water coming from stem of faucet.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cup stored on prep area with food.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grilled marks on raw chicken in cold drawer. EHS asked Chef the process and chicken is placed on Grill for grill markes a then cooled down. Cooking is interrupted, Chicken in drawer was raw with grill marks CDI..Chicken was discarded. EHS left application for non-continuous cooking

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 employee wash hands for under 20 seconds. CDI..EHS educated facility about length of handwashing. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melons at 46F in Tall RIC.. CDI..Fruit was voluntarily discarded. EHS didn’t escalate points since it was only 1 item. 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 milk, tomatoes and lettuce prepared/used from previous days without dates. CDI.. CDI..PIC added dates. 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 several containers and squeeze bottles without labels. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use sanitizer buckets at 100..ppm CDI..PIC made new sanitizer at 400ppm. 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 debris in bins where clean utensils are stored.

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 towels in lettuce. CDI..PIC removed towel

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present with active ANSI food protection manager certification during all hours of operation. Establishment still within 210 days from permit issue date so 0 points taken. Points will be deducted for not having an employee present with active ANSI food protection manager certification starting next inspection. 0 pts. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee observed entering kitchen after break and began handling exposed food without washing hands first. Employees must wash hands before engaging in tasks that involve handling exposed food. CDI - Employee educated on when to wash hands and she washed her hands. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw chicken stored directly on top of pans of lasagna in walk-in cooler. Also, raw eggs stored on shelf above vegetables in small sandwich cooler bottom. Raw animal foods must not be stored above ready-to-eat foods or unwashed vegetables or produce. CDI - Food storage order corrected during inspection. 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. Can opener blade had visible multi-day buildup on it. Clean can opener blade every day. CDI - Can opener taken to dish machine to be re-washed. 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: 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 .

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Container of tomato paste from October had mold growth in it. Discard unsafe or adulterated food. CDI - PIC discarded tomato pasta.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of tomatoes, chicken, pan of roast beef, and pan of lettuce measured 49-62F and was out of temperature control. Kitchen employees were on break while these items were out of temperature control. Hold TCS foods in cold holding below 41F. CDI - PIC moved items to walk-in cooler. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Menu has consumer advisory statement on bottom, but the item that may be ordered undercooked is not tied to the warning on the menu (eggs). VR - Verification required within 10 days that eggs are marked with an asterisk on the menu that ties them to the warning on the bottom of the menu.

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. Bottle of oil beside grill was not labelled. Label all working containers of ingredients that are not readily identifiable (liquids, salt, sugar). 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pallet of cans stored on floor in dry storage. Box of fries stored on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3 wet wiping cloths observed on surfaces during inspection. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

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 Soup (9/2), 2 containers of chick peas (9/5) and 1 container of chicken (9/5) were held past 7 days in upright cooler. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. CDI - PIC discarded items. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment does not have quat test strips. VR - Verification required within 10 days that establishment acquires quat test strips. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on clean dish shelf. Store employee personal items in a separate area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no procedures for the cleanup of vomiting and diarrheal events. CDI: gave PIC a copy of procedures on site.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed quat sanitizer at 3-comp sink only reaching 50ppm. CDI: sanitizer was corrected to 150ppm during inspection. PIC stated that all dishes go through dishmachine to get sanitized a second time after washed, rinsed, and sanitized at the 3-comp sink.

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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 3 plastic containers of cream cheese dated 6/13 that expired past 7 days inside reach-in cooler. CDI: discarded by PIC.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed Caesar dressing and aioli contains raw egg yolks per PIC. Facility is on a rotating menu. CDI: by instruction to provide consumer advisory on menu for Caesar and aioli when it is served.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with wiping cloths inside measuring at 50ppm. CDI: buckets were dumped and refilled with proper concentration at 150ppm.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. PIC could not locate quat test strips. VR in 10 days.

6-303.11 Provide required lighting intensity. Observed only 8- 12 foot candles of light above warewashing area and vegetable prep sink. Provide at least 20 ft candles at warewashing area and 50 ft candles at prep sink.