SKYLAND FAMILY RESTAURANT

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P EHS observed food employee crack rawshell eggs and without washing hands or donning. New gloves grabbed plate to plate ready to eat foods. CDI- EHS intervened before eggs were plated and employee discarded gloves, properly washed hands and got new plates. -2-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer solution at 100ppm. EHS and PIC determined that the chemical dispenser at the 3-compartment sink was not functioning properly. PIC will instruct employees on how to hand mix sanitizer until work order is fulfilled. **REPEAT** -0.5-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a large amount of metal container and other dishes stacked wet. -0-

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. Observed low grout throughout facility. 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 food buildup on ceiling tiles in prep area. Observed dust buildup on AC/vent covers throughout kitchen. Observed build up on walls in dish pit. 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 broken/cracked and loose floor tiles throughout. **REPEAT** -1-

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 cooked onions, cooked wings, and sliced ham without a date mark. CDI- EHS allowed PIC to date mark items as they were present during prep. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 employee medication stored on the bottom of a prep unit.CDI- PIC moved items to the office. -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 several squeeze bottles on the line without labels. EHS advised that anything taken out of its original container shall be labeled. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer solution at 100ppm. EHS and PIC determined that the chemical dispenser at the 3-compartment sink was not functioning properly. CDI- PIC remade sanitizer solution at 200ppm. PIC will instruct employees on how to hand mix sanitizer until work order is fulfilled. -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 rusted shelving used for dry storage and rusting prep units throughout.Repair/replace. **REPEAT** -1-

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed multiple pans in the kitchen with heavy grease deposits present. **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 build up of grease and food residue throughout the facility under and behind equipment. Facility walls had visible grease residue present. Move frequent cleaning recommended. **REPEAT** -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed leak at the 3 compartment sink. -0- 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed backflow preventer not rated for continuity pressures being held under continuous pressure. Facility has splitter valve with a hose nozzle attached and the water was on- rendering the unit under continuous pressure. CDI- PIC turned off water and disconnected the hose nozzle. EHS advised that facility could also get an additional back flow preventer that attached to the faucet then the splitter connects to that preventer.

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. Observed low grout throughout facility. 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 food buildup on ceiling tiles in cook line area. Observed dust buildup on AC/vent covers. 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 broken/cracked and loose floor tiles throughout. **REPEAT** -1-

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 Observed food employee don gloves and prepare a salad without first washing their hands. CDI- PIC notified PIC who corrected action and employee completed a correct hand wash. **REPEAT** See comments. 2-301.15 Only wash hands in handwashing sink. -PF Observed food employee go to wash hands in the 3-compartment sink. CDI- EHS intervened and food employee washed hands at hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages at hot well at 125F. CDI- Items were reheated to 165F on stove. **REPEAT** 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 meatloaf, salas and a gallon of milk without a date mark. CDI- PIC was able to discuss with employees and determine the prep date of the items. EHS allowed PIC to date 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 .

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 (ROP) prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish thawing that had not been removed from ROP environment. -CDI- EHS educated PIC on removing items from ROP environment. **REPEAT**

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 rusted shelving used for dry storage and rusting prep units throughout.Repair/replace. **REPEAT**

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed multiple pans in the kitchen with heavy grease deposits present. 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 build up of grease and food residue throughout the facility under and behind equipment. Facility walls had visible grease residue present. Move frequent cleaning recommended.

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. Observed low grout throughout facility. 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 food buildup on ceiling tiles in cook line area. Observed dust buildup on AC/vent covers. 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 broken/cracked and loose floor tiles throughout. Observed shelving attached to wall used to store clean dishes not in good repair. **REPEAT**

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed cashier don gloves to prepare food without washing hands. -CDI- EHS intervened and educated PIC on when to wash and cashier washed hands. PIC instructed employee to wash hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw eggs and begin to return to handle RTE foods without changing gloves and washing hands.. -CDI- EHS intervened, educated on when to wash. **REPEAT** **Full Points**

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored as clean with visible food debris present. EHS observed multiple sheet pans stored as clean with a grease residue. CDI- Items were taken to dish area to be w/r/s. **REPEAT** 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 cooked potatoes in the hot cabinet at 115F. CDI- Potatoes were reheated to 165F and placed back in the hot cabinet. 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 cut tomatoes and house made ranch dressing in a prep unit holding above 41F. See temperature chart,. Items were double panned which could explain the increased temperature. CDI- PIC voluntarily discarded the items. **REPEAT** 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 Alfredo, marinara, and tzatziki dated with a discard date of 7/31. Observed no date mark on meat loaf or salsa. CDI- PIC voluntarily discarded items past the discard date. PIC was able to verify preparation date with employee and items were back dated. 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 facility holding sliced ham, cut tomatoes and cooked sausage on the counter on TPHC without written procedures. CDI- EHS provided procedures and assisted PIC in completing them. 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 that cut ham, tomatoes, cooked sausage, and raw shell eggs being held on TPHC were not labeled accordingly. CDI- EHS allowed PIC to back time the TPHC products. Items were almost gone and about to be refreshed and relabeled.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed that nearly all menu items had a consumer advisory asterisks (deserts, waffles, chicken dishes, etc.). Having all items marked as being offered raw or undercooked is not accurate and misleading to the customer. Facility needs to correct this by removing asterisks from products that are not offered raw or undercooked. 10-day VR REQUIRED.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed facility had two bottles of household insect killer in chemical storage area. CDI- PIc voluntarily discarded of the insect killer. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer over 200ppm. CDI- PIC corrected concentration to 50ppm.

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 fish thawing that had not been removed from ROP environment. -CDI- EHS educated PIC on removing items from ROP environment. **REPEAT**

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout. **REPEAT**

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed ice build-up on products in the walk in freezer. EHS advised PIc to have unit serviced. CDI- PIC voluntarily discarded items that had been damaged by ice.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed that employees preparing take out order, preparing soups and breads were not wearing a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer concentration at 0ppm. -CDI- PIC corrected concentration to 50 ppm. **REPEAT**

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying dishes with a cloth. EHS educated PIC that this is not allowed. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of metal pans in clean dish storage that were stacked wet.

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 rusted shelving used for dry storage and rusting prep units throughout. Observed shelf near mop sinks being held up with bricks. Repair/replace. **REPEAT** 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed facility using grocery bags to stored raw foods in the WIF. CDI- EHS provided education and product was taken out of grocery bag.

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. Observed ceiling tiles in FOH area that are not smooth and easily cleanable. Observed low grout throughout facility. 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 food buildup on ceiling tiles in cook line area. Observed dust buildup on AC/vent covers. 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 broken/cracked and loose floor tiles throughout. Observed shelving attached to wall used to store clean dishes not in good repair. **REPEAT**

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and bag stored with facility food in dry storage area.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed WIC not functioning at time of visit. PIC stated that WIC was properly functioning at arrival at 6 am and that around 7am, he noticed that unit was not functioning. Upon further review, PIC stated that fan was blowing when he first checked and that it was not blowing when he checked later. EHS asked PIC if PIC had taken any temperatures of TCS items or ambient temperatures of unit and PIC stated that he had not. EHS educated PIC on PIC duties of ensuring that temperatures of TCS items are maintained at 41F or below. -0- 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.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw eggs and begin to return to handle RTE foods without changing gloves and washing hands. Observed food employee handle raw chicken and begin to return to handle RTE foods without changing gloves and washing hands. -CDI- EHS intervened, educated both on when to wash and both washed hands. **REPEAT** -2- 2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee start to wash hands at prep sink. -CDI- EHS intervened, educated food employee on where to wash and food employee washed hands at hand sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed boxes of tomatoes and squash stored over RTE chicken soup, milk and juices in WIC. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0- 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed WIC not functioning. Observed multiple items above 41F. Observed items being held on ice at cook line above 41F. Refer to temperature chart. Observed ambient air of WIC at 68F. -CDI- PIC voluntarily discarded TCS items above 41F, moved all raw proteins at 45F or below to WIF. Facility to not use unit to hold any TCS items until repairs have been made. Repair person arrived at time of visit and ambient temperature lowered to 51F. **3 DAY VERIFICATION REQUIRED** -1.5- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. Per PIC, contents were degreaser. -CDI- PIC properly labeled items. **REPEAT** -1

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 items prepared today such as house made ranch containing buttermilk and cut tomatoes cooling in prep unit. Housemade ranch was found cooling with lids and stacked on top of each other. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in WIC to rapidly cool back down. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (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 fish thawing that had not been removed from ROP environment. -CDI- EHS educated PIC on removing items from ROP environment. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout, especially near mop sink. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw turkeys stored on floor in WIC. -CDI- PIC relocated items. 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 2 dented cans stored with non dented cans. -CDI- PIC voluntarily discarded items. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer concentration at 10ppm. -CDI- PIC corrected concentration to 50 ppm. -0-

4-501.11 Maintain equipment in good repair. Observed WIC not functioning, as if entire unit had been turned off. -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 rusted shelving used for dry storage in need of replacement.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed hose connected at mop sink faucet with no back flow prevention device. -CDI- EHS educated PIC on removing hose from water source when not in use and PIC removed it. -0-

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. Observed ceiling tiles in FOH area that are not smooth and easily cleanable. Observed cardboard on floor of WIC. 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 food buildup on ceiling tiles in cook line area. Observed dust buildup on AC/vent covers. 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 broken/cracked and loose floor tiles throughout. Observed shelving attached to wall used to store clean dishes not in good repair. **REPEAT** -1-

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./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 food employee drinking in kitchen area from water bottle with no straw. -CDI- EHS educated PIC on proper drinking and PIC voluntarily discarded item. -0-

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 PIC and food employee wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing techniques and both properly rewashed hands. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC and two food employees wash hands and not use a barrier to turn off the faucet thus recontaminating their hands. -CDI- EHS educated both on using a barrier and both rewashed hands. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE spring mix, unwashed squash stored over orange juice and unwashed produce stored over water bottles in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed baked potatoes and country steak prepared yesterday above 41F. -CDI- PIC voluntarily discarded items. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 deli turkey, lasagna and ham date marked 1/21 (discard 1/27). Observed meatloaf and cut tomatoes improperly date marked; 1/26-2/2 (discard should be 2/1). -CDI- PIC voluntarily discarded items past date and properly date marked other items. **REPEAT** -3- 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 written TPHC procedures for raw shelled eggs being held on time. -CDI- EHS provided PIC with TPHC handout and assisted with filling it out. **REPEAT** -1.5- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 1 spray bottle with missing label and another spray bottle with a barely legible label. -CDI- PIC properly labeled items. -0-

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 items cooling from prior day that did not meet cooling parameters. Potatoes were found cooling wrapped in foil and second container of potatoes were found out in ambient air. Country steak was found fooling in a container with plastic covering, stacked on top of other containers. Observed country steak prepared today cooling at a low rate. Items were found cooling in containers with lids and plastic coverings and stacked on top of other containers. -CDI- PIC voluntarily discarded items that did not meet cooling parameters and removed lids and plastic coverings to facilitate rapid cooling. **REPEAT** -1- 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(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloth container on floor. -CDI- PIC relocated items. -0-

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 clean knives stored on shelves with dust accumulation. -CDI- EHS educated PIC on proper storage of clean utensils and OIC moved items to dishpit to be W/R/S. -0-

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 broken/cracked and loose floor tiles throughout. Observed shelving attached to wall used to store clean dishes not in good repair. **REPEAT** -1-

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 food employee drinking from cup with no straw in kitchen area. -CDI- EHS educated PIC on designated areas. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored over retail items in WIC. -CDI- EHS educated PIC on proper storage of items and PIC relocated items. -0-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed cashier don gloves to prepare food without washing hands. -CDI- EHS intervened and educated cashier on when to wash and cashier washed hands. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC placed items at dishpit to be W/R/S. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed housemade ranch and blue cheese containing buttermilk in prep unit above 41F. Observed items in WIC above 41F. Refer to temperature chart. Per PIC, some items were out today for prep. -CDI- PIC placed items in WIC or WIF to cool back down. **REPEAT** -3- 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- 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 improperly date marked; marinara 9/30-10/7 (discard should be 10/6), feta cheese 10/7-10/14 (discard should be 10/13) and pork 10/3-10-10 (discard should be 10/9). Observed no date mark on rice, ham, salsa and cut purple cabbage. -CDI- PIC properly date marked items and discarded items without a date or past date. **REPEAT** -3- 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 written TPHC procedures for raw shelled eggs being held on time. -CDI- EHS provided PIC with TPHC handout and assisted with filling it out. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 items prepared today cooling in WIC with lids/plastic coverings and stacked on top of other items. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids/plastic coverings to facilitate rapid cooling. **REPEAT** -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 wiping cloth in sanitizer concentration at 0ppm. -0-

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 broken/cracked and loose floor tiles throughout. Observed shelving attached to wall used to store clean dishes not in good repair. **REPEAT** -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present for the majority of the inspection. -CDI- PIC with CFPM arrived halfway through the inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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- Observed several priority violations during inspection. Observed no CFPM at beginning of inspection. -CDI- EHS coached PIC. **REPEAT** -1-

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 food employee wash hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing procedures and food employee rewashed hands. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. Observed food employee return from outside and change gloves to return to food prep without washing hands. -CDI- EHS educated food employee on using a barrier to turn off the faucet and food employee rewashed hands. EHS educated food employee on changing gloves AND washing hands after returning to work station from outside and food employee washed hands. **REPEAT** -4- 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P- Observed food employee handle raw chicken and return to RTE food without changing gloves and washing hands. -CDI- EHS educated food employee on when to wash and food employee changed gloves and washed hands. 2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee (after EHS directed food employee to wash hands) begin to wash hands at 3-compartment sink. -CDI- EHS educated food employee on only washing hands at handwashing sink and food employee when to handwashing sink to wash hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handwashing sink to wet cleaning towel. -CDI- EHS educated food employee on proper use of handwashing sink. -0-

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 turkey stored over raw beef in WIC. -CDI- PIC corrected storage order. 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 tomatoes stored over washed green peppers in WIC. Observed unwashed lemons stored over RTE spring salad mix in WIC. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed some items being hot held at steam table with no protective covering.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris, greasy and sticker residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwaves in need of cleaning, especially on top portion. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at dish machine at 0 ppm. **3DAY VERIFICATION REQUIRED** 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside of ice machine. Increased and more thorough cleaning frequency recommended. **REPEAT**

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. -Pf- Observed country style steak in WIC above temperature. Upon further investigation, PIC explained that product was not fully cooked. PIC explained process to EHS. PIC stated that facility sears country style steak on the grill and then marinades it and places it back in WIC and then it is fully cooked at a later time. PIC unable to answer questions about FC temperature when item is removed from grill after pan searing. EHS explained to PIC that cooking process cannot be interrupted without having prior approval. -CDI- PIC voluntarily discarded items and EHS emailed PIC copy of NCC form. -0- Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety

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 country style steak and turkey prepared yesterday above 41F. Observed rice prepared today more than 2 hours ago between 70-74F. -CDI- PIC voluntarily discarded items. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken, potato wedges and baked sweet potatoes hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 135F. **REPEAT** -1.5- 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 items in prep units and WICs above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 ham and turkey in prep unit with no date. Observed gyro meat in prep unit date marked 9/5 (discard 9/11). Observed multiple items in WIC with improper date marking; turkey 9/11-9/18 (discard should be 9/17), pot roast and green beans 9/14-9/21 (discard should be 9/20), and country style steak 9/15-9/22 (discard should be 9/21). -CDI- EHS educated PIC on proper date marking and PIC properly date marked items and placed proper dates on other items. **REPEAT** -3- 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 items prepared yesterday that did not meet cooling parameters. Observed items prepared today more than 2 hours ago above 70F. Observed items cooling at ambient temperature at a slow cooling rate. Observed items cooling in WIC with plastic wraps/lids and in containers filled to the top. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items that did not meet cooling parameters and removed lids and spread other items out and placed items in WIC to facilitate rapid cooling. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 raw salmon not removed from ROP environment. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread stored on floor in WIF. -0-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloth container stored on floor. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1- 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 clean lids stored in a bus tub with heavy debris.

4-501.11 Maintain equipment in good repair. Observed leak at prep unit/freezer lowboy. Repair. -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 food debris and buildup in interior surfaces of equipment. -0-

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 dust build up on vent covers on ceilings. Observed food debris on floors in hard to reach areas - between, behind and underneath equipment. Increased and more thorough cleaning frequency recommended. 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 broken/cracked and loose floor tiles throughout. Observed shelving attached to wall used to store clean dishes not in good repair. Observed flooring starting to come up at entrance/doorway to WIC. Repair. 6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard on floor in WIC to prevent slipping. Remove and replace with proper mats. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present for the majority of the inspection. -CDI- PIC with CFPM arrived towards the end of the inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- When EHS questioned PIC about training of foodborne disease prevention, PIC stated that some employees are not properly trained due to language barriers. -CDI- EHS educated PIC on the importance of ensuring all staff receive proper training. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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- Observed 2 PICs not able to answer questions related to food borne disease. Although foodborne disease handout was posted in facility, EHS had to point it out to PICs and review it. -CDI- EHS educated PICs on foodborne disease and the importance of having knowledge and being able to easily identify the posted information. -0-

2-301.14 (B) Wash hands after using the toilet room. -P- Observed food employee return from toilet room without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a paper towel to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. **REPEAT** -2-

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 beef cube steaks stored over raw shelled eggs. -CDI- PIC corrected storage order. 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 tomatoes stored over milk, water, and meatloaf in WIC. Observed unwashed squash stored over RTE celery and carrots in WIC. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside of ice machine. Increased and more thorough cleaning frequency recommended. -0-

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 food employee reheating rice under running hot water. -CDI- EHS educated food employee on proper reheating procedures and food employee placed item in oven to properly reheat. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed rice HH in steam cabinet at 128F. -CDI- PIC reheated item to above 165F. -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 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 housemade ranch and blue cheese (contains buttermilk) and whole milk and chocolate milk in server cooler above 41F. Observed ambient temperature of server cooler at 43F. Observed sliced cheese in prep unit at 43F. Observed cooked beef in WIC at 46F. -CDI- PIC voluntarily discarded of TCS items in server cooler and placed beef and cheese slices in freezer to cool back down. **3DAY VERIFICATION REQUIRED** **ESTABLISHMENT WILL NOT USE UNIT UNTIL IT HAS BEEN REPAIRED** **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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-/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 mozzarella cheese, cut lettuce and sliced tomatoes in prep unit with no date. Observed cut tomatoes in salad prep with no date. Observed items improperly date marked such as marinara sauce and spaghetti date marked 3/16-3/23 (discard should be 3/22). Observed macaroni noodles and potato salad with discard date of 3/16. Per PIC, items in prep unit were prepared yesterday. -CDI- PIC voluntarily discarded items past date mark and properly date marked other items. **REPEAT** -3- 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 wet stacking with dishes stored as clean. **REPEAT** -0.5-

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed warewashing sink being used to heat rice after manual warewashing without a sanitizing step. -CDI- EHS educated PIC on proper reheating procedures and use of prep sink and PIC reheated rice on stove top. -0-

5-205.15 Maintain a plumbing system in good repair. Observed bucket to catch water stored under handwashing sink for leaks. Repair. -0-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee working/cracking raw shell eggs and also working with green onions and diced tomatoes for the omelet with no hand wash and glove change between. CDI - Employee was educated and washed hands properly. Line cooks will split work load, one cook will work exclusively with raw foods and the other will get all RTE foods.

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw ground beef stored in the same container as salmon patties in RIC. Observed raw ground beef stored above breaded salmon. CDI - Salmon removed and voluntarily discarded. Storage order was rearranged. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw ground beef patty stored above French fries. CDI - Storage order was rearranged REPEAT. No point escalation. Observed improvement of raw and RTE food storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed plastic rapid and debris present on the surfaces of pans stored as clean. Observed food debris/build-up on the blade of the can opener. CDI - All pans and equipment were moved to the 3 compartment sink to be w/r/s.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed egg & milk wash mixture held above 41F. CDI - Placed in ice bath to rapidly cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 food stored inside prep unit RIC (Turkey, Ham, gyro meat, & fried chicken tenders) with no date marking. CDI - The correct date marking was added. 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 pulled chicken and ground beef with incorrect date markings. Chicken was dated for 9 day holding period. Ground beef was dated with last months date marking (10/8). CDI - Date marking was corrected.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans were separated.

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. 4-501.11 Maintain equipment in good repair. Observed rusted and damaged shelving inside the WIF. Transitional item.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee wash hands and turn off faucet without using paper towel barrier. CDI - Employee washed hands properly.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee touch pancake with barehand, observed pancake being served to customer by another waitress. CDI - Pancake was retrieved and discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef stored above RTE foods inside the WIC. Observed raw pooled eggs stored above onions and mushrooms inside RIC. CDI - Storage order was rearranged.

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. 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 . Observed Boston butt (x4) placed inside the WIC to cool the previous night. Boston Butt was observed at 45F at 2:00 PM the following day. Boston Butt did not cool to 41F within 6 total hours. CDI - Boston Butt was voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 sliced tomatoes, coleslaw, sausage, gravy, ham, turkey, boiled eggs, and pasta prepared the previous day with no date marking. CDI - The correct date marking was added. 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 coleslaw (10/7) stored inside the WIC longer than 7 days. CDI - Coleslaw was voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle with no label. CDI - Bottle 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 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 . Observed large Boston butts wrapped in plastic that did not cool to 41F from the previous night. CDI - Items discarded.

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, spices, seasoning shakers and bottles of oil with no labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep surfaces. CDI - PIC moved cloths to sanitizer. Observed wet wiping cloths stored in sanitizer at 0 PPM. CDI - Sanitizer was replaced with correct concentration.

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 multiple knives toured in crevices between prep units and prep tables. CDI - Knives were moved to dish pit.

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. 4-501.11 Maintain equipment in good repair. Observed rusted and damaged shelving inside the WIF. Transitional item.

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 open employee drink on prep table while food prep was occurring. CDI - employee removed drink. No contamination observed.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee crack raw shell eggs, change gloves, and attempt to take new to-go box for cooked food. EHS intervened and reminded employee to wash hands. CDI - employee washed hands before continuing.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee place cooked bacon on plate with bare hands. EHS reminded employee to not contact RTE food with bare hands. CDI - bacon was discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-602.11 (E) Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed buildup inside ice machine.

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 turkey that was cooked yesterday in WIC at 45 F. CDI - PIC voluntarily discarded food. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage under heat lamp at 107 F and tomato sauce in steam well at 105 F. Food had been reheated one hour prior. CDI - employee reheated food above 165 F. 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 multiple containers of beans, chicken, and steak in WIC with no date. Observed plate of ribs and plate of cooked peppers with no date mark. PIC stated that containers of food were cooked yesterday. PIC did not know when ribs or peppers were cooked. CDI - date marks were added to containers and peppers and ribs 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 .

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 turkey cooked yesterday in covered pan in WIC at 45 F. CDI - PIC voluntarily discarded food and will adjust cooling methods to ensure food cools at the required 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 .

3-501.13 (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 thawed salmon in sealed ROP package in low reach in.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep surfaces. CDI - PIC moved cloths to sanitizer.