SALATA SALAD KITCHEN REA FARMS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Certified PIC not present upon arrival. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 soups hot held below 135 degrees F. See temperature observation chart. CDI, soup reheated to greater than 165 degrees F. 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 several foods not date marked behind front counter and employee not able to determine how long item been in such as cooked shrimp and cooked pasta. CDI, foods 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths hung over prep sink when not in active use.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels at 1 of 2 handwashing sinks behind serving counter. CDI, towels supplied .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut ham, several cheeses and pasta station foods held betweeen 43-45 degrees F. Foods held in unit over 4 hours voluntarily discarded. Facility using TPHC unit unit repaired. Vr required to ensure unit maintaining TCS foods at 41 degrees F and below. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed black food thermometer not accurate to + or - 2 degrees F when calibrated in ice bath. CDI, thermometer calibrated while on-site. 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 1 container of sugar not labeled.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed plastic cups near register with lip contact area exposed. Maintain in protective sleeve or store in dispenser.

4-501.11 Maintain equipment in good repair. Observed gasket not in good repair and hanging below door.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed black food thermometer not accurate to + or - 2 degrees F when calibrated in ice bath. CDI, thermometer removed from use. Facility to use alternate small diameter probe thermometer on-site which was accurate. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-501.11 Maintain equipment in good repair. Observed handle on walk in cooler in poor repair and operator stated work order placed. Observed split gasket on door of prep refrigerator behind front counter.

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 floor in need of some cleaning behind front line and kitchen. Observed some buildup of boxes on ground near ware washing area. Minimize to and maintain clean to prevent potential pest harborage conditions.

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 containers of sugar not labeled

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test kit available for sink and surface sanitizer . Vr required .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed hotel pans stored as clean with visible sticker debris stacked together in dish pit area. CDI - PIC removed pans and placed back into three compartment sink to be rewashed. 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 .

3-501.15 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 cut tomatoes being cooled while in a deep, covered plastic container in WIC during inspection. Tomatoes were not cooling hastily. CDI - PIC placed tomatoes on sheet tray and placed in RIF to finish cooling process. EHS will follow up with long term compliance visit by 3/14/25. Risk Control Plan to be implemented. Repeat. 1 pt. 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 .

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 lids to catering containers being stored in a manner that would allow dust and debris to accumulate on the food contact surfaces. CDI - PIC flipped upside down. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats being stored on shelving unit storing customer single use utensils in catering area. Observed employee speaker and charger being stored on prep table in back prep area. CDI - PIC moved to appropriate locations. Repeat. 0.5 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off sink faucet with bare hands after washing during inspection. CDI - PIC intervened and educated employee on using a barrier to turn off faucet. Employee rewashed hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed container of RTE pickles being stored under unwashed produce in WIC. EHS noted the same products being improperly stored in previous inspection. CDI - PIC moved to appropriate location. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 lettuce cut at 8:30am holding at 62F at 1:35pm. CDI - PIC discarded. Repeat. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 lettuce cut at 8:30am being cooled in WIC in deep, covered plastic containers during inspection. Lettuce had not reached 41F within the four hour limit. CDI - PIC discarded. Repeat. EHS will follow up with long term compliance visit. Risk control plan to be discussed if no improvement is noted. 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 .

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 one can of mandarin oranges and all cans of artichokes in facility dented. Artichoke cans sustained heavy damage. Cans were not segregated from unadulterated cans. CDI - PIC removed from storage. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed most equipment next to three compartment sink wet stacked while being stored as clean. EHS reminded PIC that all equipment must be air dried after being cleaned to preclude microbiological growth. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone being stored on shelving above prep table in back prep area that was storing customer food. Observed employee backpack and water bottle being stored on catering prep unit. CDI - PIC moved items to appropriate locations.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables being stored above container of RTE pickles. EHS advised PIC to move to a different spot. 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 vegetable shredder and vegetable dicer being stored as clean with food debris caked on to food contact areas of the equipment. CDI - PIC moved to dish pit to be recleaned. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cooked beets portioned out at 10:30am maintaining a temperature of 44F at 2:40pm during inspection, missing the cooling window. CDI - PIC discarded beets. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 portioned out cooked beets being cooled in closed deli container that had missed the cooling window. Observed cut tomatoes in a bowl wrapped in plastic wrap temping at 56F at 2:40pm. No change in temperature had occurred by 3:10 pm. CDI - PIC discarded beets, and moved tomatoes to shallow, vented metal pan to allow for quicker cooling. 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 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 salmon thawing in WIC while in still sealed packaging. CDI - PIC removed salmon from packaging and placed on sheet tray to finish the thawing process.

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 dented can being stored in conjunction with safe, RTE cans of food during inspection. PIC stated they use cans whether or not they are damaged. EHS educated PIC on the dangers of using dented cans. CDI - PIC moved can to a different area so that they may return it for credit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic hotel pans being stored as clean wet stacked during inspection. EHS reminded PIC to ensure employees are allowing all equipment to be fully dried before stacking together. Repeat.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards in back prep area in need of resurfacing or replacement.

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 items held in prep tops without date marks. Currently facility does not have a system in place for date marking items located in prep tops. 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: 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 cut cabbage cooling at a rate of 0.03F/min inside plastic containers tightly covered with lids. CDI: Lids were vented. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers wet stacked.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC unable to provide food protection certification during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed multiple sanitizer buckets not labeled. CDI: Food employee labeled buckets

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed packages of imitation crab thawing in walk in cooler with ROP packaging still intact.

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 bottom of reach in freezer with a build up of food debris. Clean as needed.

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 4 pieces of salmon being held above 41F on serving station. CDI: PIC stated salmon had been holding on station for 2 hours. Salmon was moved to RIF to rapidly cool to 41F or below.

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 imitation crab in reduced oxygen packaging thawing in WIC still in packaging. Packaging stated product must be kept frozen. CDI: PIC cut open packaging.