CATALINA KITCHEN + BAR

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P -Observed food employee change gloves between working with raw meat and ready-to-eat foods, without washing hands in between. -CDI- PIC intervened and food employee washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed grilled chicken holding below 135F. -CDI- PIC reheated chicken to 165F. 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 no date mark on gluten-free pasta, burrata, whipped ricotta, sprouts, and deviled egg filling. -CDI- PIC verified prep date of all items by referencing larger batches in WIC or speaking with chef and properly added date mark. -Observed corn with illegible date mark. -CDI- PIC voluntarily discarded. -Observed crab cakes with incorrect date mark (date mark stated 8/26, past 7 days, yet PIC stated it was actually prepped on 8/30). -CDI- PIC corrected date mark. -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 .

3-501.19 (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 procedures for foods held on 4-hour TPHC (sushi rice, buffalo sauce, portioned lettuce). -CDI- During inspection, PIC re-wrote TPHC procedures using blank form at facility. 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 large batches of vodka sauce and arrabbiata sauce cooling in ice baths too slowly (30 degrees F in 90 minutes; from 123F to 93F). -CDI- PIC stirred sauces and added container of ice to center of sauce to rapidly cool. By end of inspection, EHS observed both sauces cooling at sufficient rates. 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed portioned, unpackages containers of ketchup stored directly next to the trash can, where contamination can occur. -EHS suggests storing ketchup in different area where contamination may not occur, or place barrier/shield between trash can and ketchup. 3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed bowl for mixing ahi tuna stored directly on top of exposed guacamole (directly touching guacamole). Store bowl in separate area to prevent contamination of guacamole.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloths, used for cleaning food-contact surfaces, stored directly on prep top, not within sanitizer solution. Store within properly concentrated sanitizer.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. -Observed scoop/tongs for stirring pasta stored in room-temperature water, below 135F.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying. -Observed wet stacking among multiple dishes. Ensure dishes are properly air dried prior to stacking. -REPEAT-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no quat sanitizer test strips for 3-compartment sink. Obtain quat sanitizer test strips. -10 day verification visit required-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee drink bottle stored on prep top surface, directly next to food preparation. -CDI- PIC relocated bottle.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink by dish machine. -CDI- PIC provided paper towels at handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple dishes with visible food residue on the food-contact surface. Ensure all food residue is removed during the wash/rinse/sanitize process. -CDI- PIC moved dishes to be re-washed. 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 raw chicken in prep unit cold drawer above 41F. Observed ambient temperature of unit at 48F. Observed no other TCS foods in prep cooler during inspection. -PIC placed raw chicken on temporary 4-hour TPHC, until cooler is repaired and properly cold holding at or below 41F. -Repair cooler. 3-day verification visit required- -Observed portioned spring mix and romaine above 41F in salad cooler. -PIC stated cooler was turned off overnight and romaine/spring mix was just portioned this morning. -CDI- During inspection, EHS observed ambient temperature of cooler dropping. -PIC placed half the portioned bags of romaine/spring lettuce in the WIC for rapid cooling, and placed the other half on 4-hour TPHC. Going forward, PIC stated cooler will be turned on hours in advance of service, and romaine/spring mix will be portioned the night before and allowed ample time to cool to 41F prior to placing in salad cooler.- 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 corn held past its 7-day time frame (prep date of 5/11). -CDI- PIC voluntarily discarded the corn. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying. -Observed wet stacking among multiple dishes. Ensure dishes are properly air dried prior to stacking. -REPEAT-

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 roasted tomatoes and red peppers held on 4-hour TPHC without a time stamp stating the start/discard time. -CDI- PIC correctly added time stamp.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed onion chili oil cooling too slowly (at a rate of 0 F/min) in an ice bath. Chili oil was originally prepared this morning, at 11am, and was still within its cooling window. Ice bath for chili oil had no ice water along the bottom, preventing rapid cooling. -CDI- PIC moved chili oil to WIC for rapid cooling. -Observed artichokes placed in prep unit cold drawer for cooling, after being opened from a can at room temperature this morning. Prep units are not efficient at cooling. Ensure TCS foods are at or below 41F prior to placing in prep unit. Utilize WIC, freezer, or ice baths for rapid cooling. -CDI- Because artichoke was still within its 4-hour cooling window, PIC moved artichokes to WIC for rapid cooling. By end of inspection, EHS observed artichokes cooling at sufficient rate to reach 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed spice containers (salt, pepper) without labels Observed squeeze bottles of oil without labels. Label all containers. -REPEAT-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying. -Observed wet stacking among multiple dishes. Ensure dishes are properly air dried prior to stacking. -REPEAT-

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 high-temperature dish machine not reach a surface temperature of 160F (dish plate thermometer read at 158F) at start of inspection, during active dish washing. -CDI- PIC adjusted dish machine and, by end of inspection, EHS observed dish machine reach a utensil surface temperature of 160F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple dishes with food and/or sticker residue, stacked and stored as clean. -CDI- Dishes were moved to 3-compartment sink to be properly washed, rinsed, and sanitized. 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 multiple items in prep units above 41F (see temperature chart). PIC stated foods above 41F were used frequently during lunch rush. All other items in units were 41F or below. PIC stated temperature of each unit is checked upon facility’s opening, and PIC stated all cold holding equipment was working properly this morning. -CDI- PIC voluntarily discarded items above 41F whose temperature was not checked within the past 4 hours (crab cakes, sliced tomatoes). PIC moved items that were used frequently during lunch rush to WIC for rapid cooling. -PIC emphasized with food employees the importance of keeping cold drawers and flip tops closed when not in active use, and ensuring foods are cooled to 41F or below prior to placing in prep units. -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 multiple items in prep units without a date mark (sliced tomatoes, pico, roasted tomatoes, grilled onions, roasted red peppers, seafood mixture, deviled egg mixture). -CDI- PIC verified prep date of items with stock batches in WIC and properly added date marks. -Observed mushroom purée and polenta in WIC with incorrect date marks (stated prep date of today, 9/16, when the correct prep date was yesterday, 9/15. -CDI- PIC corrected date marks. 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 incomplete written TPHC procedures for food held on TPHC for 4 hours (procedures were missing: food items, location, and labeling method). -CDI- PIC fully completed the TPHC procedures form. -PIC also stated facility will now hold chicken flour mixture on TPHC for 4 hours.- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 spice containers without labels. Label all containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple dishes. Ensure dishes are properly air dried prior to stacking. -REPEAT-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Tags kept in non chronological order. Starts 9/24, 12/24, 2/25,3/25.5/24, etc, VR required

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few TCS items holding over 41F. Line check was done 1 hour prior. Great deal of improvement. Ensure items prepared that day are fully cooled (especially if heat treated) before placement in cold holding prep units. Corn prepared today was heating items around it in cold holding unit. Great deal of improvement. CDI Items recooked rapidly in freezer and WIC. Reduce to 1/2 points. 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 .

3-603.11 (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 on menu the following items that are served undercooked with no asterisk, Lox and bagel, add on of salmon to Entree salads. VR required PIC states that Mahi Tacos are fully cooked.

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 several dented cans stored in use with no markings indicating being held to discard/for credit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food with no head cover. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet tight at stacking.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Test strips were not working properly, requires new strips. VR 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 build up and food debris in bottom of reach in freezers. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items like phone and wallet stored on prep table and shelving with customer product.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed couple containers with food residue on outside touching inside, food contact portion, of next container stacked clean. Observed can opener with encrusted residue on blade. CDI Items placed in dish area for re wash. 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 chicken breasts, unsalted butter in various locations, rice holding below 135F. CDI PIC voluntarily discarded. Repeat Rice if held in method currently holding will need to be placed on TPHC. 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 several TCS items throughout facility holding above 41F. Items had been prepared the day before or more and were not in a cooling phase. Dressings that were TCS were voluntarily discarded. Pomodoro sauce was 41F less than 2 hours prior and was placed in WIC to recool quickly, Turkey, Lima beans, corn salsa, shredded cheese, milk, oat milk, parmesian, whipped unsalted butter in individual servings, were all voluntarily discarded. Some cold holding issues are due to holding TCS items in plastic bottles in prep top, discussed placing bottles in cold drawers to ensure items remain 41F and below in between uses. Other items holding above 41F and below are possibly due to equipment. VR required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 meat balls, roasted red peppers, and other TCS items prepared yesterday with no date mark. CDI PIC date marked. Repeat Improvement from last inspection, no escalation in points. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (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 two containers of cooked tomatoes stored on countertop with time stamp. PIC stated that items were held on time. PIC stated they did not have TPHC paperwork available. CDI PIC and EHS filled out MCHD TPHC paperwork and discussed placing unsalted butter in various forms (melted, on wheel, whipped individual portion) and rice on TPHC as well. 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 multiple spray bottleswith cleaners (degreaser, bleach) with no label. CDI Labels placed on spray bottles.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef in orginal packaging and raw fish in various packaging being thawed under running water but not submerged in water with running water. CDI PIC filled bays up.

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 multiple bottles of oil with no label. Repeat

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed thawing beef in original packaging being thawed under running water in middle of three bay dish washing sink with dirty equipment. CDI PIC moved beef to prep sink to continue proper thawing.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food with no head cover.

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 and food debris in bottom of reach in freezers.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Heat treated tomatoes and canned peppers held on line below 135F. PIC stated that they intended to hold them out at room temperature, suggested going forward to put items on TPHC. CDI PIC voluntarily discarded. Observed rice held in hot holding unit holding below 135F. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in prep line prep units holding above 41F. Observed bags of ice placed on items. PIC stated issues with units. PIC stated that nothing was kept in units over night and placed them in units in morning. Items had been in unit for 3 hours. PIC moved all TCS items to WIC to rapidly cool. Emergency TPHC was written up and deployed for rest of day. PIC stated repairman would arrive after 5 pm. Units will have to be working and holding TCS items 41F and below by tomorrow or facility will not be able to open and operate. VR required. Observed holding oil with cooked onions and garlic being held at room temperature. CDI PIC voluntarily discarded and will use TPHC going forward Observed butter wheel using unsalted butter being held at room temperature. CDI PIC voluntarily discarded and going forward will utilize TPHC or switch to margarine or commercially salted butter. 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 .

3-501.18 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 multiple TCS items requiring date marking past the 7 day expiration date. (Quinoa 6/30, cooked squash 7/2, cooked scallops 7/2, tomato sauce 6/29, ragu sauce 7/3). Additionally multiple items were mis dated. CDI All expired items were voluntarily discarded. All misdated items were give correct date. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut lettuce, cooked corn, turkey, with no date mark, prepared day before. CDI PIC date marked items. 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 prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish in unopened packaging being thawed in WIC. CDI PIC removed items from ROP.

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 multiple bottles of oil and wine/vinegar with no label.

4-501.11 Maintain equipment in good repair. Observed all prep units across from flat top grills not holding any item 41F and below. Temperature lights were flashing. PIC called repairman to repair immediately.

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 facility has no Independent thermometer to read max temp of hot water sanitizing machine VR required

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottles with quat based sanitizer at 0ppm. CDI PIC refilled spray bottles at 150 ppm. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers on containers stacked clean touching inside, food contact surface of next clean container. CDI Items moved to dish area for re wash. Observed residue on can opener blade, a food contact surface. CDI PIC moved can opener to be rewashed. 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 tomato purée and gluten free cooked pasta with date mark of 12/1. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 no footnote on menus. Vr No points taken because this was repeat from last inspection and VR was not completed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no labels on two bottles of sanitizer spray. CDI PIC wrote “Sanitizer”on both bottles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with food with no beard guard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet tight at stacking. 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 inside of reach in freezers with debris on bottom shelf of shelf. More frequent cleaning is required.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed food employees changing task with no gloves and no hand washing. CDI coached and hands washed. No subsequent food handled 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 recontaminate hands on handles immediately after washing. CDI coached hand swashed 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 .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P observed bare hand contact of advance preparation of vegetables. CDI coached 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

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 facility has good date marking procedures but are not all tcs date mark applicable food marked. CDI date marked 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 (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 no footnote on menus. Vr

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep surfaces not in sanitizer

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on cook line with stickers still on

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet tight at stacking.

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 facility has no Independent thermometer to read max temp of hot water sanitizing machine