CULINARY DROPOUT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a container of raw burger patties to be stored behind insert containers of RTE cheeses in the refrigerated drawer beneath the flattop grill. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of mashed potatoes to be hot holding in the tabletop steamtable adjacent the fryers at temperatures of 110-130F. PIC stated that it gets reheated at approximately. 10:30am prior to being placed into the steamtable. REPEAT. CDI - Mashed potatoes rapidly reheated to 165F on the stovetop. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). - Observed the facility to lack a date marking system for the items at the cookline. Items found without date marks in various refrigerators at the cookline include: roasted asparagus, pico de gallo, corn, guacamole (w/ diced tomatoes), chicken tacos (w/ cooked chicken), blanched broccolini, blanched bok choy, roasted eggplants, cooked spinach, cooked spiral pasta, and house made buttermilk ranch. All items were prepared the day prior or were from a bulk batch that was appropriately date marked in the WIC and within its 7 day date marking period. Date marking on items throughout the WIC and other areas of the kitchen is satisfactory. Date marks placed onto all items at the cookline at the time of the inspection. 10 day VR to observe date marking system implemented for cookline working containers. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed 2 wiping cloth buckets to be testing <50ppm wuaternary ammonia at the cookline/prep areas of the kitchen. CDI - Wiping cloth buckets emptied and refilled with properly concentrated 250ppm solution.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed a metal spoon to be stored inside a container of honey mustard at the pizza station with the handle fully submerged into the product. CDI - Utensil removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee healthy policies on site at the time of the inspection. PIC stated that the do go through an online open boarding process that involves training on foodborne illnesses and symptoms but they could not access the signed versions at the time of the inspection. CDI - EHS provided paper copy of Mecklenburg County employee health policies and onsite employees signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of chicken stock to be hot holding at the cookline at a temperature of 91F. CDI - PIC placed container onto the stove to rapidly reheat 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of salmon dip, pimento cheese, egg yolk, and onion dip to be at temperatures of 45-51F in the opentop refrigerator adjacent the fryer station. Items in the opentop portion struggle to maintain temperature as the lids provided with the refrigerator are not insulated and do not create a seal trapping cold air in the unit. Unit is functional and ambient holds at 41F for the drawers. PIC stated that they may get rid of the unit all together as it has caused issues in the past and continues to cause issues. All items stated above were placed in the unit prior to opening. - Observed an insert container of portioned bags of prime rib to be at temperatures of 43-47F in the refrigerated drawers beneath the grill. Items a=were boring up to the grill prior to opening. CDI - PIC relocated all items to the blast chiller to rapidly cool. - Observed an insert container of garlic butter (containing unsalted butter) to be stored directly on the cookline prep table at a temperature of 65F. PIC stated that they keep it out of refrigeration to make it easier to spread and it was brought up to the line upon opening at 11am. CDI - PIC placed temporary TPHC time stamp to be discarded at 3pm and is going to decide to hold the item permanently on TPHC or switch to salted butter in the recipe. 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 .

3-501.15 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 insert containers of sour cream, pico de gallo, and shredded lettuce to be at temperatures of 43-48F in the cookline opentops at the time of the inspection. PIC stated all items were prepared/cut prior to opening and then brought up to the cookline opentops, which are units not designed nor approved for rapid cooling. REPEAT. - Observed insert containers of buttermilk ranch, pico de gallo, and salmon dip to be at temperatures of 45-59F in the WIC. PIC stated that all items were out prior to EHS arrival to be used for morning prep and restocking containers to be used at the cookline, and then were placed back into the WIC with the tight fitting plastic lids on which obstructs the cold air flow and does not allow for the product to adequately cool down. CDI - All items moved to the blast chiller to rapidly cool down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed a container of water to store in use utensils at the cookline to be at a temperature of 103F. CDI - PIC placed container of water on the stove to rapidly reheat to 135F.

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 cleaned plastic containers to be wet nested on the clean dish storage rack in the dish pit. REPEAT.

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 a sheet pan with portioned packages of cooked short rib stored on a spread rack in the WIC directly below sheet pans of raw halibut and raw shrimp. CDI - PIC relocated sheet pan of cooked short rib to top of speed rack, above the raw products. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. - Observed the large pass through dishwasher to not be reaching the proper sanitizing temperature of 160F, only hitting a max of 150F at the time of the inspection. PIC stated having issues with the machine often and the Ecolab rep is called out multiple times a month. Ecolab contacted at the time of the inspection and to come out today to check on the machine. Under the counter dishwasher observed fully functional. Sanitizing step of the dishwashing process to be conducted in the 3 compartment sink until the repair is made since the wash and rinse processes are functioning in the dishwasher. 3 day VR to observe repair. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the ice machine closest to the prep line to have accumulations of grime on the interior surfaces of the ice bin.

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 2 containers of parmesan cream (containing dairy) to be at 92-101F in the blast chiller after 2.5 hours of cooling. Log on the outside of the blast chiller states the containers were placed in at 9am at 115F and were still in the cooling process upon EHS arrival. CDI - Voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 2 insert containers of pickled onions (hot brined), an insert containers of hard boiled eggs, and an insert container of cooked fusilli pasta to all not have date marks on the containers. Pickled onions were from a bulk batch in the WIC (observed properly date marked). Hard boiled eggs and fusilli were prepared the day before as per the PIC and date marks were not placed onto the insert containers. REPEAT. CDI - PIC date marked all 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 .

3-501.15 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 insert containers of Parmesan cream (containing dairy) to miss the first cooling window in the blast chiller, still evens at temperatures of 92-101F in the middle after 2.5 hours of cooling. Container was observed with a thick layer on top, trapping heat in below and not allowing for the center of the product to properly cool down. PIC must introduce active stirring to the cooling process. CDI - Voluntarily discarded. - Observed a large tray of portioned bags of cooked wings to be cooling and at temperatures of 44-50F in the refrigerated drawers across from the fryers. Filling process was observed taking an extended period of time with the container of cooked wings being out of the WIC and sitting out at the cookline fryer station for more than 15 mins, allowing for the cooked wings to go up in temperature during that time. Portioning process must be done prior to opening and if the wings go up in temperature during portioning they must then be cooled down in the WIC or blast chiller as the refrigerated drawers are not approved nor designed for rapid cooling. REPEAT. CDI - PIC moved container to WIC for rapid cooling where they were observed at 41F 35 mins later. 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(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of cleaned plastic containers to be wet nested on the clean dish storage rack in the dish pit.

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 stacks of coffee filters to be stored at the expo line without any protective packaging.

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 the gaskets to the cookline refrigerated drawers to have accumulations of food debris/grime.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of corn and bolognese sauce in the opentop across from the fryers to be at temperatures of 46-49F. PIC stated that the opentop portion of the unit has been giving them trouble and they have had people out to repair it multiple times a week the last few weeks. They are still trying to diagnose the problem and have been using ice in the opentop portion to help maintain temperature. All other TCS items in the opentop were observed at 41F or below but the 2 items stated above were observed overfilled in containers where the middle and top portions were above the 41F mark. PIC stated they move the items into the unit at 10:30am every morning. - Observed an insert container of raw haddock in the cookline refrigerated drawers at a temperature of 43-44F. All other items in the refrigerated drawers were observed in temperature. CDI - Corn and bolognese split into 2 containers each and moved to the blast chiller to rapidly cool. Raw haddock moved to WIC to rapidly cool. - Observed deviled eggs, cheddar cheese, sausage, pizza sauce, salmon dip, pimento cheese, and ranch dressing in the pizza opentop to all be at temperatures of 46-51F. PIC stated this unit has given them problems in the past but has not recently. Ambient of the base of the unit was recorded at 35F. PIC stated that the staff must have taken too long to stock it up in the morning, allowing for the items to rise in temperature. CDI - Items in unit placed on temporary TPHC to be discarded at 2:30pm. PIC to monitor the situation to ensure the opentop portion of the unit is maintaining temperature. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 a container of grilled eggplant in the cookline refrigerated drawers that was not provided with a date mark. Upon questioning it was discovered that it was grilled the day prior. CDI - PIC date marked item. 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 an insert container of pico to be prepared and then immediately placed into the cookline opentop to cool. These units are not designed nor approved for rapid cooling and all cooling must be done in the WIC/blast chiller. - Observed a large insert container of blanched broccolini that was cooling in the cookline refrigerated drawers, which are not designed nor approved for rapid cooling. CDI - Pico and broccolini moved to blast chiller to rapidly cool. - Observed multiple containers of chopped lettuce in the WIC that were cooling at rates of .02 degrees/min. Containers of lettuce were observed with tight fitting lids, stacked on top of one another, and in deep containers, all of which do not allow for adequate air flow around the product or rapid cooling. REPEAT. CDI - Lettuce was removed and placed onto sheet pans and put on a separate rolling rack before being placed back into the WIC to rapidly cool. Observed cooling at a rate of .56 degrees/min after correction with one tray already below 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flying insects throughout the back kitchen and front of house areas in the restaurant. PIC stated they had just had the restaurant treated the night before and that they are coming out due to that. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. - Observed an insert container of avocados in use at the cookline opentops with the stickers still on the exteriors. Stickers shall be removed prior/during the washing process. REPEAT. CDI - PIC removed containers from cookline and employee went to rewash them and remove the stickers.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick up glove off the floor and not wash hands prior to donning new glove. CDI- Employee rewashed hands before donning gloves.

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 shredded lettuce that did not meeting 41F and below after 4 hours. CDI- PIC voluntarily discarded. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter on griddle below 135F, see temperature chart. CDI-PIC reheat butter above 165F to correct HH 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 .

3-501.15 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 chopped and shredded romaine in WIC in deep plastic containers covered with lid. Observed cheese fondue and onion dip cooling in deep metal container not being stirred frequently. Observed cut cherry tomatoes, unsalted truffle butter, and sliced turkey cooling in flip top portion of prep unit. CDI- PIC moved lettuce to sheet pans, increased stirring of cheese fondue and onion dip, and items in flip top portion of prep unit were moved to WIC/blast chiller. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in the back of the kitchen near the closet that stores the trash valet bin. Ensure to contact pest control.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watches on wrist of employees preparing food. CDI- PIC had employees remove bracelets. Ensure to only wear plain wedding band while preparing foods.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in flip top portion of prep unit stored as clean with stickers on outer flesh. CDI- PIC rewashed avocados. Ensure to remove stickers prior to washing. REPEAT

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 Employee handled chives with bare hands while cutting them. Do not handle ready-to-eat foods with bare hands. CDI - Chives discarded and employee educated on bare hand contact. 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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in kitchen. Hand washing sinks must be equipped with paper towels for employee handled washing. CDI - PIC put paper towels at sink. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large amount of metal pans stored as clean had grease/food residue still on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans taken to dish machine to be re-washed. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Smoked onion Alfredo, pizza sauce, cooked mushrooms, cooked sausage and turkey pastrami in coolers along line were missing prep date labels. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date labels on items. 0 pts. 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 .

3-501.15 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 Portioned bags of raw shrimp measured 61F in line cooler. PIC stated they were portioned 45 minutes ago. Use walk-in cooler or blast chiller to cool TCS foods after portioning or preparation. CDI - PIC moved portioned raw shrimp to blast chiller to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Cooked squash in walk-in cooler still had stickers on their husks. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. REPEAT

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Salmon served on menu can be ordered undercooked. PIC did not have parasite destruction information. VR - Verification visit within 10 days that establishment has parasite destruction information.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Most pans and other dishes stored as clean had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans with food residue were moved to dish machine 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)(1) Maintain TCS foods in hot holding at 135F or above. -P 1 pan of mashed potatoes measured 131F in hot holding. TCS foods in hot holding must measure at least 135F. CDI - Mashed potatoes reheated to above 165F. 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: 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 Black beans in sandwich cooler measured 44F. Rice in cooler drawer measured 46F. Cole slaw in sandwich cooler measured 57F. Diced bbq chicken in cooler drawer measured 47F. TCS foods in cold holding shall measure 41F or less. CDI - TCS foods above 41F were moved to blast chiller to chill. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer bucket measured less than 150 ppm quat. Quat sanitizers must be 150-400 ppm. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Avocados on line still had stickers on their husks. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw shrimp in blast chiller stored above ready-to-eat foods. Do not store raw animal foods above ready-to-eat foods. CDI - Raw shrimp moved to bottom of cooler. 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. 4 pans of chicken stock measured 71-77F at 2:15PM. PIC stated it began cooling around 8AM. Use blast chiller, ice bath, or shallow pans to cool large amounts of TCS foods. CDI - Chicken stock 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bresaola on slicer measured 64F. TCS foods in cold holding shall measure 41F or less. Use time as a public health control or ensure employees put meat back in cooler after slicing. CDI - Bresaola moved to walk-in cooler to cool. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 Portioned cheese measured 52-54F in pizza cooler and had just been portioned 30 minutes ago. Lettuce measured 43-48F in cooler on line and was washed and cut 30 minutes ago. Use walk-in cooler or blast chiller to cool TCS foods after preparation. Do not place cooling TCS foods in coolers on line. CDI - Lettuce and cheese moved to walk-in cooler to continue cooling. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in dish area and entrance to kitchen. Maintain premises free of pests.

3-302.15 Wash fruits and vegetables prior to use. Avocados and apples in cooler on line still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

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 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 . Observed wait staff member immediately recontaminate hands on handles after washing. CDI coached

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no hand towels at hand sink in walk in cooler. CDI restocked

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils stored as clean with food residue still present. CDI removed to 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P observed failure to reheat mashed potatoes in hot well at 122 f. CDI removed to reheat to 165

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed ambient cooling where previously cut and portioned cooked chicken was tightly packed into closed plastic container at 59 f. CDI removed immediately and placed in blast chiller to meet 4 hr requirement

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed Buer blanc Sauce hot holding at 125f. CDI reheated 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 TCS foods cooked prior to today with no date mark in tops of prep units. CDI removed to date mark For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled salt containers.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed kids high chairs stored next to doof prep counter in kitchen. To be removed