QUEEN CHARLOTTES KITCHEN

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of drying at handwashing sink near 3-comp-sink. CDI-PIC btained a roll of paper towels. EHS used the handwashing sink near FOH.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clear container stored clean on shelf near 3-comp-sink with utensils and pieces of equipment with food debris and build up on food contact surfaces. CDI - PIC moved entire clear container back to dish pit to be rewash. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in flip top unit containers of chickpeas, hummus, ranch dressing, pimento cheese, cut roasted turkey, and (TCS) pest sauce in a secondary squeeze bottle above 41F from 04/30 & 5/3. See temp chart. CDI - PIC voluntarily discarded items. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed PIC's thin probe thermometer not turning on. CDI - PIC left to obtain another thin probe thermometer during inspection. PIC returned with functioning thin probe thermometer.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris inside hand washing sink near steam unit. CDI - PIC cleaned hand washing sink. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at hand washing sink near 3-comp-sink. CDI - PIC obtained single service paper towels.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed adulterated zucchini and six unopen bags of spring mix and spinach. CDI - PIC voluntarily discarded food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tortilla soup hot holding in counter steam unit below 135F from this morning. See temp chart. CDI - PIC voluntarily discarded container of chicken tortilla soup. 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 "house made" pesto sauce at 87F in two secondary squeeze bottles being maintained on the countertop. Pesto sauce contains TCS ingredients for example, mozzarella cheese, oil, and fresh garlic. EHS educated PIC on keeping this item cold holding, hot holding, or on TPHC. PIC stated item in the future will be held cold holding. 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 feta cheese, pimento cheese, and sliced tomatoes above 41F in flip top unit with datemarking from yesterday. See temp chart. CDI - PIC voluntarily discarded three containers of food. 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 .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed missing Vomit and Diarrhea cleanup plan. CDI - EHS provided during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the prep cooler hand wash sink. CDI - Manager provided during inspection.

3-DAY VERIFICATION REQUIRED 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed broken salad prep cooler. Food has been kept on ice in the top portion of the cooler only. Maintenance has started working to repair the unit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crates of milk stored on the floor of the walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep surfaces of the kitchen.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop inside of a bin of sugar with the handle submerged.

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 utensils stored in a bin with food debris in the bottom.

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 an employee drink stored on a shelf above active food preparation. CDI - Item was removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed spoiled lettuce inside of the walk-in cooler. CDI - Item was voluntarily discarded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready-to-eat items in the walk-in cooler.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine top liner.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 126 degree unsalted butter in the steam well due to the water line being below the container. CDI - Item was voluntarily discarded. Water was added to the steam well and a deeper pan is now being used to hold butter.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 53 degree half and half creamer in a thermos. CDI - Item has been placed on 4-hour TPHC. EHS provided establishment with a TPHC policy. Improvements made from previous inspections.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies around the bar and coffee bar.

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 in dry storage. CDI - Items were removed to be returned to the supplier.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep stains and cuts.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash her hands for less then 20 seconds and then turn faucet off with her clean hands. CDI EHS educated employee and she rewashed her 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 employee touching her hair and proceed to put on gloves without washing her hands. CDI EHS educated employee and she washed her hands and put on new gloves.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sing at front hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 5 turkey sandwiches at 46F in cold drawer. PIC stated that the sandwiches were made yesterday. CDI PIC voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 open gallons of half and half not date marked. CDI PIC stated that they were opened today and put date mark on them. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed front end employee preparing sandwiches with jewelry on her arm. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed 1 employee preparing sandwiches with no head covering. CDI Employee put on a hat.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed walk-in cooler at 57F upon arrival. Per PIC cooler had been down since 7:00am. Observed TCS foods in WIC with temperature range of 57-64F without discard. Failure of PIC to discard food out of temperature for more than 4 hours. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. CDI - PIC was reminded of duties as related to food code requirements.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC did not provide written procedures for V&D cleanup. CDI- provided PIC a copy of V&D cleanup poster. For more information 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 multiple TCS foods stored in WIC > 41F. PIC informed EHS that the WIC had been down since 7:00am due to electrical issues. See temperature chart. CDI- PIC discarded TCS foods with date mark of 11/6 or prior. Food items discarded include: hummus, bbq chicken, feta cheese, Swiss cheese, cheddar cheese, breakfast brisket, deli ham, deli turkey, pre-made sandwiches (brisket, ham and cheese, turkey blt, bacon egg/cheese panini). Repair service on site to repair WIC. Observed WIC ambient temperature of 40F prior to departure. Requested PIC monitor walk-in cooler for temperature and report back to EHS. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed unidentifiable container of chemical stored on ice machine. CDI- removed from ice machine by PIC and moved to safe location outside of kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on work surfaces in kitchen.