THE GROVE

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 sliced turkey(9/21) and pepperoni(9/19) held past their 7-day shelf life. -CDI- PIC voluntarily discarded the turkey and pepperoni. -Observed mac and cheese with an incorrect date mark (prep date of 9/21). -CDI- PIC stated the mac and cheese was prepped and frozen on 9/21, then pulled from the freezer on 9/26. PIC added additional date mark stating the freeze/thaw date on the mac and cheese. -EHS noticed significant improvement in date marking since the last inspection. EHS observed no foods missing a date mark. -No Risk Control Plan implemented today due to large improvement in date marking system. Continue date marking improvement. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee handling food without wearing hair restraint. Ensure all food employees utilize hair restraint to prevent contamination.

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 slight buildup of food residue on bottom interior of low reach-in freezer. Increase frequency of cleaning.

3-201.11(B) Food prepared in a private home many not be used in a food establishment.-P -Observed cooked chicken and mac and cheese, prepared/cooked in a guest’s private home, stored in facility’s cooler and intended for consumer sale. Observed chicken wraps, containing chicken cooked in private residence, held for sale in facility. -CDI- PIC voluntarily discarded the chicken, chicken wrap, and mac and cheese. EHS and PIC discussed approved sources.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cooked chicken stored in lowboy cooler above 41F. All other foods in cooler were properly cold holding at or below 41F. -CDI- PIC voluntarily discarded the chicken. 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 cut red cabbage, cut green cabbage, and buffalo chicken dip held past their 7-day date marks (discard date of 4/22 for all). -CDI- PIC voluntarily discarded the foods. -Observed multiple foods with incorrect date marks, reflecting more than 7-day shelf lives (ranch 5/11, cooked chicken 5/11, cooked bacon 6/4, mozzarella 6/2, and shredded chicken 5/11). -CDI- PIC verified the cook/prep dates of chicken and ranch and properly added date marks. PIC voluntarily discarded the mozzarella and bacon. -Observed opened container of hummus, meat quiche, and turkey sandwiches without date marks. -CDI- PIC verified cook/prep dates of quiche and sandwiches and properly added date marks (4/17 for quiche and 4/18 for sandwiches). PIC voluntarily discarded the hummus. REPEAT -If same violation is observed on next inspection, facility may be placed on Risk Control Plan for date marking. 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf -Observed no consumer advisory on menu for mayonnaise, spicy mayonnaise, and garlic aioli, which all contain raw egg. -Add consumer advisory to menu. -10 day verification visit required.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. -Observed food packaged on premises and stored in grab-and-go cooler without the quantity of contents (weight) or the name/address of the business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. -Observed food packaged on premises and stored in grab-and-go cooler without the major food allergens listed. Add the major food allergens to the label. -10 day verification visit required-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed two cleaning scrubs stored in hand sink. -CDI- PIC removed items to make sink accessible.

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 chicken salad, coconut milk, and two containers of cooked chicken held past their 7-day timeframe. -CDI- PIC voluntarily discarded the items. -Observed opened container of salsa without a date mark. -CDI- PIC voluntarily discarded the salsa. -Observed sliced tomatoes incorrectly date marked (with discard date of 11/5 when food employee stated it was prepped today, which would make the shelf life 8 days total). -CDI- PIC corrected the date mark to stated a discard date of 11/4. -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 .

REPEAT VIOLATION: 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 spinach artichoke dip, grilled chicken and buffalo dip (x2 cts) held past its expiration date of 4/1. Also observed these items incorrectly date marked with dates extending 7 day requirement: Buffalo dip (3/26-4/5), lettuce (3/31-4/8), turkey (3/31-4/8), spinach artichoke dip (3/26-4/9) and various containers of chicken salad (4/2-4/9). CDI - Discussion with PIC about first, in first out procedures. Expired TCS foods voluntarily discarded and remaining foods allowed to be properly date labeled. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

4-903.11(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 box of foodservice lids stored on the floor in dry storage room. -0-

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection onsite during inspection. CDI: Certified food protection manager arrived at end of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 whole milk, 2% milk and almond milk without dates. CDI: Items were dated. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 fried eggs with a discard date of 8/12, and grilled chicken with discard date of 8/6. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding half and half on TPHC without written procedures. CDI: TPHC procedures were filled out during inspection. REPEAT TPHC procedure template may be found at: www.mecknc.gov/foodsafety. 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 half and half being held on TPHC without a time label. CDI: Item was labeled. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in coffee bar area.

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 back stock food items being stored in electrical room.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Per conversation with PIC, PIC is ANSI certified. However, at time of inspection, PIC was unable to provide evidence of ServSafe or ANSI certification via physical copy or photograph. PIC demonstrated knowledge via answering questions during and after inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at counter handsink or handsink in bathrooms. CDI - EHS provided handwashing stickers to PIC to either be applied or used as a model for handwashing stickers to be used in the facility.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed two (2) TCS food products (quiche Lorraine and quiche Florentine) received at temperatures above 41F from approved distributor (Renaissance Bakery) CDI - quiche was rotated to refrigeration for immediate corrective cooling. Facility shall verify that TCS food is received at 41F or below prior to storing for resale within establishment. 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 two (2) recently opened non date mark exempt TCS foods (milk and unsalted butter) in RIC 2 with no date marks. Per conversation with PIC, TCS foods were opened on the previous date. CDI - PIC date marked items accordingly. 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. 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 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed almond milk, whole milk, and oat milk held at self service coffee bar with no time marking. Per conversation with PIC, items are held and rotated on four hour basis, and were placed at 8:30. Items were observed at 12:47. CDI - Milk products pulled and disposed of. EHS provided TPHC sheet and discussed time procedures with PIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) employee engaged in minor food prep (sandwich preparation) with no effective hair restraint.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kits for chlorine sanitizing ware washing machine or 3 compartment sink QAC sanitizer. A verification will occur no later than 02/05/2024.