SALATA LOSO #138

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no CFPM during the beginning of inspection. CDI - PIC with serv safe arrive during inspection. (0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cold unit nearest the soup above 41F. EHS observed all TCS food inside unit above 41F and observed ambient of unit at 55F. EHS observed defrost symbol on unit throughout inspection and advised facility have unit looked at to ensure the unit is working properly to maintain food at 41F throughout service. EHS observed items through out the top of the other make tables above 41F (see temp chart). PIC stated no temperatures were documented today and food employee stated food was placed at 9am. EHS advised that facility should be monitoring temperatures throughout the day to ensure long term compliance. EHS verified make unit was still above 41F prior to end of inspection, it did not cool down from defrost. Facility will utilize temporary TPHC for service until unit can be assessed. 3-day VR required. (1.5) 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) EHS observed numerous items without proper date markings in WIC and reach in compartments of make tables. EHS observed cooked chicken, shrimp, pesto sauce, and various cut greens without any date markings. PIC stated items in top of unit are always discarded per policy at the end of day but leftover items in the reach in compartments are moved to WIC. EHS advised those items would need to have date marking when the intent is to hold item over 24 hours. PIC stated due to cooling these items, the food employees possibly forgot to place the date on the container once cooling had been completed. All items that are not required to be cooled were correctly dated. EHS provided education. CDI - PIC confirmed with food employee that these items had been prepared this morning. EHS advised that food may be required to be discarded during future inspections if no date marking is present on containers. (0) 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 EHS observed containers of diced eggs being cooled from ambient in WIC. EHS observed time on stamp stating eggs were cut at 2:30pm. EHS observed eggs cooling in closed container with tight fitting lid. EHS observed inadequate cooling rate after one hour (see temp chart). CDI - PIC removed lids from all containers to allow for more airflow and quick cooling. EHS verified eggs cooled to 41F prior to end of inspection.(0.5) 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed three cutting boards with heavy scoring and observed parts of the cutting boards beginning to peel. EHS advised that once the surface of the cutting boards can no longer be effectively cleaned and sanitized then they shall be discarded. CDI - PIC voluntarily discarded cutting boards. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee belongings being stored on shelf with single service items. PIC stated personal items should be hung on the hooks in the back of house. EHS observed employee food being stored in reach in compartment of make unit without any labeling. EHS advised to label areas designated for employee belongings. (0)

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. EHS observed two squeeze bottles present on the line without labels. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed sanitizer level at 0ppm for quat. CDI- PIC replaced container of sanitizer and replenished buckets at proper concentrations. -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked steak and cooked salmon holding above 41F on the make-line. See temperature chart. CDI - PIC voluntarily discarded the steak and placed salmon in freezer to cool as it had been placed on the line less than 2 hours prior. **REPEAT** -3-. See comments section. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic deli containers stored clean with sticker residue on them. Containers were stacked so that stick residue was touching food contact surface of containers. CDI- PIC took items to dish area to be washed/rinsed/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 cooked chicken, cooked spicy chicken, and herb chicken above 41F on the line. EHS observed that items were stocked past the fill line. **REPEAT** CDI- Items were placed in lowboy unit to cool as they had been placed on the line less than 2 hour prior. 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 .

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 three dented cans in dry storage area. CDI- PIC relocated items to designated area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth half stored in sanitizer solution. EHS advised PIC that wet wiping clothes shall be fully submerged in the sanitizer solution.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed food employee sanitizing items for less than 30 seconds in sink and surface sanitizing solution. -CDI- EHS educated PIC on proper sanitizer contact times and items were placed back in sanitizer solution for appropriate amount of time. -0- 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 3 containers of cut romaine lettuce, one container of salata mix (cut cabbage and spring mix), 3 containers of chickpeas and 3 containers of black beans prepared more than 4 hours ago above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed crab meat and shrimp above 41F on make line. -CDI- PIC placed items in WIC to cool back down. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1.5- 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 cut leafy greens, chickpeas and black beans that did not reach cooling parameters. Items were observed cooling in full plastic containers with protective coverings. Observed crab meat and sliced tomatoes prepared today cooling in WIC with plastic covering. Observed chicken tortilla soup cooling at a low rate in WIC. -CDI- EHS educated PIC on proper cooling methods and PIC removed plastic covering to facilitate rapid cooling and voluntarily discarded items that did not reach cooling parameters. **REPEAT** -1- 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored over RTE jalapeños. -CDI- PIC relocated items. -0- 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 several items on make line above 41F. Refer to temperature chart. Per PIC, many items had been prepared today. -CDI- PIC placed items in WIC to cool back down. **REPEAT** -1.5- 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 is not been labeled, or if the label is incorrect. -P- Observed items prepared 1-2 days prior in make line with today’s date mark. When EHS asked PIC about date marking procedure, PIC stated that facility was placing date mark on items of day items were placed into unit and not original prep date. -CDI- EHS educated PIC on proper date marking system and PIC properly date marked items. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1.5- 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 lettuce, spring mix, kale and other leafy greens prepared today cooling on make line. Observed chicken prepared today cooling in WIC with plastic covering. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in WIC and removed plastic covering to facilitate rapid cooling. **REPEAT** -1- 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips for quarternary sanitizer at 3-comp sink. Per PIC, facility normally order sink and surface sanitizer but received the wrong order. -CDI- EHS provided a few test strips for facility to use. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed par cooked steak stored over RTE shrimp in WIC. -CDI- PIC corrected storage order. -0- 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 chicken tortilla soup hot holding at 131F. -CDI- PIC reheated items to 173F. -1.5- 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 some items on make like above 41F. Refer to temperature chart. Per PIC, make line had just been flipped. -CDI- PIC placed items in WIC to cool back down. -0- 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-/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 items on make line with no date marks such as quinoa, salad mix, cut cabbage and cut kale. Per PIC, items were prepared yesterday. Observed quinoa in lowboy date marked 7/15 (discard 7/21). -CDI- PIC properly date marked items and voluntarily discarded of quinoa. **REPEAT** -1.5- 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 chicken cooling in WIC with vented lids stacked on top of other cooling chicken containers. -CDI- PIC unstacked items and placed them on a sheet tray to facilitate rapid cooling. **REPEAT** -1- 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 .

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 PIC and two food employees wash hands for less than 20 seconds. -CDI- EHS educated all on washing hands for at least 20 seconds and all rewashed hands. -2- 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 no date marks on TCS items on make line. Per PIC, items were prepared in the last 1-3 days and she was not aware that items on make line needed to be date marked. -CDI- PIC properly date marked items. -0- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed bottle of degreaser with no label. -CDI- PIC properly labeled items. -0-

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 items cooling in containers with lids or tightly wrapped stacked on top of each other in WIC with low changes in temperature. -CDI- EHS educated PIC on proper cooling methods and PIC unstacked items and removed lids. **REPEAT** -0.5- 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no thin probe thermometer available. -CDI- PIC ordered new one while EHS was present. -0-

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 containers of sugar with no labels. Observed no label on container of salt. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed four bowls in salad bowl stack at start of prep line with grease residue on outside of bowl. CDI - PIC removed bowls to be rewashed. 4-602.11(C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. PIC stated that in-use utensils on prep line are washed once at the end of the day. CDI - PIC replaced all utensils since utensils had been placed out 4 hours prior. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Facility cooks, cools, and serves partially cooked beef with consumer advisory for salad bowls. Facility does not have non-continuous cooking approval. CDI - PIC voluntarily discarded all partially cooked beef.

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 cut tomatoes in WIC prepped over 4 hours ago at 46 F. CDI - PIC voluntarily discarded tomatoes. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed soup hot holding in oven at 128 F. CDI - PIC reheated soup above 165 F. 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 food on salad line above 41 F. See temp chart.CDI - PIC moved food that was placed out less than 4 hours prior to WIC to cool and discarded other food. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf. Observed undercooked beef with no disclosure. Reminder was located along salad bar below beef name tag. CDI - facility voluntarily discarded undercooked beef and will discontinue service of undercooked food.

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 tomato cooling in deep, covered plastic containers at an insufficient rate in WIC. CDI - PIC moved tomato to an open sheet pan in WIC to rapidly 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 .

3-602.11 (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 cookies baked and packaged on premises without location of business on label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in lactic acid sanitizer at 0 ppm. CDI - PIC replaced sanitizer at correct concentration. Wall-mounted sanitizer dispenser can dispense detergent or sanitizer but not both at the same time otherwise sanitizer is dispensed below adequate concentration.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. In-use wash water temped at 75 F. CDI - PIC emptied and refilled above 110 F.