LITTLE MAMAS ITALIAN KITCHEN

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink stored over food prep area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing before handling clean single-service articles. CDI, employee rehashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage stored over RTE pepperoni in pizza prep refrigerator. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed cheese and unsalted butter held on TPHC but label did not include TPHC label with start and end time for butter and did not include end time for cheese. CDI, times recorded on label per procedure. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly in upstairs office area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth held on employee waist and on prep counters

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed 2 food employees handle soiled item, touch trash and pick up item from ground and then proceed to other tasks including handling clean equipment and food preparation without removing gloves and washing hands. CDI, employee removed gloves and washed hands. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over RTE food in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed TPHC label on cheese curd in process of being prepared but not cooled or intended to be held on TPHC until properly cooled down and placed if on a high volume day. EHS discussed process with PIC. TPHC procedure states that TPHC to be placed after removing from cold holding. Ensure TPHC procedures properly followed. CDI by instruction.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed raw meat transferred to vegetable wash sink to thaw with raw vegetables stored on same sink. PIC stated should maintain separate sink for process. CDI, meat transferred and vegetable washed sink washed rinsed and sanitized.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees wearing watch during food preparation.

3-302.15 Wash fruits and vegetables prior to use. Observed lemon used for sauce base in kitchen being peeled and prepared but not wash prior to preparation.

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 in use scoop stored in water at 68 degrees F. 3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee drop towel from ground then used towel to remove clean equipment and food from oven. CDI, employee washed hands.

5-202.12 Provide at least 100F water at handsinks. Observed hot water in restroom handwashing sinks 93-94 degrees F.

General Commen: 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 RTE, TCS foods within date marking parameters, however, some foods were not counting preparation date as day 1 and actually were marked with a discard date of 8 days. CDI, labels adjusted. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen./

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food and container on ground in walk in freezer. Observed box of chicken on ground in walk in cooler.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knife stored in non cleanable area wedged between containers and ice scoop stored in holster collecting debris.

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 some soiled equipment stored next to clean equipment on rack near dish machine on bottom shelf.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at handsink in kitchen area. CDI - EHS provided. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pans of lettuce stacked together in WIC with no barrier or gap in between the bottom of the top pan and the lettuce in the bottom pan. Ensure food is adequately protected from contamination. 1 pt.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 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 many dispensing utensils throughout kitchen being stored with their handles in the food. Ensure utensils are stored in a manner that does not promote contamination. 0.5 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon being stored above RTE foods in RIC during inspection. CDI - PIC moved to appropriate location. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer being stored as clean with visible food debris on the back side of the blade during inspection. CDI - Employee recleaned. 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 .

3-501.15 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 crumbled cooked sausage in WIC being cooled in covered, deep hotel pan during inspection. Sausage was not cooling rapidly. CDI - PIC moved to blast chiller. All other cooling in facility was within compliance. 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine maintaining sanitizer concentration of roughly 25ppm chlorine during inspection. PIC called maintenance during inspection. Facility will use three compartment sink to sanitize all dishes in the mean time. 72 hour VR required. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs hot holding at 105F during inspection. CDI - PIC moved meatballs back to oven to reheat to 165F before placing back in hot holding. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal scrubber being stored in hand sink at dish pit. CDI: Scrubber removed.

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 raw ground veal being stored above raw shell eggs inside walk in cooler. CDI: Storage order was rearranged. 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 half/half in ice bath above 41F. Ice bath was very shallow and not covering the half/half container. Observed canned artichokes, and olive pesto in prep top above 41F, All other items in prep top were at 41F or below. CDI: half/half was placed to cool, artichokes and pesto 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 swordfish thawed out in prep unit with ROP packaging still intact.

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 several in use squeeze bottles of oil without labels. Label items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored on 0ppm quat and 50ppm quat. CDI: Buckets were changed, new concentration is 200ppm.

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 scoops with handles down touching food items. CDI: Scoops were moved.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and metal pans wet stacked. Ensure items are properly air dried.