FRESH CHEF 2

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near drying rack. CDI - Paper towels were provided. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cartons of pasteurized egg yolks stored below raw trout in walk in cooler. CDI - Cartons of pasteurized egg yolks were moved to shelving with other ready to eat foods. PIC was instructed on proper storage order using storage order chart posted on walk in cooler door. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute on soda machine with black build up. Recommend higher frequency and more thorough cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed commercial salad spinner, stored as clean, with build up of leaf material. CDI - Salad spinner was broken down and washed, rinsed, and sanitized in mechanical dish machine. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small containers of rice and corn sitting in flip top cooler above the cold holding line. CDI - Items were placed under flip top cooler in reach in cooler area. PIC has been advised to always use cold holding equipment properly in order to maintain TCS foods at 41F or less. -0 points- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles with unknown contents located in chemical storage area and in dish machine area. CDI - PIC identified contents of bottles to contain degreaser and another to contain bleach. PIC labeled spray bottles with name of contents. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of stainless steel cleaner stored above open box of toothpicks in dry storage area. CDI - Stainless steel cleaner was moved to chemical storage area. -1 point-

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 ROP mahi thawing in walk in cooler without being removed from ROP environment. -0 points-

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 squeeze bottles and containers of ingredients on prep line. All other working containers of food were labeled throughout kitchen. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches, bracelets, and rings while engaging in food preparation. -REPEAT- -0.5 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards, stored as clean, with deep gouges and staining. Resurface or replace cutting boards. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lasagna and mashed potatoes hot holding in hot box at 115F and 125F. Both items were placed in hot box prior to lunch service. Internal temperature of hot box was measured at 190F. CDI - Both items were placed in oven to reheat to 165F or greater. Lasagna was reheated to 194F and mashed potatoes to 188F. PIC has been advised to monitor reheating processes making sure all TCS foods are reheated to 165F or greater prior to placing in hot holding. -1.5 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen. PIC has been advised to control insects to prevent contamination or infestation. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a wristwatch while preparing food. -0 points-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed stacked metal pans on drying rack with pooled water accumulation (wet stacking). -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under three compartment sink. Repair leak under sink. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork chops stored behind ready to eat roasted pineapple and ready to eat cheese in refrigerated drawer. CDI - Storage order was corrected. PIC has been advised to place raw proteins at front of drawer and ready to eat foods in rear sections of refrigerated drawer. -REPEAT- -3 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine with a chlorine concentration of 0ppm. Machine was unable to dispense sanitizer and technician was called. CDI - All dish washing will take place at three compartment sink using quat sanitizer. PIC has been advised to place chlorine sanitizer testing strips near dish machine so that chlorine sanitizer concentrations can be checked throughout the business day. A return visit will be conducted to ensure machine has been repaired. -1.5 points- 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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with staining and deep gouges. Consider resurfacing or replacing. -REPEAT- -0.5 points-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy attestation missing non-typhoidal salmonella as an illness of concern. Posted employee health signage (on walk in cooler door) had all necessary information. CDI - PIC was given updated employee health policy which included all illnesses of concern. -0 points- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handling raw steak and raw chicken, change gloves, then start working in salad area. CDI - Employee was instructed to remove gloves and wash hands. Employee conducted handwash using proper handwashing procedures. -2 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw trout stored above pasteurized carton eggs in walk in cooler. Observed raw pork chops stored above ready to eat spiced apples and apple cobbler. CDI - PIC corrected storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocado and bananas stored above ready to eat Italian dressing on shelving. CDI - Unwashed produce was removed. -REPEAT- -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed PIC using lemon scented wet naps to clean probe thermometer. Ingredients listed in wet nap did not including approved sanitizers. CDI - PIC discarded wet naps and is using approved sanitizer to sanitize probe thermometer. -0 points-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed pork chops on speed rack that were not fully cooked (seared on each side) in walk-in cooler. PIC stated that pork chops are seasoned on each side, seared briefly, and then taken to walk in cooler to cool. Pork chops were 41F on speed rack. CDI - PIC discarded pork chops. PIC has been advised to fully cook pork chops to 145F or greater prior to cooling in walk in cooler. -REPEAT - 3 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw salmon, raw tuna, and raw ground beef cold holding in refrigerated drawer at temperatures between 46F and 47F. CDI - Raw tuna was taken to walk in cooler to rapidly cool to 41F or less. All other TCS foods in drawer cooled to 41F or less by end of inspection. PIC has been advised to reduce volume of items in each pan to below the fill line to facilitate cooling and cold holding. -0 points- 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 open jug of milk in reach in cooler without date mark. PIC opened jug of milk day prior and labeled accordingly. -0 points- 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed all grilled salmon add on for pasta dishes missing asterisk. Observed breakfast menu with eggs "cooked any way" but missing asterisk. CDI - PIC added asterisk to items during inspection. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance. PIC identified substance to be degreaser. CDI - PIC labeled spray bottle with name of contents. -0 points-

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 raw mahi fillets and raw tuna fillets thawing in walk in cooler while still in reduced oxygen packaging. CDI - Raw mahi and raw tuna were removed from packaging to continue thawing under refrigeration. PIC has been advised to follow thawing directions located on packaging. -0.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed houseflies in food prep areas. Control insects to prevent infestation. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed wood chips used in smoker stored under chlorine bleach on chemical storage rack. CDI - Wood chips were moved to designated storage area. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a bracelet. -0 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths stored above sanitizer in all sanitizer buckets in kitchen. -0.5 points-

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 chef's knife stored in between flip top doors on unsanitized portion of equipment. -0 points-

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 single use coffee filters stored outside of packaging at coffee station. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep gouges. Consider resurfacing or replacing. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. Keep doors and lids closed on dumpster when not in use. -0 points-

6-501.16 Store mops for air drying after use. Observed mop stored in mop bucket after use. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above RTE lettuce and cheese in reach-in portion of sauté make table. CDI: Education provided and PIC rearranged storage order.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed pork chop partially cooked (seared, cooled, and cooked to order) in walk-in cooler. Product actively cooling during inspection. CDI: Education provided, PIC opted to cook pork chops one time to order going forward, and cooked off remaining product.

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 noodles cooling in ice bath cooling at a rate too slow to meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided and PIC submerged product in new ice bath.

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 blanched fries cooling flip-top portion of sauté make table. Unit designed for cold holding, not cooling. CDI: Education provided and PIC placed ice bags on top of product for rapid cooling. Observed noodles cooling “melted” ice bath. CDI: Education provided and PIC submerged product in new ice bath.

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 various spice containers on cook line with no labels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of insert pans stored as clean soiled with stickers/sicker residue. CDI: PIC sent to be re-W/R/S. REPEAT VIOLATION. **Points not escalated due to significant improvement**

3-304.12 (B) In-use utensils for food that is non-TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop with handle stored in contact with product.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for vomit & diarrhea cleanup. CDI: EHS provided copy of bodily fluids procedures to PIC via email.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink between dish machine and 3-compartment sink. CDI: PIC provided soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic and metal insert pans stored as clean soiled with stickers/sticker residue. CDI: PIC sent pans to be re-W/R/S.

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 lettuce and kale cooling too slowly to meet cooling parameters in walk-in cooler. Product prepared between 10:30am-11am. CDI: Education provided and product moved to top shelf of walk-in cooler for rapid cooling (<41F). Observed chicken salad cooling too slowly to meet cooling parameters. Product prepared between 1pm-1:30pm. CDI: Education provided and PIC moved product to freezer for rapid cooling (<41F). Observed pico cooling too slowly to meet cooling parameters. Product prepared @9am. CDI: Education provided and PIC voluntarily discarded product.

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 and kale cooling in covered plastic insert pans. CDI: Education provided and product moved to top shelf of walk-in cooler for rapid cooling (<41F). Observed chicken salad cooling in salad make table. Unit designed to cold hold, not cool product. CDI: Education provided and PIC moved product to freezer for rapid cooling. Observed pico cooling in assemble make table. CDI: Education provided and PIC voluntarily discarded product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout facility.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed hand sink in between dish machine and 3-compartment sink blocked by stack of plastic dish racks. CDI: PIC made hand sink accessible.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed herb vinaigrette (fresh garlic/oil) being held at room temperature. Product prepared 03.03.24. CDI: Education provided, PIC voluntarily discarded product, and facility to cold hold(<41F) product going forward.

4-501.11 Maintain equipment in good repair. Observed soap dispenser in mens’ restroom in poor repair- unable to dispense soap. Bottle of soap currently in use on counter.