ELEMENT CHARLOTTE UPTOWN

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided at the handwash sink across from the 2 door RIF. CDI - Paper towels provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer dispenser to be dispensing a 0ppm quaternary ammonia solution at the time of the inspection. No active warewashing was occurring but the facility is hand washing dishes while their dishwasher is down. Dishwasher was down prior to EHS arrival and a repair company ordered the part yesterday for the machine. CDI - PIC replaced sanitizer bottle and dispenser observed dispensing a proper 200ppm solution. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple stacks of metal insert containers stored as clean to be covered in old date marking stickers and sticker residue. Containers were stacked allowing the sticker debris to touch the food contact surfaces of the container. CDI - All contamainted dished placed at the 3 compartment sink to be W/R/S and to have sticker debris removed. EHS advised the facility to change their date marks to tape or dissolvable date marks to avoid this issue in the future. 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 .

3-501.18 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 one opened package of ham in the WIC to have a date mark of 4/10, making today day 14. REPEAT. *Improvements from previous inspections, points deescalated* CDI - PIC 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 the facility utilizing TPHC for the breakfast buffet and milk carafes at the time of the inspection but did not have any written procedures on site. Buffet is only open from 6:30-9:30am (Mon-Fri) and 7-10am (Sat-Sun) and all items get voluntarily discarded after. CDI - EHS provided TPHC written procedures form and filled it out with the staff at the time of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). - Observed bulk containers of cereal available for patron self service that were not provided with the common name of the food, list of ingredients/sub ingredients, and nutritional labeling. REPEAT.

3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed the cereal containers in use at the buffet area to be large glass containers with non-self closing lids. Potential contamination can occur through patrons hands while using the provided scoops or by patrons not putting the lids back onto the containers. Facility should switch to different cereal dispensers or individual mini cereal boxes/containers.

4-502.13 Single-use and single-service articles cannot be reused. - Observed single service paper cups in use as scoops for dry foods items such as granola, banana chips, walnuts, and dried cranberries. CDI - PIC voluntarily discarded.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreement on site at the time of the inspection. PIC stated she did not remember ever getting it sent to her following the previous inspection. REPEAT. CDI - EHS provided physical copy of the written employee health policy at the time of the inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed insert containers of raw shelled eggs stored in the top refrigerated drawers directly above packages of RTE English muffins in the unit across from the flattop grill. CDI - PIC relocated English muffins from refrigerated drawers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 no date marks on insert containers of sliced tomato and shredded lettuce in the refrigerated drawers beneath the opentop refrigerator. PIC stated items were not from today and most likely from the previous night but could not confirm for sure. - Observed a container of tzatziki sauce in the lowboy across from the dishwashing area with a date mark of 4/22, a squirt bottle of salsa in the 2 door RIC with a date mark of 4/16, a container of cheese sauce in the 2 door lowboy across from the conveyor oven, and packages of sliced deli ham and deli turkey in the top refrigerated drawers adjacent to the opentop refrigerator with date marks of 7/30. PIC stated none of the items are used during breakfast and are all used during their night shift employees for the dinner offerings. REPEAT CDI - PIC voluntarily discarded all out of date and non-date marked items. RCP to be introduced next inspection if date marking continues to be an issue. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed 2 squirt bottles of oil stored on the shelf above the opentop refrigerator that were not provided with labels as to their contents. 3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). - Observed bulk containers of cereal available for patron self service that were not provided with the common name of the food, list of ingredients/sub ingredients, and nutritional labeling.

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 coffee filters stored directly on top of the prep counter adjacent the coffee brewer in the kitchen without any form of protection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Establishment only has employee health posters. No signed policies at establishment. CDI - PIC e-mailed health policy form to print out and have employees read and sign. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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. Employee drink observed on prep table. Do not store employee drinks on prep tables or where they can potentially contaminate food, clean utensils, or single-use/single-service articles. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Egg bites under heat lamp measured 126-135F. TCS foods in hot holding shall measure at least 135F. PIC stated egg bites were cooked at 6AM so EHS allowed establishment use TPHC until end of breakfast at 9AM. 0 pts. 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 Cooked sweet potatoes (3-4), black beans (2-24), feta cheese (3-4), black beans and corn (3-4), hummus (3-2), chicken (3-2), pork (3-4), and another pan of chicken (3-2) were held past 7 days from preparation. Also, 1 pan of chicken in small sandwich cooler was missing date label. TCS ready-to-eat foods must be used or discarded within 7 days of preparation or if it is not labeled. CDI - PIC discarded all items. 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 .

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 Cooked spinach and 2 pans of quinoa were cooling at 61F and 74F in small sandwich cooler top. Use walk-in cooler to cool TCS foods after cooking or preparation. CDI - Items moved to walk-in cooler to continue cooling. 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Bread and cereal are in self-service area. Bread is not protected by sneeze guards or with no self-closing lids. Cereals are stored in large glass containers with lids and customers have to unscrew lid and use a scoop to get cereal. Employees were not monitoring buffet the whole time. VR - Verification required within 10 days that establishment acquires sneeze guards, dispensers, or self-closing containers or lids, or an employee must monitor buffet at all times

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Package of salami in upright cooler measured 47F. Milk pitchers in self-service area measured 45-55F. Ricotta cheese in top of sandwich cooler measured 43F. TCS foods in cold holding shall measure 41F or less. CDI - Salami discarded. Milk was discarded at end of breakfast at 9:30AM. Ricotta cheese moved to freezer to cool down. GM e-mailed TPHC form to use for milks held in self-service area. 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 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 Chicken, quinoa, rice, falafel, and pork all had 10-28 and 10-26 as prep dates in reach-in cooler. Corn was past 7 days in drawer cooler (10-28). TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some large containers of food observed on floor in walk-in cooler. Store food at least 6 inches off the floor. REPEAT

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 employee beverages stored above open mini quiche and food prep surfaces. CDI removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw shell eggs stored above ready to eat foods. CDI reorganized to bottom 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 milk, cream cheese and butter stored above 41 f with no tphc provided. CDI 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed facility offers undercooked eggs upon request but has no consumer advisory present. Vr

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of foods stored on floor in walk in cooler and dry storage. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed breads and apples on display for customer self service in boxes without self cleaning lids and no staff present at all times. Vr for long term solution

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stores in sanitizer of 0 ppm qac.

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 ice scoop atop ice machine.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed pic s unable to provide test strips for chlorine or qac. Vr