SOUTH END HIDEAWAY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed condiment bottles of pesto and scallion sour cream to be stored in the large opentop refrigerator at temperatures of 44-45F. REPEAT. CDI - PIC voluntarily discarded. EHS advised that for best practice the facility should not store condiment bottles in the opentop portions of the refrigerators. - Observed pre-portioned bags of precooked chicken strips to be over stacked in a container in the small opentop refrigerator with the top bag being at temperatures of 45F. Bottom layers observed at 39F. REPEAT. CDI - PIC voluntarily discarded. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a shaker containing a salt and pepper mixture to not be labeled as to its contents. CDI - PIC labeled shaker.

4-501.11 Maintain equipment in good repair. - Observed the gaskets to the 3 door RIC to be torn in the middle.

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 the gaskets of the refrigerated drawers to have accumulations of food debris/crumbs.

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 agreements on site at the time of the inspection. PIC on site is a new manager taking over and states that he was unsure of ever receiving the PDFs in an email. CDI - EHS provided physical copy of the new employee health policy and had the kitchen employee sign it on site. 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 a case of raw burger patties stored on a shelf in the RIC directly above RTE chicken patties and chicken nuggets. CDI - PIC relocated to lower shelf in the RIC. 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 a container of shredded lettuce in the opentop refrigerator to be a temperature of 49F. Improvements from last inspection, no increase in points. CDI - Voluntarily discarded. 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Establishment has employee health posters but there is not policy that is signed by employees. CDI - PIC sent sign-able forms in english and Spanish for employees to sign. 0 points taken due to EHS allowing posters last inspection. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sour cream, lettuce, pico, and shredded cheese on self-service table for a private party measured 62-63F. TCS foods must be held at 41F or less in cold holding. CDI - Items discarded and establishment has agreed to use TPHC for future events. TPHC filled out during inspection. 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 1 spray bottle of sanitizer was not labeled. All toxic chemicals must be labeled. CDI - Employee labeled bottle. 0 pts.

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. Scoop was stored in 80F water. Do not store utensils in water unless the water is at least 135F. REPEAT

4-501.11 Maintain equipment in good repair. Torn gasket present on sandwich cooler door and upright cooler door. Replace torn gaskets. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Employee with active ANSI food protection manager certification arrived in middle of inspection. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No employee health policy observed at establishment. CDI - PIC given employee health posters and educated on the big 5 symptoms and big 6 illnesses. REPEAT For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 Pan of chicken (10-23), pan of pulled chicken (10-5), pan of ground beef (10-23) and another pan of chicken (11-6) were held past 7 days from preparation. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. CDI - PIC discarded 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 .

3-304.12 (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. Utensils were being stored in room temperature water. Utensils may only be stored in water if the water is at least 135F. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone and keys stored in same container as vegetable peeler. Store personal items separately from utensils and other food-contact items. CDI - Peeler taken to 3-compartment sink to be washed. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No staff could confirm certification today. Facility has 180 days to obtain certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility could not confirm employees have been informed of their responsibility to report certain illnesses or diagnoses. Form on hand is outdated, lacking Salmonella non-Typhi on reportable illnesses. CDI- sent facility updated form for employees to review and sign. For more information on employee health policy, 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 is not been labeled, or if the label is incorrect. -P: found sausage for pizza, chorizo dated 3/3. CDI- voluntarily discarded. Opened bag of mozzarella not dated. CDI- allowed to date. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P: found quat sanitizer in 3-comp sink measuring 500 ppm. CDI- sink drained and Quat 146 set up at 150 ppm.