VILLAGE ON MOREHEAD

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap provided to the handwash sink in the dishwashing area. PIC stated that the truck that arrives later today is bringing more refills for the soap dispensers since they had no remaining refills. CDI - PIC provided soap bottle at handwash sink until refills arrive later in the day. 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 adjacent the ice machine. CDI - Paper towels dispenser refilled.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a tray of raw salmon to be stored on the speed rack in the WIC directly above trays of fully cooked RTE crab meat. REPEAT. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed one cutting board to have deep cut marks/gashes and was heavily stained. CDI - PIC voluntarily discarded.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed the dishplate thermometer onsite to be not functioning correctly in that it was getting readings of 20-30F less than the EHS thermometer. PIC was aware of this and has already ordered a new one that will be delivered next week. 10 day VR to observe facility acquire new dishwasher thermometer.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a can of roasted red peppers to be stored on the racks in the dry storage room with a heavy dent along the side seam of the can. CDI - PIC voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a sheet pan of crab cakes containing raw crab meat to be stored on the speed rack in the WIC directly above a sheet pan of fully cooked pork ribs. CDI - PIC rearranged speed rack so that the fully cooked pork ribs are above the raw crab cakes. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. - Observed the mechanical dishwasher reach a maximum of 153F after multiple cycles. Facilities booster appeared to be not functioning properly as the final rinse would only reach 105-109F with the wash temperature being around 151-153F. Booster light was on stating “check high limit”. PIC contacted repair company at the time of the inspection. Facility is to temporarily conduct the wash and rinse cycles in the mechanical dishwasher and then use the 3 compartment sink to conduct the sanitizer step until the repair is made and the dishwasher is marinating temperatures of 160F+. 3 day VR to observe repair or continued compliance on temporary solution. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 a large container of whole turkey breasts and a small insert container of cooked mushrooms to be sitting out of temperature control on the prep table adjacent the WIC at temperatures of 51-57F. PIC stated that the turkey was taken out of the WIC approx 30 mins earlier to be carved but due to him being the only employee in the kitchen this morning he didn’t have a chance to by the time the EHS arrived. EHS observed the items to be out for an additional 15-20 mins without being worked with. REPEAT. CDI - PIC relocated the turkey to the WIF to rapidly cool and the mushrooms were voluntarily discarded. - Observed a package of smoke salmon to be stored in the cookline lowboy refrigerator at a temperature of 49F. PIC stated having the package out approx 15-20 mins prior to the EHS arrival for some orders before placing it back into the lowboy but stated that it may have been out for longer than he intended. CDI - PIC relocated to RIF to rapidly cool and was observed at 35F 25 mins later. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed 2 employees in the kitchen to not be wearing bear guards while conducting food prep.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the handwash sink basin at the coffee/quick service area to be full of ice. Handwash sinks must remain for handwashing only and may not be used as dump sinks. CDI - Ice melted and handwash sink basin cleared. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sinks at the coffee/quick service area and adjacent the large ice machine at the kitchen entrance to not be provided with paper towels at the time of the inspection. CDI - PIC restocked paper towels. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink adjacent the large ice bin at the kitchen entrance to be obstructed from use by a large rolling cart placed directly in front of it. - Observed the handwash sink at the dishwashing area to be obstructed from use by brooms, dustpans, and a large rolling garbage blocking access to the handwash sink. CDI - Handwash sinks unobstructed.

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 a large, deep, covered bucket of vegetable soup in the WIC that was observed at 76F after cooling overnight. The date mark stated 12/30/25 at 7:30pm and that time was confirmed by the head chef as he was the one who made the soup before leaving the night prior. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 4 gallons of “Ken’s Supreme Blue Cheese Dressing” stored on a shelf in the dry storage room at ambient temperatures (70-73F). Bottle states “Keep Refrigerated” and does not state to only refrigerate after opening. Confirmed by Ken’s Foodservice website that states “Product requires refrigerated storage and transport”. 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 .

3-501.18 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 insert containers of sliced tomato and lettuce in the cookline opentop refrigerator that were not provided with date marks. Cookline employee stated not having prepared the items this morning and they were done the day prior. REPEAT. Despite improvements from the previous inspection date marking remains out of compliance for several inspections in a row and a RCP will be implemented following the inspection. CDI - PIC date marked 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a yellow liquid on the chemical storage rack in the dry storage room to not be labeled as to its contents. CDI - PIC voluntarily discarded the chemical bottle.

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 a large, deep, and covered bucket of vegetable soup that was still at temperatures within the first cooling window after cooling overnight. PIC confirmed that the date mark of 12/30/25 at 7:30pm was correct for the prep time and that it began cooling immediately after that. Staff placed the soup into a large deep bucket and then covered it with tight fitting plastic wrap, not allowing for adequate air flow to properly cool the product down. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of cleaned metal and plastic insert containers/buckets to be wet nested on the clean dish storage racks.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one can of artichoke quarters with heavy dents along its seams and stored amongst wholesome cans on the can rack in the dry storage room. CDI - PIC voluntarily discarded.

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 the following items to be dated for 8 days rather than 7 days in refrigerators throughout the kitchen: sliced tomatoes (8/24-8/31), whole leaf lettuce (8/24-8/31), crab dip (8/21-8/28), diced tomatoes (8/24-8/31), cut lettuce (8/24-8/31), chicken salad (8/19-8/26), potato salad (8/24-8/31), and rigatoni noodles (8/19-8/26). CDI - Date marks corrected by 1 day to have proper 7 day date marking periods. - Observed a bin of chopped lettuce in the lowboy portion of the large opentop and a container of cooked spaghetti noodles in the WIC to not be provided with date marks. REPEAT. CDI - Lettuce prep date was unknown and voluntarily discarded. Spaghetti was confirmed to be made on 8/23 as it was on their daily menu that day and item was date marked. - Observed a container of egg salad in the cookline 1 door lowboy to be past its date mark of (8/15-8/21). REPEAT. - Observed a container of bolognese in the WIC that had an illegible date mark and the PIC was unable to state when it would have been prepared. - Observed a container of ribs in the WIC with 2 date marks on the pan, one for 8/16-8/23 and one for 8/24-8/31. PIC stated he was unsure if staff had just refilled the pan without W/R/S or if the date mark was incorrect. CDI - PIC voluntarily discarded all items past date/with illegible dates/with 2 date marks. 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 .

3-603.11 (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 smoked salmon offered on the everyday breakfast menu in 2 locations and neither are marked with an asterisk indicating the item is served raw/undercooked. EHS and PIC confirmed with Gordon representative that the item is cold smoked. 10 day VR to observe menu corrected.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a canister of butane fuel stored on the cookline prep table amongst containers of spices and toppings for breakfast items. CDI - Butane moved to lower shelf at cookline, away from food products.

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 an insert container of raw salmon thawed in the refrigerated drawers below the flattop grill that were not removed from their reduced oxygen environment. Package states to remove from packaging prior to thawing. CDI - PIC removed salmon from packaging.

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 one bulk storage bin of breadcrumbs to not be labeled as to its contents.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed 2 wiping cloth buckets with sanitizer solutions testing at <50ppm quaternary ammonia. CDI - Buckets refilled with new solution and restested at 150ppm.

4-501.11 Maintain equipment in good repair. - Observed the handle to the lid of the large opentop refrigerator to be broken/missing.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands, turn faucet off with bare hands, dry hands and transition into donning clean gloves. CDI - Employee was redirected to re-wash hands and use paper towel as barrier to turn off faucet. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cheeses cold holding above 41 F. Refer to temperature observation chart. EHS noted product was filled over the brim. From discussion with PIC, items were transferred from the WIC to cold holding this morning. CDI - Foods placed into nearby reach-in freezer and cooled down < 41 F. -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.

REPEAT VIOLATION: 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 spaghetti, turkey and ham exceeding the 7 day requirement (5/20-5/26 and 5/19-5/25, respectively), no date label for opened package of goat cheese, and date label for pasta extending past 7 day requirement (5/21-5/29). CDI - All except for pasta voluntarily discarded by PIC. Date label for pasta corrected; any remaining will be discarded end of day. -3- 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 recently prepared cut watermelon cooling covered inside of upright reach-in unit. CDI - PIC transferred product to the walk-in cooler and left vented to facilitate cooling towards < 41 F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

4-501.11 Maintain equipment in good repair. Observed upright reach-in unit with rubber gasket in disrepair. Replace. -0-

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 debris and residue on surfaces under flat top grill. Clean and maintain clean. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shell eggs sitting out on countertop holding above 41F. CDI PIC voluntarily discarded. Discussed placing shell eggs on TPHC if wish to hold on countertop during breakfast service. Left TPHC form with PIC. 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 cut cabbage with date marking of 12/3. CDI PIC voluntarily discarded Repeat Immense improvement from last inspection. No escalation in points. 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 few working bottles of liquids with no label. Label Repeat

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands, then turn faucet off with bare hands then dry hands. CDI Employee was redirected to re wash hands and use paper towel as barrier to turn off faucet.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility offers fish of the day and salmon undercooked. VR required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple TCS items (wedge salad, 1/2 watermelon, premade salads, hotdogs, cut tomatoes, cooked noodles) with out date mark that was prepared day before. VR required 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 . 3-501.18 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 creamer and cream cheese with no date and no known date of open. Observed ham (8/8), arugula (8/8), cooked broccoli, cooked sweet potatoes, and cooked corn (8/1) stored in use. Observed cooked lamb with date mark of 6/21. Observed ham sandwich with sticker of Wednesday with no date, with ham that was opened on 8/8. CDI PIC voluntarily discarded creamer, cream cheese, ham, arugula, ham sandwich. * Ensure pre made items from snack counter bear the date of preparation which is the date of the oldest TCS food in the item. ( I.E. when the deli meat was opened/sliced, lettuce cut, tomato cut, chicken cooked, etc.) 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory does not include disclosure. VR required Should read “These items are cooked to order (served raw or undercooked- is another option). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of food borne illness, especially if you are pregnant or have certain medical conditions.

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 salmon thawed still in sealed ROP packaging. CDI PIC cut open all packages.

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 few working bottles of liquids with no label. Label

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 inside of RIF with food debris and residue on bottom shelf. Observed pooling water on bottom shelf of prep unit across from stove.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC failure to demonstrate sufficient knowledge of food borne disease prevention. CDI directed to handout given at time of permitting Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed PIC demonstrated failure to ensure proper wash rinse and sanitization of utensils, proper cooling procedures are followed of cooling hot TCS foods and that animal proteins are cooked to proper final cook temperature. CDI coached A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored on counter with clean utensils and juicer. 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 chicken stored over ready to bat plant based patties. CDI reorganized For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P observed whole tenderloin grill marked and then removed to walk in cooler. Completion involves baking in oven to 135. CDI coached , facility given 2-3 options for how to prepare this properly.

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 pot of manhattan clam chowder cooling on stove at 126 f. Temped again after 20 minutes at 124. This equates to a 6 degree drop per hour. CDI reheated to 181 before two hours was up and cooling procedures changed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed sliced cheese cold held at 43f. CDI temporary tphc 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 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf observed both salmon and beef tenderloin offered cooked to order with no asterisk on menu. Vr

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 clam chowder cooling in pot on stove. CDI procedures changed 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in qac sanitizer at 50 ppm. CDI remade

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf observed facility did not provide a max thermometer for testing high temp dish machine Vr 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed facility had no qac test strips. Vr