THE EVERYDAY MARKET LOSO

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) EHS observed cut honey dew, cut cantaloupe, cut tomatoes, cut cabbage, cut ham, cut turkey, and cooked potatoes without a date mark present. EHS observed quinoa(x2) from 9/22 in the facility. CDI- PIC voluntarily discarded the quinoa. EHS allowed PIC to date mark other items as PIC was present during prep. -1.5- 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf EHS observed bacon being thawed at room temperature on a speed rack. CDI- EHS provided education and PIC placed bacon in walk in cooler as it was still frozen. -0-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P EHS observed apples on display in customer self service case without being wrapped. Apples were not intended to be washed by customer before consuming. CDI- PIC took apples back to kitchen to be washed and wrapped before being placed back out for service. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wiping cloth being held in water. CDI- PIC disposed of the wiping cloth. EHS provided education. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. EHS observed facility maintenance equipment (tools, caulk, lights bulbs etc.) stored with and above single service articles in storage area. CDI- PIC removed and relocated the equipment. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS obsevred build up on the floor underneath equipment, clean dish storage racks. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a few dishes/utensils with visible food debris present. EHS and PIC discussed protecting equipment when it is not in use and potentially rearranging the kitchen so clean dishes aren’t stored next to the mixer. CDI- Items were taken to dish area to be w/r/s. **EHS IS DEESCALATING POINTS DUE TO OVERALL IMPROVEMENT** -1.5- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed that prep unit at front of house was not able to maintain TCVS foods at 41F or below. EHS observed cans of whipped cream and smoothie mixes (refrigerate after opening) holding between 44-45F (see temperature chart). EHS observed one container of mixed fruits (melons) in the display case at 43F. All other containers where 41F or below. CDI- PIC voluntarily discarded the cans of whipped cream, the container of fruit and discarded all open containers of smoothie mix. **3 DAY VR Required** -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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed food stored on the floor of the walk in cooler. CDI- PIC placed food on shelves in walk in cooler. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manger onsite. **REPEAT** For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 beverages stored in lowboy unit above facility food. **REPEAT**

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed that dish machine sanitizer concentration was at 0ppm. Facility had used dish machine that day. CDI- PIC replaced sanitizer bucket and sanitizer was dispensed at 100ppm. Dishes were rewashed with sanitizer at correct concentrations. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few plates in clean dish storage area with visible food debris present. Observed measuring cups with visible sticker residue present, dishes were stacked so that the food contact surface was touching the sticker residue. Observed mixer bowl stored as clean with visible food debris present. **REPEAT** -3- 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 two containers of cooked tomatoes with prep dates of 11/07 and 11/12 in the back kitchen lowboy. Observed ham quiche with a date mark of 11/12 and a spinach quiche with a date mark of 11/15. PIC stated that the quiches were taken out of the freezer yesterday (PIC took them out) and the employees did not label the pans accordingly. CDI- PIC voluntarily discarded the cooked tomatoes. EHS allowed PIC to date mark quiches with correct date. SEE COMMENTS. **REPEAT**-1.5- 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 Observed facility serving cold smoked salmon on toast with no consumer advisory present on the menu. Further information about the cold smoked is needed to determine if the product is considered fully cooked. EHS will make verification visit within 10-days. Facility may be required to add a consumer advisory to the menu item.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed window cleaner stored with food items on bottom of prep unit. CDI- PIC relocated the cleaner spray. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food in the kitchen without the use of a hair restraint. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in a sanitizer solution of 50ppm of QUAT. CDI- Food employee refreshed sanitizer water at 200ppm. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed that facility did not have chlorine test strips for the dish machine. 10-day VR.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. 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 Observed that all food employees do not undergo training. PIC stated that front of kitchen staff will get the training while back of house will not. PIC stated this is due to a launguage barrier. CDI- EHS provided PIC with employee health documents in Spanish. **REPEAT** For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 multiple employee beverages stored on prep surfaces and beside of equipment. CDI- Food employees relocated the drinks to an approved location.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee peeling boiled eggs with their bare hands. Food empoloyee stated that the eggs would not be heated again. CDI- Food employees relocated washed their hands and donned gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed cut fruit in the front display case with mold. CDI- PIC discarded all three containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plastic and metal containers that had visable food debris on them while stored in clean dish area. EHS observed visible debris on deli slicer and reminded PIC the important of properly cleaning deli slicer. Observed a stack of clean plastic container with stickers and sticker residue on the outside of the containers. The containers were stacked so that the sticker residue is touching the food contact surface. 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 shredded cheese, cooked potatoes, quiches, and cut fruit. CDI- Food employee dated products as they were from the night before. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication stored on the shelves with facility food and equipment. CDI- Food employees relocated relocated the medication. 7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed two first aid kits stored with facility food and equipment. CDI- PIC relocated the first aid kits to an approved location.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout the facility, especially concentrated in the dry good area. **REPEAT**

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oat milks stored on the floor under the coffee counter.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored in a bucket with 0ppm of sanitizer solution. CDI- PIC refreshed the bucket with sanitizer at the correct concentration.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in prep unit and apples in display case with stickers still on. EHS advised that these items shall be washed before serving.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several metal and plastic container that were stored clean and stacked wet.

4-903.11(A)(C) Store single-use and single-service articles 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 a box of single use containers stored on the ground in the dry storage room.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed employee health policy that did not include restrictions and exclusions. -CDI- EHS educated PIC on ensuring employees are trained on restrictions and exclusions and emailed PIC updated EHP policy. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated PIC on using a barrier to turn off faucet and food employee rewashed hands. **REPEAT** -2- **POINTS NOT ESCALATED DUE TO IMPROVEMENT**

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed non heat treated dessert items containing in display case above 41F. Observed ambient air of unit at 39F. -CDI- PIC voluntarily discarded items. **REPEAT** -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 .

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 house made horseradish sauce (contains sour cream) cooling in WIC at a low rate in plastic container with a lid, sandwiches cooling at a low rate with protective plastic covering and housemade tiramisu (contains heavy cream) cooling in large plastic container with a lid. Observed shredded cheese, heat treated mushrooms, mozzarella cheese and other items cooling in lowboy with protective plastic coverings. -CDI- EHS educated PIC on proper cooling methods and PIC removed plastic coverings and lids to facilitate rapid cooling and moved items from lowboy to WIC. **REPEAT** -1- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests near coffee station where sweet syrups are located. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

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 scoop handles touching drink powders such as chai and matcha. -CDI- EHS educated PIC on ensuring that handles are stored up and not touching and PIC properly stored items. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC present at start of inspection. -CDI- PIC with CFPM arrived about halfway through the inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedure and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on using a barrier to turn off the faucet and food employee wash hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed bowl and spatula stored in handwashing sink at FOH. -CDI- EHS educated PIC on proper use of handwashing sink and item was removed. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed whole milk and oat milk on counter above 41F. Refer to temperature chart. -CDI- PIC placed items in WIC to cool back down. -0- 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 mozzarella cheese and sauteed onions date marked 11/8 (discard 11/14). Observed no date marks on spinach quiche, ham quiche, pizza sauce, and shredded mozzarella cheese. Observed no date mark on pizza sauce. Per PIC, items were prepared prior day. -CDI- PIC properly date marked items and discarded items past date. **REPEAT** -3- 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 .

3-501.15 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 pizza sauce cooling in lowboy with lid, and sandwiches prepared today cooling in lowboy and WIC with plastic covering cooling at low rates. Observed tomato soup cooling in WIC at a low rate in plastic container with no active stirring. -CDI- EHS educated PIC on proper cooling methods and PIC removed plastic coverings and placed items in WIC and tomato soup placed in shallow metal pan and placed in freezer to facilitate rapid cooling. **REPEAT** -1- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers and squeeze bottles with no labels. -0- 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed pasta and fruit salad at consumer grab and go area with no labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 50 ppm quarternary sanitizer. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed lemons. **REPEAT** -0.5-

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 stickers on NFCS of clean dishes. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee speaker stored inside of clean dish bowl. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing and PIC rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed food employee take orders at cash register and engage in food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee using personal phone with gloves on and return to food prep without a glove change or hand wash. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 no date mark on quiche in RIC, no date mark on mushrooms, quinoa, turkey sandwiches and hummus in cold drawers, and no date mark on tomato sauce in BOH lowboy. Observed eggs date marked 7/10-7/16, potatoes date marked 7/11 (discard 7/17), salmon date marked 7/10-7/16, and roast beef date marked 7/11 (discard 7/17). -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- 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 brisket burritos cooling in WIC covered with a plastic food wrap with no change in temperature after nearly an hour. -CDI- EHS educated PIC on proper cooling methods and PIC removed plastic wrap to facilitate rapid cooling. **REPEAT** -0.5- 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed tomato sauce thawing under running water at 81F. -CDI- EHS educated PIC on proper thawing methods and PIC moved items to WIC. -0-

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometers in cold holding equipment. **REPEAT** -1-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados. -CDI- PIC wash avocados and removed stickers. -0-

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 scoop handle touching ice in ice machine. -CDI- PIC removed. -0-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed PIC contact ham and cheese croissant with bare hands while attempting to locate a date mark. -CDI- PIC voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed ice cubes in FOH handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at any of the handwashing sinks. Per PIC, facility has ordered some handwashing signs. -CDI- EHS provided handwashing signs. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed oatmilk, half and half and almond milk in milk lowboy above 41F. Observed ambient temperature of unit at 43F. Observed pico de gallo, housemade pesto (contains cut spinach), white chocolate mousse (contains heavy cream) in BOH lowboy above 41F. Observed ambient air of unit at 35F. Observed almond mix (contains heavy cream), white chocolate mousse (contains heavy cream), heavy whipping cream, Brie cheese, and raw liquid eggs above 41F in WIC. Observed ambient air of unit at 44F. -CDI- PIC placed items in freezer to cool back down and turned down temperature of units. At the end of the inspection, observed ambient air of lowboy at 38F and WIC at 43F. **3DAY VERIFICATION REQUIRED** **MAINTENANCE ARRIVED WHILE EHS WAS PRESENT TO ASSESS AND MAKE REPAIRS** -1.5- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 spinach quiche and ham and cheese quiche date marked 4/12-4/18. Observed ham and cheese croissants, smoked salmon, chicken and mozzarella cheese with no date marks. Observed housemade pesto (contains cut spinach) date marked 4/10 (discard 4/16). Observed condensed milk date marked 4/6 (discard 4/12). Per PIC, quiches and housemade pesto were frozen and pulled from the freezer yesterday and ham and cheese croissants, smoked salmon, chicken and mozzarella cheese were prepared yesterday. -CDI- PIC properly date marked items and discarded of items past date mark. -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 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 tomato bisque and tomato paste cooling in WIC with lids on stacked on top of each other with low cooling rate. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids. -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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometers in cold holding equipment. -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in quarternary sanitizer concentration at 0 ppm. -CDI- PIC replenished supply to 100ppm. -0- 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on floor.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in gender neutral restrooms. -0-