FLOWER CHILD BALLANTYNE

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink by front make line obstructed by plastic lid and grapes. CDI - PIC intervened and instructed employee to remove obstructions. (1)

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 numerous items throughout front make line without proper date marks. PIC stated that some items are kept at the end of service and some items are discarded, based on amount and time prepared. EHS provided education, stating information provided during last inspection. All date mark required items in make line shall be date marked to ensure compliance unless specified in an SOP that item will be discarded at end of service. CDI - PIC verified prep dates with items in WIC and prep list posted on make line. PIC added dates to all items. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed items such as cooked proteins and sushi rice in WIC that are held on TPHC during service. PIC stated these items are in WIC to be donated. Items are removed after two hours and placed in blast chiller to cool, then placed into WIC to be stored for later donation. EHS advised that this is not what is stated on TPHC procedure and stated foods are unsafe to serve due to missing the required cooling windows. (See general comments). CDI - PIC voluntarily discarded items. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous containers being stacked clean with water present on interior surfaces. EHS advised to stagger clean equipment/pans to allow for adequate air drying prior to storage. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cooked pasta and onions in grill lowboy above 41F. PIC stated temperatures are checked thirty minutes prior to every shift. PIC stated items in lowboy were temped at 10:30 and everything was under 41F. PIC stated due to the high temperature of the grill could have increased temperatures slightly. EHS advised to monitor low boy moving forward to ensure unit can adequately hold temperature through service. CDI- Pasta and onions were placed in blast chiller to quickly cool. (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 .

3-501.18 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 EHS observed numerous items on make line without proper dates. PIC stated some items are discarded at the end of the night but pointed out items on the line that are retained. EHS observed all items retained over night without date markings. PIC stated they are taken from items in WIC; EHS observed date markings in compliance inside WIC. EHS explained if the intent is to retain a TCS food longer than 24 hours, the items shall be dated prior to being placed in unit for storage. CDI - PIC was allowed to date items due to items in WIC being in compliance for date marking. PIC stated procedure will be changed and items will be dated prior to placing in make unit. (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 .

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. EHS observed a few pans stored as clean stacked wet in dish area. EHS advised to stagger dishes to allow for adequate air drying. (0)

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign by numerous hand sinks in facility. CDI - EHS provided PIC with handwashing signs. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored as clean with visible food residue around inside of blade. CDI - PIC instructed food employee to disassemble deli slicer and wash rinse and sanitize. (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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed grilled broccoli on sheet pan in back kitchen. PIC stated this broccoli is cooked, cooled, then pulled out to be held on time. Broccoli was labeled but with no start/end time. PIC stated label machine is not working and will review process with staff so that the labels are written correctly moving forward. EHS observed numerous labels that stated “prep line” with time stamps dictating items held on time. EHS advised to be more specific when using labels for TPHC to notate which items are specifically held on time. EHS will send new copy of TPHC form to PIC to be updated as well; some items have been removed from menu. CDI - PIC removed label and placed corrected label by broccoli with start/end time. (1.5)

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed container of dry rice in dry storage with no lid. CDI - PIC placed lid over rice. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed sensor to ice machine hanging over ice from where it was originally mounted. Screw was hanging loose from frame with nothing to hold it in place. EHS advised to removed screw so that it does not fall into the ice. CDI- PIC removed screw from hanging sensor. (0)

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. Observed numerous in use utensils stored in water below 135F (see temp chart). EHS observed two containers on steam well temping over 135F but with an accumulation of food debris. CDI - PIC removed utensils from water. (0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed portioned containers of sliced chicken at 124F in steamwell. CDI- PIC reheats chicken to 165F and replaces in steamwell labeled for TPHC going forward. PIC updates written procedures to reflect portioned chicken on TPHC. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed sliced lettuce and cooked peppers/onions in cold drawers above 41F. PIC states increase temp due to rush requiring doors to be opened repeatedly. EHS advises placement of items not able to be kept at 41F and below on TPHC. CDI- PIC rapidly cools items in blast chiller and returns to their coolers on TPHC. (-0)

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed sheet pans of cooked plant foods stacked on top of each other so that food was making contact with the bottom of sheet pans. CDI- PIC asks food handler to separate trays and not store in such way going forward. (-1)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat <100PPM inside bucket with wiping cloths., CDI- EHS confirms dispenser at 3 comp sink is working properly. Employee refills buckets with proper concentration. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw marinated chicken breast in cold drawers at 42F. CDI- PIC moves chicken to blast chiller for rapid cooling and will monitor the temperature inside cold drawer to verify it is able to hold food at 41F or lower. (-0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several large flies in back ware-washing area. No contamination to food observed, and facility is routinely visited by a pest control service provider. (-0)

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. Observed two dipper wells storing in-use utensils in cloudy water with accumulated debris. (-.05)

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 accumulation of food debris on top surface of large hot water dish machine. Increased cleaning frequency is recommended. (-.05)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V&D cleanup plan onsite at the facility. CDI-EHS provides V&D plan during inspection. (-0) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Parasite destruction letter for wild caught, Chilean salmon available to be served raw or undercooked could not be located during inspection. EHS advises PIC to contact the supplier and request a copy of this letter to maintain with their records at the earliest possible opportunity. VR required. (-1)

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 BBQ chicken thighs and marinated sliced steak prepped last night in WIC at 50F. PIC voluntarily disposes of items. (-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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 two lidded, stacked containers of food (chicken thighs, steak) in WIC following prep last evening at 50F, having failed to cool at the proper rate. CDI- Items disposed of, PIC to remind staff to vent all containers while cooling. No point taken due to no observable pattern of non compliance-, all other items from the facility prepped last evening temped at 41F or below, proper methods clearly understood and overall adhered to. (-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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in solution near restroom with no detectable quat levels. CDI- PIC remixes solution. (-.5)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic lids at clean dish rack. PIC states a spacer rack to maintain distance between lids is already on order. (-0)