SYMPHONY PARK

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed cut lemons in reach in cooler with abundance of mold growth. CDI - Lemons were discarded. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef steaks and raw lobster tail stored above cooked onions, cooked chicken breast, and mashed potatoes in walk in cooler. CDI - Storage order was corrected. -0 points- 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 hardboiled eggs with a prep date of 6/16, cooked shrimp with a prep date of 6/17, risotto 6/17, cous cous 6/16, riced cauliflower 6/16, butter sauce 6/15, and horseradish sauce 5/15 stored in in top floor kitchen and bottom floor pizza kitchen. CDI - Items were discarded. PIC has been advised to conduct frequent inventory checks of TCS foods and to discard food that has exceeded the 7 day time/temperature window. -REPEAT- -3 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 .

3-501.15 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 covered containers of baked potato cooling in reach in cooler, covered sheet pan of chicken breast cooling in walk in cooler, pasta with a temperature of 68F, cooling at ambient room temperature on speed rack, and a deep Cambro of cooked oatmeal cooling in a beverage cooler. CDI - All items were unwrapped, uncovered, and taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to review cooling methods of TCS foods. Instructions on proper cooling methods have been given to PIC -0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 completely thawed tuna still in ROP environment. Employee was cutting open thawed tuna and transferring to metal pan to store at prep station. -0 points-

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 large bins of unlabeled dry ingredients (flours, sugar, etc.) in upstairs kitchen. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food stored on floor of walk in freezer. -0 points-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee at the dish machine using cloth to hand dry utensils and equipment. CDI - Employee was instructed to allow utensils and equipment to air dry only. -0 points-

4-205.10 Food equipment shall be used in accordance to the manufacturers intended use. Observed beverage cooler " intended for the storage and display of packaged or bottled products only" being used to store and cool TCS foods. Cooling TCS foods were moved to walk in cooler on second floor. PIC has been advised to store TCS foods in equipment intended for food storage. -0.5 points-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef stored above raw salmon and raw steak in refrigerated drawer. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed numerous items without date mark in walk in cooler and flip top coolers of upstairs kitchen. Establishment operates upstairs kitchen start on Wednesday's and discards most inventory at the start of new operations week. CDI - Items to be discarded before dinner service. PIC has been instructed on proper date marking and date marking strategies. PIC has been advised to date mark all TCS foods once cooked or opened from original packaging. PIC has been instructed on proper date marking system of TCS foods held in flip top coolers. 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 container of sliced tomatoes in flip top cooler with a date mark of 1/7. CDI - Item was discarded. PIC has been instructed to refine date marking system in establishment and to perform inventory making sure to discard items that have exceeded time/temperature window. -1.5 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at pizza kitchen handwashing sink. CDI - Paper towels were provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink in upstairs kitchen and handwashing sink in downstairs kitchen not in operation. Hand sensor was broken on both handwashing sinks. An order for service was placed prior to inspection with repairs set to be completed next week. A verification will be conducted by 10/26/2025 to determine if handwashing sinks have been repaired. -1 point-

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 covered hotel pan of cooked rice pilaf cooling in walk in cooler. PIC stated that cooked rice pilaf was placed in walk in cooler at approximately 8AM. Rice pilaf was 58F at 2:45PM. CDI - PIC discarded rice. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomatoes and cut lettuce in Anna's Kitchen flip top cooler at 51F and 46F at approximately 3:30PM. Date marking stickers on items indicated that they were prepped at 10AM. CDI - PIC discarded items. PIC has been instructed to revise cooling procedures and methods. Instructional material was given to PIC outlining correct cooling methods for both cooked and room temperature prepared foods. -1.5 points- For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic in oil mixture stored without temperature control on shelving in upstairs kitchen. PIC stated that garlic is roasted, placed in oil, and then kept in squeeze bottle on shelving. CDI - Garlic in oil mixture was discarded. PIC has been advised to hold garlic in oil mixtures at 41F or less and discard after 7 days. -0 points- 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 bacon fat in walk in cooler with a date mark of 9/24. Observed opened container of anchovies in walk in cooler with a date mark of 7/12. CDI - PIC discarded items. -0 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 .

3-501.15 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 covered containers of cooked rice, sliced tomatoes, and cut lettuce that had missed time/temperature cooling window. Rice was covered with plastic wrap in walk in cooler and tomatoes and lettuce were placed in flip top cooler to cool. PIC has been instructed to revise cooling methods for both cooked and room temperature prepared foods. Leave food uncovered/unwrapped during cooling. Use available walk in cooler/freezer for cooling TCS foods. Instructional material was given to PIC -0 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 Observed calamari thawing completely submerged in water with a temperature of 78F. CDI - Calamari was moved to reach in cooler to continue thawing under refrigeration. Approved thawing methods include thawing under refrigeration, thawing as part of the cooking process, and thawing completely submerged under running water with a temperature of 70F or below. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing bracelets and watches. -0 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored on side of sanitizer bucket in upstairs kitchen. CDI - Wiping cloth was submerged in sanitizer solution. -0. points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw calamari stored above package of ready to eat shrimp in reach in cooler. CDI - PIC corrected storage order. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife stored as clean with visible soil and residue on knife blade. CDI - Knife was taken to high temperature dish machine to be washed, rinsed, and sanitized. -0 points- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of bleach and sanitizer stored in upstairs kitchen and at serving area. CDI - Bottles were labeled with name of contents. -1 point-

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 thawed tuna still in ROP in upstairs kitchen reach in and down stairs pizza station drawer. PIC has been advised to follow thawing directions for ROP fish. -0.5 points-

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 large unlabeled storage containers of dry ingredients in kitchen. -REPEAT- -1 point-

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 on top of coffee machines without any protective covering or wrapping. -0 points-

5-205.15 Maintain a plumbing system in good repair. Observed leak underneath downstairs kitchen three compartment sink. -0 points-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Establishment offers salmon undercooked. Consumer advisory is in compliance on menu. PIC could not find parasite destruction letter from supplier. A verification will be conducted by 2/20/2024 to determine if establishment is in compliance. -1 point-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored above packages of ready to eat mashed potatoes. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Bolognese without date mark in walk in cooler. Observed chili in reach in cooler without date mark. CDI - PIC stated that both items were prepared day prior. PIC date marked both items. 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 mushroom gravy in walk in cooler with a date mark of 1/27. CDI - PIC discarded mushroom gravy. -1.5 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 .

3-501.15 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 cooked orzo cooling in flip top cooler. CDI - PIC moved cooked orzo to shallow sheet pan and placed in reach in freezer. PIC has been advised on proper cooling methods of TCS foods. -0 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 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 unlabeled shaker containers at prep line and unlabeled containers of spices. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlobled spray bottle with unknown contents. CDI - PIC identified contents to be sanitizer and discarded. -0 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed calamari thawing, completely submerged, under running water with a temperature of 75F. Approved thawing methods include thawing under refrigeration, thawing as part of the cooking process, and thawing completely submerged under running water with a temperature of 70F or below. CDI - Calamari was moved to begin prep. 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 thawed tuna still in reduced oxygen packaging. PIC has been advised to follow thawing instructions printed on packaging. -0.5 points-

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 box of paper towels stored on floor in dry storage area. -0 points-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw hamburger meat stored in same container as raw pork. CDI- food items placed in separate containers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers and sticker residue on pans/containers stored as clean. CDI by wash, rinse, and sanitize removing stickers and residue. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed prep cooler TCS foods without date marks. CDI by date mark. 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 . 3-501.18 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 sliced deli meat date marked 5-3. CDI by discard. 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 working containers of salt, pepper without labels. 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 potato salad and pasta salad being offered as grab and go in display cooler without proper labels. CDI- PIC removed items from display cooler.

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 PIC did not provide maximum registering thermometer for dish machine. Verification required within 10 days.