BIG VIEW DINER

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cut RTE green apple stored directly on low RIC shelving. CDI- PIC voluntarily discarded apple. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple items that were prepared days earlier and had completed the cooling process, without covers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoop for the corn starch stored on top of the bin with the lid having a heavy presence of debris. CDI- PIC removed scoop to be w/r/s and said he would store it in a different location. Observed multiple dishes stored clean with debris still on them. CDI- PIC moved dishes to be w/r/s/. 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 tuna salad, chicken salad and liver much in low portion of prep unit across from the flat top grill to be cold holding between 44F-46F. Ambient temperature of unit was 46F. CDI- PIC voluntarily discarded items out of temperature since they had been in the unit over night. Top portion of the unit was properly cold holding. Observed noodles and sliced tomatoes over stacked in the prep unit across from the hand sink on the grill line. Temperature of the noodles and tomatoes above the fill line were 44F. CDI- PIC removed noodles and tomatoes and placed in WIC to cool back down. REPEAT. VR required. EHS will return to implement RCP. 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 (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 three cartons of various kinds of milk missing a date mark in the front beverage cooler. CDI- PIC labeled containers. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 no TPHC procedures for breading station for raw chicken. PIC stated they are changing the batter every 3 hours to prevent contamination. Breading station needs to have written procedures and time stamps to ensure they are discarding within 4 hours. VR required.

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 corn starch stored in an unlabeled bin. Label container.

4-501.11 Maintain equipment in good repair. Observed leaking condenser causing ice build-up on floor, walls and around door. Observed large amount of water puddling in the bottom of RIC on cook line. Observed broken and missing lid for one of the ice machines. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed multiple pieces of equipment like hand sinks, dish area table equipment attached to wall missing or torn sealant. Reseal equipment attached to wall.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a heavy accumulation of ice forming in the WIF in the bakery department. Repair equipment to prevent contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large plastic container stored inside the hand sink on the cook-line. CDI - Container was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meats and seafood, not in original packaging, stored above vegetables and black bean burgers inside the WIF. Observed raw crab cakes and raw salmon stored above blanched broccoli and sliced tomatoes inside prep unit #2. CDI - Storage order rearranged. 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 multiple large pans, stored as clean, with food debris/residue present on the food contact surface of pans. 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 large pan of raw chicken inside lowboy cooler above 41F. PIC voluntarily discarded. Observed diced turkey in prep unit #4 above 41F. Observed tzatziki sauce & Coleslaw not maintaining 41F. Items in unit were held in ice baths, EHS advises facility have unit checked/repaired. 3 day verification visit required. Cold holding has been out of compliance in 4 consecutive inspections. EHS will place facility on risk control plan to ensure cold holding is maintained in all areas of the kitchen. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handless scoop submerged in pico inside prep unit. 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 handless scoop submerged in salt container. CDI - Scoops were removed.

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. Observed floors inside WIF # 3 in need of cleaning, debris and lots of ice over the floor. Observed the floors inside the employee restroom in need of cleaning.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee drinking coffee on make line. CDI - Employee completed coffee and discarded beverage cup before EHS addressed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple pans of food stored uncovered inside prep units and WICs, none in the cooling process. CDI - Foods were covered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties inside the steam well below 135F. CDI - Sausage patties were 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cut Lettuce, pasta, cantaloupe, honey dew, slaw, shredded cheddar cold holding above 41F. Observed entire waitress station prep units at ambient of 46F. CDI - All items were voluntarily discarded. Facility will be placed on a risk control plan. EHS will provide paper work via email and will assess the risk control plan when at return for the Verification visit for Cold holding. If Cold holding is not brought to compliance facility will be placed on an Intent to Suspend. 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 sliced tomatoes and diced tomatoes covered/plastic wrapped, cooling at a rate of 0.05F/min over a 40 min times span (51F - 49F). CDI - Tomatoes were uncovered and placed into an Ice bath. 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 leaking condenser causing ice build-up on floor, walls and around door. Observed large amount of water puddling in the bottom of RIC behind baked goods display.

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 shelving inside the WIC with food debris and build-up. Observed dust build-up on Exterior surfaces of ice machine. Observed interior of prep units in need of cleaning.

5-501.17 Provide a covered waste bin in female restrooms. Observed unisex employee restroom with no covered trash can.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC with no knowledge of holding temps, date mark/discard, and par-cooking/cooking, proper cooling method violations or proper corrective action during the inspection. 10 day verification visit required. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap in the hand sink in the hallway or at the front waitress station. CDI - Soap was placed at the sink 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink on the cook-line. CDI - Paper towel placed at the hand sink.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed undercooked poached eggs stored inside prep unit. PIC stated that the eggs are partially cooked/poached the day before use, eggs are then fully cooked the next morning during service. Facility does not have non-continuos cooking procedures. CDI - Partially cooked eggs were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items inside the grill prep and the salad/dressing prep held above 41F. CDI - All items voluntarily discarded. Replacement items will be held on ice. Maintenance will be on site within an hour, per the 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 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 cooked pasta (7/20) held longer than 7 days. Observed meatloaf with incorrect date marking (7/16). Observed incorrect date mark on portioned roast beef and turkey inside the prep WIC. 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 salmon Benedict, crab cake Benedict, Hand-cut angus ribeye, on the special menu that can be ordered undercooked. The special menu has no consumer advisory on the menu. 10 day verification visit required.

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 potatoes cooling in a deep plastic container at a rate of 0.067F/min. CDI - Container open to promote cooling. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados in use with stickers on the surface. CDI - Removed to be washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet on drying rack. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish washer cloth-drying pans.

4-501.11 Maintain equipment in good repair. Observed leaking prep unit. Pan on floor to catch dripping water. Broken shelving inside the WIC.

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 and sticker residue present on the on the exterior surface of pans. CDI - Pans moved to dish pit.

5-205.15 Maintain a plumbing system in good repair. Observed floor drain in front of the ice machine clogged.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and did not use a paper towel barrier to turn off the faucet, re-contaminating hands. CDI - EHS intervened and the food employee washed hands properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef/steak stored in the same pan as RTE ribs in RIC drawer. Observed leakage of blood in the bottom of the pan from the raw steak. CDI - RTE ribs were voluntarily discarded. 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 pans, utensils, deli slicer, and large plastic containers, stored as clean, with food debris present on the food contact surfaces. CDI - Items were moved the dish pit to be properly washed, rinsed and sanitized. Facility has been out of compliance for food contact surfaces cleaned to sight and touch on 4 consecutive inspections. The facility will be placed on a risk control plan. EHS will provide PIC with document to fill out and will return to verify within 10 days. 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 multiple TCS food items (Marinara sauce, Raw chicken Kabobs, ribs, salmon, corn beef hash, cut melons, raw steak, sliced turkey, shredded turkey, cans chicken salad) held above 41F throughout the kitchen. CDI - Items were 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 is not been labeled, or if the label is incorrect. -P Observed roast beef and sliced turkey (4/27) held longer than 7 days. Observed no date marking on cooked beets, cooked pot pie filling, and sliced turkey - The date of preparation could not be determined. CDI - All items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 hard shell eggs, held on TPHC with no 4 hour time stamp. CDI - 2 eggs left, voluntary discard.

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 marinara cooling at rate of 0.14F/min. Marinara was placed in an ice bath in a very large/deep plastic container but was not being actively stirred during the cooling process. CDI - PIC began to actively stir to promote cooling. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handless scoop submerged in RTE quinoa. CDI - Scoop was removed. 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 handle of scoop submerged in flour.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of clear plastic containers stacked wet. CDI - Containers were separated.

4-501.11 Maintain equipment in good repair. Observed gaskets at all RIC drawers in need of repair or replacement.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

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. Observed wall behind the dish machine in need of cleaning, observed black discoloration on wall.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink at end of cook line being used to rinse off boiled eggs. CDI- PIC removed item from handwashing sink. EHS educated PIC on proper handwash sink usage. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no hand soap at handwash sink near kitchen entrance. CDI- PIC had soap placed at sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine not properly filtering chemical solution. CDI- PIC had ecolab maintain the dish machine before EHS concluded inspection. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a stack of plates on cart near flip top 4 with food debris stored as clean. Observed two tongs with heavy food debris accumulation stored as clean above 3-comp. CDI- PIC had items removed to be washed, rinsed, and sanitized. *REPEAT* 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 is not been labeled, or if the label is incorrect. -P. Observed brisket cooked on 1/29 with date mark for 1/30 prep date. CDI- PIC had label changed to day of original prep. 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 cooling at a rate of 0.04 due to the food items being tightly wrapped and in large deep containers. CDI- PIC had items moved to WIF. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of utensil being stored in container of almonds. 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 utensils being stored in container of water temping at 60F. CDI- PIC had items removed from container.

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 WIF with food debris and ice build up on floors. Observed multiple prep units with gaskets in need of cleaning due to food and soil residue accumulation. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed multiple handwash sink faucets leaking throughout the facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee storing tobacco product (black N mild) above prep table near WIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed food handler with gloved hands handle raw beef and then proceed to handle bread without discarding his gloves or properly washing his hands. -CDI- Employee washed hands and donned new gloves. (3 pts) REPEAT*** 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 debris inside food prep containers as well as containers coming into contact with residue on the outside of other containers. No point escalation, Improvement from last inspection. -CDI- PIC placed soiled dishes in the dish pit to be re-washed and sanitized. REPEAT*** (1.5 pts) 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 .

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 large amounts of sticker residue on food containers that were being stored as clean. Also observed build up on a fan in the kitchen that was in use. -CDI- PIC placed the soiled containers in the dish pit to be re-washed and sanitized. (0.5 pts)

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, www.mecknc.gov/foodsafety, 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 unable to properly maintain cold holding requirements, explain the date-marking system, provide a food manager certificate, and not properly supplying handwashing sinks. Observed six priority (P) items not in compliance during the inspection. -10 day verification visit required- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no certified food protection manager on premises throughout inspection. - 0 points - For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed employee handle clean utensils directly after handling soiled utensils, without washing hands or changing gloves. -CDI- Employee removed gloves, properly washed hands, and donned new gloves. - 0 points -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink in hallway near dry storage. Observed no paper towels at handwashing sink at the end of the prep line. - CDI - PIC placed paper towels in both paper towel dispensers. -1 point-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed food handler crack raw shelled eggs with gloved hands and immediately handle feta cheese in prep line without changing gloves or washing hands. -CDI- Food handler removed gloves, washed hands, and donned new gloves. - Observed raw shell eggs stored above ready-to-eat meatloaf in lowboy unit at the end of the prep line. - CDI- PIC corrected the storage order. -1.5 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 can opener blade visibly soiled with black buildup. -CDI- PIC moved can opener to dish area to be washed, rinsed, and sanitized. -1.5 points- No point escalation due to significant improvement from past inspection. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed homemade stuffing and onion gravy not reheat to 165F within 2 hours. Items placed in HH unit at 9am for reheating. At 12pm, stuffing was at 120F and onion gravy was at 119F. - CDI- PIC voluntarily discarded the items. 3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P - Observed commercial mashed potatoes not reheat to 135F within 2 hours. Item placed in HH unit at 9am for reheating. At 12pm, mashed potatoes were at 130F. -CDI- PIC voluntarily discarded the item. - PIC was educated reheating items to 165F within 2 hour window and then placed into HH. PIC was also educated on commercially prepared mashed potatoes should be reheated to 135F within 2 hour window before placed into HH.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed mashed potatoes, gravy, and pork sausages in hot well on prep line below 135F. Mashed potatoes were at 99F, gravy at 93F, and sausages at 103F. Observed potato hash on stovetop for HH at 122F. -CDI- PIC placed mashed potatoes and gravy on stove to reheat to 165F. PIC placed sausages in WIC to cool to 41F. PIC voluntarily discarded the potato hash. -1.5 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed various items (shredded cheese, potatoes, sausages, sliced tomatoes, Canadian bacon, mozzarella) in prep cooler at back of prep line above 41F. -CDI- PIC voluntarily discarded all items in prep cooler. Observed all items in prep unit by salad prep area (pot pie mix, mozzarella, red pepper feta) above 41F due to unit not being plugged in. - PIC voluntarily discarded all items. -3 day verification visit required- Observed items in below-grill drawer cooler (corned beef hash, sauerkraut, veggie burger) above 41F. Food employee placed items in unit less than one hour ago. - CDI - PIC placed items in WIC for rapid cooling. If cold-holding remains not in compliance establishment will be placed on Risk Control Plan which could result in permit action. 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 all items in flip top of one unit at end of prep line (prep unit 1) without date marks (sausages, broccolini, mozzarella). PIC could not verify date of prep of these items. -CDI- PIC voluntarily discarded all 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 . 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 all items in other unit at end of prep line (prep unit 2) without date marks. PIC could verify when items were prepped by referencing containers in WIC. -CDI- PIC properly date marked items. 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 .

3-603.11 (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 no asterisk on 8oz steak and certified angus steak on the menu. PIC stated both items can be served raw or undercooked. Menu has disclosure and reminder, yet both items are missing an asterisk. -10 day verification visit required-

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 corned beef hash cooling in WIC too slowly. Corned beef hash was decreasing in temperature at a rate of 2F/hour, when the desired rate is 7.2F/hour. Corned beef was placed in WIC, covered, in a deep container. -CDI- PIC removed covering from hash to allow proper air flow. 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 ROP salmon thawed in WIC. ROP salmon bag specifies it must be removed from film before thawing. -CDI- PIC removed from anaerobic bag environment.-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed opened bag of mozzarella sticks on floor of freezer. -CDI- PIC voluntarily discarded the item.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food handlers working on prep line without head coverings to restrain hair.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.- Observed wiping cloths stored in sanitizer at 0PPM of quat sanitizer in prep room. -CDI- Food employee refilled bucket with proper sanitizer concentration. -No point escalation due to improvement from last inspection.

3-302.15 Wash fruits and vegetables prior to use.- Observed unwashed avocados with stickers in active use in salad prep table.

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. -Observed accumulation of food debris and grease along floors and walls in hard-to-reach areas behind equipment (fryers, stoves, cooler units, ovens, dishwasher). Increase frequency of cleaning.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee working with raw shell and pooled eggs with gloves, employee immediately handles cut peppers and diced ham with same hand used to crack raw shell eggs. CDI - PIC intervened and employee washed hands and donned new gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed food employee contact raw shell eggs and diced hams with the same glove. CDI - Ham was replaced, employee washed hands and changed gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed multiple pans, stored as clean, with food debris present on the food contact surface. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 compartment sink at 0 PPM of sink and surface sanitizer. Observed in-use sanitizer container empty. CDI - Container was replaced and sanitizer was observed at proper concentration. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed TCS food items (pasta, marinara, roast, brisket, raw chicken, sausage, and potatoes) held above 41F inside prep unit and Lowboy RICs. CDI - Items inside prep unit are held in unit overnight and were voluntarily discarded. Items inside the Lowboy RIC were placed inside at 9:00 AM and were placed on ice to rapidly cool to 41F, some items placed in WIC #3. Prep unit, Low Boy and WIC not properly functioning EHS 3 day 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 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 . Observed no date marking on TCS food items stored inside the prep units. CDI - PIC stated that all items were prepared the previous day and proper date marking was added. 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 multiple TCS food items date marked 5/28 - 6/5 inside WICs and inside prep unit. CDI - All date marking was corrected and all items will be discarded at EOD 6/3/24. Observed pan of stuffing (5/16) held beyond 7 days. CDI - Item was 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Establishment could not provide written procedures for TPHC. CDI - EHS emailed TPHC form. 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 Raw shell eggs on TPHC with no time stamp. CDI - Eggs were placed on TPHC at 9:00 AM, time stamped, and will be discarded at 1PM.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple cleaner chemical spray bottles with no labeling (x4) CDI - All bottles were labeled.

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 corned beef tightly wrapped and double stacked in portion bags cool 2F in 60 min time span. 57F to 55F. CDI - Bags were opened and some were removed and placed in second container to increase cooling rate. 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 oils, salt, and flour containers with no label. CDI - Items were labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer at 0 PPM of sink and surface sanitizer. CDI - Bucket were refilled at proper strength.

3-302.15 Wash fruits and vegetables prior to use. Wash avocados before use. Remove stickers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans were separated.

5-205.15 Maintain a plumbing system in good repair. Observed drain below 3 compartment sink clogged and floods dish pit when released. Maintenance arrived on site during inspection.