HAWTHORNE'S NY PIZZA & BAR SOUTH END

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 2 large bus bins of cooked marinara sauce to be in the WIC at temperatures of 45F after cooling overnight. PIC stated they have not had it out of the WIC since it was done cooking yesterday between 12-1pm. CDI - PIC voluntarily discarded both bins of sauce as they have missed the second cooling window. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of grilled chicken breast to be overfilled with the top 4 chicken breasts at temperatures of 43-45F in the opentop across from the stovetop. All chicken breasts below the fill line of the insert container were observed at 39F or less. PIC stated having only just filled the container up within 30 mins. REPEAT. - Observed a plastic insert container of a garlic and oil mixture to be stored out above the refrigeration level at the pizza station opentop at a temperature of 44F. PIC stated that he had it out to prepare the morning pizzas and it is usually kept in the lowboy portion throughout service. CDI - PIC moved the out of temperature chicken breasts and the garlic and oil mixture to the WIC to rapidly cool. 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 2 large bus bins of cooked marinara sauce to be in the WIC at temperatures of 45F after cooling overnight. PIC stated they have not had it out of the WIC since it was done cooking yesterday between 12-1pm. Sauce was observed to be stored in thick plastic containers, with lids on, and was observed to be approx 6” deep all of which contributed to the product not being able to cool down properly. EHS advised the facility to adjust their process and recommended switching to metal containers, splitting the sauce into additional containers so it is not as deep, introduce active stirring during the cooling process, and to ensure the lids are not placed onto the product while it is still cooling down. REPEAT. CDI - PIC voluntarily discarded both bins of sauce as they have missed the second cooling window. 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 the bulk container of flour stored adajcent to the WIC to not be labeled as to its contents.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of grilled chicken breast to be overfilled with the top 2 chicken breasts at temperatures of 43-45F. All chicken breasts below the fill line of the insert container were observed at 39F or less. REPEAT. CDI - PIC voluntarily discarded the 2 out of temperature chicken breasts. 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 a container of lasagna in the WIC to have a date mark of 3/24, making today day 8. After conversations with the head chef, the facility freezes the lasagna after making it and then pulls it from the freezer a day before it is used but was not placing a pulled from freezer date onto the date marks. EHS educated the head chef on proper date marking procedures when it comes to dishes that are prepared and then frozen and how it is crucial to maintain the pulled from freezer dates along with the original prep date on the date marks so that the correct 7 day tracking can be done. CDI - Pulled from freezer date placed onto the 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a container of cut romaine lettuce to be cooling in the salad opentop refrigerator after prep. Head chef states that the employees will place the cut romaine directly into the container in the salad opentop immediately after cutting, which resulted in the middle being at temperatures of 41-49F during today’s visit. EHS advised that the procedure should be adjusted to allow a window of time for the prepped romaine lettuce to cool down following prep and before it is brought to the line as the opentop refrigerators are not approved nor designed for rapid cooling. CDI - Container of romaine lettuce mixed and placed into the WIC where it was observed at 41F 20 mins later. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee beverage without a lid to be stored in the lowboy portion of the pizza station opentop. CDI - PIC voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed pairs of tongs stored above the 3 compartment sink and plastic insert containers stored as clean on the clean dish rack to have food debris and an old date marking sticker. REPEAT. CDI - Placed at dishwasher 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 bagged portions of cooked penne and cooked angelhair pasta to be stored in the opentop refrigerator across from the stovetop at temperatures of 44-47F. Bags of pasta were observed over stacked in the insert container, leaving them above the refrigeration level of the unit. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a purple liquid to be stored on top of the dishwasher and was not labeled as to its contents. CDI - PIC labeled chemical bottle.

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 the fan covers to the WIC to have an accumulation of dust/grime.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed an employee use the dishwasher area handwash sink to fill up an insert container of water to be placed onto the stove. CDI - EHS/PIC intervened and provided education on proper handwash sink usage.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a carton of eggs stored on a shelf in the WIC directly above clarified butter and RTE meatballs. CDI - Egg carton moved to lower shelf. 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 black plastic insert containers stored as clean on the clean dish rack with visible cloth fibers on the food contact surfaces. PIC stated that they have one employee who does dry dishes with the cloths and they have been actively trying to break the habit. CDI - PIC placed contaminated dishes at dish pit 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 .

3-501.18 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 an opened carton of heavy cream that was not provided with a date mark in the cookline lowboy refrigerator. Cookline employee stated they had opened it on Sunday (8/3). CDI - Cookline employee date marked heavy cream. 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 .

5-205.15 Maintain a plumbing system in good repair. - Observed the wall mounted water filter to the soda system to have a continuous drip leak coming from the bottom of the filter, leaking directly onto a sealed can of mandarin oranges on the dry goods rack below.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed an opened employee beverage stored int he pizza station lowboy, directly next to insert containers of pizza toppings.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink at servers station with no soap. CDI-PIC replaced soap.

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 secondary containers of oils and seasonings with no labels. CDI- PIC labeled secondary containers.

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 ceiling vent and area around ceiling vents with light buildup of dust. Clean.

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 Employee observed sprinkling Parmesan cheese on cooked pizza with bare hands. Do not contact ready-to-eat foods with bare hands, unless the RTE food will be heated to at least 145F. CDI - Employee educated and the pizza was heated up to above 145F as corrective action. 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. Ice observed in hand washing sink in waiter area. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC educated on using hand washing sinks. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket observed on dry goods. Store employee personal items in a separate area. 0 pts.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee observed washing utensils and then went to food preparation without washing hands in between. Employees must wash hands after handling soiled utensils and before beginning food preparation. CDI - Employee educated and he washed hands. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in kitchen. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser.

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. Lasagna measured 118F at 2:30PM. PIC stated it began cooling around 2PM. Lasagna temperature was checked again at 3:45PM and it still measured 105F. The lasagna would not reach 70F within 2 hours with this method. Leave cooling TCS foods uncovered to facilitate rapid cooling. CDI - Employee began reheating lasagna to restart the cooling process. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Feta, mozzarella, and lettuce in sandwich cooler top measured 44F. Ranch dressing bottle in sandwich cooler top also measured 52F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved warm items to walk-in cooler to rapidly cool. Kept at half credit due to no increase in severity from last inspection. REPEAT 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 Portioned Buffalo dips in walk-in cooler were dated as being prepared on 9-8. PIC stated that the label was incorrect and it was prepared on 9-18. TCS ready-to-eat foods must be labeled with correct prep date, and be used or discarded within 7 days of preparation. CDI - PIC corrected date label. 0 pts. 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 Bus tubs of lettuce were cooling with lids on containers. Lasagna was cooling in tightly covered pan in walk-in cooler. Also the pans of lettuce in sandwich cooler top were prepared an hour previously and were cooling in sandwich cooler top. Use walk-in cooler to cool all TCS foods. Also, spread out cooling TCS foods and leave them loosely covered or uncovered so they cool within the correct amount of time. CDI - Bus tubs of lettuce uncovered. Lettuce in sandwich cooler top moved to walk-in cooler to cool. Lasagna reheated to 165F to restart cooling process. 0 pts. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink stored on shelf above salad cooler. Store employee personal items in a separate location, such as a low shelf. CDI - Drink discarded by PIC. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed counter mounter style can opener stored clean visibly soiled with food debris. CDI - PIC moved can opener to dish pit 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 grey garbage bin of pasta sauce cold holding above 41*F date marking for 6/25/24. CDI - PIC voluntarily discard pasta sauce. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in-use bleach sanitizer in spray bottle undiluted. Concentration was sanitizer was above 200PPM. EHS educated staff on how to dilute and properly measure bleach used to sanitize. CDI - EHS observed PIC properly dilute spray bottle to save levels of 100PPM.

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 seven containers of spices without any identification and two secondary squeeze bottles. CDI - PIC labeled all containers. 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 two large containers holding flour without any labels. CDI - PIC labeled containers.

6-303.11 Provide required lighting intensity. Observed in WIC less than 10 foot candles. PIC stated that the lights bulbs have been ordered.