BROOKLYN PICKLES

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed three scoops stored as clean with food debris on them. Observed small bits of food debris on one slicer which staff stated is the one that is not typically used. CDI - Items were moved to be cleaned. 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 bag of sliced pastrami in prep cooler at 48F. CDI - Pastrami was voluntarily discarded. PIC stated the pastrami had been left overnight in a cooler to test if a cooler was working and moved to the prep cooler in the morning. If the pastrami had been temped above 41 after being left overnight in a cooler it should have been discarded and not placed into another cooler. REPEAT. Points reduced due to improvements in cold holding. Only one temperature was found to be not in compliance. 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 several items date marked for 8 days and not 7 days. The date prepped is day 1. CDI - PIC is correcting printing system and discard dates. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle hanging over single-service containers. Needs to be stored to avoid contamination. CDI - Item was moved. REPEAT.

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 employee drink stored on shelf behind register over croutons and to go bags. Needs to be stored to prevent contamination. CDI - Shelves were rearranged to provide a place for employees to appropriately store personal drinks/items. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and then turn off sink without a protective barrier. CDI - Employee re-washed hands and used productive barrier to turn off water.

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 7 bags of deli meat in low boy cooling with one hour left. PIC moved to WIC for rapid cooling. EHS checked back on meats 4 hour cooling window was missed. CDI - PIC voluntarily discarded all items. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli and cheese hot holding below 135. CDI - PIC moved back to oven to heat back to 165. 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 several items in Flip top, Low boy and on counter (egg salad, ranch, ham, beans, tomato sauce, pasta salad) cold holding above 41. CDI - PIC voluntarily discarded/put in WIC for rapid cooling. 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 chicken with today’s date on container, PIC stated that employee took chicken from batch made from Friday. CDI - PIC added correct date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed food stored with chemical storage. CDI - PIC moved to prevent contamination.

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 deli meet cooling in low boy and in WIC in tight plastic bags with no ventilation missing cooling window. CDI - PIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with out hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in sani water at 0PPM. CDI - PIC changed sani to proper concentration.

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 handles in flour and other seasoning. CDI - PIC took handle out of product.

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 several employee drinks stored above food. CDI - Moved to employee designated aria.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by broken down boxes..CDI boxes were removed 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand washing sink..CDI sink was cleaned out

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Raw shell eggs stored over RTE food. CDI Eggs were 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 utensils stored as clean with visible debris . CDI.. Items were moved to 3 comp sink to 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed choppped lettuce and boiled eggs cooling in WIC without a change in temp in a 45 min time span. CDI.. Items were removed from WIC and placed in small RIC. 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 several TCS items out of temp in WIC. Please see food temp chart. CDI.. Items were voluntarily discarded. EHS will return within 3 days to check unit. Repair tech was called out during inspection to check WIC 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 chopped lettuce and boiled eggs cooling in WIC with lids tightly on containers.. CDI.. Lids were removed and items moved to RIC 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints worn by food employees while serving food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep table. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils..Observed sanitizer buckets stored on floor during inspection. CDI.. Buckets were moved to shelf.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles in flour and sugar.. CDI handles were removed during inspection

4-903.11 (A) Store cleaned equipment, utensils, linens 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 utensils stored as clean stored in bins with visible debris.CDI.. Items moved to 3 comp sink

4-501.11 Maintain equipment in good repair. Observed WIC with ambient temp from 44F to 65F. Repair tech was called out. Also observed drain in 3 comp sink not staying full.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Found bagged sliced deli meats in reach in above 41.0 F. Deli meats are are a concern for Listeria growth. Ensure sliced meats are maintained at 41.0 F or below. Monitor daily and discard as appropriate. CDI- deli meats 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 .

3-501.17 (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). System in place is currently non-compliant. Date marking for some items that contain cooked and cooled ingredients do not reflect the date of earliest ingredient prep. Chicken soup has a date of 8/12 but chicken was cooked and cooled on 8/11. Pasta salads have date of 8/12 but pasta was cooked and/ cooled on 8/11. Food must be dated for Tuesday marked when the earliest ingredient is cooked. For Brooklyn Pickle this would apply to chicken salad, potato salad, soups, etc. Not a repeat violation today but further violations will result in point deductions. CDI- extensive discussion with staff on compliant date marking systems. 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) : Found pan of sliced bologna with two dates, one date indicating prep of 8/3. CDI- 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: Facility has test strips for sanitizer but there is no ppm indicator available. Unable to evaluate if sanitizer is correct ppm. Return visit within 10 days, or text photo of ppm indicator color reference to 704-621-0336.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Goulash 125.0 F in hot holding. Goulash reheated to above 165.0 F on Avantco burner. 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: Three bags of sliced deli meats dated 5/22 in small prep unit were 43-44.0 F. 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 .

3-501.15 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 : Broccoli cheddar soup cooling in WIC, tightly covered and in dense thick volume, at 155.0 F did not show a temperature change in 30 minutes. Soup was portioned into shallow pans to facilitate 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 .

3-602.11 (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. Packaged food in grab n go does not bear labels with above information.

4-501.11 Maintain equipment in good repair. Oven not operational. PIC stated it will be repaired today or tomorrow. Cooked chicken is currently being transported from Raleigh. Ground beef being cooked on Avanco burner units with no hood. Cooking of raw proteins must be done under a functional hood system. Return visit within 10 days to check on the servicing of the oven.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Sticker residue persisting on cleaned and stored containers. CDI- containers moved back to cleaning process. 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: Meatballs and chili found in reheating process in 3-compartment warmer. After 2 hrs and 40 min food had not reached 100.0 F. Also found meatballs in front counter HH well at 124.0 F. Determined meatballs had not reached 165.0 F during reheating processs before being placed in HH well. CDI- voluntarily discarded items that missed 2 hour window. Meatballs in front counter well reheated to 183.0 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Found chicken soup in WIC 62.0 F. PIC stated it had been removed from refrigeration earlier and left out for 2 hours. CDI- discarded voluntarily as it could not be determined if soup was cooled properly from overnight. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - . 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 : Italian tomatoes, egg salad held past 7 day maximum. Sliced ham with no date mark. House vinagretts date marked date marked with 12 day shelf life. Both contain garlic and oil mixtures. CDI- expired and undated food discarded. Allowed to change dates on vinaigrettes as the prep date was within 7 days. 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 : found cheddar cheese and pizza sauce cooling in low boy reach-in cooler. Both items were covered to prevent cold air from cooling contents. CDI- moved to WIC and uncovered to cool.

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. Packaged food in grab n go does not bear labels with above information.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf : No written procedures on site. CDI- sent facility written instruction example. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Employee walking thru kitchen consuming food. CDI- discussion and correction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Hand sink at dish pit not furnished with paper towels. CDI- towels furnished.

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: Found several bags of sliced deli meats dated 7/3. all 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 .

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P: Sanitizing solution stored in container that previously held toxic disinfectant. CDI- container discarded.

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 : found bone in chicken breasts cooling in deep container and covered, 90.0 F, after about 2 hours. Chicken placed on shallow pans and placed on cooling rack. Breasts dropped to 64.0 F in 30 min. 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 .

3-602.11 (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. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Found grab n go with salads, desserts with complete ingredients, including allergens not on label. CDI- Allergen declaration posted in grab n go.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal food found mixed in storage with retail food.