PASTA & PROVISIONS

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Facility was not following an approved continuous cooking process. Chicken was being cooked using an unapproved noncontinuous cooking process. CDI.. Chicken was cooked fully cooked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser without a label to identify contents. CDI. Label was added.

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 squeeze bottle of oil without label. Will not escalate point due to it being one item not labeled . REPEAT

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

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee rising dishes under running water. Dishes need to be submerged into water to avoid splash back into sanitizer.

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 throughout in need of cleaning. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on prep table. CDI..Phone was moved

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over washed produce and RTE food trays. CDI.. Items were moved to met food code. 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 dishes stacked as clean with visible sticker debris. CDI.. Items moved to 3 comp..REPEAT 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed surface temp not reaching 160 after several runs of the dish machine. EHS will return within 3 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 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 . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 5 plastic tubs of mozzarella cheese and shredded lettuce above 41F.. See temp chart. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers and squeeze bottles without Lables to identify contents. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed avocados being cut before washing/cleaning

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 touching flours and spices.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed wire mesh strain not intact and wires exposed. CDI.. Items moved was voluntarily discarded

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 throughout 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 employee eating/chewing while preparing food.

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 blocked durning the inspection. CDI items were removed during inspection

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no last use date on shellstock tags. CDI dates were added

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed items stacked as clean with visible debris and sticky to touch. CDI items moved to 3 comp for was rinse and sanitize. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bowl not labeled to identify content of bowl. CDI lables were added

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving that housed foods( containers of food) rusting

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed employee washing and rinsing dishes under running water, wash basin nor the rise basin was filled with water.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. High temp dish machine cycle producing surface temperature of less than 150.0 F for utensils / equipment. Call made for service while on site. Verification visit within 3 days to check on dish machine functionality. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 sliced deli meats rolled into portions, wrapped, and stacked in a deep container at 50.0 F. Time of prep was 2.5 hours previous. Portions spread out on sheet trays and placed in WIC. Romaine found in prep top at 55.0 F. Romaine was processed today and placed into prep top before reaching 41.0 F or below. Discussed with PIC possibly using TPHC for Romaine in prep top only. Other TCS foods in unit 41.0 F or below. CDI- REHS will send facility TPHC procedure template. REHS will check on this product during VR within 3 days for dish machine. 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 .

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed dish machine operating with 128.0 F as WASH temperature. Data plate indicates 150.0 F for WASH. Operating machine at 128.0 F is not sufficient to produce a surface temperature of 160.0 F on temp disk. Suggest applying white tape below WASH and RINSE digital read-out with required temperature (150.0 F or more for WASH and 160.0 F or more for final Rinse). Machine operator should then visually monitor temperatures on machine in addition to temperature on temp disk.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified staff present upon entry. Food prep in progress. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand drying means at prep area hand sink. CDI- towels provided.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. some uncovered food in reach ins and in WIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food residue found on slicer and dicer. CDI- sent to 3-comp and dish machine for cleaning 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. - Creamy Italian dated 4/1. discarded voluntarily.. 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 small containers in flip top without date mark. CDI- PIC added dates to small containers to match the bulk items were pulled from. Short stem artichokes at olive station not date marked. Product info available suggests date marking needed. If pH of product can be determined by manufacturer to warrant no date marking submit to MCHD for review. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bottle of bleach unlabeled at 3-comp sink. CDI- labeled

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. Bottle of oil not labeled at grill. No escalaltion due to improvement from last inspection.

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

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. Some wall splatter at 3-comp and prep sink area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Staff food stored above retail food in WIC

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during entire inspection. PIC had a servsafe that expired in 2024. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 large deep pan of bean soup held in WIC overnight temping at 44F/45F throughout. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 large pan of bean soup prepared on 1/30 without date mark. CDI- Bean soup was discarded (see item 20). 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 small containers in flip top without date mark. CDI- PIC added dates to small containers to match the bulk items were pulled from. 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 bottle of sanitizer being stored on prep table next to deli slicer. CDI- PIC moved chemical to bottom shelf of prep table. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed box of ant pesticide not approved for commercial use. CDI- PIC voluntarily 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. Observed large volume of bean soup being stored in deep pans not cooling through parameters overnight. CDI- item was discarded. PIC was also educated on effective means of quickly cooling foods. *REPEAT* 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 no labels on working containers including seasonings and sauce/oil bottles stored on frontline by grill and flip top units.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking on racks adjacent to 3-comp sink.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste around the outside areas of receptacle. PIC stated the neighborhood locals would dump their trash at times.

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 employees personal can drinks being stored among RTE items in fridge next to WIC. Observed personal shake bottle being stored on prep table. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees personal phone being stored directly above flip top on front line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: found bean salad and antipasti in deli case above 41.0 F. Voluntarily discarded. Return visit within 3 days to check functionality of cold case. 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: Boiled eggs cooling in prep top above 41.0 F after 2.5 hours. RTE Breaded chicken in high volume in large bags 48.0 F cooling. Tubs of shaved mozz 48.0 F cooling covered and in dense packed volume. CDI- mozz removed from tubs and placed in shallow pans in freezer. Breaded chicken placed on sheet trays in WIC, dropped to 41-43 F within 20 minutes. Boiled eggs 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling green soap bucket at hand sink next to 3 comp sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by cooling cart during inspection. CDI- access cleared for use.

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: Mushroom marsala sauce 43.0 F tightly covered and in deep volume during cooling process. CDI- sauce placed in shallow pan in WIC and dropped to 40.0 F in 45 min. Chicken broth tightly covered in WIC while in cooling process (43.0 F). CDI- vented. Sliced deli meat cooling in prep top. Sliced tomatoes cooling in prep top. CDI- sliced tomatoes discarded, meats moved to WIC for 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 .