550 FOODHALL

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handling cell phone and then enter the coffee bar area and don gloves and move to work with food items without washing hands. CDI: Employee was directed by PIC to wash hands. Employee washed hands and donned new gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in the coffee bar area. CDI: Paper towels provided.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed lettuce and tomato received above 41F, and chicken received below 135F from outside restaurant vendor partner. Cold items were transported without ice/ice packs. CDI: Items cooled and reheated, respectively, due to documented times and temperatures when product was leaving the facility and it had been less than 2 hours. (See general comment at end of report). 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed bananas stored with washed apples. CDI: Apples rewashed. Observed berries stored over washed apples in their original containers. CDI: Berries rewashed and placed in a clean container. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed squash in hotbox, fried onion straws on the counter, and shrimp on the chopped and wrapped line holding below 135F. CDI: Shrimp and fried onion straws voluntarily discarded. EHS advises placing all fried items intended to remain hot on TPHC. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed chimi slider burger on TPHC log documented below 135F. Cook stated that the product temped at 160F but because it is an ambient item, he cooled it slightly before placing it out per recipe. CDI: Time and temp adjusted for 10:30 and 160F. EHS explained that items have to start at 135F and above or 41F and below to be placed on TPHC. Going forward, ambient items will be temped and documented on the TPHC sheet when they are outside of the temperature danger zone. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed items from the chef’s table station that were held on TPHC were taken back to the walk in cooler and cooled instead of discarding as TPHC requires. Employees did not fill out the TPHC log indicating what happened with the food to show discarded/sold out. CDI: Items voluntarily discarded. Observed ham and whole shell eggs at chef’s table with no time marked. CDI: Products voluntarily discarded as it was at end of breakfast. 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. Observed no TPHC procedures written for grill station or Italian station. All items were at 41F, although employees indicated items were on TPHC and many are held out at room temperature. CDI: Procedures written, times and temperatures documented as required. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Observed gasket on drink/salad bar walk in cooler split. Observed door on hotbox at chopped and wrapped line not closing properly. Observed cooler at the sushi area holding above 41F. 1 hour prior temp was documented below 41F on log. No TCS items present. CDI: Items removed and maintenance called.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handle raw chicken with gloves, remove gloves, then put on new gloves and handle ready to eat food. CDI- Gloves removed and hands washed. PIC discussed corrective action with employee.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed employee touch probe of Thermo meter with bare hands to open it and stick the thermometer into the food product without cleaning. Thermometer was then stored without cleaning. CDI- Soup voluntarily discarded and thermometer was cleaned. PIC discussed corrective action with employee.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 pans of pork, 1 small container of spinach and 4 small containers of turkey in the low reach ins throughout holding above 41F. Items had not been sufficiently cooled and were covered tightly with cling wrap. CDI- Items were within time/ temp parameters and were placed in the blast chiller for cooling. Items were between 40F-41F. Observed BBQ station with sour cream cups, salsa cups and guacamole holding above 41F. CDI- Items placed in the blast chiller and cooled to 41F. 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 pork, turkey and spinach covered and placed in low reach ins throughout units prior to being cooled to 41F. CDI- Unwrapped and placed in blast chiller. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw unpackaged salmon and raw unpackaged meat stored above ready to eat items in the walk in freezer. CDI- Items removed and relocated below ready to eat items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several hot hold items at graze station holding below 135F in hot boxes. See temp chart. CDI- All items reheated to 165F-200F. 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 .

3-501.19(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 empanadas, eggs, turkey croissants, mini croissant sandwiches, smoothies, overnight oats and chia pudding bowl on self serve line at small bites station not logged on time sheet. CDI- Items were within time/ temp parameters and were placed in the walk in cooler to cool. EHS re-temped items. Items were cooling efficiently. Items 58-50F; Cooling 47-45F (50 minutes)

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed pre-packaged to go smoothies and bowls without all ingredients and quantity of contents. Items can be purchased at self check out kiosk. Ensure labels for to go station have labels that include all 4 items listed above.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed yuca holding below 135F under heat lamp at chefs table. CDI- Discarded. New yucca put out for service. Observed pans of rice in graze hot box holding below 135F. 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 turkey (graze), burgers (chefs table), pasta salad (Italian), ranch (beverage closet), sausage patties (graze), flat breads (coffee), egg sandwiches (coffee) holding over 41F in reach in units. CDI- Flat breads, egg sandwiches and pasta salad discarded. EHS rechecked items. All other items cooled to 41F or below. 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 pasta, ranch cooling while covered. Observed other items cooling in low and tall reach in units. CDI- Items unwrapped and taken to the blast chiller, walk in freezer or walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed water used to thaw chicken above 70F. Top portions of chicken were already thawed. CDI- Ice added to water.

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 bucket stored on the floor. CDI- Removed from floor

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting kale prior to washing. CDI- Washed kale. PIC educated employee. Kale was washed, then cut.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed Single service containers on the floor at sushi area. CDI- Removed from floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored and stained. Resurface/ replace.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed par cooked beef stored above cooked pans of salmon. Par cooked beef discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over washed produce in the produce walk in cooler. CDI- Washed vegetables placed above unwashed. 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 slicer soiled with old food debris. CDI- Slicer broken down 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 .

3-501.18 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 cooked mushrooms dated 12/24. Observed salmon dated 12/19. CDI- Foods 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 .

3-501.15 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 tofu, chicken and pastas cooling in the tall reach in. Observed pastas cooling while wrapped. CDI- Pasta wrapped and placed in the blast chiller. 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 oil bottles without a label. CDI- Labeled.

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 clean dishes stored too close to the handwashing sink. There needs to be either physical separation or a barrier to keep dishes away from splatter/ contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily stained and with deep groves. Replace/ repair boards.

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 rollers carts in need of cleaning. Observed tracks of display case in need of cleaning.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee bread raw chicken and then change gloves and handle cooked chicken without washing hands. CDI: Employee washed hands, donned new gloves and refried cooked chicken to over 165F.

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 desserts in reach in cooler. CDI: Eggs relocated to walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce heads stored over ready to eat items in the reach in. CDI: Lettuce relocated to a different reach in. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee temp several pieces of chicken at over 165F and state that the chicken was completed cooking. When EHS temped the chicken in a different area where several pieces were cooking close together, the chicken was 140F. CDI: Chicken continued cooking.

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 pasta cooling in walk in cooler at a rate of 0F/min. CDI: Pasta was separated into several sheet pans and placed in the blast chiller. Observed pico cooling at a rate of .016F/min. CDI: Pico relocated to the blast chiller in shallow, uncovered 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuces and some proteins at salad station holding above 41F. Ensure products are not overstacked when placed in coolers. CDI: top layer of product removed for cooling. PIC stated that the facility has ordered deeper pans for storage on the line. All items had been placed out on the line within 30 min. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed times not documented for items at the omelet station. Observed no time written for salsas and shredded cheese at the crave station. CDI: Products voluntarily discarded. 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. Observed no written procedure for tuna held on time at the salad bar. CDI: Tuna added. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 pasta and pico cooling in walk in cooler while tightly covered in a large container. CDI: Products divided into smaller containers and placed in the blast chiller. Based on observations today, facility has limited active cooling space. Blast chiller is undersized for the large scale cooking and cooling that occurs daily to meet volume. There is limited cooling space available in walk in coolers due to the amount of storage and cooling outside of the blast chiller that is currently taking place. Facility receives 3x per week and is only open 5 days. This will be evaluated on future inspections and additional equipment or other changes may be required. 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 squeeze bottles of what PIC identified as water and oil throughout facility with no labels. CDI: Bottles labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top cooler ready for service with stickers remaining.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service items stored on floor in janitorial closet. EHS advised getting more storage to ensure that on delivery days there is room for items to be stored.

4-501.11 Maintain equipment in good repair. Observed combi oven drain leaking. Have pipe repaired.