SALTED MELON MARKET & EATERY

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw pork bacon stored above ready-to-eat turkey bacon in the WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed dish machine dispensing at 0ppm chlorine sanitizer at start of inspection, during active dish washing. -CDI- Sanitizer container was empty. PIC replaced sanitizer with new container and EHS observed dish machine dispense at 100ppm chlorine sanitizer. 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 -Observed all TCS foods in cold drawer cooler in kitchen above 41F (butternut squash, kale, arugula, spring mix, couscous, cooked pasta, cut melon). PIC stated they are aware of the problem, and the refrigeration technician has not been able to make permanent repairs to cooler. PIC stated food has been held on 4-hour TPHC in the cooler for months. PIC stated recently, with colder weather, the cold drawers have been maintaining proper cold holding temperatures, so TPHC has not been used. PIC stated all foods were placed in the cooler at 7am this morning from the WIC. -CDI- PIC placed all foods on temporary 4-hour TPHC with proper time stamps on printed time log. -Facility must repair or replace cooler. -3 day verification visit required- -Observed all TCS foods in front coffee lowboy cooler above 41F (heavy cream, whole milk, half and half, reduced fat milk, coconut milk, almond milk, oat milk, cut watermelon, kale, caesar dressing, truffle aioli, ranch). Observed ambient temperature of cooler at 41F. -PIC voluntarily discarded the foods listed above. Facility may use ice baths or 4-hour TPHC to hold foods in coffeebar area, until cooler is repaired and holding at or below 41F. -Repair cooler. -3 day verification visit required- 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf -Observed no asterisk next to “eggs cooked your way” or “salmon” on the menu which can be cooked/served raw or undercooked. -CDI- During inspection, menu was corrected.

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 among some dishes stored as clean. Ensure dishes are fully air dried prior to stacking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cooked chicken and salmon above 41F in WIC, after being stored in the cooler overnight. All other TCS foods in WIC were properly cold holding at or below 41F. Ambient temperature of WIC was observed below 41F. Shelves storing chicken and salmon were positioned directly next to WIC door, and during inspection, EHS observed door left open frequently. Ensure WIC door remains closed when not in active use. -CDI- PIC voluntarily discarded the chicken and salmon. -Observed couscous salad, cut melon, and portioned pasta above 41F after being stored in cold drawer overnight. PIC stated temperature of TCS food in cold drawers was temping above 41F this morning, therefore all foods were removed from cold drawers prior to EHS arrival. -During inspection, PIC contacted cooler technician for repairs. Until cooler is repaired, facility will hold TCS foods on 4-hour TPHC. Facility will not cold hold in cold drawers until repaired. -3 day verification visit required- 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 roasted sweet potatoes, sprouts, roasted brussel sprouts, radicchio, and quinoa held past their 7-day shelf life. -CDI- PIC voluntarily discarded the items. -Observed tofu and corn/bean salad without date marks. -CDI- PIC verified prep date and added date marks. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-202.12/3-302.14 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P -Observed three containers of possible unapproved additives (maca root, collagen bovine peptides, and green blend). Facility could not provide evidence that the additives are FDA approved or GRAS. -Obtain verification of approval. -CDI- Facility will not utilize additives until approval is obtained.

3-302.15 Wash fruits and vegetables prior to use. -Observed avocados, cut in half, stored inside the original cardboard box they were delivered in. Ensure avocados are washed, then stored inside a cleaned container.

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 to-go containers stored directly on the floor in the outdoor storage shed. Raise at least 6 inches.

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 buildup of food debris/residue along interior surface of coolers and low cooler drawers. Increase frequency of cleaning.

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 portioned bags of pasta and cut melon in cold drawer without date mark. -CDI- PIC verified original cook date by referencing large batch in WIC and properly added date mark (12/9). -Observed couscous in cold drawer held past its 7-day timeframe (11/26). -CDI- PIC voluntarily discarded the item. 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 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf -Observed steak (as a protein add-on) on the menu without a consumer advisory disclosure or asterisk to the consumer advisory at the bottom of the menu. -CDI- PIC corrected menu to include an asterisk on the steak to consumer advisory during inspection.

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 roasted tomatoes cooling in prep unit, after being portioned and prepared this morning (less than one hour ago). Prep top units are not intended for cooling foods. After prepping food at room temperature, ensure foods are cooled to 41F or below in the WIC or freezer, prior to placing food in the prep unit. -CDI- Because roasted tomatoes were within the 4-hour cooling window, PIC moved tomatoes to WIC for rapid 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed plastic bag directly touching cut/peeled avocados in prep unit cooler. Ensure unpackaged foods (such as peeled avocados) are protected from contamination by other foods or items. -CDI- PIC separated items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed tater tots in the steam well below 135F. -CDI - PIC voluntarily discarded the tater tots. 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 portioned cups of salsa held at room temperature (above 41F) above the bowl prep top station. PIC stated salsa was portioned 30 minutes ago and left out. -CDI- PIC moved the salsa to the cooler for rapid cooling. -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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloths stored on shelves, not within a sanitizer solution. -CDI- PIC placed wiping cloths in the sanitizer bucket at 200ppm quat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no chlorine sanitizer test strips for chlorine dish machine. -CDI- PIC obtained chlorine test strips during inspection.

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 open water bottle stored over prep table in the kitchen prep area. CDI - bPIC relocated.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse a small plastic container at the front handwash sink. CDI- PIC educated employee on proper use of handwash sink. REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes stored on top of the back handsink. CDI - PIC removed the boxes. Education provide.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed quinoa in the hot well below 135F. CDI - Food handler rapidly reheated to 165F. 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 cherry tomatoes at 56F and grilled chicken at 52F in the walk in cooler; cut mozzarella at 43F in the prep top cooler. Discussion with the PIC and food handlers revealed that these products were just prepped this morning. These foods were placed on a sheet pan and into the walk in cooler to chill. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bucket of sanitizer stored over foods and equipment in the kitchen on wall shelf. CDI- sanitizer was relocated to below foods and equipment to prevent cross 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 cherry tomatoes and grilled chicken in deep containers in the walk in cooler, these products were prepped this morning. CDI - PIC placed on sheet pans. REPEAT *this is third incident for cooling methods. Continued non-compliance may result in further permit action. 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 spray bottle of lemon juice unlabeled. CDI - labeled

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination.Observed syrups stored under the front service counter handsink. Relocated these items to prevent contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed both cutting along the prep top coolers are heavily scratched and scored. Replaced or resurface.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door of dumpster open. Close to prevent attracting pests. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed food debris accumulation in the warewashing area walls. Increase cleaning frequency.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee pick up thermometer off floor, change gloves, then continue task of working with RTE food without washing hands. CDI- PIC was informed and had employee wash hands before donning new gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill metal pan with water from handwash sink. CDI- PIC educated employee on proper use of handwash sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed moldy ginger used for house made poke sauce being stored in WIC with peppers. CDI- PIC voluntarily discarded item.

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 salsa in the prep unit, grilled peppers and quinoa in the 2-door flip top not properly dated. CDI- PIC had employees apply proper date marks to containers to match original container food was 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 .

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 ham sandwiches cooling at .10F/min in prep unit across from toaster. CDI- PIC and EHS discussed effective cooling methods. *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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop being stored in salsa in flip top. CDI- PIC removed scoop from salsa. 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 room temperature water in front of HH unit.

4-501.11 Maintain equipment in good repair. Observed gaskets of prep unit on front line in need of repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both sliding doors of container uncovered or closed. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed multiple filled trash bags outside of the receptacle.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed food debris accumulation under toaster and reach in freezer on cook line. Increase cleaning frequency.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee handle raw ahi tuna, then change gloves and handle avocado without washing hands. CDI: Avocado was voluntarily discarded, food employee changed gloves and washed hands.

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 being stored over cut strawberries in prep unit. Observed raw shell eggs being stored over pasteurized eggs inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed foof employee enter kitchen and placed gloved hands on kitchen door, then proceed to handle clean dishes. CDI: Food employee changed gloves and washed hands.

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 quinoa at 71F after more than 3 hours of cooling. CDI: Quinoa was 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed tater tots sitting on counter at 76F. CDI: Item was 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 various TCS items at bowl station, salad drawers and sandwich station above 41F. Ambient air temperatures for the units were 44F- 47F. Items were voluntarily discarded due to being in the unit longer than 4 hours. Repair tech arrived during inspection. Facility will have a reduced menu tonight and only sell/use the sandwich station. Items in the sandwich station were placed on temporary TPHC. VERIFICATION REQUIRED. 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 tomatoes in prep top with prep date of 8.27. 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 .

3-501.15 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 quinoa in a cooling in a large metal pan in a thick portion. CDI: PIC and EHS discussed cooling methods. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed various flies throughout the kitchen.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying plates during inspection.