CRUNKLETON, THE

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed shelf/prep table in front of handsink on front line. -CDI- Table was removed to make handsink accessible. Ensure nothing is stored in front of handsink to allow it to be always accessible.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed multiple foods on the door-facing shelf in the WIC above 41F (blue cheese, mozzarella curds, piccata sauce, cooked beets, cut cabbage, cooked noodles, cut cherry tomatoes, sliced american/cheddar cheese, stracciatella, fingerling potatoes). Observed all other foods in WIC properly cold holding at or below 41F. Observed only foods on door-facing shelf above 41F, while food on cooling sheet trays in were were at or below 41F. -PIC voluntarily discarded the foods listed above, that were above 41F. PIC contacted refrigeration technician during inspection. Facility may not cold holding at TCS foods on door-facing shelf until WIC is repaired and properly cold holding foods at or below 41F throughout entire WIC. -EHS will follow up. -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 .

3-501.18 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 whipped goat cheese held past its 7-day shelf life (10/5). -Observed no date mark on charred romaine, beyond burger, and sliced tomatoes. -CDI- PIC voluntarily discarded the foods listed. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at the front handsink. -CDI- PIC provided paper towels.

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 shellstock tag for opened container of Chesapeake oysters. -CDI- PIC voluntarily discarded the oysters. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in WIC above 41F (blanched fries, chicken wings, cooked potatoes, mornay sauce, curry sauce, sundried tomatoes, grilled corn, veal demi, chicken demi, blue cheese, ranch, duck fat, charred tomatoes, duck meat, crab claws, crab cakes, green goddess dressing, chipotle cream cheese spread, cut cabbage, cooked mac noodles, mozzarella, chimichurri, picatta, heavy cream, cooked beets, bacon jam, beef tallow). Observed ambient temperature of WIC above 41F. -PIC voluntarily discarded all items listed above. PIC contacted cooler technician during inspection. PIC adjusted temperature of WIC during inspection and, by end of inspection, EHS observed ambient temperature of WIC drop to 39F (PIC stated temperature dial was adjusted to low 30’s). -Ensure WIC is repaired and maintains proper cold holding temperature at or below 41F- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flies in kitchen 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 container of clams in WIC without shellstock tag. PIC confirmed bag of clams was split between two containers, with the tag located on the container in the prep unit cooler. -Ensure tags are kept with entire batch of clams (or copy of tag is made and kept with additional container). -CDI- PIC combined both containers so that they all are stored with the tag.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw (poached) eggs stored above ready-to-eat foods (cucumber) in the low reach-in cooler. -CDI- Storage order was corrected. -REPEAT- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 spices/seasonings without a label, stored above the grill. Label all counters with common name of food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels or other approved alternatives at both hand sinks on front kitchen line. -CDI- Paper towels were replaced. -REPEAT-

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 shellstock tag for clams. Observed container of clams in low reach-in cooler without tag, and observed an opened bag of clams in WIC without a tag. -CDI- PIC voluntarily discarded the clams without a tag.

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 above ready-to-eat foods in the low reach-in cooler. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 short rib not meet cooling parameters after cooling overnight in WIC. Observed short rib, stored in deep metal pan, at 52F after cooling down from yesterday. -CDI- PIC voluntarily discarded the short rib. 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 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 beyond burgers held past their 7-day timeframe. -CDI- PIC voluntarily discarded the item. -Points not escalated due to improvement in date marking since past inspection. 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 short rib not meet cooling parameters after cooling overnight in WIC. Observed short rib, stored in deep metal pan, at 52F after cooling down from yesterday. -CDI- PIC voluntarily discarded the short rib. PIC stated large foods, such as short rib, are typically cooled in the freezer to ensure it meets cooling parameters. -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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flies throughout facility. Ensure all doors are kept closed and maintain pest control services.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed containers of food stored directly on the floor in the WIF. Raise at least 6 inches above the ground. -REPEAT-

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 tongs handing from rack next to dish machine, with one side of the tongs resting between the wall and the surface next to the dish machine. Store utensils where they are not exposed to contamination, in a clean location.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed non-ANSI freezer being used to hold ice cream on expo line. -PIC showed EHS receipt for commercial grade freezer, recently purchased by facility. -REPEAT-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink. Soap replaced. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other approved alternatives at hand sink on expo line. CDI paper towels replaced

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in WIC holding above 41F. Observed ambient to initially be 43 but within 15 min came down, as with the TCS food to 41F and below. There were items found that were 41F and below. Have repairman adjust last defrost time to end a couple hours before first person comes in to prep. Observed three items that were stored around stock re cooling in prep unit that were holding above 41F. CDI Items in WIC were deemed to not be above 41F for more than 4 hours and rapidly cooled, items allowed to be kept. Items stored around the stock holding above 41F overnight, were voluntarily discarded. Do not cool items in prep units 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 garlic and oil with a date of 4/17, heat treated lemons with date mark of 4/27, and crab cakes with date mark of 4/18. CDI Crab cakes had been taken out of freezer yesterday and thaw date was added to item, other two items were 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed NY steak that can be cooked to order with no asterisk. VR required.

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 stock re cooled from service last night holding above 41F, stored in prep unit. CDI PIC voluntarily discarded. Repeat. Do no use Prep units to cool. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food and containers of food stored on floor in WIF and WIC. Keep all food off floor. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacking of containers. Allow to completely air dry before stacking.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non ANSI freezer being used to hold items on expo line.

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 sticker residue on outside of a couple containers stack clean.

5-205.15 Maintain a plumbing system in good repair. Observed large crack on PVC elbow of dump sink next to dish machine. Is not leaking but needs replacement.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed large cuts of beef par cooked for 1 1/2 hour to 122F, cooled then cooked to order. PIC stated items had been par cooked 1 hour prior, PIC placed back into cooking process to cook to 145F. VR required.

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 piccata sauce made with heavy cream holding over 70F 3 plus hours after removal form heat source. Facility had no temperature log. CDI PIC voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple things on line (oysters on 1/2 shell, unsalted clarified butter, chicken wings, cheese, dressing, cooked potatoes) holding above 41F. Many of the items were held on the counter or on top of ice, one item in prep top. Prep top item was placed back into WIC, other items voluntarily discarded. Observed multiple items in WIC not in cooling stage holding above 41F, made days prior. Observed these items were placed next to items actively cooling. Cooling items moved and lids removed on other items to facilitate rapid cooling. CDI some items voluntarily discarded and some cooled quickly. Observed items re cooling quickly. Ensure door remains closed, and items are not placed next to cooling items. 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 pan of cream based piccata sauce holding over 70F after three hours of cooling. Observed other items in various stages of cooling with tight lids. Lids removed, piccata voluntarily discarded. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food and containers of food stored on floor in WIF and WIC. Keep all food off floor.

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 puddle of water in WIC. Ensure floor is properly cleaned and without pooling water.

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 tag retained with container of oysters in WIC. CDI PIC voluntarily discarded oysters.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored above cooked bacon. CDI Bacon moved to correct order on another shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked potatoes that were prepared yesterday holding above 41F. PIC stated item had not been out of WIC since placed in WIC during cooling phase yesterday. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut tomatoes, opened container of crema, cooked mashed potatoes, cooked Brussels sprouts, cooked chicken wings with no date mark prepared or opened the day before or more. CDI PIC voluntarily discarded cut tomatoes and crema, and facilitated date marking of potatoes, chicken and b. Sprouts. 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 . 3-501.18 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 pickled onions prepared with cooked onions with date mark 10/15, shashito sauce with cooked items 7/12, hot sauce with cooked garlic 9/30 being held in service. CDI PIC voluntarily discarded all items. 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 cooked potatoes from day before in deep well, plastic, tightly sealed containers. Use methods that aid in proper cooling such as metal, shallow pans, no lids, etc. CDI PIC voluntarily discarded potatoes. 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 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon in ROP thawing still in sealed ROP packages. CDI PIC facilitated packages being cut open.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a lot of flies flying around prep area and dining area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several containers of employee food stored amongst customer products. Store employee food away from customer products.