SALATA SOUTHPARK

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site at beginning of inspection. CDI - CFPM arrived during inspection. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods all throughout front service area holding above 41F during inspection. See temperature chart. Items in protein prep observed stored in pans that are too shallow to maintain proper temperature while in top portion of unit. Items in protein prep had been placed in unit around 10:00am. All other out of temperature items observed overstacked. Employee stated overstacked items had been in units overnight. CDI - Items in protein prep moved to WIC to cool back down. PIC opted to maintain all items in protein prep on TPHC. TPHC form provided and filled out during inspection. All other out of temperature items voluntarily discarded. 1.5 pts. 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 hard boiled eggs in topping prep and deli turkey in WIC void of label identifying the date which they were opened. Observed various containers of cooked chicken in WIC baring prep date of 8/3/26. CDI - All items voluntarily discarded. 0 pts. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed frozen corn and frozen peas being thawed under running water with a temperature of 85F during inspection. CDI - REHS educated staff on thawing using running water. Items moved to WIC. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cup being stored in hand sink by dish pit. CDI: Cup was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink by dish pit without paper towels. CDI: Paper towels were placed at sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed bowls sanitizing in 0ppm quat. Sink was drained and refilled, new concentration is 200ppm quat. CDI: Bowls were re-sanitized at 200ppm quat. 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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed chickpeas above 41F after more than 4 hours of cooling. CDI: Chickpeas were voluntarily discarded. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no consumer advisory on paper menu or name card for steak. According to PIC steak is served undercooked. VERIFICATION 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 chickpeas cooling in container covered with a lid inside prep unit. CDI: EHS and PIC 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 .

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 handle down touching cut lettuce and shrimp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in prep top/unit 1 above 41F. Observed salmon and tofu in prep top 2 above 41F. Ambient air of prep top 1 was 46F. Tofu and Salmon were in shallow pans. Items were voluntarily discarded. 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed in use thermometer reading 35.8F in an ice bath while EHS thermometer read 32F. CDI: PIC provided thermometer reading 32.9F. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoops, knives, metal pans and plastic containers with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

3-501.15 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 cut lettuce cooling at a rate of 0F/min inside plastic container covered tightly with a lid. CDI: Lid was removed from container. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility sanitizing dishes with sink and surface sanitizer. Facility does not have test strips. VERIFICATION REQUIRED.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented cans in dry storage. CDI - Manager removed items to be returned to the supplier.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45 degree eggs, feta cheese and blue cheese due to the items being higher than the fill line. CDI - Items were voluntarily discarded.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee wash hands and then turn the faucet off with bare hands. CDI - Employee was educated on proper hand washing techniques. Employee rewashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the front hand sink. CDI - Manager provided during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slight lettuce residue inside of the salad spinner. CDI - Salad Spinner was moved to be rewashed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing test strips for Quat Sanitizer. CDI - Employee ordered new test strips during inspection and provided proof of purchase to EHS.