SOLISTA CHARLOTTE

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

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 staff drink on counter of cook line

6-301.14 Post a handwash sign at each handsink. Repeat-Observed no hand wash signs in hall bathrooms. Note- Staff bathroom is unavailable do to undergoing a renovation and the hand sink has been pulled out of the room.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed unwrapped apples in the grab n go basket. Fruits with edible skins must be washed and individually wrapped if going to serve as grab n go. CDI-apples taken back to kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed undercooked eggs (sunny side up, over easy) hot held for service. Undercooked eggs cannot be hot held since they never met minimum cook temperatures. The only way to serve sunny side up eggs or over easy eggs that have been hot held is to use pasteurized eggs. If regular eggs must be cooked to order. CDI-eggs 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 .

3-501.18 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 tuna salad date marked 7/14. Should have been discarded on 7/20. CDI-voluntarily discarded PIC believes it was misdated but no proof. 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 unclear consumer advisory. Cooked to order food must be asterisked and then the reminder statement needs the asterisk at the beginning of the sentence. VR required

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed staff with one glove on plating breakfast plates. Staff had both nail polish and artificial nails. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff with watch on handling food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth on counter, keep in sanitizer between uses.

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 ware stored in dirty containers with eating side up. Store in clean containers with handles up.

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 cubby area behind line greasy, clean-up grease more frequently.

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 ceiling flaking paint.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed hood area greasy, grease dripping, ceiling with grease splatters.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no bodily fluid clean up procedures on site during inspection. CDI - REHS provided. 0.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handsink in women’s bathroom during inspection. CDI - REHS provided. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods holding above 41F during inspection. See temperature chart. PIC stated that items had likely been held in an ice bath during service, then placed back in units to cool down. Lunch service runs from 12:00pm-1:00pm. CDI - REHS observed all items cooling down at sufficient pace during inspection. REHS recommended utilizing Time as a Public Health Control moving forward. TPHC form filled out for service line items with previous PIC during last inspection. Repeat. 3 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 meat sauce with date label of 1/28/26 in kitchen during inspection. PIC stated it was about to be used for dinner service. CDI - REHS intervened. Meat sauce voluntarily discarded. Repeat. 1.5 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squeeze bottles on main line not baring proper labels identifying their contents. Ensure all working containers are properly labeled to indicate their contents. 0 pts.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed min/max thermometer for dish machine out of order during inspection. PIC unable to provide REHS with test strips for three compartment sink. Acquisition of appropriate testing equipment necessary. 10 day VR required. 0.5 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines in various areas throughout kitchen. Repair necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee belongings being stored above or in conjunction with customer foods or service items. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods and service items. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed heavily dented can of cheddar cheese about to be used for customer food prep. CDI - PIC voluntarily discarded. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw ground beef in WIC and various foods in back RIC holding above 41F during inspection. See temperature chart. PIC stated ground beef had been sitting outside of temperature control post delivery. Ambient in RIC 40F. CDI - Ground beef moved to WIF to rapidly cool. All out of temperature foods in RIC 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 cartons of milk in front RIC and back RIC not baring labels indicating their date of opening. PIC unable to verify. CDI - Milks voluntarily disacarded. 0 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 prepped salads and pimento cheese sandwiches being held on time during inspection. PIC stated they do not have written procedures for TPHC. CDI - EHS provided. PIC filled out during inspection. 1.5 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw white fish being thawed at ambient temperature in prep sink with no running water. Ensure all foods are thawed using approved thawing methods. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in use and being stored as clean with deep grooves and heavy damage to the cutting surfaces during inspection. Repair or replacement necessary. 0.5 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled can opener blade, soiled ladles, and soiled knife stored as clean. -CDI- PIC Placed all necessary items in the dish pit to be properly washed and sanitized. REPEAT*** (1.5 pts) 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 one bottle of oil in a squeeze bottle without a label. -CDI- PIC placed a label on the bottle of oil. Due to severity, no points deducted. (0 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of metal containers wet stacked while being stored as clean. Separate containers to allow proper air drying. (0.5 pts)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee on their cell phone then go to din new gloves without a hand wash. -CDI- EHS intervened before new gloves were donned and the food employee did a proper hand wash before donning a new pair of gloves. Due to immediate correction, no point deduction. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a soiled can opener blade that had buildup of food residue. -CDI- Can opener was placed in the dish pit to be properly washed and sanitized. (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: 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened container of salsa and an opened gallon of milk in each of the reach in coolers that have been in there for longer than 24 hours. -CDI- PIC labeled the necessary items with the date that each item was opened. (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 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 cut melon cooling in a large covered plastic container in the WIC. -CDI- PIC vented the container to allow proper airflow. (0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 2 dented cans that were being stored with cans that were not damaged in the dry storage area. -CDI- The dented cans were separated from the unharmed cans. (0 pts)

4-501.11 Maintain equipment in good repair. Observed WIC door gasket damaged. Repair or replace the damaged gasket. (0.5 pts)

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 black buildup on the WIC door gasket. Increase cleaning frequency. (0.5 pts)