PHILLIP L. VAN EVERY CULINARY ARTS CENTER - GREENW

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 multiple food employees (students) eating in kitchen area. -0-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P- Observed final rinse temperature at 158F during active washing. -CDI- PIC ran dish machine two more cycles and final rinse temperature of 160F achieved and items that had been previously washed were placed back at dishpit to be W/R/S. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in 1 prep unit and 1 RIC above 41F. Observed ambient air of prep unit at 39F and RIC at 44F. Observed creme fraiche sitting out at ambient air at 68F. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED BY 9/24/26** **FACILITY TO NOT USE UNITS UNTIL THEY CAN BE SERVICED** -1.5- 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 . f

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-/3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf- Observed no asterisks beside filet of beef served cooked to order and no asterisks to footnote. -CDI- PIC placed asterisks on menu. Ensure future printed menus include proper consumer advisory reminder. **REPEAT** -0.5-

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 housemade chicken stock cooling on an ice bath at a low rate. Refer to temperature chart. Item was observed cooling on ice bath in large plastic container with no active stirring. -CDI- PIC added more ice and placed item in WIC to facilitate rapid cooling. **REPEAT** -0.5- 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed high temperature dish machine thermometer not functioning. **10 DAY VERIFICATION REQUIRED BY 10/1/26** -0.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to present any proof of EHP training or EHP that included restrictions and exclusions. -CDI- EHS educated an provided handout and handout signed at time of visit. Ensure all students are trained and that signed policy is available. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed some items stored as clean with food debris. Observed sticker residue on exterior surface of large cambro container. Per PIC, some items not in use. -CDI- PIC moved items to dishpit to be W/R/S. Ensure items not in use are stored clean or removed. 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 . 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.- Observed final rinse temperature less than 160F. -CDI- PIC reset machine and final rinse temperature was observed at 162F. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 no asterisks beside lamb served undercooked. -CDI- PIC placed asterisks on menu. Ensure future printed menus include proper consumer advisory reminder. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed squeeze bottle with no label. Per PIC, contents were dish soap. -CDI- PIC properly labeled items. **REPEAT** -1-

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 lentil chutney cooling with a lid in RIC and large bachemel dish cooling in WIC with protective covering, densely packed. -CDI- EHS educated PIC on proper cooling methods and lids were removed and items placed on ice bath and separated to facilitate rapid cooling. -0- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with watch. -CDI- Food employee removed watch. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in soapy water. -CDI- EHS educated PIC on ensuring items are stored in sanitizer water and wiping cloths were removed. **REPEAT** -0.5-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed wash solution at 104F during manual warewashing. -CDI- PIC corrected to 120F. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels not dispensing at handsink due to battery in need of replacement. -CDI- PIC placed a roll of paper towels for use until repairs can made. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed water at mixed valve handsink at FOH/cook line at 130F. **10 DAY VERIFICATION REQUIRED BY 2/27/2026*** -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items throughout above 41F. Refer to temperature chart. Per PIC, items had been out for prep. -CDI- PIC voluntarily discarded items. -1.5- 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 3 bags of ham date marked 2/9 (discard 2/15) and milk date marked 1/14 (discard 1/20). -CDI- PIC voluntarily discarded items. -0- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed 2 spray bottles with no labels. -CDI- PIC properly labeled items. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths throughout stored in soapy water. -CDI- EHS educated PIC on proper storage of in-use wiping cloths and all wiping cloths were removed from water and placed to be cleaned. -0-

5-402.13 Maintain sanitary sewage system according to Law. -P- Observed water backed up/not draining from mop sink. **3 DAY VERIFICATION REQUIRED** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked pans in clean storage with sticker residue on outside and interior surfaces. CDI - Pans moved to dish area for w/r/s. - 1.5 - 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 .

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed to-go container being used as scoop in brown rice container in dry storage. CDI - Bowl was discarded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE food items in reach in cooler. Observed unwashed produce stored above butter in WIC. CDI - Items were discussed with PIC - Storage order will be rearranged. - 0 - 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 a garlic Parmesan sauce holding at 119F in hot holding container. Observed second container of garlic parm sauce reading room temperature 75F. CDI - Items were placed on TPHC for quality purposes. TPHC form was emailed to PIC and filled out. - 1.5 - 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 2 cans of butane stored above clean utensils in dry storage. CDI - Items were moved to designated areas. - 0 -

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed reduce oxygen packaged raw, frozen beef and raw, frozen chicken on site for use in restaurant. Facility utilizes ROP and other specialized cooking methods during culinary classes, but these items may not be used for restaurant service. CDI - Items relocated for culinary use. Facility not to utilize ROP items for restaurant service. If facility wants to utilize ROP items for restaurant service, a HACCP plan must be obtained and approved by the Mecklenburg County Health Department, and/or any other required entities. Please email Haccp@mecknc.gov for more info and to submit HACCP. - 1 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one wiping cloth bucket reading low QUAT sanitizer. CDI - Sanitizer was refilled. Sanitizer at distributing station reading 200 PPM. - 0 -

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 storage container of water reading 102F. Observed a container of water holding scissors reading 40F. Items must be held under continuous running water, held at 135F or above, or in held dry container. CDI - Container was reheated to required temp. Container was emptied and remained dry. - 0.5 -

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 Observed no Max/min thermometer on site to test dish machine. Facility purchased high temperature max/min thermometer while EHS was on site. - 0.5 -