TIPSY PICKLE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans stacked and being used as clean with melted plastic wrap still intact. CDI- PIC removed pans to dish pit and replaced food to clean pans. 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 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Two knives stored between units on unclean surfaces. Area had food residue accumulation. CDI- PIC removed items to dish pit. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Diced sweet potatoes and quinoa temping below 135F in steamwell. Items are double panned and unit needs to have temp raised. CDI- PIC removed items to reheat to 165F. *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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut romaine temping over 41F after being held in unit for more than 24hrs. CDI- PIC voluntarily discarded item. Observed chicken wings in flip top, house sauce bottles in prep unit, all temping above 41F. CDI- PIC removed items to rapidly cool due to being within parameters. *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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed fried jalepenos without time stamp. CDI- PIC had employee update stamp and place on item.

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 diced chicken cooling at a rate below .12F/min. CDI- PIC removed items to shallow pans and coldest part of unit away from door. 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 .

4-903.11 (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. Metal pans used for catering stored on shelving with loose food debris from prep. CDI- PIC began process of cleaning area.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed food employee fail to wash hands after contacting face. Returned to task of handling single use articles. CDI- PIC had food employee stop task and wash hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed large container of white onions with microbial growth. CDI- PIC voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried onions and jalepenos temping below 135F. CDI- PIC removed items to be reheated to 165F. EHS provided TPHC form for items named. 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 shredded lettuce, corn in prep top, and salsa bottles in ice bath temping above 41F. CDI- PIC voluntarily discarded salsa bottles due to being outside of parameters, removed prep top items to rapidly cool in WIC. 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). SEE COMMENT BELOW. 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 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 corn labeled with incorrect date mark. CDI- PIC was made aware of correct prep date, marked item. Observed salsa prepped on 4/14 being held without a date in cold holding units. CDI- PIC had employee mark correct dates. 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)(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 eggs not asterisked to correct footnote. Items are cooked to order, per the PIC. VERIFICATION REQUIRED on or before 4/25 to assess consumer advisory.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 3 unlabeled spray bottles holding surface chemicals, per the PIC. CDI- PIC had bottles marked during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects in dry storage area near and on produce.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Metal pans wet nested. EHS discussed pyramid stacking or spacing.

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 gaskets of prep units needing cleaning, area between flip top lids unclean. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large stack of small metal pans stored as clean with residue accumulation. CDI- PIC removed large stack to dish pit. *REPEAT* 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed cook temp log state chicken was cooked to 157F without corrective action. PIC stated this was incorrect. CDI- EHS discussed final cook temps with PICs present and proper documentation.

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 two separate large deep densely packed containers of black beans and house salsa verde temping above 41F after cooling overnight. CDI- PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 large deep densely packed containers fail to cool TCS foods through parameters overnight. CDI- see item #20. 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 .

4-903.11 (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 two stacks of plates stored on shelving with dust accumulation and visible debris. CDI- PIC removed items to be w/r/s and to clean shelf. *REPEAT*

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed four wooden spoons being used in establishment for the stirring of TCS foods with chips, cracks, crevices, and not smooth. CDI- PIC discarded spoons.

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 prep shelving with debris, dust, and residue accumulation. Increase cleaning frequency.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed food in handwashing sink.. CDI.. Sink was cleaned out.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers found stacked inside each other with sticky residue present on the exterior surface. CDI.. Containers were moved for W/R/S. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several hot held foods below 135°. CDI foods were reheated to correct holding temps. Please see temp chart. 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 several TCS foods above 41°.CDI foods were sent to WIF to quickly cool. Please see temp chart 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working squeeze bottles without labels..CDI items were labled

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 wearing bracelets.

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 utensils were stored in bins containing visible debris.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed titles are not attached to ceiling.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health in the facility during inspection. CDI. PIC was provided a completed version and also education provided on employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 0ppm. CDI. PIC replaced the solution and concentration was up to compliant. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in sue wet wiping cloths stored in solution at 0ppm. CDI. PIC replaced the solution.

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 holes on the flor by the can wash area. Needs to be covered. 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 standing water on the floor by the dish machine.

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 FOOD EMPLOYEE WITH OPEN CUP OF WATER ON CUTTING BOARD AT RPEP UNIT. CDI- REMOVED

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P OBSERVED FOOD EMPLOYEES HANDLING SOILED CLOTHS AND RETURNING TO FOOD PREPARATION WITHOUT CHANGING GLOVES AND WASHING HANDS. CDI- COACHED, HANDS WASHED 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P OBSERVED DISHWASHER HANDLING SOULED AND CLEAN UTENSILS WITHOUT CHANGING GLOVES OR WASHING HANDS IN BETWEEN. CDI- COACHED

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P OBSERVED RAW CHICKEN PREPARATION ON PREP TABLE WITH BAGS OF ONIONS BELOW. CDI- REORGANIZED For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P OBSERVED CHICKEN AND BEEF THAT APPEAR TO HAVE NOT BEEN FULLY COOKED BEFORE BEING COOLED. EXEC CHEF INSTRUCTED CHICKEN BE COOKED INITIALLY TO 135 ACCORDING TO PIC. CDI- EHS EXPLAINED NON-CONTINUOUS COOKING REQUIREMENTS

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P OBSERVED CONTAINER OF STEAK AND CHICKEN BEING REHEATED IN OVEN SET TO 86F. CDI- REMOVED TO GRIDDLE REHEAT FASTER

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 PLASTIC LEXAN OF COOKED BEANS AT 175 COOLING IN POOR ICE BATH. EHS ESTABLISHED FULL COOLING PROCEDURE THEN EXPLAINED PROBLEMS WITH THIS METHOD 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 TCS FOODS IN TOP OF PREP UNIT AND PREP TABLE COLD HELD ABOVE 41. CDI- PLACED ON TPHC OR REMOVED TO WIC 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 LARGE PLASTIC CONTAINER OF BEANS COOLING IN ICE BATH, NOT BEING STIRRED WITH VERY LOW SURFACE AREA TO VOLUME RATIO . CDI PLACED ON SHEET TRAYS AND COOLED RAPIDLY 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 UNABLE TO PRODUCE CHLORINE TEST STRIPS FOR THE DISH MACHINE.