MEZZO MARKET

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility during time of the inspection. PIC who is a CFPM was not working the shift today. Ensure there is a CFPM present during all hours of operation. For more information on becoming a certified food protection manager 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 2 vegetable peelers soiled with debris on blades, stored on the clean utensil hooks. CDI: Vegetable peelers were taken to the dish machine to be washed/rinsed/sanitized. 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 .

3-501.18 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 one pan of roasted cauliflower date-marked with a prep date of 6/10, stored inside the lowboy portion of make table 1. Observed one pan of roasted cauliflower date-marked with a prep date of 6/11, stored inside the lowboy portion of make table 1. Food employee stated these were the correct date of prep and are not frozen. CDI: Food employee voluntarily discarded both pans of roasted cauliflower, since they had surpassed the 7-day window. Observed a pan of marinated cut tomatoes date-marked with a prep date of 6/10, stored inside lowboy cooler 2. Food employee stated they batch prep this food item and freeze it before thawing out prior to serving. Food employee stated he pulled this out of the freezer 2 days prior. CDI: Food employee created second date label with thaw date of 6/16 to depict the "clock start date." Observed a cambro full of roasted mix veggies that was date-marked with a prep date of 6/09, stored inside the lowboy portion of make table 2. Food employee stated that was the correct date of prep and is not frozen. CDI: PIC voluntarily discarded cambro, since it had surpassed the 7-day window. Observed a pan of roasted smashed potatoes date-marked with a prep date of 6/10, stored inside the WIC. PIC stated this was the correct date of prep. CDI: PIC voluntarily discarded potatoes, since it had surpassed the 7-day window. Observed a pan of braised beef date-marked with a prep date of 6/10, stored inside the WIC. PIC stated this was the correct date of prep, but was frozen then thawed out 2 days prior. CDI: PIC created second date label with thaw date of 6/16 to depict the "clock start date." REPEAT VIOLATION. 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 one menu item on facility's brunch menu "Roasted vegetable grain bowl" that includes two eggs over easy, missing an asterisk for their consumer advisory. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance for their consumer advisory.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles full of liquids stored on the chemical dish rack; one bottle had a label where it had been labeled at one point but had smeared off, and the other was completely unlabeled. PIC stated both spray bottles were full of sanitizer. CDI: Food employee labeled both spray bottles for easy identification to prevent contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of raw shell eggs stored directly above container of shredded fontina cheese, stored inside the lowboy of make table 2. CDI: Eggs were removed to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 squeeze bottle of house-made pesto sauce date-marked with prep date of 12/23, stored over ice at the make line. Observed cambro of tabbouleh date-marked with prep date of 12/23, stored inside lowboy cooler 1. Observed container of mashed potatoes date-marked with prep date of 12/23, stored inside lowboy cooler 2. Observed cambro of grilled veggies date-marked with prep date of 12/23, stored inside the lowboy of make table 2. CDI: PIC voluntarily discarded all above mentioned TCS food items; facility is closed on Mondays and employees had not yet checked dates before today's shift, so EHS advised checking dates before flipping pans after the dinner shift on sundays to ensure no TCS food items are being held past the 7-day window. Observed a pan of fried chicken date-marked with prep date of 12/18, stored inside lowboy cooler 1. Food employee stated that was the date they fried the chicken, but then froze it after cooled down and thawed it three days prior. CDI: Food employee created second date label to indicate the "clock start" once thawed. REPEAT VIOLATION. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed multiple packages of cooked sides and various meats packaged in-house, missing the quantity of contents on labels, stored inside the grab-and-go reach-in freezer. All other required labeling items were correct. Correct the labels to indicate quantity of contents.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow for vomit and diarrhea cleanup. CDI: EHS provided PIC with most updated vomit and diarrhea cleanup written procedures for compliance. 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 handwashing signs at all 3 handsinks inside the kitchen. CDI: EHS provided PIC with handwashing signs to post at all 3 handsinks in both English and Spanish.

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. Observed an ice wand stored directly on the floor inside the WIF. PIC stated they use this to cool down large batches of soup, which they have not made in the recent summer months due to low demand. CDI: PIC removed the ice wand and took it to the dish room to be washed/rinsed/sanitized. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed two out of five house-made TCS food items (pork and braised lamb) that food employee stated was done for reheating, temping below 165F. EHS observed these two TCS food items were a lot denser and thicker than the other TCS food items that had been reaching 165F or above when reheated in the oven. Food employee stated they set the timer for 20 minutes to reheat. CDI: Food employee placed both metal pans of pork and lamb back into the oven to reheat above 165F, since still within 2 hours to reheat, and EHS observed both food items had reached 165F or above before placing back into the hot holding warmer.

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 a container of cooked pork cheeks with prep date of 8/13, stored in the 2-door lowboy at the make line. Observed a container of house-rendered pork cheeks fat with prep date of 8/09, stored in the 2-door lowboy at the make line. CDI: PIC voluntarily discarded both TCS food items since they had both surpassed the 7-day window. Observed a tray of roasted potatoes with prep date of 8/10, stored in the lowboy of make table 2. PIC stated that the food employee must have labeled it with the incorrect date, and that the potatoes were cooked this past weekend and they go through them quick. PIC stated these potatoes were cooked the same batch as the cooked potatoes stored inside the WIC, to which EHS confirmed prep date of the cooked potatoes inside the WIC were labeled 8/16. CDI: PIC removed the incorrect date label and re-labeled with the correct prep date to avoid any confusion. REPEAT VIOLATION. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees actively engaging in food prep without any sort of hair restraint. Ensure all employees engaged in food prep have some sort of hair restraint to prevent contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans and plastic cambros/pans wet-stacked and stored on the clean dish rack. Ensure all multi-use containers are completely air-dried before stacking together.

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, 3 employee beverages stored on or above food or food contact surfaces. CDI- pic removed

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed food employees reenter kitchen from outside without washing hands before returning to food preparation. CDI EHS had pic stop and have hands washed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple tcs foods cold held above 41 f. CDI removed to cool 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 one container of precooked bacon crumbles out of date. CDI - 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizer in 3 comp sink to be above 200 ppm. CDI drained and remixed

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed facility is preparing large volumes of meals frozen in containers with labels for public grab n go and that labels do not contain weight or quantity.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of flour stacked up and stored on floor. CDI removed from floor

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple soiled dry wiping cloths stored on food prep surfaces. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on floor.