FIRST WATCH #6074

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 - 0 PTs - Observed wait staff return to expo area donning gloves to work with food. Wait staff conduct active food preparation at times and must wash hands before donning gloves or engaging in food preparation. Observed excellent handwashing from cook staff when they were required to wash. CDI - Employee washed hands. PIC will complete training for when to wash with all staff.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - 0 pts - Observed one food employee go into the WIC with gloves and then move to work with food directly with same gloves. Employees must consider gloves a working utensils and discard when they become contaminated. CDI - Employee removed gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed several containers with food debris or oily surfaces. Observed scoops with some build up on food surface area. Ensure that dish machine is properly cleaned prior to washing. CDI - Items placed in dish washing area for a rewash. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P - 0 pts - Observed sour cream and ricotta cheese based sauces reading 54-65F. Sauces are placed in bottles and stored next to waffle maker. CDI - Items placed in the WIC for cool down. PIC will explore if changing the location of storage will assist in maintaining temperature or explore if TPHC is needed. 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 the date marking system for items in the flip top units not sufficient to ensure all products have proper labeling. Items such has mushrooms, tomatoes, ham, lettuce, onions, steak, chicken, and other items were not properly dated. Currently the establishment does not label product on the top of all flip top units due to the items being stored directly under in the reach ins with dates. During the inspection most products in the flip tops did not have a direct item under the unit that indicated the date. The establishment must create a system to ensure date follows product throughout the entire process. CDI - During the inspection PIC labeled all products based on prep logs. Establishment will label products on units moving forward. Verification Required - EHS will return to evaluate the new system in place for items stored on the prep line. 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 . 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 ham cut and portioned in bags and then stored in deep container. To facilitate proper cooling establishment can either place the individual bags on a sheet tray for cooling or other effective means. CDI - Items moved to sheet trays. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food employee with no beard guard and another employee with no hair restraint.

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. - Observed several utensils stacked wet. 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 stored in soiled bins. CDI - Utensils and bin was properly w/r/s.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed missing cardboard lid and open door. Observed open door at the dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed trash debris throughout the entire enclosure. Establishment should work with property management to determine the best way to approach the shared dumpster area as this impacts multiple establishments.

-REPEAT- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels in dispenser in back left bathroom. CDI - PIC replaced paper towels.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed plastic containers on clean dishes rack wet stacked. PIC moved containers into a self-draining position to allow for air drying.

4-501.11 Maintain equipment in good repair. Observed dish machine not properly draining. Per PIC, work order for repair has been submitted.

5-205.15 Maintain a plumbing system in good repair. Observed loose sink faucet in front left bathroom. Repair or replace faucet.

-REPEAT- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster missing part of top lid. PIC to work with property manager and dumpster service to repair or replace unit lid.

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 vomit and diarrhea procedures. CDI - EHS provided copy of procedures to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

-REPEAT- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels available at bar hand washing sink. CDI - PIC filled paper towel dispenser.

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 boxes of single-use items on floor. Per PIC, items were in the process of being unboxed and put on shelves when there was an order rush. PIC to ensure proper storage of items.

-REPEAT- 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 build-up of fruit debris on exterior of juicer. Observed build-up of food debris on exterior surfaces of grill, low boy coolers and lower shelves of prep tables on expo line. PIC to address more frequent cleaning of equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with open side doors. PIC to work with building management and other dumpster users to keep doors closed.

-REPEAT- 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 build-up of food debris under shelves and behind equipment in kitchen area. Observed walls in dish pit with soil and residue build-up. PIC to address cleaning frequency.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility has employee health policy that does not include Non-typhoidal Salmonella. PICs stated that they have computer based training but no way to pull up the information from the training or to show that the employee attested to the information. EHS provided PICs with updated 3 page version for facility to use. VERIFICATION REQUIRED within 10 days to verify staff have been trained. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage stored on prep surface in an open plastic cup with no lid. CDI: Drink voluntarily discarded.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee clean a dropped egg off of the floor and then change gloves, but not wash hands. Employee then cracked an egg to be poached and then doffed gloves and washed hands. CDI: Employee educated on when to wash hands. Poached egg voluntarily discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink adjacent to produce washing sink. CDI: Paper towels provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one pan raw, cold smoked salmon stored above ready to eat/pasteurized egg mixes. CDI: Item reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat cheeses and pasteurized eggs in walk in. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation NOTE: Facility did receive a key drop delivery overnight and items were in the process of being reorganized throughout service to put the product away. Ensure that items are always stored properly.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed slicer that was used yesterday and not yet cleaned. Observed fruit and vegetable washing bin used yesterday and not yet cleaned. Both items were stored in the prep area. CDI: Items were broken down and washed, rinsed, and 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans stacked and stored as clean with grease build up. Ensure dishes are properly washed, rinsed, and sanitized prior to storing as clean. CDI: Items removed for washing and placed through the dish machine. Observed tomato dicer with food debris and build up in the grid stored as clean. 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: 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 sausage gravy reheating for 2 hours in the steam table at 65-75 throughout. CDI: Gravy voluntarily discarded. EHS discussed with PIC that product was double panned in the steamer and that if the steamer is used to reheat MANY cold items at one time (during opening) then it will likely not be as effective as reheating on the stove either fully to 165F/135F or partially before placing products in the steam well. EHS advised PIC to consider changing reheating method as well as to add monitoring of the product throughout the process to ensure compliance. 3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed broccoli and cheese soup reheating in a 1/3 pan in the steam well. Broccoli and cheese soup was in a bag and the bag was too large for the pan (due to being frozen, standing up out of the pan leaning against the wall with only the bottom 1/3 in the pan of the steam table). EHS inquired about reheating of product identifying that this would not be effective due to the product not being in the pan all of the way, and PIC stated that it is usually reheated on the stove in a water bath. CDI: At the end of the walk through (1.25 hours after reheating began) the soup was still in the steam table and partially frozen at the top. EHS informed PIC that soup needed to be moved to the stove to fully reheat properly. Product moved and properly reheated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage links that needed to be diced stored on top of the oven below 135F. CDI: Product voluntarily discarded. Proper hot holding equipment or setups (water bath on the grill/stove) must be used to maintain proper temperatures. All other hot holding items in compliance today. 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). Observed foods throughout the large prep top coolers, and cooler drawers with date marks from 9/8-9/12. Observed no date marking for any of the items held in the prep top cooler near the hot well. Observed date marks in the cooler drawers ranging from 8/25-8/27 to early September. CDI: PIC allowed to date/re-date all TCS food products because PIC stated that they refilled all of the 9/8 products from the large prep top this morning but had not yet changed the date marking label (label is placed on the lid, not the container) and that the same was for the products in the other units with no labels or with a 9/8 date. Back up/large portions of the products and open containers or the products in reach in part and walk in coolers were present for items in question. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) 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 hot-pickled jalapenos in reach in cooler from 9/2. CDI: Product 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 . NOTE: Facility prep and print will not allow for back dating of products. However, products must be date marked with the date it was originally prepared or cooked so as not to extend the shelf life beyond 7 days. Facility needs to work with corporate to ensure that date marking will be in compliance going forward. Facility will need to hand write date of prep on all date stickers or pre-print extra date stickers at time of prep to be used later for the same product as it is broken down into smaller pans.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle labeled quat sanitizer with glass cleaner in it. CDI: Bottle emptied and cleaned.

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 bottle of clear liquid with no label. CDI: PIC identified liquid as water and labeled bottle.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility. EHS recommends increasing pest control as well as more frequent cleaning of all non food contact surfaces of equipment as well as timely cleaning of food contact surfaces of large/less used equipment immediately after use to prevent pest harborage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean on air drying shelves. CDI: Containers separated for air drying.

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 food debris and build up throughout facility on and inside equipment. Observed more frequent cleaning needed throughout facility on non food contact surfaces of equipment, tables, monitors, monitor mounts, lower table shelves, walk in freezer floor, and shelving within refrigerator units.

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from handsink to the right of the line and in the dish area. PIC stated he has placed maintenance tickets for these sinks. Ensure water is not dripping/pooling on the floor under these sinks while awaiting maintenance.

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 build up on paper towel dispensers and shelving affixed to the walls. Ensure more frequent cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 4 Metal containers with dried food debris stored clean. *CDI - PIC placed items into 3 compartment sink to be scrubbed then sent through dish machine to be washed, rinsed and 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- * Observed - Boiled Eggs, Portioned Sliced Chicken and Smoked Salmon in Egg Flip Top Unit. *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 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 - Black Beans cooling in Mid Flip Top Unit Lowboy above 41F with little change in temperature after 40minutes. *CDI - PIC placed items into WIC to speed up the cooling process. 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 .