HORIZON GALLEY AT VANGUARD

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked in breakfast station. CDI - PIC moved to allow for hand washing. 6-301.12 Provide paper towels or approved alternative for hand drying at each hand-sink. -Pf Observed paper towel dispenser jammed at hand sink by dish pit. CDI - PIC fixed to allow for paper towels to dispense

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored behind pasteurized liquid eggs in LB. Observed opened raw chicken stored above opened RTE frys in WIF. CDI - PIC move raw shell eggs to front of unit to prevent contamination. PIC rearranged raw chicken to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 items at breakfast station held on TPHC without time stamps. Employee and PIC could not tell what was on time or held cold. CDI - labeled on log based on temperature check on tablet. EHS suggested retraining for all staff on TPHC.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados unwashed with sticker still attached, held for use. CDI - PIC voluntarily discarded

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up on ice chute with black debris. PIC stated third party company came to clean 3-4 days ago. Ensure to check and clean unit regularly to protect the ice. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans that were stacked and soiled with leftover sticker debris from date stickers. Suggest facility switch to using duct tape or different label stickers or using metal scrubbers to fully clean off pans. CDI plates pulled and moved to sink for recleaning. 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 sliced balled chicken, sliced ham, sliced turkey, and sliced tomatoes that were holding in reach in unit before time starts for deli area. CDI items moved to blast chiller to cool to 41F and below. Time starts when removed from temperature control not From when product was prepared. Observed sundried tomato wrap in reach in grab and go at 45F. CDI moved to walk in cooler to cool to 41F before service. Observed items in the pizza prep top that was not on TPHC that was holding above 41F. PIC stated they believe unit was not turned on in time to cool fully for holding. CDI items 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 .

3-501.19(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 items at smoking grill station (mac and cheese, roasted broccoli, flank steak, and tempeh). CDI labeled on log based on temperature check on tablet.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed disclosure missing from consumer advisory on menu screen for burgers. PIC stated it may be the same for the breakfast menu for eggs. Facility must add “Cooked to order” to consumer advisory statement. Verification required. Repeat.

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 quinoa, cut green beans, brussel sprouts, cut tomatoes, and cut corn that was prepped and immediately placed in salad bar prep top before verifying items were at 41F. CDI items moved to blast chiller to cool then place back at salad bar. Observed chicken cesar wrap that was cooling while tightly covered. PIC stated items should be uncovered to allow airflow. CDI items opened and cooled to 41F 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 .

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk container of yogurt covered pretzels that were not labeled with any information per the code.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking handsinks in main kitchen. Clothes rack blocking handsink in upstairs kitchen. CDI- PIC removed items. *REPEAT*

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed 3 red bell peppers in container of bell peppers with white buildup accumulation. CDI- PIC voluntarily discarded items.

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 roast beef chub prepped on 12/04, corned beef chub prepped on 11/20, located in WIC, multiple Capers snack boxes with scrambled eggs and cut tomatoes out of date on 12/10. CDI- PIC voluntarily discarded items. Facility has effective date marking system in place, but stickers occasionally fall off pans or trays during transport or storage. 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed cold smoked salmon prepped and packaged in facility missing consumer advisory on package label. PIC stated items would be removed from shelves until label has been acquired. VERIFICATION REQUIRED before or on 12/22 to verify correct consumer advisory labeling. PIC stated that items would be removed from menu.

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 spices in metal containers in main prep kitchen without labels. *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 sticker residue still intact a on 10 metal pans stored on dish rack as clean. CDI- PIC removed items to dish machine.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking handwashing sink at 3 comp sink area. CDI- Removed. Pts not escalated based on severity.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken on sheet trays placed above dough in walk in freezer. Observed raw meatballs stored above pizza dough in pizza station tall reach in. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above eggs in back kitchen tall reach in. CDI- Eggs placed above chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tomato slicer, onion slicer and can opener soiled with old food debris. CDI- Slicers and can opener taken back to be cleaned. 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 carrots in hot box at global area, holding below 135F. CDI- Reheated to 175F. 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 turkey, chicken salad, tomatoes and lettuce in global area holding above 41F in tall reach in. CDI- Discarded. Items were in a unit holding 57F ambient. VERIFICATION REQUIRED WITHIN 3 DAYS. Observed eggs, yogurt, sandwiches and melon cups in to go area holding above 41F. CDI- 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 .

3-501.17 (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 4 jugs of milk without date marks. CDI- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed turkey, tomatoes, lettuce and chicken salad used prior to being cooled to 41F. EHS noticed that items had been reduced after taking a temp. EHS took 2 temps of the items to see if they would cool to 41F to assess the issue with the high temperatures. Items did not cool within 4 hours and were discarded. Items pulled for service for TPHC were not 41F or below. 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 milks in carafes at coffee station on TPHC without time stamp. CDI- Milks discarded.

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 foods cooling while wrapped. EHS took a temp, however, was not able to take a cooling temp due to the product being 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 vinegar/ oil bottles without labels.

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 stained ceiling tiles in dish pit area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Maintain access to hand sinks. Cart is blocking hand sink in the ware washing room. CDI

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken thighs being par-cooked and cooled without approved procedures. CDI- PIC has confirmed that it is their policy to fully cook chicken and non-continuous cooking will discontinue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken, cooked broccoli, sprouts on salad bar stored > 41F. CDI- salad bar items placed on TPHC by PIC. TPHC to be used going forward on salad bar cold held food 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 .

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. Stained ceiling tiles in ware wash room

6-303.11 Provide required lighting intensity. Insufficient light in back kitchen of bbq station.