ATRIUM HEALTH LAKE NORMAN

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed TLC and HLC sandwiches individually portioned in grab & go unit temping above 41F after cooling for more than 4 hours. PIC stated items were prepped around 630-730AM. CDI- PIC voluntarily discarded items, see item #33. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed tomato sauce temping below 135F in steamwell. CDI- PIC had food employee remove item to be reheated due to being within parameters. 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 .

3-501.15 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 grilled chicken temping at 67-69F after cooling through more than half of second parameters. CDI- EHS discussed with PIC, PIC removed item to WIF. Observed individually portioned cold cut sandwiches fail to cool through parameters. CDI- see item #20. Ensure TCS foods are cooled to 41F or below before storing or sealing items in containers. *REPEAT* 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 .

6-302.11 Supply toilet tissue at each toilet. -Pf. Observed no toilet paper in unisex bathroom used by food employees. CDI- PIC contacted staff to have items refreshed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsinks closest to WIC/WIF not maintained to allow for food employees to easily use. Food employee stated sinks work when they want to. CDI- PIC had maintenance work on sinks during inspection. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at handsinks in bathrooms. CDI- EHS provided signage to be copied

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salmon being held on speed rack for first quarter of inspection. Food employee stated that item was going to be cooked. CDI- EHS discussed with PIC, Food employee removed item to be cooled in WIC while not in use. 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 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 Mac & cheese held in cold drawers under grill in main kitchen without a date. PIC stated items are cooked and frozen before being thawed and cold held to be prepped on another day. CDI- EHS discussed date marking procedures, PIC was aware of date item was originally prepped and applied correct date mark. 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 .

3-801.11(C)(2) Raw animal foods, partially cooked animal foods, and raw seed sprouts may not be offered for sale in a ready to eat form. -P. Observed unpasteurized raw shell eggs being used in HSP facility. PIC was not aware that usual pasteurized eggs had been substituted. Eggs are used at Hub kitchen and also at breakfast bar. CDI- PIC removed eggs to be sent back for refund.

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 cut melons cooling at a rate below .12F/min in WIC due to being tightly wrapped after prep. CDI- EHS discussed effective cooling methods, PIC removed tightly fitted lid and moved item to cooler part of WIC. 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 .