YAFO BALLANTYNE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed rotisserie chicken held in hot box under 135F(see temp chart). PIC stated unit was not set to the correct temperature. CDI - PIC voluntarily discarded chicken and adjusted thermostat on hot holding unit. (1.5) 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 EHS observed diced tomatoes, tabouleh, chicken schnitzel, and granch sauce held over 41F. PIC stated these items were either pulled out of refrigeration during service or placed into units without properly cooling items prior to placing into unit. CDI - PIC voluntarily discarded items. (0) 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 EHS observed TPHC procedures not being properly documented during process. EHS observed no time stamps available for hot items held on time. PIC stated a timer is used for these items, EHS observed timer not in use and no time stamp available. EHS observed time stamp next to cold line. Food employee stated that this stamp was for the cold side of the make line. Later in the inspection another food employee was removing sticker and stated it was used for the Parmesan held on line along with the grater. PIC stated that time stamps shall be placed in each area that food is being held on a time hold and should food employees should be able to clearly state which stickers are for which items. CDI - PIC flipped cold side and generated new sticker. Hot items held on time were above 135F and timer was plugged in and started. PIC stated moving forward, facility will designate zones held on time so that time stamps can be placed and designated for each zone so that it is clear and understandable. (1.5)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans stored as clean being wet nested in dish area. EHS provided education. REPEAT. (0.5)

4-502.11(A) Maintain utensils in good repair. EHS observed two rubber spatulas with burnt/melted handles and flat part ofspatula beginning to break. EHS advised to replace spatulas once handles melt, burnt, or when cracks are present on flat part of spatula due to food contact surface no longer being smooth and free of cracks. CDI - PIC voluntarily discarded spatulas. (0)

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. EHS observed a few ceiling tiles in back kitchen area soiled with water damage. EHS advised replacing ceiling tiles at earliest convenience. (0)

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 EHS observed cut salmon and cut chicken actively cooling in grill make unit. PIC stated salmon was placed into unit and cut an hour prior to inspection. after thirty minutes, EHS observed inadequate cooling rate (see temp chart). EHS observed cooked chicken bagged into sets for harissa chicken. EHS observed chicken above 41F (see temp chart). PIC stated chicken was placed into unit at noon but was left out unintentionally for longer than needed prior to being placed into unit so item needed to cool after. No temperature was checked after being placed into unit. EHS observed diced tomatoes being stored in WIC in numerous pans tightly covered with lid. PIC stated items should not be covered, and removed lid. EHS observed inadequate cooling rate after 25 minutes (see temp chart). PIC stated tomatoes were cut at 1:30pm. CDI - Due to having 15 minutes left to cool, PIC removed harissa chicken and placed into blast chiller to quickly cool. PIC removed salmon from make unit and placed into blast chiller. EHS observed chicken at 41 within 15 minutes. EHS observed salmon at 41F prior to end of inspection. PIC moved diced tomatoes to blast chiller. EHS observed adequate cooling rate by end of inspection. EHS advised to ensure temperatures are taken by staff throughout the day to ensure when items are moved they are cooled prior to storage, and to ensure proper cooling methods are followed. REPEAT. (1) 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 (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. EHS observed numerous pans stored clean stacked on each other with water still present on interior surfaces of pans. EHS advised to stagger pans prior to stacking to allow for adequate air drying prior to storage. (0)

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 EHS observed numerous rubber spatulas with burnt/melted handles and flat part of spatula beginning to break. EHS advised to replace spatulas once handles melt, burnt, or when cracks are present on flat part of spatula due to food contact surface no longer being smooth and free of cracks. CDI - PIC voluntarily discarded spatulas. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed two cutting boards with melted circles on cutting surface of cutting boards. PIC stated this is due to preparing Mac and cheese; hot pan of pasta is placed on cutting board to allow for sauce to be mixed in with pasta. CDI - PIC voluntarily discarded cutting boards. (0.5)

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. EHS observed two ceiling tiles soiled with brown residue, possibly due to splash or water damage. EHS observed AC vent mentioned during last inspection soiled with dust and debris. AC vent is located above food preparation area. REPEAT. (0.5)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed brooms, a squeegee, and dustpan stored in front of handsink. EHS advised to keep hand sink free and clear to provide easy access for employees to use. CDI - PIC removed items from front of handsink. (0)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observe quinoa mixed with diced tomatoes actively cooling in make unit reach in compartment. PIC stated this was prepared around 10 am this morning and must have mistakenly been placed in make unit instead of cooling in WIC or blast chiller. EHS observed quinoa mix at 45 degrees. CDI - PIC voluntarily discarded quinoa container due to missing 4 hours cooling window. REPEAT. (1.5) 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 .

3-501.19(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 EHS observed a few items on make line without proper time documentation. PIC stated items were placed 10 minutes prior to inspection but timer for items had not been set. EHS observed hummus in salad open display as back up for cold line. PIC stated this item is also placed on time but no time stamp visible. PIC stated time stamp for items on cold bar are used for hummus as well. EHS stated since hummus is stored in different unit a separate time stamp shall be used for hummus. CDI - PIC set timer for hot items and placed time stamp for hummus. (0)

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 EHS observed quinoa and diced tomatoes mix actively cooling in reach in of make unit. Quinoa missed cooling parameters due to cooling in unit not designed for cooling TCS foods. PIC stated items that need to be cooled are placed in blast chiller prior to storing and a food employee mistakenly placed in make unit. Overall, EHS observed proper cooling in blast chiller and items in WIC cooling observed cooling with lids off. CDI - PIC voluntarily discarded quinoa. REPEAT (1) 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 .

4-202.11 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 EHS observed rubber spatulas in poor condition. EHS observed food contact surface of spatulas tearing and ripped and observed handles of spatulas with burnt intentions creating areas that are hard to clean. CDI - PIC removed utensils from service. (0)

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. EHS observed AC vent above clean equipment soiled with dust and debris in back kitchen. Increase cleaning frequency to avoid contamination. (0)

6-301.14 Post a handwash sign at each handsink. Observed missing hand washing sign at hand sink located by back door. CDI - EHS provided hand washing sign. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal bars used for rotisserie oven, stored clean. With visible food debris present on the inner portions of bar. CDI - PIC removed all metal bars from clean shelf and placed by three compartment sink to be wash, rinsed, and sanitized. (0) 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed container of hummus stored in the salad cooler by the front make unit above 41F. PIC stated the hummus had been prepared 10am with foods from ambient temperatures. Hummus is prepared by mixing room temperature ingredients with no cooking step. PIC stated hummus is not cooled prior to storing. EHS advised to cool hummus in blast chiller moving forward. CDI - PIC voluntarily discarded hummus. (0) 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 two containers harissa chicken being held in hot box located by the back grill. EHS observed chicken below 135F. EHS observed food employee cutting chicken at beginning of inspection. PIC stated food employee must have left the chicken out too long while cutting. PIC verified with employee the chicken starting being cut an hour prior to inspection. CDI - PIC reheated chicken to 165 (see temp chart) due to being within two hour reheating window. (1.5) 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 diced tomatoes, hummus, and tomatoes/cucumbers cooling from ambient covered with tight fitting lids. Hummus was actively cooling in open air display unit. One container of tomatoes observed cooling in reach in drawer of make unit. EHS observed limited time for cooling to be accomplished. EHS discussed proper cooling methods with PIC. CDI - PIC removed lids from all items cooling and placed in blast chiller to finish the cooling process. Hummus was voluntarily discarded due to missing cooling window. REPEAT. (1) 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cut cauliflower in open pans stored under dry storage items. PIC stated cauliflower is not washed prior to cooking once stored. EHS advised to cover cauliflower during storage to avoid potential contamination. EHS observed no contamination during inspection. (0)

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 black residue accumulating on gasket of make unit by front counter. Increase cleaning frequency to avoid accumulation. (0.5)

6-303.11 Provide required lighting intensity. Observed inadequate lighting by can wash(1.1 foot candle). Increase lighting intensity. (0)

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 raw salmon and cucumber tomato salad cooling inside cold drawers. CDI- PIC relocates cooling items to WIC and blast chiller for rapid cooling. (-0) 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer buckets with 0PPM quat. CDI- PIC refills container with 250ppm quat. (-0.5)

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 on top of chemical dish machine. Increased cleaning frequency advised. (-0.5)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing door at one of two dumpsters. Replace at earliest opportunity. (-0)