SALTED MELON PHILLIPS PLACE

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no signed attestations from staff that they have been trained on facility’s health policy. PIC stated it is covered in onboarding training, but was unable to access the files. CDI - REHS provided MCHD employee health policy. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed PIC unable to provide bodily fluid clean up procedures during inspection. CDI - PIC printed MCHD flyers. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick trash up off the floor, doff gloves, and don gloves to prepare customer foods without washing hands in between. CDI - REHS and PIC intervened. Employee doffed gloves and washed hands before donning clean gloves. 2 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy strawberries and ginger in WIC during inspection. CDI - PIC voluntarily discarded. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw shell eggs being stored above cartons of pasteurized eggs in bowl prep during inspection. Observed unwashed produce being stored above RTE foods in WIC. CDI - PIC corrected storage order. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT Observed various foods throughout kitchen holding above 41F during inspection. See temperature chart. Various items had been left out of temperature control during service, or were stored in a unit with the lid left open. Ambient in coffee lowboy 44F. Maintenance contacted during inspection. All TCS foods out of temperature for longer than 4 hours voluntarily discarded. All other foods moved to WIC to cool. Coffee lowboy to remain out of service until repair. 72 hour VR required. 1.5 pts. Points not escalated due to repair of previously noted violations. 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 REPEAT Observed sauces being held on time without label identifying the time which they were removed from temperature control. CDI - PIC confirmed they were placed on time at 9:00am and labeled. 1.5 pts.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw tuna being thawed while still sealed in the original packaging, despite it stating that the package shall be cut open prior to thawing. Ensure manufacturer’s thawing instructions are followed. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a multitude of fruit flies in back prep area during inspection. More frequent or thorough pest control necessary. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed uncovered sliced bread being stored next to main line handsink, exposed to water run off from staff’s hands as they reach for paper towels. CDI - PIC moved bread. 1 pt.

4-501.11 Maintain equipment in good repair. Observed gasket for WIC door heavily damaged. Observed sanitizer dispenser at three compartment sink unable to provide adequate sanitizer concentrations during inspection. Three comp was not in use during inspection. Facility to utilize dish machine until maintenance assessment. Repair necessary. 0 pts.

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 hole in wall in back prep area during inspection. Repair necessary. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handsink blocked with dish racks and mobile carts during inspection. CDI - Items blocking handsink removed. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in various units holding above 41F during inspection. See temperature chart. Ambient in units observed compliant. Items holding above 41F in WIC were stored directly in front of the door, exposing them to warm air let in while staff put away food delivered during inspection. Facility does not actively have working air conditioning, and does not have plastic curtains installed in WIC doorway. CDI - Out of temperature foods voluntarily discarded. Maintenance contacted to assess diary RIC. REHS strongly advised installing plastic curtains to help maintain compliant air and food temperatures in WIC during peak times. 1.5 pts. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. 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 multiple food items being held on time without label identifying the time which they were removed from temperature control or which they had finished cooking. Facility’s TPHC form only reflects cooked steak being held on time. CDI - All items held on time allowed to be labeled. REHS provided new TPHC form for PIC to fill out. Repeat. 1.5 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all front of house staff void of proper hair restraints while preparing customer foods and beverages during inspection. Ensure all food handlers don proper hair restraints. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods, beverages, and service items. 0 pts.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee touch soiled dishes then handle a clean pitcher without changing gloves. CDI: Food employee changed gloves and washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed soup hot holding in hot well below 135F. CDI: Soup was reheated above 165F. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed tater tots being held on TPHC. Tater tots are not listed on facility’s TPHC procedures. CDI: tater tots were added to TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sanitizer without a label. CDI: Bottle was labeled. If violation occurs on future inspections a risk control plan and/or permit action may be required.

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 food debris in bottom of reach in freezer. Clean as needed.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed malfunctioning soap dispenser at front hand sink. CDI: PIC placed pump soap at sink.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed avocado poblano dressing, lemon vinaigrette, buffalo ranch and ranch above 41F. Items were sitting in metal pan inside ice bath. CDI: PIC placed items in walk in cooler to cool. Points remain the same due to improvement from last inspection. 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 the following items past 7 day date marking requirement mushrooms 8/26 and roasted peppers 8/27. CDI: Both items were voluntarily discarded. All other date marking was correct. 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 .

3-501.19(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 steak being held on TPHC without a time label. CDI: PIC placed time label on item.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of grill cleaner without label. CDI: Item was labeled.

REPEAT 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 squeeze bottle of oil and water without label. CDI: Bottles were labeled.

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 flooring throughout in need of cleaning.

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 employee beverage, a Bojangles cup stored with clean utensils. CDI removed

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food, employee wash hands and immediately contaminate hands on the handle without going to get a dry towel. CDI hands re-washed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed Frontline hand sink blocked with sanitizer bucket in the sink and the rear hand sink blocked at the dishwasher with a cart and a trash trashcan and a third hand sink blocked with a trashcan and a cart CDI. Removed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P observed food employees wearing gloves consistently wiping the gloves on soul, wiping claws in addition observed food employees wearing their gloves to the walk-in cooler and handling the walk-in cooler door in and out. CDIPIC coach Food employees are contaminating their glove hands in this way glove should be removed when the task changes and hands washed prior to restarting work with food prep.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer in three compartment sink to be 0 ppm chlorine or watt. Upon checking the sanitizer dispenser was tube was empty as well as the one gallon container was empty CDI remade restocked. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed, tater tots and black beans hot held below 135°. CDI removed to stove top 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 multiple items cold holding around 45° in the top of both main prep units. CDI placed on temporary TPHC. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed all date marks yesterday‘s date same same sticker same handwriting. Discussion with PIC indicated that pans are flipped in the afternoon. Further discussion with the PIC revealed staff is unsure about proper date marking, and when pans are flipped they are putting the current date on it. This is an example improper date marking. The container must bear the dates of the oldest TCS ingredient. CDI re-date marked 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed multiple spray bottles of clear solution unlabeled. CDI emptied, removed or labeled

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 staff using improper cooling methods for ambient cooling CDI film removed to promote better airflow and heat loss. 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 one or more food solutions, unlabeled, and squirt bottles.

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 claws stored on cutting boards Cdi-removed.