PAINTED ROOSTER, THE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed sticked residue on dishes stored as clean, stacked and directly touching the interior of other dishes. -CDI- Dishes were brought back to 3-compartment sink to be re-washed/rinsed/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 . -REPEAT- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed dish machine dispensing 0ppm chlorine during inspection. -PIC contacted Ecolab representative during inspection. Facility will use 3-compartment sink to wash/rinse/sanitize temporarily, until dish machine is repaired. -3 day verification visit required- 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 grilled peppers holding below 135F in hot steam well. -Observed pans double-stacked with peppers, such that peppers container was not directly touching the water below. -CDI- PIC reheated peppers and removed double-pan. 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 all TCS foods in chicken prep cooler above 41F (raw chicken breasts, raw chicken tenders, raw chicken nuggets, buttermilk pickles, buttermilk). Observed ambient temperature of cooler at 44F. -CDI- PIC stated foods were placed in cooler at 8:30am (more than 4 hours ago). -PIC voluntarily discarded the raw chicken, buttermilk, and buttermilk pickles. -During inspection, PIC contacted refrigeration technician. PIC stated technician will arrive tomorrow morning. -Facility may not cold hold in prep cooler until it is repaired and properly cold holding TCS foods at or below 41F. During dinner service, PIC stated facility will use 4-hour TPHC for holding raw chicken. EHS and PIC reviewed TPHC procedures. -3 day verification visit required- -Observed ranch and bleu cheese holding in tall RIC above 41F. PIC stated ranch and bleu cheese was left at room temperature during lunch service, then placed in the cooler after lunch rush. -CDI- PIC moved ranch and bleu cheese to WIC for rapid cooling. EHS observed both foods cooling at sufficient rates to reach 41F within 4 hours. -EHS recommends placing ranch and bleu cheese on 4-hour TPHC or keeping in refrigeration/ice bath throughout lunch service to maintain cold holding temperatures. 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 .

4-501.11 Maintain equipment in good repair. -Observed low reach-in freezer not holding proper freezer temperatures (observed ambient temperature at 33F). Observed fries inside cooler at 39F. -Repair freezer to maintain foods frozen.

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 floor paint peeling back, revealing absorbent exposed concrete. Reseal or repaint floors. -REPEAT-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed sticked residue on dishes stored as clean, stacked and directly touching the interior of other dishes. -CDI- Dishes were brought back to 3-compartment sink to be re-washed/rinsed/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 multiple TCS foods in salad prep unit above 41F (pasta salad, macaroni salad, coleslaw, hard boiled eggs, blue cheese dressing, ranch, buffalo ranch, caesar, spinach, romaine, chickpeas, diced tomatoes, edamame, roasted corn, artichokes, cut cabbage, feta, blue cheese, goat cheese, cheddar, mozzarella). Observed ambient temperature of unit at 48F. - PIC voluntarily discarded all items listed above. During inspection, PIC contacted technician for repairs. Facility may not cold hold in prep unit until it is repaired and properly cold holding TCS foods at or below 41F. Facility may use temporary 4-hour TPHC to hold TCS foods, until unit is repaired. -3 day verification required- -Observed ranch, buffalo ranch, and blue cheese above 41F, held at room temperature during lunch rush. -CDI- Because all items were removed from temperature control over 4 hours ago, PIC voluntarily discarded the ranch, buffalo ranch, and blue cheese. Going forward, facility will hold TCS sauces/dressings on 4-hour TPHC. EHS and PIC completed TPHC procedure form during inspection and discussed procedures. REPEAT 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed multiple containers of food stored directly on the floor in the WIC. Raise off the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in less than required concentration of sink/surface sanitizer. -CDI- PIC re-made sanitizer buckets to 400ppm DDBAA (sink and surface sanitizer).

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 wet stacking among multiple pans/dishes stored as clean.

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 floor paint peeling back, revealing absorbent exposed concrete. Reseal or repaint floors. -REPEAT-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF -Observed employee health policy, signed by all food employees and posted on wall, missing salmonella non-typhi as a reportable illness. -CDI- EHS provided handout and employee health policy of updated reportable illnesses and showed PIC where to access policy online. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed garlic parmesan sauce and buffalo garlic parmesan sauce above 41F in ice bath on prep table. -PIC stated both sauces were removed from cold holding (Tall RIC) less than 30 minutes ago. -CDI- PIC stated both sauces will be held on 4-hour TPHC going forward. EHS provided PIC with blank copy of TPHC procedures and assisted PIC with completing procedures. -REPEAT- 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 sliced tomatoes and pasta salad missing date marks. -CDI- PIC verified prep dates of both items by referencing larger batches of the same food, prepared on the same day. PIC properly added date marks (1/27 for pasta salad, 1/28 for tomatoes). 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 .

3-501.15 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 chicken bacon ranch wonton filling and marinara sauce cooling in large plastic containers in WIC, covered tightly with lid. -CDI- Lids were immediately removed from both items to allow for sufficient cold air circulation. When cooling food, do not cover with lid. By end of inspection, EHS observed both foods cooling at sufficient rates to reach 41F within 4 hours. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed two heavily dented cans (coconut milk and marinara sauce) stored along cans intended for customer-use. If cans are dented by food employees onsite, food may be kept by immediately removing from can, placing in clean container, and properly adding date mark. Do not use dented cans that are delivered dented from supplier. -CDI- PIC voluntarily discarded the dented can of coconut milk. PIC stated marinara can was just dented by food employees onsite this morning, therefore the can was opened and marinara sauce was placed into container in WIC with proper date mark.

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 floor paint peeling back, revealing absorbent exposed concrete. Reseal or repaint floors. -PIC stated they have scheduled floor repairs/resealing within the next few weeks. -No point escalation due to proof of corrective actions.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed dicer with visible food residue, stored as clean. Observed few dishes with sticker residue, stacked and stored as clean. Sticker residue was observed directly touching the food-contact surface of stacked dishes. -CDI- PIC moved dishes back to 3-compartment sink to be properly 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 portioned cups of ranch and buffalo ranch above 41F in cold drawers. All other TCS items in unit were at or below 41F. Observed cold drawers not properly closing, which may result in increased temperatures in one cold drawer. PIC stated temperatures of ranch and buffalo ranch have not been checked in over 4 hours. -CDI- PIC voluntarily discarded the ranch and buffalo ranch. PIC stated he will emphasize importance of keeping cold drawers closed with employees. -No point escalation due to great improvement in cold holding since 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in 0ppm quat sanitizer solution. -CDI- PIC remade sanitizer to 200ppm quat solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple dishes stored as clean. Ensure dishes are properly air dried prior to stacking.

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 floor paint peeling back, revealing absorbent exposed concrete. Reseal or repaint floors.

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 Mac and cheese being reheated in hot box at a rate not sufficient to achieve 165F in two hours. CDI PIC changed methods, temp rate checked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items: Mac and cheese individual carafes, Mac cheese, and Mac noodles holding well above 41F. PIC stated items were held out for approximately an hour to mix and make separate bowls. CDI Items allowed to cool, it is not advised to have TCS items out for extended periods of time (1hr>) for prep. 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 several items prepared or opened yesterday or before with no date marking. CDI Some items voluntarily discarded, some items 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several times held past 7 day expiration, observed Mac noodles in WIC with date marking of 6/18 with Mac salad made from expired noodles with date marking of 6/26. Ensure that date of preparation is the date of oldest prepared item (example, when chicken was cooked for chicken salad, not when chicken salad is put together, Mac salad, when noodles were cooked, etc. ) VR required. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in WIC and in dining area.

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 on outside of container stacked clean. Observed debris in RIF on bottom shelf, clean with more frequency.