COPAIN BALLANTYNE

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) EHS observed duck fat confit in WIC held beyond seven days and dated for 30 days. EHS stated due to duck fat confit being a byproduct of cooking duck in oil, it shall be considered TCS and date marked for only 7 days; or until evidence can be obtained to show product is non-TCS. EHS observed mushroom oil also dated for 30 days. EHS observed current date within 7 days but discussed date marking oils for 7 days; oil is made from cooking mushrooms in oil and oil is then cooled, and kept in WIC. CDI - Due to being held beyond seven days, duck fat was voluntarily discarded. Date marking on mushroom oil was adjusted for seven day hold. REPEAT. ***EHS will not escalate points due to improvement from last inspection. Last inspection multiple items in deli case were observed without proper dates. Only one item was observed held beyond seven days during this inspection. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed chemicals being stored in container with spray hose and can wash. PIC stated it contained floor cleaner and verified with properly labeled container next to sprayer. CDI - PIC applied label to sprayer. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few pans stacked together clean with water still present on the interior surfaces of the pan. EHS advised to stagger pans to allow for adequate air drying prior to storage. (0)

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed a few employee beverages stored on the top shelf of the cook line. CDI - Drinks removed and placed underneath clean equipment and food items. - 0 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna crudo stored above RTE cheeses in RIC. CDI - Items were rearranged. All other storage order was good. - 0 - 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored above RTE food items in WIC. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 a date food items inside of prep units and inside prep tops with missing date marks. CDI - Dates were marked with day of prep. If any dates were unknown, items were voluntarily discarded. - 1.5 - 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of room temperature water holding in-use utensils. CDI - Water was replaced on placed on stove top to be heated and hot held. - 0.5 -