NAKED FARMER SOUTH END

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf EHS observed several violations surrounding cold holding, TPHC, hot holding, cooling, and dish sanitization. TPHC procedures were not being followed. See corresponding violation below for more information. -1- **10 DAY VR** A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

6-301.11 Provide soap for handwashing at each handsink. -Pf EHS observed that sink near back prep area was not stocked with soap. CDI- PIC replaced batteries in dispenser. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed facility utilizing 3 compartment sink to wash dishes without sanitizer present in their third basin. EHS and PIC determined that dispenser was not functions properly. CDI- PIC is going to hand mix sanitizer until the dispenser can be serviced. Dishes were taken to be rewashed/rinsed/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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed approximately 15 pans of mac and cheese, 1 pan of shredded cheese, and 1 pan of quinoa prepped at 8:30AM on 05/19/26. These items were temping above 41F after the cooling window passed. CDI- PIC voluntarily discarded all items. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed cooked steak (approximately 5 steaks) and Mac and cheese (approximately 9 pans) being held in warmer below 135F. CDI- PIC reheated items to 165F and placed back in warmer. **REPEAT** -3- 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 cut tomatoes, quinoa, cabbage, garlic oil, chili sauce and vegan chili sauce that were holding above 41F. CDI- PIC put items in blast chiller to rapidly cool as they had been on the line less than 4 hours. -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 .

3-501.18 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 chicken salad, cut tomatoes, quinoa and cabbage without date marks present. CDI- PIC was present when items were prepped so EHS allowed PIC to date items. -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 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. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed that facility is cooking vegetables, placing them on TPHC, reheating them and then placing them on the service line with a new TPHC sticker with a different time. EHS observed that facility labeled items on the line with the time 2:21 and 2:22PM, although it some of the food has already been on the line before 2:21. EHS advised that they cannot replace the sticker without discarding the food as this would give then items more than a 4 hour holding time. When food is removed from hot/cold holding and placed on TPHC that is the time that travels with the product. Reheating the items does not give more time for TPHC. EHS observed that four speed racks of cooked vegetables had a TPHC start time of 12:42pm. At 4:45 PM EHS observed that facility did not discard the food and was attempting to use the items. When EHS asked PIC what they were going to do with the food PIC stated they were going to give it a new sticker and reheat the food. Facility actively reheating food that had been held beyond the allotted 4 hours. CDI- PIC stated that all items on the line had been placed there less than 20 minutes ago. Facility was preparing to close for mid-day reset so all food was to be discarded in 30 minutes. EHS ensured that all food was discarded at 3pm. EHS had facility discard all food on speed racks and all food that had been reheated for service. EHS and PIC discussed TPHC extensively during visit. **REPEAT** -3-

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf EHS observed menu item containing seared steak did not have an asterisks linking it to the consumer advisory. CDI- PIC had employee add asterisks to menu and menu will be reprinted tomorrow. **REPEAT** -0.5-

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 approximately 15 pans of mac and cheese in the WIC that did not meet cooling parameters. Pans of Mac and cheese were very tightly wrapped with plastic wrap. **REPEAT -1- 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. EHS observed multiple speed racks stored in kitchen area due to lack of space in the walk in cooler. EHS observed that blast chiller may not be large enough to cool the amount of products being cooked at the facility. EHS observed that facility is actively working out of a standing reach in cooler. EHS observed the outside thermometer of the walk in cooler at 50F at the start of inspection. PIC stated that is was liking due to how frequently the door to the cooler was being opened. EHS observed violations surrounding cold holding, cooling, and hot holding during the inspection. ** 10-day VR required**

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed several stacks of metal and plastic containers in clean dish storage area that were stacked wet. -0-

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf observed PIC unable to demonstrate sufficient knowledge of foodborne illness and disease prevention. CDIEHS coached.

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 shelf specifically for employee beverages to be stored over food preparation table. This should be relocated to an area where it will never be over food or food contact surfaces, or anything that comes in contact with the patron.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one box of unwashed produce, stored above produce, already washed and containerized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed all the hot food holding on the front line is being held using TPHC. However, cooked sweet potatoes and cooked foods are being held under 135° in staging areas prior to being placed on TPHC. CDI process revevalutaion begun 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 many hot foods being hot held using time as a public health control on the front line. PIC unable to produce written procedures VR. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf observed consumer advisory listed at bottom of menu however no items on the menu are disclosed as being undercooked despite the fact that the beef is being intentionally undercooked and offered only undercooked VR for many reprint

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 multiple TCS foods cooling in completely full covered plastic containers in refrigeration units. CDI cooling procedure changed. 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 speed rack of raw broccoli, stored immediately adjacent to hand wash sink. Additionally observed raw beef processing occurring under stored employee beverages.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with care band present however, the link of the hair after the band is too long.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed facility sanitizing with coronary ammonia, but no coronary ammonia test strips VR