MARKET ON MOREHEAD

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of pasta salad to be at a temperature of 46-47F in the salad station lowboy refrigerator. PIC was unsure why it was out of temperature or for how long. REPEAT. - Observed an insert container of sliced tomatoes to be at a temperature of 47F in the cookline opentop across from the grill. PIC was unsure why it was out of temperature or for how long. REPEAT. *Points to remain at half due to improvements from previous inspection* CDI - PIC voluntarily discarded. 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 insert containers of pimento cheese, roasted duck, ranch, house made Caesar dressing, mortadella, black beans, and pesto to all be past their required 7 day date marking period in refrigeration throughout the kitchen. REPEAT. CDI - All past date items voluntarily discarded. - Observed insert containers of sliced cherry tomatoes in the salad opentop refrigerator to not be dated marked at the time of the inspection. Upon questioning it was discovered that the cherry tomatoes in the opentop were from bulk batch containers located in the lowboy portion of the same unit with appropriate 9/26 date marks. Date marks of working containers must match bulk supplies. REPEAT. - Observed insert containers of chicken salad and crab rangoon mix in the opentop across from the fryers to not be dated marked at the time of the inspection. Upon questioning it was discovered that they were both from bulk batches in the WIC with appropriate 9/26 date marks. Date marks of working containers must match bulk supplies. REPEAT. CDI - Working containers had matching bulk supply date marks placed onto them. 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 insert containers of pre-portioned bags of sliced chicken breast and sliced ham to be actively cooling in the cookline opentop across from the grill, which is not a unit designed nor approved for rapid cooling. REPEAT. - Observed an insert container of grilled chicken breast to be actively cooling in the salad lowboy, which is not a unit designed nor approved for rapid cooling. REPEAT. CDI - Items transferred to sheet pans and placed into the WIC to rapidly cool. Items observed at 40F at the conclusion of the inspection. - Observed a deep plastic container of chicken salad to be cooling at a rate of 0.0 degrees/min in the WIC. Item was observed densely packed and had a tight fitting plastic lid on top, both of which do not allow for adequate cold air flow around the product to facilitate rapid cooling. REPEAT. CDI - Chicken salad transferred to 2 shallow metal containers and observed properly cooling at a rate of .26 degrees/min. 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 .

3-501.13 (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 an large plastic container of raw tuna filets to be fully thawed in the food prep sink while still being in their ROP packaging. Thawing instructions state that the product must be removed from packaging. CDI - All thawed tuna voluntarily discarded.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed the ice scoop to be stored directly on top of the ice machine at the time of the inspection.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no irreversible high temperature thermometer on site at the time of the inspection to measure the temperature of the dishwasher. PIC ordered one at the end of the inspection. 10 day VR to observe thermometer acquired.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed the vomit/diarrhea plan was not complete. It did not specify the location of the kit and where to obtain some of the supplies. Added kit location to the posted V/D plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one employee drink did not have a lid on the bottom shelf of the cook line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food temperatures in the prep units near the hot prep line were not below 41F. Such as cooked chicken wings, deli meats, cheeses, etc. See temperature chart. Food items were stocked from the WIC at 10am. Temperature of the prep units were decreased to 34F and food items were moved to the WIC to cool down before placing them back into the prep units. Observed tomatoes, lettuce cheeses, chopped eggs, in prep top were over filled (above cold line) and temperatures were over 41F. Food above 41F were voluntarily discarded. 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 several food items were dated 5/12 and 5/13(Yuzu/black bean sauce), chicken salad, avocado purée). CDI - food items were discarded. Discussed routine for checking dates daily. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed menus had a reminder but not the disclosure. Update menus to disclose the food items with the asterisk (*) are raw or undercooked. A follow up visit within 3 days will be made to verify updated menus.

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 cooked pearl onions that was cooling were not vented and deep plastic containers of chicken salad were not vented. Properly vented at least one corner of covered food that is actively cooling. Cool food in shallow metal pans to facilitate the cooling process. CDI - corrected by instruction. Chicken salad was moved to shallow metal hotel pans. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed the men’s restroom hand sink faucet sensor not activating properly and had less than 5 seconds, and the water temperature in both men and women’s restrooms did not reach 100F. Increase water temperature and repair faucets to function properly and run for at least 20 seconds.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed accumulated boxes at the outdoor recycle bin. Increase frequency of pickup