PALM BERRIES BALLANTYNE

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 perform hand wash and turn off faucet with bare hands. CDI - EHS instructed and educated proper handwash procedure including use of barrier to turn faucet off. Food employee re-washed hands and used paper towel to turn off faucet. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almond milk, coconut milk, Chobani yogurt, and pumpkin purée cold holding above 41F, see temperature observations. EHS and PIC observed RIC with ambient of 52F (verified by both EHS thermometer and internal thermometer of unit). It was noted by PIC that facility has had issues in the past with RIC malfunctioning. PIC voluntarily disposed of TCS foods in cooler that were out of temperature and will refrain from using unit until serviced. 72 HR VR to ensure unit is serviced and capable of cold holding TCS foods 41F and below. -1.5-

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed opened almond milk, coconut milk, chobani yogurt and pumpkin purée in RIC bearing no date marking. PIC indicated to EHS that these items were opened yesterday and held overnight. EHS educated PIC and food employee on date marking TCS food items that are opened and held overnight/over 24 hours. CDI - items were voluntarily discarded due to being out of temperature. -0-

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 labels missing from various squeeze bottles of sauces. Label as needed. No escalation in points due to overall improvement in labeling of working containers throughout facility. REPEAT - 1 -

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 3 door reach in freezer with food debris along the bottom of the unit. Increase cleaning frequency to preclude accumulation. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with serve safe, but certificate not on site. Maintain access to serve safe certificate. Facility has 210 days from permitting date to obtain serve safe before points are taken. - 0 - For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 labels missing from various squeeze bottles of sauces and few containers of toppings. Label as needed. - 1 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer container reading less than 50 ppm QUAT sanitizer. PIC refilled sanitizer. Container reading 200ppm QUAT. EHS observed the sanitizer also stored on the top of the table and granola stored on the shelf below. PIC rearranged so that sanitizer container was not above food items. - 0 -