STUDY FOOD SOCIAL, THE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce stored above washed produce inside walk-in cooler. CDI: storage order corrected.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed some items on buffet hot line including salmon, chicken tenders, and grilled chicken < 135F(see temp chart). CDI: items were placed on TPHC along with other buffet items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed items on salad bar on cold buffet line including hard boiled eggs, cut tomatoes, cooked broccoli, etc > 41F (see temp chart). CDI: these items were placed on TPHC along with other buffet items and will be discarded properly at the 4 hour. Observed items inside flip top prep cooler including grill chicken, cut tomatoes, romaine lettuce, turkey, and sliced ham < 41F (see temp chart). CDI: items moved to shallow metal pans/moved to WIC to rapid cool.

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) 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 . Observed items inside walk-in cooler including cooked brisket and shredded pork not date marked. Observed pans of farro dated incorrectly with 9/14. CDI: PIC properly changed dates and added dates properly.

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. Observed computer TPHC system for items being held on time did not contain the discard time for products. CDI: PIC manually entered times in computer system. 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). -P. Observed no procedures for some items on buffet hot and cold line. CDI: Items on buffet serving line will be placed on TPHC; procedures will be generated for the items that were not on time during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 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 . Observed a large metal pan of collard greens that were placed inside reach-in cooler at 77F. PIC indicated that it was placed inside cooler to cool. CDI: greens were moved to the blast chiller. Rate was moving slow but then product was split into 3 pans.

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 bulk containers of dry goods not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in buckets measured < 150ppm. CDI: dumped and refilled with proper concentration 200 - 400ppm.