HARRIS TEETER CORP. CAFE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed facility operating without a Certified Food Protection Manager on-site. A CFPM shall be present during all hours of operation. REPEAT.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer being stored with build up on food contact surface portion of thermometer. CDI: Employee returned thermometer to be W/R/S.

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 build up inside oven, on grill grates and on top of counter underneath grill. Clean as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed facility operating without a Certified Food Protection Manager on-site. PIC stated she recently completed certification but has yet to receive her certificate. REPEAT.

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 packages of raw bacon being stored over a bottle of garlic sauce in reach in cooler. CDI: PIC re-arranged items to proper storage order.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside surface of bulk ice machine. Clean as needed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temperature of 152F for chicken cooked in steamer. CDI: PIC placed chicken back in steamer and cooked to an internal temperature of 204F.

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 containers of steak and brisket and several individual packages of sandwiches being stored on trays on speed rack in walk in cooler all missing date marks. CDI: PIC date marked all items as they were prepared yesterday.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 - REPEAT - Observed one ham and one turkey chub holding above 41F after cooling from prep for more than 4 hours. - CDI - PIC voluntarily discarded chubs. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - REPEAT - Observed one spray bottle of sanitizer stored on prep table. - CDI - PIC moved sanitizer to proper location.

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 - REPEAT - Observed salads, chicken tenders, and chicken bites cooling while in closed containers in customer RIC. PIC stated items were prepped this morning, cooled briefly in WIC, and then placed in units for service. - CDI - PIC moved items to WIC to quickly cool. Observed items reach required cooling parameters. Do not cool items in customer RIC. 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 .

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 buildup on shelving in dry storage area and where clean dishes are stored. Clean and increase cleaning frequency to maintain clean.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. - P - Observed salads cooling at an insufficient rate (0.06F/min) while cooling in customer RIC. - CDI - PIC moved items to WIC to quickly cool. Salads have sufficient time remaining in 4 hour window to reach required cooling parameter. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed spray bottle of sanitizer stored on prep table. - CDI - PIC moved sanitizer to proper location.

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 salads cooling at an insufficient rate (0.06F/min) while in closed containers in customer RIC. PIC stated she was running behind this morning and placed the salads directly in the customer RIC after prep instead of first placing in WIC to cool. - CDI - PIC moved salads to WIC to quickly cool. Do not cool items in customer RIC. 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 .

4-502.11(A) Maintain utensils in good repair. - Observed multiple utensils stored clean with damaged handles. Replace.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in reach-in cooler in test kitchen for customer grab-n-go (see temperature chart). Per PIC, items were prepared this morning around 9AM and then brought down for service around 10AM. Items were not allowed to properly cooled prior to being placed in RIC. PIC agreed to voluntary discard items once lunch is over at 1PM and begin cooling items prior to placing in RIC. - VR - Verification required within 3 days. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed soups opened the previous day from commercial packaging lacking date mark labels. - CDI - PIC dated soups appropriately. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. - REPEAT - Observed food residue and debris on shelving for clean dishes and rack for canned goods. Clean and increase cleaning frequency to maintain clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed floors and walls in need of cleaning along cook line and by three compartment sink with emphasis in hard to reach areas such as under equipment. Clean and increase cleaning frequency to maintain clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed damaged flooring in front of WIC such that it is no longer smooth and easily cleanable. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F on salad bar and buffet line (see temperature chart). Per PIC, salad bar was set up at 10:30AM and ends at 1PM. PIC also stated CH buffet line was set up at 7:30AM. PIC voluntarily discarded items holding above 41F on buffet line and agreed to discard items on salad bar at 1PM. EHS provide TPHC written procedures form for emergency use on salad bar. EHS strongly recommends permanently placing items on CH buffet line on TPHC due to items holding on ice alone. - VR - Verification required within 3 days to ensure salad bar unit has been repaired and/or to assess TPHC if it will be a permanent solution. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 salmon patty mix cooling in WIC while tightly wrapped in plastic. Product did not cool over a 15 minute period but did have ample time remaining to reach required cooling parameters. - CDI - PIC moved item to WIF to quickly cool. Do not cover items while cooling. 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 .

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. - REPEAT - Observed food residue and debris buildup in bottom of reach-in freezer and on plastic liner on shelving in dry storage area. Clean and increase cleaning frequency to maintain clean. - *NOTE: No point deduction due to previous violation being corrected.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed floors in need of cleaning along cook line with emphasis in hard to reach areas such as under equipment. Clean and increase cleaning frequency to maintain clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw beef thawing in middle bay of three compartment prep sink while bell peppers were being prepped on drainboard and in right bay of three compartment prep sink. Meat and vegetable prep cannot occur in the same sink at the same time. - CDI - PIC removed raw meat from prep sink. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.15 Wash fruits and vegetables prior to use. - Observed employee removing stickers from bell peppers, slicing bell peppers, and then placing in colander in three compartment prep sink to be washed after cutting. - CDI - Education provided. Employee washed remainder of bell peppers prior to cutting.

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 food residue and debris on the interior and exterior of cabinets at drink station. Clean and increase cleaning frequency to maintain clean.

5-205.15 Maintain a plumbing system in good repair. - Observed water draining from three compartment sink at too high a velocity to allow for water to properly drain without flooding the floor. Reduce velocity of draining water to prevent wastewater from flooding the floor.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed walls in need of cleaning near spice rack and ovens, floors in need of cleaning in hard to reach areas behind and underneath cooking equipment on the cook line, and hood vents in need of cleaning/replacing. Clean and increase cleaning frequency to maintain clean.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed salad bar items pulled from WIC and placed on salad bar which are held on TPHC. Several temperatures were above 41F. See temp chart. CDI: Items were pulled off of salad bar and placed in WIF to rapidly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawed in a container submerged in stagnant water. Shrimp was not being thawed under cold running water. CDI: PIC removed shrimp from container as they were already thawed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food items being stored on floor in WIF. CDI: PIC placed boxes on shelves.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine with pink buildup. Clean as needed.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans being stored on rack with cans for facility use. CDI: Cans were relocated to be sent back to supplier.

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 accumulation of food debris in bottom of reach in freezer, reach in cooler and hot box.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced roast beef, sliced cheese and cottage cheese on cold serving line above 41F. PIC stated items have been on the cold line less than 4 hours. CDI: Items were moved to walk in cooler to quickly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed 2 bags of raw shrimp thawing in standing water in prep sink, not fully submerged. CDI: PIC started the cooking process for one bag and placed the other in freezer.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying dishes after being sanitized.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine with buildup. Clean as needed.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans being stored on racks. CDI: Dented cans were moved to a separate area so they can be returned.

REPEAT 4-501.11 Maintain equipment in good repair. Observed shelving storing towels with rust and build up. PIC stated new shelves have been ordered.

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 shelving holding foods and dishes with dust and other build up. Clean as needed.

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 ROP fish in the prep sink thawing with the packaging still intact. CDI: PIC removed fish from packaging and started the cooking process.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a small flying insect in the kitchen.

REPEAT 4-501.11 Maintain equipment in good repair. Observed shelving adjacent to reach in cooler with rust build up. Shelving is used for towels.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not have nontyphoidal salmonella listed. CDI: EHS provided PIC with an updated employee health policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomit and diarrhea plan at facility. CDI: EHS sent PIC a link to the state written plan.

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: http://meck.co/FoodSafety Observed raw tenderloin stored over cut jalapenos in walk in cooler. CDI: Items reorganized.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed ham and cheddar sandwiches in reach in with no date mark. CDI: PIC stated sandwiches were made yesterday. Sandwiches dated. Overall facility has excellent date marking 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). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no TPHC procedure on site for items held that are discarded at the end of service. CDI: TPHC procedure written during inspection.

4-501.11 Maintain equipment in good repair. Observed shelving adjacent to reach in cooler with rust build up. Shelving is used for towels.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some minor floor damage throughout kitchen. Observed FRP at back door loose and missing in some spots. REPEAT VIOLATION some improvement from previous inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed case of unwashed limes stored over ready to eat items in the walk in cooler. CDI: Limes were voluntarily discarded. REPEAT VIOLATION

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed hood vent filters with debris and grease build up. Observed some dust build up on front of hood vent and on ceiling tiles near hood. REPEAT VIOLATION Previous violation corrected. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed loose FRP at threshold to back door. REPEAT VIOLATION Some improvement from previous inspection.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light bulbs in storage room near trash receptacle access.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed an employee handling and cutting raw chicken on cutting board, take gloves off and put new gloves on and start drizzling oil on chicken without washing hands. CDI- EHS educated employee about hand washing in between changing tasks to avoid cross contamination. Proper handwashing was observed by end of the inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a box of unwashed onions over a box of ready to eat spinach in the walk in cooler. Observed box of unwashed cherry tomatoes over ready to eat salsa in the walk in cooler. CDI- PIC reorganized shelves so all unwashed produce was below ready to eat foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with buildup, PIC stated they do not use the can opener very often. Ensure equipment food contact surfaces are clean to sight and touch. CDI- can opener sent through cleaning process. REPEAT. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine chute out in seating area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a carton of half and half without a date mark in the reach in fridge. CDI- PIC stated the product was opened yesterday. Item was dated with yesterdays date.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of hot box units in need of cleaning, specifically edges of door. Observed non food contact surfaces of slicer with buildup. Observed cabinet under coke self service machine with residue, in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a missing ceiling tile near cook line, adjacent to door. Observed damage to hood system panels, suggest repair. Observed FRP hanging loose from threshold at back exit door. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor grease buildup on walls above door leading outside. Minor grease buildup on walls behind flat top and grill. Observed floors behind flat top and grill in need of cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausages stored on speed rack above vegetables. CDI: Sausages relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer blade with some food debris on the back edge of the blade. CDI: Slicer was properly cleaned by PIC.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee not vigorously rub hands for required time when washing hands. CDI by instruction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some general cleaning needed on shelving in dry storage area and between cooking equipment on line with accumulation of dust, grease and soil.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed bananas with sticker still present commingled with washed apples, oranges, and pears. CDI: Bananas removed. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed fruit stored in wicker basket, touching the basket. EHS and PIC discussed lining basket with paper so that fruit does not touch the basket.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed individual cream cheese containers holding from 47F-68F on buffet line. CDI: Product rapidly cooled with ice. EHS and PIC discussed keeping ice in the metal container similar to the fruit cups. All other cold holding was in compliance.

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 cheeses and liver mush that were brought from a Harris Teeter store today cooling while tightly wrapped in a reach in cooler. EHS and PIC discussed that items should properly cool in a walk in or freezer. CDI: Cheeses moved to freezer and livermush moved to walk in.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed two ceiling tiles in the storage room damaged. Observed missing FRP at the back door threshold leading to loading dock. Observed minor floor damage throughout facility.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breast cooked to below 165F. CDI: Chicken was placed into oven to finish cooking and did exceed 165F by end of cooking process.

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink unable to hold water in 3rd vat. PIC stated that a work order is put in but has been delayed due to maintenance staff working in areas affected by Hurricane Dorian.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles with dust accumulation next to hood. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles and light cover in storage room. Observed missing FRP around door to loading dock. Observed minor floor damage/cracking/peeling through / out kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon over precooked package of chicken and dumpling. CDI salmon relocated. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee double glove and take off first layer after handling raw chicken then proceed to handle RTE food. CDI gloves changed and hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed melon salad, lettuce, shredded cheese, white american, and boiled eggs above 41 and 45F. CDI items held in ice bath over 4 hours and discarded. Repeat. Suggest facility use TPHC and hold items for 4 hours and discard leftover product. Provided facility with TPHC procedures.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths underneath cutting boards and on counter.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulating in hot box, reach freezer and underside of mixer. Repeat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above baked beans in the walk in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced grilled chicken, romaine lettuce, and spinach in a salad bar buffet line cold holding above 45F. Observed Pico de gallo, sliced tomato, and other TCS items cold holding above 45F in an ice bath along the serving line (see chart for temps.). CDI- PIC agreed to discard the products that were above 45F at the end of the lunch service; some items like cream cheese were transferred to the walk in cooler for cooling. EHS recommended not filling containers as full in the ice bath; and to ensure ice is filled as high as the food product is inside the container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving inside a hot box and on a spice rack next to the convection oven. Previous items listed on last inspection report under this violation have been corrected; therefore no point escalation.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee using the 3-compartment sink to fill sanitizer into a container, then put on gloves without washing hands in between. CDI-Discussed handwashing with the manager and employee. Huge improvement on handwashing with all of the employees afterwards.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce holding above 45F on the salad bar. CDI-The lettuce was removed and placed into the walk in freezer for rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking to the equipment stored on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to one of the shelves in the glass reach in cooler, and to the bottom shelf underneath the hot holding buffet. HUGE IMPROVEMENT TO THE CLEANING OF THE SHELVES. POINT STAYED THE SAME. REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee scooping ice into a lettuce container with no gloves on. That ice is now a ready to eat product. CDI-The product was discarded. The employee properly washed their hands and donned gloves.

3-302.15 Wash fruits and vegetables prior to use. Observed apples on the front line with the stickers still on the apples. Ensure that the apples are properly washed and have the stickers removed before placing on the line for customer service. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the glass reach in cooler. Have cleaned. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the wall underneath the spice rack and the wall underneath the 3-compartment sink. Have cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup on the inside of one pan and three skillets. CDI-The equipment was brought back to the 3-compartment sink. REPEAT. Improvement was observed.

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 lettuce, chopped turkey, and tuna salad that was not fully cooled prior to being placed into the salad bar cooler. CDI-The tuna salad was placed into the walk in freezer for rapid cooling.

3-302.15 Wash fruits and vegetables prior to use. Observed apples still containing stickers on the product and available for customer self service. Either wrap the apples and pears with plastic wrap or place behind a sneeze guard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the bottom shelf of the sliding glass reach in cooler. Have cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed many pans with buildup on the inside stored on the clean equipment rack. CDI-The pans were sent back to the 3-compartment sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the hamburgers not hot holding above 135F on the front line. CDI-The hamburgers were brought back to be reheated.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sausage with a date mark of 4-12. CDI-The product was discarded. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure equipment is fully air dried prior to stacking.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed multiple instances where hand washing should have taken place but did not. CDI-Informed employee of the need for handwashing, and had the employee wash their hands. Hand washing should take place after contaminating hands.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roast beef with a date of 1/27. CDI-The product was discarded. Much improvement from the last inspection.

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 lettuce brought out to the salad bar after being prepped. The product raised in temperature during prep and was at 53F on the salad bar. CDI-The product was placed back into the walk in cooler to finish cooling before being brought out for serving.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed vegetables stored underneath raw meat in the walk in cooler. CDI-The vegetables were moved to the top shelf.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed the rice, and two containers of stuffing with no date label. CDI-All items were back dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roast beef with a date of 11/7, tomato sauce and fried fish with a date of 11/11. CDI-All items were discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in the kitchen. Increase pest control procedures.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty ceiling tiles above the cooking stove area. Have cleaned. An order has been made for new ceiling tiles.

.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried on food residue on the inside of the stainless steel drop pans. Also observed sticky residue on the long baking sheets used for storing wet containers for drying. CDI-Showed employee the stains and had them sent back for re-washing and sanitizing.

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 white gravy cooling in the reach in cooler with a tightly wrapped lid. CDI-The lid was removed to allow for proper heat transfer.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed small amount of dust buildup on the ceiling tiles above the stove area. Needs cleaning.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed no written employee health policy in place at facility. When asking an employee about the policy, it was said that they have not signed an employee health policy before. Have employees review and sign the policy and keep on file. CDI-Emailed a copy of the employee health policy to be printed out and each employee sign.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee wash, rinse and sanitize cutting board, removed gloves and donned new gloves to cut turkey on cutting board without washing hands in between glove change. CDI-Had employee remove gloves and wash hands before handling turkey.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored on top of RTE okra in reach in freezer near cooking station. CDI-Informed cook to keep the chicken on the bottomed shelf to prevent cross contamination. The chicken was moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed potato salad, jicama fries, diced ham, peppers, and meatballs all above 45F in walk in cooler, PIC stated that the racks that the products were stored on were moved out of the WI cooler in order to get into the WI freezer, and that the products were kept out of temperature. The potato salad, beans, diced ham, and lettuce on the salad bar were measured above 45F when first brought out. Upon checking items twenty minutes later they were all 45F or below. Ensure that cold products are 45F or below before bringing out to serve line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths sitting on the prep sink counters and prep table. The wiping cloths either need to be kept dry and free of visible soil, or stored in a sanitizer bucket with the correct concentration in between uses.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed deli roast beef without date marking. Product was opened this morning and was properly labeled for discard.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Food to be held under time will be discarded within 4 hours as facility is open for serving for less than 4 hours and all foods to be discarded should be listed on daily log unless all items are included and then all items must be discarded. E-mailed written template to be kept on site for review by regulatory authority.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight build up of greasy film and debris in lower areas of prep table and other equipment and shelves. Thorough cleaning needed.

-3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steamed eggs on buffet at 102 - 130 F. Eggs are steamed and may have met final cook temperature but no consumer advisory was available. All other items on steam table were above 135 F. Discarded eggs and requested consumer advisory be provided at buffet for steamed eggs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce on salad bar at greater than 45 F. All other items were appropriate. Lettuce was discarded within time. Discussion of requirements for using time as a control for safety on both breakfast and lunch buffet. Requirement for statement of procedures and daily log will be required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed steamed eggs being served as buffet item under hot hold. The eggs did not temp at required hot hold temperatures whereas all other items on hot hold were appropriate temperature. Discussion of the need for consumer advisory for items offered that would not reach final cook temperatue.

3-501.13 Use approved thawing methods. Observed reduced oxygen packaged grouper thawing in unopen package. Gave instruction to open fish while frozen and before thawing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight build up in front corners of 1 prep sink.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P All TCS cold food must be stored at or below 45 F. Observed most items in walkin refrigeration above 45 F. Unit had been repaired in June and the adjacent walkin freezer failed last week. There was a condensation leak observed in the walkin refrigerator near the fan unit. All TCS foods that were identified above 45 F were discarded to a trash compactor.

3-501.15 Cooling Methods - PF Use approved cooling methods. Observed cooling items tightly covered. Gave instruction.

4-204-112 Temperature Measuring Devices-Functionality - PF Provide ambient thermometers in all units.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Maintain refrigeration equipment in good repair. Observed walkin not holding at approved temperatures and condensation leak near fan. Service was contacted while on site and is due today.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed in tact packages of raw tilapia thawing in 2 compartment sink under running water and employees washing and cutting vegetables on both drainboards of sink. CDI by instruction; vegetable preparation relocated to prep table.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed open container of heavy cream in reach in cooler with out date marking. CDI by discarding. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Observed cooked pork in walk in cooler, andouille sausage, blue cheese dressing, and herb butter in reach in cooler past 7 day expiration time. CDI by discarding items.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Facility has just begun using time as a public health control for various lettuces on salad buffet. Observed correct procedures being followed and log being completed however facility does not have any written procedures. TPHC template given to PIC. Verification required.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Observed facility with limited amount of refrigeration space. Observed walk in cooler filled to maximum capacity and speed racks stored in cooler that frequently have to be rolled out of cooler in order to get ingredients for prep.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed an empty egg crate set on top of packaged produce in the walk-in cooler. Do not store egg crates in such a manner as they are a cross-contamination hazard.

3-304.14 Wiping Cloths, Use Limitation - C Observed sanitizer to be out of strength. It was Quat at less than 100ppm. Keep all sanitizer in proper strength.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed residue remaining a a slicer. -CDI Items was marked for cleaning.

3-307.11 Miscellaneous Sources of Contamination - C Observed dry goods foods left open or mummy wrapped in plastic. Open dry goods foods shall be stored in containers with lids or in bags with resealable closures.

3-307.11 Miscellaneous Sources of Contamination Observed single service cups with no handles left in dry goods storage containers. Utensils with handles must be used to dispense foods. Do not use utensils with no handles to dispense the foods.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved refrigeration required items to be at 47F near the door of the walk-in cooler, probably due to traffic into and out of the cooler. Observed items to be set out onto the cold hold salad bar at 50F-51F. The items are switched out frequently and were cooling to 45F in the salad bar, but if they are to be stored on the salad bar and be above 45F then a Time as a Public Health Control sytem should be used. -CDI by instruction. Contact C. Elmore at 704-621-2295 for further information on the use of Time as a Public Health Control.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved chubbs of meat to be stored from the previous day and to be without proper date marking. -CDI Items were date marked.

3-302.12 Food Storage Containers Identified with Common Name of FoodObserved 1 container of flour to be stored without a label. Dry goods foods such as flour, salt, surgar, must be properly labeled.Also observed baked goods offered bagged for to-go service as defined under the labeling policy. -CDI by instruction. New labeling policy handout was provided.

3-307.11 Miscellaneous Sources of ContaminationObserved dry goods foods stored in mummy wrapped plastic and also in tied shut plastic sack. Open dry goods foods shall be stored in containers with lids or in bags with resealable closures.

3-304.14 Wiping Cloths, Use LimitationObserved wiping cloths set out on a food prep table. All in-use wiping cloths shall be stored in containers of proper sanitizer and the containers shall be kept up off of the floor.

3-302.15 Washing Fruits and VegetablesObserved apples offered for sale at the counter with stickers still on them. When washing fruit or vegetables with edible skins, removed the stickers as they can harbor contaminates.

4-501.11 Good Repair and Proper Adjustment-EquipmentObserved an issue with a stand-up freezer unit where the interior is getting built up with ice making it difficult to clean. Correct this issue.