US NATIONAL WHITEWATER CENTER RESTAURANT

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two separate metal mixing bowls stored directly on top cut lettuce in flip top unit. CDI - PIC relocated mixed bowl to low boy cooler. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed in outdoor WIF a speed rack of raw portioned chicken stored directly over raw portioned salmon. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout dish room. New pest control services establishment monthly. 6-202.13 Properly locate mechanical insect control devices. Observed in-use insect strip hanging directly beverage station near FOH. CDI - PIC relocated insect trip.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handling raw chicken directly with black gloves, proceeded to discard gloves after handling raw chicken and donned on new gloves to handle ready to eat food directly for customer order. EHS intervened and PIC voluntarily discarded salad and instructed employee to remove gloves and wash hands. EHS/PIC provided education on when to wash hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed in external WIC prepared corn in large white plastic container stored directly below unwashed produce and container of prepared lemons stored directly under unwashed produce. CDI - PIC corrected storage order for prepared corn and voluntarily discarded lemons. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three containers of shredded cabbage in low boy cooler above 41F from 6/25/26. CDI - PIC voluntarily discarded all three containers of shredded cabbage. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats throughout air drying storage room. Increase frequency of pest control.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed previously opened bag of raw chicken stored directly over previously opened bag of raw beef in WIF. CDI - PIC correctly stored order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable dicer grated push block with food debris and build up stored clean on shelving. CDI - PIC moved item back to 3-comp-sink. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed wall mounted chemical dispenser for 3-comp-sink label water instead of pot and pan detergent. CDI - PIC placed correct label on chemical wall dispenser. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed in-use sanitizer buckets being measured with sink to surface sanitizer strips rather then quaternary sanitizer test strips. PIC will relabel sanitizer buckets with specific sanitizer type. EHS observed PIC accurately measure sanitizer buckets with roughly 200PPM.

4-501.11 Maintain equipment in good repair. Overserved WIC #1 ambient air above 41F. No food was observed inside WIC. PIC stated WIC stop functioning yesterday around 3:00PM, work order has been placed to have unit repair. Unit does not hinder operations 4-501.11 Maintain equipment in good repair. Observed cold drawer unti not functioning and unplugged. Work order has been placed for unit. Unit does not hinder operations. 4-501.11 Maintain equipment in good repair. Observed food processor grey plastic feed attached damaged stored cleaned on shelving. CDI - PIC voluntarily discarded item.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink and black build up on internal panel. Increase frequency of cleaning unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four containers of cooked pasta above 41F in WIC. CDI - PIC voluntarily discarded food 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 Observed container of cut honeydew and watermelon above 41F in WIC. CDI - PIC voluntarily discarded food. See temperature chart. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked clear food containers on storage shelf. CDI - PIC rearranged containers to allow air drying.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed secondary squeeze bottle of hot honey sauce hot holding in steam table unit below 135F date marked from 02/23/25. CDI- PIC voluntarily discarded hot honey sauce. 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 is not been labeled, or if the label is incorrect. -P Observed container of feta cheese exceeding 7 day date marking period 02/21/25. CDI - PIC voluntarily discarded container of feta cheese. 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue.

4-501.11 Maintain equipment in good repair. Observed a few metal mesh skimmers/baskets with built rust stored clean. CDI - PIC voluntarily discarded items.

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 stored clean several clear pitchers with adhesive still attached. CDI - PIC moved items to 3-comp-sink.

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 ceiling tiles damaged near dish washing machine and a couple of ceiling tiles above 3-comp-sink with holes. CDI - PIC will place work order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of cooked shredded chicken in hot holding unit below 135*F CDI - PIC voluntarily discarded pan of cooked shredded chicken PIC was not sure when food was cooked. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed nats throughout kitchen area. Mainly in dry storage room.

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 vents with dust and debris build up. Increase frequency of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw flounder and raw shrimp stored directly next to corn/tomato salsa, mushrooms, and cut peppers. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed menu with no asterisks next to steak which is served undercooked. EHS educated PIC on placing asterisks next to foods that are undercooked. CDI - PIC will correct menu and reprint.

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 in RIC thawed out salmon in ROP package with no slit in package. CDI - PIC voluntarily discarded item.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies and gnats throughout kitchen area.

4-501.11 Maintain equipment in good repair. Observed one of the WIC air temperature at 49*F. PIC stated the WIC hasn't been working for a few days and is currently in being repaired. 4-501.11 Maintain equipment in good repair. Observed RIC with air temperature at 53*F. PIC stated they are not currently using it and stated it's been repairing along with the WIC.

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 inside of ice machine with built up debris. CDI - PIC will schedule higher frequency of cleaning.

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 general cleaning needed behind cooking equipment and hard to reach areas of kitchen. CDI - PIC will schedule more frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes and roasted squash in prep top above 41F. PIC stated that ie was prepped within the last hour. CDI PIC put tomatoes and squash on a sheet pan and put in the WIC to cool down. REPEAT 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 .

3-501.13 (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 thawed out tuna in ROP package with no slit in package. CDI EHS educated PIC and they voluntarily discarded.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap at the bottom and side to 2 doors in dry storage area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with Lactic Acid sanitizer higher than recommended range 704-1875 ppm. CDI PIC refreshed buckets.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed bottom shelf of prep table near grill with large amount of rust. PIC stated that it is only used for employee personal items and the sanitizer bucket.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked tuna filets, chopped romaine, and cooked wings above 41F in prep units. PIC stated that the romaine was prepped this morning. EHS advised not to fill past the fill line on pans in prep units. CDI PIC voluntarily discarded the tuna and wings and put the romaine in the WIC to cool down. REPEAT 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cooked wings in prep top. PIC stated that the wings were put into the unit yesterday. CDI PIC put date on pan of wings. REPEAT 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 .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink on prep top with food. CDI Employee moved employee drink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 pans of tuna filets in prep unit at 44F. Observed marinated tomatoes at 45F and falafel mix in prep unit at 42F. Observed shredded beef in prep drawer at 45F. CDI PIC voluntarily discarded tuna marinated tomatoes, falafel mix, and shredded beef. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed shredded a pan of cheese not DM in reach in cooler. CDI PIC dated cheese. 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 . 3-501.18 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 several house made sauces with date expired ( 6/5/23). CDI PIC voluntarily discarded sauces. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 squeeze bottles unlabeled on cook line. CDI PIC labeled bottles. REPEAT

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety Observed Yellow Fin Tuna undergoing non-continuous cooking without prior approval. VR needed 4-8-23

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 Observed steak on menu without asterisk linking it to disclosure. PIC stated that steaks can be cooked to order. VR needed for 4-8-23

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 2 squeeze bottles not labeled. CDI PIC labeled bottles.

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 bottom shelf of prep table with large amount of build up

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed tomatoes in the brown cardboard box stored above RTE foods in reach next to the prep-line. CDI- PIC moved and rearranged items in correct storage order. -1.5 pts-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed mix green and cut lettuce in the prep unit measured above 41F. PIC took it out prepping this morning. CDI- PIC moved item to WIC, unwrapped and let it quickly cool. -1.5 pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen and dishwasher area. -0 pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 all HH items in the hotwel below 135F. FE explained they did not turn on the hotwell until recently and the items came out of the hotbox. The process goes: reheat on the oven, then in the hotbox, then to the steamwell., it was done around 11amCDI-PIC reheated items to 165F.

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 hummus in the WIC at 70F. PIC said they made t this morning around 10:30am. It was in thick portions, covered twice. CDI-FE spread it out in thinner portions and moved it to the WIF. EHS suggested putting the cans in the WIC the night before prep to help keep them in temp

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: http://meck.co/FoodSafety 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 hummus in the WIC at 70F. PIC said they made t this morning around 10:30am. It was in thick portions, covered twice. CDI-FE spread it out in thinner portions and moved it to the WIF. EHS suggested putting the cans in the WIC the night before prep to help keep them in temp. REPEAT.

4-501.11 Maintain equipment in good repair. Observed sanitizer not pulling the correct strength at the 3-comp. They currently do not use this for sanitizing dishes, PIC will handmake it for sanitizer buckets. Prep unit 1 door is loose (unit across from the grill) Cold drawers under the grill are hard to shut/open. Rusted shelves in the WIC. Light in the dish area is flickering.

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 FE wash hands and turn off faucet with bare hands, no PT in between. CDI-EHS intervened and they rewashed hands and turned off faucet with PT 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dish washer touch dirty dishes, not wash hands and then go to put away clean dishes. CDI-PIC intervened and they washed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed FE on their cell phone, put phone in pocket and then go to finish prepping burger. CDI-EHS intervened and thy washed hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce stored over clean in the WIC outside. PIC changed storage order. REPEAT. VR REQUIRED 6/13/2022.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 spinach dip, BBQ in the hotwell, below 135F, cooked soy at 67F in the hotbox. CDI-PIC voluntarily discarded all items. Items appear to need to be stirred.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed CA on the paper menu and the web based menu are not correct. The menu now says "Items may be cooked to order. Consuming raw or undercooked ingredients may increase the risk of food borne illness." The asterisk are correct. VR REQUIRED 6/23/2022 REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area.

4-501.11 Maintain equipment in good repair. Observed rusted shelves throughout the WIC. Water in the bottom of the reach in

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 wash hands and turn off faucet with bare hands, did not follow proper drying procedure. CDI-EHS intervened hand they followed correct handwashing procedure. No points taken due to the rest of the great handwashing, and they were properly handwashing.

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 high temp dish machine thermometer. VR REQUIRED 4/9/2022. *SIDENOTE-Facility has had thermometer in the past, PIC explained it has recently broken and they ordered a new one.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a mop sink with the water on, PIC explained they leave it on normally. The mop sink had a bell top back flow preventer but due to the high usage of the bell top it requires another backflow preventer. VR REQUIRED 4/9/2022.

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P For more information on employee health policy please visit: http://meck.co/FoodSafety. --Observed the old employee health policy on site (only 5 illnesses, non typhi not listed). No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information. PIC printed off and placed on the wall.

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 vomit plan or poster. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information. PIC printed off and is keeping on site.

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 seared Ahi tuna (not fully cooked) over RTE tomatoes and mustard. CDI-Food employee moved tuna to the bottom shelf. Only one item, no points taken today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings in the prep unit at 50F, there ere some below that were 40F. Food employee said they had just restocked. CDI-Food employee moved to the back room to allow wings to cool before dinner.

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 3 containers of coleslaw with no DM. CDI-PIC found employee who made it and they DM. 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed feta (10/23), tomatoes in a pickle rind (11/3), pico, tomatoes, rice all with 11/3. CDI-PIC voluntarily discarded

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 the menu with burgers, seared tuna, and salmon all with no asterisk next items. PIC said they undercook upon request. VR REQUIRED 11/20/2021.

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 black build-up o the shelves in the stand up cooler in the back

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef over RTE pickles. CDI-Food employee moved beef to where it was not over RTE pickles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pans double stacked in the front left prep unit, these pans were cooked corn, beans, cut tomatoes, pico. They were above 41F. CDI-EHS explained they needed to move some items and allow for these to stay cool y using racks. They had racks, moved the product to where air flow was around it, and the food cooled down.

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 a very large plastic container of cut melon at 52F, covered in the WIC. PIC got an employee to get food into smaller pans to allow it to cool. *facility needs to work on cooling* VR REQUIRED 8/22/2021. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes at 125 F and pork at 130 in hot box. CDI - Food was reheated to 165. Hot box was found to be set too low and setting was turned up to hold food at an appropriate temperature.

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 cherry tomatoes and corn being cooled in deep containers in a prep top. CDI - Containers were moved to WIC to cool properly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils were wet stacked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue on outside surfaces of ice machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bowls in reach in under salad station with debris in them. CDI - Bowls with debris were removed. Discussed with PIC storing bowls face down so that debris does not fall into the bowls.

3-501.15 Cooling Methods - PF Observed cut cherry tomatoes cooling covered with plastic wrap in prep top unit at 44 F. Food should be cooled in WIC and be uncovered until cooling is complete. Food should be at or below 41 F before going into the prep unit to cold hold. CDI - Cherry tomatoes were moved to WIC to cool.

3-501.13 Use approved thawing methods. Observed vaccumed packaged tuna thawing in WIC unopened. Manufacturing instructions say to open vaccum packaging before thawing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. REPEAT. Observed handwashing sink in the kitchen with no paper towel. CDI. PIC replaced the paper towels.

3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed raw chicken stored on top of salmon. CDI. PIC removed and changed the storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken in Prep unit and cheese in RI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. All other food was holding at right temperature.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. REPEAT. Observed tomatoes, lettuce, salmon in prep unit and RI with no date mark on them. CDI. PIC date marked. Significant improvement from last time.

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 chicken cooling in prep unit in a deep dish. CDI. PIC removed to cooler and changed the container.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on the same tabel with customer food. CDI. PIC removed to a designated area.

6-301.14 Post a handwash sign at each handsink. Observed hand sinks in the kitchen with no hand washing sign. CDI. provided PIC with hand washing signs. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwashing sink in the kitchen with no paper towel. CDI. PIC replaced the paper towels.

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 rice, cole slaw, lettuce, corn, hot dogs, milk in Prep unit, ham, lettuce, rice in the WI, without a date mark on them. CDI. PIC date marked. 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 chicken, lettuce, cole slaw, with expired date marking window. CDI. PIC discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working container of Sanitizer with no label on them. CDI. PIC labelled them.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of hamburger stored directly on the floor in the walk in. CDI. PIC removed it to a designated area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wipe cloth on the prep tabel in the bar rea. CDI. PIC removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use articles stored by the plumbing linE under the tabel in the bar area. CDI. PIC removed to a designated area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed broccoli slaw and pasta salad with a temperature above 41F in the prep top unit. CDI- PIC replaced items with products at 41F. REPEAT **Points not escalated due to improvements from the last inspection**

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves multiple times without hand wash. CDI - Gloves were discarded each time. EHS educated employee on glove use procedures.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dumped ice in handsink at bar. CDI - Ice was removed from handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not able to provide paper towels at handsink next to grill line. CDI - Paper towels were removed and placed near handsink for employee access.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna stored above ready-to-eat desserts in prep unit. CDI - PIC relocated desserts to correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed swiss cheese and salad mix cold holding in flip top unit above 45F. CDI - Top half of cheese discarded. Bottom half was able to hold temperature at 41F and below. Salad mix was placed on temporary TPHC and time stamp for 1:30-5:30 was placed on container. Observed chicken holding at 45F in prep unit. CDI - 4 day date mark placed on chicken. Observed all TCS items in walk in cooler holding at 49F or above. Ambient temperature observed to be 49F. CDI - Maintenance was able to come out and lower temperature of walk in cooler. Ambient temperature was observed to be 40F by end of inspection.

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 Observed chicken tenders being held on time without timers and without written procedures. CDI - EHS provided written procedure document and any items held on time were discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer set up at 3 comp sink reading >400 ppm. CDI - Water was added to dilute solution.

3-501.13 Use approved thawing methods. Observed bag of sauce thawing under hot water at prep sink. CDI - Employee discarded bag of sauce.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils without identifying label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility.

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 can stored with cans in-use for service. CDI - Can removed for discard. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of chocolate stored on floor in dry goods area.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife stored in between prep units.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee actively wet stacking dishes in clean dish area.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk present on the Tuna Poke Bowl to tie the item into the consumer advisory disclosure and reminder at the bottom of the page. Tuna Poke Bowl contains raw fish protein and must be marked as such. Verification visit required by 12/14/18

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a single sanitizer spray bottle lacking proper labelling. All other bottles in facility observed to be in compliance. Labelled by PIC during inspection.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed undergrill cooler situated such that vegetable burgers were stored underneath pans of raw hamburger. EHS indicated that the vegetable burgers be placed on the top rack as they do not contain raw animal proteins. Items were re-organized during 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 cooling deli meats tightly wrapped, items were opened by PIC and EHS to vent. Proper cooling method/time observed afterwards.

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 standing water near the side storage area ice machine.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces.

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 soft cheese and lettuce not date marked in walk-in cooler. CDI product voluntarily discarded.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed ready-to-eat noodles and greens with bare hands. CDI product voluntarily discarded. Employee washed hands and donned gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink in dish area. CDI papertowels added.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Facility has implimented new menu; new menu consisted of par cooking salmon. CDI salmon voluntarily discarded. PIC stated salmon will be cooked to order going forward. VERIFICATION REQUIRED.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially packaged BBQ in steam well below 135F. CDI BBQ properly reheated above 165F to hold above 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, bleu cheese, quinoa and deli meats in prep coolers above 45F. Observed pasta salads, chicken wraps and several salads on display in market above 45F. CDI all items voluntarily discarded. Maintenance contacted. VERIFICATION REQUIRED.

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 Observed items in grab and go area of market being held on TPHC without approved procedures or time product is removed from temperature control labeled. CDI documentation emailed to PIC. Items discarded. VERIFICATION REQUIRED.

7-102.11 Common Name-Working Containers - PF Observed spray bottle of sanitizer not labeled with contents of product.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several dry goods containers not labeled with contents of product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fig marmalade label keep refrigerated holding out of temperature control. CDI product voluntarily discarded.

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 two containers of pimento cheese and bleu cheese past time/temperature window. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed reach-in cooler door not closing properly. Observed cardboard holding shelves on prep surface.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked brussel sprouts in flip top cooler above 45F. See temperature chart for temperature observations. CDI brussel sprouts voluntarily discarded.

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 pimento cheese, tofu and hummus stored in prep cooler past time/temperature window. CDI product voluntarily discarded.

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 brussel sprouts cooling in flip top cooler. CDI brussel sprouts voluntarily discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two in-use ice scoops stored in soiled container on side of ice machine.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray in market area.

4-501.11 Maintain equipment in good repair. Observed split / torn gasket on reach-in cooler in need of repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

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 issues to PHYSICAL FACILITIES. (Observed flooring behind cooking equipment in need of cleaning)

(REPEAT) 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked sausage links and cut lettuce stored in prep cooler measuring 50-53 F. CDI items placed into walk-in cooler and cooler setting lowered. Observed unit holding all TCS foods at 45F and lower.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

(NO POINTS DEDUCTED) 4-501.11 Maintain equipment in good repair. Observed split /torn gasket on several reach-in units in need of repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pimento cheese and sliced cheese stored in prep cooler measuring 51-53 F; CDI products moved to walk-in to cool back down; Observed products measring 45F at the end of inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting boards.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with food debris / sticker residue stuck to surfaces. CDI containers placed into dirty dish pit. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed high temp dish machine measuring to low when tested with test strips. Booster was not turned on. CDI Booster heater turned on and hot water santizing was observed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet in kitchen area.

4-501.12 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting boards.

5-103.11(B) 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water measuring 80 F at hand washing sink and 67 F at another hand washing sink. Observed hot water 101 F at three compartment sink. CDI maintenance called and water temp was observed to be at required temps.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage stored on food prep table. CDI- removed

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 dishwasher handling soiled utensils and then clean utensils without washing hands. CDI-through instruction

5-202.12 Provide at least 100F water at handsinks.-Pf Observed maximum temperature at hand wash sink in mens room to be 79 F. VR

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed cooked oysters , frozen in walk in freezer but facility has no tags for them. CDI- discarded

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed inside shield of ice machine to have some pink slime residue accumulation. CDI- removed to clean

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one grilled chicken sandwich at 116 F and cooked pork BBQ at 129 F. CDI- discarded or reheated above 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced turkey and cheese above 50 F in top of one prep unit. CDI- removed to cool

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 cooked stuffing in freezer not date marked and cooked turkey and cole slaw not date marked at prep unit. Observed cooked turkey incorrectly date marked. CDI- date marked

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one container of soapy wate labeled as sanitizer. CDI- corrected

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 cut melons, cooked sweet potatoes, and cut leafy greens and tomatoes cooling tightly covered in plastic in coolers. Rate trial determined cooling rate of 2 F /hr = 8 F in 4 hrs. This rate failed to meet 4 hr cooling parameter for all

3-501.13 Use approved thawing methods. Observed whole frozen turkeys thawed to 50-60 F under running water in 1 hr according to PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large container of flour and spray bottle of cleaning solution not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies present in kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed leaf lettuce and smoked turkey stored in refrigeration > 45F. CDI by adding ice packs to lettuce. CDI by removing and voluntary discard of smoked turkey found to be > 45F.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed thermometer in salad dressing cooler with inaccurate reading. Replace thermometer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored outside of sanitizing solution. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths in use.

4-501.11 Maintain equipment in good repair. Obsereved dish machine to be out of order. 3 compartment sink in-use for wash,rinse, and sanitize of utensils. PIC has called for repair service. PIC will contact REHS to report working condition of dish machine within 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on can opener blade. CDI by wash, rinse, sanitize.

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 ready-to-eat TCS food items stored beyond 7 day hold time. CDI by discard. 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 TCS ready-to-eat food items stored without date marking. CDI by date marking or voluntary discard.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled working containers of chemical sanitizer and unknown chemical. CDI by labeling and discarding.

Cleaning/sanitizing needed for ice machines, ice scoops, holders & "top part" of soda fountain. Observed build-up on these items. Return visit required w/in 10 days. 4-601.11 (A)

Cook chicken to an internal temperature of 165F for 15s. OR receive prior approval for par-cooking procedure from MCHD. Observed: par cooked chicken breasts (3 trays) in walk-in. CDI: All chicken returned for for completed cooking/kill step. 3-401.11

Re-heat all leftovers (chili) to 165F prior to placing in holding cabinet. Observed chili placed in hot hold at 98F. CDI: chili reheated to 165F, rapidly. 3-403.11

Maintain proper temperature for TCS cold items at or below 45F. Observed shredded lettuce & cut tomatoes at 50, 51F. CDI: items voluntarily discarded. 3-501.16 (A)(2)

Abate insect (fruit fly) presence. Observed a couple fruit flies throughout inspection.

Ensure freezers (Norlake) are ANSI approved or equivalent.

Cleaning needed to remove grease build-up under friers & around miscellaneous pieces of equipment - as needed.General Comment: Recommend using temp/time logs for cooling to ensure proper parameters are met: Cooling from 135F to 70F w/in 2 hrs. & from 70F to 45F w/in additional 4 hrs. (6hrs total).

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all TCS food items in cold holding at 45F or below. Observed cole slaw, spinach, grilled chicken stored in prep coolers > 45F. CDI by vountary discard of food items that were prepared yesterday according to PIC. See temp observations.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All ready to eat food items held for more than 24 hrs. must be date marked with date prepared or date package is opened for prepackaged food items. Observed baked chicken, diced tomatoes, shredded lettuce, spinach, quinoa salad, pulled chicken (freezer). CDI by voluntarily discarding food items without definitive date prepared or package opened. Other food items date marked with correct date. REPEAT VIOLATION

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens- Consumer advisory must be listed on ALL menus for menu items served raw or undercooked. Consumer advisory must include a disclosure and reminder statement as written in food code. Observed incomplete conumer advisory on dining room menu for undercooked burgers. Consumer advisory must be present on catering menu for items offered raw or undercooked. VR required. REHS will follow-up within 10 days to verify compliance for consumer advisory.

3-602.11 Food Labels- Food packaged in a food establishment , shall be labeled as specified in NC Food Code. Label information must include:1. the common name of the food 2. list of ingedients in descending order of predominance by weight 3. an accurate declaration of quantity of contents 4. the name and place of business 5. the name of food source for each major allergen contained in the food. Verification required. REHS will follow-up within 10 days to verify compliance with labeling requirements.

3-305.11 Food Storage-Preventing Contamination from the Premises- Keep dry foods in sealed containers. No open bags. Observed open bag of corn meal.6-404.11 Segregation and Location-Distressed Merchandise- Seperate damaged/distressed merchandise from good. Observed dented canned food item.

4-901.11 Equipment and Utensils, Air-Drying Required- Air dry all cleaned utensils prior to stacking. Observed wet stacked utensils on the drying rack.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Food contact surfaces of equipment must remain clean to sight and touch. Observed microbial build-up in ice machine (deflector). CDI by cleaning and sanitizing.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All TCS foods held in refrigeration for more than 24hrs. must be date marked with date prepared or packaged product open date. Observed bbq pork, chili, sliced turkey without proper date marking. CDI by date marking.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition- Packaged TCS foods must be discarded after 7 days (held 41F or below). Observed chick peas held past 7 days in open container. CDI by discarding.

2-103.11 (M) Person in Charge-Duties-Person in charge must exhibit knowledge of Employee Health Policy (Big 5 Illnesses, 5 symptoms, exclusion/returning to work). CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Food contact surfaces must be clean to sight and touch. Observed microbial build-up in ice machine. CDI by cleaning and sanitizing. Cleaning needed on a regular basis.

3-401.11 Raw Animal Foods-Cooking- Maintain proper documentation for par cooking. CDi by instruction and gave PIC document for monitoring par cooking process. Each batch of food par cooked will require seperate documentation.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all hot held foods > 135 F until served or cooling process begins. Obserevd pork in warmer < 135 F. Observed chicken breast on warmer 127 F. CDI by instruction and reheating food items to 165 F for 15 seconds and return to warmer.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens- Consumer advisory must be posted on menu for raw/undercooked items. Follow NC Food Code for requirements on consumer advisory. CDI by instruction. -ALL MENUS INCLUDING DRY ERASE, TO-GO MENUS ARE SUBJECT TO CONSUMER ADVISORY.

3-601.11 Standards of Identity- Packaged food items for sale in which food is not ordered from a food service employee are required to meet labeling requirements as described in NC Food Code. CDI by instruction and gave PIC handout for labeling requirements.

2-303.11 Prohibition-Jewelry- Employees engaging in food handling activities can not wear jewelry on hands or arms.

4-501.12 Cutting Surfaces- Maintain cutting surfaces to be smooth and easily cleanable- Observed cutting board on prep cooler with deep grooves and is not easily cleanable. Replace or resurface.