IKEA RESTAURANT

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed in WIC #1 large plastic container of adulterated blueberries and lemons. CDI - PIC voluntarily discarded items.

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. Observed TPHC template blank for holding TCS sauce on time. CDI - PIC filled out template with EHS. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time indicators for TCS sauce. CDI - PIC placed time sticker.

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed at hand washing sinks throughout kitchen hand washing soap dispenser and hand sanitizer dispenser not labeled. CDI -PIC labeld dispensers.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hose draining into the hand sink adjacent to the 3 compartment sink. Also observed gloves being stored in the same sink. -CDI- Hose and gloves were removed. REPEAT*** (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled can opener blade and a few lightly soiled condiment dispenser nozzles. -CDI- PIC placed the necessary items in the dish pit to be W/R/S. Due to severity, points not taken. (0 pts) 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 .

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 skagen (shrimp) and egg salad sandwiches that did not cool appropriately being held in the display case. PIC could not very when the products were made. -CDI- Sandwiches were voluntarily discarded. (1.5 pts) 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 .

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 slight accumulation of fuzzy build up on the wire shelves of the WIC. Increase cleaning frequency. (0 pts)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed rolling cart stored in front of handsink. -CDI- PIC relocated items. **REPEAT** -1- 6-301.14 Post a handwash sign at each handsink. Observed 2 hand sinks in dishpit area with no handwashing signs. -CDI- EHS provided handouts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw liquid eggs stored over RTE Mac and cheese. Observed raw cured salmon stored over RTE shrimp sandwiches. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed chicken tenders cooked between 139-188F. -CDI- Items were dropped back in fryer to complete cooking process and final cook temperatures observed between 176-203F. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed salads between 45-49F in salad unit. Observed ambient air at 37F. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed quaternary sanitizer in buckets at 500ppm. Per PIC, buckets are used for wiping cloths to wipe down prep tables. No wiping cloths were stored in buckets at time of inspection. -CDI- PIC corrected concentration to 200ppm. -1-

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 lettuce cooling at a low rate. Lettuce was found cooling in a large plastic container with a lid. Observed cured salmon and potato salad cooling at a low rate. Items were found cooling on a speed rack with protective plastic covering. -CDI- PIC removed lid and plastic to facilitate rapid cooling. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed consumer self-serve salads with no protective covering. Consumers are able to grab Items and unit is not being consistently monitored by trained staff. -0-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoop handle touching flour. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with some metal pans stored as clean. -CDI- PIC placed items at dishpit to be W/R/S. -0-

4-501.11 Maintain equipment in good repair. Observed freezer not in use due to needing repairs. Facility currently using freezer trailer. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food commingled with retail food in WICs. Designate an area for employee foods. -0-

REPEAT VIOLATION: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed presoak cutlery hose stored in the handwashing sink in the dish room. CDI - PIC removed hose from handwashing sink. No escalation of points due to improvement from previous inspection. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed utility cart stored in front of hand sink. CDI - Obstruction removed. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed walk-in cooler I cold holding TCS foods > 41 F. Ambient temperature recorded at 49 F. Refer to temperature chart. Items temping > 41 F had been left to thaw overnight according to their date labels. Neighboring walk-in freezer observed cold holding < 41 F. Facility has an additional walk-in cooler that was also observed cold holding < 41 F. CDI - PIC placed work order for repairs. Items from last night voluntarily discarded, remaining TCS applicable foods prepared this morning transferred to walk-in cooler II. -1.5- Verification visit is required. 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.

6-404.11 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 two dented canned goods (saurkraut and beans) stored with other intact canned goods in dry storage room. CDI - Dented canned goods removed by PIC. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles submerged inside ground coffee. CDI - Utensil handles repositioned upwards. -0-

4-502.11(A) Maintain utensils in good repair. Observed cracked lid being used to cover decaf coffee. Replace. -0-

5-205.15 Maintain a plumbing system in good repair. Observed one hand sink serviced with only hot water. CDI - PIC contacted onsite maintenance and cold water restored to hand sink. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed dishwasher handle dirty dishes and then handle clean dishes without washing her hands. CDI PIC educated employee and she washed her hands and put on clean gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed towels and an oven mitten in the handwashing sinks in the dish room. CDI PIC removed items from handwashing sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa held at the serving line above 41F. The Container from supplier states refrigerate after opening. CDI EHS educated PIC and salsa was voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 pans with sticker residue on them. CDI PIC took pans to dish room. REPEAT 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 .

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 pan of grilled chicken in the WIC not date marked. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying clean pans with a cloth. CDI EHS educated employee and dishes were ran through the dish machine again.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed the cap missing from the backflow preventer at the mop sink. VR needed 9-30-24

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 2 employees wash their hands and turn the faucet off with their clean hands. CDI Employee rewashed their hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed at 4 plastic pans with residue from labels still on them. CDI PIC Took pans to dish room. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on soda nozzles and ice shoot of soda machine.

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 Caesar salad trays in WIC date marked sell by 4/17/24. PIC stated that they needed to reprogram the label machine. CDI PIC corrected date mark on Caesar salad. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer bucket on and under the prep table with clean dishes. CDI PIC moved bucket.

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 diced tomatoes cooling in the WIC tightly wrapped with Saran Wrap. CDI PIC voluntarily discarded. 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(B) Provide accurately calibrated thermometers. Pf. Observed dish machine thermometer off from EHS thermometer by 15 degrees. VR needed 3-29-24 For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed 2 broken lowboy, prep unit, ice machine not working or being used in operation. PIC stated that they have plans to remove these items.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can in front of handwashing sink at dish pit area. Observed cart in front of handwashing sink near display area. -CDI- PIC removed. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed chocolate milk stored in display case above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded. -0- 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P OBSERVED meatballs and veggie balls below 135F. CDI items discarded and replaced with fresh product. 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 pans of salsa, salsa bottle, and hummus container that was not dated. CDI items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed feta salad, Caesar salad, and romaine lettuce that was covered in plastic rack and wrapped tightly in pans and did not drop temperature in 30 minutes. CDI items uncovered to accelerate 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 .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf . Observed no written procedure for responding to a vomit and diarrheal clean up plan. CDI. Provided PIC with I one. For more information please visit: http://meck.co/FoodSafety

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 please visit: http://meck.co/FoodSafety 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 cheese in WIC with no date label. CDI - date was labeled. REPEAT. Facility has shown improvements and all other items were dated correctly so points will not be increased.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed sticker residue on utensils stored as clean in clean dish area. Sticker residue needs to be removed during the washing process. CDI - PIC and EHS discussed the cleaning of utensils and utensils with sticker residue were taken to dish area to be cleaned.

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 please visit: http://meck.co/FoodSafety 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 cheese in WIC with no date label. CDI - PIC stated cheese was prepared yesterday and date was labeled. REPEAT. Facility has shown improvements and all other items were dated correctly so points will not be increased.

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 salads cooling in WIC on speed rack that had zipped covering closed. CDI - PIC unzipped covering allowing cold air to enter and cool salads more quickly.

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 floor grates with loose pieces. Observed holes in wall near floor edging next to the door inside the dish room. Needs repair.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed gloves stored directly in the hand sink. CDI. PIC removed.

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 please visit: http://meck.co/FoodSafety 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 cheese, chicken in the WI cooler without a date mark. CDI. PIC date marked.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed bags of cheese in the prep sink thawing without running water. CDI. PIC ran water on them.

4-501.11 Maintain equipment in good repair. Observed water leaks from the dish machine. Needs to be repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken wraps at the display case, cold holding at temperatures above 41F. CDI. PIC indicated that they were brought out not long ago and removed it to a more colder unit.

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 frozen food stored directly on the floor in the WI cooler. CDI. PIC removed

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths held in sanitizer solution at 0ppm quat. CDI. PIC changed the solution.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed an opened package of raw breaded chicken breast over fries in the reach in cooler. Observed raw marinated salmon over ready to eat carrots in the walk in cooler. CDI- Both items placed on the bottom NOTE: Facility I now fully operating with their full menu. No restrictions or limited menu.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed unpackaged raw chicken wings over unpackaged vegetables. CDI- Wings placed on the bottom.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries in the hot well on the front line holding below 135F. See temp chart. CDI- Fries were 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 cheese and salads wrapped tightly immediately after being prepared (items also rose in temperature). CDI- Items vented.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soap bucket in the handwashing sink beside the small dish washer. NOTE: Dining area for the IKEA Restaurant is closed. Food from IKEA Restaurant is being sold from the downstairs Bistro Swedish Market. Menu items are the same. Only salads, sandwiches and meatballs are being sold from the upstairs IKEA Restaurant. Permits have the same name IKEA U.S. EAST LLC.

6-301.14 Handwashing Signage - C Observed restrooms without handwashing signage. CDI- Handwashing signs were given.

(4-602.11) (E4) Equipment food contact surfaces and utensils shall be cleaned any time contamination may occur. Observed ice machines (all) at the drink dispensers with black buildup.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single service items under the sinks in cabinets both upstairs and downstairs. CDI-Items removed.

4-501.11 Maintain equipment in good repair. Observed reach in coolers in front of the food line not working (Not in use).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed backspashes of drink machines heavily soiled with sticky residue

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked spaghetti noodles cooling in large quantities in the WIC (walk-in cooler) heavily wrapped at 73F & 81F. PIC these were made within the last hour. CDI-PIC brought in food employee and we explained proper cooling method. Food employee put in smaller pans and left uncovered to properly cool.

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 spaghetti noodles cooling in large quantities in the WIC (walk-in cooler) heavily wrapped at 73F & 81F. PIC these were made within the last hour. CDI-PIC brought in food employee and we explained proper cooling method. Food employee put in smaller pans and left uncovered to properly cool.

4-501.11 Maintain equipment in good repair. Observed 3 prep units not working (not in use) a steamer that has a broken gasket and is leaking.

5-402.13 Maintain sanitary sewage system.-P Observed the 3-comp sink near the dish washing station not in use. PIC explained when they let the water out, the water doesn't come out. They are currently not using and they have alternatives for dishwashing. Not an imminent hazard. PIC said a maintenance person is coming tomorrow to fix it. VR required 11/7/2019.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine on ice chute.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food debris build-up on top of dish machine.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed utensils stored in handsink in warewashing area. CDI items removed.

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 towel dispenser in warewashing room not dispensing towels easily. Repair.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed steam table holding open pan of gravy with condensation dripping directly into gravy from un-clean sneeze guard/ heating element above food, ocurring because one of the steam table wells was left open creating excessive condensation. CDI- Gravy voluntarily disposed of, steam table well covered and sneeze guard/ heating element above food was cleaned.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed both dish machines operating at 10 PSI, should operate at 15-25 PSI acc. to data plate. Observed all dishes to be clean and wash temperature and sanitizing water to be at proper temperature for both. Have machines serviced as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a few storage dish racks for clean dishes in dish room with build up, needing some better cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed pan of black beans prepped yesterday in walk in cooler that was not date marked. CDI- Beans date marked.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no soap available at one kitchen hand sink and no towels available at dish room handsink. CDI- Sinks properly supplied.

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 number of instances of recently prepped foods trying to cool from room temp wrapped very tighty sealed in a deep container. CDI- Reviewed proper cooling methods with PIC, food items ventiated for faster cooling.

4-501.11 Maintain equipment in good repair. Observed prep cooler near grab and go units cold holding at 60 degrees, no TCS foods inside at the time. Have cooler repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn on the cob on serving line double panned and hot holding at 130 degrees. Observed ribs hot holding on serving line at 119 degrees. CDI- Items had been on the line approx 1.5 hrs, were reheated above 165 for proper hot holding.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory posted for dill cured salmon, appears cured items does not meet definition of cooked, and is served raw. Pre-made consumer advisory for product was posted, howerver; sign needs to include a disclosure statement such as: "*this item is served raw or under cooked" Have disclosure added to meet food code rules. Will follow up within 10 days.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer available in salad prep at grab and go cold boxes.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple pans in dish room tight stacked while still wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service items stored on floor at grab and go cold cases. GENERAL COMMENT: Observed parasite destruction letter for dill cured salmon.

Repeat violation 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed several containers stacked and stored as clean with sticker residue. CDI - items were removed to be rrewashed. PIC stated they have already ordered the stickers that dissolve.

General comment 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sausage on the serving line at 119F. CDI - sausage was reheated to 178F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean with stickers and sticker residue stuck to them. CDI- Dishes re-cleaned to have stickers removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service coffee cups stored on floor on service line.

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 a dented canned good stored on shelf in storage room. CDI- Can removed and disposed of.

17 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 pre-cooked chicken fillets and veggie meat balls that had just been heated and placed in hot holding at 116-132. CDI- Items reheated to 165 and properly hot held at 135 min.

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 smoked salmon thawed and held in walk in cooler nearly over 24 hrs with no date marking. CDI- Salmon date marked.

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 two pans of freshly mixed and baked mashed potatoes at 115-144 in heating cabinet, appears the potatoes did not reach proper cook temperature in the oven. CDI- Mashed potatoes reheated to 165 for hot holding. Ensure foods are stirred and evenly heated.

4-501.11 & 4-501.11 (a) Maintain equipment and utensils in good repair. Observed a couple fryer baskets with broken spokes, PIC removed broken fryer baskets. Obsreved a broken roller cart needing repair or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some build up and mold on main walk in cooler racks.

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. A couple wall tiles behind salad/ desert display cooler are broken and missing, need repair.

3-701.11 Properly label and separate or dispose of food in unsafe condition. Observed speed rack in walk in cooler of various foods being held for count and disposal, not marked for disposal. CDI- PIC disposed of the food.

3-501.18 Maintain 7 day shelf life for all date mark required foods. Observed speed rack in walk in cooler of various foods held past 7 day shelf life. CDI- PIC disposed of foods.

4-501.11 Maintain equipment in good repair. Observed serving line steamer unit that is leaking from bottom, needs repair.

3-302.11 Protect food during storage by storing covered. Observed several pans of meatballs stored uncovered in walk in freezer. CDI- Pans covered.

3-501.16 (A)(1) Hot hold TCS foods at 135. Observed broccoli and potato patties held in hot hold unit at 122. CDI- Items reheated to 165 and properly hot held.

3-501.18 Maintain 7 day shelf life of all required date marked foods held at 41 degrees. Observed fresh garlic and oil mixture, which is a TCS food, date marked more than 7 days. CDI- Garlic and oil disposed of.

Store employee drinks covered and below food or food contact surfaces. Observed employee drink stored on prep counter next to food pans. CDI- Drink removed.

Properly supply all handwash sinks. Observed one sink out of hand towels - CDI.

Store food by final cook temperature. Observed speed rack for employee restaurant in walk in cooler with raw chicken stored above raw fish. CDI- Food properly stored.

Date mark all required TCS/RTE foods refrigerated more than 24 hrs, per NC food code. Observed large pan of cooked beef and sauce made 3 days ago not date marked. CDI- Food properly dated.

Protect food in storage from contamination. Observed open bags of dry goods in storage not covered or sealed.