FLYING BISCUIT CAFE, THE

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf EHS observed children’s cheeseburger with consumer advisory. PIC state they were not aware of the mistake on these menus but they would never serve an undercooked burger to children. PIC stated they will have new menus ordered immediately. CDI- PIC instructed food employee to mark out the asterisks on the menus. Facility shall notify EHS when new menus are printed for verification that asterisks was removed. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed gravy, queso, and chorizo hot holding below 135F in box. See temp chart. CDI- PIC voluntarily discarded the items. **REPEAT** -1.5- 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 EHS observed two sanitizer buckets with concentrations at 500ppm. CDI- PIC diluted sanitizer to the correct concentration. -1-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed dishes being wet stacked in dry dish storage area. -0-

4-501.11 Maintain equipment in good repair. EHS observed leak at prep unit on the line. -0-

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 low grout throughout the upstairs kitchen. Observed a missing corner strip on pillar outside walk in cooler. Repair as soon as possible. **REPEAT** -1-

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. EHS observed employee drinks stored on prep surfaces. CDI- Drink was removed -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee wiping hands on soiled apron, discard gloves and don new gloves without washing their hands. EHS provided education and employee properly washed hands. EHS then observed same employee touch their face and attempt to continue prepping food. CDI- PIC intervened and instructed the employee on proper policies surrounding hand washing. Food employee correctly washed hands. -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken hot holding in steam well between 110-120F. PIC stated that the fried chicken had been in the unit for approximately 30 minutes. PIC asked if items could be placed on TPHC as they have it listed on the procedures but were trying to hold it hot. PIC stated that item had been cooked to over 165F at final cook. CDI- EHS allowed facility to place item on TPHC. EHS required facility to back label the fried chicken to when final cook was completed. -0- 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 .

3-501.19(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 facility holding waffle batter on time without labeling the start or discard time. CDI- EHS allowed PIC to label the item as the potatoes being held on time were labeled correctly and PIC confirmed items were placed out at the same time.**REPEAT** -1.5- 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed facility holding TCS on TPHC from 7AM to 11AM. At 11:15AM EHS observed that items held on time have not been discarded. CDI- EHS asked PIC what time items were to be discarded which prompted PIC to instruct employees to discard items. EHS advised that facility shall discard food either before or at the 4 hour mark, not after.

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 low grout throughout the upstairs kitchen. Observed a missing corner strip on pillar outside walk in cooler. Repair as soon as possible. **REPEAT** -0.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bay being used to sanitize at downstairs prep area. Concentration was reading 0ppm. Manufacturer label stated to actively sanitize the concentration should be 200-400ppm. EHS observed air in the line and needed time for sanitizer to push air out when turned on. PIC emptied compartment and instructed food employee to make new sanitizer before continuing. 3-DAY VR REQUIRED. **REPEAT** 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed small pasty tins, a blender, and a few small plastic pans with visible food debris present. CDI- Items were taken to dish area to be w/r/s.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw salmon and cooked peppers in the far left prep unit (across from grill) that were holding above 41F (see temperature chart). Ambient air temperature of the unit is 43F. Sausage in the make table was found to be above 41F. Melon bags (x3) were found in prep unit #2 above 41F. Sausage gravy was found in RIC #1 at 43F. All items that were found to be out of temperature were voluntarily discarded. PIC placed the prepunit on emergency TPHC and called for a vendor to look at the unit. 3-DAY VR REQUIRED. **REPEAT** 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 .

3-501.19(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 waffle batter and cooked potatoes being held on time without a start or discard time. CDI- PIC stated that the products were put out at 9:30 AM and EHS allowed PIC to back date products for 9AM with a 1PM discard time.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes held in 0ppm quat sanitizer. CDI- PIC emptied and refilled sanitizer buckets with sanitizer at 200ppm.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple metal pans wet stacked in main kitchen. CDI- Dishes were unstacked, as they were just washed, and allowed to air dry.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed that both mop sinks (upstairs and downstairs) had a backflow preventer rated for non-continuous pressure. However, both mop sinks were turned on, had splitter values, and had a sprayer nozzle attached meaning they were under continuous pressure and renders the back flow preventer nonfunctional. EHS advised that facility should install an additional backflow preventer on the faucet above the splitter values that is rated for continuous pressure or turn off water and remove sprayer nozzle when not in use. CDI- PIC turn off water and removed spray nozzle from the mop sinks. PIC stated they will be purchasing additional backflow preventer for the upstairs kitchen.

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 low grout throughout the upstairs kitchen. Repair as soon as possible.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bay being used to sanitize at downstairs prep area. Concentration was reading 0ppm. Manufacturer label stated to actively sanitize the concentration should be 200-400ppm. EHS observed air in the line and needed time for sanitizer to push air out when turned on. CDI - PIC emptied compartment and instructed food employee to make new sanitizer before continuing. (0) 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced cooked sausage, chorizo, sliced cheese, sour cream, and two containers of marinara held above 41F. PIC stated the sausage was cut this morning in the upstairs kitchen before being placed in make unit for storage. Sliced cheese was stocked this morning for service. CDI - These items were removed from make unit and placed in freezer to quickly cool within time parameters. Sour cream is held in squeeze bottles in make unit. CDI - Sour cream was voluntarily discarded; EHS advised to keep squeeze bottles under make unit in reach in area to facilitate more air flow for cold holding or switch to holding the sour cream on time. PIC stated chorizo was in make unit over night. CDI - PIC voluntarily discarded chorizo. PIC stated the two containers of marinara were brought up from the downstairs kitchen this morning around 7:30am. CDI - PIC removed marinara and placed in freezer to quickly cool within time parameters. (1.5) 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 .

3-501.15 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 multiple items in WIC tightly wrapped with plastic wrap. EHS observed cooling racks for hot items but the PIC stated the items prepared at room temperature are usually wrapped and placed in the WIC to cool. EHS advised to vent containers to facilitate cold air and allow the heat from ambient to escape. EHS observed cut sausage prepared at ambient and then placed in make unit before cooling down and was observed above 41F. CDI - PIC vented containers and placed sausage in freezer to quickly cool. REPEAT. (1) 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 .

4-501.11 Maintain equipment in good repair. Observed deep freezer used to store biscuits accumulating rust on the lid of the unit. Resurface/Replace.

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 One worker did turn off the faucets with clean hands therefore recontaminating their hands. CDI- corrected the behavior with a rewash and instruction. Manager also corrected a task change needing washing and glove change. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed line cook use handsink water to fill bucket for steam table. Corrected behavior 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Changed batteries at the device. This downstairs kitchen was not in use at the time of inspection.

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 portioned shrimp and Philly steak in freezer over manufactured bread boxes. CDI- rearranged freezer For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaners, petroleum jelly, etc stored in different shelving places through the kitchen. CDI- designate area to avoid contamination situations, one bottle discard on cart in wait station.

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 boiled eggs on line in the top of the prep cooler at 56F, boiled this morning, CDI- moved to cooler and rechecked at 43F. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer was too weak and replenished upon inspection observation.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed dry goods with cups, bowl rather than handled scoops.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jacket with potato chips.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. OBSERVED employee carrying water from the hand sink with a sanitizer bucket. CDI Education was provided on the uses of hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed vege mixed black beans in WI and sausage in one of the RI at temperatures above 41F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in need of hair cover. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a wrist watch while working with food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic container stacked wet on drying rack. CDI- PIC separated containers to promote air drying. Repeat ****improvement from last time.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored around food areas in the kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low temp dish machine sanitizer concentration at 0ppm. PIC called repair company. Facility is to use a tub of sanitizer to sanitize dishes after cleaning with dish machine. EHS will verify within 3 days. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ladles with black residue that left behind debris on sanitizing wipe stored as clean. CDI- PIC put ladles in dish area to be soaked and rewashed to remove residue. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic container stacked wet on drying rack. CDI- PIC separated containers to promote air drying.

4-501.11 Maintain equipment in good repair. Observed shelving units in downstairs dish area with heavy rusting.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed manual warewashing solution at 105F. CDI- PIC added more hot water and was above 110F.

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 grout throughout kitchen missing or low in areas subject to heavy foot traffic. Repair.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee handle soiled dishes and change gloves to put away clean dishes. CDI employee took off gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates on serving line and an ice cream scoop soiled with debris. CDI items moved to dish machine for cleaning. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed gravy at 88F and queso at 120F in hot box reheating for an hour. Suggest PIC not use hot box to reheat products only for holding. CDI products moved to grill and microwave to rapidly complete reheat process.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders and potatoes that were hot holding and below 135F. CDI items discarded or reheated. Suggest facility use TPHC on hot items to prevent temperature abuse. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed waffle batter mix that has buttermilk and milk inside that was sitting on the counter during service at 53F. CDi product discarded. Suggest using TPHC. Observed salad prep station that was holding TCS items above 41F. PIC observed ice build up inside of unit. Repairman showed up and turned unit off to let item thaw out and check unit at the end of the day. Facility will use temporary TPHC for the prep top until they resolve the issue. WIll follow up to check unit. CDI TCS items from the day before discarded or placed in units for cooling. Verification required. 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 facility not date bag lettuce and half and half in walk in, lettuce containers in prep top. CDI items dated or 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 gravy that was panned this morning that was dated today and not yesterday when product was prepared. CDI items related . 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed eggs any style for grit bowls that were not asterisked as undercooked. Verification required.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee beverages stored on prep cart and prep unit. Observed screw-top drinks stored on prep unit. CDI - Beverages were discarded.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee wash hands and did not use paper towel barrier to turn off faucet. Barrier should be used to prevent contaminating hands again. CDI - The employee was educated and hands were washed properly.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce (Box of Tomatoes) above RTE/washed produce (Cut Melon) inside the WIC. CDI - Storage order rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed 2 pans, stored as clean, with food debris on the food contact surface. CDI - Pans were moved to dish machine to be properly washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed sausage gravy inside hot box 126F. CDI - Sausage gravy was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed diced smoked salmon and liquid eggs stored inside the Prep unit RIC above 41F. CDI - Items were placed inside the RIC at 7 AM at open and were placed inside standing RIC for rapid cooling. Be sure items are 41F before being placed in prep unit, prep units are for maintaining temperature not cool. Cool inside the WIC. EHS will follow up on Cold holding inside Prep Unit.

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 a couple seasoning shakers and containers of seasoning and sugar on the prep cart with no labels. CDI - Labels were added.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pickles stored on the floor inside the WIC. CDI - Item was removed from the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in need of beard guards.

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 handle of scoop submerged in brown sugar. CDI - Scoop was removed.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a pans wet stacked on clean dish shelving. CDI - Pans were separated.

4-501.11 Maintain equipment in good repair. Observed torn gasket on Hot box. Observed cabinet door not properly installed and will not close.

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 and residue on the shelving used for clean dishes.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug.

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 missing or out of place in kitchen. Observed floor molding around entrance of the WIF detaching. 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 vent covers in restrooms in need of cleaning due to dust accumulations.

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 pan of precooked shrimp (portioned into plastic ramekins for orders) with date 6/20. After discussion with PIC and kitchen manager, it was found to be incorrect prep date. New product was prepped and placed into same pan without relabeling with accurate prep date. CDI-Shrimp was correctly labeled after verifying prep date. Overall date marking procedures are accurate and consistent. 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 grilled Mac and cheese in grill drawers above 41F. Facility needed to quickly prep large volume of food due to having to discard high volume of product from yesterdays power outage. When employee cooked grilled Mac and cheese, food was portioned and wrapped before it had a chance to properly cool due to demand. All other cooling methods observed and discussed were in compliance. CDI-Food was vented and cooled in WIC. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a couple seasoning shakers and working squeeze bottles unlabeled on cook line.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans wet stacked on clean dish shelving. **Drastic improvement since last inspections and overall. Point deduction not increased.

5-202.12 Provide at least 100F water at handsinks. Observed hand sinks not reaching a temperature of 100F.

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 spinach, chorizo, goat cheese, salsa, and bean salsa in the prep units that were above 41F. Foods were placed into cooler an hour before EHS arrival. CDI-foods were placed into the WIC to rapidly cool down. EHS discussed using TPHC on items in the flip unit due to the top being opened when busy. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.observed wet stacking of clean dishes in dish area and cups in bar area.

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. Shelving in dish area has build up

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed hand sink near office without soap at beginning of inspection. - CDI - PIC replaced soap.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed green beans in bottom of left deli prep unit and chicken sausage gravy in hot hold box not covered. - CDI - PIC covered both items.

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 employee use thermometer to temp gravy without cleaning and sanitizing thermometer before using it. - CDI - EHS discussed proper thermometer cleaning procedure with PIC and employee. Employee cleaned thermometer before storing it.

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. - REPEAT - Observed chicken sausage gravy in hot box holding below 135F (see temperature chart). - CDI - PIC removed gravy from hot box and reheated to above 165F on stove (see temperature chart). EHS believes gravy was not hot holding properly due to not being covered. Keep all items covered while in hot holding unit. - NOTE: Point deduction reduced to half due to improvement noted in facility. Observed potatoes on expo line not under temperature control but not following written procedures for TPHC. - CDI - EHS provided TPHC form to PIC.

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 sausage and chorizo holding above 41F in top of left deli prep unit (see temperature chart). EHS believes containers are being filled too high to maintain proper temperatures. - CDI - PIC separated sausage and chorizo into two containers each and moved items to walk in cooler to rapidly cool. Observed mac and cheese in walk in cooler at 51F from cooling overnight. - CDI - PIC voluntarily discarded mac and cheese. Observed sliced cantaloupe and honeydew melon in plastic bags holding above 41F. EHS discussed with PIC cooling fruit on tray before wrapping in plastic bags. - CDI - PIC divided fruit into two containers and moved to WIC to rapidly cool.

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 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 chicken stored in top of left deli prep unit dated 6/10. - CDI - PIC voluntarily discarded chicken.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed employee wash a knife in 3 compartment sink with wash bay water temping at 102F. Detergent used did not have another temperature requirement listed. - CDI - Employee emptied bay and refilled with water at proper temperature.

5-205.15 Maintain a plumbing system in good repair. - Observed leaking pipe underneath 3 compartment sink and leaking spray nozzle at 3 compartment sink. Repair all leaks.

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 water damaged ceiling tiles in downstairs prep kitchen. Replace all water damaged ceiling tiles.

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 chorizo in hot box at 95F. Chorizo had recently been brought up from cold storage downstairs. CDI-Chorizo was quickly reheated to 175F on stove top before placing back in hot box. All other TCS foods in hot box were 135F and above. Also observed hollandaise sauce in hot hold line at about 119F due to double stacking of metal pans. Discussed with PIC about removing second pan or placing hollandaise on TPHC. Paperwork was filled out and provided for PIC. CDI-Hollandaise was discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer solution that was too low (about 50 ppm). Hold wet wiping cloths in sanitizer solution that is 200-400 ppm QAC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple wet stacks of cambros and other food containers. REPEAT

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in cooler in kitchen. PIC has new gaskets in storage. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a couple cracked food containers. Items were discarded and PIC stated new food containers are ordered frequently. CDI

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. The onboarding document that employees sign is missing the 6th big illness. A copy of a new policy was provided via email. They did have posters up that had both Salmonellas on it.

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. No plan on site. One was provided via email.

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 washed produce and bottles of dressings. Walkin cooler was rearranged and unwashed produce was moved below RTE foods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed clarified butter at 119F on stove top. It was reheated to 202F during inspection. Observed chorizo holding in hot box at 124F. It was in the process of being reheated at the end of the 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed buttermilk batter in large plastic container with lid in the walkin cooler. It had just been made and was at 55F. Immediately had facility move to shallow hotel pans, uncovered in the walkin cooler. We discussed use of ice baths and ice wands as approved methods of cooling, as well.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed chef with a watch. Remove watches before beginning operation.

3-304.12 In-use utensils may be held in a clean container, in product with handle out, or in water at 135F or higher. Observed spatula in water on cook line. Repeat item.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked on shelving next to 3 compartment sink.

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 products prepared today 8/3 dated as 7/3. EHS was able to verify that they were on the prep list for today and just made this morning. Food employee just point incorrect month. CDI-Facility was allowed to back date. No other datemarking issues were observed in facility. Points not escalated due to different violation.

3-501.15 Cooling Methods - PF Observed pimento cheese mixture wrapped in plastic wrapped and with a lid prepared yesterday at 43F. CDI-PIC 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 3 rubber spatulas in standing water on flip top unit behind grill.

4-205.10 Food Equipment, Certification and Classification - C Apple butter stored in same glass front refrigerator as last inspection with no data plate to verify proper use per manufacturer.

2-301.14 When to Wash - P-REPEAT-Observed food employee crack raw shelled eggs then wipe hands on cloth without removing gloves and properly washing their hands. CDI-Proper handwashing was discussed with PIC and he had food employee remove gloves, properly wash their hands, and moved used cloths to soiled linen area. Note: EHS observed improvement during inspection so points were not increased.

3-304.15 (A) Gloves, Use Limitation - P-Observed food employee with single-use gloves crack raw shelled eggs then without changing gloves and washing their hands started working with RTE foods. CDI-PIC instructed and educated employee on when to wash. Note: refer to violation #6 for more information.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed reheated mash potatoes in hot holding unit below 135F. CDI-PIC voluntarily discarded product. Hot hold all TCS foods at 135F or greater.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P-Observed cooked sausage patties (dated 5-3) and cooked Canadian bacon (dated 5-2) exceeding 7 days. CDI-PIC voluntarily discarded both food items. 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 various containers of apple butter, sliced tomatoes, collard greens and other TCS foods in prep units without date marks. PIC stated all food items were prepared on 5-8 and EHS allowed PIC to backdate. Verification visit no later than 5/20/2021.

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-PIC was able to locate written procedures for the apple butter, but staff was unsure if apple butter was to be discarded or cooled after 4 hours. Per written procedures and TPHC requirements the apple butter held out of temperature shall be discarded no more than 4 hours after being removed from cold holding. EHS will email PIC a TPHC template for them to fill out and have available. EHS also observed pans holding individual containers of apple butter without start times. Verification visit no later than 5/20/2021.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a couple of working containers with a white powder/substance no properly labeled. Label all working containers that are not easily identified.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cooking and preparing customer’s food without a hair restraint. 2-303.11 Prohibition-Jewelry - C- Observed food employee handling food with a wristwatch and bracelet. Employees are only allowed to wear a smooth wedding band.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed ware washing employee use a clean cloth to dry plates and other equipment and utensils. Observed wet stacking on metal pans at downstairs ware washing sink. CDI-EHS educated PIC and employee on air-drying requirement.

4-205.10 Food Equipment, Certification and Classification - C Observed apple butter stored in glass front refrigerator not used as required by manufacturer. No product data plate on equipment.

2-301.14 When to Wash - P: Observed employee (gloved) handle raw burger, remove gloves, and start to check biscuits. CDI-engaged employee and explained hand washing should occur after removal mof gloves. Employee washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed food debris on metal pans that were stored clean. CDI- removed and placed in dish machine area for cleaning. Observed food debris/stains on big floor mixer. CDI-by instruction

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Observed chicken patties, sausage patties, grilled chicken, raw steaks, raw shrimp 44/45F in low boy. Mixed fruit 50F prep. CDI- items placed in freezer and achieved proper temperature within 30 minutes. Mixed greens 51F prep CDI-discarded

3-501.13 Thawing - C: Observed chicken being thawed undr running water. Water was not a a velocity to allow particles to agitate and float in an overflow. CDI-chicken was completely thawed, chicken was panned and placed in walk in cooler for prep.

4-501.11 Maintain equipment in good repair. Observed rusting shelving throughout. Observed Robo coupe cracked. 4-502.11(A) Maintain utensils in good repair. Observed cracks in plastice containers.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket at cook line with a quat sanitizer concentration of 0 ppm. CDI - PIC replaced sanitizer with a quat concentration of 200 ppm. -0 points-

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 greens with a temperature of 113F cooling at ambient air temperature on hotel trays. PIC stated that greens were cooked approximately 30 minutes prior. CDI - PIC moved cooked greens to walk in freezer to rapidly cool to 41F. -REPEAT- -1 point-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer wiping cloth draped over dump sink at drink station. CDI - PIC moved sanitizer cloth back to sanitizer bucket. -0.5 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed a jar of employee food stored with customer food in walk in cooler. Designate an area for the storage of employee food that will not contaminate equipment, food, or utensils. CDI - PIC moved employee food to designated area. -0.5 points-

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 Employeees washed hands and turned sink off without a barrier. CDI- Discussed with employees and PIC about proper handwashing.

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 Observed tomato puree cooling in WIC at 10:30, temp recorded at 105F. PIC stated product was brought in WIC at 9:00 to start cooling. Unsure when start time of 135F was. Product was brought to WIF for rapid cooling of product to reach 70F by 11:00. At 11:00, product cooled down to 100F. CDI- product re-heated to 165F and cooling started over. Use shallow pans and active stirring. No points deducted because unsure of cooling start time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple products recorded out of temp (see chart). All discarded, CDI. Drawers are not holding foods cold and facility is using TPHC on all foods and has repair coming out soon. VR. REPEAT.

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 Twp food products dated with date exceeding 7 day hold time. CDI- 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 Improper cooling observed (see # 18)

2-402.11 Effectiveness-Hair Restraints - C Employee prepping food not wearing a hair restraint.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sausage patties that were stored at 100 F. PIC stated that items were reheated this morning. CDI- Items were reheated to 170 F. REPEAT. Half points taken due to being one item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler that were stored above 41 F. Fruits cups were stored in an area were not ambient air could reach. PIC stated that all items were placed in cooler this morning. CDI- All items were taken to walk-in cooler an allowed to chill.

3-302.15 Wash fruits and vegetables prior to use. Observed one cantaloupe being sliced before washing. CDI- Cantaloupe was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. TCS hot foods inside hot box recorded < 135F (see temp chart). CDI: foods were reheated to proper temperature (see temp chart for details).

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. TCS cold foods inside cold hold drawer recorded > 41F (see temp chart). Manager stated cooler was on defrost cycle. Advised to notify maintenance to have defrost cycle reset to different time of day as to not interfere with daily operation. CDI: ice place on top of products. Some TCS foods inside left reach-in cooler recorded > 41F (see temp chart) during daily prep. CDI: door remained closed after prep; cooler temp dropped to 34F during inspection.

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. TCS foods observed with date marking label that had rubbed off and date could not be identified. CDI: another date was placed on products. Advised to find an alternate location for date labels on pans or another type of label to ensure product can properly be identified

General Comment: 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. Chicken sausage found tightly covered at 45F during cooling process in downstairs walk-in cooler. CDI: removed and transferred to sheet pan to finish cooling properly.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking of pans at dish self.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored out of sanitizer. CDI by removal of wiping cloth to sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in cooler.

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 dish washer handle soiled dishes and try to handle clean dishes without washing hands and donning new gloves. CDI by intervention and education.

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 container of bloody mary mix stored in reach in cooler. CDI by dating with proper make date. 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 one container of carmelized onions past the 7 day shelf life window. CDI by voluntary discard.

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 employee recontaminate hands by turning off faucet with bare hands. CDI by PIC immediately correcting problem and having employee rewash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of potatoes in hot box measuring below 135F. CDI by placing potatoes on TPHC and discussing with PIC putting the potatoes on TPHC going foward. Potatoes are not held longer than 4 hours during normal breakfast service.

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 food at back of reach in cooler past the 7 day shelf life. CDI by voluntary discard and PIC training staff about proper rotation of TCS foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers at drying racks behind dish machine. CDI by PIC destacking containers and allowing them to air dry properly. REPEAT. PIC warned that another repeat violation will result in risk control plan.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on cooler near front of facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on outside of containers stored as clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken lids on dumpster. Replace lids on dumpster. EHS recommends moving dumpsters to location excluded from public access.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored on hand sink. CDI by removal of drink to proper storage area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes stored in hot box measuring at 125F. CDI by reheating to above 165F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of BBQ sauce, water and sesame seeds with no labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of cups beside the soda dispenser.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jacket stored in kitchen over single service articles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight sticker residue on containers stored as clean. CDI by removal for recleaning.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed open box of pepto bismol tabs stored above prep surface. CDI by removal to proper storage 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 tightly wrapped food cooling in walk in.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in dish area and cups at server station.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of napkins stored on floor in storage closet.

4-501.11 Maintain equipment in good repair. Observed chipping of paint on shelving in walk in cooler and torn gaskets of two reach in units.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open doors.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes in hot box measuring at 132. CDI by reheating potatoes to proper temperature.

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 one container of pot roast dated 5-25 in reach in cooler. CDI by voluntary 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 Observed no written procedures onsite during inspection. EHS will email procedure to facility along with inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 bottles of sauce with no labels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored on prep surface.

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 utensils stored in sanitizer water. CDI by placing utensils on clean sheet tray for storage between uses.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of containers in the dish area.

4-501.11 Maintain equipment in good repair. Observed broken handle on door of reach in cooler. PIC stated that the part has been ordered and they are awaiting the repair technician.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with no lids.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roasted potatoes 120F in the hot hold cabinet. CDI (corrected during inspection) potatoes reheated in the oven to 191F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one line cook without a beard guard upon entering kitchen.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed 2 ice wands for cooling directly on the walk-in freezer racks. Both wands were hung from the rack above.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed one cracked door handle on the upstairs 2 door refrigerator. Gave facility Ben Chapmen's email address for product assessment on Apple butter which facility currently uses TPHC. benjamin_chapman@ncsu.edu

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 TCS apple butter being stored at room temperature for up to 2 or 2.5 hours, then going back into the cooler to rechill, then being reused at room temp again. Asked PIC for TPHC paperwork. They didn't have any nor did they mark the bottles at room temperature with a time. I explained to PIC that TPHC requires a written procedure prepared in advance and some system for tracking the start and end times of the four hours as well as a guarantee that the product is discarded at the end of four hours. Once a product enters TPHC, it cannot escape disposal at the end of 4 hours. CDI - all the room temperature apple butter was voluntarily discarded. The PIC filled out a written procedure and began using it immediately with a new batch of properly labeled bottles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two line cooks with beards and no beard guards.

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 a few dry goods bins with handles of scoops resting in product.

4-501.11 Maintain equipment in good repair. Observed broken handle guards on the reach in coolers in the main floor kitchen. Observed tape repair on food processor in basement kitchen. Observed two of four hood lights out on hood in basement kitchen.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed warewashing in progress with wash water at 100F.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed broken backflow prevention device at downstairs can wash.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handling raw turkey burger patties and then change his gloves without washing his hands in-between glove changes. CDI by instruction.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack a raw shell egg without changing his gloves afterwards. CDI by instruction.

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 one container of pot roast in the walk in cooler dated 8/11. CDI- product discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- label added.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored on a clean equipment storage rack over clean equipment.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored over fruit in the walk in cooler and a package of raw salmon thawing above oatmeal batter in the walk in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P PIC stated butter packets (say keep refrigerated on label) are set onto tables for service and then placed back into refrigeration afterwards. CDI- Instructed PIC to discontinue this practice. Butters must be discarded after each table.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal containers stacked while wet.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Upon entry to kitchen observed food worker don gloves without washin hands first. CDI - Stopped employee; hands washed and new gloves donned.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Pan of portioned cut melon stored below boxes of unwashed produce in walk in cooler. CDI - Rearranged with cut fruit under other ready to eat foods.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink build up on white plastic part of chut inside ice machine. Clean.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Meat loaf in reach in cooler dated 2-29. PIC indicated that meat loaf is prepared in bulk, frozen, then pulled to thaw as needed. CDI - Meat loaf dated with pull from frozen date. Instructed facility to implement date marking of pull from frozen dates on all product that is prepared in bulk, frozen, and then pulled to thaw.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple of wet wiping cloths sotred on prep surfaces; not in sanitizing solution. Keep these in sainitizer once wet.

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 3 containers of pot pie filling dated 12/19, 12/19, and 12/17. The last pot pie filling batch was made on 12/15. CDI- pot pie filling was discarded. Maintain continuity for datemarking when transferring food into different containers.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed one quat sanitizer bucket at 0ppm concentration.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 heavily scored miniature cutting boards. PIC stated the cutting boards were used for slicing lemons.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw minced salmon cups stored directly over fruits in the walk in cooler, raw ground turkey stored directly over a tomato soup pouch in the walk in cooler, and raw shrimp stored directly over fully cooked sausage patties in a reach in cooler. CDI- storage rearranged.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- label added.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. Observed 4 plastic containers with cracks in them. CDI- containers discarded.

5-501.17 Provide a covered waste bin in female restrooms. Observed downstairs employee restroom without a covered receptacle.

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 water dripping from the roof near the food window line. PIC stated the ceiling is scheduled to be repaired in 4 to 6 weeks.

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 food employee bare hand contact lettuce and tomato onto ready to eat meatlaof sandwich. CDI- lettuce and tomato 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 multiple TCS foods cooling on speed rack in kitchen. ENSURE FOODS COOLING LIKE THIS ARE PLACED UNDER REFRIGERATION PRIOR TO ENTERING THE TEMPERATURE DANGER ZONE (45-135)

4-501.11 Maintain equipment in good repair. Observed facility has replaced one prep unit and its cold holding at 45 F or less but one remains not cold holding at 45 F. FACILITY CORRECTLY USING TPHC TEMPORARILY AND HAS NEW RPEP UNIT ORDERED

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PICc's failure to ensure proper cold holding, cold holding equipment was working properly and TCS foods are within date marking parameters. VR

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at lower hand sink at 98 F. VR

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready to eat foods, all in original packaging in walk in freezer. CDI- reorganized

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed TCS marinara with chunks of tomato reheated to 110 F. CDI- reheated above 170 F

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all foods in prep unit 1 above 45 F. see temp chart CDI- removed to flash cool Repeat

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 mac n cheese, and cooked chicken more than 5 days past date marked at 43-44 F. CDI- discarded FACILITY ENDS UP WITH THIS VIOLATION ALOT, AND PREPS AN EXCEPTIONAL AMOUNT OF FOOD AHEAD OF TIME. MAY WANT TO PREP LESS AND MORE OFTEN TO AVOID THIS VIOLATION AND PRODUCT DISPOSAL Repeat

4-501.11 Maintain equipment in good repair. Observed facility prep unit not cold holding at 45 F or less. VR for 20

2-103.11 (A)-(L)Person-In-Charge shall ensure that potentially hazardous foods are cold held at 45 F or less at all times, potentially hazardous foods are discarded when they exceed date mark, potentially hazardous foods are cooled properly and foods are from approved sources. Observed failure of PIC to ensure these tasks were accomplished properly and three are repeat violations.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee beverages stored on or above food contact surfaces. CDI- removed

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hand sink in bottom kitchen hot water temped at 95 F. VR 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee making utensils in hand sink at bar. CDI- removed

3-201.11 Use food from approved sources only.-P Observed pint size sealed Ball jars of cooked applebutter on shelf behind bar for sale to public. CDI- discarded

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed packaged cooked ready to eat roasts stored under raw fish and steaks on speed rack in walk in cooler. CDI- reorganized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils and a slicer stored as clean with food residue on them. CDI- removed to reclean

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked potatos hot held on griddle at 112-130 F. CDI- reheated above 165 F

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -Observed multiple cooked potentially hazardous foods cold held above 48 F in both prep units. (see temp chart)CDI- removed to flash cool. Repeat Violation

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 mac n cheese and cooked chicken in containers date marked 5-31. CDI- discarded Repeat violation

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 sanitizer in spray bottle in excess of 400 ppm QAC. CDI- 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 potatos cooling at 47 F labeled 6/7 CDI-voluntarily discarded

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thin probe diameter 5-7 F under calibration VR4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cooked applebutter in Ball mason jars for sale top public with no labeling . VR

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 food employee wiping spatula on soiled wiping cloth. CDI- instruction provided

4-501.11 Maintain equipment in good repair. Observed ambient air temp in prep unit 1 to be 54 F.

3-402.12 Fish served raw or undercooked shall have records available from supplier which guarantee it is free of live parasites..Observed facility has 2013 parasite letter from TRIDENT SEAFOODS, but no invoice to link their raw received via Sysco, salmon to Trident. VR

3-402.12 Fish served raw or undercooked shall have records available from supplier which guarantee it is free of live parasites. Observed raw eggs overstocked, temp at 50 F in prep unit and individually wrapped buitter at 64 F. CDI- discarded or reoved to flash cool

3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Repeat Violation. Observed cooked chicken and meatloaf 10 days from prep date. CDI- discarded

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed mashed potatos cooling in walk in cooler at 47 F in middle, in a large high volume plastic, covered container. Observed cooling sausage cooled to containerize at 66 F. CDI- instruction provided; procedure rechecked

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee food container and beverage stored on shelf on clean utensil rack directly over clean utensils. CDI- removed; instruction provided

5-202.12 Provide at least 100F water at handsinks. Observed hand wah sink water at 89 F and drain not draining properly. VR

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed stored tea urns with excessively soiled nozzles and some utensils with dried on food debris. CDI- removed to clean

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be held hot. Observed mashed potatos at 120 F reheating in hot hold box where no hot held foods were over 155 F. Facility procedure is to reheat on stove before hot holding CDI- reheated on stove above 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed cooked sausage and chicken in prep unit at 49 and 48 F respectively. CDI- removed to flash cool

3-501.18 Discard the food requiring date labels once time/temperature window has expired or if it is not labeled. Observed multiple pans of cooked potatos date marked 9/23. CDI- discarded Observed cooked sausage, pot pie and salsa date marked 9/22. CDI- discarded

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Observed salmon on consumer advisory and parastie documentation stated food should be cooked to destroy parasites. VR

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed turkey chili in large high volume / low surface area plastic container partially covered in ice bath in downstairs kitchen, no stirring no ice wand. 129 F. CDI- poured into three large metal hotel pans and placed in walk in cooler

4-601.11 Utensils and food contact equipment shall be stored clean to sight and touch. Observed tea nozzle, utensil and multiple soiled ramikins stored clean. CDI- removed to clean

3-403.11 TCS foods Reheated for Hot Holding shall be heated to 165 F or hotter prior to hot holding. Observed mashed potatos hot held at 122 F( not properly reheated, all other hot hold items in compliance). CDI- removed to reheat

3-501.16 All Cold Holding TCS foods shall be maintained at 45 F or colder at all times. Observed all foods including pimento cheese, tomatos and cut leafy greens at 49-50 in one prep unit. CDI-TCS foods discarded or flash cooled according to time

4-501.11 All equipemnt shall be in Good Repair and Proper Adjustment. Observed one prep unit not cold holding at 45 F or colder. Tech called VR

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature shall be 110 F or hotter. Observed utensils being washed in 100 F water. CDI- water heated to above 110 F