METLIFE CAFE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed chicken burritos in hot box under 135F (see temp chart). PIC showed EHS temperature log. Temperatures taken at 8:45 detailed chicken for burritos were observed at 190F. PIC stated the burritos were prepared today by wrapping cold/hot ingredients to then be held in hot box prior to taking to the cafe upstairs for lunch service. PIC stated time begins when the food is taken from hot box to be sent upstairs. EHS advised that during this time(prior to placing on time) the burritos would need to be held at 135F or above, or time would need to be documented. PIC stated that would hinder operation due to lunch prep being conducted earlier in the day. 4-hours from that point would not last the full service. EHS advised to either keep items hot and monitor temperatures prior to placing on time, or beginning time earlier to account for time in between service. CDI- PIC reheated burritos in oven to 165F. EHS observed burritos at 165 within 15 minutes. (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 .

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. EHS observed gasket of WIC soiled with black residue. EHS advised to increase cleaning frequency to avoid accumulation. (0)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P EHS observed a box of tomatoes in WIC beginning to accumulate mold. PIC stated a new box will be arriving today. EHS advised to check products daily to ensure they are safe for consumption.CDI - PIC voluntarily discarded tomatoes. REPEAT. (2)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P EHS observed container of tomatillos in WIC accumulating mold. CDI - PIC voluntarily discarded tomatillos. (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 EHS observed large container of raw chicken marinating in WIC. EHS observed inadequate cooling rate. CDI - PIC removed chicken from large container, portioned into smaller containers, and moved containers to blast chiller to quickly cool. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed multiple white plates and serving dishes on clean dish rack with sticker residue. EHS advised PIC to remove the remaining sticker residue from dishes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken in hot cabinet at 125F. CDI- EHS observes temp log confirming the final cook temp of >165F for chicken. PIC explains chicken is about to be sliced and cooled. (-0)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed Quat at 3 comp sink >500PPM. CDI- Quat diluted by PIC. (-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 sandwiches and wraps cooling at a low rate. Items were cooling in WIC wrapped in plastic wrapping. -CDI- PIC removed plastic covering. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-205.15 Maintain a plumbing system in good repair. Observed sprayer leaking at 3-comp sink. Per PIC, a new sprayer has been ordered. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates stored as clean with food debris to the food contact surface side. CDI- PIC moves plates to ware-washing for immediate recleaning. -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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep scoring which will prevent adequate sanitization. CDI- PIC voluntarily discards of cutting board. -.5

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 numerous white plates on clean dish rack with sticker residue to non food contact surface side. Advised PIC to scrape off remaining stickers as soon as possible. -0.

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 1 open container of milk not date marked and operator not aware of when container opened. CDI, milk 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing 50ppm quart. CDI, sanitizer refilled to required concentration.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal cooler according to PIC stored with food for consumer in freezer.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee turn faucet off with bare hands after washing and not use barrier before proceeding to next task. Observed dishwasher handle soiled equipment with gloves and proceed to handle clean equipment with same gloves. CDI, employees rehashed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dishwasher handle soiled equipment with gloves and proceed to handle clean equipment with same gloves. CDI

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 ham, turkey, cheese and Tomatoe held on TPHC but TPHC log not filled out to indicate start and end time per written procedures. CDI, time logged and operator voluntarily discarded some foods.

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 pizza sauce recently prepared and cooling in deep covered container. CDI, sauce relocated to shallow pan to rapidly cool. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items at deli station such as chicken salad, egg salad, deli chicken, deli ham, ranch, cheddar cheese and provolone cheese out of cold holding temperature (see temperature chart). PIC provided a temperature log and stated items were removed from blast chiller and temped below 41F then placed at deli station until 2pm where they pull items and place back in to the walk in cooler to cool back down. CDI-PIC placed all items into the blast chiller for rapid cooling and informed to keep all items at a temperature of 41F or below while at deli station or place items on 4 hour Time for public health control (TPHC) procedures and then discard all TCS items after 4 hours have exceeded. -REPEAT VIOLATION- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans of various sizes stacked wet while drying at clean dish rack.

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. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees.

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 tuna salad, egg salad, grilled chicken, chicken Cesar wrap, and turkey sandwich out of cold holding temperature at deli station. Also observed raw chicken breast and burger patties in cold drawer out of cold holding temperature. CDI-PIC placed all items in blast chiller to rapidly chill considering items were removed from the walk in cooler 2 hours prior.

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 deli turkey and ham, single serve Cobb salads, and buffalo chicken wraps cooling while covered in plastic wrap or with a plastic lid and stacked. All items were prepped an hour prior. CDI-PIC removed plastic wrap from deli ham and turkey in cooling and placed single serve Cobb salads and buffalo chicken wraps in blast chiller. All items reached 41F or below within 30 minutes.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over RTE items in walk in cooler. CDI-PIC rearranged storage order.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed sliced roast beef, cut chicken, ham sandwiches, sliced tomatoes, diced tomatoes, egg salad, and chx salad not date marked. All items prepared yesterday. CDI - Items labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two crates of milk stored on floor of WIC.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QUAT sanitizer test strips on site. Facility has placed order for test strips. EHS provided a few test strips to use until VR. VR to be done by 3/14/20.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, garlic butter, and sausage patties maintaining temperatures above 41F. See chart above. CDI - Lettuce and sausage patties sent back for cooling. Garlic butter will be placed on TPHC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed cut lettuce, salsa, opened bag of veggie burgers, deli ham, deli turkey, and cut melon without date marking. CDI - Items were properly labeled.

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 two speed racks full of food along with other food items in WIC not date marked (grilled chicken, rice, quinoa, green beans, cut lettuce, cut melon, etc.). CDI - All items were labeled immediately. 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 some food items in WIC labeled with tomorrow's date as the prep date. CDI - Labels were corrected to today's date.

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 salad bar not labeled with beginning and end times. CDI - All salad bar items on time were labeled with beginning and end times. Follow the written procedures for TPHC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed PIC not able to locate consumer advisory. PIC stated that they undercook steak and make hollandaise sauce with raw eggs for special events. Verification to be done by 8/2/19 to make sure facility has a consumer advisory.

2-301.14 When to Wash - P - Observed food employee handle raw meat, change their gloves, then handle ready to eat bun without washing their hands in between. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomatoes, cut lettuce, turkey, and cheese held above 41 degrees F on top of grill station. Observed ham, cheese egg salad held above 41 degrees F at deli station. CDI, lettuce and tomatoes relocated to rapidly cool. TPHC used for deli items this afternoon. TPHC discussed as option for cold holding in certain areas of facility as option for long term compliance. Handout provided to PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken recently prepared and cooling in covered containers in walk in cooler. Observed deli meat such as turkey cooling in tightly covered packages. CDI, covers removed from chicken to facilitate heat transfer and deli meat transferred to shallow pan to rapidly cool. Observed sausage cooling in containers in prep refrigerator below grill. CDI, sausage relocated to walk in cooler to rapidly cool. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with beards preparing food and not wearing beard restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 sanitizer bucket of quat sanitizer registering 100ppm.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee walking through kitchen with open beverage container.

6-301.14 Handwashing Signage - C - Observed no handwashing sign posted at handwahing sink behind front counter. CDI, handwashing sign provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed mushroom box stored over prepared ready to eat packed items in walk in cooler. CDI, foods relocated for proper storage. Improvement made since previous inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 pans of eggs hot held below 135 degrees F at breakfast line. See temperatures above. CDI, egg reheated to 191 degrees F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed cheese overstacked in prep unit at 52 degrees F that employee stated was recently placed in unit. Observed sausage, shell eggs, ham at prep line at top of unit above 41 degrees F that operator stated was recently placed in unit. See temperature observations. Foods relocated to rapidly cool. Per guidance from the State, no points to be deducted for new cold hold regulatory requirement on first inspection. TPHC discussed as option with PIC and handout to be provided. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

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 covered plates of sandwiches placed in blast chiller to cool. CDI, cover partially removed and vented to facilitate heat transfer.

3-307.11 Miscellaneous Sources of Contamination - C - Observed baking pans being washed at 3 compartment sink but stacked in contact with soiled wash and rinse vat after wash, rinsing and sanitizing. Proper procedures for drying discussed with dishwasher.

2-402.11 Effectiveness-Hair Restraints - C- Observed food handler with beard preparing food but not wearing beard restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacking of clean equipment on storage rack. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean single-service gloves stored on storage rack with soiled equipment near 3 compartment sink.

2-301.14 When to Wash - P - Observed food employee enter kitchen then touch pants, then proceed to handle container with food. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed zip lock bags of raw fish stored with zip lock bags of raw chicken in walk in freezer. CDI, foods relocated for proper storage.

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 cooked carrot with a date of preparation of 11/6, chicken salad with a date of preparation of 11/13, lettuce and tomatoes and cooked onion not date marked in prep unit over 24 hours. CDI, foods voluntarily discarded by PIC.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed Continental deli prep unit not working according to PIC but unit not currently in use. Visit to be made by 11/30/18 to ensure that equipment is working repaired properly to ensure long term compliance of refrigeration unit. 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 ice scoop holster with crack.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee filling water up container of water at handwashing sink. CDI by instruction.

3-202.11 Temperature - P,PF - Observed box of spring mix, cut romaine lettuce and spinach delivered and at 49 degrees F. CDI, operator pulled cases for return to vender. Ensure food is delivered at required temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cheddar cheese and eggs recently placed in cold hold bar above 45 degrees F. CDI, operator voluntarily discarded foods.

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 containers of burgers, chicken not date marked prepared on Friday. CDI, foods voluntarily discarded by operator.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed to go menus and specials menu containing egg that operator stated could be requested undercooked but menu did not include a consumer advisory. VR by 9/6/18

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 cheese cooling in tightly covered container and cut tomatoes in tightly sealed zip lock bags cooling in walk in unit. CDI, cover removed from cheese and tomatoes were placed in blast chiller to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on ground in walk in freezer.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee not vigorously rub hands for 10 to 15 seconds when washing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed RTE produce stored with unwashed produce on storage rack. Observed raw shell eggs stored with ready to eat food in low prep refrigerator unit. CDI, foods relocated for proper storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed green bean, broccoli and rice hot held below 135 degrees F. CDI, operator reheated foods to required temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce held at 56 degrees F at buffet area. CDI, lettuce relocated to blast chiller to rapidly cool.

7-201.11 Store toxic materials to avoid contamination. -P - Observed toxic agent stored on rack over clean single-service items and behind front counter on same shelf as single-service trays. CDI, items relocated for proper storage.

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 pasta salad tightly wrapped and in cooling process. CDI, wrap removed to facilitate heat transfer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on ground upon arrival that operator stated was recently delivered.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed items stored on ground in dry storage. Observed coffee filters uncovered / unprotected at beverage dispensing area.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed throughout front of house overstacked in holding units, causing lip contact surfaces to be exposed to potential contamination from air. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion mixer soiled while stored as clean on rack adjacent from dish machine. CDI: Mixer removed from storage and sent for cleaning. REPEAT.

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 45F. -P Observed oatmeal cooling at 75F in walk in over two hours after the cooling process began. CDI: Oatmeal was voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items (see temperature table) held in hot box for expo holding below 135F. Observed middle soup well for front of house inoperable and holding bisque at 130F. CDI: Bisque was volutnarily discarded. Out of temperature items were removed from box and sent back to oven for proper reheating (to 200F). After checking a second time, the potato wedges that were 138F originally had dropped to 127F, indicating that the hot box was malfunctioning. Hot box was taken out of service until repairs could be made. VERIFICATION REQUIRED within 10 days to determine long term compliance. REPEAT.

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 cut melon on front line with no time stamp to indicate discard time. CDI: Product labelled for 11 to 2 time.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sausage links cooling in densely stuffed plastic bag in blast chiller, oatmeal cooling in a covered deep pan, and melon and cold salad items cooling in covered containers in walk in unit. Observed chicken caeser and sliced tomatoes cooling in units rated for holding. CDI: All items (except oatmeal, which was discarded) were spread out and uncovered to facilitate proper cooling. Items cooling in sandwich unit were removed and sent to blast chiller for proper cooling. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados being cut with stickers left on them after washing. Ensure that stickers are removed prior to washing.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups displayed throughout front of house overstacked in holding units, causing lip contact surfaces to be exposed to potential contamination from air.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one soiled scoop in the clean utensil storage area. Significant improvement has been shown since the previous inspection and points were de-escalated accordingly. CDI: Scoop sent for proper warewashing. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all items (except tofu) in front hot box holding below 135F. PIC stated that she noticed box was not yet at the proper temperature earlier, and that foods were likely loaded before unit reached the correct holding temperature. CDI: All out of temperature items (carrots, rice, and peppers) were reheated to 165F and placed into unit (holding at the proper temperature). REPEAT.

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 brie wheel opened 12/18 with no date marks. CDI: PIC dated cheese for 12/18.

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 sausages cooling in a tightly covered container in walk in unit and freshly cut melon cooling in a sealed plastic bag in a holding unit. CDI: Sausages vented to facilitate rapid cooling and melon returned to walk in and vented. REPEAT.

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 back prep sink coming loose from wall in back room. Ensure that sink is properly caulked to seal to wall.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer and two immersion mixers stored as clean with residue on the area around the blades. CDI: All soiled utensils were removed and sent to warewashing area. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in hot box holding at 130F. CDI: Rice was reheated to 165F in oven and placed back into hot box.

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 several items prepared at room temperature (tomatoes, greens, potatoes, etc) that were placed into cold holding units for service while over 45F. CDI: Out of temperature items were sent to the blast chiller to be brought below 45F and placed back on line.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two spice shakers on grill line with no labels to indicate contents. CDI: PIC had shakers labelled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of croutons stored on the floor of walk in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at catering area holding wiping cloths in sanitizer reading less than 200 PPM QAC. CDI: Bucket remade with fresh sanitizer reading between 200 and 400 PPM QAC. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed a washed avocado in cold drawer on grill line with sticker left on it after washing. CDI: Sticker removed and avocado re-washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed warewashing area employee using a towel to dry a mixer. CDI: PIC directed employee to cease using towel and allow dishes to air dry. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of single service cups in coffee area displayed with the lip contact surfaces exposed to potential contamination.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage stored beneath prep table for catering next to sanitizer bucket and utensils. CDI: Beverage discarded.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed slicer, utensils, and containers soiled. CDI- Placed to be rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine with moderate build up.

3-403.11 Reheating for Hot Holding - P - Observed chicken that was cooked and cut placed in hot holding box reading 80F. Chicken was left there to reheat where it wouldn't reach proper temperature due to hot box only reading 150F. Chicken placed in steam box for reheating. CDI - Chicken read 190 within 15 minutes. Product was well within the 2 hour limit of reheating just an incorrect method.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Observed onions, turkey, and pasta salad not labeled. CDI - Labeled. 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 ham labeled for 5/15 should of been discarded on 5/21. CDI- Discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed buckets holding towels with sanitizer reading 0 ppm. CDI - Changed out to read 200 ppm.

3-302.15 Wash fruits and vegetables prior to use. - 0 pts - Observed avocados and apples with sticker residue. Observed apples not washed for customer display. Ensure all product is washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0pts - Observed minor wet stacking.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed turkey cooked to an internal temperature of 155F. Turkey placed in hot holding even after checking temperatures. CDI- Cooked to proper temperature. Discussed with PIC the importance of checking the innermost area of turkey and checking in multiple areas.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed soup reheating since around 6 am reading 120F. No stirring of product had occurred. 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 - Repeat - Observed three packs of turkey tight covered reading 58F. CDI- Uncovered. Ensure that items are properly cooled at all times.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed several sanitizer buckets reading 50 ppm. CDI - changed out to read 200ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Observed cleaning needed in reach in storage cabinet.

5-205.15 Maintain a plumbing system in good repair. - 0pts - Observed cold faucet of hand sink near walk in cooler without much pressure causing water to be too hot for hand washing. Observed the hot water faucet near the back door to open on its own. Repair faucets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0 pts - Observed slicer with minor debris. CDI- Moved to be properly cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Repeat - Observed shrimp reading 117F. CDI- Reheated in oven to read 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut melons in ice bath (51F), rice (48F), tofu (50F), cut leafy greens (48-50F) and lettuce placed on ice bath out of temperature. To ensure that temperatures are correct at all times ensure that they are cooled down properly prior to display. Food is being served to customers out of compliance if above 45F once on display. CDI- All items placed in blast chiller. Strongly recommend TPHC (time) for most products listed above. NOTE: Discussed sushi permit conditions with PIC and Manager. Contact Mark Oliver if permit is to change. (980)314-1620

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 pasta section with time stamp on any foods. Ensure that time stamps are placed once the food is removed from temperature control. Foods shall be labeled with this time at all times. CDI- Items on the line labeled - pasta blast chilled.

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 - 0pts - Observed melons tightly covered in the cooling process. CDI- Vented.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee crack raw eggs then handle avocado to slice for an order. CDI gloves changed and hands washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage patties and turkey that was below 135F. CDI items reheated.re=

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 ham, turkey, proscuitto, and roast beef that was dated when food placed in unit and not when package originally opened. CDI items re-dated. Repeat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed consumer advisory for undercooked eggs that was missing disclaimer. Needs to say "eggs are raw or undercooked or eggs are cooked to order". Verifcation required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee that was working with food without a hair restraint.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored next to food or above utensils throughout facility. CDI items removed. Repeat.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish taking a long time to get up to temperature. Facility should ensure wash and rinse temperature comes up to temperature before use. CDI machine came up.

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 bags of ham that was held over 7 days and brie that was not dated. Repeat.

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 turkey, roast beef, salami, broccoli, and asparagus that was completing its cooling process in the prep top. CDI items moved to blast chiller and freezer to quickly chill. Observed bags of sausage patties, wings, and sausage links from breakfast cooling in closed ziploc bags and tightly packed on a speed rack. CDI items opened and spaced out.

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 facility missing fll list of ingredients from parfaits, yogurts, puddings, nutella sand strawberries.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods that were to far out below sneeze shields where it was not properly protected. CDI items moved back behind shields.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed employee with long painted nails not using handling and temping food without gloves. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with bracelet.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored on top shelf in walk in unit. CDI food discarded. Suggest having a separate area for employee food storage that is at the bottom and will not contaminate your food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P.Observed eggs and egg whites in an ice bath above 45F. CDI more ice added to bath.

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 sausage, ham pieces, tomatoes, pork sausage, chicken pieces, shrimp, salmon, scallops, eel for sushi, and milk that was not dated in the facility. CDI items dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed bag of roast beef held over 7 days. CDI items discarded.

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 foods at the omelet station that was not label for time. CDI bar labeled.

4-703.11 Equipment shall be cleaned before being sanitized . -P Observed prep tables being cleaned with sanitizer should be washed and rinsed before sanitizer is applied. CDI corrected by instruction.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salads and tomatoes in walk in cooling tightly wrapped . CDI vented to allow air flow. -0 points-

m3-602.11 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 yogurt and granola parfaits labeled as fresh grapes. -0 points- CDI PIC took products to be labled correctly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Salads in front display are at 50 degrees CDI greens put on time. -0-points-

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 goat cut goat cheese with no date lable and pooled eggs with no date lable. CDI cheese discarded and eggs labled.

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 Creams and milks in front coffee area had no time lables. CDI times placed on items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet nested in clean dish area. CDI PIC corrected staff on proper air drying. - 0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in front prep areas need to be resurfaced or replaced.-0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Plastic bus tubs used to stored cleaned and sanitized utensils have crumbs and food debris in bottom. CDI - Pulled to clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P TCS foods such as tuna salad and sliced turkey breast held above 45F in pizza make station. CDI - Items placed in blast chiller to cool; reminded staff not to stock products above the chill line.

General Comment 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 sliced turkey in walk in cooler made on "5-9" with expiration date of "5-11". CDI - Product was discarded per internal dating policy.

General Comment 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No consumer advisory provided for rare beef on cafeteria style serving line. CDI - Place-card with consumer advisory placed in front of rare beef.

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 Packaged salads offered for grab and go have no label information. Some salads were romaine only or spinach only; others have multiple types of lettuce or greens. CDI - Salads with multiple ingredients removed to a manned serving station; single ingredient salads left as they are not subject to labeling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chopped ham, pizza sauce, cooked chicken, and shredded mozzarella cheese held above 45F in the pizza flip top. CDI - All TCS foods above 45F were discarded.

General Comment 4-501.11 Maintain equipment in good repair. Pizza flip top prep cooler struggling to hold temperature. Call made for service. All TCS foods removed from this unit until repaired or adjusted.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Food employee removed gloves and began to done new gloves without first washing hands. CDI - Food employee stopped and washed hands before donning new gloves.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf High temperature dish machine reaching final rinse temperature of 132F via high read thermometer. Service request placed with Ecolab for repair service. All multi-use cooking and food prep utensils/equipment must be washed, rinsed, and sanitized via the three compartment sink until dish machine is repaired. Facility only uses single service items for customs. VR- Will return within 10 days to verify compliance. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Food deris on back of slicer blade used more than 4 hours prior. CDI- Slicer cleaned during 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 Pan of bar-b-que tightly wrapped in celophane, cooling in walk in cooler. CDI - Bar-b-que vented to allow heat transfer.

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 Packaged cookies offered for grab-and-go at unmanned station without all required label information. CDI - Cookies relocated to manned serving line.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light missing shield above single service items in dry goods area. Install light shield.

3-401.11 Raw proteins shall be initially cooked to Kill temperature as outlined in 2009 NC Food Code unless MCHD approved non-continuous cooking procedure is provided. Observed facility under-cooking beef, cooling and cold holding with no consumer advisory and sometimes reheating without approved non-continuous cooking procedure. CDI-Consumer advisory posted for steak

3-501.16 Hot held TCS foods shall be maintained at 135 F or hotter at all times. Observed whole meatloaves in hot holding at 100 F. CDI- PIC placed back in blast chiller(food was mistakenly removed from blast chiller)

3-501.19 Facility holding TCS sandwiches off temperature control with no written TPHC procedures or time labeled. CDI- placed on TPHC; template given

3-603.11 A Consumer Advisory shall be provided to public whenever proteins offered or prepared undercooked or raw. Observed undercooked beef as topping on salad bar. CDI- Consumer Advisory provided

3-602.11 Packaged or unpackaged bulk foods available for self service shall be labeled according to NC Food Code standards. Observed cookies, salads and fruit in grab n go section with insufficient labeling. VR