TIN CATERING

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown purple liquid in chemical storage. CDI - PIC labeled bottle with contents. - 1 -

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 pan of lo mein in 3 door refrigerator without label. Per PIC, item was for employees (family meal). CDI - PIC labeled pan with employee meal notification and date.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer used for wiping with no detectable quaternary ammonia sanitizer. CDI - PIC remade solution at proper concentration. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous TCS foods in WIC above 41F. Ambient temperature of unit was measured at 50F. PIC stated temperature had not been checked since opening this morning. PIC voluntarily discarded the TCS contents of the walk in cooler. A VR will be conducted within 3 days to verify repair of unit or continued disuse for TCS foods. - 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of clear liquid with no label. PIC stated it was sanitizer. CDI - PIC labeled bottle.

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf Observed thermometer in WIC showing 40F. Ambient temperature with thermocouple was 50F. Replace thermometer. A VR will be conducted within 10 days to verify accurate ambient air thermometer for walk in cooler. - 0.5 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous gnats in dry storage area.

4-501.11 Maintain equipment in good repair. Observed walk in cooler with an ambient temperature of 50F. All TCS items measured were 47F or above. Repair unit. - 0.5 -

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 two pans of macaroni and cheese in WIC #2 above 41F. Per PIC, items were placed in cooler to cool the previous night. Items did not meet cooling parameters. CDI - PIC voluntarily discarded items. - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 two pans of macaroni and cheese cooling in deep metal pans. Items did not meet cooling parameters. EHS suggests placing items on sheet pans until cooled, ice bath, or putting items in shallower pans and transferring to deep pans once cooled. CDI - Items were voluntarily discarded. - 0.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked metal pans with sticker residue on outside surfaces transferring to inside surface. CDI - PIC removed pans to dish area to be recleaned. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 tinga sauce in WIC #2 with center temperature of 44F. Per date sauce was prepared the previous day. CDI - PIC voluntarily discarded sauce due to it not meeting cooling 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 tinga sauce prepared previous day not meeting cooling parameters in deep plastic pan. EHS recommends shallow metal pans for cooling until items reach 41F. CDI - sauce voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed meat and cheese charcuterie board on shelf below raw pork shoulder in WIC #1. No active contamination was visible. CDI - PIC rearranged storage order. - 1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed sprayer at dish machine pre wash hanging below flood level rim of sink. CDI - PIC placed sprayer on hook above rim. Adjust/replace spring to keep sprayer in position above flood rim.

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 rusted ceiling tile tracking particularly in dish room. Project has been approved by church (who the facility rents from) but, it needs to be done during a designated dead time due to having to have painting done in the kitchen. - 1 - REPEAT

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine not reaching 160F by waterproof dish plate thermometer. CDI: Dish machine work order put in. Facility will handwash all dishes until their thermometer reads 160F going through. Facility is not required to have a dish machine as all items are served to customers on single service. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 lamb mix and pork mix in walk in cooler cooling while tightly covered. CDI: Product moved to be portioned and then cooked. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpster. REPEAT VIOLATION 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a few wooden pallets throughout area where dumpster is. Ensure that trash is properly discarded and large items are removed promptly to prevent pest harborage. REPEAT VIOLATION Some improvement from previous inspection as there are now only 3 pallets out there.

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 some dust build up on ceiling tiles in main cooking area. Ensure more frequent cleaning. REPEAT VIOLATION 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 rusted ceiling tile tracking particularly in dish room. REPEAT VIOLATION Project has been approved by church (who the facility rents from) but, it needs to be done during a designated dead time due to having to have painting done in the kitchen.

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 Chicken stock cooling from yesterday still above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION Future cooling violations will result in a risk control plan and/or permit action. EHS strongly recommends that facility use a cooling log for items to verify that product meets critical limits. Cooling log emailed to PIC today. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed salsa still cooling from yesterday in walk in cooler. CDI: Product was 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 date mark on roasted cauliflower of 4/26 when it was cooked yesterday, per PIC. CDI: Date mark corrected. Date marking has improved significantly from previous inspections. All items were dated. 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 chicken stock and salsa cooling from yesterday in large cambros. All cambros were covered, except one with salsa. CDI: Items voluntarily discarded. REPEAT VIOLATION 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 one container of dry granular with no label in the dry storage.

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 in dry good.

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 walk in cooler near dry storage room with heavy build up on gasket. REPEAT VIOLATION Some improvement from previous inspection as coolers are clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some boxes and many wooden pallets throughout area where dumpster is. Ensure that trash is properly discarded and large items are removed promptly to prevent pest harborage.

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 significant dust build up on ceiling tiles in main cooking area. Ensure more frequent cleaning. PIC stated that they are working with the church (who they lease from) to get replacement tiles. REPEAT VIOLATION New tiles have been purchased and are working on being installed. 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 rusted ceiling tile tracking particularly in dish room.

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 chicken stock cooling from yesterday in walk in cooler still at 49F. CDI: Stock voluntarily discarded. 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 .

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 tinga sauce from 2/14 and macaroni date marked 1/27. CDI: Tinga sauce was voluntarily discarded. Macaroni was pulled from frozen yesterday per PIC. Macaroni dated with 2/21. REPEAT VIOLATION

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 chicken stock cooling in deep container from yesterday. CDI: Product voluntarily discarded. EHS and PIC discussed use of approved methods such as ice wands, making a stronger stock and adding ice after cooking, shallow pans and frequent stirring. REPEAT VIOLATION

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 hood vents with significant dust build up. Ensure more frequent cleaning. Observed walk in cooler near dry storage room with heavy build up on gasket.

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 significant dust build up on ceiling tiles in main cooking area. Ensure more frequent cleaning. PIC stated that they are working with the church (who they lease from) to get replacement tiles.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed comminuted pork stored over whole muscle beef. CDI: Items reorganized.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dish machine not reaching 160F by waterproof dish plate thermometer. CDI: Dish machine work order put in. Facility will handwash all dishes until their thermometer reads 160F going through. Dish machine not in use during inspection. Facility is not required to have a dish machine as all items are served to customers on single service.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tomatillo salsa and roasted tomato salsa still cooling form yesterday at 43F. CDI: Product voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 roasted butternut squash from 12/8 and roasted garlic from 12/6 in walk in. CDI: Products voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 salsas cooling in deep covered containers from yesterday. CDI: Products voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed dish machine racks severely damaged and in need of replacing.

4-203.11 Temperature Measuring Devices, Food - Accuracy (Pf) - Observed food thermometer not accurate to within + or - 2 degrees F. Thermometer measured 34.6 degrees F when calibrated in ice water. Vr needed.

6-202.15 Outer Openings, Protected (C) - Observed back door left open.

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

3-302.15 Wash fruits and vegetables prior to use. Observed staff not washing onions and peppers prior to cutting and preparation.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean container sand lids stored in bus tub but tub collecting debris and soils.

4-502.13 Single-use and single-service articles cannot be reused. Observed plastic containers being washed and reused on rack.

4-501.11 Maintain equipment in good repair. Observed 2 lights out under hood ventilation system.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can of tomato paste in dry storage area. CDI: Can voluntarily discarded.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed parcooked chicken stored over raw beef and comminuted lamb stored over raw beef out of hermetic packaging in reach in freezer. CDI: Items reorganized. REPEAT VIOLATION

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed parcooked chicken with no labeling per approved procedure. Product was not logged on parcooking log. CDI: Product was labeled appropriately. Chicken was fully frozen at time of inspection and properly date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on the floor in dry 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 tortilla holder that was split and severely cracked. CDI: tortilla holder voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed carton of unpasteurized raw shell eggs stored directly above ready to eat foods in 3 door upright cooler. CDI- eggs relocated to bottom shelf. REPEAT

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle holding undiluted quat sanitizer concentrate. Concentration of product testing greater than test kit can register. CDI- PIC discarded.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board with excessive wear and melted areas no longer smooth and easily cleanable. Repair or replace. 4-501.11 Maintain equipment in good repair. Observed interior of bulk ice machine with rusty screws and peeling sealant. Repair.

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 duct tape adhesive residue present on shelving. Remove adhesive and residue for cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored in ziploc bag over vegetables in the freezer. CDI: Items reorganized.

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 Channa Marsala from 9/16, beans from 9/16, and roasted cauliflower from 9/15 in walk in cooler. CDI: Items voluntarily discarded. REPEAT VIOLATION Facility has agreed to do a risk control plan regarding date marking.

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 tinga sauce and smoked tomato sauce cooling in deep tightly covered containers. CDI: Tinga sauce separated into two containers with ice wands. Smoked tomato sauce moved to full size uncovered hotel pan. REPEAT VIOLATION

4-502.11(A) Maintain utensils in good repair. Observed tongs stored as clean with grip peeling and chipping off of them. Replace or remove grip from tongs to prevent contamination and make utensil smooth and easily cleanable. Observed shelving in walk in peeling and in 3-door catering reach in. REPEAT VIOLATION

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed grapes and strawberries stored over ready to eat items in the catering reach in. CDI: Items reorganized.

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 BBQ braising liquid still cooling in walk in cooler from yesterday. Product was 53F in the middle and 44F on the outsides. CDI: Product voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta from 5/28, Channa from 6/11, and beans from 6/9. Per chef, all items were cooked, frozen, and then thawed out yesterday and the day prior. CDI: Items were properly marked with date they were pulled from frozen. Observed cut Napa cabbage and kimchi juice (cooked plant food) in walk in cooler with date of 6/11. CDI: Items voluntarily discarded. REPEAT VIOLATION Continued date marking violations on the next inspection may result in a risk control plan or permit action.

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 BBQ braising liquid still cooling from yesterday in a large cambro. CDI: Product was voluntarily discarded. PIC stated that the procedure that employees are trained on is to put the liquid into shallow full hotel pans for cooling.

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 squeeze bottles of oils on the stove with no label. CDI: PIC identified them as canola and olive oils. Ensure squeeze bottles stay labeled.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee beverage stored on shelf above customer food. CDI: Drink relocated. Facility has a designated area for employee items.

4-501.11 Maintain equipment in good repair. Observed peeling shelving in catering 3 door reach in. Observed some areas of the same shelves beginning to rust. 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 pickled cabbage(2/10), goat cheese (2/20), queso (2/20), pesto (2/4) and smoked tomatoes (2/10) held more than 7 days. CDI: Products voluntarily discarded. REPEAT VIOLATION

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice wand stored directly on box in freezer, with nothing protecting the food contact surface. CDI: Ice wand was overfilled and cracked, and so ice wand removed from service.

4-501.11 Maintain equipment in good repair. Observed peeling shelving in catering 3 door reach in. Observed some areas of the same shelves beginning to rust.

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

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 dust build up on ceiling tiles, especially on main prep line. 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 rusted AC vents and some rusted parts of the ceiling.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over ready to eat items In the reach in. CDI: Items reorganized. REPEAT VIOLATION Previous violation corrected

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce in walk in cooling at a rate of 0F/min in walk in. Observed portioned catering foods cooling at rates of 0F/min in reach in. CDI: Items vented and all in walk in cooler. Items properly cooled. EHS discussed procedural changes that will help with cooling with PIC.

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 grilled onions date marked 10/21. CDI: Product voluntarily discarded. Observed chipotle slaw mix date marked 10/23 and the same mix but with dressing marked 10/30. CDI: Product voluntarily discarded. EHS addressed with PIC that the oldest ingredient’s original prep date is what must be on the label of the product. Observed Napa slaw mix date marked 10/26 and some mixed with dressing today marked 10/30. CDI: Dates corrected.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce, cabbage mix, and portioned catering food cooling while tightly covered. CDI: Items vented and cooled properly.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored over RTE food in dry storage room. CDI- education was given and foods rearranged. 0 points.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine not properly reaching 160F during multiple trial runs. PIC has reached out to dish machine tech to address this issue. Employees will use 3 comp sink in lieu of dish machine until serviced. -1.5 points. VR

4-501.11 Maintain equipment in good repair. Observed paint peeling from racks in reach in cooler. -1 point. REPEAT.

5-205.15 (B) System maintained in good repair - C Observed leaking from 3 comp sink and prep sink. Adjust plumbing so that it is in good repair. 0 points.

2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle dirty dishes and then don gloves with no handwash to handle clean dishes. CDI: Employee washed hands at direction of EHS before handling clean dishes.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed plate thermometer only reach 149F after multiple runs of the dish machine over the course of about 10 min. CDI: Dishes will be run through the machine for washing and then sanitized in the 3-comp sink. VERIFICATION REQUIRED

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 cream cheese and spinach dip from 8/1 in reach in cooler. CDI: Products 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 tin cup being used to scoop cheeto dust. CDI: Tin cup removed.

4-501.11 Maintain equipment in good repair. Observed paint peeling from racks in reach in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed designated area for employee food is not on the lowest shelf in the reach in. CDI: Designated area relocated to eliminate potential contamination of customer food.

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 chick pea stew dated 2/9 in the walk in cooler. CDI- PIC voluntarily discarded items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large containers of rice, sugar, and, flour with no labels.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed a container of single service bowls not inverted with minor food debris in the top bowl. CDI- PIC discarded top bowl and inverted the rest of the bowls.

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 employee moving from dirty to clean dishes without a hand wash. CDI-PIC educated on when to wash and employee washed hands and rewashed items.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored broth in the walk in. CDI-PIC relocated the items to correct storage order. 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken in ziplock bag that facility had put the chicken in, stored over raw shrimp in the reach in freezer. CDI-PIC relocated the items to correct storage order.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine at 151.4F with dish temp plate. CDI-PIC set up the 3 compartment sink of 200 ppm quat in sanitier compartment. VR

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 salad items stacked on top of one another and tightly wrapped in plastic wrap. Salad items met cooling parameters. CDI-PIC eduated on cooling methods and items were vented and unstacked.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes on prep surfaces. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping clothes.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use items with food contact surface exposed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some broken tile and minor damage to the wall throughout the facility. 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 soiled wall and floor. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on shelf with clean equipment and utensils. Observed employee food and drinks stored on top and middle shelf in reach in cooler and freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored above a prep surface in the kitchen area. Item was removed by PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a container of cooked rice dated for 11/23/17 at 38F. Item had been in storage according to NC 2009 Food code for one more day than allowed. Items kept 41F or below may be kept for a maximum of 7 days, the the day of preparation INCLUDED. This would mean that the item prepared on 11/23/17 would be on its 7th day on 11/29/17. Item was discarded by PIC.

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. Obs

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy dust bulid up on exhaust/intake vents in the kitchen area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple water bottles stored throughout kitchen area. Employee drinks and food should be stored on lower racks, or in areas where they will not contaminate food service materials should a spill occur. It is recommended that employees utilize a cup with a lid and a straw while in food service areas, such that contamination of the hands does not occur, as what happens when a twist cap bottle is used.

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 containers of house made salsa and cocktail sauce dated for 9/8/17 in the upright, reach in cooler in the prep area. Items contain TCS ingredients such as cut tomatoes, and were discarded. Ensure that employees are checking dates on TCS food items, and that items are discarded within the allotted 7 days allowed at storage at or under 41F.

.7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several chemical bottles containing sanitizer, pure bleach and other cleaning chemicals not labelled with the actual chemical name, but were labelled "Kitchen only". Working containers of chemicals such as spray bottles should be labelled with the product name, as to reduce any confusion as to the contents of the sprayer. Facility has had multiple repeat violations on this facet of labelling, EHS must complete a return visit by 9/29/17 to ensure that steps have been taken to address this issue, and that facility will remain in compliance going forward.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris present on several large plastic containers while stored as clean. Ensure that sticker debris is removed during the wash/rinse/sanitize process.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door slightly ajar on outside dumpster. Ensure the dumpster is kept closed to reduce pest presence.

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 slight wall damage in the dish machine area behind the dish machine. No other physical facility damage noted.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine door surface soiled with grey/pink accumulation. Interior of the ice machine itself was observed to be clean, but the door must also be regularly monitored for build up.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a spray bottle labelled "sanitizer" containing pure bleach chemical. Unless the bleach is diluted, it may not be used as a sanitizer as the residual chemical will be too strong. CDI by relabelling of the bottle to bleach.

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 dry goods scoops with no handles. Facility is using plastic food containers that do not a have a handle in place. Provide scoops with handles to prevent hand contact with the food product.

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 rear dish machine area walls damaged

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed air duct near the front door heavily soiled with dust accumulation.

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 chicken and pork cooked monday/tuesday respectively, not date marked in the walk in cooler. PIC stated that they were to be served today. EHS allowed PIC to back date items to day of prep. Ensure that if any TCS foods are kept for more than 24 hours, that they are marked for date of preparation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle containing sanitizer unabelled in the dish area. CDI by employee labelling.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can held for return from Sysco in the dry storage area, stored around other products. Ensure that dented cans are kept segregated from any food service products. CDI by removal

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 handle-less container used as a scoop in dry rice. Provide a scoop with a handle.

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 soiled wall near the dish machine in need of cleaning.

3-302.11(A) Separate raw animal foods from ready to eat foods -P Observed raw shell eggs stored over dairy products such as butter and milk. CDI by PIC moving eggs to the lowest shelf of the reach in cooler.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash bag hanging out of the large blue dumpster. Insure all trash is properly disposed of.

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 wall damage and broken electrical outlet fixture in the prep area.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed flank steak still being cooked using non continuos cooking process. Repeat violation. CDI steak cooked to 165 and noncontinuous cooking paperwork provided to facility.

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 whitefish salad with no date label. CDI labeled product. 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 Hummus made onsite labeled 8/7 should only be held for 7 days. CDI discarded.

.4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine could not reach required temperature. CDI advised that dishes would be required to be sanitized in three compartment sink until dishwasher could be repaired. 10 day verification required for dish machine.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed non continuous cooking process being used for steak . Advised to discontinue process until proper paperwork filed and approved. CDI steak in walk in discarded. Steak in walk in to be cooked to 165 degrees and held.

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 Chicken , black beans , rice in reach in not date marked. Repeat violation. CDI labeled products correctly.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Walls in dishroom paint peeling walls no longer smooth and easily cleanable.

6-301.14 Post a handwash sign at each handsink. Observed hand washing signs not posted at kitchen handwash and dishroom hand wash . CDI provided handwash sign in spanish for dishroom and PIC stated he would post sign at other handwash.

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 red rice dated 02-11, whipped cream dated 02-17 and 42 degrees should only be held 4 days at this temperature. CDI products discarded. 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 mozzarella and milk in walk in not dated. CDI products labeled.

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 wall in dishroom with buildup of mold and paint peeling.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee handle smoked tomatoes with bare hands. CDI tomatoes continued cooking.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish machine not turning strip black. CDI dish machine emptied and refilled and reached proper temperature. Repeat. Ensure dish machine temperatures are checked on a daily basis. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed fryer baskets from the weekend that were not cleaned. CDI items moved to sink for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed truffle butter that was held out at room temperature. CDI item discarded. Margarine can be a substitute to hold out at room temperature.

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 utensil handles stored in food containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed undersides of kettle, microwave, inside of reach in drawers, and walls by prep area soiled with debris.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf . Observed dish machine only reachin maximum of 159F. Instructed facility to use 3 compartment sink until unit fixed. Will return by Wenesday to ensure machine fixed before CHurch meal.

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 mango salsa, bbq pork, sliced turkey, sliced ham, broccoli soup, and goat cheese not dated. Observed salsa verde and mango salsa held past 7 days. Containers of cous cous with wrong date. CDI items corrected. Repeat.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in employee bathroom covered with dust.

3-203.12 Record and date last shellstock used on tag. Store tags chronologically for 90 days. Observed oyster tags with no dates recorded. CDI oysters bought and used yesterday, tags dated.

3-302.11(A) Separate unwashed produce from RTE foods. Observed creme sauce stored below unwashed vegetables. CDI items rearranged. 3-302.11(A) Store raw and RTE foods separately. Observed raw bacon stoerd above chicken tinga. CDI items relocated.

3-501.17 Date mark foods held in facility over 24 hours. Observed tomato sauce, turkey and ham chub not dated. CDi items dated. Repeat. 3-501.18 Discard food once time/temperature parameters expire. Observed salsa verde sauce held past 7 days. CDI item discarded. Repeat.

3-501.13 Use shallow pans and uncover foods for proper cooling. Observed chicken tinga tighlty covered in a deep pan and cauliflower and salsa verde tightly covered. CDI items split up and uncovered. Repeat.

4-302.12 Thin probe thermometer needed to temp food of thin masses. Observed no thin probe thermometer in kitchen. Verification required.

3-302.12 Label working containers of food that are not easily identified. Observed unknown spices in cabinet unlabeled.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. PHF have a 7 day shelf life if at 41F and below and 4 days if 42-45F. Observed facility with brisket, masala, lettuce, carmelized onions, and spinach not dated. CDI items dated. Repeat. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. 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 facility with apple filling, cabbage, salsa, blue cheese dressing, hummus, and honey butter held past 7 days. CDI items discarded. Repeat

7-204.11 Sanitizers, Criteria-Chemicals - P. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed facility with two sanitizer bottles that was about 400ppm. CDI items discarded.

3-501.15 Cooling Methods - PF. 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 employee take tinga sauce in a caovered large plastic container to cool. CDI item uncovered and ice wand used. Instructed facility to have somone actively stirring sauce to facilitate cooling.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored according to final cook temperature. Observed raw eggs stored below raw chicken. CDI eggs moved above chicken.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods shall be dated if held in the facility for 24 hours or more. Observed bag of spinach, cabbage, macaroni salad, chicken salad, and cooked chicken not dated. CDI items dated. Repeat.3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. PHF/RTE foods shall be disposed of once they pass time/temperature parameters of date marking. Observed garbacho and deli turkey held pass discard date. CDI items discarded.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be held in a chemical sanitizer bucket in between uses. Observed wet wiping cloth under cutting board.

2-102.12 Certified Food Protection Manager - C. CFM shall be available during all hours of operation in facility. Observed PIC with an expired certification.

6-301.14 Handwashing Signage - C. Handwashing signs shall be available at all hand sinks. Observed hand sink in dish room without a sign. CDI handwash sign provided.6-301.12 Hand Drying Provision - PF. Handsinks shall be provided with a form of hand drying device. Observed handsink in dish room out of paper towels. CDI PIC provided paper towels.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored according to their final cook temperature. Observed raw beef stored over raw salmon. CDI items relocated.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Foods that are held in the facility for 24 hours shall be dated. Foods that are 41F or below have a 7 day shelf life, foods that are 42-45F have a 4 day shelf life. Observed cilantro rice, brisket, chicken, cooked beans, pasta, cut cabbage, grilled onions, and other items that were made previously and not date marked. CDI items dated.

7-102.11 Common Name-Working Containers - PF. Toxic containers shall be labeled with common name of chemical. Observed 3 unlabeled bottles of bleach. CDi bottles labeled.