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3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed diced cooked potatoes, pork carnitas, and pork sausage patties below 135 at front buffet (see temp chart). PIC stated this morning’s service was busy and items have been switched out hourly. CDI - PIC was instructed to utilize time for items due to service ending at 9:30. PIC voluntarily discarded items at the end of service. Moving forward, PIC will hold all hot/cold items on time. REPEAT. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. EHS observed cojita cheese and sour cream sauce held on time at buffet with proper time stamps. PIC unable to provide procedure during inspection. TPHC has been utilized in the past at this facility but during this inspection times were not documented for hot items and procedures were not available CDI - EHS provided TPHC form and reviewed with PIC prior to leaving inspection. (0) TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. EHS observed single service plates unprotected and stored facing up and out of original packaging at buffet window. CDI - PIC placed plates inverted in a container to protect all sides until used. (0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed diced potatoes at 110F. CDI - PIC voluntarily discarded potatoes. (0) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed chia seeds, oats, and oat milk mix in containers on top of ice. EHS observed temperature of these containers above 41F. EHS discussed holding these items on TPHC moving forward. CDI - Time was used in replace of temperature; PIC stated chia seeds and oat mix was placed on buffet at 7:30. Time was documented in log. REPEAT. EHS will not escalate points due to improvement. Last inspection numerous items were found above 41F, this inspection only one item was found above 41F. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). EHS observed two out of four cereal dispensers without proper labeling. CDI - PIC located correct nutrition facts and posted by cereal dispenser. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa, queso fresco, and crema sitting on the breakfast buffet above 41F. CDI- PIC will discard the food at the end of breakfast since breakfast is from 6:30AM-9:30AM. EHS and PIC decided to place the items on TPHC procedures. EHS assisted PIC in completing the procedure paperwork. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wiping cloth stored in hand sink basin. CDI- PIC removes wiping cloth and sanitizes sink. (-1)

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 open gallon of milk without date label. CDI- PIC Labels milk 03/26/2024 to reflect yesterdays date of opening. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed Kellogg's cereals removed form their bulk boxes and offered at the line for guest self-service. CDI- PIC prints and affixes nutrition label provided by the manufacturer. (-0)

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 salsa in reach-in unit opened from last night with no datemark. Facility does not plan to finish using salsa by tonight. CDI - food employee added datemark. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamps or current time log for items at breakfast bar held on TPHC. Last TPHC log dated 3-17. REPEAT. CDI - PIC voluntarily discarded food. Points not escalated due to facility only operating for 3 hours every day.

REPEAT: 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf. Observed no time stamp on hashbrowns on clip board. All other TCS foods for today’s services documented on board. CDI - EHS educated and PIC placed time stamps on products.***No escalation in points due to improvement since previous inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed bucket of sanitizer containing a soap pump stored on top shelf over single service items and dry foods inside storage closet. CDI - Product removed.

4-501.11 Maintain equipment in good repair. Observed split gaskets on upright reach-in unit right of 3-compartment sink. Repair.

REPEAT 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. Observed no testing method for high-temperature warewashing.***10-DAY VERIFICATION REQUIRED.

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. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and gave information via email regarding 2017 Employee Health Policy changes.

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 upright reach-in unit holding temperatures at > 41 F. Refer to temperature chart for details. PIC stated the unit is constantly opened and closed for day’s services. After 15 minutes, EHS observed unit temperatures increase to 51 F. CDI - All products re-located to upright reach-in freezer to cool down to 41 F. Facility will utilize additional refrigeration until repairs made. 3-DAY VERIFICATION REQUIRED.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed no time stamp on scrambled eggs & breakfast potatoes. PIC stated that a board is utilized to document start and end times, but has been taken down. CDI - EHS educated and PIC placed time stamps on products.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of bananas stored on floor next to upright reach-in freezer. CDI - Product re-located to shelving.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no testing method for high-temperature warewashing. CDI - EHS educated PIC on appropriate equipment that they must provide in order to comply.

2-501.11 Clean-up of Vomiting and Diarrheal Event. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to email addresses on file.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and recyling sliding doors left open. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster missing its drain plug.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee foods stored with retail foods inside RICs. CDI - PIC relocated items to designated area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up inside of ice machine. CDI - PIC began cleaning during inspection. - 1.5 -

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed empty coffee/tea urns stored in splash area of hand sink in kitchen. Keep equipment stored in a manner to protect against splash.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris Clean spill inside reach in cooler.

6-301.14 Post a handwash sign at each handsink. Observed neither men's nor women's restrooms, which kitchen employees use, have handwashing signs. CDI - Handwashing signs provided.

2-102.12 Certified Food Protection Manager. Observed no certified food protection manager present during inspection. A person in charge with a certified food protection manager certificate should be present during all hours of food preparation/handling.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using the handsink to rinse and wring a wiping cloth. Handsinks can be used for nothing other than handwashing. CDI- Issue discussed with employee. Employee redirected to rinse towel in the three compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melons cold holding at 45F in an ice bath on the breakfast buffet. All TCS items must be maintained at 41F or below. Facility holds hot items on breakfast buffet on TPHC, cut melons can also be held on TPHC if item cannot be maintained at 41F or below in ice bath. CDI- Melons placed on temporary TPHC today. TPHC form must be filled out if melons will be held on TPHC permanently.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of air freshener with no label. Be sure all toxic materials are labeled when transferred to a new bottle. CDI- Bottle labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing/handling food with no hair restraint. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tcs foods such as sausage and cut tcs fruit without date mark. PIC stated items may last up to 3 days in kitchen. CDI, items labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without proper head covering. Repeat

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

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee while wearing gloves handling glasses (placing glasses on and taking off) then proceeding to put sausages on sheet pan for reheating. CDI Food employee stopped and directed to wash hands. REPEAT **Observed both food employees wearing gloves for more than one task. Food employee observed going from back drinking from employee cup to front of house changing product out of pan. Observed food employee touching face/hair while wearing gloves. CDI Food employees stopped and reviewed with PIC glove change and hand washing.**

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 product in the hot box not holding above 135 degrees. PIC stated that food was prepared at 7:30 am and all will be thrown away at 9:30. Based on prior history, food establishment will utilize time for all hot and cold products. Need to mark with begin and end time for hot box. Observed butter that was on time being placed back in the fridge. CDI Butter was removed and discussed with PIC and food employee correct TPHC protocol.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees working with food, equipment and utensils without any head coverings/restraint. Make sure to have food employees wear proper hair restraints. REPEAT

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. At time of inspection did not observe a certified food protection manager. PIC showed up a few minutes later, was driving customers to destinations. Make sure to have the certified food protection manager at all times and not doing drop off. Observed almost all hand washing violations in absence of PIC. If seen in next inspection, points will be deducted.

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 food employee not washing long enough. CDI Food employee stopped and directed to wash hands for longer. REPEAT 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee breaking trash down and removing dirty dishes take gloves off and then don new gloves. CDI Food employee stopped and directed to wash hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee changing task by going from food preparation in the kitchen to out at the bar removing dirty dishes etc come back into kitchen beginning ware washing while wearing same gloves. CDI Food employee stopped and directed to remove gloves and wash hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries and oranges being stored over ready to eat foods such as pastries and cheese. CDI PIC rearranged storage during inspection. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages hot holding in hot box below 135 degrees. CDI Sausages were reheated to above 165 degrees. REPEAT VERIFICATION REQUIRED. **If using TPHC items must be above 135 (hot) and below 45 (cold) when placed on time. If placing sausage on time out of temperature is also a violation for TPHC.** **Second inspection full points deducted, if not corrected in verification will result in risk control plan or ITS.*

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter cold holding above 45 degrees. CDI Butter will be placed on time for today at the end of breakfast service will be discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraints. Make sure to wear hair restraint while performing food preparation. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed towels being stored in hand sink. Make sure to maintain access to hand sink. CDI Towel removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries being stored over ready to eat foods; opened danishes. CDI PIC moved strawberries to bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed omelette and potatoes hot holding below 135. CDI Items discarded. Spoke to GM regarding keeping on time. REPEAT VERIFICATION REQUIRED.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC not wearing a hair restraint. Make sure to wear appropriate hair restraint.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee glasses and cell phone being stored on shelf by spices and above sugar; food preparation counter. Make sure to have a designated area to ensure contamination will not occur with food/food ingredients, single service, equipment and utensils.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P. Observed employee wash hands for less than 15 seconds and turn off facuet without a barrier. CDI hands rewashed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees use gloves to touch face and hair and went to handle clean utensils. CDI gloves discarded and hands washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hashbrowns and sausage, egg and cheese sandwiches at buffet and sausage, egg patties, hashbrowns, sausage egg and cheese sandwiches held in a hot box below 135F. Hot box was at an ambient air temperature at 130F. CDI unit raised up and foods reheated. Suggest TPHC

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed melon that was sitting on ice at 50F. CDI melon pushed down in ice instead of sitting on it. Suggest facility use TPHC. Repeat.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at only hansink. CDI soap provided.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed sliced ham reheated to 126F. CDI items reheated to 156F. Repeat. Suggest employees use thermometers to actually check food that comes out of the oven.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage and tater tots holding below 135F. CDI items discarded and replaced. SUggest using TPHC for these items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed shredded cheese on counter at 68F. CDI item discareded and fresh batch placed in an ice bath. Suggest TPHC if cheese is going to be left on the counter

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed burritos final cook temperature 115 and getting ready to be placed on service line. CDI reheated to 137 since all ingredients from hermetically sealed commercial containers.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Internal thermometer in reach in broken replace please.

B4-501.15 Operate a warewashing machine in accordance with data plate. Pressure reading on high temp dish machine too high according to the gauge being used on machine reading was off the scale.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on prep table. CDI - moved.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine soiled with pink mold. PIC stated she would clean and sanitize later today.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on opened bag of cut lettuce and opened gallon of milk. CDI - both dated with dates opened.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep table. CDI - moved to sanitizer bucket.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and container of personal food stored on top of canned goods in dry goods closet. CDI - both moved to lowest shelf, not above customer food.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on top of ice machine. CDI - Relocated to low shelf.

General Comment6-301.14 Post a handwash sign at each handsink. No handwashing sign in employee rest room. CDI - Handwashing sign handout left with PIC; posted.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in bucket labeled "sanitizer" testing at 0 ppm quat. CDI - Dumped out and remade; verified via test strips. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Bag of cut lettuce in reach in cooler with no date mark, opened th previous day. CDI - Item correctly marked during the inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer available; only dial stem type. Facility serves three meals on weekdays with foods such as lettuce and sliced tomatoes. VR - Will return within 10 days to verify correction.

General Comment3-304.12 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. Ice scoop stored on top of ice machine with no barrier in between. CDI - Scoop washed, rinsed, sanitized and stored in food pan.

2-201.11 Facility shall provide and employee health policy. Observed no EHP. CDI- handout given

4-501.114 Sanitizing concentrations shall be of proper minimum concentration. Observed QAC sanitizer at 50 ppm. CDI- remixed

4-501.11 Equipment shall be in Good Repair and Proper Adjustment. Observed QAC dispenser dispensing QAC at 50 ppm. VR for repair