CHARLOTTE GREENS

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Corn in sandwich cooler drawer had today’s date as the prep date on prep date label. PIC was asked what day the corn was cooked and she said it was cooked yesterday. Ensure employees put the accurate prep date on all TCS RTE foods. CDI - PIC changed date label to yesterday’s date. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Employee observed washing and rinsing dishes, but did not place them in sanitizer solution before putting them on the shelf. Employees must sanitize utensils after cleaning. Ensure staff place utensils in sanitizer solution for at least 1 minute before putting on shelf to air dry. CDI - Employee educated and he placed utensils in sanitizer. 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 .

3-501.15 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 Black bean and corn salad cooling in deep containers in upright cooler, in drawer of sandwich cooler, and in walk-in cooler. Deep pan of corn cooling in walk-in cooler as well. Pans also had tight fitting lids. Use shallow pans, leave TCS food loosely covered or uncovered, and always use walk-in cooler or freezer to cool TCS foods that rise above 41F after preparation. CDI - Employees moved products that were in deep pans to oven trays. Oven trays were left uncovered and placed in the walk-in cooler. 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 multiple dishes stored as clean with visible food residue. -CDI- PIC moved dishes back to the three-compartment sink to be properly washed, rinsed, and sanitized. 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 .

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 buildup of dark residue on the floor in the walk-in-freezer.

4-903.11(A)(C) Store single-use and single-service articles 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 boxes of single-service articles (cups, lids) stored on the ground.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone on prep top next to salad prep unit.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Black bean salsa measured 48-51F at 4:45PM and was actively cooling in small sandwich cooler bottom since 2PM. The rate of cooling was not sufficient to reach 41F within 4 hours using this method. CDI - Black bean salsa moved to freezer and vented as corrective action. Black bean salsa measured 44F at 5:20PM. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Diced tomatoes, black bean salsa, corn, and black beans measured 47-57F in upright cooler. Air temperature of cooler on EHS thermometer was 50F. TCS foods in cold holding shall measure 41F or less. All items from yesterday were voluntarily discarded. Black bean salsa from today moved to freezer to rapidly cool. VR - Verification required by Monday that cooler is repaired. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Feta cheese and tofu missing date label in small sandwich cooler top. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date labels on items. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 Black bean salsa (48-51F) that were prepared today measured 48-51F and were cooling while tightly covered in small sandwich cooler bottom. Employee stated they began cooling at 2PM. TCS foods must be cooled in equipment designed for rapid cooling, such as the walk-in cooler or freezer. Cooling TCS foods must also be cooled while loosely covered or uncovered. CDI - Black bean salsa moved to freezer and vented. Black bean salsa measured 44F at 5:20PM which is a quick enough rate to reach 41F by 6PM. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Establishment is using residential air fryer to prepare chick peas. All equipment must be NSF approved for commercial use. 0 pts.

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 ranch and curry sauces in the prep top unknit holding above 41F. Observed noodles in the cold drawer holding above 41F. CDI- Sauces portioned and placed in the cooler to cool. Noodles placed on 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 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 black beans cooling while covered. Observed sauces over stacked in the prep top unit. CDI- Items portioned and wrap removed from beans.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC was not food safety certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on food prep table. CDI moved to designated storage area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed cooked chicken breast in warmer < 135F. CDI reheated to 165F and returned to warmer. PIC will monitor temperatures in warmer.

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 cookies being offered as grab and go and front counter without individual labels. CDI - cookies moved behind counter and will be handed to consumer when ordered.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed sanitizing solution in buckets < 100ppm.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee filling prep cooler with no hair restraint. CDI- Employee put on hair restraint.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service cups at front counter not protected. All other items stored correctly. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean pan stored with label residue on the exteriors. Some cooler units and exteriors with dried food debris. REPEAT Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Coats and used aprons stored on facility equipment. Correct storage.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed opened seasoning packets and opened nuts stored on dry storage shelving without intact wrappings. CDI by re-wrapping.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken patties inside the warmer drawers a slow as 125F. CDI by disposal.

7-201.11 Store toxic materials to avoid contamination. -P Observed a spray bottle of glass cleaner stored with single service condiment cups behind the front line. CDI by removal.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer present for the front line cold holding condiment drawers.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic plates and take out trays stored face up on the front line.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the reach in cold holding drawer at the grill. Observed a gouged cutting board on the front line flip top cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning needed on walk in cooler shelving.

5-205.15 Maintain a plumbing system in good repair. Observed the 3 comp sink vats unable to drain/draining very slowly. Observed a leak under the 3 comp sink also. PIC called in for emergency repair. PIC to temporarily utilize the adjoining permitted south village dishroom.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.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 tiled coving missing to the left of the swinging door entrance.

2-301.14 Wash hands after activities that contaminate them.-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 an employee on the register handling money go from the register to refill a container of pancake batter without washing hands. CDI by re-directing to the handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers or sticker residue left on a few metal pans stored as clean on shelving. CDI by removing to be re-washed.

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 one small bag of opened lettuce with a minimal amount left, missing a date label and with an unknown open date. CDI by disposal.

7-201.11 Store toxic materials to avoid contamination. -P Observed a single bottle of stainless steel cleaner stored with a bottle of PAM. CDI by moving cleaner to the chemical storage shelving.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed sanitizer wiping cloth buckets at 50ppm (quat). CDI by refilling at 150ppm.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility is missing a complete test kit. Observed strips available but no color chart available. VR- provide within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust and grease build up on the vent fans at the fry warmer next to the fryers.

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. Replace the water stained ceiling tiles above the front line handsink and at the back door.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee cup of water stored on the prep table of the middle prep area. Observed an employee water bottle stored with customer condiment cups. Observed employee personal food items stored on shelving in coolers above customer items. CDI by moving to the correct location.

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 marinara sauce, sliced tomatoes, etc stored beyond the discard date or greater than 7 days.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working squeeze bottles unlabeled.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer at the proper concentration in between uses. Observed 3 wiping cloth buckets at 100ppm (quat). CDI by re-filling at 200ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic food container stacked while wet.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one uncovered employee drink stored on a prep table, another employee water bottle stored on shelving above the clean dish area and another uncovered employee drink stored on dry food storage shelving. CDI by voluntary disposal.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles with blue substance missing labels. CDI by hand labeling while onsite.

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 wrapped cookies stored on the front counter for customer self service with no employee present on the front counter at the time. Explained that these items must be labeled unless either removed from customer self service or this area manned by a food employee at all times. CDI by moving the cookies back behind the register for storage out of reach from the customer.

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 french fries and buns stored on the floor of the walk in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees baking cookies and making milkshakes without any hair restraints. Observed no employees wearing hair restraints at arrival. CDI by providing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses at the proper concentration. Observed wiping cloths not fully submerged and in quat sanitizer measuring at 50ppm. CDI by refilling the buckets at 400ppm (manufacturers approved range 150-400ppm).

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 spatulas stored in quat sanitizer. CDI by moving into a pan of water on the grill at 135F and above.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic containers stacked while wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils stored on the clean drainboard of the 3 comp sink with visible food debris.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on the cold holding drawer labeled for prime rib burgers.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unable to provide documentation of an approved employee health policy or to demonstrate knowledge of an approved policy. VR- provide documentation within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sour cream and ranch condiment cups inside a cold holding drawer above 45F. CDI by voluntary disposal.

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 one container of cut melon not date labeled. CDI by voluntary disposal. 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 another container of cut melon stored in the walk in cooler with a discard date of 1/20/15. CDI by voluntary disposal.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory posted on the overhead menu board for the undercooked non pastuerized eggs. Observed no paper menus available. VR- facility is to discontinue offering undercooked eggs until a consumer advisory can be provided. Follow up required within 10 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employees with beards that are not closely shaven must use beard guards. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food employee wearing bracelets.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at 95F. According to the PIC, the manufacturer verbally advised dishes be washed in cold water. Advised to provide written documentation stating manufacturer states utensils can be washed in water less than 110F.