SOMETHING CLASSIC CATERING & CAFE

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed manufacturer box of oranges and green apples with adulterated orange in produce WIC#2. CDI - PIC discarded entire box.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and diced tomatoes in produce WIC#2 above 41F that were prepared yesterday. CDI - PIC Voluntarily discarded both containers of tomatoes. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed nats throughout main kitchen and baking area. ECOLAB services establishment monthly. Increase frequency of cleaning drains and floor grates.

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 five plastic containers with food debris and build up inside housing clean utensils and equipment located in storage area. CDI - PIC moved all containers to dish area to be rewashed.

REPEAT 4-501.11 Maintain equipment in good repair. Observed WIF door gasket torn and misshaped. Repair or replace. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout establishment for storage of clean utensils, equipment and foods.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed in storage room several wooden cabinets and furniture from another establishment being stored. These items are not part of this establishment and are not necessary to operations. Remove items.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer bucket in one hand washing sink and laundry detergent lid in another hand sink. CDI - items were removed from hand sinks.

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine internal white lid with black and pink build up. Increase frequency of cleaning. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed slicer stored soiled with visible debris. Food employee stated it was last cleaned 2 days ago. CDI - employee w/r/s in place. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed short rib sauce that was prepared on 2/17 that was at 46F. CDI - PIC voluntarily discarded sauce Observed Olive tapenade above 41F. See temp chart. CDI - PIC removed lid and placed in WIF to rapidly cool down. Observed tapenade sauce below 41F after 1 hour. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed olive tapenade(tomato based) in WIC at 60F in containers with tight lids. Food is not cooking and only prepared at ambient air which was roughly 1 hour ago according to PIC. CDI - PIC uncovered tapenade and placed in WIF to rapidly cool. Tapenade was observed below 41F after 1 hour. 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 .

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout establishment for storage of clean utensils, equipment and foods.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed HVAC unit in WIC(Produce) leaking water on wall and black build up on ceiling. Shelving containing food was moved and is no longer under leaking HVAC system. PIC will call for repairs. Food that had water pooling was all covered. No contamination was observed.

Repeat 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine internal white lid with black and pink build up. PIC will have unit cleaned.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed no procedures on file for non-continuous cooking being followed. CDI EHS gave out and approved Non-Continuous cooking procedures for beef shoulder/tenderloin. 3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety Observed no prior approval from the Health Department before using a non-continuous cooking process. CDI - EHS gave approval. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed through conversation with chef, beef shoulder/tenderloin did not reach final cooking parameters and food is currently being cooled.

3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed red, green, and yellow curry sauces in WIC with date marking from 09/25 instead of 09/24 when the food was actually prepared. CDI - PIC was allowed to date marking foods. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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) Observed cut honeydew in WIC #2 09/26 instead of 09/25. CDI - PIC was allowed to correct date marking. 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) Observed container of prepared goat cheese date marked 09/18,container of roasted red peppers 09/18, several portioned cups of potato salad 09/18 in WIC # 2 exceeding 7 days. CDI - PIC voluntarily discarded items 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) Observed container of canelle mix(dairy) with date marking 9/16, and carton of liquid eggs and egg whites date marked 9/17 in WIC #3. CDI - PIC voluntarily discarded foods. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies throughout baking area. Increase frequency of pest visits.

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout establishment.

REPEAT 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 food containers stored clean with manufacturer stickers and adhesive residue still attached throughout establishment. CDI- PIC took containers to 3-comp-sink.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed AC unit in WIC(Produce) leaking water on wall and black build up on ceiling. CDI - PIC will call for repairs.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. Observed four out of eight hand washing sink with hand sanitizer instead of soap. However employees didn't not use these hand washing sinks. No points taken at this time. CDI - PIC replaced and or added soap to hand washing sinks.

6-301.11 Provide soap for handwashing at each handsink. - Observed four out of eight hand washing sinks without soap. CDI - PIC added soap containers to wall dispensers.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside ice machine pink slime on ice shield. Increase frequency of cleaning.

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed several kinds of proteins in WIF in ROP environment being held from others establishments. Raw bacon, cook chicken,raw beef, cooked pulled pork, and scramble eggs some items did not have any date marking others foods for example cooked pulled pork date marking 5-8-25, cooked chicken 2-22-25. All items were properly discarded and denatured. No ROP equipment was observed at establishment.

REPEAT 4-501.11 Maintain equipment in good repair. Observed heavy frost and ice build up on storage racks and walls in WIF. WIF doesn't stay latched and beverage cooler connected to WIF door doesn't fully seal to frame. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed metal wire storage racks housing clean utensils/equipment throughout facility with rust build up. Repair or replace storage racks.

REPEAT 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 plastic clear containers stored clean with sticker residue still attached. CDI - PIC moved items to 3-comp-sink.

REPEAT 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 mounted fan with dust and debris build up. Located by high temp dish machine. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles in loading dock area that are damaged in need of replacement or repair. 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 AC unit in WIC(Produce) leaking water on wall and storage racks. CDI - PIC moved storage rack away from A/C Unit.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed a couple of personal water bottles with twist top on and next to cooking equipment on lower shelf of prep tables. CDI - PIC voluntarily discarded both bottles.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two hand washing sinks with papers towels not dispensing from paper towel dispenser. EHS went to another hand washing sink to obtain paper towels. CDI - PIC changed out batteries for both paper towel machines. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink being used to stored wiping cloths, sponges and other items. CDI - PC removed all the items from inside the hand washing sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed five cans of food (pumpkin and artichoke) with dents on storage shelf. CDI - PIC moved #10 cans to office for possible credit.

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 blocks of sliced American cheese dated date marked past seven days 11-02. Observed pumpkin filling from a can with a date marking of 11-12. CDI - PIC voluntarily discarded items

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for raw salmon dish (Mirin Salmon Tartare) Employee was able to print a place card with name of food and proper consumer advisory.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two clear secondary spray bottles without any identification. CDI - PIC labeled one bottle bleach and the other degreaser. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed in-use container of sanitizer on prep table next to employee preparing cookies. CDI - PIC moved sanitizer bucket to lower shelf.

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 pull chicken fully sealed in deep metal food container in walk in cooler at 67*F. CDI - PIC relocated pulled chicken into shallow hotel pans and placed in walk in freezer. 1-hour pulled chicken reached 39*F. Observed sliced Prosciutto sealed inside a clear bag at 62*F. CDI - PIC unwrapped sliced Prosciutto and placed on shallow hotel pan and moved to freezer to quickly cool. 1-hour sliced Prosciutto reach 36*F. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a couple of flies and gnat throughout facility area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed squashed stored directly on shelf in walk in cooler. CDI - PIC moved items to hotel pan. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed A/C unit leaking water on the food and shelving in walk in cooler. CDI - PIC moved both racks and placed signage on wall to keep food away from area.

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 a few soiled wiping cloths on prep tables used to wipe utensils. CDI - PIC discarded wiping cloths. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple of wet wiping cloths stored on prep top. CDI - PIC discarded wet wiping cloths.

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 scoop handles submerged in dry ingredients. CDI - PIC removed scoops from containers of almonds, cranberry, walnuts, and white flour and took them to 3-comp-sink.

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 several boxes of single service items stored on the floor in dry storage room and on the floor behind prep table in kitchen area. CDI - PIC removed boxes of the floor onto pallet.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving used for clean equipment and storage of food throughout facility. Observed shelves with unsealed wood panels throughout facility being used for storage of single service items and clean equipment. Observed metal cart with sharp damaged edges posing a risk for someone cutting themselves. CDI - PIC moved metal cart to trash area. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink loose to touch and not sealed to walk. 4-501.11 Maintain equipment in good repair. Observed hand washing sink with no running water being used for storage. Another working hand washing sink is near by where employees can access. 10DAY VR for hand washing in working order. 4-501.11 Maintain equipment in good repair. Observed prep sink leaking water and a PVC pipe wrapped in saran wrap used inside prep sink being used to stop water from leaking. Prep sink was being used to prepare foods. EHS instructed PIC to not use sink until repairs are made. PIC marked sink with signage to not use sink. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed unsealed wood trays used for non-TCS foods. CDI - PIC placed will use food grade parchment paper for wood trays for all foods going forward.

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 five clear food containers with date marking stickers and blue tape still attached. CDI - PIC moved clear food containers to dish area.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in employee female restrooms. PIC is aware and will correct violation.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug for outdoor dumpster. PIC will order new drain plugs.

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 damaged and missing ceiling tiles throughout facility. Hallway leading towards dumpsters wires are visibly hanging from ceiling. 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 several ceiling tiles and vents with heavy dust and debris build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal jacket stored on lower shelf of prep table among dry ingredients. CDI - PIC moved jacket to office area. 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 hood filters will grease and debris build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding cooked orzo rice from 23rd in WIC above 41*F CDI - PIC voluntarily discarded hotel pan of orzo rice. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding large amount of chicken salad in large bus tub in WIC above 41*F CDI - PIC voluntarily discarded large tube of chicken salad. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed secondary clear spray bottle of bleach not diluted concertation was above 400PPM. CDI - PIC discarded solution. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary clear spray bottle of bleach without any identification. CDI - PIC labeled bottle. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in-use sanitizer at 3-comp-sink above 2200PPM. CDI - PIC was able to diluted sanitizer to approximately 1800PPM.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed two different metal exit doors to establishment with light coming through lower portion of the doors.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few items in WIF stored directly on floor. CDI - PIC moved items off floor.

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 several non-TCS containers with single service cups without handles being stored inside dry ingredients.

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 box of single service cups stored on floor in dry storage room. CDI - PIC moved item off floor.

4-402.12 Fixed, floor mounted equipment shall be sealed to the floor or elevated to at least 6 inch clearance. Observed two lower shelves attached to racks on the floor with clean utensils and equipment located in storage area. EHS advised PIC that shelving should be at least six inches off the floor. 4-502.11(A) Maintain utensils in good repair. Observed two serving spoons with melted handles and one stainless steal serving spool with broken wooden handle. CDI - PIC voluntarily discarded items. 4-501.11 Maintain equipment in good repair. Observed WIF door gasket hanging and torn.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed several oven racks inserts with encrusted grease stored clean. CDI - PIC voluntarily discarded oven rack inserts. 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 several stored clean clear food containers with stickers and stickers residue still on containers. CDI - PIC moved items to dish area.

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 several ceiling tiles missing and damaged throughout warehouse portion of establishment. Observed a ceiling tile was that broken and hanging from ceiling. EHS advised PIC to remove broken hanging ceiling tiles as they can be a hazard.

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 in warehouse style area where clean equipment/utensils are held and dish washing takes place a few ceiling filters with dust, dirt and other material built up.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0PPM in sanitizer compartment of 3-comp-sink. Food service worker was instructed to high to temp dish machine. CDI - PIC Sanitizer dispenser was repaired by Ecolab before the end of inspection. Sanitizer solution was within specifications.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one stainless pan of wrapped cooking chicken breast in WIC above 41*F. Chicken breast was cooked at 1:00PM. CDI - PIC unwrapped the pan of chicken and placed it in WIF. 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 .

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 items stored on floor in dry storage.

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed one table top can opener with a heavy food built up along the blade. CDI - PIC moved item to 3-comp-sink.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by equipment. CDI. PIC moved fan so there was access to sink. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food from previous days without covers on them. CDI. PIC covered them. Repeat

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing wrist watches and jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.. employees wore some.

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 build up on ceilings and vents. Needs to be cleaned. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles missing by dish machine area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by fan. CDI. PIC moved fan so there was access to sink. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food from previous days without covers on them. CDI. PIC covered them.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed one of the employees with chlorine sanitizer in use at 400+PPM. CDI. Solution was replaced and right concentration maintained. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working buckets of sanitizers that were not labeled. CDI-bottles were properly labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing wrist watches and jewelry.

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 single use dishes stored on surfaces with build up.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed hand sink without trash can by it.

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 build up on ceilings and vents. Needs to be cleaned.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by fan. CDI. PIC moved fan so there was access to sink.

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 several items with no date mark that were made the day prior: baked and breaded chicken, cooked mushrooms, cow au vin. CDI. PIC facilitated date marking all items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cooked pickled onions with date mark of 6/20, item held bast 7 day date marking. Observed opened container of goat cheese with date mark of 6/22, held past the 7day date marking rule. CDI. PIC voluntarily discarded items. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket and spray bottle wit toxic materials stored on same shelf and next to food. CDI. PIC moved moved to different shelving

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple items in WIF stored directly on floor.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed small cleaning bucket stored inside hand washing sink nearest 3-compartment sink station. CDI - Bucket removed. -0-

REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. 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 no date marking on opened package of blue cheese crumbles, diced cooked chicken, minced tomatoes, collard greens, salad, and items such as sliced ham and tomatoes past 7 day requirement in WIC and reach-in unit. CDI - All foods voluntarily discarded. -3-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed romaine lettuce mix tightly covered cooling in the WIC. Product prepared this morning and put into the WIC. CDI - Lids were removed from containers to allow product to quickly cool down. -0-

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed risotto thawing in plastic container full of stagnant water inside prep sink. CDI - Food placed under running water in prep sink. -0-

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 several dented canned goods on can rack with other intact goods. CDI - PIC removed to designated area. -0-

4-501.11 Maintain equipment in good repair. Observed damaged gasket/seals at walk-in freezer and blast chiller doors. Repairs needed. -0-

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. -0.5-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf. Observed insufficient hot water at hand washing stations and 3-compartment sink. Facility has been without hot water since previous day. A plumbing technician was scheduled to arrive by this morning 10 am. Technician now expected to assess the situation by early afternoon. Facility voluntarily closed until repairs completed. ***3-DAY VERIFICATION REQUIRED. -0.5-

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 pimento cheese, tomato soup, curry, gr. Sausages and pasta sauce in the WIC with expired date marks. CDI-foods were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working bottles of cleaner that were not labeled. CDI-bottles were properly labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a watch REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed packaged and covered Mac and cheese made in-house cooling in the WIC. The meal had been prepared this morning and put into the WIC. CDI-lids were removed from the container and moved to blast chiller to allow them to quickly cool down.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing jewelry

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets being stored on the floor

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 in house sauce with a date label of 6-1. CDI-food was 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 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 half and half that were opened and not date marked. CDI-half and half were discarded. Observed opened milk, cooked pasta and cooked sauce that were not date marked. CDI-foods were correctly date marked. Foods must be date marked for 7 days after being prepared or opened. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 in house sauces in the WIC that were not date marked. CDI-sauces were 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 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 half and half that were opened and not date marked. CDI-half and half were discarded.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Observed an open can of soda on an in use prep table.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety EHS educated PIC and provided poster and template for vomiting and diarrheal events.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink in deli area that was blocked with a cart and had a container inside of it. CDI-container was removed and cart was moved from in front of hand sink. Hand sinks may only be used for hand washing.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed packaged and covered Mac and cheese made in-house cooling in the WIC. The meal had been prepared this morning and put into the WIC. CDI-lids were removed from the container and moved to blast chiller to allow them to quickly cool down.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken being cooked using non-continuous cooking process without prior approval. Provided paper work for non-continuos cooking process. Advised that chicken would have to be cooked to 165 degrees when taken out of walk in cooler. 10 day verification required.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed facility sprouting micro greens without HACCP plan. 10 day verification required.

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 tetrazzini sauce cooling in large volume at insufficient rate to meet cooling parameters. CDI moved to shallow pans and proper cooling rate achieved.!

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear bay doors open without fly control. Not all bays were being used to load vehicles.

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 tuna salad and bbq dated for 5/6 in WIC. CDI - Food was discarded.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed container of utensils stored on floor. CDI - Utensils were moved to a shelf.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of napkins on the floor. CDI - Napkins were moved to a shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by shelving. CDI - PIC moved shelving to allow access to handsink. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on one utensil stored as clean. CDI - Utensil was moved to be cleaned again.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed build up in microwave in bakery area. Observed sticker residue on nonfood contact side of containers. REPEAT.

Repeat - 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink at end of cook area blocked. CDI: handsink was made accessible.

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 potato soup inside walk-in cooler that was at 83F in mason jars that had been cooling ~ 2 hours as stated by head chef. CDI: PIC was able to reheat soup to 165F and start cooling process over again. Education on the importance of cooling was discussed and handouts were given out.

Repeat - 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed ziki sauce with a date of 9/25/20 that had expired 7 days. CDI: product was discarded. Observed sauce that was taken from freezer without an updated pull thaw date. CDI: pull thaw date was added. Improvement has been noted. Most of everything was date marked correctly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed multiple foods cooling in large batches with some food products being covered while still in cooling process. CDI: products were separated into smaller batches and uncovered. Ice wands and ice baths were utilized. Gave copy of cooling logs and cooling poster to stick on walk-in cooler to PIC. Provided education.

Repeat - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on hood system filters at cook area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink blocked by containers of dirty linen. Also observed a dish washing sponge in the hand washing sink. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed eggs in WI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. Everything else was holding at right temperatures.

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, beans, egg plan with no date mark on them. CDI. PIC date marked. Most of the food was date marked.

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 dented cans stored together with those without dents. CDI. PIC removed.

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 dishes stored under the trash collecting dish. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed dish washer with water temperature below the required temperature. Needs to be repaired. PIC placed it out of service and will revisit within 10 days to ensure it works properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the microwave in the prep area. Needs to be cleaned.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a container of opened ready to eat diced tomatoes stored under unwashed produce in the walk in cooler. CDI- PIC rearranged.

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 a container of goat cheese dated 10/23, a container of garlic goat cheese dated 10/18, and a container of tomato based gravy dated 10/18 in the walk in cooler. CDI- PIC discarded all items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of croutons and a box of produce stored on the floor in the walk in cooler. CDI- PIC relocated items.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed no date recorded on all shellstock tags used within the lasts 90 days within facility. Facility currently had no shell stock, PIC stated that the last time the facility had shellstock was in April of current year. CDI, EHS educated PIC on dating shellstock tags for the date the last shellstock was used from the container. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut tomatoes sitting out on push cart within sandwich prep area of facility cold holding at 60F. Food employee stated that the tomatoes had been sitting out for about an hour. CDI, food employee pushed cart into walk in cooler to rapidly chill tomatoes.

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 cook pasta noodles cooling in large deep plastic bin tightly covered in walk in cooler, CDI noodles were placed on shallow pans and moved to speed rack to rapidly chill. Observed sliced turkey breast and sliced roast beef cooling tightly covered with plastic wrap in sandwich walk in cooler. CDI, plastic was vented to allow the sandwich meat to rapidly chill.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employees jackets and purses stored on top of bags of flour located in the bakery area of the facility. REPEAT VIOLATION

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

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 and debris present on the ceiling surrounding vents in the prep area and dish washing area. 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 missing ceiling tile located above dish machine.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf PIC stated that facility had served oysters in october and was able to produce shellstock tags for the three containers, however no date of last use was recorded on any of the tags, and only the harvest date was available. Facility does not typically sell in-shell oysters. EHS reminded PIC that the date the last oyster is used from the container must be recorded on the shellstock tag. Facility did not have any oysters in stock at time of inspection nor does facility plan to sell oysters until the summer months.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy amount of dried on food residue present on the blade of the prep area can opener. Item processed during inspection. Ensure that the can opener is cleaned routinely and after use to prevent such accumulation. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary sanitizer solution at the three compartment sink at a concentration less than required by manufacturer. Refilled during inspection to proper concentration.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles not labelled in the dish area. Labelled during inspection. Label all working containers to prevent any confusion or mishaps due to unknown or deleterious substances adulterating food products.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pasta cooling from ambient while covered in plastic and placed into the walk in cooler. EHS had plastic wrapping vented to facilitate faster cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of packaged food products on the floor of the prep area dry storage. Observed employee coffee cup stored next to food products on the lower shelf of a prep table. Cup was removed.

4-502.11(A) Maintain utensils in good repair. Observed several mixing utensils with slight damage/abrasions on the surface. Overall utensils were observed to be in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight sticker residue present on the exterior of several unstacked, large plastic containers.

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 in the mens restroom. 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 and other debris present on the ceiling surrounding air vents in the prep area and dish washing area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored amongst prep areas and items in areas where spills or leaks would contaminate food items or food prep surfaces. Items were moved by PIC.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a carton of raw, shell eggs stored overtop of ready to eat chicken items. Eggs were moved by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles in the rear area not labelled, labelled during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one un-labelled sauce bottle containing cooking oil in the prep area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large plastic containers stacked on top of each other while wet. Allow such items to air dry to prevent providing a moist environment for pathogen growth.

4-502.11(A) Maintain utensils in good repair. Observed a small amount of plastic containers with damage to the lids/lips of the containers.

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/residue accumulation on air vents in the prep area, dish storage hallway, and dishwashing areas.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken pot pie prepared greater than 6 hours prior. CDI chicken pot pies were voluntarily discarded. VERIFICATION REQUIRED.

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 rice, mash potatoes, spinach, cheese and pasta not date marked in walk-in cooler. REPEAT VIOLATION. 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 homemade marinade prepared greater than 7 days prior. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon being served undercooked. Salmon not indicated as being served undercooked by asterisk on menu

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 extra large white plastic containers of soup cooling in walk-in cooler; one container above 140F placed in walk-in greater than 4 hours prior. Observed chicken pot pies cooling at 64F in speed racks tightly stacked. Observed quiche cooling tightly covered/wrapped in walk-in cooler. CDI soups placed in shallow metal pans in freezer to rapidly cooler. Chicken pot pies discarded. Quiche uncovered/unwrapped in walk-in freezer.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee personal food stored in direct contact with customer items.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Mahi mahi and salmon are being asterisk on menus to indicate under cooking of product is available. Per PIC this is not occurring and should not be on the menu this way. These items must have a letter of parasite destruction if they will be asterisk on the menu. Menus should be changed to indicate no under cooking occurs with salmon, mahi, roast, prime rib, or pork if they are not being undercooked. Verification required for menus change by 6/30.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine with build up along chute. Ice machine is not being used much due to its low levels but should still be maintained clean at all times unless removed. NOTE: Although not observed, transportation of cold products to offsite locations must be done using methods to ensure food remains at proper temperatures particularly when it comes to product with dates such as lunch meals. Use of ice packs, refrigerated trucks, or other effective means must always be achieved. If refrigerated truck is being used it should be monitored to ensure that it will maintain foods at proper temperatures (log). All food must be adequately cooled, transported with the proper methods and maintained at proper temperatures once the site is reached. No violation observed today but was discussed with PIC.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed chicken being par cooked. Chicken read 100F when removed from the pan into the walk in cooler. After discussion with PIC (Dave) chicken will be fully cooked from now on without interrupting the process. Initial establishment was par cooking, cooling, and reheating as needed. If this process would like to be used prior approval must be maintained on site and made available upon request. CDI- All chicken was heated to read 170F as it was just cooked during inspection. Verification required for menus change by 6/30.

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 - Repeat - Observed several items in walk in cooler out of date compliance from 5/21 - 6/15. These items included garlic and oil mix, beans, cheeses, deli meats, cured meats (keep refrigerated), sauces, dips, and other items. // Observed food prepared for satellite kitchens in charlotte labeled for 10 days 6/22 - 7/01. This process must discontinue immediately as foods prepared in establishment only have 7 days if maintained at 41F or below and 4 days if maintained 42-45F or below. All dates were changed out initial to read 8 days and changed again to read 7 days. 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 feta cheese, gravy, mac and cheese sauce, watermelon, and other items not dated. Verification is required for items noted above by 6/30. It is vital that date marking be addressed and that changes occur to ensure that food is safe. If upon return visit items are not addressed further action such as a risk control plan may be requested.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed one bucket reading 0 ppm. Observed towels (wet) stored on prep areas.

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 knives stored in sanitizer for use. Discontinue this storage. This storage can cause sanitizer to be introduce to food directly. Only use methods listed above.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed on under counter prep areas in lunch box area. Cleaning needed on all fans throughout.

5-205.15 Maintain a plumbing system in good repair. - 0pts- Observed a leak on condenser line of produce/meat/deli walk in cooler. Bucket is being used to catch water. Repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored uncovered in direct contact with food ingredients in box lunch prep areas. CDI beverage voluntarily 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 items in several areas of facility not date marked. CDI items voluntarily discarded. REPEAT VIOLATION. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items labeled incorrected. CDI Items properly labeled. Observed items past time/temperature window. CDI items voluntarily discarded.

/6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in box lunch prep areas.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing a hair restraint in main prep room.

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 handle of cup stored directly in croutons.

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 packs used for catering transport and ice paddles stored directly on floor in walk-in freezer.

5-205.15 Maintain a plumbing system in good repair. Observed handsink leaking in main prep room.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several absorbent type ceiling tiles in dish machine room.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed date last shellstock from container used not recorded on tag. CDI facility wrote date on tag for today's service.

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 several containers of prepared food and homemade sauces not date marked. CDI items 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 soft cheese, prepared food items and pickled onions past time/temperature window. CDI items 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 Observed prepared food containers in Cambros for transport in walk-in cooler not cooled below 45F below sealed in Cambro boxes. CDI containers removed from Cambros and left uncovered to rapidly cool.

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 containers of spices and various dry goods under prep table not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one plastic container of food items stored directly on floor under prep table.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed one hand sink without paper towels. CDI - Towels supplied.

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 containers of cheeses - goat, feta, mozzarella, and brie. CDI - 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 expired product - cream cheese and hard boiled eggs dated from July. CDI - voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed several menus without consumers advisory - NY strip, beef tenderloin, raw oysters, seared tuna, ribeye steak, beef filet, sirloin, florentine filet, beef oscar, lamb chops. VR - verification required. Will return next week to check that menus have been corrected. Please contact Sarah at sarah.makres@mecklenburgcountync.gov with electronic menus for review before printing.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed catering items going out into unrefrigerated truck without adequate cooling equipment. VR - verification required. Catering manager Darin will address and show me how problem has been remedied at return visit next week.

3-501.13 Use approved thawing methods. Observed raw turkey thawing in pan with overflowing running water. Water measured above 70F and product had reached 72F. CDI - product was removed to cooler immediately, PIC was educated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one bucket of chicken soup stored on the floor of the walk in freezer. CDI - moved to shelf. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed dusty standing fan running in food production room. Clean fan.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food worker without hair or beard restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two stacks of damp wiping cloths.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed some unsleeved single service cups and forks.

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