SEALED AIR BISTRO

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 metal pans with slight buildup/residue while being stacked as clean. -CDI- PIC placed the pans on the soiled wired rack so the pans could be re-washed, rinsed, and sanitized. Due to severity, no pints taken. (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: 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 .

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a nozzle attached to a hose in the mop sink while under continuous pressure. -CDI- EHS provided education on backflow. PIC turned the water off and released the pressure. (1 pt)

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the handwash sink adjacent the Turbochef in the patron service area. CDI - PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided to the central patron service station (containing the sandwich cold wells and hot plates for soups). CDI - PIC provided paper towels.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed cases of unwashed red and green peppers stored on the shelf directly above cut and RTE pineapple in the WIC. CDI - Pineapple moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chub of ham stored in the WIC with the date mark of 3/24-4/3, which is 11 days. Correct discard date should read 3/30. CDI - PIC corrected date mark. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a container of “Raid” ant and roach killer on the chemical rack in the dry storage room. “Raid” is not approved for use in commercial kitchens. CDI - PIC 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 a dish of tabbouleh salad cooling in the WIC at a rate of 0 degrees/hour. PIC stated he had just prepped the item at the beginning of the inspection for a catering order at 11am. Dish was observed 3/4 wrapped in plastic and on a sheet tray on the rolling rack with another sheet tray directly above it, not allowing for proper air flow around the product. REPEAT. CDI - PIC moved to top of speed rack to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 a toaster stored as clean at the Turbochef service counter, in the cabinet and directly adjacent to the handwash sink drain line which allows for potential contamination.

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 the exterior of the cookline equipment surrounding the fryers to be covered in an accumulation of food/fryer debris. - Observed the exterior of the refrigerated drawers beneath the Turbochef in the patron service area.

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 marinated raw chicken cooling at a low rate. Items were found cooling stacked on top of each other with not a lot of air flow. -CDI- PIC placed items flat on sheet tray to facilitate rapid cooling. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on dumpster. -CDI- PIC closed door. -0.5-

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed egg salad croissant in low reach in at pizza station that was placed on TPHC the previous day. CDI - employee voluntarily discarded food.

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 chickpea salad in covered bowl cooling in WIC at an insufficient rate. REPEAT. CDI - PIC moved chickpea salad to shallow uncovered metal pans. Verification visit within 10 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in quat sanitizer below 150 ppm. CDI - employee replaced with sanitizer at adequate concentration.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee handle soiled dishes and switch gloves to handle clean dishes. CDI hands washed.

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 turkey sandwich that was dated today though turkey sliced uyesterday. CDI item changed date. Observed enchilada sauce (8/7) and arugula (7/27). CDI items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (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. Observed items on breakfast bar that was on time but no logs filled out for the morning. CDI items voluntarily discarded. Observed pizza station that uses time for lunch at 11 and logs pre-filled out. Told facility they must start time when all foods are pulled and check prior to service start time. CDI log discarded food at 41F and below and time will start when top is removed. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf,. Observed facility stated that undercook burger meat, salmon, and steaks to order. Facility has disclosure on glass but no advisory on menu that is posted. Add asterisk and consumer advisory verbiage. Verification required Verbiage needed: “These items are served raw or undercooked. Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. “

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 tomatoes and black beans that were cooling in walk in tightly covered and dropping at a slow rate in the walk in. CDI items cracked and placed in freezer for a quick chill. 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed granola, dried cranberries and brown sugar bowls that were sitting on top of food shield near oatmeal and grits. PIC stated guests will pull items on top for easy dispensing. Told PIC bar needs to be managed to ensure food is protected at all times during service. CDI items moved underneath food shield to protect contamination.

4-401.11 Equipment, Clothes Washers, Dryers and Storage Cabinets, Contamination Prevention - Location (C) Observed deli was paper, gloves, knives, and utensils stored under link line in unused deli area. CDI items relocated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken grilled today tightly closed in the walk in cooler. CDI: container vented. REPEAT VIOLATION -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pizza sauce tightly wrapped and stored in the pizza prep reach in to cool. CDI: sauce was removed and placed in a shallow metal pan in the walk in cooler uncovered. -0.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed quat sanitizer buckets stored directly on the floor and on prep surfaces. EHS discussed with employees and buckets were removed to a shelf under prep tables. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic containers at the sanitized dishes shelf. -0.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 a pan of chicken skewers in the hot holding cabinet at 124F. Per PIC, skewers were placed in the cabinet about an hour ago. Observed sautéed vegetables hot holding on the flat top grill at 130F. CDI: chicken skewers and sautéed vegetables were heated back up to 171F and 169F before end of inspection. -1.5-

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 a container of quinoa (8/1) and another container of pasta salad (8/1) stored in the walk in cooler past 7 days. CDI: voluntarily discarded. -1.5-

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 discard time written for salad station, pizza station, and burger/stir fry station. PIC stated items were brought out at 10AM and gets discarded daily at the end of service at 2PM. CDI: EHS allowed PIC to write discard time down. -1.5-

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 several TCS foods made today tightly wrapped in the walk in cooler. TCS foods were still above 41F. CDI: items vented and/or uncovered to allow quicker cooling. -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 garlic butter dated as 3/8 and to be used by 3/11 in the walk in cooler. CDI: voluntarily discarded. -1.5-

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 All TPHC paperwork has not been prepared for food this morning. Cold food and hot food were on the serving line, yet no temps and times have been recorded. CDI- Employees recorded proper time and temps of foods on line.

2-402.11 Effectiveness-Hair Restraints - C Food employee was not wearing hair restraint will washing vegetables. CDI- PIC gave hair retraint to employee to wear.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air-dry.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables that were stored above ready-to-eat salad bar items in walk-in cooler. CDI- Items were reversed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

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

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed employee attempt to remove burgers from the oven to place back on to hot holding. Burgers were measured at 150F. CDI by placing burgers back in oven to continue reheating to proper temperature.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items on hot holding on flat top measuring below 135F. CDI by reheating to above 165F and placing back on hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in walk in cooler and on serving line measuring below 45F. CDI by voluntary discard of coleslaw and rapidly cooling chicken in walk in freezer. Chicken measured below 41F by end of inspection.

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 items in walk in cooler date marked improperly. Items were marked with 11/2 but the items had been cooked the previous day. CDI by relabeling with the proper make date and providing education about how to properly date mark.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scored cutting surfaces on prep units.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cup on vinegar stored on handsink. CDI by voluntary discard.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of various liquids stored with no labels.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster door. 5-501.12 Outdoor Enclosure - C Observed garbage scattered on dumpster pad.

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 light debris build up on floor of walk in cooler.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above raw beef in walk-in cooler. CDI all raw meats properly stored.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken and cooked ground beef stored on grill top for hot holding measuring below 135F (see temp chart). CDI items reheated and placed on TPHC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed numerous containers of TCS RTE foods prepared 3 days prior to inspection not date marked (carving ham, TCS RTE foods at pizza prep unit). CDI all TCS RTE foods properly date marked during inspection.

NO POINTS DEDUCTED 7-201.11 Store toxic materials to avoid contamination. -P Observed container of glass cleaner stored on shelf located above food prep table. CDI chemicals properly stored.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored clean with food debris and residue stuck to surfaces; CDI utensils pulled and placed into dirty dish pit.

NO POINTS DEDUCTED 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on shelf above food products in back kitchen area.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed various containers of sliced cheese stored in top of cold holding prep cooler measuring 51F; CDI cheese discarded. Ambient temp of inside unit observed at 41F cheese on top will be added to TPHC procedures.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous white powders stored in large un-marked containers.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed prep table stored within splash zone of hand sink with water collecting on prep table surface during inspection. (partition needed to prevent contamination).

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 bulk plastic wrap stored within splash zone of hand sink (within 12inches). Partition is needed to prevent splash contamination.

NO POINTS DEDUCTED 6-303.11 Intensity-Lighting - C Observed damaged light bulbs in walk-in freezer in need of replacing.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees going in and out of walk in unit and continue food prep with same gloves. CDI hands washed and gloves changed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed roasted pork that was stored below raw tilapia. CDI items relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed turkey sausage, sausage links, and egg white frittata that was below 135F in steamer. CDI items reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed raw eggs, boiled eggs, and sliced melon on salad bar that was above 45F. CDI items moved for cooling. Suggest using TPHC for salad bar. TPHC attached to email.

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 anchovies held for 8 days, lettuce, and 2 milk containers that weren't dated. CDI items discarded and dated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed facility with reminder posted on glass in front of egg station but no asterisk and reminder. Verification required.

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 bagels, muffins, danish, and crumb cake that did not have available ingredient or allergen information. Verification required.