COMMON MARKET OAKWOLD

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed all TCS foods held in grill make line above 41F (see temp chart). PIC stated most items in unit have been in over night. PIC stated temperatures of TCS foods in walk in cooler were verified this morning but not TCS items in make units. EHS observed ambient temperature of make unit at 46F. All TCS food was voluntarily discarded. By the end of inspection, make unit was at 43F; PIC placed work order and unit will be serviced by tomorrow. Facility will utilize temporary TPHC for unit until serviced; EHS provided TPHC form. 3-day VR required. REPEAT. *** This is the second full point deduction for cold holding. EHS advised facility formulate a plan to be in compliance by next inspection. If cold holding is out again, a risk control plan may be implemented. (3) 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 .

3-501.18 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) EHS observed cream cheese (whipped in house) and tomato soup in WIC held beyond seven days according to date marking. PIC stated items were frozen and pull thawed yesterday, however, employee forgot to properly add the pull thawed date. EHS discussed process with PIC and provided education. CDI - PIC was allowed to date both items. REPEAT. (1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf EHS observed consumer advisory missing proper disclosure. Advisory contains reminder but does not disclose what items are served undercooked within the advisory. CDI - PIC added proper disclosure. 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf EHS observed burger special and eggs (cooked to order) for breakfast without a proper asterisk. CDI - PIC added asterisk to both items. (0)

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 EHS observed sliced turkey above 41F in make unit, when asked, PIC stated items was cut at 12pm and facility is currently cooling the rest in WIC. EHS discovered numerous containers of sliced turkey in WIC. At this time EHS observed temperature of sliced turkey at 46F. With only thirty minutes left to cool to 41F EHS intervened and advised PIC to stretch all turkey onto sheet pans and place them into the freezer to quickly cool and avoid items needing to be discarded. EHS observed cooked onions in small metal pans in WIC covered with tight plastic wrap, EHS observed inadequate cooling rate after 30 min. EHS observed food employee putting items in WIC to cool tightly covered in plastic wrap; PIC provided education to staff. CDI - EHS verified temperature of turkey was below 41F prior to 4 hour cooling window expiring. Cooked onions were left uncovered to quickly cool. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. EHS observed numerous stacks of single service items stored in hallway to bathroom; this hallways is accessible to guests. EHS observed single service items stored out of original packaging with no covering. EHS advised items be plastic wrapped to prevent contamination due to being stored where guests can access items. (0)

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. EHS observed heavy black residue and debris in low boy freezer gaskets by grill area and black residue beginning to accumulate on gaskets of WIC. EHS advised to increase cleaning frequency to avoid accumulation. (0)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above washed produce in the WIC. CDI PIC corrected the storage order by putting washed produce on the top shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer at 3 comp sink above 400 ppm. CDI PIC added water to compartment and this adjusted sanitizer to about 300 ppm Quat. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the Prep unit across from the grill above 41F. See temperature chart. Ambient air of the unit was 36F today. CDI PIC voluntarily discarded items that were in the unit over night and above 41F. REPEAT

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pan of chicken and pork in the WIC with no thaw date. Also observed an open pack of capicola with no date mark. CDI PIC stated that they were pulled yesterday and he put the thaw date on the pans. 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 containers of dressings dated 12/5 instead of 1/5. PIC stated that staff has to get used to new month and that they put the wrong date on the containers. CDI PIC corrected the date mark. Also observed house made Caesar dressing (made with anchovies) with an expired date mark. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 chemical spray bottle hanging on shelf with clean utensils. CDI PIC moved chemical spray bottle to chemical storage area. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of oil directly on the floor in the back storage room. CDI PIC put containers on a shelf.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep grooves that can not be effectively cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the Prep unit across from the grill above 41F. See temperature chart. Ambient air of the unit was 52F today. PIC stated that the unit had been filled this morning between 8-9 am. CDI PIC put tcs foods in the WIC and cooled back down to 41F or below and discarded items that were in the unit over night. PIC put the prep unit on Temporary TPHC and the maintenance was called. VR needed 9-28-25 For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle hanging on shelf with clean dishes. CDI PIC moved chemical spray bottle to chemical storage area.

4-501.11 Maintain equipment in good repair. Observed prep unit across from the grill not holding tcs foods at 41F or below. The ambient air is 52F today. PIC called maintenance and the unit was put on temporary TPHC. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting board across from the grill with deep grooves that can no longer be effectively cleaned and sanitized.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and bag hanging on shelf with clean dishes and utensils

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed container of shredded cheese being stored inside container on top of sliced turkey. CDI: Container of shredded cheese was relocated.

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 container of housemade hummus with a prep date of 3/8. Observed housemade pimento cheese with a prep date of 3/8. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed potatoes being held on TPHC without a start/discard time. CDI: PIC placed time label on item.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles of sanitizer without labels. CDI: PIC labeled items. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee eye drops being stored on shelving above clean utensils. CDI: Item was relocated.

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. Observed turkey sandwich cooling at a rate of 0.06F/min inside clam shell container in prep unit. CDI: Item was relocated to walk in cooler with lids open. 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 .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed wash water at 91F. CDI: sink was refilled to 124F.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink beside ice machine filled up with ice. CDI: Education provided, sink was cleaned.

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 2 containers of ham with prep date of 12/22, 2 containers of tuna 12/22, and one container of hummus with date of 12/20. Observed containers of tuna salad in grab n go case with discard date of 1/3, PIC confirmed those containers were from the most recent batch prepped on 12/27. CDI: Out of date items were voluntarily discarded, tuna salad in grab n go case had dates corrected during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken cooling at a rate of 0.02F/min inside bus tub tightly covered with Saran Wrap. CDI: Saran Wrap was removed from tub. 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 4-601.11(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 build up of food debris in bottom of prep units, reach in freezers and shelving for canned items. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer, and dicing attachments soiled with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed tomato bisque and cauliflower soup hot holding below 135F. CDI: Items were reheated to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed an open can of pimentos sitting on prep table shelf above 41F. CDI: PIC voluntarily discarded item. All other cold holding was correct. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed corned beef thawing submerged in water, with water dripping from the faucet. CDI: PIC increased water output from faucet to properly agitate particles.

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 wraps being stored on the floor in back storage room.

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 debris build up on shelving throughout kitchen. Clean as needed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee pick up cabbage leaves off of the ground with gloves on then proceed to handle whole cabbage. CDI: Food employee changed gloves and washed hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed one container of sliced roast beef cooling overnight above 41F. CDI: Item was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 one container of precooked turkey sausage with a prep date of 6/10. CDI: PIC voluntarily discarded item. Facility has shown significant improvement in date marking since last inspection. Facility has completed a risk control plan for date marking. 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

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed eggs and roast beef being offered undercooked on menu. Menu only has reminder statement. 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 roast beef in a thick portion cooling inside prep top overnight. CDI: Item was voluntarily. 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 .

6-404.11 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 can being stored on rack with other cans for facility use. CDI: Dented can was relocated.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being stored on prep surfaces.

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 ceiling vents and walls in need of cleaning.

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 six portions of prebagged RTE food (chicken wings and roast beef) in WIC with labels for 12/21/2023. Per conversation with PIC, chicken and roast beef were pulled from the freezer on 12/28 and required thawing label. This is consistent with noted freeze and thaw items seen throughout establishment. CDI- Item was properly date marked with proper thaw date. 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 two (2) bags of open TCS foods (leafy lettuce and spring mix) in mini prep unit with no date marks. CDI - PIC voluntarily disposed. REPEAT. EHS and facility will institute a Risk Control Plan due to multiple unannounced inspections with repeated date marking and disposition violations.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (stovetop cooking) with a wristband. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) employees, including PIC, involved in food tasks (plating food, preparing sanitizer solutions, etc.) with no effective hair restraints.

3-302.15 Wash fruits and vegetables prior to use. Observed one (1) bin of washed apples in grill side prep top with stickers still on surface. CDI - EHS and PIC discussed proper washing of produce; apples were set aside for thorough washing prior to being cut.

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 accumulation of dry food soil on highest clean dish shelf next to stove and at single service shelf next to grill and sandwich prep areas. Clean as needed to prevent soil and dust accumulation.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can at handwashing sink next to ice machine and Beer WIC. Provide some means of disposing of paper towel at each handsink.

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 minor holes at wall adjacent to 3 compartment sink, where previous fixtures may have been installed. Seal holes in wall such that wall is smooth and easily cleanable.

6-301.14 Post a handwash sign at each handsink. Observed two (2) handsinks (male restroom and ice machine handsinks) without proper signage. CDI - EHS provided replacement handwash stickers to PIC; stickers were affixed to hand washing stations.

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 cooked potatoes, labeled for 8 a.m. on day of inspection, at 48F at 3:`14 p.m. in WIC CDI - PIC voluntarily disposed of out of temperature food. EHS has provided ambient and two step cooling charts for TCS 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Au jus at stove side steam well at a temperature of 118F. CDI - PIC voluntarily disposed of out of temperature food item. 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 Observed one (1) portion of prebagged RTE chicken in stove side prep unit drawer with labels for 09/12/2023. Per conversation with PIC, chicken was pulled from the freezer on 09/19/2023 and required thawing label. This is consistent with noted freeze and thaw items seen throughout establishment. CDI- Item was properly date marked with proper thaw date. 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 one (1) container of hummus past 7 day expiration (prepared 09/13/2023). CDI - PIC voluntarily disposed. REPEAT. Note: Per conversation with PIC, non date mark exempt , TCS food items in grab n go are to be date marked with date of preparation or expiration date on bottom side of container, so as to verify that they are not held for greater than 7 days.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) working containers of spices (spice blend, salt and pepper blend) at cook line with no labels. REPEAT. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed inconsistent labeling on some items in grab n go cooler; all packaged items now list ingredients and allergens, but some items (Back to Cali sandwiches, Mother Clucker Chicken Sandwiches, Pimento Cheese dip and veggies) lack net weight marking. PIC stated that these items are typically manually written onto labeling. REPEAT. (Note: certain labels in grab n go cooler list the name of the packaging facility, but not the address. EHS advises facility standardize labeling to improve clarity.) Note: No escalation in point deduction due to noted improvement. All grab n go articles now include allergy information. Majority of working containers in the kitchen (squeeze bottles of oil, water, etc.) are 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 (1) bag of unwashed produce (onions) stored on floor at WIC. CDI - Onions were elevated prior to end of inspection.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed approximately ten (10) stacks of single service articles (to go containers, single service plastic soup containers, lids, etc.) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with missing lid. Contact waste manage company to repair or replace damaged dumpster.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of cherry tomatoes stored above containers of guacamole in walk in cooler. CDI- tomatoes relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee using corn starch to assist with donning gloves resulting in gloves being contaminated. Observed employee wipe gloved hands on soiled towel and move to prepare food. CDI- gloves discarded; hands washed and new gloves donned. Employee educated on proper glove usage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned chicken in bags in drawers of prep unit on line, and bags of arugula and mixed greens in front prep unit holding above 41F. CDI- chicken that was placed in prep unit this morning was placed in reach in freezer to rapidly chill, bags of greens were 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 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 Observed opened bags of arugula and mixed greens in prep unit without dates. CDI- items were 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 grilled onions, pimiento cheese, cabbage, and hummus past 7 day expiration. CDI- all items discarded. Observed roasted garlic and oil dressing labeled with todays date but prepared yesterday. CDI- product labeled with yesterdays date. 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 TPHC being used to hold cooked and raw pooled eggs at cook line. Product was properly labeled however facility does not have any written procedures. CDI- template procedure provided and completed during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 items prepped today such as sliced turkey, Buddha mix, tofu, etc. covered with plastic wrap and placed in prep units on line. CDI- items uncovered and placed in walk in or freezer to rapidly cool before cold holding on line. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil and water near cook line without labels. Repeat violation. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observe packaged food in glass door coolers for customer self service not labeled with quantity of contents. Sandwiches did not include sub ingredients for bread or condiments. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed labels for sandwiches do not include allergens.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed both buckets of sanitizer with less than 50ppm quat. CDI- sanitizer emptied and remade to proper concentration.

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 container of oil leaking in dry storage resulting in oil spilled on plastic storage container below.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink in front kitchen area not properly functioning and labeled do not use. Facility has two other hand sinks properly functioning.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed table designated for employees in front kitchen area with dry goods stored on table and not separated from food prep. 4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed flat top grill in front kitchen not under a hood system being used to melt butter. This unit shall be used for heating pre-cooked foods or boiling water only.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee not washing hands between changing gloves and tasks. EHS had employee wash hands and provided education on when to wash. CDI

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer concentration in three comp sink was at 100ppm concentration. Sanitizer directions state it must be at 200ppm. PIC corrected concentration. CDI Repeat For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY For more information, please visit: http://meck.co/FoodSafety 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 . 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 prep boards and cutting board that had not been cleaned in over 4 hours. Employees stated they are cleaned once a day. PIC facilitated cleaning of boards. CDI For more information, please visit: http://meck.co/FoodSafety 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed saurkraut and lettuce bags opened with no date. PIC stated they were opened day prior and dated. CDI For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 multiple TCS items with expired dates. Carrot soup, 2/10, Feta cheese, 2/27, cream cheese 2/22, egg salad 3/1, pasta salad 2/28. PIC voluntarily discarded all items. CDI Repeat For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed thousand island dressing with no label.

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 with a watch.

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 multiple dry wiping cloths with visible debris and soiling.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at 98F, not reaching 110F for 3 comp sink detergent used or 100F required at handsinks. VR

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed spray nozzle attached to hose in can wash with no under pressure backflow device attached to faucet. PIC removed spray nozzle. CDI

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 debris and buildup around and behind tables, prep areas and equipment, soiled floors throughout. Repeat

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed utensils sanitizing in 100 ppm sanitizer solution. PIC states facility uses tablet sanitizer. Instructions on bottle states concentration for food contact surfaces shall be 200-400 ppm. CDI, concentration adjusted to 300 ppm.

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 Tofu, Turkey and provolone cold holding above 41F. Observed provolone stacked past fill line. PIC states tofu and turkey was just sliced. CDI, items placed in freezer to cool. Observed TCS foods temperature drop to 38F. EHS advised PIC to cool TCS foods before placing at prep coolers.

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 containers of ranch with 11/22 date mark. CDI, item discarded by PIC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed cooked turkey thawing in prep sink with no running water. CDI, item placed in container under running water.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed ceiling trap with dead flies near 3 compartment sink. Need discarded.

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 styrofoam cups stored on floor in dry storage. CDI, items relocated off the floor.

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 grease build up on wall and ceiling to the left of vent hood. Need cleaning.

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 soiled floors throughout kitchen. Need cleaning.

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 tomato soup, chili, and hummus with date mark 8/11. CDI, item discarded by PIC.

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 soiled floors under prep tables and equipment. Need cleaning.

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 foods cold holding above 41F at 2 door prep cooled near pick up window. Observed ambient temperature at 44F. CDI, items that have less than 4 hours in prep cooler relocated to walk in and other items discarded by employee. PIC made service request to have equipment serviced. Establishment will use TPHC until equipment is repaired. Verification required.

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 disclosure or reminder for reduced menu. Verification required.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors at kitchen. Need cleaning.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed access to hand sink blocked by stool and box. CDI, item removed.

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. 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 no change in temperature for chili. CDI, item reduced to smaller portions.

Repeat: 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 items in prep top cold holding above 41F. PIC states temperature is recorded in the morning. Observing temperature log with items at 36F. Observed internal temperature at 39F. Observed temperature of items after an hour drop 2 degrees. CDI, items switched out and placed in walk in to cool. EHS advised PIC for staff to record temperature 3 times a day. Observed tubs of oil and clarified butter being stored at room temperature. EHS couldn’t verify if product is shelf stable. EHS advised PIC to retain copy of invoice or container for verification.

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 date mark of 2/3 on containers of blue cheese. CDI, items discarded by PIC. Points reduced due to overall good date marking at facility.

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 chili cooling in large bucket. CDI, items reduced to smaller portions to cool. PIC states facility has ice wand that they can use. EHS advised PIC to use ice wand, active stirring, and smaller portions when cooling. EHS advised PIC to monitor temperature during cooling process.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed broccoli salad, potato salad, and pimento cheese label without quantity of contents. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed broccoli salad, pimento cheese, and potato salad with no allergens label. Observed egg yolk, dairy, and soy as ingredients in items. Verification required.

4-501.11 Maintain equipment in good repair. P Observed baseball bat holding up hand sink near 3 compartment sink. Need repaired. Observed walk in cooler where drinks and foods are stored not in good repair. PIC states facility has technician coming tomorrow to repair equipment. Observed pan stored under prep cooler to catch water drippings from prep cooler. EHS advised PIC to monitor equipment as this can be a sign of potential repairs.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed large flat grille top with out hood in dry storage room. Observed grease build up on wall and ceiling of room. PIC states no items are cooked on flat top and the yellow residue is from years back.

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. Observed no written procedures. CDI, EHS educated PIC on new requirement.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by ice machine. CDI, paper towels provided.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey and sliced ham cold holding above 41F. CDI, items discarded by PIC. Points remain the same due to significant improvement since previous inspection.

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 on date marking please visit: http://meck.co/FoodSafety. Observed sliced deli meats and grilled onions held past 7 days (10/21 and 10/1). CDI, items discarded by PIC.

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 produce stored on floor at walk in cooler. Items shall be stored and kept 6 inches off the floor.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic containers with no handles being used to scoop flour.

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 debris on floors at right corner near 3 compartment sink and under prep tables. Need cleaning.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soiled knives at hand wash sink by 3 compartment sink. CDI, items removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on slicer stored as clean. PIC states slicer is cleaned after each use. CDI, item to be removed for Wash/Rinse/Sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna, hummus, ranch, blue cheese, cooked eggs, turkey, ham, sliced tomato, fajitas, turkey sausage, and cabbage cold holding above 41F. PIC states items were taken out of prep unit for an hour to service unit. PIC states foods are not held overnight at prep unit. Observed internal temperature at 53F for prep unit. CDI, all items discarded by PIC. PIC states facility will place foods on time until unit is serviced. Verification required.

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 date mark of 7/1 on hummus. CDI, item discarded by PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory for breakfast items on paper menu but not on chalk board menu. Verification required.

6-404.11 Segregation and Location-Distressed Merchandise - PF Observed dented can stored on rack for retail use. CDI, item discarded by PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large items blocking hallway handsink. Observed plastic ware inside dish handsink. CDI - All items removed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed dented cans stored as use for customers. EHS educated PIC and cans were relocated for discard/credit.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - Items relocated to correct storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili and chicken pot pie holding below 135F in steam table - see temp chart. CDI- Both items pulled to reheat on stove to 165F or above. (Chili reheated to 180F+). Observed hash potatoes sitting on top of steam table holding at 123F. CDI - Placed on temporary TPHC and wrote in time stamp; PIC stated they discard at start of lunch. Hash will be held inside steam table for permanent corrective action.

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 tomato jam (3/18), Alabama white sauce (3/19), and roast beef (3/19) out of 7 day date mark window. CDI - Discarded. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pooled eggs and cooked eggs held near grill on TPHC with correct time stamps..facility has not obtained written procedure for either item. CDI - EHS provided TPHC templates and completed during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed blue fans inside walk in cooler in need of cleaning. Observed gaskets throughout equipment in need of cleaning. REPEAT. *Item noted last inspection in compliance; kept at zero points*

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 floor tiles and walls in need of cleaning behind and around 3 comp dish sink. Increase cleaning frequency.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI - EHS intervened and hands were re-washed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels unable to be provided due to dispenser not operating properly. CDI - PIC provided paper towels accessible for hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items were holding in a bucket above 45F; see temp chart. PIC stated items were placed for holding about 2 hours ago. CDI - Items taken to freezer to cool down rapidly. Observed pimento cheese and other sliced cheeses in flip top unit holding 47F and above. CDI - All cheeses discarded. REPEAT.

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 bag of portioned chicken with date mark. PIC stated it was cooked on 11/10. CDI - Bag correctly date marked. 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 pimento cheese (11/2), feta cheese (11/5), jalapeño smear (11/5), salmon smear (11/5), veggie smear (10/20), thousand isle (10/20), bleu cheese dressing (11/2), and goat cheese (10/01) Expired from time/temperature window. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food held in ice bucket next to handsink without splash guard. Store food away from handsink or provide splash guard for handsink at make line.

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 handles stored inside products in cold drawers and dry goods.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed floor fan in need of cleaning in food prep area.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed drinks had been dumped in handsink at bar. CDI - Sink was washed out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goat cheese, turkey, tomatoes, and other TCS foods cold holding above 41F in main flip top unit. CDI - Lids were also placed on unit and unit was reading 41F ambient temperature. Items placed in unit at 8 am will be discarded after breakfast service at 12 pm. REPEAT. *Same equipment issue was noted last time; EHS recommended using cold holding logs & will email an example. A risk control plan may be implemented next inspection if issue continues to occur.*

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 queso fresco (5/10), potato salad (5/22), greek pasta (5/29), and hash 5/29 all expired from time/temperature window. CDI - All 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 baked tofu cooling on speed rack in kitchen without any cold air flowing around product to remove heat. CDI - PIC immediately moved pan of tofu onto speed rack in walk in cooler. REPEAT. *Points not escalated due to improvement since last inspection*

4-501.11 Maintain equipment in good repair. Observed gasket and door on ice machine in need of repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on gaskets in flip top units and on outside of equipment throughout service line.

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 cleaning needed behind storage shelving on floor tiles and walls.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine for glassware at bar providing 0 ppm chlorine sanitizer. CDI - Graham replaced bottle of chlorine sanitizer and dish machine was able to provide 200 ppm chlorine sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed black bean corn, pimento cheese, turkey, tomatoes cold holding above 41F in main flip top unit. CDI - PIC placed all items in flip top on temporary TPHC and placed time stamp for discard time of 5 pm. Lids were also placed on unit and unit was reading 41F ambient temperature. EHS recommended keeping lids on unit at all times and keeping less product in each container to hold TCS foods at 41F or below. Observed boiled egg mash in side flip top unit at 46F. Employee stated mash was made around 11 am today. CDI - Employee removed lid from container and placed in walk in cooler to rapidly cool. 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 Observed boiled egg mash not properly holding at 41F or below. Employee stated mash was made around 11 am today; item had not been cooled with proper method. Observed pork butt in walk in cooler at 56F covered tightly with lid in plastic container. PIC stated he was recently working with meat on prep counter. CDI - Removed lid from container to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on sink at bar.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P At the small prep cooler, observed chicken salad, hummus, eggs above 41F (see temp chart). In the sandwich prep cooler observed turkey, tomatoes, and pimento cheese stacked to high resulting in temperatures above 41F (see temp chart). CDI. PIC placed chicken salad, and hummus in the reach in freezer to cool below 41F. Eggs were cooled in the walk in to 41F. Pimento cheese, turkey and tomatoes were cut in half portions (top portion was voluntarily discarded) and bottom product was below 41F. Repeat. No addt'l points taken; PIC has temp logs; monitor temperatures more frequently. Full points deducted at next inspection if not corrected.

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 COMMENT: Observed pico de gallo with prep date of 3/4, and enchilada sauce in the walk in cooler with a prep date mark of 3/1 and 1/23. CDI. The PIC voluntarily discarded the products. No points taken as the facility does a good job with date marking overall and PIC stated items should have been discarded this morning. Discard all out of date items every day to maintain compliance.

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 COMMENT: Observed items on time properly labeled with date mark stickers. The procedure for marking time is adequate, however the written procedure could not be provided. CDI. Worked with the PIC to type up TPHC sheet at the end of the inspection to post in kitchen.

4-501.11 Maintain equipment in good repair. COMMENT: Reattach ice machine lid and replace the torn gasket on the tall reach in freezer.

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 debris on floor drains and FRP wall in main cooking line. Repeat.

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 chili cooling in the walk in from last night at 49F. Facility opens at 6:30 AM, chili was temped at 9:45am, and manager stated it was made last night. Observed hummus cooling with a cooling rate of zero (0). The hummus was in walk in cooler at 9:45am at 81F. Humus temperature was rechecked at 10:15 at 81F with a cooling rate of 0F/minute. CDI (corrected during inspection). The PIC (person in charge) voluntarily discarded the chili. The hummus was placed into smaller portions and placed in freezer to cool quickly to 45F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P In the sandwich prep unit, observed lettuce, sprouts and tomato above 45F (see temperature chart). CDI. The PIC placed the foods in the walk in cooler to cool down from morning sandwich prep.

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 chili in walk in cooler from last night cooling in large container. Observed hummus cooling in large container in walk in cooler. Observed grilled onions cooling out at prep table in kitchen with no refrigeration to cool quickly. CDI. The chili was voluntarily discarded. The hummus was placed in thin portions and placed in reach in freezer to quickly cool. Grilled onions were placed in the walk in cooler to adequately cool.

4-101.19 Nonfood contact surfaces shall be easily cleanable and smooth. COMMENT: Observed cardboard used as separators for sauces in the dry storage area. Remove cardboard, or replace with easily cleanable non food contact equipment such as plexi glass or plastic divider that is smooth and non absorbent.

5-501.114 Using Drain Plugs - C 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. COMMENT: No drain plug observed at outside pink receptacle. Observed uncovered pink dumpster receptacle (lids were broken).

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. COMMENT: Observed food debris on and surrounding floor drains throughout the kitchen. Increase cleaning frequency.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine and back side of ice machine on soda machine. Make sure to increase cleaning frequency.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta date marked for 7/23. Observed tofu chickenless date for 7/24. Observed roast beef in walk in cooler date for 7/25. Observed hard boiled eggs not date marked. CDI All items 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 Observed beets not date marked in walk in cooler that were prepared yesterday and will not be used all today. CDI PIC was allowed to back date due to certainty of when it was prepared. However if in future if product is not date marked and was made prior that day will be required to be 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 products being stored in plastic bins on bottom shelf in back room with minor food debris. Make sure to increase cleaning frequency.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on ice machine and reach in freezer. Make sure to keep in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed reach in unit holding PHF that is clearly labeled for nonPHF. PIC stated that permitting, M. Oliver had stated that unit was okay to hold food in. However due to manufacturer specs, it is not approved for this. Going forward with cold holding and new regulations regarding cold equipment, may be required to replace in future with approved equipment. Will follow up with supervisor.

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 absorbent tiles in bathroom. REPEAT Observed 3 lights out under hood. Low Risk no points deducted. Establishment was permitted with absorbent tiles.

3-201.11 Use food from approved sources only. -P 3-202.13 Eggs - P Observed eggs being bought from Coddle Creek Farms 114 Ledgewood Lane Mooresville NC 28115 phone number 704-402-8885. Operator informed that eggs were being sold 30 dozen to each establishment. After contacting supervisor and regional, received confirmation that eggs can only be a maximum of 30 dozen per week if not graded. Operator informed that only 30 dozen eggs were sold this week and would not sell anymore eggs this week. CDI Food establishment allowed to keep eggs due to operator not providing more than 30 dozen eggs this week. Made operator and food establishment aware of rules and to assure compliance in the future. REPEAT no points deducted as a result of communication error.

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 grits at time of inspection cooling at 74-75 degrees; approximately 30 minutes product was still at 74-75 degrees, cooling at a rate of 0 degrees per hour. CDI PIC placed product back on ice bath. *Make sure to have a effective ice bath and possibly divide product into two shallow pans to help with a rapid cool down.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food holding in case above 45 degrees. CDI For today, PIC will be placed on temporary TPHC. VERIFICATION REQUIRED

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed lettuce and spinach marked from 8 am- 2pm held on time. CDI PIC stated product was changed out but stickers were not; food employee marked the for the correct time. Please make sure to label for the correct time to ensure correlation that product was discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing thermometers in 2 cold holding units. Make sure to replace. Did not observe a thin probe thermometer. VERIFICATION REQUIRED.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent tiles in bathroom. Areas required for cleaning shall be nonabsorbent, smooth and easily cleanable. LOW RISK.

3-201.11 Use food from approved sources only. -P Observed eggs bought from Brooks Farm P.O. Box 2866 Concord, NC 28205. 704.273.9096 contact number. 30 Doz Brown Eggs were delivered in this batch and they did not have any grade information on the reciept. Spoke with Cyrus Brooks on the phone during the inspection and he stated that he is not inspected by NCDA and could not tell me how many eggs he sold. For him to be an approved egg source, he can sell up to 30 dozen per week and as he as exceeded this limit with just this facility, and he is selling to other facilities, these eggs are not an approved source. Cdi- eggs discarded and NCDA contacted.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed lettuce stored in the lower portion of the flip top table with no container or wrapping and it was touching the top sides of ceran wrap on other products and the sides of the unit which do not get washed, rinsed, and sanitized on a regular basis. cdi- lettuce put into a container.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed soups that had been reheating 1 hour and were only 65-100F today due to the steam table being unplugged. cdi soups put onto stove where they were brought up to >165F.

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 turkey cooling on the flip top table overstacked- cdi top of product pulled and cooled down in the walk in cooler.

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 scoop stored in a container with standing water wtih debris. Spatula stored under bread press.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed a gloved employee handling raw bacon, take off gloves, and put on new gloves without washing hands. Cdi talked with PIC about the need to wash hands before placing them back into the clean glove box and before handling any ready-to-eat food or clean linen/utensils. employee washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels supplied at the back handsink today- cdi supplied durinig inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Thank you for replacing the main dumpster. The lid on the cardboard dumpster is cracked/broken and the drain plug is missing on this container. Discussed juice labeling requirements for a possible future product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS items holding at >45F today- products discarded to correct. Do not use this display case until it is repaired.

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 small end of ham that was opened on the 7th which is past its 7 days- discarded to correct.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed hashbrowns at room temperature with no time on them. Back timed to correct today.

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 sliced turkey cooling in the 2 door make table today- moved to walk in cooler. Observed cut turkey in the walk in cooling in a deep portion in a covered in a plastic container- opened up today to correct. Be sure all sliced deli meats, lettuce, and tomatoes meet the 45F or less withing 4 hours.

4-502.11(A) Maintain utensils in good repair. Observed a hole in the ice bucket today.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the cardboard dumpster missing a top lid and the main dumpster lid was open due to an overflowing container.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failure to ensure TCS foods are maintained at proper cold hold temperatures and cold hold equipment is operating properly. CDI- through instruction

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods cold held above 45 F. see temp chart VR Facility to use temporary TPHC for vegetables and move high dollar advncae prep foods to working unit until main unit corrected

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 multiple foods processed in advance of today with no date mark. CDI- date marked 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 nmultiple TCS foods date marked 8 or more days prior to today. CDI- discarded voluntarily

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 multiple soiled dry wiping cloths on cutting boards.

4-501.11 Maintain equipment in good repair. Observed main prep unit not holding cold TCS foods at 45F or below. VR unit to be tested