THE FLOUR SHOP

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed food employee preparing raw meatballs directly beside an employee preparing ready to eat cakes. Employees were prepping these items on the same prep table in very close contact with each other. EHS did not observe cross contamination during the inspection. CDI- PIC instructed food employee with raw meatballs to relocate to a separate prep space. -0- 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few items in the walk in cooler with no covers. EHS advised PIC that items should be covered when they have finished cooling. -0-

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 beef stock cooling in the walk in cooler at 82F. PIC stated that the item had been placed in the walk in cooler to cool at 12:30pm. EHS observed that the chicken stock missed the 2 hour window to hit 70F. CDI- PIC voluntarily discarded the chicken stock. -0- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 the following items in on the cook line with no dates; ribs, chorizo, and pesto. CDI- PIC dated the items as they were present during prep. **REPEAT** **Points remain the same due to overall improvement** -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 .

3-501.15 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 large pot of beef stock cooling in walk in cooler. EHS did not observe any active stirring or monitoring of this product during the inspection. CDI- PIC voluntarily discarded of the product. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants present in the kitchen on prep shelf above prep table near deli slicer. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored on the floor of outside storage shed. **REPEAT** -0.5-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility did not have an accurate irreversible registering thermometer onsite. EHS observed that the thermometer was reading approximately 10 degrees different than EHS’s thermometer. During inspection thermometer could not remain on. 10-day VR -0.5-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed facility did not have hot water at the start of inspection. PIC stated that hot water heater was in disrepair and that it is currently being serviced. EHS observed water at 65F. CDI- Facility was able to get the hot water heater replaced during inspection. EHS verified that hot water reached 100F at hand sinks. EHS verified that high temperature dish machine was working properly (166F) and did not observe any dirty dishes during the visit. -0- SEE COMMENTS FOR DETAILS ON NEW WATER HEATER.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles and AC vents with dust accumulation. Observed vents above dish area in need of cleaning.**REPEAT** -1-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dish washer handle dirty dishes, don gloves without washing hands and then proceed to touch clean dishes. CDI- EHS provided eduction and PIC instructed food employee to wash hands and rewashed dishes. If hand washing is marked noncompliant during next inspection point will be deducted.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near the dish area was blocked. CDI- PIC unblock edge the hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near dish machine. CDI- PIC stocked paper towels at hand sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a plastic container being filled with water at the handsink. CDI- EHS provided education and plastic container was removed.

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) Obsered the following items in on the cook line with no dates; marinara, cooked beef, chorizo, cooked potholes, scalloped potatoes, blanched fries, risotto, and Demi sauce. The following items were found to be out of date; tomato pasta (10/14), chorizo (10/16), beef juice (10/16). CDI- EHS allowed PIC to date items in prep unit as they are brought from batches in the WIC. All items found to be out of date were voluntarily discarded by PIC. -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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few squeeze bottles without labels.

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. EHS observed wet nesting throughout clean equipment area. Allow pans to air dry before storing. REPEAT. -1- 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish washer cloth drying dishes. CDI- PIC educated employee and dishes were sent to dish to be w/r/s.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored on the floor of outside storage shed.

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 shelves using for clean dishes storage to be rusting. Observed prep table legs with rust. Repair or replace.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles and AC vents with dust accumulation. Observed walls at dish area in need of cleaning.**REPEAT** -1-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC failed to ensure cold holding and cooling procedures were being actively controlled. EHS observed all TCS foods in WIC held above 41F. PIC stated door was left open after a delivery. Facility has a key drop for the deliveries and door was found open around 1pm. No temperatures were taken to ensure the food was cooled back down from the door being left open; nor was temperatures taken of foods cooled the day before to ensure that they met the cooling time/temperature window. 10-day VR required. (1) A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P EHS observed food employee grabbing raw fish to cook on flat top with bare hands and then go to work with utensils and RTE food without a proper hand wash. CDI - EHS stopped employee and had employee wash hands before continuing to work. (2)

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef over fish and pork in two-door lowboy unit. CDI - PIC rearranged storage order; no contamination was observed. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 numerous items prepared yesterday in WIC above 41F. No temperatures were taken during the cooling process to ensure food was cooled down properly. WIC door was left open during a delivery in the morning stated by the PIC. CDI - All cooled foods prepared from yesterday were voluntarily discarded due to temperature/time windows being missed. (0) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods stored in WIC above 41F (see temp chart). PIC stated door was left open after a delivery. Owner found door open at 1pm and closed door. No temperatures were taken after event and EHS observed ambient temperature of WIC between 42-41F. EHS will allow facility to operate until close due to adequate cold holding and space in front area; facility operates until 9pm. Facility is not permitted to cook/cool any items until make unit can be assessed. EHS also observed gap near bottom of WIC door that is allowing cold air to leave the unit. PIC had notified repairman who will come by tonight to assess. PIC turned down thermostat and WIC reached 39F before end of inspection. EHS will follow up with verification visit tomorrow to observe compliance. REPEAT. 3 DAY VR REQUIRED. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (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 items that are “cooked to order” on the menu without an asterisk denoting that the item can be served undercooked. PIC stated this will be fixed by tomorrow. TEN day VR required. (0.5)

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 Observed numerous sauces and stock cooling in large containers in WIC. Some containers of food prepped from ambient temperatures were covered such as tomato paste and cooked potatoes. CDI - Foods were discarded due to being held above 41F. (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 .

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. EHS observed wet nesting throughout clean equipment area. Allow pans to air dry before storing. REPEAT. (1)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles above WIC door and above entry door to back kitchen area. PIC stated tiles are going to be replaced soon. EHS observed rusted AC vents above dish machine in back area. REPEAT. (0.5)

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee entering building from outside then donning gloves to work with food without washing hands. CDI - PIC told food employee to discard gloves, wash hands, and don new gloves. (2)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels by hand sink in dish area. CDI - PIC placed paper towels at hand sink. (0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish in make table reach in stored above RTE foods. Observed raw shrimp stored above produce in WIC. CDI - PIC re-arranged storage order. (3) REPEAT. EHS provided PIC with storage order hand outs and advised PIC if violation is observed on next inspection a risk control plan will be implemented. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter, vodka sauce, shallots/oil, garlic/butter spread, and spinach sauce stored above 41F (see temp chart). PIC stated Butter and garlic spread and spinach sauce(stored in plastic container placed in metal pan in make table) was made fresh at open, vodka sauce had been left out before placing in make table, and the unsalted butter was stacked above fill line in make table (butter below fill line observed under 41F) . PIC was unaware shallots/oil mixture and unsalted butter were TCS items; EHS provided education. CDI - butter spread and shallot/oil mixture was placed on time for remainder of service, vodka sauce was placed in freezer to cool within time parameters, spinach sauce was placed in reach in unit and unsalted butter was reduced to below the fill line. 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 is not been labeled, or if the label is incorrect. -P Observed anchovies, Caesar dressing, chicken stock, sofrito, and chorizo held beyond 7 days. CDI- PIC voluntarily discarded food. (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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of oil and vinegar without labels. CDI - PIC added labels. (0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans being wet nested in dish area. REPEAT. (0.5)

4-501.11 Maintain equipment in good repair. EHS observed ice machine in disrepair. (0)

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. EHS observed rusted air vents in back kitchen area and two missing ceiling tiles. (0)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedure for responding to a vomit and diarrheal clean up event. CDI. Provided one to the PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. OBSERVED NO HAND WASHING SIGNS AT hand sink. CDI. PIC was provided some.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed multiple raw items and ready to eat food commingled in the RI freezer. CDI. PIC changed the storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on prep table. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers wet nested at clean dish shelving unit. CDI - Utensils separated to allow proper air drying. -0-

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 on vents and ceilings at the back area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bucket in hand wash sink in middle of inspection. CDI- PIC removed bucket. Improvement noted. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored behind RTE chorizo and pomadoro sauce. Did not observed any active contamination. CDI- PIC changed storage order to put raw shrimp in the front of the flip top. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with food debris on food contact surfaces. CDI-PIC washed, rinsed, sanitized slicer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fingerling potatoes and ricotta cheese in pipette bag stored in flip top above 41F due to being over stacked in well. CDI- PIC placed ricotta in freezer to cool and discarded top layer of fingerling potatoes. 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 risotto as and fries with no date. CDI- PIC voluntarily discarded. Improvement noted. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of oils and spices without labels. Label. REPEAT

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on lifted flip top where tongs scrape the not sanitized portion of the equipment. CDI- PIC replaced tongs with W/R/S tongs.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility with high temp dish plate thermometer that did not turn on and had water inside of screen. Obtain working max/min thermometer. EHS will verify within 10 days. 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 gaskets on prep coolers in need of cleaning. Clean.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster without drain plug.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Employee stated that they had not been trained on the reportable illnesses and symptoms and reporting requirements. CDI - EHS provided Employee Health Agreement to the PIC which was reviewed and signed by the employee. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed colander stored in hand sink basin by dish machine on two occasions. Observed employee rinse cup in hand sink. REPEAT. CDI - employee removed colander both times. EHS reminded employee that hand wash sinks are only for hand washing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink in front area and dish machine. CDI - PIC replaced paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw duck stored over onions in WIC. CDI - employee rearranged food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 raw steak in WIC cooling in deep plastic container at an insufficient rate. CDI - employee moved steak to sheet pan to cool more rapidly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed food throughout facility without date marks such as pork shanks, chicken stock, and squash in WIC and collards in low reach in unit. REPEAT. CDI - PIC added date marks. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed spray bottle of degreaser labeled as bleach. CDI - PIC corrected label.

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 raw steak cooling at an insufficient rate in deep plastic container in WIC. REPEAT. CDI - employee moved steak to sheet pan to cool more rapidly. 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 unlabeled squeeze bottles of oil at grill.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of tomatoes stored on floor in prep area. Observed boxes of veal, duck, and squash stored on floor in WIC.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed non-functional high temp thermometer for dish machine. Verification visit within 10 days.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed trash can placed in front of hand washing sink left of dish machine twice during inspection. CDI - EHS advised to keep station available for hand washing and obstruction removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed evidence of foods (tomatoes) dumped at hand washing sink in prep area and colander inside of hand washing sink left of dish machine. CDI - Colander removed, sink cleaned. Food employees instructed to use these stations for hand washing only. 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at 1 of 2 hand washing sinks at cook line. CDI - Soap replenished. -1-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two containers of meatballs uncovered inside of the walk-in cooler. CDI - Foods covered with lids. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. 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. Observed stickers present on metal containers that were stored as clean on utensil shelving unit. CDI - Containers relocated to dish pit and W/R/S. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed two large batches of bolo sauce cooling from last night. Foods observed covered and inside of large plastic containers. CDI - Foods voluntarily discarded by PIC. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed meatballs inside the walk-in cooler that were not dated. Employee and PIC stated they were cooked yesterday around the same time as inspection. CDI - Food date marked. -0-

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 TCS foods cooling inside walk-in cooler, prep and lowboy reach in unit. Refer to temperature chart. Foods inside refrigeration units were prepared today before inspection. Foods inside of the walk-in cooler observed to be inside large covered plastic containers and cooling since last night. CDI - Items from today were placed into walk-in cooler and/or RIF to effectively cool down. Foods cooling from previous day were voluntarily discarded by PIC. -1- *EHS and PIC discussed about effective cooling methods such as implementing ice wands, separating products into smaller metal containers, consistent monitoring and venting containers to facility heat transfer. 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.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers wet nested at clean dish shelving unit. CDI - Utensils separated to allow proper air drying. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed community dumpster sliding door left open. CDI - PIC closed door -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 Observed TCS foods in walk-in cooler, prep reach in and cook line cooler drawers above 41F after prep. Veal in walk-in cooler had been recently prepped before inspection and placed covered back into walk-in cooler. Pesto was prepped shortly before inspection and placed into prep reach-in covered with plastic wrap. Blanched fries were placed into cooler drawer still warm. Ensure items prepped at room temperature are actively cooled before covering and placing into cold holding unit. CDI-Items were uncovered and/or placed into walk-in cooler. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed buildup on can opener blade. CDI-Item was moved to dirty dish area to be cleaned. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor buildup inside ice machine.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers wet nested at clean dish shelving.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Facility did not have maximum temperature registering device for high temp dish machine. They were unaware of requirement after adoption 2017 Food Code. CDI- PIC ordered device during inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety EHS provided vomit and diarrhea clean-up procedures to facility via email. CDI

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Meatballs in prep-reach in on cook line were not dated. Employee and PIC stated they were cooked yesterday around the same time as inspection. CDI-Item was dated.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed ribeyes in walk-in cooler cooling from prep prior to inspection with plastic wrap fastened over food. CDI- Wrapping was removed and food was allowed to quickly cool under refrigeration.

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. Several oil bottles, bulk containers of flour and spices not labeled throughout kitchen. Employees began labeling items during inspection. CDI Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans were still wet after cleaning and sanitizing - not allowed to properly air dry. 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. Some debris and buildup observed along shelving and inside coolers, gaskets in kitchen.

6-301.14 Post a handwash sign at each handsink. A sign or poster that notifies food employees to wash their hands shall be provided at all hand washing sinks used by food employees and shall be clearly visible to food employees. Observed hand washing sink without a hand washing sign provided. Hand washing sign provided during the inspection by REHS,

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers stored on air drying shelves with food debris and label residue present from previous uses. Ensure that plastic containers are being thoroughly washed, rinsed, and sanitized to remove build up from previous uses. Plastic containers were removed and placed in the dish pit to be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items inside of prep units above temperature threshold such as ranch(containing buttermilk), scallops, and Hamachi. Items were moved to walk in unit to cool down before returning back to prep units.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Ensure that white substances placed inside of secondary containers are labeled with the common name of its contents for unidentifiable foods such as salt, sugar, etc. Observed bulk containers without labels present during the inspection. Labeled during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Beard guards shall be worn by all employees with beards engaging in food preparation. Observed employees working on the line without beard guards present.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. Food establishment shall implement the pyramid stacking method to allow air flow for plastic containers.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of tomato sauce and pork in walk in cooler without covering. CDI - PIC provided plastic wrap. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food and handling clean utensils without wearing effective hair restraints. -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit that did not accurately measure quat sanitizer concentration at three compartment sink. Establishment's sanitizer test kit measured quat sanitizer to be less than 50ppm. Sanitizer test kit provided by regulator measured quat sanitizer to be 200ppm. Replace sanitizer test kit. A verification is schedule for May 7th, 2021 to determine compliance. -REPEAT- -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed evaporator fans in walk in cooler with build up of dust and debris. Recommend higher frequency and more thorough cleaning. -0 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed brown liquid residues and soil on hand sink near high temp dish machine. Hand washing sinks are to be used for hand washing only. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on top of pasta extruder in kitchen. Observed employee keys and coffee cup stored on counter top near napkins and silverware. Recommend storing employee possessions in a designated area away from equipment, food, and utensils. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzarella, blue cheese, and cooked shrimp in flip top cooler, closest to kitchen door, with temperatures between 47F and 58F. Ambient temperature of the reach in portion of flip cooler measured between 47F and 49F. PIC stated that food items were placed in flip top cooler just prior to opening. CDI - PIC moved TCS foods to walk in cooler to rapidly cool to 41F or less. PIC stated that once items were removed it was found that flip top cooler thermostat knob was turned to a higher temperature and issue was corrected. -REPEAT- -3 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer in establishment during inspection. A verification has been scheduled for no later than 11/13/2020 to determine if establishment is in compliance. -0.5 points-

4-204.115 Warewashing Machines, Temperature Measuring Devices - PF Observed high temp dish machine without functioning rinse temperature gauge. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water as the water enters the hot water sanitizing final rinse manifold. A verification has been scheduled for no later than 11/13/2020 to determine if temperature measuring device has been repaired. -0.5 points-.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all PHF in one prep top cooler at 70F CDI-all food voluntarily disposed of.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed 2 of 3 prep top coolers in front of house not working properly to hold TCS foods 41F or below. VERIFICATION REQUIRED

3-304.13 Linens and Napkins, Use Limitations - C Observed pork wrappped in linen napkin in WIC. Linens can only be used to line bread baskets.

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 ice scoop stored on top of the ice machine. Store in a clean container/clean surface

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple pans wet stacked. Air dry completely before stacking.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap missing from 2 front handsinks and back handsink. CDI: soap provided.

General Comment: 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 fresh soft mozzerella cheese dated 9.18.19 that expired by one day. CDI: by discarding.

General Comment: 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed disclosure statement missing for items on the menu that are served undercooked. VR by 10/5/19

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical bottle not labeled at front counter. CDI: by discarding contents. 7-201.11 Store toxic materials to avoid contamination. -P. Observed bleach spray bottle stored improperly above 3-comp sink. CDI: 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 When removing items from coolers, check for 41F prior to placing in large deep containers and tightly covering. Observed sausage in front cooler at 44F, brussel sprouts at 46F. Squash vignette on counter at 55F, must be held at 41F as squash is a cooked product. Can have tested to check on lab tests which may prove that product is not a TCS food. CDI by items being placed in uncovered containers, in refrigeration, spread on sheet pans.

2-402.11 Effectiveness-Hair Restraints - Observed staff with beards handling food with no beard nets. Beard nets required for persons handling food and utensils.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Need to replace or resurface scarred cutting boards.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with broken top lid, side door open. Dumpster needs to be repaired or replaced.

6-305.11 Designation-Dressing Areas and Lockers - C Provide a separate area for employee hats, purses, and other personal items such that these items are not stored with food and food-related items.

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 oil with no labels.

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.

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 one employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention and education. 0 Points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinsing knife in handsink. CDI by intervention and education. Knife was sent to be recleaned properly. 1 Point.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried kale stored in container on prep surface measuring at 71F. CDI by voluntary discard and EHS suggested TPHC for the future. PIC provided with TPHC template. 0 Points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed one container with sticker residue on outside edge. CDI by removal for recleaning.