COPAIN CATERING KITCHEN

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front area handsink with ice cubes within basin at start of inspection. CDI - Ice cubes were removed via initial handwashing; PIC and EHS discussed use of handsinks during inspection. Note: Previous citation involved storage of red buckets within handsink basin, making them inaccessible, as opposed to improperly used and maintained.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) uncut tomato stored directly on the clean shelf of prep unit underside. CDI - EHS donned glove provided by PIC and placed uncut produce within single service container.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed hot water sanitizing warewashing machine at an initial temperature of 145.6F. A final temperature was observed at 149.1F. PIC was instructed to utilize 3 compartment sink for final sanitization of food contact surfaces until such a time that warewashing machine could achieve the required 160F. A verification will occur no later than 07/18/2026. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 three (3) unopened single service article (styrofoam cups) boxes in dry storage area stored directly on ground. PIC was advised to elevate boxes as needed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips utilized to test concentration of QAC sanitizer wet and unusable during inspection. A verification will occur no later than 07/25/2026.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink at ware washing area with two (2) empty sanitizer buckets stored within basin. CDI - EHS removed buckets from basin during handwashing; PIC redirected and instructed warewashing employee accordingly.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed hot water sanitizing warewashing machine at an initial temperature of 145.6F. A final temperature was observed at 149.1F. PIC was instructed to utilize 3 compartment sink for final sanitization of food contact surfaces until such a time that warewashing machine could achieve the required 160F. A verification will occur no later than 03/28/2026. REPEAT. Note: No escalation in point deduction due to some improvement from previous inspection; food contact surfaces stored as clean (plastic bins, plates, metal trays, etc.) were observed with no residue on interior or exterior surfaces. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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) unopened bag of cane sugar on the floor of dry storage, adjacent to properly stored bags. CDI - PIC elevated sugar to available storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged in food prep (Plating salads and sandwiches) without effective hair restraint. Per conversation with PIC, employees to receive hair restrains within the near future. REPEAT.

5-501.111 Keep storage areas and bins for waste in good repair. Observed one (1) dumpsters with broken lids, preventing proper closure. Contact waste management company and/or landlord to repair or replace damaged dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two (2) dumpsters with open lids and doors. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can at hand sink closest to cafe bar entrance. Provide waste bins at handsinks as needed.

6-301.14 Post a handwash sign at each handsink. Observed one (1) handsink (closest to self serve freezer) without signage. CDI - EHS provided PIC with handwashing sticker.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed approximately four (4) plastic multi use cups with sticker residue on the non food contact surface stacked with other cups to create a food contact surface contaminant. CDI - PIC rotated cups to warewashing for corrective cleaning. 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 . 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed hot water sanitizing warewashing machine at a final temperature of 146.1F. PIC was instructed to utilize 3 compartment sink for final sanitization of food contact surfaces until such a time that warewashing machine could achieve the required 160F. A verification will occur no later than 01/10/2026. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged in food prep (Plating salads and sandwiches) without effective hair restraint.

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 two (2) unopened single service article (styrofoam cups) boxes in dry storage area stored directly on ground. PIC was advised to elevate boxes as needed. 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 two (2) stacks of single service articles (lids, to go boxes) at prep line with exposed food contact surfaces. CDI - EHS inverted boxes to prevent potential contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee pour sanitizer bucket out at hand sink. CDI EHS provided education.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored over dairy products. CDI PIC switched order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 chicken salad prepared 9/23, with expiration date mark of 9/30. TCS items are dated marked 7 days total (date of prep plus 6 days). Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 (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 chicken salad in prep top with no prep date. Item was prepared yesterday. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of cleaner spray with no label. CDI bottle labeled. Repeat no escalation in points.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in sanitizer testing at 0 ppm. CDI PIC changed repeat

5-205.15 Maintain a plumbing system in good repair. Observed leaking water at dish machine, leaking onto the floor, and a leak at hand sink in dish room. Repair. PIC stated work order is in for dish machine.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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- Chicken salad made today had today’s date on pan. Chicken was cooked previous day. Remember the proper date for ready-to-eat food is the earliest date when an ingredient was prepped; in this case when the chicken was cooked. CDI- label adjusted to show 6/29 as prep 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed bucket containing wiping cloths and labeled as sanitizer with a quat ppm of more than 400 ppm. CDI- bucket emptied and re-filled with compliant ppm quat.

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: Found severely dented can of Canellini beans on shelf over and beside retail. Designate and area for storage of damaged packages, recalled food if to be presented for credit. Or discard damaged packages. CDI- package discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Found sanitizer bucket with cloths in a solution of 0 ppm quat. Solution was also soiled. 3-304.14(D) Maintain sanitizer containers for in-use cloths free of visible debris and soil.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Significant build-up on spray ports and interior of dish machine.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at dish area handwashing sink. CDI - PIC resupplied dispenser. - 1 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths in 50 ppm quat. CDI - PIC remade solution to concentration on manufacturer’s label. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic and metal containers wet stacked in dish area. - 1 - REPEAT

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 covered drink cup on prep table. No active contamination was observed. Cup was removed. Designate area for employee drinks.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf- Observed handwashing sink in dish area blocked by a trash bin.-CDI-PIC relocated trash bin. REPEAT 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap available in handwashing sinks located in dish area and FOH. -CDI- PIC refilled soap dispensers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed veggie slicer in clean storage area with food debris. Sticker residue on stacked metal pans, clean food contact surfaces, according to PIC. -CDI- PIC relocated veggie slicer and metal pans to dish machine area. 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 sliced roast beef in cooling drawers, prepped this morning, measuring above 41F.PIC stated the intent was for it to be 41F. -CDI- PIC relocated food item to WIC. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic containers wet stacked in dish area. No point escalation due to improvement. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - REPEAT- Observed large fan stored in front of hand sink. CDI- PIC moved large fan.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several wet stacks of metal containers.

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 high temp dish machine thermometer non functional. CDI - PIC replaced battery. EHS observed thermometer functioning properly.

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 cold holding equipment gaskets, doors, and handles in need of cleaning due to food debris and grease residue.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a trash can stored in front of the hand sink in display case area. CDI- PIC moved trash can. EHS able to wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - EHS observed metal containers with sticker residue and food debris left on them stacked together and said to have been stored clean. CDI- PIC moved all items to dirty side of dish machine to be properly cleaned prior to next use. 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- REPEAT- Observed several containers of chicken salad in a display case above 41F. CDI- PIC was able to place items on a sheet pan and in the freezer to quickly cool since an employee stated they had not been there longer than 2 hrs. 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 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 three sheet pans of frozen lasagna without dates. CDI- PIC provided Mondays date to the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf- REPEAT- Observed beef tenderloin, pork tenderloin, and salmon on the menu that may be cooked to order with no asterisking to the footnote on the menu. A VR will occur within 10 days to ensure the consumer advisory is correct for all items served raw or undercooked.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee preparing RTE foods with a gloved hand. With the same gloved hand the employee was observed using a cell phone. PIC discarded gloves and donned new gloves without a hand wash. CDI- Education was provided and EHS observed proper hand washing.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- Observed unwashed produce stored over RTE foods in the walk in cooler. CDI- PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - EHS observed several plates, bowls, spoons, and scoops all with food debris left on them and stored clean according to PIC. CDI- PIC moved items to dish pit area to be properly cleaned prior to next use. 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 cut lettuce (43F), tomato pie mix (47F) and roasted tomatoes (42F). CDI- PIC placed items in the walk in cooler to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 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 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 carving station that would be used to serve prime rib under cooked without an asterisks to the disclosure and reminder. CDI- PIC provided an asterisks.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies throughout the facility.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -REPEAT - EHS observed several employees with watches and bracelets on the wrist while preparing foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans and bowls stacked together and still wet.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. - Observed back prep area hand sink with no trash can near hand sink.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee drinks stored above food prep areas and clean food conch surfaces. - CDI- PIC moved items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw bacon and raw fish in the wic stored above RTE foods. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a clear container of blue cleaner without a label. CDI- PIC labeled the item.

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 all in use squeeze bottles on cook line and some in walk in dry storage secondary containers without a label.

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine with dark build up throughout walls ceiling and shield. CDI- PIC had an employee clean ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - EHS observed a couple pans and veg dicer with minor food debris build up left on them. NOTE: A great improvement has been noted with this violation and no RCP or permit action needs to be implemented at this time. CDI - Items were properly cleaned at dish machine. 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 .

3-501.14(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 60 pounds of short rib cooked and cooled the night prior above 41F. Also observed 10 gallons of chicken stock above 41F cooked and cooled from the night prior according to PIC. See temp chart. CDI- PIC voluntarily discarded the items. EHS observed cooked pasta and cream sauce both cooling at room temp for an hour with no rate of change see temp chart. CDI-PIC had employee move items to walk in cooler to quickly cool. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 short rib and chicken broth in large deep containers and items not meet cooling rate over night. EHS also observed deep containers of heavy cream sauce and sheet pans of pasta cooling at ambient air not meet cooling rate. See temp chart. CDI- PIC voluntarily discarded short rib and chicken broth. PIC moved other items to walk in cooler uncovered with ice paddles. 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 .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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. 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 a few absent tiles throughout the kitchen. Observed a couple damaged tiles throughout the kitchen. EHS observed some stain tiles and ac/heat covers with heavy dirt/dust debris build up. No leaks observed.

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. - REPEAT- Observed salad tossed, vegetable slicer, seafood grinder, and several stacks of plates throughout the permitted space with food debris left on them and stored clean according to PIC. CDI- PIC had employee properly clean items. A VR will occur within 10 days to ensure long term compliance is achieved. This is a 3pt repeat violation. If the violation is noted again during a visit or inspection a RCP will be encouraged to be implemented and permit action may occur.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed employee medication stored in a draw connected to a food prep table. CDI- PIC moved item. And labeled drawer employee use only.

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. - REPEAT- Observed four sheet pans of elbow noodles cooling at ambient air of 67F. CDI- PIC moved items to walk in cooler to quickly cool. PIC stated items had just been brought off a boil less than hour prior to inspection.

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 secondary containers of oils, shakers, and large containers without a common name.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cuttings boards in need of replacement or resurfacing due to deep cuts and grooves.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee drink stored above clean utensils and clean food contact surfaces.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed paper towel stored on one container of cut leafy green. CDI- PIC voluntarily discarded the items.

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. - REPEAT- Observed potato slicer and several other veggie slicers stored clean according to PIC with food debris left on them. CID- PIC moved items to dish machine area to be properly cleaned.

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 cream cooling at a rate of 4 degrees per hour that would note meet proper cooling rate. See temp chart. CDI- PIC added ice wands and EHS observed item cooling properly in walk in cooler.

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. - REPEAT- Observed pesto, cream, cheese, and chicken salad all cooling in dense containers and in cold hold drawer. CDI- PIC spread all items on sheet pan in walk in cooler or added ice wands for it to quick cool.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - REPEAT- Observed in use wiping cloths in 0 ppm quat and wet cloths on counter tops not in sanitizer between use.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed items around dumpster area not needed. Observed doors and lids open to dumpster and not in use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal items stored in with facility items throughout.

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 a potato slicer and knife soiled. Observed sticker residue left on plastic containers. CDI- PIC moved all items to dish pit area to be properly cleaned before next use.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf- Observed steak tartare on the menu without an asterisks. CDI- PIC had event coordinator make changes to the menu. EHS observed proper consumer advisory and asterisks for steak tartare.

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 pork, rotisserie chicken, rotisserie chicken salad, tomato soup, and tomato sauce above 41F, in deep covered containers attempting to cool. CDI- PIC uncovered all items and placed them on sheet trays. PIC had an employee add a clean ice paddle to sauce and soup to help cool properly.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed fruit flies throughout the dry storage area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 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 wet wiping cloths in sanitizer at 50 ppm QUAT and on counter tops. Observed several dry wiping cloths stored on prep tops and visibly soiled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of plastic and metal containers still wet.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed deep internal angles of potato slicer and spatulas. CDI- PIC voluntarily discarded all items.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F 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 8-10 containers of slaw received at 44-45F. CDI- PIC voluntarily discarded the items.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - REPEAT- Observed two boxes of unwashed produce over RTE foods in the walk in cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. NOTE: Point deduction has remained since an improvement form last inspection is noted.

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 secondary containers of dry seasonings without a label. CDI- PIC labeled the items.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed large rack of unwashed produce stored in front of the handsink near walk in cooler. CDI- PIC moved items.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. - Observed unwashed produce stored above RTE sauces, buckets of RTE cold pickled vegs, and other RTE foods. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed cooked chicken, Cooked beef, cooked beats, fish, and other items below 41F and uncovered.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- Observed dish machine only reach 156-158F after several attempts to reach 180F. PIC stated all utensils washing shall occur in 3-comp sink until repair is made. CDI- By the end of the inspection PIC had supersource correct the issue and EHS observed dish temp disk read 170F. PIC had employee re wash all food contact surfaces that were ran today. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several plastic containers stored together and said to be clean by PIC with sticker and tape residue left on them. CDI- PIC had employee remove all plastic containers from clean area to be properly washed in 3-comp sink.

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 smocked salmon dated 11/19 and feta cheese dated 12/7. CDI- PIC voluntarily discarded the items.

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 sun dried tomatoes cooling at ambient air. Observed sliced roast beef and ham cooling covered from ambient prep in a cold hold drawer. CDI- PIC moved items to walk in cooler uncovered to quickly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in use wiping cloths in sanitizer at 0 ppm qat. CDI- PIC had employee change concentration (400 ppm qat) and towels.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed in use spoons stored in water at 73F. CDI- PIC changed out utensil and provided water at least 135F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed towel drying of meat slicer. CDI- PIC had employee re wash and sanitize item properly to air dry.

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- PIC was unable to provide an approved max/min thermometer for high temp dish machine ware washing. CDI- Per state guidance no point deduction to occur. Education provided.

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 cooking and cold holding equipment near cookline with food debris and grease residue build up. Clean as often as needed to prevent and reduce the build up.

5-205.15 Maintain a plumbing system in good repair. - Observed 3-comp sink pipes leaking.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed pop top employee drink stored above employee food. CDI- PIC voluntarily discarded the item.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed an employee cutting washed onions with bare hands. CDI- PIC voluntarily discarded the onion and had the employee wash hands and don gloves.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed several boxes and bags of different foods stored on the floor in the dry storage rooms.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items mixed in with retail food in walk in, food prep areas, and dry storage rooms.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf- Observed raw amber jack in reach-in cooler that was to be served raw as an ingredient to ceviche. The amber jack was fresh caught and sold to PIC by Inland Seafood. PIC contacted Inland Seafood who was unable to produce a parasite destruction letter for the amber jack, which is not a fish that is exempt from 3-402.11. CDI-PIC stated he will cook the amber jack to 145F for 15 seconds then add it to the ceviche mix.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed one hand slicer with food debris stored clean. CDI-PIC moved the slicer to warewashing area to be cleaned.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P-REPEAT- Observed a container of green salsa (date marked 3/16) and two containers of cooked quinoa (date marked 5/3) exceeding 7 day cold time. CDI-PIC voluntarily discarded all products. Note: points not increased due to improvement.

3-501.15 Cooling Methods - PF Observed covered containers of cooked quinoa and mushroom sauce in cold drawers. Products were prepared today (5/10) and being held above 41F. CDI-PIC was able to tell EHS information about the cooling process and elected to rapidly cool all items to at least 41F.

5-205.15(B) Maintain a plumbing system in good repair. Observed leak at warewashing area 3-compartment sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both outside dumpsters with side doors open and top lid. Keep dumpster doors closed in-between use.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P` Observed several boxes of unwashed produce stored above ready to eat foods in walk in cooler. REPEAT. VR - Verification required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on opened containers of queso fresco, cream cheese, feta cheese, and dairy cream. CDI - all items voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened goat cheese dated 2/23. CDI - voluntarily discarded during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of bleach, label on spray bottle of degreaser damaged and unreadable. CDI - both labeled during inspection. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed two spray cans of Hot Shot insect spray stored in dish room with chemicals. CDI - both removed to outdoor storage shed for use in outdoor spaces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans wet nested.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on dumpster.

6-301.14 Post a handwash sign at each handsink. Missing hand wash signs at handsinks. CDI signs provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloves to sign for delivery of produce and continue working with same gloves. CDI hands washed and gloves changed. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed container of shortening that was not properly closed in dry storage. CDI container wrapped up. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed produce stored over RTE foods in walk in cooler. CDI areas reorganized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed hummus, kale salad, wings, grain salad bowl, pimento cheese, chicken salad, and beef strips above 41F in retail case. CDI items discarded or moved to walk in for cooling.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed facility not keeping up with logging when they ROP different products, cook short ribs for sous vide, and have no records of training employees handling ROP products within the past year. Verification required.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed facility making mustardo, apricot jams, pepper jams, cherry compotes, lemon jam, and fig jam to preserve and use for more than 7 days but no approval for process. CDI items discarded.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed packaged salads or chicken salad that list common ingredients but does not list sub ingredients for items like mayo and dressing and allergens not listed for those items. Verification required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed mortadella prepared Monday was not date marked. Observed label had fallen off one ROP package of beef steaks - others were labeled properly. CDI allowed PIC to replace label on ROP beef and to label mortadella with date it was cooked according to cooking log.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets holding damp wiping cloths were filled with sanitizer measuring 0 ppm quat. PIC checked dispenser and found bucket of concentrate had run dry. CDI -PIC replaced concentrate and refilled buckets with quat sanitizer measuring 200 ppm. None of the sanitizer was in use this afternoon for sanitizing dishes. 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 butter in pan softening. Employee said he took it out 2-3 hours earlier. No times were marked on pan as TPHC procedure requires. CDI - butter voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket holding wiping cloths. Sanitizer in bucket measured 100 ppm quat. PIC refilled with 200 ppm quat.

6-301.14 Post a handwash sign at each handsink. Observed no signage at handsinks. CDI - Signs provided and placed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw bacon stored above cheese in walk in cooler. CDI - bacon moved to area with other raw meats.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled utensils stored as clean - French fry cutter and ricer. CDI - both sent back to dish area to be rewashed, rinsed, and sanitized.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on cooked turkey breast from Saturday and on cooked chicken from Sunday. CDI - dates added by PIC. Informed PIC that next time, corrective action of disposal will be required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed disclosure footnote missing from one catering menu. CDI - added during inspection.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed cooling logs for cooling of ROP foods were missing corrective action documentation in some cases such as when 2 hour cooling temperature was logged as 72F. VR - verification required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in a couple areas of kitchen.

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 potatoes and tomatoes on floor of walk in freezer. Both delivered this morning. CDI - both moved to shelving.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household vegetable slicer in facility.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors and lids on garbage dumpster and cardboard dumpster either open or missing. 5-501.15 Provide dumpster, waste containers that are of sound construction. Observed broken and missing lids on outside dumpsters.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed metal pans and bowls and plastic buckets wet nested.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed salad spinner stored as clean but still wet inside.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door of dumpster left open and grease bin lid open as well.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pork hot holding in hot box and measuring 123F. PIC stated it had been in hot box for 30 minutes. CDI - pork was reheated in oven until 170F+ throughout.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed ramekins stacked as clean but with standing water inside. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed long metal paddles stored behind faucets of 3 compartment sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small fruit flies in several areas of kitchen. Kitchen is open to space occupied by bakery, which is inspected by NCDAg. Flies observed in both spaces. PIC showed that pest service is ongoing every two weeks and problem is being actively addressed.