COMMON MARKET SOUTH END

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of cooked turkey sausage and pan of cooked pork sausage stored inside the fliptop portion of make table 1 cold holding above 41F. All other TCS food items were at proper temps. Food employee stated that she had these two pans out during shift change after breakfast service. CDI: PIC moved both pans into the freezer to rapidly cool down to 41F. Observed pan of sliced provolone cheese stored inside the fliptop portion of make table 2 cold holding above 41F. Food employee stated she was refilling this cheese for lunch service. All other TCS food items were at proper temps. CDI: PIC moved cheese into shallow pan and placed into WIC to rapidly cool down. Observed various TCS food items stored inside other side of WIC (retail/beer side) cold holding above 41F. PIC stated they had received a large beer delivery today and doors were kept open for a while. CDI: PIC moved TCS food items onto speedrack and moved into other entrance of WIC as ambient temp was colder here. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pan of raw shell eggs stored directly on top of a pan of house-made pimiento cheese, inside the lowboy of make table 1. CDI: PIC removed the pan of raw shell eggs and stored inside the WIC to prevent contamination. All other storage order was observed correct. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed all of the house-made TCS foods packaged on premises for customer self service missing the quantity of contents; all other required information was included in the labels. PIC stated she has created new labels for all food items and has not yet had the time to print them out for facility to use. EHS will follow up with PIC to ensure all required information for packaged food items in the grab and go case are printed. REPEAT VIOLATION.

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 multiple stacks of single-serve paper containers and foil containers stored right-side up, out of it's original protective packaging, underneath one of the prep tables at the make line. CDI: PIC inverted all stacks of single-serve articles to prevent contamination.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust and debris buildup on the shelves of clean dish rack. Increase cleaning frequency. REPEAT VIOLATION.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in the unisex restrooms. Obtain covered waste bins for disposal of sanitary products. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting points today since not egregious.

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 oil accumulation on ceiling fan vents throughout the kitchen. Observed oil buildup on ceiling tiles throughout the kitchen. Increase cleaning frequency to prevent contamination. REPEAT VIOLATION.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple TCS food items stored inside the WIC left uncovered while not in the cooling process (bustub of cooked tofu scramble 7/20, pans of cut grape tomatoes 7/19, cambro of beef broth 7/18, deli container of roasted garlic 7/20). CDI: Food employee covered all containers to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of portioned grilled chicken chunks stored in make table 1 temping above 41F (see temp chart) on the top, and 41F or below in the middle and bottom of the pan. PIC stated employees must have stacked it way too high. CDI: PIC voluntarily discarded the portioned bags of grilled chicken stored up top. Observed a pan of sliced tomatoes that were cold holding above 41F (see temp chart) in the same make table. Date label showed that it was prepped yesterday. CDI: Food employee voluntarily discarded the sliced tomatoes. Observed a pan of pre-cooked chicken tenders, pan of cooked pork, and a pan of pre-cooked vegan chicken all stored inside the lowboy cooler and temping above 41F (see temp chart). Date labels showed they were prepped on 7/18 or 7/19. PIC stated they did not have any of these pans out today. CDI: Food employee voluntarily discarded all pans temping above 41F. REPEAT VIOLATION. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a pan holding cut lettuce head stored inside a lowboy cooler without a date of prep. Food employee stated they cut it open yesterday. CDI: Date label was created for cut lettuce. Observed a pan of cooked tofu scramble stored inside the same lowboy cooler without a date of prep. Food employee stated that they cooked it yesterday. CDI: Date label was created for tofu scramble. Observed a pan of sliced tomatoes that were date-marked with a prep date of 7/13, stored in make table 2. CDI: Food employee voluntarily discarded the sliced tomatoes since the 7-day window had surpassed. REPEAT VIOLATION. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pan of cooked eggs held on TPHC for 4 hours, not marked with a start or discard time. Food employee stated that they cooked these this morning to hold on time at 8:00AM and usually only hold until 11:00AM. CDI: Food employee created time sticker to indicate when eggs were held on time.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed all of the following house-made TCS foods packaged on premises for customer self service missing the name of business and quantity of contents: chicken salad, pimiento cheese, hummus, billy club. These items have the name of the food, ingredients, place of business, and allergy info. Observed all of the following house-made TCS foods packaged on premises for customer self service missing the name of business, place of business, and quantity of contents: "goin back to Cali" and "Italian Stallion." These items have the name of the food, ingredients, and allergy info. Ensure all of these items in the grab and go standing cooler are correctly labeled with all required contents. Observed deli containers of house-made tomato soup packaged on premises for customer self service missing the quantity of contents. These containers have the name of the food, ingredients, name of business, place of business, and allergy info. Ensure all of these deli containers of house-made soups stored inside the standing freezer are correctly labeled with all required contents.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee actively engaging in food prep without a hair restraint. Ensure all food employees engaged in food prep have some sort of hair restraint to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket used at the make line full of QUAT sanitizer, reading low concentration (below 50ppm). CDI: Food employee dumped out the bucket of QUAT and refilled with properly concentrated QUAT sanitizer, reading 400ppm.

4-501.11 Maintain equipment in good repair. Observed the handsink next to the oven needing to be re-caulked. Observed rusted shelves at the clean dish rack. Repair/replace all above mentioned items.

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 dust and debris buildup on the shelves of the bread storage rack. Increase cleaning frequency. REPEAT VIOLATION. *Note: Although repeat violation, EHS not deducting full points today since less areas of non-food contact surfaces were observed to be in need of cleaning. If observed as a repeat violation during the next routine inspection, EHS will deduct full points.

5-501.17 Provide a covered waste bin in female restrooms. Observed two out of the three unisex restrooms missing a covered waste bin. Obtain a covered waste bin for both unisex restrooms for proper disposal of sanitary napkins. Observed the one unisex restroom that has a covered bin, is missing half of the cover. Replace with new covered waste bin so that the entire waste bin is covered.

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 oil buildup on ceiling tiles throughout the kitchen. increase cleaning frequency. REPEAT VIOLATION.

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 large bus tub of chicken cooling from prior day at 44F. -CDI- PIC voluntarily discarded items. -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 items in sandwich/salad prep above 41F. Refer to temperature chart. Observed ambient air of unit at 52F. Observed items in grill station and WIC above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F. **REPEAT** **3 DAY VERIFICATION REQUIRED** **FACILITY TO HOLD UNIT ON TPHC UNTIL REPAIRS HAVE BEEN MADE** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed shredded lettuce, turkey sausage and 2 containers of pork sausage date marked 3/27 (discard 4/2). -CDI- PIC voluntarily discarded items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chicken prepared prior day that did not meet cooling parameters. Item was observed in large plastic bus tub. EHS asked PIC about cooling methods. PIC stated that items are cooled in smaller batches before being placed into large bus tub. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. -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 .

4-601.11(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 buildup on NFCS of drink machine. Observed dusty shelves on dish drying rack. Observed top portion of knife magnet in need of cleaning. Observed sides and backs of cooking equipment in need of cleaning. Increased and more thorough cleaning frequency recommended. -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors and lids on dumpster area. -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 floors beneath and grill area in need of cleaning. Observed walls behind grill area in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE spring mix and washed green peppers. -CDI- PIC corrected storage order. -0- 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 items in prep unit above 41F. Refer to temperature chart. -CDI- PIC placed items in WIC to cool back down. EHS educated PIC on not stacking items as high in unit and placing hard to maintain temperature items on TPHC (i.e. housemade ranch containing buttermilk). **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed eggs, raw pooled eggs and cheese being held on TPHC with no time stamps. -CDI- PIC placed time stamps on items. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no label on squeeze container. Per PIC, contents were dish detergent. -CDI- PIC properly labeled items. -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at FOH/coffee station handwashing sink. Repair. -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 chicken stock & chicken prepared more than 2 hours ago above 70F. Observed sautéed peppers and onions that did not meet cooling parameters. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep units and WIC above 41F. Refer to temperature chart. EHS observed ambient air of all units at 41F or below. -CDI- PIC placed items in WIC or freezer to cool back down. **REPEAT** -3- 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 vegan cheese date marked 6/23 (discard 6/29), turkey 6/13 (discard 6/19), pork sausage 6/23 (discard 6/29), ham 6/21 (discard 6/27), roast beef 6/18 (discard 6/24), eggs 6/18 (discard 6/24), cut cabbage 6/24 (discard 6/30) in prep units. Observed cut grape tomatoes and tofu in prep units with no date marks. Observed multiple containers of ham and roast beef in WIC date marked 6/21 (discard 6/27) & 6/18 (discard 6/24). Observed oat milk date marked 6/4 (discard 6/10) and half and half date marked 6/6 (discard 6/12) in front dairy cooler. -CDI- PIC voluntarily discarded items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chicken and chicken stock that did not meet cooling parameters. Observed other items prepared today cooling in WIC tightly wrapped stacked on top of each other with no air flow. Observed soups cooling at ambient air for prolonged amount of times. Observed sautéed peppers and onions cooling with 1F change in temperature in bus tub tightly packed. -CDI- EHS educated PIC on proper cooling methods. PIC voluntarily discarded of items that did not meet cooling parameters and separated other items into smaller containers and removed plastic wrappings. **REPEAT** -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 .

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds and not use soap and turn off faucet without a barrier. -CDI- EHS advised PIC and PIC instructed employee to properly rewash hands and food employee properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Per PIC, some of those dishes are not in use. EHS advised PIC to get rid of or store away any dishes not in use. -CDI- PIC moved items to dishpit to W/R/S. -0- 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup in ice machine. Increased cleaning frequency recommended.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit # 2 above 41F. Observed ambient air of unit at 46F. Refer to temperature chart. -CDI- PIC moved items prepared today into WIC to cool back down. PIC voluntarily discarded of items left in unit overnight. **3DAY VERIFICATION REQUIRED** 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 sliced red cabbage date marked 3/7 (discard 3/13), pork sausage with no date, Buddha mix - vegan chorizo and corn date marked 3/9 (discard 3/15), cooked tofu with no date, fajita veggies date marked 3/27 (today’s date is 3/26), vegan beef date marked 3/18 (discard 3/24), grab and go salads date marked 3/15 (discard 3/21), and housemade hummus date marked 3/16 (discard 3/22). -CDI- PIC voluntarily discarded all items past date and properly date marked other items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- Observed no written procedures for raw eggs and hashbrowns held on time. -CDI- EHS provided form and assisted PIC to fill it out. **REPEAT** -1.5- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed bottle of raid in chemical storage area. -CDI- PIC voluntarily discarded. -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 items prepared today such as sliced tomatoes cooling in prep unit covered in plastic container with wrap filled to the top stacked on top of each other. Observed tomato paste prepared today cooling in WIC in plastic containers filled to the top with lids stacked on top of each other. -CDI- EHS educated PIC on proper cooling methods and PIC vented lids and laid items on sheet pan. -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 .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee manually warewashing dishes with a water temperature of 91F. -CDI- PIC corrected temperature to 110F. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed QUAT sanitizer in 3 compartment sink approximately 100 PPM. CDI - Sanitizer was removed and will be mixed at proper strength. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed roasted tomatoes and roasted onions at 81F on top of the oven. PIC stated that he was keeping the items warm to make salsa. CDI - PIC placed items back in the oven to reheat to 165F. EHS explained that hot items should be held at or above 135F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . Observed cut purple cabbage (11/09) and assorted deli meats (11/14) held longer than 7 days. CDI - All items held longer than 7 days were discarded. No point escalation improvement observed.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed Cooked eggs and liquid eggs being held on TPHC. Neither the cooked eggs or liquid eggs were labeled with the start or discard times. CDI - Correct Time stamps were placed on the containers of each item. Breakfast eggs (Cooked and liquid) will be held on TPHC for the duration of breakfast (8AM - 11AM) and then discarded. Establishment could not provide completed written TPHC procedures. EHS provided TPHC form via email and PIC printed and filled out TPHC form.

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 in use squeeze bottles of oil throughout the kitchen with no labels. CDI - PIC labeled the oils. No point escalation, observed improvement, some squeeze bottle labeled and some with no labels.

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 slight accumulations on the shelving to hold clean dishes.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed QUAT sanitizer in 3 compartment sink approximately 100 PPM. CDI - Sanitizer was removed and will be mixed at proper strength. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed food debris on pans, knife stored on the mag strip, and a scoop, store and as clean. CDI - Items were moved to the 3 compartment sink to be w/r/s properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed sandwich prep 1 and RIC with multiple items above 41F (Sliced tomatoes, chicken salad, sliced grape tomatoes, pickled onions, turkey, ham, chickpea hummus; RIC: eggs, sliced tomatoes, shredded cheese, and eggs.) CDI - All items that were replenished at 1:30 PM after lunch rush were moved to the WIC and Ice bath for rapid cooling. All items that had been left in the RIC since the previous days and since open were voluntarily discarded. EHS 3 day VR is required 7/4/23

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . Observed tomato jam (7/23), eggs (7/24), vegan chorizo (7/24), and Garlic Aioli (7/21) held longer than 7 days. CDI - All items held longer than 7 days were discarded. Observed portioned chicken and vegan beef with incorrect date marking. CDI - The correct date markings were added. EHS 3 day VR required (7/4).

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 in use squeeze bottles of oil throughout the kitchen with no labels. CDI - PIC labeled the oils.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes stored on top of prep tables. CDI - Wiping clothes were moved to sanitizer buckets.

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 slight accumulations on the shelving inside the WIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored as clean with food residue. CDI: PIC placed in the 3 comp sink to be w/r/s. -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: 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed in use squeeze bottles of water, oil, and butter and oil mix unlabeled at the grill station. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a plastic container with no handle used as a scoop in the grits container. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cold station flip top unit ambient air temperature at 45F-46F. Per PIC, items in unit were just refilled from the walk in cooler about 30 mins before inspection started. When temped, items were over 41F. PIC moved TCS items into the walk in cooler. VR within 3 days to ensure unit is working properly. -1.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test strips expired in 2021 and was not reading the sanitizer correctly. Sanitizer is at 200ppm. VR within 10 days to ensure facility has test strips that accurately measures sanitizer. -0.5-

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 metal pans with oily residue stored as clean. CDI: pans removed to 3 comp sink to w/r/s. REPEAT VIOLATION -3-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a couple containers of TCS foods with no date labels. CDI: EHS allowed to date and discussed with PIC on dating. -1.5-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have written cleanup procedures for vomit and diarrhea. CDI: EHS provided another copy via email. REPEAT VIOLATION -0.5-

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 couple metal pans and scooper stored as clean with food debris and oily surface. CDI: dishes placed in 3 comp sink to w/r/s -1.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed lubricate for meat slicer and sanitizer spray bottle stored on prep sink. CDI: chemical bottles removed. -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have written cleanup procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and provided a copy via email. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the larger flip top unit not holding TCS foods 41F or below. Ambient air of unit ranges from 43F-45F. Employee stated the flip top was just refilled 30 mins before inspection. All items refilled before inspection was allowed to be brought back to wic to cool back down. Any other TCS items that has been in the unit has been voluntarily discarded. PIC has provided TPHC procedure to be used for the unit until the unit can be repaired. VR within 3 days to ensure unit is working properly. REPEAT VIOLATION -3-

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 a tub of buddha dated as 1/6 stored in the walk in cooler. CDI: voluntarily discarded. Observed a metal container of buddha at the flip top dated as 1/4. CDI: voluntarily discarded . REPEAT VIOLATION -1.5-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a plastic cupped being used as a scoop for grits. CDI: cup was removed and PIC was suggested to use a scoop with handle and store it right side up -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sink by prep table left of grill station. CDI: paper towels were supplied -0-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered tray of protein in the reach in prep freezer by the grill station with a cardboard box sitting on top of it. Observed sliced deli meat uncovered in the flip top unit with a container of avocados sitting on top of it. CDI: PIC covered items REPEAT VIOLATION -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with food debris on blade. CDI: slicer was taken apart to be cleaned. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, chicken salad, cheese slices, boiled eggs, and sliced deli meats in the flip top unit at 49F. PIC stated items were brought out around 12 noon. All TCS items were brought into the walk in cooler to cool quickly around 2:35pm. VR within 10 days to ensure unit is working properly.

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 caramelized onions (8/17), boiled eggs (8/17), corned beef (8/17), and artichoke (8/14) dated past 7 days. CDI: all items were voluntarily discarded. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors of dumpster open. Maintain all doors and lids closed to prevent harborage of rodents and/or insects. REPEAT VIOLATION -0.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dirty knife stored in hand sink near three compartment sink. CDI - Dirty knife was placed in three compartment sink to be washed, rinsed, and sanitized. -REPEAT- -1 point-

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed severely dented cans of food in dry storage area. CDI - PIC discarded cans of food. -1 point-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed rice and potatoes stored in walk in cooler without covering. CDI - Covers were provided. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on dumpster. Recommend keeping sliding doors and lids closed when not in use to prevent rodent and insect infestation. -0 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash and soil on soap and towel dispensers in kitchen area. Recommend higher frequency and more thorough cleaning. -0.5 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 shelving above steam tray used to hot hold grits. Store employee possessions in designated area away from equipment, food, and utensils. CDI - Employee removed phone from shelf. -0.5 points-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees changing gloves without hand washing. CDI - Employees were asked to wash hands before donning new pairs of gloves. Compliance was achieved. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employees in the act of preparing sandwiches, then touching door handles, touching microphone for PA system, and then back to sandwich preparation. CDI - Hand washing procedures were reviewed with PIC and employees were asked to rewash hands and change gloves. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cart and trash can blocking access to hand sink nearest to kitchen entrance. -0 points-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed three comp sink without quat based sanitizer. Sanitizer concentration was at 0ppm. Employees were actively washing and rinsing cutting boards then storing items as clean on drying rack without the aid of quat sanitizer. CDI - PIC called a technician to deliver more quat based sanitizer. Technician arrived during inspection, replaced sanitizer, and a new concentration of 200ppm was taken at three comp sink. -1.5 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes at 56F, hummus 48F, and ham at 45F in flip top cooler. Items are placed in flip top cooler during lunch service. Observed turkey on prep top table at 47F. CDI - Items in flip top cooler were placed on TPHC and TPHC procedures were discussed with PIC. A TPHC template and procedure information has been emailed to PIC. Employee was asked to move turkey kept on food prep table to walk in cooler to rapidly cool to 41F or less -REPEAT- -3 points-

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 metal container of cooked bratwurst in walk in cooler without date mark. PIC stated that the items were cooked and prepared the previous Saturday. CDI - PIC labeled the container with the correct date. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the food preparation area. Recommend controlling insects to prevent infestation or contamination. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without hair covering or hair restraint. Observed hair on cutting board and knife at flip top cooler. Cutting board and knife were moved to three comp sink to be washed, rinsed, and sanitized. -0.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of food wrappers/patty wraps stored on floor in dry storage area. -0 points-

3-302.11(A) Separate the different types of raw animal foods. -P Observed small container of raw chicken stored above RTE items on cart in walk in cooler. CDI - PIC corrected storage order. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of guacamole and container of cooked turkey sausage in flip top cooler at 43F and three containers of portioned cooked pasta in walk in cooler at 43F. Items stored in flip top were placed there during breakfast service. Pasta had been stored in walk in from previous night. CDI - PIC moved items in flip top to walk in cooler to cool to 41F or less. Pasta was voluntarily discarded -1.5 points-

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 unmarked container of pooled raw shell eggs being held on time. Beginning time was marked on dry erase board but no end time was listed. CDI - PIC disposed of eggs at the end of breakfast service and a conversation was had about correct TPHC procedures. -1 point-

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 bagged and portioned cooked pasta stored from the night before at a temperature of 43F. Pasta was wrapped in way that did not promote cold air flow around the product. CDI - PIC voluntarily discarded cooked pasta. -0.5 points-

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 no allergen information on labels for grab and go products. Grab and Go products list soy and egg in ingredients. CDI - -REPEAT- -1 point-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with food buildup on the underside of blade and blade housing. CDI: PIC had slicer cleaned.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 3 containers of cold cuts with no date, as well as pickled watermelon rinds and a red salsa with expired dates. CDI: All undated or expired product was voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory footnote to tie the disclosure asterisk to the reminder text at bottom of breakfast menu. CDI: PIC updated template during inspection.

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 deep, plastic pan of tomatoes cooling in walk in unit while covered. CDI: Tomatoes spread out on sheet pan in walk in unit to facilitate rapid cooling to 41F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled containers of dry spices. CDI: Labelled. 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 no address of business on several labels for grab and go product in cases near kitchen. PIC stated that they were likely trying to use up the old labels. CDI: PIC replaced old labels with new labels that have the adress of the business.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several soups reheating in steam wells at a rate of 0.87F/minute, where a rate of 1.03 would be consistent with taking a product from 41F to 165F within 2 hours. PIC stated that reeheats usually take between 2 and 2.5 hours. CDI: EHS had reheat method changed to reheating soups on stove top, and EHS observed soups above 165F by the end of walkthrough.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers left on them during inspection.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands without using a clean barrier to turn the faucet off. Use a barrier such as a paper towel to turn the faucet off without recontaminating hands. CDI employee rewashed hands properly. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed multiple food employees not washing hands before donning gloves. Ensure to properly wash hands before donning gloves. CDI by education.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cheese slices in the reach in unit uncovered. Observed turkey sausage container on top of pork sausages touching food and container of hashbrowns on top of bacon. Ensure food is not in contact with containers and are properly seperated and protected. CDI cheese slices were covered and containers of food were seperated. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee cracking raw shell eggs and then going to the walk in cooler without removing gloves and washing hands before returning to cook eggs. CDI food employee instructed to wash hands and glove useage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed QUAT sanitizer in the 3 comp sink at 50 ppm. CDI QUAT sanitizer refilled to 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed alfalfa sprouts, turkey slices, spinach in prep unit and liquid eggs by grill all cold holding above 45F. Observed liquid eggs in the walk in cooler holding above 45F. See temp chart. CDI alfalfa sprouts, turkey slices, and spinach were moved into the walk in cooler and liquid eggs were placed on TPHC. PIC voluntarily discarded liquid egg continer from the walk in cooler.

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 pimento cheese and hard boiled egg container not date marked. CDI PIC added date label to container of pimento cheese and voluntarily discarded hard boiled eggs container. 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 containers of tuna salad, chicken salad, hummus, and sausage slices above the time and temperature combination (see temp chart). Ensure TCS food is held for no longer than 4 days if it is held above 41F. CDI PIC voluntarily discarded all food items out of temperature/time combination.

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 hash browns and eggs without proper start/discard time held on TPHC. Observed almond milk held on TPHC without written procedures. CDI PIC labeled start and discard time on hashbrown and eggs. TPHC document emailed to PIC for milk.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical spray bottles stored at the 3 comp sink above clean drain board. CDI spray bottles moved.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee actively washing in the 3 comp sink with water temp below 110F. CDI PIC adjusted tankless water heater to increase hot water temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact sandwich press and deli meat slicer with food debris. Increase cleaning frequency.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored beside single service articles and equipment. CDI drinks were moved to a designated area.