CAROLINA MEDICAL CENTER MAIN CAFE KITCHEN

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans stored as clean with visible debris CDI items were taken to dish pit to w/r/s..REPEAT 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed cavity of microwave in need of 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 .

4-501.11 Maintain equipment in good repair. Observed several coolers out of order.

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 RIC located at patient tray line in need of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in handwashing sink.CDI.. Sink was cleaned out.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with food debris. Also observed dishes with sticker residue stacked and stored as clean.. CDI Items were moved to dish pit 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep table,

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed several bins with visible debris were clean utensils are stored.CDI.. Bins were removed to be cleaned

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Facility is using a non-continuous cooking process for boneless chicken breasts. Observed trays of chicken not fully cooked on a cooling cart that had been cooled in a walk-in blast chiller. Chicken 33.0 F. PIC stated this is best for the process flow for this item. REHS sent facility application for non-continuous cooking and reviewed with PIC. REHS will follow up on record keeping.

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: Found several containers of covered TCS foods (sliced / diced tomatoes, chopped chicken)in cooling process in holding units. All were prepped today according to date mark. CDI- PIC Kristen Bethel moved tomatoes to a freezer, chicken voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at only hand sink at action station. CDI- soap provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Sausage links and patties at serving line holding below 135.0 F. Sausage patties at grill holding less than 135.0 F. Serving line food voluntarily discarded. Patties at grill re-thermed to over 165.0 F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live German roach at hand sink in dish pit. PIC stated Orkin is out several times a week treating for insects.

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: Grilled chicken brought over to the catering station / room on 1/31 had date mark of 2/3. Do not change the original date label; or do not accept food that is not labeled. CDI- discussion with catering manager, PIC Kristen Bethel, Georg Benzinger, and other staff about proper accounting for dates of food prep. Chicken was 38.0 F. Allowed to back date to 1/31. 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: Found several containers of TCS foods (sliced tomatoes, pancake batter containing ricotta, cut leafy greens, sausage) in cooling process in prep tops, and walk-ins. All covered and in large dense volumes. CDI- PIC Kristen Bethel broke down volumes into smaller, uncovered containers. 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 .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: Management not monitoring practices of rotating vendor(s) at action station. Observed shredded cheese about to be placed on TPHC when 49.0 F; observed hot food in hot drawer below 135.0 F; Hot food reheated to over 165.0 F, shredded cheese discarded voluntarily. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink in rotating vendor action station inaccessible due to green tub of soapy water in hand sink. CDI- sink cleared for access.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Cut cantaloupe did not cool to 41.0 F within 4 hours. CDI- discarded voluntarily. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=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 Large volumes of cut cantaloupe in covered containers did not cool within four hour parameter. See # 20 above. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Found pans of meat sauce cooling at rate of 11.0 F / hour in loaded blast chiller. CDI- methods changed. See #33 on this report. Sauce dropped to 56.0 F within an hour.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Meatballs 119.0 F at Deli station. CDI- discarded. Carrots 99.0 F at hot service line. CDI- voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found American cheese 43.0 F in cold drawer at grill. Found Cole’s slaw pans (2) 47.0 F and 44.0 F in cold unit that is not functioning. Found portioned salsa 46.0 F at grill area. CDI- discarded voluntarily.Do not use equipment that is not in repair. CDI- Cole slaw discarded voluntarily. Cheese moved to blast chiller.

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: Meat sauce cooling at a rate of 11.0 F /hour in small blast chiller. Chiller was full of cooling foods over 150.0 F in addition to meat sauce. Stir sauces during cooling process to facilitate faster cooling. CDI- pans of sauce moved to walk-in freezer.

4-501.11 Maintain equipment in good repair. Cold unit at serving line is not working per line staff. Unit was in use during inspection. Do not use equipment that is not in good repair.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Trays of sausage stacked with upper trays contacting food below. Trays separated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Action station has Sweet Lew’s BBQ today. Potato salad temping 44.0 F at top of product in deep pan under no temperature control. Temperature log indicated product was 38.0 F an hour prior. Pan barely contacting ice below. CDI- out of temperature portions of the potato salad removed. Discard product after lunch service. 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: Sweet Lew’s potato salad at action station not date marked. ensure vendors at action station adhere to date marking and holding parameters. CDI- Discard potato salad at end of lunch service. 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 .

4-501.11 Maintain equipment in good repair. Significantly rusting shelves in unit at patient plating with cleaned utensils underneath rusted areas. Replace or re-surface shelves. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker in use “Household Use Only”. Remove from facility.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: Obserfved one employee re-contaminate hands at hand sink faucets after washing. PIC corrected employee and hands were washed correctly.

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. Procedures for holding tomatoes and lettuce at grill could not be produced. Observed lettuce coming out to be placed into TPHC at a temperature above 41.0 F. Lettuce discarded. Procedures for TPHC from AMC Sushi could not be produced. AMC Sushi action station holds food on TPHC. Found raw tuna, lettuce, tuna / salmon mix brought back to walk-in cooler after being held on TPHC. CDI- all food discarded. Observed apparent confusion from salad bar staff as to which foods are held on TPHC. Soup said to be held by temperature only was observed on dry erase board for TPHC food, and labels for TPHC on soup. Verification that all stations holding food on TPHC have written procedures and are being followed, within 10 days. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found multiple pans of black beans cooling on cart with pans closely stacked and covered by curtain. Beans were 74-83 F. Pans moved to walk-in blast chiller, dropped to 58.0 F within 45 min. Found prepped salad bar food destined for TPHC cooling in double-wrapped pans. Observed garlic / oil marinade for rotisserie chickens cooling at room temperature, 63.0 F. Marinade had just been made. CDI- moved to blast chiller. CDI- Food uncovered and moved to walk-in blast chiller so it could be cooled to 41.0 F before being placed into TPHC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Ensure all squirt bottles of oils and bins of flour, sugar, etc are labeled as to contents.

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. Cold drawers at patient plating stations with significant food accumulation. Some cooler door gaskets accumulating moisture and supporting black growth.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Slicer food contact areas with food residue persisting after cleaning. CDI- slicer cleaned and verified by EHS while on site.. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Found entire cooling cart of rolled sushi from previous night at 44.0 F. CDI-all contents of cart voluntarily discarded. Sushi was in retail packages and on cart covered by curtain. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found link sausages, boiled eggs, home fries below 135.0 F at two areas; public serving line and patient plating. CDI- voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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: found sliced deli meats date 5/10. Two pans of turkey and one pan ham. CDI- voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found multiple pans of cooked / cooled food with todays date (5/17). Extensive discussion with management team about proper and compliant date marking. Current system involves printing date labels. Labels cannot be be custom printed with past dates. CDI- facility will go to hand-written labels as date marking, so food path and time will be able to be followed. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Found thawing salmon filets in uncut packaging. Packaging directions indicate to remove from package prior to thawing. CDI- packages cut.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Hand sink at Rotating Action Station without hand drying means. CDI- supplied. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. A hand sink in dish pit with sign indicating to “Not Use”. Plumbing issue with sink causing flooding in on 2nd floor. Resolve within 10 days.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw link sausage above RTE beef. CDI- sausage moved to below beef. For more information on food storage order please visit: http://meck.co/FoodSafety

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 labels for TPHC being placed on foods stating starting time is 10 AM but time of observation was 10:40 am.

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: Sliced tomatoes cooling in stacked, covered containers. Tomatoes were above 41.0 F in grill area reach-in. Cut cantaloupe in large containers and high volume and stacked, cooling in cold production WIC: Cantaloupe was above 41.0 F. CDI- uncovered and unshackled. Food dropped 3 degrees Fahrenheit in 45 minutes. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employees with wrist watches on wrists.

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: Temp discs for high temperature dish machines not operable. Batteries dead. CDI- PIC changed while on site.

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 labels on TPHC food indication holding time from 3 pm to 7 pm, however actual time of observation was 2:45 pm and many pans were about 1/2 full. Staff person stated some pans had been brought out about 30 minutes ago. CDI- discussion with PIC about TPHC requirements and observed voluntary discard of pans of food in question.

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: Found prepped pizzas on cooling rack at room temperature at 64.0 F. Found pizzas in reach in cooling at 45.0 F: Found pasta cooling in reach in at 61.0 F. CDI- pizzas and pasta moved to blast chiller for cooling. 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 From 8/4/2022: 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: Found cooling, portioned pasta salads and potato salads tightly covered in small service cups that were tightly wrapped in bulk in a large bowl, 43.0 F. Found pasta salad cooling tightly covered 43.0 F. Found prepped pizzas with baby’s shrimp as ingredient tightly covered and cooling in reach-in 45.0 F. CDI: All sent back to blast chiller. 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 . .

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food Pf: packaged sandwiches and wraps in grab n go did not have allergens listed on label. CDI- all packages pulled and voluntarily discarded. Confirmation of corrected labels within 10 days. From 3/16/ 2022: 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. : House packaged deli wraps and sandwiches in grab n go did not have allergens on the label. CDI- discarded all voluntarily. Found file for labels that were correct. Not determined why incorrect labels were printed out. 3-Pf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Found a high percentage of cleaned, stacked pans with sticker residue attached. CDI- residue scraped off and pans sent back to dish machine. Other pans examined by staff and sent back as needed. 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 .

3-501.15 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: Found cooling, portioned pasta salads and potato salads tightly covered in small service cups that were tightly wrapped in bulk in a large bowl, 43.0 F. Found pasta salad cooling tightly covered 43.0 F. Found prepped pizzas with baby’s shrimp as ingredient tightly covered and cooling in reach-in 45.0 F. CDI: All sent back to blast chiller. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Some bottles of oils and vinegars not labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking of utensils and equipment noted in drying shelves.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. A few cutting boards noticeably gouged. Replace as needed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: AFC sushi contractor has its own Employee Health Policy Reporting Agreement. Form does not have Salmonella non-typhi listed as reportable. CDI- sent updated form to Morrison for distribution to AFC staff. For more information on employee health policy please visit: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw shrimp thawing over RTE andouille sausage in walk-in. CDI- shrimp moved to lower shelf of WIC. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Milk holding above 41.0 F in patient plating reach in. Chopped chicken, tomatoes, chopped lettuce holding above 41.0 F at patient plating reach in. CDI: All voluntarily discarded. Prepped pizzas in holding cabinet (cold) 57.0 F. Determined unit was malfunctioning. Hobart tech on site for maintenance addressed unit immediately. Do not use unit until confirmation is obtained that it can hold TCS food at 41.0 F or below. CDI- pizzas moved to blast chiller. 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 .

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: Found chicken marinade containing garlic and oil dated 4/11 but with expiration of 5/11. CDI- allowed to date with expiration date of 4/17. Marinade was 40.0 F. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P: Prepared food entrees at pizza station did not have time stamps as described in posted procedures. CDI- times posted starting at 12:00 when display is set up.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Deli employee handled soiled equipment in dump sink, then removed gloves and put on new to work with food. No hand was occurred. CDI- stopped employee and had to remove gloves, wash hands, then don gloves.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf 5-205.11 (A),(B) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink at action station in retail had sign indicating hand sink was out of order. No other hand sink available. Call made to maintenance, tech arrived and was working by end of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Chicken broth and vegetable broth holding less than 135.0 F in equipment. Mac and cheese, carrots, sliced brisket holding less than 135.0 F in holding equipment. all occurred in patient plating area.

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. : House packaged deli wraps and sandwiches in grab n go did not have allergens on the label. CDI- discarded all voluntarily. Found file for labels that were correct. Not determined why incorrect labels were printed out.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. No paper towels at hand sink at end of plating line on dish pit side. CDI- supplied.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety: Brown rice from sushi contractor was 50F from overnight. CDI- discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Beef broth 121F at plating station. Said to be holding. CDI- discarded. Sausage patties at grill 125F.

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: Brown rice cooled from overnight in tightly covered container with volume of rice tightly filling pan space. Utilize blast chillers to cool brown rice in addition to other approved methods listed above. CDI- education and see #20 above.

4-502.11(A) Maintain utensils in good repair. Discard dispensing utensils once damaged by heat, etc. Observed several in use that were damaged. They were discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw fish over RTE pulled pork in commercial package. CDI- Pork moved to shelf with other RTE foods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Chicken tenders at both patient plating lines were below 135F. Refer to temperature chart. CDI- tenders voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Refrigerator at patient plating holding food above 41F. Refer to temperature chart. Ice accumulating inside unit. CDI- all TCS food in unit voluntarily discarded. Unit taken out of use. Call for service made. Sliced cheese in cold drawer (3 pans) at grill 43F. CDI- moved to freezer for rapid chill.

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: Upon entry noted that all foods listed in procedures as being held on TPHC bore no time labels for expiration of food after 4 hours, or time food was placed on TPHC. CDI- all food switched out with new product at correct temperature and then placed on labeled TPHC.

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: Nacho chips portioned into clamshells for customer self service bore no labels. After a check of the label on the bulk delivery, determined no major allergens present. PIC still moved to behind glass divider to eliminate customer self service.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Employee using hand sink for obtaining water for grill area at hand sink. CDI- discussion with PIC Jocelyne Perez. Access to hand sink re-established.

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: Found ground turkey 65F after minimum of 4.5 hours cooling. CDI- PIC Chris Hinton voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Sausage holding on grill 78F. CDI- reheated to 165 F and returned to holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Salads made previous day holding above 41F at patient plating. Cut greens holding above 41F at patient plating. CDI- Jocelyne Perez 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: Opened cream cheese dated for excess of 30 days. House made garlic /oil mixture dated for more than 30 days. Onions at grill reach-in not dated. CDI- voluntarily discarded by Chris Hinton.

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: Found shredded lettuce belonging to AFC 48F in high volume, covered with plastic wrap, then covered with container lid, after a minimum of 4 hours. Found ground turkey cooling tightly covered in large volume 65F from overnight. CDI- turkey voluntarily discarded. Lettuce voluntarily discarded. Found salads prepared in early AM tightly covered and stacked in reach-in, in patient plating reach-in. CDI- moved to blast, dropped to 40F.

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 employee cleaning bottle lids with gloved hands and then going to attach lids to bottles containing food. Employee did not remove gloves or do hand wash. CDI- Employee stopped and hands were washed after gloves removed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Facility now interrupting cooking process for ribeyes on Steakhouse Day (one day per month or similar). Initial heating produced internalt temperature of 125F. CDI- Facility now will pre-cook ribeyes to 155F or above, cool, then reheat to order for immediate service. Raw ribeyes will be held at station on TPHC and cooked to order under a Consumer Advisory.

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: Pizza station, grill station, salad bar do not their own procedures for TPHC. Pizza station holding for two hours while other stations holding for four hours. Procedures at omelet/ breakfast bar not clear which food is held on TPHC. Correct/add procedures and send files to MCHD within 10 days.

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: Found honeydew, commercial soups, cooked shrimp, prepared salads, all in cooling process and above 41F while tightly covered, dense volume, or in closed clamshells on covered speed carts. CDI-all sent to blast chiller. all food dropped to below 41F within 30 minutes.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employees with unapproved rand watches

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Turkey burgers holding on grill at 112F. Chicken tenders holding on line at 124F. Packaged spaghetti and meatballs on heated counter 122F. Turkey burgers voluntarily discarded, tenders discarded. Spaghetti and meatballs discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found mushrooms and cooked spinach in pizza prep top above 41F. Moved to blast chiller and broght down to 34 F.

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: Canned soups mixed with hot water found in walk-in cooler cooling in deep pots tightly covered 80-90F. CDI- Soups moed to blast chiller and dropped to below 70F in 30 minutes. Directed to continue cooling via blast chiller until soups reached 41F. Egg noodles found cooling in cold drawer at grill 48 F, covered. Moved to blast chiller for rapid chill.

4-501.11 Maintain equipment in good repair. Door gaskets seen that are splitting. Servicer as necessary.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Box of tomatoes moldy and soft. CDI- discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Containers of TCS food in deli area prep coolers not date marked. Containers date marked with same date as batches found in refrigerator. Verification of compliance within 10 days.

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: Found food said to be on TPHC (time only holding) with no time stamps for beginning or ending of TPHC period. Procedures unclear as to where various foods are being held during the TPHC interval. Verification within 10 days of training and implementation of TPHC.

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: Found various foods in cooling process tightly covered and/or in dense volume. Refer to temperature chart. CDI-All foods moved to blast chiller to facilitate cooling process. Volumes reduced.

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: Various cakes, muffins, cookies packaged for customer self-service lacking proper label information. Hot sandwiches at grill self-serve slide not labeled with required information.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Dispensing utensils with handles laying down in chicken/tuna salads at patient plating.

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: Employee positioning dessert slices onto plate with bare hands. CDI- discarded affected dessert. Discussion with PIC. Employee put on gloves to continue.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Handsink at dish pit with no hand drying means. Towel dispenser damaged. Sign on handsink "Do not use". CDI- paper towels provided and placed for access..

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Sausages holding at grill 112F. Pizza sauce holding at Pizza Station warmer 94 F. Turkey sausage holding at patient plating 131F. CDI- sausages at grill discarded voluntarily. Pizza sauce reheated to 170 F on stovetop. Turkey sausage reheated to 165 F.

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. -PPf: Opened hummus not dated. Opened cottage cheese and hummus where staff could not say when they were opened. Mac and cheeses with todays date that had been mixed, cooked, cooled. Staff stated mac and cheeses were not made today and could not say when. All voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Pizza sauce mixed at 7:00 am was 66F. At 9:00 sauce was 65F. Tightly covered, in dense volume in holding equipment. CDI- sauce taken to blast chiller for rapid cooling.

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Observed some water dispensing nozzles clogged in both dish machines. More frequent maintenance and cleaning of spray arms needed.

5-205.15 Maintain a plumbing system in good repair. Leaking handsink near produce cooler.

5-501.17 Provide a covered waste bin in female restrooms. No covered bin in female employee restroom.

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. Refer to relevant items on Transitional Permit Non-Compliant list. Observed many items still not corrected. Non-compliant items on Transitional Permit must be corrected by end of day 11/28/2019.

6-301.11 Provide soap for hand washing at each handsink. -Pf Observed handsink by dishmacine with no soap. Observed handsink by cook line with soap dispenser that wasn't working properly. CDI-PIC refilled and fixed dispensers.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed peppers being put into a soiled box to move product to salad line to be cut and put onto salad. Peppers are no longer properly washed once they are put back into soiled box. CDI-PIC took peppers back to be washed.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed high temp dish-machine not reaching 160F as measured by temperature plate. Plate temp reached 156F. Unit is not to be used until in proper working order. VR required.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed removing turkey roasts from cooking process with internal temperature of 150F. CDI-food returned to cooking process and reached over 165 F.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked pasta cooling from 8:45 to 11:15 and only moved 9F. CDI-PIC put pasta into blast chiller for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked fish that was going to patient plating and was moved into a hot drawer, and into a hot box both were below 135F. Observed sausage holding at grill station below 135F. CDI- discarded sausage, fish reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in cold holding that were not cooled before being placed inside a holding unit. Items were lettuce at prep unit 52F, mushrooms at pizza bar 50F, spinach at pizza bar 48F, raw chicken in cold drawer near grill 45F, Pico in reach in 48F, chicken cooked yesterday at 45F, PIC moved items that were prepared today to walk-in, and voluntarily discarded items that were out of temp/date allowance. Observed reach in unit near grill station where they prepare raw chicken that was holding at 45F, non-functional unit at pizza station was being used to cold hold food. Both units are not to be used until they are fixed and in complaince. VR required.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed food with time holding labels with no written procedures. VR within 10 days to determine which stations / food is intended to be held on time, and to see written procedures.

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 cooked pasta cooling in a large plastic lexan covered from 8:45 to 11:15 and only moved 9F. CDI-PIC put pasta into blast chiller.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed food employee cooking a turkey roast and explained it was done. Item was 150F internal. Employee reheated twice, upon inspection thermometer was not working correctly. CDI-PIC Thermometer was discarded, and food was cooked to proper temp.

4-501.11 Maintain equipment in good repair. Observed 3-comp sink for dishwashing leaking. Observed two cold holding units one by grill station, one by pizza station both not in working order.

5-205.15 Maintain a plumbing system in good repair. Only hand washing sink at prepared food serving line stopped up. CDI- maintenance arrived and cleared sink for use shortly.