FLOWER CHILD

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the blade to a small immersion blender and 2 blades to the large food processor to be stored as clean on the shelves below the back food prep counters to be stored with food debris on their food contact surfaces. CDI - Dishes placed at the dishwasher to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a container of sweet potatoes to be stored in the cookline steamtable at temperatures of 104-118F. Item was prepared 30 mins prior and placed directly into the steamtable. - Observed an insert container of cooked chicken to be at temperatures of 115-125F in the hotbox across from the oven in the back kitchen area. Chicken is made daily per the PIC with the container found out of temperature made between 10-10:30am. CDI - Container of sweet potatoes and chicken placed into the oven to rapidly reheat to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 working containers of pickled onions (house made in a hot brine) and Texas caviar (containing corn and black beans) to be throughout the cookline and all were observed to not have date marks of any kind. Approx. 6-8 containers in total. PIC stated that they are from bulk batches in the WIC that were properly dated but was unaware that the working containers also needed date marks. CDI - Date marks placed onto the 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 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 insert containers of fresh mozzarella with pesto to be at temperatures of 50-51F and actively cooling following prep in the opentop and refrigerated drawers across from the wok at the cookline. PIC stated that both the mozzarella and pesto are refrigerated but during the prep process this morning it may have caused the temperature to rise. Cookline opentops and refrigerated drawers are not approved nor designed for rapid cooling and facility must ensure that all items are at or below 41F prior to bringing up to the cookline refrigerators. REPEAT. CDI - Containers moved to the blast chiller to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed the dishplate thermometer on site to the not be functional and broken at the time of the inspection. 10 day VR to observe the facility acquire new dishplate thermometer.

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 2 large trays of cauliflower cream to be cooling in the blast chiller and was observed not going to reach 70F at its current rate of .13 degrees/min. Cauliflower cream was originally noted in one large/deep container during the beginning of the inspection when initial 139F temperature was recorded. Facility had split the large container into 2 shallower containers sometime during the inspection, which helped lower temperature initially dropping it from 139F to 99F within 60 mins. Both pans were then observed to be cooling at a rate of .13 degrees/min over the next 30 mins leaving them at 95F with approx. 20-25 mins to reach 70F. Facility must adjust cooling methods for large/thick items in the blast chiller to ensure they reach 70F within 2 hours. CDI - Facility rapidly reheated to 165F+ and restarted cooling process over, splitting the entire batch up into multiple smaller, shallow containers. 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 squirt bottles of lemon yogurt, buttermilk ranch, and red pepper miso sauce to be at temperatures of 70-76F in a container with minimal ice on the prep line. Items were not held using TPHC and PIC stated that they are held in the refrigerators until needed at the line. CDI - PIC voluntarily discarded all 3 squirt bottles of condiments. EHS provided education on proper storage of condiment bottles and informed facility if they wish to, they could add the items to the TPHC written procedures and time stamp them for 4 hours going forward. - Observed condiment bottles of Mediterranean yogurt and tofu tzatziki sauce to be stored in the cookline opentop refrigerator across from the stovetop at temperatures of 50-54F, with the squirt bottles observed to be sticking above the refrigeration line. Squirt bottles were only just replaced at the line as per the station employee and were observed to be full. CDI - Squirt bottles moved to the WIC to rapidly cool. - Observed a container of shaved steak to be at temperatures of 44-46F in the WIC. PIC stated that they had cooled and shaved the steak the night before but employees had it out earlier today at approximately 11am to place in portioned bags earlier to be used at the cookline. CDI - PIC relocated to blast chiller to rapidly cool. 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)(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 4 containers of cheese sauce at the cookline steamtable to be held using TPHC but were not provided with time stamps for the times they were removed from hot/cold holding. As per the cookline employee they had placed the containers in the steamtable at 10am. CDI - PIC provided time stamps for items to be discarded at 2pm.

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 an insert container of portioned steak to be at a temperature of 50F in the cookline refrigerated drawers across from the stovetop. PIC stated that they had been portioned earlier that day at approx. 11am and then were immediately placed into the cookline refrigerated drawers, which are not designed nor approved for rapid cooling. REPEAT. CDI - PIC relocated portioned bags of shaved steak to the blast chiller. - Observed 2 large pans of cauliflower cream to be cooling at a rate of .13 degrees/min and were observed to not be on course to reach 70F within the required 2 hours of the first cooling window. Facility is constantly in and out of the blast chiller, the items is a thick sauce, and no active stirring is involved in the cooling process all of which create a situation where the item cannot cool down at an adequate rate. REPEAT. CDI - PIC rapidly reheated both pans of cauliflower cream to 165F+ to restart the cooling process. Facility split the contents up into 4 smaller pans and actively stirred the contents to assist in cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed multiple shakers at the cookline to not be labeled as to their contents.

3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a small insert container of herbs to be stored inside a container of shredded lettuce in the cookline refrigerated drawers, leaving the exterior of the smaller insert container in direct contact with the shredded lettuce. REPEAT. CDI - Small insert container removed.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed insert containers of water to be in use to store scoops at the cookline with the water being heavily filled with food debris. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - PIC and kitchen chef were unable to provide proof of signed employee health policies at the time of the inspection. PIC stated that they do have online training modules that cover the foodborne illnesses and reportable symptoms and that it its saved online when they complete the module but was unsure if they had anything they specifically signed. CDI - EHS left paper copies of the Mecklenburg county employee health policy at the time of the inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a tray of house made cookie dough containing raw shelled eggs to be stored on the speed rack in the WIC directly above a tray of cooked broccoli. CDI - PIC relocated tray of cookie dough below RTE/cooked items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an insert container of Texas caviar (containing corn/black beans) to be stored in the cookline refrigerated drawers across from the cookline stovetop and to not have a date mark. Upon questioning it was discovered that the Texas caviar comes from a bulk supply that is kept in the WIC and used over the course of 2-3 days. The observed Texas caviar was from a batch made the day prior. CDI - PIC provided matching date mark to bulk supply in WIC. 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 5 hotel pans of yellow potato curry soup cooling in the blast chiller at a rate of .3 degrees/min. Items were still within the first cooling window. Facility must introduce active stirring into the cooling process of the new daily soups as the layer that forms on top of the product while cooling traps heat in, and would result in the soup missing the first cooling window if action is not taken. CDI - PIC placed all 5 hotel pans into ice baths in the blast chiller and stirred the product. Soups observed at 64-68F 30 mins later. - Observed an insert container of bagged cooked chicken that was prepared earlier this morning and then placed directly into the refrigerated drawers beneath the cookline flattop without prior cooling. All cooling must be done in the WIC or blast chiller prior to being brought up to the cookline as the refrigerated drawers are not designed nor approved for rapid cooling. CDI - Container of bagged chicken moved to WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed the facility using an outdoor WIC that is not directly connected to the building for the storage of produce. WIC door does have a padlock on it which is locked after the facility closes each night but during the day the door remains unlocked. WIC is in an unsecured/unlocked location behind the building containing the dumpsters where patrons/general public could easily access if desired. Large swinging doors to access dumpster area were noted opened and do not have a way of locking at the time. Facility must keep the WIC door locked during all times when they are not in it and/or secure the location the WIC is in so that the general public cannot easily access the food stored inside if desired.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed multiple container of water storing in use utensils at the cookline with the water being at temperatures of 75-95F. Containers were observed not on the flattop grill and unable to maintain the proper 135F required for storing in use utensils. CDI - PIC emptied containers of water and refilled with boiling water.

4-501.11 Maintain equipment in good repair. - Observed the interior vent cover on the door of the altosham at the back prep line to be hanging on by one screw/falling off the door.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. - Observed the sliding doors to the dumpster to be open at the time of the inspection. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed steaks beneath the heat lamp at the back prep area to be at temperatures of 108-121F. PIC stated they were made approx 20-30 mins prior. REPEAT. CDI - Cookline employee placed steaks back on the grill to be rapidly reaheated to 165F+. - Observed insert containers of mashed potatoes in the altosham across from the back line grill to be at temperatures of 110-117F. Altosham was observed off at the time of the inspection and PIC stated they have had issues with the electrical outlets in the store recently. Facility time stamps potatoes with 4 hour time stamps for quality purposes to be discarded but was intended to be hot held in the working altosham. CDI - PIC to discard all potatoes at the end of their 4 hour time stamps. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert containers of raw steaks in the refrigerated drawers beneath the grill line to be at a temperature of 49-52F. PIC stated they had prepared the steaks earlier and placed it directly into the refrigerated drawers beneath. CDI - Steaks moved to the blast chiller to rapidly cool down. - Observed insert containers of sliced tomatoes, hard boiled eggs, black bean falafel, sliced turkey and BBQ chicken in the service line refrigerated drawers across from the stove top at temperatures of 45-66F. BBQ chicken and sliced turkey were the only items not prepared earlier on 8/8 and were in the unit overnight as per PIC. All other items were prepared earlier that morning. CDI - BBQ chicken and sliced turkey were voluntarily discarded. All other items moved to the blast chiller to rapidly cool down. 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 cooked vegetables held using TPHC on the speed rack adjacent the soup kettles, the sweet potatoes at the cookline, and the cooked rice vegetables beneath the wok line refrigerated drawers all not labeled with the TPHC stamps. REPEAT. CDI - PIC printed out appropriate time stamps for all items. 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 an insert container of sushi rice in the WIC with a TPHC stamp for discard on 8/7 at 4:59pm. PIC stated they hold sushi rice after their time stamps to donate to a separate organization. CDI - PIC discarded the insert container of sushi rice and the trays of sushi rice in the WIC that were labeled for donation. All items that are held out of temperature on TPHC must be discarded at the end of the 4 hours.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. - Observed wiping cloth buckets stored on the floor throughout the cookline and service line areas.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed one dumpster to not be provided with a drain plug. REPEAT. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding doors to both dumpsters to be open at the time of the inspection.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee observed going outside and then came back inside and went back to preparing raw chicken. Employees must wash hands before working with exposed food or before food preparation. CDI - Employee educated and she washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large amount of metal pans and food processor blades found with food residue on them but were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Soiled utensils taken to dish machine to be washed again. 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(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Green chili dip in walk-in cooler measured 43-45F. PIC stated it was cooled yesterday and hasn’t been taken out of cooler today. Also, cauliflower cream in drawer on line measured 93F. It began cooling around 10AM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Green chili dip and cauliflower cream discarded. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Quinoa in hot holding measured 128F. TCS foods in hot holding must measure at least 135F. CDI - Employee reheated quinoa to above 165F. 0 pts. 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 .

3-501.17 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 TCS RTE foods on line were missing prep date labels. Also, cooked mushrooms in walk-in cooler were missing prep date label. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed prep date labels on pans. 0 pts. 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 Employee was observed placing 12PM start time for steak held using TPHC at beginning of inspection. Pans of TCS foods held on speed rack and on trays out of temperature control were missing TPHC labels. TCS foods held using TPHC must be labeled with start time or end time. CDI - PIC placed TPHC labels on items. Last inspection was marked out for not having written procedures so kept at half credit. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Green chili dip cooled overnight in deep pans. Cauliflower cream was cooling in prep cooler drawer. Chicken was cooling in drawer on line after being cooked this morning. Use blast chiller or walk-in cooler to cool TCS foods. Do not use deep pans for cooling. CDI - PIC educated on cooling methods. Cauliflower cream and green chili dip were discarded. Chicken moved to blast chiller. 0 pts. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook was observed wearing a watch on wrist. Food employees must not wear jewelry on their hands or wrists. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing beard guards. Food employees must wear hair restraints. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 2 sanitizer buckets measured less than 150 ppm quat. Wet wiping cloths must be stored in sanitizer solution at correct concentration. CDI - Wiping cloth buckets emptied and refilled with 200 ppm solution. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Apples and avocados on line still had stickers on their husks. Fruits and vegetables must be thoroughly washed before use. Remove stickers during wash process. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans that were stored on clean dish shelf were still very wet. Allow utensils to adequately air dry before stacking. // 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using towel to dry clean dishes. Utensils and food-contact equipment must be air dried after washing. Do not use towels to dry clean dishes. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on 1 dumpster. Contact waste management company to replace missing drain plug. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tiles are cracked around floor drains near dish machines and in front of soup kettles. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed filling up water at hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC educated on hand sink use. 0 pts.

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. PIC did not have written procedures for using TPHC. CDI - PIC e-mailed blank copy during inspection and filled out sheet. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing beard guards. Ensure employees wear hair restraints. 0 pts.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Debris present in sanitizer solution at 3-compartment sink. Maintain sanitizer solution clean. CDI - PIC emptied out solution.

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. Clean tops of dish machines. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Hand washing, sanitizing utensils, cold holding, cooling, following time as a public health control, and final cook temperatures were out of compliance during inspection. More active managerial control needed in establishment as seen by these priority and priority foundation violations found during inspection. PIC needs to ensure there are adequate procedures for these risk factors, and that employees are following these procedures correctly. CDI - PIC educated on active managerial control. 0 pts. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed handling raw salmon and then went back to handling ready-to-eat food and clean plates for cooked food to go on. Employees must wash hands when switching tasks, such as switching from handling raw animal foods to handling clean utensils or ready-to-eat foods. CDI - Employee educated and she washed her hands.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Pan of food stored directly on top of lettuce in cooler on line. Do not put nonfood contact portion of pans in contact with food. CDI - Pan moved. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured less than 150 ppm quat. Quat sanitizer shall be 150-400 ppm. CDI - Solution emptied. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Raw chicken breasts were checked after coming out of oven and some larger pieces measured 154-160F. Employee did not use thermometer to verify that temperature was above 165F. Another employee cooked raw salmon and plated the salmon for customer. EHS checked the temperature of the salmon and the middle was 122F. Employee did not check temperature with thermometer. Ensure employee cook raw animal foods to the proper temperatures - above 165F for raw chicken, and above 145F for raw seafood. CDI - Chicken put back in the oven until all the pieces were above 165F. Salmon put back into pan and cooked to above 145F.

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. 4 pans of gluten free pasta measured 45-48F. Pasta began cooling yesterday. Sweet potatoes began cooling before at 10:30AM, and still measured 74F at 12:55PM. Sweet potatoes had cooled the whole inspection out of temperature control on the speed rack. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Pasta discarded by PIC. Sweet potatoes also discarded. Establishment will be placed on risk control plan if cooling violations are found during next routine inspection. REPEAT 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)(1) Maintain TCS foods in hot holding at 135F or above. -P 2 pans of mashed potatoes measured 118-121F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated mashed potatoes to above 165F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Portioned cooked vegetables (45-52F), portioned turkey (48-52F), portioned noodles (45-47F), pickled onions (44F), another pan of turkey (46F), and bean salsa (46F) were above 41F on line. TCS foods in cold holding shall measure 41F or less. CDI - TCS foods above 41F were moved to walk-in cooler or blast chiller to cool to 41F. 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 Enchiladas held using TPHC and steak held using TPHC were missing time labels. TCS foods held using time as a public health control must be marked with start time, and used or discarded within 4 hours. CDI - Employees placed time labels on both items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pans of gluten free pasta were still 46-48F after cooling since yesterday. Pans of pasta appear to have been cooled in these large pans with tight lids and were stacked on top of each other. Also, sweet potatoes that began cooling at 10:30AM still measured 74F at 12:50PM. Sweet potatoes were cooled the whole 2 hours out of temperature control. Leave cooling TCS foods loosely covered or uncovered. Use walk-in cooler or blast chiller to quickly cool TVS foods. CDI - PIC discarded pasta and sweet potatoes. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some food employees were not wearing hair restraints or beard guards. Food employees must wear hair restraints, such as a hat or hair net. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Some food employees were wearing jewelry on their hands/wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth buckets measured 0 ppm quat. Wet wiping cloths must be stored in properly concentrated sanitizer solution when in between uses. Contact EcoLab to repair dispenser. 0 pts.

4-501.11 Maintain equipment in good repair. Under-counter dish machine is not functioning and establishment is waiting for EcoLab to repair machine. Quat sanitizer dispenser is dispensing at less than 150 ppm quat. Contact EcoLab to repair dispenser. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 6 pans found with visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans taken to dish machine to be re-washed. 0 pts. 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(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Pans of black bean sofrito measured 98-114F after cooling for 2 hours. CDI - PIC reheated beans to above 165F to restart cooling process. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Tofu measured 42-47F and was cooling in drawer cooler after employees marinated it 30 minutes ago. Black bean sofrito was cooling on speed rack out of temperature control during lunch rush and did not reach 70F within 2 hours. Use blast chiller or walk-in cooler and spread out large batches of cooling TCS foods so they reach temperature in time. CDI - Black bean sofrito reheated to above 165F to restart cooling process and the tofu was moved to blast chiller. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed on floor in office. Maintain premises free of pests. PIC showed EHS invoice from EcoLab pest control. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several pans and containers that were stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. REPEAT

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee load dirty dishes onto a rack and place in dish machine then immediately pick up and put away a large, freshly washed lid and other items, without a hand wash. CDI-Employee properly washed hands.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee pick up RTE sliced pepperjack cheese with barehand when EHS mentioned the temperature. CDI-Employee voluntarily discarded cheese that was touched with barehand.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed dishwasher handle soiled dishes, and then move to clean dishes without discarding gloves that were used to load soiled dishes. CDI-PIC instructed employee to remove gloves and wash hands. Employee properly washed hands.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese sauce and queso that are put into steam well as means of reheating. Based on employee reports, both cheese sauce and queso had been in steam well for at least an hour and were only at 87F and 56F. These foods would not have reheated to 165F within 2 hours without EHS intervention. CDI-All reheating foods were moved to kettle to quickly reheat to 165F within 2 hour requirement.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: 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 . Observed a large container of chicken and vegetable soup and a container of tomato sauce that did not cool from 135F to 70F within 2 hours, per establishment cooling log and EHS observation. Reference temperature chart. CDI-PIC voluntarily discarded foods that did not quickly cool. EHS recommends active stirring and cooling in smaller batches for soups.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 . Observed turkey that was sliced early in the day, tightly wrapped and stacked in line drawer. Observed cheese that was sliced at start of inspection, overstacked in prep top. Observed soup and tomato sauce that missed cooling window. CDI-PIC moved cheese and turkey to quickly cool in thin layers in the WIC. PIC voluntarily discarded soup and tomato sauce that did not quickly cool within required times.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout kitchen. PIC stated pest control had increased services within the last week. Maintain increased pest control.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked stainless steel pans. Utilize pyramid stacking or other methods to facilitate air drying. Observed dish washer towel dry sheet tray. Air dry all.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee load dirty dishes onto a rack and place in dish machine then immediately touch clean dishes without a hand wash. CDI-Employee properly washed hands and rewatched dishes that were touched.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed tomatoes stored over RTE brown rice.

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 vegetable spiralizer stored as clean with carrot debris attached to food contact surface of equipment. CDI-PIC moved equipment to be W/R/S.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 . Observed 4 containers of steak that had been cut and marinated at room temperature placed in WIC covered and stacked. CDI-PIC unstacked and uncovered steak, so it received more cold air flow to quickly cool in the WIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping clothes stored in quat sanitizer of 50 ppm. CDI-PIC remade sanitizer bucket to correct ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored directly on the ground, under a shelf. CDI-Sanitizer bucket was relocated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked stainless steel pans. Utilize pyramid stacking or other methods to facilitate air drying.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Employee observed touching face and went straight to donning gloves without hand washing first. Employees must wash hands after touching face and prior to donning gloves or working with food. CDI - Employee instructed to wash hands and did so correctly. 0 pts.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Cheese sauce measured 86F and was reheating in holding unit. Use equipment designed for rapid reheating, such as the stove top or grill. Cheese sauce is held on TPHC, but written procedures state that time begins once the food has been reheated. CDI - Cheese sauce reheated in pot to above 165F. 0 pts.

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. Cheese sauce measured 50-55F after cooling for 5 hours in deep pans in blast chiller. Tomato sauce was cooling in ice bath in walk-in cooler. Sauce measured 85-92F at 2:30PM and had been cooling since 12PM. Cooked broccoli was cooling in covered containers in walk-in cooler at 50-57F. Broccoli began cooling at 9:30AM. CDI - Cheese sauce still measured above 41F at 2:50PM, so it was reheated to above 165F to restart the cooling process. Broccoli was moved onto sheet pans and measured below 41F at 3:30PM. Tomato sauce was discarded by PIC. 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 1 pan of tofu was held out of temperature control on line at 70F. CDI - PIC discarded tofu. 0 pts. 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 2 pans of black beans were prepared on 4-10 and 4-12 in walk-in cooler. 1 pan of hummus was prepared on 4-10 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day 1 being the date of prep. CDI - PIC discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Cheese sauce was cooling in blast chiller in deep pans. Tomato sauce was cooling in ice bath, but ice bath container was much smaller than pan of tomato sauce. Cooked broccoli was cooling in large, covered containers. Use shallow pans, leave TCS foods loosely covered or uncovered when cooling, and ensure ice baths are large enough and the food is stirred. CDI - Broccoli spread out onto sheet pans, cheese sauce reheated to re-start cooling process, and tomato sauce discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on 1 dumpster. Contact waste management company to replace missing drain plug. 0 pts.

t4-601.11(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 . Most pans stored as clean found with food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans with food residue moved to dish machine to be washed again. REPEAT

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 Steak on TPHC was missing time label. Ensure TCS foods on TPHC are marked with the time they are removed from temperature control. CDI - PIC placed time label on pan.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Charred onion vinaigrette was cooling in blast chiller in deep container. Portioned sliced chicken cooling in walk-in cooler at 47F while tightly covered. TCS foods shall be cooled in shallow pans or containers and shall be uncovered or loosely covered to facilitate cooling. CDI - Chicken moved onto sheet pan and onion vinaigrette moved to sheet pan as well. Both measured under 41F before end of inspection. Moved to half credit due to improvement from last inspection. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinks observed on prep table where food was being prepared. Do not store drinks where they can contaminate food. Store in a separate area, such as a low shelf. 0 pts.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Employee observed taking lid off personal water bottle and drinking from it. Employee did not wash hands before beginning to prepare food again. Employees must wash hands after drinking from a beverage that does not have a lid with a straw. CDI - Employee instructed to wash hands and he did so. REPEAT. No other hand washing violations noted during inspection so kept at half credit.

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 . 15 metal and plastic pans found with visible food particles on them but were stored as clean. 4 robot coupe blades and 2 scoops also found with food residue on them but were stored as clean. CDI - Items taken to dish machine to be washed. // 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Sanitizer solution at 3-compartment sink measured less than 150 ppm quat. Lids were actively being sanitized in solution. CDI - Solution emptied and refilled with 200 ppm solution.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Cheese sauce reheating in warmer at 57F. Unit was set to low so this may not have heated the food to above 165F within 2 hours. CDI - Unit turned up and cheese sauce measured above 165F within 2 hours. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Puréed squash measured 75-85F in sandwich cooler drawer on line at 2PM. Squash began cooling at 12PM. Bolognese cooling in blast chiller. Bolognese began cooling at 1:30PM. At 3:15PM the bolognese still measured 85-100F. TCS foods must be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Squash discarded by PIC and bolognese quickly moved to sheet pans and measured below 70F at 3:30PM. REPEAT

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 . Tofu at steam table measured 129-130F. Quinoa and corn in hot hold cabinet measured 119F. TCS foods in hot holding shall measure at least 135F. CDI - Items placed on temporary TPHC and were used within 1 hour. No increase in severity from last inspection so kept at half credit. REPEAT

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Seasonal item on menu contains undercooked egg. Item is not marked as containing undercooked food. CDI - Sign posted that states that the seasonal item containers an undercooked egg, along with the consumer advisory warning statement. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Mixed grains measured 44F in walk-in cooler. Grains were taken out of cooler for some time to reheat some of the grains. Grains were cooling in giant container. Puréed squash was cooling in cooler on line. Cooked mushrooms and onions were cooling at 47F in cooler on line. Bolognese cooling in blast chiller in deep containers. TCS foods shall be cooled in shallow pans or smaller portions. TCS foods shall also be cooled in equipment designed for rapid cooling, such as the walk-in cooler or the blast chiller. CDI - Puréed squash discarded, grains moved to sheet pans, and cooked mushrooms and onions moved to blast chiller. Bolognese moved to sheet pans and placed back in blast chiller. REPEAT

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Employee brought dog into establishment. Only service animals are allowed inside food establishments. It is the duty of the PIC to ask customers this and to not allow non-service animals in the establishment. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Avocados on the line still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of pans and container stored as clean were stacked while they were still wet. Allow utensils to adequately air dry prior to stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on 2 drawers of sandwich cooler. Replace torn gaskets. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug broken on dumpster. Contact waste management company to replace missing drain plug. 0 pts.

2-301.14 When to Wash (P) Observed employee enter from outside and immediately touch clean pans, wiping cloths, and switch gloves to prep food items. Observed employee touching clothing on cook line and continue food prep without washing hands or changing gloves. Observed employee eating to test quality of cooled items and immediately engaged in food prep without washing hands or changing gloves. CDI - All hands washed and gloves changed. - 2 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed tomatoes stored over cooling Tofu in WIC. CDI - Storage order rearranged. - 0 - 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee enter from outside and immediately touch clean pans, wiping cloths, and switch gloves to prep food items. Observed employee touching clothing on cook line and continue food prep without washing hands or changing gloves. Observed employee eating to test quality of cooled items and immediately engaged in food prep without washing hands or changing gloves. CDI - All hands washed and gloves changed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tofu cooling ambiently on speed rack at 76F. After 20 minutes, item showed 0F/ minute change. CDI - Tofu placed in WIC for rapid cooling. All other facility cooling was being done correctly. - 0 -

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 . Observed tofu hot holding in hot box at 125. Observed steak holding under heat lamp at 125. Observed TCS items holding in 2nd autosham reading 120F. CDI - all items reheated. - 1.5 -

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 kale, noodles, pasta, and various other TCS items in 2 prep coolers on front line reading 50F. Ambient temperature of units reading between 46-50F. CDI - Items placed on TPHC until coolers have been repaired. - 1.5 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed turkey placed in prep unit for cooling. Observed tofu cooling ambiently at 76F and reflected a 0F change over 20 minutes. Observed sliced turkey cooling covered inside of walk in cooler. CDI - All items uncovered and rapidly cooling in walk in cooler. - 0.5 - 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed kale, noodles, pasta, and various other TCS items in 2 prep coolers on front line reading 50F. Each cooler holds 4 drawers worth of TCS food items for service. These coolers are essential to facility cold holding storage. A VR will occur no later than 7/24/2022 to ensure coolers have been repaired.

6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Observed customer bring non-service dog inside of restaurant. CDI - Dog was moved outside. - 0 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed all wiping cloth buckets reading less than 50 ppm QUAT sanitizer. CDI - All sani buckets refilled to proper concentration. - REPEAT - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys stored above facility food items and equipment throughout facility. CDI - Items moved. - 0 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan available at facility. CDI by education - PIC was emailed copy of vomit and diarrheal clean up plan. - 0 -

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked by 2 boxes of avocados. CDI - PIC moved boxes. Maintain hand sinks free at all times for use. - REPEAT - 2 -

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed hot pickled onions in prep top without a date. PIC states these items are transferred from a bulk batch in the walk in cooler. CDI - Discussion with PIC regarding requirement to transfer dates from bulk batches in walk in cooler to small batches in prep units. Date transferred. - 0 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep areas throughout facility. CDI - All items moved to sanitizer containers. - 0 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed spoon stored with handle in contact with avocados in prep unit. CDI - Spoon removed. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water holding multi use utensils at 72F. PIC states container is normally kept underneath running water. CDI - Water was turned on. - 0.5 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed second handsink covered by plastic tray making it inaccessible. CDI-EHS moved to make to accessible.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed uwanshed tomatoes and kale over RTE rice, grains, butter. CDI-PIC moved produce to the bottom shelf.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed 2 dented cans stored for use on the shelf. When EHS asked PIC knew not to use dented cans and voluntarily discarded. No points taken today

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blue cheese overfilleld at 50F in the prep, lettuce at 48F, rice at 50F cold drawer. PIC said they prep all this in the morning and move it to the blastchiller. PIC thinks they did not chill long enough. CDI_PIC moved back to the blast chiller

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 10-12 items on TPHC with no time labels. EHS observed the time procedures outdated since they have a seasonal menu. EHS needs to see updated TPHC procedures for each menu and they need to be more thorough for the time stamps. VR REQUIRED-9/23-2021.

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 at 90F under the grill, PIC said they made 15mins. When asked they said it may have been longer and they put it in the blastchiller. CDI-Chicken got to 46F in 1hr.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed patio door open to the outside, no fly fan. Outside door to the back storage area has a fly fan but it's broken. PIC said they have a call into maintenance. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amounts of flies, PIC had ecolab out 1 week ago. NEED TO KEEP DOOR CLOSED TO PROHIBIT FLIES.

4-501.11 Maintain equipment in good repair. Observed WIC flap broken. Fly fan doesn't work in the back. 3-comp sink needs to be resealed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed in use personal employee beverage stored on prep surface immediately adjacent to in use food items at line area at beginning of inspection. Personal in use beverages must be stored away from food and food contact items.

5-202.12 Provide at least 100F water at handsinks. -Pf. Observed all hand wash sinks with water temperature less than 70f at beginning of inspection. PIC noted that they have issues with water becoming cold when dish machine is operating. Water temperature found to be as high as 122f and as low as 61f during duration of inspection but most checks resulted in water temperatures in the mid 70 degree range. PIC to contact plumber to evaluate plumbing and mixing faucets. Water at least 100f must be consistently available at hand sinks for hand washing. Verification Required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans stored as clean stacked on clean dish rack with food residue present on interior food contact surfaces. CDI - items removed to dish for re-cleaning.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed pans of house prepared TCS foods reheating in hot wells at beginning of visit. 2 hours later, quinoa corn reheated to 89f, super green sauce dish at 122, and turkey sausage sauce at 93f. CDI - items discarded. When reheating TCS foods which have been previously cooked/cooled in house, reheat the food to at least 165f within 2 hours.

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 bulk container of rice blend in walk in cooling from previous day still at 44f. CDI - discarded. PIC confirmed that rice had not been removed from cooler preparation. Ensure rice is fully cooled to 41f or lower within a total of 6 hours. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of shrimp cooked and held above grill area holding at 117f. CDI - discarded. Once cooked, maintain TCS foods above 135f or use TPHC.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed numerous TCS food items which have been prepared in house and are kept on site longer than 24 hours in line coolers with no date marking. Items confirmed by PIC to be filled from bulk containers which are date marked as required and stored in walk in cooler. TCS foods in service coolers with no date marking include cooked pastas, hummus, various TCS house made sauces, cut green blends, cooked grains and more. Overall date marking system for working containers and other items in service coolers needs to be implemented. Verification Required.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed numerous items including roasted vegetables, house made sauces, and more at room temperature on speed racks or on side of grill using TPHC. Procedures not available for use of TPHC with these items. Some TPHC procedures available for chicken, tofu, and super grains do not address the items observed using TPHC today including sweet potatoes which were roasted and placed out for holding with no cooling process in place. Timing system provided by PIC is green dot sticker that according to chart indicated products should be out for service from 10:30 - 2:30 then discarded. Items observed placed out at 10:00 which does not follow procedure. It was also explained to EHS that discard was after shift which was usually 2:30 - 3:00 pm. Holding the food until 3:00 would be out of compliance for this process. Provide written procedures that fully describe the processes used for holding TCS foods using TPHC. Follow the written procedures as required to ensure TCS foods do not remain out of temperature control longer than 4 hours. Begin the TPHC timing process once the food items are removed from temperature control and discard the food at the end of the 4 hour time. Verification Required.

3-501.15 Cooling Methods - PF. Observed bulk grains which had not met cooling parameters after cooling overnight in walk in cooler. CDI - PIC discarded. PIC noted that each grain is individually blast chilled prior to combining in bulk. Ensure all items are fully cooled to 41f or lower before placing in lidded sealed bulk containers for storage. REPEAT - no point escalation as other TCS foods observed to be properly cooling using appropriate methods/blast chiller.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed various employees handling food items wearing watches/bracelets/other items on wrists. Remove items from arms while handling food.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed various dry soiled wiping cloths laying on equipment surfaces throughout line area. Once used, remove soiled wiping cloths to soiled linen receptacle or place into sanitizer if cloth will be used again. 3-304.14 Wiping Cloths, Use Limitation - C. Observed employee wearing wiping cloth tucked into back pocket. This is not an approved use for wiping cloths. PIC directed employee to remove.

3-302.15 Wash fruits and vegetables prior to use. Observed line employee obtain avocado from bulk cardboard box and cut/prep them at line for service without washing and removing stickers. Wash all produce before use that is not received in ready to eat form.

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 speed rack in kitchen with cooling items that should have already been put in WIC. CDI-rack put into WIC after looking at cooling logs. Note: Pudding and juice for grab n go has been temporarily discontinued for Covid

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 cauliflower soup come out of blast chiller at 50F. Staff put in deep containers with lids and stacked. CDI-cauliflower put in different containers and back into blast chiller.

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 food employee enter the kitchen from outside and added a food topping on food item prior to washing hands or changing gloves. CDI- education was given and observed adequate hand washing throughout the inspection. 0 points.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility provided a parasite destruction form that was vague on actual controlled parameters used to control parasites whether through the feed or the freezing treatment. PIC is to reach out to the company to get the exact process that they do to ensure parasites are being removed from all of their fish products that are onsite and served undercooked. 0 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken being placed in hot hold unit at less than 135F. CDI- education of proper hot holding foods at 135 or greater or reheating to 165 prior to placing in hot box if food item is under 135F. PIC placed grilled chicken on TPHC for a 2 hour discard. -1.5 points.

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 roasted cauliflower cooling while stacked on top of each other with lids on. CDI- Food items were ventilated as needed. -.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/weight of contents, name and place of business and major food allergens. Pudding containers are the weight of the product being sold. Juice containers are missing the weight. REPEAT -1 point.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous foods above 41F. See temperature chart. Sweet potatoes at 48F in walk-in cooler were discarded. All items above 41F in prep tops/drawers were moved to the blast chiller.

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 items on time that were not in their procedures including cauliflower relish, sofrita, roasted corn, and roasted pineapple. Return visit required to ensure procedures have been updated.

8-103.11 Documentation of Proposed Variance and Justification: Numerous sauces in the facility have been tested to prove they are non-TCS. Documentation was provided. Advised they would need to submit an application to the variance committee. Will check back to monitor process.

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/weight of contents, name and place of business and major food allergens. Pudding containers are missing name of facility, location and weight. Juice containers are missing the weight.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensil in standing water. Keep water running over utensil when on line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet. Separate to air dry.