ACE NO.3

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee return from outside with gloved hands, remove gloves, then begin to don new gloves to handle customer product and dishes. CDI PIC redirected employee to wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink with no paper towels. CDI PIC provided paper towels.

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 build up and debris in gaskets of WIC and RIC, RIF. Observed debris on bottom of RIF. Clean with more frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some splash and splatter on walls throughout, as well as debris and buildup on floors around and under equipment. Clean with more frequency.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed build up on probe of thermometer. CDI Item cleaned and sanitized

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 roasted garlic with date mark of 1/23 being held in use, one day past expiration. Observed in house made garlic mayo (commercial mayo, fresh raw garlic, and roast garlic) with date mark of 1/27. This item used the roasted garlic from 1/23. CDI All items were voluntarily discarded. Ensure that the date on prep items bares the date of the oldest TCS item, not date item was put together. 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 .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste coming from exhaust fan dumping grease onto the ground below.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in the dish machine only reach 10ppm. The dishwasher had not been ran until the time of the inspection. -CDI- The dishwasher was primed and was able to consistently reach a concentration of 100ppm. (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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 veggie burgers being cooled in a metal container wrapped in plastic. -CDI- PIC removed the plastic wrap to allow proper air flow of the respective food product. (0.5 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 .

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 a sanitizer bucket with wiping cloths being stored directly on the floor. -CDI- PIC placed the bucket in new location off of the floor. (0 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers that were said to be stored as clean and dried. Separate containers to allow proper air drying. (0.5 pts)

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 food the accumulation of food debris on non-food contact surfaces such as gaskets, cooler drawers, ledges, and wire racks. Increase cleaning frequency to avoid the accumulation of food debris/residue. (0.5 pts)

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee beverage with no lid stored above single service items under the front counter. CDI- PIC removed employee beverage and EHS educated selecting an approved location for drink storage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the low temp dish machine with a sanitizer concentration of 0ppm for chlorine. PIC contacted servicer and put in a maintenance request. PIC instructed to wash all dishes in the 3-compartment sink until dish machine sanitizer reads at the correct concentration. CDI- During the inspections representative from Carolina chemical was able to repair the dish machine. EHS verified that the dish machine is reading between 50-100ppm. Points not escalated due to ability to repair during inspection. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plastic containers stored as clean with visible sticker residue. Sticker residue must be full removed. CDI- All dishes with sticker residue were taken to the 3-compartment sink 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw and sliced tomatoes in the lowboy unit temping above 41F. CDI- PIC voluntarily discarded the items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed house made pickles (hot brine) with a prep date of 02/03 in the WIC. This is pasted the allotted 7-day holding window for TCS foods. CDI- PIC voluntarily discarded the pickles. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed that the facility did not have written procedures for holding grilled onions on TPHC. Facility is doing proper labeling and discard times for the product. CDI- EHS provided facility with TPHC form and assisted them in completing the form. Facility was advised to keep this form and make it available during future inspections. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in the 3-compartment sink reading over 400ppm. PIC contacted chemical supplier and put in a maintenance request. EHS advised facility to dilute the sanitizer until it is within the correct concentration limits. CDI- During the inspection a representative from Carolina chemical was able to lower the concentration of the quat sanitizer in the 3-compartment sink to correct levels. EHS verified that the 3-compartment sink sanitizer is now reading at 200ppm. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed facility using Monogram spray cleaner with bleach and PIC stated chemical is using to clean prep surfaces at the end of the day. EHS tested bleach cleaner and it was above 200ppm. This renders the chemical a disinfectant. EHS discussed usage on prep surfaces with PIC. CDI- PIC stated the cleaner will be only be used on non-prep surfaces moving forward.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several plastic containers stored as clean wet stacked. CDI- EHS provided education on wet stacking and all wet dishes were taken to 3-compartment sink to be washed/rinsed/sanitized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine using chlorine as sanitizer at 0 ppm chlorine . PIC to use machine to wash and three compartment sink to sanitize until repairs to machine can be made. 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

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed prep top on tphc and facility does not have procedure document. CDI provided document for facility to fill out. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed veggie patties stored in lowboy cooler near walk in cooler at 46 degrees. CDI PIC 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 . '

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup of dust near return near grill and handwash.

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 bin of sugar not labeled.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from faucet connection at three comp sink. Needs repair. No escalation in points because it is a different fixture. Repeat

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have written vomiting and diarrhea plan. Repeat violation. CDI provided vomiting and diarrhea information .

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

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 build up of food debris and grease on equipment.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink near kitchen entry door leaking underneath sink.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have written vomiting and diarrhea plan but does have clean up kit. CDI provided posters and information since this is first inspection since new rule came into effect no points deducted.

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 pan of raw burgers stored above ready to eat foods and veggie patties. CDI reordered storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed large container of chili in low boy unit at 46 degrees. All other foods in low boy were non tcs.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed four containers of bologna sliced and held greater than 7 days. CDI discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility using chlorine sanitizer for dish machine and no test kit on site to measure chlorine levels. 10 day verification required.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug for dumpster missing.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Ensure dish machine final rinse water measures free chlorine at 50-200 ppm. Observed dish machine final rinse water measuring 0-10 ppm free chlorine. CDI - PIC changed out bottle of concentrate and set up machine again. After correction, final rinse water measured 100 ppm free chlorine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled slicer stored as clean. Food debris remained on back surface of blade. CDI - PIC removed for re-cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several areas where TCS foods were stored and measuring above 41.0F. See temperature chart. Some issues were due to stocking food into line coolers before food had properly cooled to 41.0F. Other issues may have been due to cooler drawers or doors being left partially opened or being opened frequently. PIC said that food had been stocked after noon today. Today the PIC Corrected by removing hamburger patties, sliced tomatoes, cut lettuce, and hot brined pickles from line coolers and placing into the freezer to rapidly complete cooling; however, the veggie burger mix was voluntarily discarded as it was in a large container and stored in an undercounter cooler that was not holding foods at or below 41.0F and it had been there for 6 days. No other TCS foods were in that cooler at the time. VR - verification required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed facility offers undercooked shell eggs. Menu board on the wall had no consumer advisory. Printed menu on the counter had a disclosure asterisk on the egg menu item and a reminder at the bottom of the menu but it lacked a disclosure footnote. Explained corrective actions needed to the PIC. VR - verification required.

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 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility is having cooling issues due in part to the methods used and also due in part to inadequate equipment capacity for the amount of food in house. Facility has no walk in cooler. Discussed with PIC. She said a truck had come today and that they receive deliveries three days a week. Inspector and PIC spoke with employees who had pattied out the burgers, sliced the tomatoes, and cut the lettuce. Discovered that items went straight from prep to line coolers, covered, and without any re-chilling step in between. Today corrections were made by placing loosely covered pans of these items into the reach in freezer, starting with those closest to the 4 hour cooling limit. Cut lettuce, sliced tomatoes and pattied burgers cooled rapidly and were approaching 41.0F when inspection ended. VR - verification required.

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

4-501.11 Maintain equipment in good repair. Observed most coolers and cooler drawers had split gaskets. Bottom cold drawer on cook line did not close completely each time it was opened, contributing to the cold holding issue.

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw bacon below raw ground hamburger meat. CDI-PIC changed storage order and put hamburger in a different location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large plastic container of veggie patty mix at 46F made from 11/1, PIC said they did not use it today. CDI-PIC voluntarily discarded and explained they normally don't make that large of a quantity. PIC did not sign due to Covid protocols.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed mayo based "come back" sauce cooling in reach in cooler; sauce not reaching cooling parameters - see temp chart. CDI - All sauces uncovered and placed on top shelf closest to fan to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed veggie burger and tomatoes cold holding above 41F in flip top unit. Both items placed in flip top around 11 am. CDI - Veggie burgers voluntarily discarded. Tomatoes placed in reach in unit to rapidly cool.

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 mayo based "come back" sauce cooling in reach in cooler in densely paced containers with lids tightly closed. CDI - All sauces uncovered and placed on top shelf closest to fan to rapidly cool.