CLEAN EATZ

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - BBQ Chicken and Chicken Breast above 41F in WIC. *CDI - PIC voluntarily discarded items. Employees in and out of WIC every 5 minutes as Monday is establishments heavy prep day due to all meals being pre-made for meal plans and customers orders throughout the week. EHS recommends ensuring WIC door is fully closed behind employees once they exit. EHS also recommends WIC curtains to assist with maintaining cold air temperatures. 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 .

*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- *Observed - Shredded Beef, Cut Chicken, Boneless Chicken Bites, BBQ Chicken and Sun Dried Tomatoes above 41F cooling in WIC with little to no change in temperature after 30min. *CDI - PIC removed lids to products and placed some items into WIF to assist with cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. *Observed - Handsink in men’s restroom in need of re-caulking.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee cellphone stored on top of Flip Top Unit.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Plastic container of buttermilk ranch date marked (2/25 - 3/2) in WIC. PIC stated item was made as a big batch and placed into two separate containers and that date sticker was not replaced but item should be dated to match the other plastic container of buttermilk ranch (3/4 - 3/9). Employeethat made item confirmed and matched the story of PIC. *CDI - PIC corrected date marking on item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 - Establishment utilizing TPHC again unable to locate their old written TPHC procedures. *CDI - EHS provided TPHC procedures and PIC filled them out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 - Sweet Potato Fries on sheet tray on the speed rack in WIC cooling above cooked bison that was higher in temperature causing item to not cool efficiently. *CDI - PIC placed bison above sweet potato fires to allow both items to cool more efficiently. See temp chart for details. 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Cardboard box of To-Go containers stored directly on the floor. *CDI - PIC removed item from the floor.

*REPEAT* 3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- *Observed - Burnt Ends thawing under 90F running water. *CDI - PIC turned off hot water faucet and used cold water only. Water then temped at 70F.

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 - Sliced Tomatoes held on TPHC without label marking time when food is removed from temperature controlled environment. *CDI - PIC labeled item to indicate 4 hour time hold. PIC stated food is there for roughly an hour at most.

*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- *Observed - Large plastic container of Spaghetti noodles and Large plastic container of Rice cooling in WIC with little change in temperature after 45 minutes. *CDI - PIC used both items immediately for to-go orders. PIC stated both containers will be used for roughly 70 to-go meals each (packaged in small meal prep containers) then immediately frozen. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- *Observed - Bags of shredded beef thawing under 85F running water. *CDI - PIC placed items into a. Water and ice bath.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Employees without proper hair restraints while engaged in food prep.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food handler use glove hands to place raw bison burgers on grill, discard gloves, and don new gloves without a hand wash prior. CDI-EHS provided education and hands were washed and new gloves donned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pre-cooked brussel sprouts and sliced tomatoes above 41F in an ice bath next to prep unit that had ice water contacting bottom of container. (see temp chart). CDI-PIC voluntarily discarded 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 .

3-501.15 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 cut lettuce, diced tomatoes, and canned Alfredo sauce with no cooling rate change after 30 mins due to being in sealed, thick plastic containers. CDI-PIC used tomatoes and lettuce for delivery meals and place the rest on sheet pan to cool back down to 41F and placed Alfredo sauce in metal container. REPEAT. EHS spoke with PIC about placing Alfredo and marinara sauce cans in the WIC prior to prepping to helping with cooling of leftover canned 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed several leftover meal plan TCS foods slowly cooling in plastic containers with lids or tightly wrapped plastic in WIC (see temp chart). CDI-PIC removed lids and plastic wrap to speed up cooling process. EHS spoke with PIC about using metal containers for temperature controlled items and leaving items uncovered once prep has been completed. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at paper towel dispenser by WIC. CDI-PIC refilled paper towel dispenser.

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 cut melons slowly cooling in large, covered plastic container in WIC (see temp chart). CDI-PIC placed cut melons on metal sheet pan 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Sliced cheese, ranch, diced tomatoes, and other TCS foods (see temp chart) above 41F as well as lettuce and spinach in prep top. WIC door could not completely close when exiting WIC if not pushed to properly seal. Ambient temperatures returned to below 41F after 30 mins. All TCS foods were vented to allow proper air flow and transfer of heat to cool down back to 41F or below. PIC stated that a delivery was made this morning as well as morning prep, which could have also lead to the WIC door being open more especially if door was unintentionally cracked open. CDI-PIC vented all TCS foods and scheduled maintenance for door locking mechanism to be repaired. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed RTE shredded beef thawing in prep sink basin that was overfilled and not completely submerged in the running water, water had a temperature of 59F. Per PIC, delivery truck ran late and establishment was trying to catch up on thawing meal prep orders. CDI-PIC placed some of the shredded beef packages in RIs and WIC to thaw under refrigeration and the rest to be submerged in prep sink to thaw.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sink and surface sanitizer that tested at 170 ppm. PIC set aside sanitizer to be refilled.

4-501.11 Maintain equipment in good repair. Observed WIC that could not properly self-close and if not closed fully lead to increased temperatures inside upon arrival. WIC returned back to proper cold holding temperature of 41F and door can properly seal if concerted effort is made to make sure door is closed when leaving WIC.PIC stated that maintenance will be scheduled to repair self-closing mechanism of WIC.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in men's restroom. EHS provided signage.

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 Fettuccine alfredo, mashed potatoes, and lobster mix under going ambient cooling in WIC with no cooling change after 63 minutes. CDI-PIC moved all three food items to WIF to rapidly cool, all 3 food items have under gone ambient cooling for 2 hours prior to being placed into WIF. 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 .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in kitchen door. Replacement door is in the establishment and will be replaced. 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 ceiling tiles just past kitchen entrance and towards 3 comp sink with minor buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Lettuce , shredded cheese, rosemary potatoes, chicken nuggets, corn mix, quinoa above 41. CDI PIC moved to 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet. CDI PIC separated the containers to dry properly.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee cup located on self with food items. CDI PIC moved cups to a designated area for employees

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed shrimp removed from the freezer and stored inside the RIC, with the incorrect date marking. CDI - PIC added the correct date, date shrimp were removed from the freezer. Observed chicken inside RIC dated for 8 day holding time. CDI - The PIC corrected date marking to 7 day holding.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed food thawing in standing water. CDI - Some items immediately moved to start prep, other items moved to cooler for proper cooling methods.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee prepping meals with no hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep units and and prep tables in between uses. CDI - PIC put wet wiping cloths in sanitizer buckets.

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. - P. Observed facility without written procedures for vomit/diarrhea clean up. CDI: EHS provided documents.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths sitting on counter throughout facility. CDI: PIC placed wiping cloths in sanitizer buckets.

REPEAT 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items being stored in soiled container. CDI: PIC removed items and washed/rinsed/sanitized container

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a couple boxes of microwaveable containers with lids stored on the floor. -0.5-

4-501.11 Maintain equipment in good repair. Observed a torn gasket at prep reach in unit by the walk in cooler. Recommend to replace. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a dead light bulb in the hood. Recommend to replace. -0-

6-303.11 Provide required lighting intensity. Observed low lighting in walk in cooler. REPEAT VIOLATION -1-

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 on the floor.

6-303.11 Provide required lighting intensity. Observed walk in cooler without enough lighting.

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. - P Observed no vomit plan/poster. Handout was provided during the last inspection. CDI - Provided another handout to the PIC during the inspection.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink on the top of the prep table. CDI - Drink was locate to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed dirty and wet towels on the prep top cooler cutting boards. Store in sanitizer water in between uses to prevent contamination.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed 3 coolers (2 freezers and 1 cooler) that are not insight of front counter, with no key for the locks. 2 coolers (1 freezer and 1 cooler) aren't currently working. Another stand up freezer in front of counter and EHS witnessed the cooler left alone for periods of time leading to the possible contamination of food. VR REQUIRED 12/05/2021

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. - P Observed no vomit plan/poster. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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 goat cheese DM 11/22. Mozzarella and pasta salad with no DM. CDI-PIC voluntarily discarded and DM the items opened today. *sidenote-Facility is also using an extended DM procedure ex. 11/22-11/29. This gives the food an extra day-currently nothing is out of date and EHS explained and had them redate.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer and index stored over crystal light and bottles of water. CDI-EHS moved to the bottom shelf and explained to PIC the procedure.

4-501.11 Maintain equipment in good repair. Observed drain cover missing on the mop sink. 1 freezer and 1 stand up in the front area are not currently working, only used for canned soda. Cabient door is broken in the front. Reach in in the back isn't working, used for dry storage. Sink drain handle is held up with wire.

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 pastas (penne and spaghetti) and ground beef were cooling in the walk in cooler in covered containers. CDI. Containers were vented.

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 handle to scoop inside the container of lettuce at the prep unit. CDI. Employee shifted scoop.

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

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 beef cooled from last night at 45 d4grees . CDI cooling window missed product discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed bison burgers and turkey burgers cooling in prep unit at insufficient rate to meet cooling parameters. CDI moved to walk in cooler and proper cooling achieved.

4-501.11 Maintain equipment in good repair. Observed torn gasket on low boy cooler in rear kitchen . -0 points-

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 utensils stored in water measuring 103. CDI PIC reheated water to proper temperature.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed pans in sanitizer measuring 50 ppm QAC sanitizer. CDI refilled with sanitizer at proper concentration and resanitized pans. -0 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed kale pesto, salsa , ricotta cheese open with no date markings . CDI discarded ricotta cheese and PIC labeled products he knew when

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