BOA MAIN KITCHEN #327

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Corn recorded below 135F in hot box. CDI - Placed on TPHC. Suspected temp. Dropped during cutting of corn. 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 Bowl of cut melons recorded above 41F. CDI - 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 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) Jalapeño dip did not have a date mark. Salad bowl had incorrect date mark. Food for donating did not have a date mark. CDI - All foods dated. REPEAT. Points not escalated because facility has shown improvement in freezer dating. 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 Salad cooling in large bowl wrapped in silan wrap. Cooling rate was 0. Deli sandwiches cooling on sheet tray tightly wrapped. Cooling rate was 0. CDI - Salad portioned out into sheet trays. Deli sandwiches unwrapped. 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 .

3-501.18 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) Frozen shrimp and crab cakes did not have frozen date on product. CDI - Dated. 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 .

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Onion sitting directly on shelf in WIC # 1. CDI - Discarded. Onion was not RTE.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods on tray in WIC # 4 recorded above 41F.. Food was sititng out for making sandwiches. CDI - Foods unwrapped to be cooled 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One sanitizer bucket of Quat recorded at 0ppm. CDI - Discarded.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. No waste bin at handsink. Provide waste bin at handsink in middle of kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishwashers were towel drying dishes as it came out of dish machine.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handling RTE croutons with bare hands. CDI - Discarded. Always wear gloves when handling RTE foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Facility is not following procedures for par cooked chicken. Observed par cooked chicken in WIC without logs. CDI - Discarded. Follow procedures for par cooked foods.

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 Turkey recorded out of date, on day 8. CDI - Discarded. REPEAT. Points not escalated due to improvement. 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 Multiple items not cooling correctly such as salsa, cut melons, cut deli meats. All items were cooling from prep, cooling incorrectly. CDI - Cooling methods adjusted. 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(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Low sanitizer bucket. 0ppm Quat. CDI - Discarded.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P PIC did not use paper towel barrier to dry turn faucet off. CDI - Re-washed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 Ham, cheese, horseradish, Sourkrat, capicolla, cocktail sauce all expired. CDI - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of sheet trays observed.REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Dented cans not segregated, CDI - Moved to designated areas.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Minor wet stacking observed

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the two cookline handsinks. CDI - PIC provided.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed sanitizer in the 3-compartment sink was below 200 PPM. CDI - PIC remade the sanitizer during the inspection 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed sanitizer test kit water damaged. CDI - PIC obtained a new Quat test kit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone on prep table during food prep. CDI - Food handler removed phone.

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. Observed employee drink stored with supplies under food prep table (salad prep area) CDI - PIC removed drink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed observed unwashed produce stored over and dripping on ready eat foods in containers in the main walk in cooler #1. CDI - PIC relocated the vegetables. For more information on food storage order please visit: http://meck.co/FoodSafety

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 the following dates hummus (12/5), tzatziki (12/3), pimento cheese (no date), cut honeydew (no date), cooked spinach (11/26), cooked steak (11/10). CDI - PIC was able to provide the date the honeydew was cut and was able to date. All other TCS foods were voluntarily discarded. -REPEAT - For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 sautéed onions cooling covered. CDI - PIC removed the lids.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal hotel pan/dishes coming out of the being wet stacked.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed non-food grade storage containers being used to store foods. Provide food-grade containers. ** improvement from previous inspection, only 4 observed during the inspection today. **

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed apples over washed collards in the walk in cooler. CDI - PIC relocated the washed collards. For more information on food storage order please visit: http://meck.co/FoodSafety

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 open feta cheese date marked 9/7; Observed hard boiled eggs have two dates 9/16 and 9/18; Observed cooked potatoes prepped yesterday not date marked. Observed opened feta in Large walk in cooler not date marked. CDI - Feta was voluntarily discarded, Hard boiled eggs will use the 9/16; cooked potatoes were date marked. -REPEAT- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed sheet pans coming out of the dishmachine being wet stacked.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed non-food grade storage containers being used to store foods. Provide food-grade containers.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed par cooked chicken stored above raw beef inside meat WIC. CDI: storage order was corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed some metal pans stored with dried food debris remaining on rack next to dishmachine. CDI: pans were removed to be cleaned. Observed some 18qt plastic containers stored as clean with sticker residue remaining. CDI: containers were removed and will be thoroughly cleaned.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. Observed par cooked chicken inside meat WIC cooler without prior approval from Health Department. CDI: chicken will be cooked off to proper final cook temperature; NCC procedure sheet was e-mailed and reviewed with PIC and will be submitted and approved prior to facility continuing with the process.

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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed containers of brats dated 6/23 with incorrect date recorded according too executive chef. CDI: product was dated properly. Observed sheet pans of hot dogs inside meat WIC dated 6/23 that had expired past 7 days. CDI: hot dogs were discarded.

2-201.11(A -C) & E. Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC with incomplete knowledge of Employee Health Policy regarding when to report back to work and exposures. CDI: educated PIC; discussion with PIC to review policy and educate staff.

REPEAT VIOLATION: 3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed pans of romaine lettuce at 51F that were cooling and wrapped tightly in plastic wrap. Facility continues to show improvement on cooling methods. Continue to follow SOP on proper cooling and cooling methods.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in red buckets at 50ppm. CDI: sanitizer was dumped and refilled to proper concentration.

REPEAT VIOLATION: 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed 18 & 22 quart food containers and other pans at dish area with stickers remaining. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plastic containers at dish area wet stacked.

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 some single service items including trays in boxes stored on the floor in kitchen.

REPEAT VIOLATION: 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed 18 & 22 quart food containers stored with stains inside. Observed small chips on outside of ceramic service bowls.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: Educated and provided PIC with a template plan to have implemented.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed containers of oysters inside pastry cooler without tags. CDI: tag was brought in from office and kept with oysters. Informed PIC to keep tags with oysters until last one is used. Observed date last shellstock was used was not written on tags. CDI: discussion with PIC to provide dates on tags that last batch was used. Very limited shellstock is being served.

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 raw oysters in container stored above cooked U8 shrimp inside pastry cooler. CDI: storage order was corrected.

REPEAT VIOLATION: 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 pimento cheese made Saturday and portioned cooked chicken without a date mark inside cold production WIC. CDI: by discarding product. Observed no date on short ribs and incorrect date on aujus and marinara sauce that was made yesterday. CDI: dated properly. Observed tenderloin inside pastry WIC without a date that was made yesterday. CDI: properly dated.

REPEAT VIOLATION: 3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed pans of deli sliced turkey meat inside meat production cooler at 51F that were cooling and wrapped tightly in plastic wrap. Facility has shown much improvement on cooling methods. All other food wrapped in plastic was at correct temperature.

REPEAT VIOLATION: 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 cornmeal, bbq spice mix, and salt & pepper container not labeled inside dry storage room. CDI: products labeled.

REPEAT VIOLATION: 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed 18 & 22 quart food containers with stickers remaining stored at dish machine area. No air drying issues on this inspection No points taken due to nature of the violation.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed 18 & 22 quart food containers stored with cracks and stained inside. Observed small chips on outside of ceramic service bowls.

REPEAT VIOLATION: 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 turkey inside cold production WIC and turkey roast inside meat WIC from 9/19. CDI - items were discarded. Observed ham and shrimp salad with unclear dates and hot dogs not dated inside cold production WIC. Observed gold chicken inside club/pastry WIC made yesterday not dated. Observed pork butts that had been removed from freezer yesterday inside meat WIC without date. CDI items dated or discarded. ***Full points will be deducted on next inspection if issue is not corrected.

REPEAT VIOLATION: 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 roast beef sandwiches, roast beef, salami, turkey, and ham, ham sandwiches tightly covered in plastic on speed rack inside cold production cooler. Observed tenderloin shoulder inside meat WIC tightly covered in plastic. CDI items uncovered to cool product.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a squeeze bottle of oil and some containers of spices inside dry storage cage area not labeled.

REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans by dish machine area.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed raw bacon stored over RTE food in walk in unit. CDI items reorganized.

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 ham from 9/9. CDI item discarded. Observed spring mix, sliced turkey, salami, pepperoni, and roast beef not dated. CDI items dated or 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 facility cooling jalepeno dip in deep plastic container, lettuce in covered plastic speed rack, watermelon that was covered and stacked, and canned chick peas that were covered and not cooled after removing from can. CDI items separated and uncovered to cool product.

3-501.13 Use approved thawing methods. Thaw items under refrigeration or fully submerged under water running water that is no more than 70F. Observed raw chicken thawing in sink with water at 78F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of utensils by dish machine area.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed blast chiller that has not been operational for the past year. Facility must remove or repair equipment.