PROJECT 658

2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing procedure and food employee properly rewashed hands. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -2- 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed 2 large bus tubs stored as clean with visible food debris. Observed large cambro containers with original manufacturer sticker residue. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (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 food debris on thermometer stored as clean. -CDI- EHS educated PIC on cleaning thermometer before and after use and PIC cleaned thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in RIC above 41F. Refer to temperature chart. Observed ambient air of unit at 48F. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED BY EOD 4/2/26 DUE TO COUNTY FACILITIES BEING CLOSED ON 4/3/26 ** **FACILITY TO NOT USE UNIT FOR STORAGE OF TCS ITEMS UNTIL REPAIRS CAN BE MADE** **REPEAT** -1.5- 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 (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)./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 no date mark on quinoa and pico de gallo. Observed sliced tomatoes date marked 3/26 (discard 4/1). -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- 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 large bowl of salad with cut romaine lettuce and sliced tomatoes with protective plastic covering cooling at a low rate in RIC. -CDI- EHS educated PIC on proper cooling methods and PIC removed covering and placed item in WIC to facilitate rapid cooling. -0- 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 some squeeze bottles missing labels. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging food prep with wrist watch. **REPEAT** -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in quaternary sanitizer at 0 ppm. -CDI- PIC corrected to 100ppm. -0-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed bus tubs wet stacked and with standing water. **REPEAT** -0.5-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving beneath dish machine. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed expired quaternary test strips that were not able to properly read sanitizer concentration. **10 DAY VERIFICATION REQUIRED BY 4/12/26**

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpster. -0-

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 walls in need of cleaning at 3-comp sink, above prep table and beneath dish machine. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- **OVERALL IMPROVEMENT NOTED WITH CLEANLINESS** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food commingled with retail food. 6-303.11 Provide required lighting intensity. Observed low lighting in WIC. **REPEAT** -0.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC unable to present signed attestation of EHP. -CDI- PIC had blank copies and reviewed and signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 eating and drinking at prep table with retail tea and other items present. -CDI- EHS educated PIC on designated areas and food employee relocated. 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink stored on prep table. Observed 2 employee drinks with no lid. -CDI- EHS educated PIC on designated areas and using lids for any employee drinks kept in kitchen area and items were voluntarily discarded. -0.5-

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- Observed 2 employees wash hands for less than 20 seconds. -CDI- EHS educated food employees on proper handwashing procedures and food employees properly rewashed hands. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed multiple employees wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employees on using a barrier to turn off the faucet and food employees properly rewashed hands. -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handsink to dump ice. -CDI- EHS educated PIC on proper use of handsink and PIC had hansink cleaned out. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quaternary sanitizer dispensing at 50ppm at 3-comp sink. **FACILITY TO USE DISH MACHINE UNTIL REPAIRS CAN BE MADE** **3-DAY VERIFICATION BY EOD 1/16/2026** -1.5- 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed fruit salad containing cut melon and yogurt cups being held out of temperature control. Per PIC, items are discarded after service. -CDI- PIC voluntarily discarded items. **ANY ITEMS HELD AT FACILITY FOR SERVICE MUST BE MAINTAINED WITHIN PROPER TEMPERATURE CONTROLS OR HELD ON TPHC** **EHS PROVIDED TPHC FORM AND ASSISTED PIC WITH FILLING IT OUT. -0- 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 (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)./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 housemade sour cream containing heavy cream date marked 1/6 (discard 1/12). Observed shredded mozzarella cheese and heavy cream with no date marks. Observed opened hot dogs in RIF with no date marks. Per PIC, items were opened today or prior day. -CDI- PIC properly date marked items. -0- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 containers of oil stored on floor. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some food employees with bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some food employees with no protective head coverings. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean dishes. -CDI- EHS educated food employees on proper air drying techniques. 4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed some items with standing water such as salad tosser and mixer. -CDI- PIC moved items to dishpit to be W/R/S. **EHS observed some items actively drying stored over fully dry items. EHS educated PIC on using drying rack for items actively drying as facility has dedicated space next to dish machine.** -0-

4-101.17 (A) Wood and wood wicker may not be used as a food contact surface. EHS observed spoons and wooden paddle. Discard. -0- 4-501.11 Maintain equipment in good repair. Observed missing cover for ice machine vent. Replace.

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 dust buildup on top and sides of oven on right hand side of hood, and on hood in this area, and top of dish machine. Observed heavy dust build up on ice machine vent. Increased and more thorough cleaning frequency recommended. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handsink near 3-comp sink. Repair. -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 some ceiling tiles with water damage and small holes in need of replacement. Observed paper towel dispenser near 3-comp sink taped up. Replace or repair. 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 tops and sides of paper towel dispenser and walls in need of cleaning near 3-comp sink area. Increased and more thorough cleaning frequency recommended. -0-

6-303.11 Provide required lighting intensity. Observed low lighting in WIC. Increase lighting intensity. -0-

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. - P - REPEAT - Observed final cook temps of 130F, 135F, and 140F recorded for different batches of beef (steak) on non-continuous cooking logs. Per approved procedures and the NC Food Code, non-continuously cooked proteins cannot be served undercooked/raw after being non-continuously cooked. - CDI - Education provided. PIC agreed to discontinue practice of not cooking beef to final cook temp of 155F if non-continuously cooked. *NOTE: Observed salmon on logs but salmon was not listed on approved procedures. PIC added salmon to approved procedures while EHS present. Salmon observed cooked to a final cook temps of above 145F on logs. No batches of non-continuously cooked proteins in facility at time of inspection.

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 two unlabeled squeeze bottles of different types of oils. - CDI - PIC labeled squeeze bottles.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed aluminum foil lining shelving underneath prep tables. Remove and replace with a liner made of a cleanable material, such as plastic.

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 - Observed employee enter kitchen from exterior of building with gloved hands and walk over to food prep area to engage in food preparation without first removing gloves and washing hands. - CDI - Education provided. Employee properly washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed container of utensils with visible food residue in the container and on multiple utensils. - CDI - PIC removed container and all utensils within container to three compartment sink to be cleaned. 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 .

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. - P - Observed non-continuously cooked chicken in WIC but no logs available in facility for item. PIC unaware if logs have been maintained since approval was granted for procedure in February. - CDI - EHS explained requirements. PIC completed logs for chicken in facility. Ensure logs are completed and maintained for each batch of non-continuously cooked protein. *NOTE: Chicken and steak are the only proteins approved in facility for non-continuous cooking.

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. - REPEAT - Observed walls in need of cleaning throughout the facility. Clean and increase cleaning frequency to maintain clean.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster posted in facility but no signed copies of policy available. - CDI - PIC printed copies to sign and had all present employees review and sign policy. Maintain signed policies in facility. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P - Per PIC, noncontinuous cooking occurs occasionally for large events for chicken and steak. PIC unable to provide approved procedures for noncontinuous cooking. - CDI - EHS provided noncontinuous cooking procedures. PIC completed procedures while EHS present. EHS approved procedures. Ensure logs and approval are maintained in facility as required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of unknown chemical stored on shelving for chemical storage. - CDI - PIC voluntarily discarded product. Ensure all chemicals are labeled when removed from their original container.

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 hashbrowns (for caterer utilizing facility as a commissary) cooling in RIC causing grits above the hashbrowns to be warmer than 41F. Do not cool hot foods in RIC. Utilize walk-in cooler for cooling of hot foods. - CDI - PIC moved grits to RIF and hashbrowns to WIC to quickly 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various spices stored in containers lacking labels. - CDI - PIC labeled all working containers.

4-501.11 Maintain equipment in good repair. - Observed rusted shelving next to dish machine. Replace. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed aluminum foil lining shelving used to store pots and pans. Remove aluminum foil and replace with a cleanable material such as a plastic liner.

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 walls in need of cleaning throughout the facility. Clean and increase cleaning frequency to maintain clean.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cheese holding above 41F. Observed door cracked open on tall RIC when arriving. All other items in Tall RIC that were further back were holding 41F and below. CDI Door was closed and sealed and items quickly cooled. Repeat. Door needs to be monitored to remain closed at all times. 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 Observed opened milk and opened cut lettuce with no date. CDI PIC did not know date and voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some canned items in dry storage area stored on ground. Store at least 6 inches above.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink with no sealant. Seal to wall.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine was testing 0ppm chlorine sanitizer. primed and run multiple times and still reading 0 ppm. Observed exit tube from sanitizer not connected to anything and leaking out chlorine sanitizer. VR required Repeat 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese and unsalted butter in RIC holding above 41F. Unknown last time items were 41F. PIC stated one of the doors pops open slightly when the other is slammed and it may not have been noticed the last time someone opened and closed RIC. PIC will have repairman look at RIC to ensure it is a use issue and not a function issue. Observed ambient temperature come down significantly during time of inspection. Items voluntarily discarded. Improvement from last inspection. No escalation of points. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed leaves and other debris within dumpster enclosure. Remove to prevent pest harborage. Repeat 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpsters with open side doors and recently disposed of kitchen food waste visible inside. Keep dumpsters closed to prevent pests.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon filets on menu are offered undercooked. PIC confirmed that salmon can be served undercooked depending on the customer’s order. No parasite destruction letter available on site. VERIFICATION REQUIRED

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground beef logs stored over fruit cups in reach in cooler. CDI: Ground beef relocated.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm chlorine at the dish machine. Sanitizer line was primed and then working properly. EHS noted that the line has many air bubbles and will likely need primed frequently. EHS advised PIC to contact dish machine technician to perform maintenance on machine and ensure it is functioning properly. 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 Observed chicken skewers cooked to 150F. Chicken skewers were double stacked on the pan. Chicken skewers in a single layer exceeded the final cook temperature of 165F. CDI: Chicken was cooked longer until it exceeded 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed full sized pan of Cuban sandwiches and full sized pan of cut up cheese stored out of temperature control upon arrival. PIC stated that they are for a catering to go out around 130pm. Per PIC products were to be held at room temperature until delivery. CDI: Items were moved to cooler to cool down prior to service. EHS suggested that if PIC does not want to refrigerate items after prep, that they are prepared immediately prior to being served. 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 Observed cream cheese in reach in cooler with date of 11/14/23 and date of 11/29/23. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). - Pf Observed no disclosure on menu. CDI: Disclosure provided via a handout added into the menu book.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door propped open to allow for easy access to outdoor walk-in cooler. Do not leave door propped open unless another form of protection, such as a screen door or clear vinyl curtains, against pests is in place. No insects or rodents observed in facility. REPEAT VIOLATION Future violations may result in a point deduction.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deeper cuts and pits.

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 walk in cooler floor in need of sweeping.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed leaves and other debris within dumpster enclosure. Remove to prevent pest harborage.

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 floor tiles near back door cracked and damaged.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed large trash can on wheels blocking handsink near 3 compartment sink and large cart full of bottled drinks blocking handsink near entrance door upon arrival. - CDI - PIC moved cart and trash can to allow for easy access to hand sinks.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door propped open to allow for easy access to outdoor walk-in cooler. Do not leave door propped open unless another form of protection, such as a screen door or clear vinyl curtains, against pests is in place. No insects or rodents observed in facility.

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 walls near three compartment sink in need of cleaning. Clean and increase cleaning frequency to maintain clean.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine is not producing sanitizer in the correct concentration. At 0ppm after changing out bucket, priming multiple times and cycling multiple times. Repairman will be called and in meantime, the three comp sink will be used for sanitizing. VR required 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Brie and open container of milk with no date. CDI Items voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 1/2 and 1/2 with date mark of 5/11. CDIPIC 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Open container of mozzarella balls, milk, and lettuce not dated from day prior. PIC date marked. CDI 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 .

4-601.11(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. Shelving where food dye, syrup and other items stored as well as shelving in that area with slight debris. Need cleaning.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test strips for sink and surface sanitizer at establishment. VR - Verification required within 10 days that establishment has acquired test strips. REPEAT

2-103.11(C, D, I) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC not ensuring rules in the code for food safety and handling were being met during gate inspection. EHS observed violations related to risk factors which are the duty of the PIC including improper cold holding temperatures, improper hand washing and glove usage practices, and not monitoring or restricting actions of maintenance employee who was observed bringing personal cooler and filling with ice from ice machine without meeting health or hygiene standards required of kitchen staff. CDI by education on PIC regarding PIC duties

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. Observed two employees wash hands and then use freshly cleaned hands to turn off unclean faucets without use of a barrier before returning to food handling duties. CDI - EHS coached/demonstrated proper procedures for both employees. Hands washed.

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 shell eggs stored directly above ready to eat tortillas and olives in upright cooler. CDI - eggs relocated to lower shelf. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing gloves to pre-rinse and load soiled dishes into dish machine and to wipe down soiled equipment then proceed to unload clean dishes from machine wearing same soiled gloves. CDI - EHS discussed with PIC who instructed employee to change gloves and wash hands.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P. Observed various food items in WIC which were above 41f including whole pork loins at 47f and blue cheese at 48f. Upon discussion with PIC it was found that upright freezer had gone out overnight and PIC described the food inside as thawed out and “very warm”. Food was not discarded even though food spent unknown amount of time holding at temperatures above 41f. Food was instead placed into WIC this morning. CDI - PIC voluntarily discarded the food items that had been in the malfunctioning freezer unit and were above 41f for unknown amount of time.

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 upright cooler unit in kitchen with elevated ambient air temperature holding TCS foods above 41f. See chart. CDI - TCS foods stored in the unit overnight relocated to alternate cooler which was holding properly. Service technician on site during inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open for duration of inspection with no insect protection provided. REPEAT

4-501.11 Maintain equipment in good repair. Observed upright cooler and upright freezer units both with mechanical issues impacting food storage in need of repair. Technician on site during inspection. 0 point deduction.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed chlorine test strips stored on top of dish machine severely water damaged no longer functional. Dish machine sanitizer concentration verified by EHS test strips. Establishment must obtain test strips to measure sanitizer concentration in dish machine. Verification required within 3 days.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpsters with open side doors and recently disposed of kitchen food waste visible inside. Keep dumpsters closed to prevent pests.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed PIC working with dish sink and dish machine change tasks and begin to don gloves to work with food without washing hands. CDI - EHS directed PIC to wash hands before donning gloves. Hands washed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer in 3 part sink basin testing at 0ppm quat concentration. Testing product from source resulted in 200ppm quat. EHS observed that dispenser was providing sanitizer at proper concentration, however, employee was diluting during fill. CDI - sink emptied and refilled with undiluted sanitizer at proper concentration.

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 open feta with date mark 12/13, open mozzarella with date mark 1/28, open marscapone and cream with no date marking. CDI - items discarded.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open for duration of inspection with no insect protection provided.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service forks out for self service with mouth contact surfaces facing upward mixed with handles of other forks facing downward. Observed single service cups out for self service on table stacked unprotected - removed from protective sleeve and not in dispenser. Protect single service items from contamination when out for display/use.

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 various TCS foods items in walk in cooler and prep coolers with no date marking including open feta, open water packed mozzarella, open hummus, open cream and open Greek yogurt. Observed house made aioli made with raw shell eggs with no date marking. CDI - cream and yogurt date marked as PIC opened yesterday and other items discarded. REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed house made aioli made with raw unpasteurized shell eggs served to customers with no consumer advisory provided. PIC noted that consumer advisory is posted on online menu that customers use for ordering, however, no consumer advisory could be located and items including undercooked beef tenderloin with no denotation. Verification required.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed various dry items including salt and flour products with no labeling or identification present. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee handling food wearing jewelry on wrist. Remove items from arms when handling food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various clean food pans stored stacked together wet on clean utensil rack. Air dry pans before stacking.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed stacks of single service food pans stored inverted with food contact areas in direct contact unclean unsealed wooden particle board shelving. Protect single service items when in storage.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpsters open with exposed waste visible. Dumpster is shared. REPEAT - no point escalation as previously noted accumulation removed.

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 some holes in FRP near dish sink. Pitted/damaged concrete flooring in WIC no longer smooth and cleanable needs repair. 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 on flooring in walk in cooler and some dried splatter on wall surfaces near dish sink. Clean REPEAT

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 cooked beets with no date mark that PIC stated were cooked a couple of days ago. CDI: Beets voluntarily discarded. This was the only item in the facility not date marked.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for tuna ceviche or cold smoked salmon cracker. VERIFICATION REQUIRED

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with unknown chemical. CDI: Chemical was dumped out.

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 a secondary container of white powder stored in front cooking area with no labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during whole inspection with no air curtain or screen to prevent bug entry.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee wheel speed rack with open food on sheet pans from inside main kitchen, outside, to storage area where walk in cooler is without covering food items. CDI: EHS discussed with PIC the need for a cover/bag to be used when wheeling food in and out of kitchen.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with no hair restraint. Observed one food employee with a wooden bead bracelet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on cardboard dumpster. 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed heavy natural debris presence (pine needles, leaf litter, seed pods from trees, etc) around dumpsters on dumpster pad. Ensure more frequent sweeping/cleaning of area.

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 FRP near dirty side drain board at dish area damaged and pulling from wall. 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 minor build up on ceiling tiles over prep area and on wall behind 3-comp sink.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failed to demonstrate proper food safety with regard to hand hygiene, and proper washing and sanitizing utensils. CDI- coached

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages on or above food preparation surfaces. CDI- removed

2-301.14 When to Wash - P Observed both chefs enter kitchen and begin to work with food before washing hands. CDI- coached; hands washed

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed opened but frozen salmon in contact with opened but frozen tamale leaves(corn husks). CDI- reorganized

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishmachine not sanitizing becasue sanitizer line cut/burned. No multi use utensils being used at this time; CDI_ facility allowed to sanitize in 3 compartment sink until repaired ; ecolab called VR

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 cooked sweet potato hash a week past discard date. CDI- voluntarily discarded by PIC no poiints as date marking is good overall

4-501.11 Maintain equipment in good repair. Observed dishmachine not sanitizing becasue sanitizer line cut/burned. No multi use utensils being used at this time; CDI- facility allowed to sanitize in 3 compartment sink until repaired ; ecolab called VR

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed contaminated(wet) test strips for the QAC at 3 compartment sink and no chlorine test strips for the dish machine 4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF Observed empty detergent bucket and no suds during wash cycle- PIC stated Ecolabs job to keep full CDI- coached

6-501.110 Using Dressing Rooms and Lockers - C Observed cell phone on prep table.