MAHANA FRESH BALLANTYNE

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf EHS observed three priority foundation items out of compliance during inspection which included cold holding, hot holding, and cooling parameters. EHS observed no active managerial control over these priority items. No temperature checks have been taken during operations today to ensure food safety and handling is met. EHS advised PIC to take frequent temperatures for cold holding daily to ensure items are held below 41F and also to check hot holding temperatures to ensure catering orders are being sent out above 135F. EHS also advised to place time stamps on food items actively cooling to denote with the cooling process begins and to monitor the temperature throughout the cooling process. These time stamps should be placed when the food is relatively close to 135F to ensure the proper time is given to cool TCS foods and to assess that cooling methods are effective. 10-day VR required. (1) A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC unable to provide procedure for vomit and diarrhea during inspection. CDI - EHS provided facility with procedure. (0) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 rice cooling in WIC. EHS observed rice at 90 degrees. PIC stated no temperature was taken of rice since it had been cooked. The rice was cooked, immediately placed in pans, and then sent to WIC to cool. The label on the pans stated the rice was made at 1:30. EHS observed the temperature at 3:45, therefore, the rice missed the initial cooling window. CDI - PIC voluntarily discarded rice. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of potato salad held in hot holding box to be sent in a catering order at 120F. PIC stated this potato salad was made 30 minutes prior to inspection. CDI - PIC removed potato salad and reheated to 165F within two hours. (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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous items in WIC and three door RI unit above 41F. EHS observed internal temperature of WIC at 55F within and ambient air temperature of 59F. EHS observed ambient temperature of RIC at 50F. PIC stated that between deliveries and truck orders the door has been open and closed for both the WIC and RI unit. EHS waited 20 minutes before assessing temperatures again to observe any change. EHS observed WIC drop one degree and RI cooler dropped tremendously to 33F. PIC voluntarily discarded all TCS items above 41F that were not delivered within four hours to the establishment. All other items were moved to upstairs freezer to store until unit is repaired. EHS advised PIC to reduce amount of food stored in RI cooler to facilitate more air flow. Facility voluntarily closed due to WIC being in disrepair and is permitted to voluntarily re-open once repairs have been made. PIC will update EHS once repairs have been made. 3-day VR required. (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 .

3-501.19 (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. EHS observed items on hot bar at the front service line being held on time but no TPHC procedure present for the process. Facility does have procedures posted for holding items in both hot boxes on time. CDI - EHS provided PIC with TPHC and PIC will post for next inspection moving forward. (0) 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 EHS observed numerous pans of rice cooling in WIC that missed the cooling parameters. EHS advised to notate initial time and temperature for when cooling begins to better assess how effective the methods of cooling are. 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 . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed three door reach in unit filled beyond maximum capacity causing issues with cold holding and potentially cooling. EHS advised to reduce the size and amount of items being held in reach in to facilitate more air flow. 10-day VR required. (1)

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 numerous oils and spices located on top of make unit in kitchen with no label. (0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies throughout kitchen. Increase pest control to eliminate presence of pests. (0)

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed sanitizer being actively used to sanitize dishes soiled with food debris. CDI - EHS instructed food employee to remake sanitizer water. REPEAT. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed temperature of wash solution during active ware washing at 105F. CDI - EHS instructed food employee to add hot water and observed wash solution at 110 before continuing to wash. (1)

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 garlic and oil used this morning cooling back inside fliptop and lowboy with only 1F drop in temperature after 45 minutes. EHS advises staff to cool in RIC or lowboy. CDI- PIC relocates items to RIC where they begin to cool at a compliant rate. (-0.5)

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed cloudy water in sanitize basin at 3 compartment sink. Proper concentration of sanitizer was confirmed. CDI-PIC empties and refills basin with new water. (-0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp on serving line at 70F, cooked sesame noodles, raw chicken, and cucumber tomato salad in RIC between 42F-47F, with the unit in defrost. CDI- PIC labels shrimp for 4 hour TPHC, and all items in RIC return to <41F within the hour. PIC calls servicer who will come and adjust defrost settings ASAP. REPEAT. (-3) 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 sautéed mushrooms inside RIC without date mark. CDI- PIC disposes of mushrooms. 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 4 bottles of expired chipotle ranch inside lowboy. CDI- PIC voluntarily disposes. (-1.5)

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed overfilled RIC with foods not able to maintain at 41F during defrost cycle. 10 day VR required. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items inside outdoor WIC between 45F-46F, with ambient temperature of cooler also reading 46F. PIC states that delivery was just made, and door left open is the culprit. EHS observed cooler temperature lower to 41F within 25 minutes. CDI- Whole steaks are cooled down rapidly in ice bath to 41F, PIC. Voluntarily discards greens and shredded cheese above 41F. REPEAT. (-1.5)

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 several containers of spices at prep counter without labels. CDI- PIC labels spices. (-0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one of three handsinks blocked by boxes, with basin being used as storage. CDI- PIC removes items and restores full access to handsink. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sesame noodles and raw chicken in RIC at 47F. PIC states that door was open repeatedly for a historically large delivery order this morning, as the likely reason. CDI- all items drop to 38F within 45 minutes of doors being shut. Unit ambient temperature is 36F. (-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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above ready-to-eat salad mixture and cheese in the walk-in cooler.

4-602.11 (E4) Ice machines shall be cleaned at a frequency to prevent microbial growth. Observed microbial growth on the ice chute of the drink machine.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed intact raw tuna packages thawing in the reach-in cooler.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a prep cooler cutting board and a small blue cutting board with deep cuts and stains. 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. Observed a spatula with a badly melted handle that will be difficult to clean.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed roasted garlic in oil covered with plastic wrap at 90F in lowboy prep cooler. Sesame noodles in large containers around 69-73F in reach-in cooler. Facility uses ice bath to cool product immediately after cooking. EHS instructed PIC to place on sheet pans and place into walk-in cooler for future cooling methods. Observed some items in tall reach-in cooler above 41F possibly due to warmer foods being placed into unit. EHS will verify cold holding temperatures in unit tomorrow before opening. Ambient reading in unit around 37F. Sesame noodles were uncovered and placed into walk-in cooler and garlic in oil uncovered and placed into freezer. 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 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 Cilantro Vinaigrette cups in ice bath stored on countertop above 41F. CDI - Facility temporarily put Cilantro Vinaigrette sauce on TPHC and will discard.

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 working containers of oils and spices not labeled.

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 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 small container of grilled chicken and medium metal bowl with sweet potatoes without a date. PIC stated items were prepared the previous date. CDI-All items were properly dated.

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 3 containers of sesame noodles cooling while stacked and covered with tight fitting lids. CDI-PIC unstacked containers and removed lids for rapid cooling. -REPEAT VIOLATION-

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 floors and baseboards needing cleaning and under equipment such as grill area.

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 tuna not meeting cooling rate (see temperature chart). CDI-plastic wrap was removed from tuna for rapid air flow.

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 sweet potatoes and green beans that were recently cooked from oven and placed on TPHC without a time stamp indicating the start and end time. CDI-Food employee placed time labeling on items

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf. Observed tuna cooling in reach in cooler with plastic wrapping covering product. Also observed large container of sesame noodles that were cooked an hour prior cooling at prep line cooler. Prep line coolers are not meant to cool food items. CDI-PIC removed plastic wrap from tuna and placed noodles in freezer for rapid cooling.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamps on foods in the hot box or on the front line. CDI-time stamps were printed out for foods in the hot box and on the front line.

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 citrus dressing cooling in the reach in cooler with the lid on. CDI-lid was removed from the container to allow it to rapidly cool.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above RTE food and dressings. CDI - Item stored on bottom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed cooked sweet potato noodles, slaw, portioned cups of wasabi dressing and coconut sweet potato dressing, key west sauce, and steak marinade maintaining temperatures above 41F. Key west and steak marinade are garlic/oil mixtures and were stored at room temperature. CDI - Sweet potato noodles taken to cool and portioned cups of dressings placed on TPHC. TPHC emailed. All other items voluntarily discarded.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no one certified as a food protection manager present during first half of inspection. Kitchen manager (with servsafe) arrived halfway through inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted sweet potatoes, cooked sweet potato noodles, steak marinade (garlic/oil mixture), coconut sweet potato sauce (has roasted sweet potatoes), and creamy wasabi (has whole milk) sauce in stand up reach-in unit maintaining temperatures above 41F. See chart above. Ambient air temperature of unit is reading 41F. CDI - All items voluntarily discarded. VR to be done by 2/14/21.

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 tofu dated 2/1-2/15, feta cheese 1/28-2/27, steak marinade (garlic/oil) 1/28-2/27, and creemy wasabi 1/25-2/24. CDI - All items voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sani buckets with wiping cloths stored inside but sanitizer is reading 50 ppm.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and drink stored on front counter by the to-go bowls and other containers. No signature needed due to COVID-19 guidelines.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT. Observed all cooked items in hotbox (green beans, mushrooms, cauliflower, broccoli, and pork) maintaining temperatures 115F-120F. See chart above. CDI - All items reheated to 180F-186F. Temperature on hotbox was raised. VR to be done by 10/31/20.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed all hot foods on serve line placed on TPHC but facility could not provide written procedures and items were not time stamped. CDI - TPHC template filled out on site. All items time stamped for 4 hours.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf REPEAT. Observed consumer advisory missing a disclosure statement. Disclosure statement should say "This item may contain raw or undercooked ingredients." Also observed no indication of consumer advisory on spicy ahi tuna and grilled steak dishes (Spicy Ahi Aloha Bowl, Protein Paradise Bowl, The Big Kahuna Bowl, and Keto Surfer Bowl) on paper menus nor on the overhead menu. VR to be done by 10/31/20.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several cases of drinks stored on floor next to office desk area. No signature needed due to COVID-19 guidelines.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Multiple staff failed to wash hands before donned gloves. CDI- instruction; hands washed and gloves donned

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few utensils( tea urn nozzle, sticker residue and tongs) with slight debris. CDI- Removed to re-clean

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple cooked vegetables and chickken hot held at 110 or less. CDI- placed on temporary TPHC

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 sauce with roasted sweet potatoes date marked 6/2-7/2 CDI- discarded

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility may undercook tuna and steak but didnt have footnote or disclosure on menu. Corrected onsite with stickers

3-501.15 Cooling Methods - PF Observed cooling in upright refigerator and not walk in cooler. CDI- placed on temporary TPHC

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth in sanitizer at 0 ppm QAC. CDI- removed