PORCUPINE PROVISIONS

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for sugar scoop directly touching the sugar. -CDI- PIC removed the handle from the sugar. 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -Observed spoon handle submerged in the pickled shrimp, directly touching the food. Ensure the handles remain outside the food.

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 cooked shrimp and an opened bag of spring mix in WIC without date marks. PIC stated shrimp was cooked yesterday and spring mix bag was opened yesterday, both to be used for events tomorrow. -CDI- PIC properly added date marks. 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 .

4-601.11(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 buildup of residue/debris on shelves in WIC. Increase frequency of cleaning to prevent soil residue accumulation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed roux made with unsalted butter stored at room temperature from overnight, above 41F. -CDI- PIC voluntarily discarded roux. PIC and EHS discussed TCS nature of unsalted butter. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed small cooler of food from catering event last night stored directly on the floor in the WIC. Ensure all food is at least 6 inches above the ground.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed measuring cups, food processor blades and deli slicer with food and other debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

4-601.11(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 minor food debris on bottom of reach in cooler that is located outside for pick up orders.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf. Observed par cooked chicken breasts inside walk in cooler. PIC does not have prior approval from MCHD. CDI: PIC filled out non-continuous cooking application and EHS approved. Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P. Observed wound wash stored on shelving above clean utensils. CDI: Wound wash was relocated.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed packaged batteries stored above food inside walk in cooler. CDI: PIC relocated batteries.

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 vents with minor dust build up. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) package of thawing smoked salmon stored above ready to eat bins of micro greens in WIC. 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. Observed four (4) ROP sealed duck breasts stored on tray of WIC speed rack above rewrapped beef steaks. Observed three (3) unopened packages of ground beef stored within the same bin as repackaged chopped beef steak in walk in freezer. CDI - PIC reorganized storage order of WIC and walk in freezer to prevent potential contamination. EHS provided WIC storage order charts to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) opened portion of unsalted butter in WIC no date mark. Observed two (2) actively thawing portions of sliced, ready to eat ham date marked for their freezing date, but not their date of thawing (01/19/2024) CDI - PIC confirmed date of opening of unsalted butter; EHS wrote date directly on butter package. PIC prepared freezing date marks for packaged ham. 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 .

3-501.13 (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. EHS observed one (1) package of ROP smoked salmon thawing in WIC intact. Per packaging, ROP salmon is to be removed from reduced oxygen environment when thawing. CDI - EHS ventilated thawing salmon via thin probe thermometer. Note: ready to eat raw animal food (smoked salmon, sushi fish, etc.) are subject to both storage order and date marking requirements. Once removed from packing, smoked salmon shall be kept below other RTE foods, and above other raw animal foods, as well as date marked for its date of opening.

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 four (4) working containers (one plastic bin of salt, two squeeze bottles of olive oil, and one spice shaker of cinnamon) without labels. CDI - PIC identified and labeled all working containers.

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 minor corrosion in shelving cabinet containing salad spinner and clean dish storage. Resurface, reseal, or replace storage areas and shelving throughout kitchen as needed. REPEAT. Note: No escalation in point deduction due addressing of previously cited corroded non food contact surfaces; chemical storage rack has been replaced with smooth and easily cleanable metal shelving.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one (1) dumpster with open door at start of inspection. CDI - Door was closed prior to end of inspection without comment by EHS.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands after removing gloves to place lids on containers of cut mushrooms. During hand washing, EHS observed employee turn off faucet bare handed. CDI - EHS reviewed handwashing procedures with employee and PIC and observed effective corrective handwashing.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Briefly observed spray bottle of surface sanitizer stored above spices and tasting spoons during cleaning. CDI - EHS rotated bottle to sink side chemical storage. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of wasp and hornet spray stored at chemical shelving. Per conversation with PIC, this pesticide was used primarily for the exterior premises of the establishment. CDI - PIC voluntarily disposed of unapproved pesticide.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp in center 3 compartment sink basin thawing under running water at a temperature of approximately 77F. When used to thaw food, running water should be at a temperature of 70F or less. CDI - Shrimp was rotated to WIC to thaw under refrigeration.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed thawing shrimp under running water in center compartment of three compartment sink, while wash and sanitizer compartments contained soapy water and sanitizer, respectively. CDI - PIC rotated shrimp to thaw in WIC under refrigeration. Note: Due to only having a three compartment sink (no prep sinks for proteins or vegetable washing), facility utilizes three compartment sink to handle food preparation, such as washing produce and thawing/prepping raw animal food. Per conversation with PIC, chemicals remained in three compartment sink basins due to having been used to wash, rinse, and sanitize dishes prior to thawing. Between changes of task (I.E. From washing, rinsing, and sanitizing food contact surfaces to the preparation of food), sink compartments should be properly sanitized to prevent potential contamination. This includes prepping of raw animal foods to washing of produce, etc.

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 minor corrosion on chemical shelving. Resurface or replace shelving as needed.

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 Observed two dented cans stored on dry storage shelving. CDI-PIC discarded dented cans.

REPEAT 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 walk-in unit floors in need of minor cleaning - some food items and debris observed. Much improvement since last inspection. **Point value not increased.

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. Minor cleaning needed along knife holding rack.

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 walk-in unit floors in need of cleaning - some buildup and food debris observed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Updated employee health policy and agreement provided to PIC via email. CDI

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 Handouts and guidance given to PIC via email.

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. Some debris observed in bin holding clean utensils.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food product stored on the ground in the walk in freezer. CDI-The boxes were placed onto shelving.

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 scoop handles stored directly in the flour and sugar containers. Ensure handles are kept out of the food product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the outside lids of the containers stored in the cabinets of the prep table. Also observed cleaning needed to the shelves in the walk in cooler. Have cleaned.

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 no date labels to the tomato chutney in the walk in cooler. The tomatoes were prepared yesterday. CDI-The tomatoes were dated. 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 artichoke hearts and chick peas past with expired date labels. CDI-The items were discarded.

5-205.15 Maintain a plumbing system in good repair. Observed a slight leak to the faucet at the 3-compartment sink. Have repaired.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee food that was not properly labeled indicating that it was personal. The owner will label product.

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 some missing sell by dates on the shell stock tags. Tags also need to be maintained in chronological order. CDI-The tags with the unlabeled sell by dates were older than 90 days and discarded. Explained that the sell by dates are needed. And the tags were placed into correct order. REPEAT.

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 COMMENT: Shellstock tags not stored in chronological date. CDI (corrected during inspection) the PIC (person in charge) placed in chronological order during inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed several sauce bottles with food debris under the prep table drawers. CDI. PIC cleaned and sanitized the sauce bottles during inspection.

3-301.11 Preventing Contamination from Hands - P,PF Upon inspection observed employee using bare hands to make smoked salmon sandwich. CDI (CORRECTED DURING INSPECTION). Employee voluntarily discarded the sandwiches that were made with bare hands and used gloves to make the remaining sandwiches. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Remove any baking equipment that is not being used primarily in the kitchen such as the pans inside the storage bins at the prep table as they are accumulating dust and debris. Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Repair the flaking ceiling in front of the walk in freezer. Replace the bulbs that are out near front door. Maintian physcial facilities in good repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed opened water bottle being stored on top of food preparation surface where utensils and food ingredients were being stored. CDI PIC relocated to another area.

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 bag of leafy greens and formage cheese without any date marking. CDI Product was 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 white bean dish and tomato mozzarella tightly covered and stacked on top of each other. CDI Reviewed cooling product with PIC and PIC uncovered to allow it cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. At the time of in the inspection, observed boxes of food on the floor. Make sure to keep at least 6 inches off the floor. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored over raw fish. CDI by correcting storage order.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of cantaloupes stored on the floor of the walk in cooler.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken prep on same table as cookies being panned up. CDI RTE prep moved to another prep table. Repeat.

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 pepperoni, salami, country ham, and proscuitto that was held over since 2/8. CDI items discarded. Observed anchovies and butter that was not dated. CDI items dated. Repeat.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door wide open during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw minced tuna stored over ready-to-eat foods in the walk in cooler. CDI- PIC voluntarily discarded product.

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 one tub of feta cheese dated 10/19 in the walk in cooler. CDI- product discarded. Improvements made to datemarking since last inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 chemical spray bottles with worn or missing labels. CDI- labels added.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on a can opener blade. CDI- set aside for recleaning.

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 one opened container of feta cheese not dated. CDI- product was dated. 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 tomato chutney made in the facility dated 6/3 and shrimp enchilada filling dated 6/6. CDI- products discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over ready to eat foods in the walk in cooler. CDI- storage rearranged.

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 one container of feta cheese opened on 1/27 not dated. CDI- product dated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food boxes on the floor in the walk in freezer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use items stored in boxes on the floor in an outside storage shed.

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 goat cheese dated 9/2 in walk in cooler. CDI- product discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed partially cooked pork chops and filet mignon stored over fully cooked pork shoulder. CDI- reorganized

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed facility failure to properly store, label and record reheat temperatures. CDI- instruction given FACILITY MUST DISCARD THESE PRODUCTS IF THIS VIOALTION CONTINUES

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 pimento cheese, housemade, date marked 2/6. CDI- discarded

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unopened boxes of food on floor in walk in freezer. CDI- picked up

3-304.12 Store 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 clean utensils stored in container with crumbs. CDI removed to clean

3-402.12 Records, Creation, and Retention - PF. Facility must date shellfish tags when the last shellstock is sold and keep the tags for 90 days from that date. Observed facility not dating tags. CDI. Was not aware of the requirement will date in the future.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed salsa that was not date marked and half and half that was over 7 days. CDI.

3-401.14. Facility reports they do use non-continuous cooking processes for catered items such as fish, intact muscle beef, chicken, and occasionally pork. Facility was advised to complete required paperwork to obtain prior approval from the local health department before continuing use of this process. Application form was discussed. VR - a return visit will be made Thursday November 14 to ensure compliance.