PASSION FOOD CATERING

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed items taken from the freezer yesterday without dates. CDI. Items will be cooked today. Items when taken from the freezer to be used the next day needs to be dated. 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 .

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

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 cleaning needed in the micro wave.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open at time of inspection. CDI Door was closed prior to returning to interior premises. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plugs. Needs to buy some. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. OBSERVED waste stored directly inthe floor in the dumpster area. Repeat

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 cream in the RI cooler without dates. CDI. PIC dated. All other items were properly 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open at time of inspection. CDI Door was closed prior to returning to interior premises. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plugs. Needs to buy some.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed one spoon and one whisk with build up being stored as clean. CDI: PIC returned items to be W/R/S.

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 a working container of corn starch unlabeled being stored on dry storage shelf. CDI: PIC labeled container.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single use cutlery packets being stored on floor in dry storage room. CDI: PIC placed box of single use cutlery on shelf.

4-502.11(A) Maintain utensils in good repair. Observed a silicone spatula with a deep crack being stored on storage rack. CDI: PIC voluntarily discarded spatula.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed two buckets containing quat sanitizer and wiping cloths with one bucket measuring 50ppm concentration level and the other measuring 100ppm concentration level. CDI: PIC refilled buckets with fresh sanitizer which measured 400ppm in both buckets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a sheet tray of pizza and a large tray of meatballs being held above 41F in 3 door RIC. PIC stated both items were pulled out of cooler approx. 30 minutes prior to re-organize cooler. CDI: PIC placed items in reach in freezer to rapidly cool.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two containers of house made apricot vinaigrette both date marked 10/10, 7 days past their expiration. CDI: PIC voluntarily discarded containers.

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: 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 . Observed an aluminum pan of chicken and an aluminum pan of shrimp both tightly covered with lids cooling in reach in cooler at rates insufficient to reach cooling parameters. CDI: PIC removed lids and placed both items in reach in freezer to rapidly cool. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Observed a covered aluminum container of raw marinated chicken cooling in reach in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC uncovered chicken to allow air flow to chicken.

4-502.11(A) Maintain utensils in good repair. Observed a silicone spatula with deep chips and cracks hanging on clean storage shelf. CDI: PIC voluntarily discarded spatula.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed cleaning needed on build up of dried debris under minor ice build up in reach in freezer.

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 cleaning on wall near prep sink to remove yellowish orange residue from old wall mounted item .

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 PIC handling ready to eat boiled eggs with bare hands after removing gloves and washing properly without donning new gloves. CDI - PIC disposed of boiled eggs that had been exposed to barehand contact, rewashed hands, and don new pair of gloves prior to returning to food service. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 multiple cooling items with lids cooling in RIC 2. Items were all observed with cooling, but more recently prepared items were observed with an insufficient cooling rate. CDI - Lids were removed from all cooling items to improve cooling rate. EHS provided ambient and 2 step cooling charts 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC re-engage in food prep without effective hair restraint after break. CDI - PIC placed hair net back on, wash hands effectively, and continue food prep.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) buckets of sanitizer containing in use wiping cloths with under concentrated sanitizer (>50 ppm). CDI - Buckets were dumped out and wiping cloths were taken out of use.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (lids and containers) stored with exposed food contact surfaces at prep areas. CDI - Single service articles were reoriented to prevent potential contamination.

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 one (1) single service container of raw sausage mix stored above ready to eat food in RIC 2. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed two (2) bags of unwashed produce (avocados and lemons) stored above ready to eat foods in RIC 1 Observed one (1) package of unwashed tomatoes stored above ready to eat food in RIC 2. CDI - Storage order of reach in coolers was reorganized to prevent the potential contamination. PIC was provided with storage order guides for reach in coolers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open at time of inspection. CDI Door was closed prior to returning to interior premises.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored above ready to eat cooked food for customers (cooked potatoes) in RIC 1. Reorganize employee storage to prevent potential contamination of food held for resale.

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 Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one (1) food employee and PIC wash hands effectively, followed by using bare hands to turn off hand washing sink faucet. CDI - EHS coached staff on proper procedures for disengaging faucets while preventing decontamination. EHS observed multiple effective hand washes following correction.

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 ROP fish thawing in RIC 2 without being removed from its packaging. CDI - EHS discussed the thawing of reduced oxygen packaged fish with PIC and frozen fish fillets had packaging cut to remove them from their ROP environment for the remainder of thawing.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) food employees engaged in food prep without effective hair restraints.

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 soil on the interior non food contact surfaces and gaskets of RIC 1 and RIC 2

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 one (1) missing ceiling tile in main lobby area above single service packaging storage. 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 soil accumulation on flooring in kitchen area, most notably below 3 compartment sink

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 reach in cooler container goat cheese, salad, cheese dip, and whipped cream reading 46F. Ambient temperature of unit reading 46F. CDI - Cooler was adjusted down to 36F. Cooler did not reach 41F by end of inspection. PIC normally does not use cooler for any TCS items. PIC agreed to not use cooler for TCS items anymore. Any items that were in unit longer than 4 hours were voluntarily discarded. Any items that were in unit under 4 hours were moved to separate cooler for rapid cooling. - 1.5 -

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed thermometer with dead battery during inspection. A VR will occur no later than 7/1 to ensure facility has working thermometer. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage present on prep table where food prep was taking place. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee handling food items without hair restraints present. - 0.5 -

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. Observed no written vomit and diarrheal plan available in facility. CDI by education. Plan emailed to PIC. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of white reach in cooler with food debris present. Clean as needed to avoid build up. - 0.5 -

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 feta cheese and cream that PIC stated were opened yesterday with no date mark. CDI: Cream used, feta was dated and frozen. Overall facility has a good date marking system in place. Only two items were not properly dated REPEAT VIOLATION Points will be escalated next inspection if any items that require date marking are found without a date.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front and back doors open during part of inspection today. Neither has an air curtain or screen. EHS recommends installing air curtain or screen at these doors if they are intended to remain open longer than just to bring in deliveries.

4-501.11 Maintain equipment in good repair. Observed torn gasket on 3-door reach in cooler right side. REPEAT VIOLATION Improvement from previous inspection as all other items were fixed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. This is a shared dumpster.

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 food debris and grease build up on the floor behind the cooking equipment and grease build up on the front edge of the hood.

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 house-made Caesar from 9/15. CDI: Product voluntarily discarded. 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 gallon of milk with no date. CDI: PIC properly dated milk.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no working thin probe thermometer on site. VERIFICATION REQUIRED

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hair restraints. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed rusted shelving in single door freezer near rear of kitchen. Observed split gasket on right door of 3-door reach in. Observed reach in cooler holding above 41F. Cooler had no food in it and PIC stated that she will be getting it repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handle of potato peeler with food debris.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and recontaminate them by turning off faucet with bare hands. CDI: Employee rewashed hands.

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 roasted red peppers cooling at a rate of 0F/min. CDI: Product vented for cooling.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed one of facility's reach in refrigerators is down. Refrigerator is necessary to operation. Ensure cooler is fixed to allow for more cooling space. 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 red peppers cooling in tightly covered container. Observed quesadillas cooling in tightly covered pan. CDI: Product vented.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hat or hair nets.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips expired from 8/2017. VERIFICATION REQUIRED

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Small cutting board has heavy wear and staining. Resurface worn cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from inside reach in freezer. CDI - Cleaned during the inspection.

4-501.11 Maintain equipment in good repair. Replace split gasket on far right door of reach in cooler.

6-502.12 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. Clean crumbs and food debris from floors under cook line equipment.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled chemical spray bottles. CDI- bottles labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the back side of the hand sink knobs.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored on a food prep. surface.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a cell phone and a portable speaker stored on a prep. surface where food was being prepared/handled. CDI- items were relocated, instructed PIC to clean surface.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site. VR within 10 days.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed one quat sanitizer bucket with a concentration of ~50ppm. Maintain solution between 150-400ppm.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored on a prep. table.

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 an opened container of milk in a reach in cooler without a datemark. CDI- datemark added.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a 'household use' Ninja brand blender on site.

6-502.12 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 debris on the floor behind the cook line equipment.

Observed Jerk chicken sauce that had cooked garlic and cooked green onions, that had been made >7 days prior. Observed tomato sauce that was made >7 days prior as well. Both products discarded to correct. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P

Observed an unapproved pest spray onsite today(it was for residential use only). Remove. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf

Observed employees working with food without a hairnet, hat, or visor. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

Observed egg whites stored ontop of multiple different ready-to-eat foods- egg whites moved to the bottom shelf to correct. Observed bacon and ground beef packages touching in reach-in. Both products separated during inspection. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P

Observed garlic and oil puree that had been made saturday without a date mark- discarded by PIC to correct. 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 cutting boards with deep dark grooves in them. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

Observed no covered recepticle in the employee restroom. 5-501.17 Provide a covered waste bin in female restrooms.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of sugar unlabeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint worn while preparing food.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash bin in the womens restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Maintain the dumpster doors closed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a section of the FRP torn out of the wall at the water heater due to a recent repair.