HARBOR HOUSE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 trays of cheeseburgers to be at temperatures of 115-125 in the hotbox. PIC stated they were made 15 mins prior. REPEAT. CDI - PIC time stamped items for discard. 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 - Observed 8 side salads and 4 caesar salads to be at temperatures of 44-47F in the 2 grab and go cases by the registers. Salads at the front of the cooler were registering the highest temperatures with the salads at the back being at 41F or below. Unit was slightly overcrowded and EHS advised that going forward they stock less product in the case. CDI - Out of temperature salads moved to the WIC to rapidly cool. 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 .

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 multiple stacks of single service containers to be stored with their food contact surfaces face up, allowing for potential contamination.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed food associate rinsing off cleaned knives in sanitizer and not submerging knives with a proper contact time of 60 seconds for quaternary sanitizer. CDI-PIC filled sanitizer basin and knives were placed into basin to receive proper contact time. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked and prepped burgers hot holding in hot cabinet at 122F, 124F. CDI-PIC voluntarily discarded items. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal containers on storage shelf that were wet stacked. PIC separated containers to air dry.

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 two containers of romaine lettuce at that were cooling in WIC since 8:35 am and 9:08 PM that hadn’t reached 41F at 2 PM. CDI-PIC voluntarily discarded items. REPEAT. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one stack of sliced American cheese in cold drawer that was 42F (rest of cheese in back of pan in cold drawer was 41F) and a Caesar salad at 57F stored in RIC next to hot line in the back of the kitchen that was reading at 57F, no other TCS foods were stored in RIC. VR within 3 days for RIC. 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 .

3-501.15 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 cut romaine lettuce and tomato/cucumber salad that was slowly cooling in WIC due to being wrapped in plastic. CDI-PIC voluntarily discarded lettuce and removed plastic wrap from tomato/cucumber salad. EHS spoke with PIC about rearranging WIC to move non-TCS produce (whole heads of lettuce/tomatoes) and move cooling foods to back of WIC near freezer door. 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 .

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 large, containers of brined raw chicken cooling at 42F and 48F upon arrival. PIC stated that chicken was prepared the night before and remained in WIC after prep. CDI-PIC voluntarily discarded chicken that was 48F. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 raw chicken cooling with brine made with 82-83F cold water from prep sink and in large, covered plastic containers. CDI-PIC voluntarily discarded raw chicken. EHS spoke with PIC about cooling down brine in WIC before adding raw chicken and using ice wands and shallow, metal containers due to temperature of cold water in prep sink. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed cereal balls using fruity pebbles and rice crispies among other ingredients packaged in on site without ingredients listed and quantity of contents. PIC to added labeling information to all packaged goods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects throughout kitchen during inspection. PIC stated facility gets pest control twice a month as well as having fly fans and electric traps in kitchen.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee handle raw burger patties then proceed to handle shaker of black pepper. EHS intervened and reminded employee to wash hands between handling raw meat and ready-to-eat food. CDI - PIC washed hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers and tomatoes stored over juice in WIC. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed employee sanitizing equipment at 3-comp sink in quat sanitizer at 50 ppm. REPEAT. CDI - sanitizer was replaced at appropriate concentration. 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

3-501.19(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 sliced American cheese on TPHC by grill without time stamp. CDI - PIC added time stamp. 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. Observed items held on TPHC without updated TPHC procedures. Sliced American cheese was missing from procedures. Additional locations such as salads by the registers and raw shrimp by the fryers was missing from procedures. CDI - PIC updated procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of breading stored under chicken breading prep table with dried liquid residue on bags. CDI - PIC moved bags back underneath prep table.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in quat sanitizer at 50 ppm. REPEAT. CDI - PIC replaced sanitizer at appropriate concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. REPEAT. CDI - PIC separated pans.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee turn faucet off without using paper towel as barrier to prevent contaminating hands again. CDI - EHS educated and food employee washed hands properly.

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 quart sanitizer in 3 compartment sink at or below 100 PPM. CDI - Sanitizer was replaced.

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 American cheese and ground beef patties cooling in tightly wrapped pans. CDI -Pans were unwrapped to increase cold air flow for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in quat sanitizer below 100 PPM. CDI - Sanitizer was replaced.

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 utensils with the handle submerged in pan of fried shrimp and a pan of fries at the steam well. CDI - The utensils were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Pans were separated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 pork holding below 135F. CDI- Pork placed on TPHC from time when removed from heating and transferred into pan.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commerically processed mac n cheese reheated to 94 and 104 degrees and placed in hot holding. CDI reheated products to 154 degrees.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in kitchen prep area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. Repeat violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some minor debris in metal pans. CDI- Taken to sink to be washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding issues in hot box (see chart). Unit was set to a temp. of 140F. Reccomend increasing temp. of unit or converting all food in unit to TPHC as it is done at front line. REPEAT. CDI- Food discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham wrap and cocktail/tartar sauce holding above 45F (see chart). CDI- Discarded. REPEAT. Points not esclated because facility has improved on overstacking food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed of metal pans. CDI- Re-arranged to allow air drying.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed soda nozzles accumulating black soil residues. CDI, by instruction to clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 1 pan of wings hot held below 135 degrees F. CDI, operator removed from unit to reheat. Improvement made sine previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed salads recently prepared and overstacked above 45 degrees F in display cases. CDI, salads reloated to walk in unit to rapidly cool.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaes shall be clean to site and touch. Observed mixer stored as clean but soiled with food debris. CDI by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed turkey legs, 2 pans of fries, potatoe tots, wings hot held below 45 degrees F at line. cdi, operator relocated foods to reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed walk in cooler not holding TCS foods at required temperature upon arrival. Observed 2 containers of raw chicken, eggs, several salads, wraps, cocktail sauce labeled keep refrigerated by manufacturer, cut melon, 21 pans of bbq pork, smoked turkey legs between 47-48 degrees F. CDI, operator voluntarily disarded and denatured foods. Ambient air temperature of thermocouple measured 48 degrees F. See product disposition form.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed no labeling on wraps, sandwiches in display cooler near registers for consumer grab and go.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed walk in cooler not holding tcs food at required temperature. PIC contacted maintenance to repair unit while on-site. Thermometer had ambient air temperature of 42 degrees F after maintenane arrived.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Smoke wings in hot holding box was recorded at 128F. CDI- Product voluntarily discarded. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed one pan of turkey with a date of 7/29. Product has expired. CDI- Product voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed prepped raw chicken in WIC wrapped in slian wrap at 56F. CDI- Product was unwrapped to facilitate cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Smoked chicken wings, chicken tenders, and tator tops all held below 135F. CDI- Chicken tenders and tator tops were voluntarily discarded while smoked wings were re-heated as they had only been out an hour. Reccomended enclosing products with lids to trap heat while facility is not busy or possibly changing items to TPHC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Sugar bin and seasoning shakers not labeled. CDI- PIC labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flies in facility. PIC stated fly fan at back door was not blowing as it should. PIC stated fan will be addressed to minimize fly presence in facility.