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4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed a max/min thermometer that was not working during the inspection. 10 day VERIFICATION REQUIRED*** (0.5 pts)

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, tomato puree, tomato sauce, and mozzarella beyond seven day date mark requirement. CDI - PIC voluntarily discarded items. EHS provided date mark exempt cheese list for PIC to have for future reference. (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 .

4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Observed aluminum foil being used to cover food/non-food contact surfaces. PIC stated they use aluminum foil as a barrier for these surfaces because it keeps the surface cleaner. EHS educated PIC on single use articles and frequency of use. (0)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor drain missing in kitchen floor, facility has placed cardboard over hole and secured by using duct tape to cover hole. (0.5) REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable dicer and immersion blender blade soiled with food residue. CDI - PIC placed equipment in dish area to be wash, rinsed, and sanitized. (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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing drain cover in kitchen. Drain hole has been covered with cardboard and tape. Replace drain cover so that the area is easily cleanable and non-absorbent. (0)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed Unwashed produce above Prepped meals. EHS advised to designate an area for unwashed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees keys under prep table with food.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee drink on top of single-service products.

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 containers of spices with missing or faded labels.

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: 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 a bag of RTE breaded chicken tenders, made the previous day, with no date marking. CDI - Proper date marking was added.

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 handle of knife stored in container of unsalted butter in direct contact with butter. CDI - The Knife was removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed unwashed produce (Limes & Bell Peppers) above washed celery. CDI - Storage order was rearranged.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottle with no label. CDI - Bottle was labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes. Recommend to air dry before stacking. -0.5-

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 a couple containers of ready-to-eat sauce stored below unwashed fruits in the walk in cooler. CDI: item rearranged. -1.5-

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: 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 chili dated 6/11 stored in the walk in cooler. CDI: voluntarily discarded. -1.5-

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: 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 . Observed Mexican lasagna dish tightly closed in the walk in cooler. CDI: items spread on rack and vented. -0.5-

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 several dead light bulbs in the hood. Recommend to replace. -0-

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 chipotle sauce and chili sauce made in house dated past 7 days stored in the reach in across the gas stove. CDI: EHS discussed with PIC and items were voluntarily discarded. -1.5-

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 dead light bulb on the hood. Recommend to replace. -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 molding in kitchen area pulled away from wall.

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 facility provides raw fish to consumers to cook at home and does not have parasite destruction information. 10 day verification required.

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 food debris on floor of walk in freezer. -0 points-

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 lettuce cooling with lid on inside of walk in cooler. Also observed plastic containers of chicken being stored while covered and stacked on top of each other. CDI- Lids were removed from cooling foods for better cooling methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged food meals inside of insulated bags being stored in direct contact with the walk in cooler floor. Recommended adding more shelving for higher volume prep days to refrain from food being stored in direct contact with the floor. -1 point.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris remaining on dicer blade stored as clean. Observed food debris/build-up on back housing of mixers that were last used yesterday. CDI: blade taken back to dish machine area to be cleaned. Mixers will be cleaned before use. Observed slight pink residue on outside rim interior of ice machine. CDI: in process of being cleaned.

General Comment: 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 some items inside walk-in cooler without a date that had been prepared yesterday. According to PIC, date marking stickers ran out yesterday. CDI: products will be manually date marked until more labels can be ordered. 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 conventional chicken for pot pie dated 3/22/19 inside reach-in cooler that was dated incorrectly. CDI: product discarded.

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. Observed black bean and corn salsa cooling inside 2-door reach-in while covered. Observed linguine and egg noodles cooling in large quantities inside walk-in cooler while covered. CDI: black bean and corn salsa separated into 2 batches and stored inside walk-in cooler. Pasta was separated into smaller batches and spread out more to less dense quantities. Advised to utilize metal pans instead of plastic to held aid in rapid cooling.

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 TCS food items including salads and Mediterranean salads cooling inside walk-in with lids on and stacked. Observed auduiolle sausage and Mediterranean salads cooling in large batches while covered inside 2-door reach-in cooler. CDI: lids removed from products; other products were separated into smaller batches and left uncovered to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloths that were not in use hanging on spray bottles at cook area. Cloths removed and stored properly.

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 items including mashed potatoes, mexican rice, and macaroni and cheese that were prepared and packaged on yesterday not dated inside walk-in cooler. According to PIC these items will not go out until tomorrow. CDI: properly dated.

General Comment: 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 butter being held on TPHC with no procedures available. CDI: procedure sheet reviewed and e-mailed to operator.