RED RADISH CATERING CO

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee wipe noise with gloved hands and continue to prep food. CDI. PIC had employee wash hands

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Cooked chicken stored under unwashed veggie.CDI chicken was removed during inspection For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 large white bin of sugar/flour in need of wiping down.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at front hand sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee clean thermometer at hand sink twice. REPEAT..CDI. EHS educated PIC on the purpose of hand sink. Sink was cleaned

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed food employee clean probe thermometer with soap and water but fail to sanitize before use. CDI.. EHS educated PIC on how and when to sanitize thermometer probe. Probe was sanitized. 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 .

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

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 scoop handles in contact with sunflower seeds.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored over single service items. Also observed personal items stored throughout facility

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rise thermometer in handsink . Also Observed employee pour pitcher of ice water in handsink. CDI..EHS educated the purpose of hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken breast in WIC above 41F. CDI.. Chicken was voluntarily discarded 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 .

4-601.11(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 reaching cooler in need of wiping down.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee recontaminated hands at hand sink faucets after washing. REHS corrected employee and hands washed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Found chicken filets cooling in WIC at 67.0 F after being heat treated and marked. PIC stated the filets were not fully cooked and thermometer probe confirmed. Facility could not locate approved procedure document filled out in the past. REHS sent procedure document while on site and it was filled out to be posted in facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. : Found quiche portions, mashed potatoes, several prepped mac and cheeses below 135.0 F. CDI: all reheated to 182.0 F in oven. 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 .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Cream cheese stored under soap dispenser at hand sink. CDI- food moved to location where contamination can not occur.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dump cup of ice water used to calibrate thermometer into the hand sink. CDI: Sink was cleared for handwashing. EHS reminded PIC that hand sinks may only be used for washing hands.

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 a large container of cut lettuce in the salad walk-in cooler without a date mark. PIC stated that the lettuce was prepped over 24 hours prior to the inspection. CDI: Container was labeled. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of tortillas stored on the floor in the walk-in freezer. PIC stated that the box of tortillas are not his and are for one of the food trucks that rent out this space to prepare food.

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 general cleaning needed throughout the facility. Loose food and food debris on the floors in the walk-in coolers and prep areas. Increase cleaning frequency.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee recontaminated hands at hand sink after washing. REHS corrected employee and hands washed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: Hard surface sanitizer stored on shelf with food. CDI- moved sanitizer to low shelf where contamination can not occur.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No CFSM present at the time of the inspection.

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 2 pans stored as clean, with food debris present on the food contact surfaces. CDI - Items were placed at the 3 compartment sink to be w/r/s.

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 salad tightly wrapped in plastic and 49F and 46F with one hour remaining to cool to 41F before delivery. PIC was reminded that items should cool to 41F before use. CDI - Salads were unwrapped and placed in from of fan for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mashed potatoes at 130F in a hot box with unit temperature set to 96F. Per PIC, this is not the usual temperature set for the unit. CDI-PIC turned temperature up on the unit to 170F and mashed potatoes were reheated to 187F. -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 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 one container of cooked lentils at 57F on a cooling rack in the WIC with plastic wrap over the container. Cooling rate had no change after 30 minutes. CDI-PIC removed plastic wrap to allow for proper heat transfer. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored on the top shelf of a reach in with food used for establishment underneath. PIC created designated area for employee food. -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 Observed one (1) pan of cooked apricot spread in WIC date marked 06/15/2023 CDI - Food item voluntarily discarded by PIC. No other date marking or disposition violation was observed at time of inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two (2) bin of sanitizer solutions for in use wiping cloths (one chlorine sanitizer, one QAC) at prep table undersides with no working labels. CDI - EHS labeled containers with dry erase marker.

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 (container lids at dry goods shelving and paper plates at front single service shelving) with exposed food contact surfaces. CDI - single stacks were reoriented to prevent potential contamination.

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 - Doors were closed prior to returning to indoor premises.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wiping cloth stored on bakery prep table. CDI - Wiping cloth was rotated to available clean linen laundry bin. Baking station food employee prepared properly concentrated solution for wiping cloths and stored it effectively on baking station lower shelving for later ongoing use.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on duty at time of inspection. PIC has scheduled examination for ServSafe certification. Demonstration of knowledge has been represented via observation of facility practices and questions. REPEAT.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered mandarin oranges and cucumbers in the prep area reach in cooler without covers.

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 . EHS observed several cubes of butter slacking on baking station prep table at the start of inspection. While most of the cubed butter was commercially salted, and therefore non TCS, approximately three (3) cubes of butter were unsalted and therefore TCS. EHS discussed the distinction with food employee, as well as proper storage of food items. CDI - Unsalted butter was voluntarily discarded by food employee.

4-502.13 Single-use and single-service articles cannot be reused. Observed garlic salt on the spice rack of the prep area stored in a container that had originally been used to store red pepper flakes. Container had been relabeled as garlic salt via marker. 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 one (1) box of single service containers stored directly on the ground in the prep area. CDI - box was elevated to prep table to prevent potential contamination. Note: Other single service items, namely one (1) box of fancy napkins, was observed stored directly on the ground of the dry storage area. However, labeling and shipping of the items indicated that these items had been delivered earlier that morning via key drop delivery. Similarly, packaged food in the WIC and walk in freezer was observed on the floor, labeled via delivery stickers as 11/29. Employees were observed being delegated to organize and store food and single service items throughout the inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no certified food protection manager on duty at time of inspection. Baker and line cook with up to date food protection management certification were documented, but recently resigned. Head chef has scheduled examination for ServSafe certification.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed minced garlic in water stored beneath unwashed produce (mushrooms, onions, potatoes) in WIC. CDI - PIC moved garlic to highest shelving to prevent potential contamination. For more information on food storage order please visit: http://meck.co/FoodSafety

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 fading written labels on multiple working rolling bins (sugar, flour, etc.) in the kitchen area. CDI - EHS and PIC discussed the proper labeling of working containers and written bin labels were made more legible.

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 three (3) stacks of single use container lids on dry goods shelving with exposed food contact surfaces. CDI - lid stacks were reoriented to prevent potential contamination.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking hand sink. CDI - Cart moved. - 1 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few containers wet stacked at dish drying area. CDI - Containers separated to allow proper air flow for drying. - 0 -

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 facility food items in 2 reach in coolers. CDI - Storage order rearranged. - 0 -

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 items without hair restraint. - REPEAT - 1 -

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 scoop stored with handle touching food item in bread crumb container. CDI - Scoop removed. - 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 Observed container of red peppers date marked with 9/30. CDI - Items voluntarily discarded. All other date marking in facility was good. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees without hair restraints working in the kitchen. - 0.5 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on top of boxes of dry storage and on prep counter where food prep is occurring. CDI-The drinks were removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed improper storage order on the shelving for the ITOT Food Truck. Zero points taken today, but informed that it is ultimately up to the owner of the facility to ensure proper storage order of the walk in cooler. Owner will speak with the operator of the food truck about correct 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 chicken stored on the ground underneath the ITOT Truck shelving. Zero points taken today, but discussed with the owner about ensuring food product is kept off of the flooring in the walk in cooler. Owner will speak with the food truck operator.

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 a scoop with its handle stored directly in the sugar bin. CDI-The scoop was removed.

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 floors in the walk in cooler. Have cleaned.

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 needed to the wall and floors behind the grill area. Have cleaned.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat cheese in walk in cooler. CDI: Items reorganized.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with some black build up.

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 salad cooling at a rate of .02F/min. CDI: salads vented and cooled before delivery. EHS and PIC discussed various solutions to the cooling issue associated with salads.

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 salads cooling in tightly closed clam shells. CDI: Clam shells opened. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bulk container of flour not labeled.

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 one dented can in the dry storage area that employee stated was being held for credit. Ensure cans held for credit are stored in a separate area to prevent contamination. CDI: Can relocated

4-501.11 Maintain equipment in good repair. Observed salad cooler dripping From condenser.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging from shelf in dry storage area with food and a jacket in the pastry area.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) Observed facility partially cook chicken and had placed into the walk in cooler for cooling. The chicken was going to be cooked the rest of the way later today. CDI-The chicken was placed back into the ovens to finish cooking. Explained that paperwork and approval will be required before non-continuous cooking will be allowed.

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 salads, and chicken cooling with tightly covered lids. CDI-All lids were removed to allow for rapid cooling. REPEAT.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several single service items stored on the ground at the salad make station area. CDI-The items were placed onto shelving.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medicine stored on shelf with spices and seasonings above prep table. CDI: Employee medications properly stored.

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 salads tightly wrapped in walk in cooler. CDI: Salads were sent out for delivery within 1 hour from preparation. EHS and chef discussed cooling the lettuce between chopping it and building the salads, and cooling them uncovered in the cooler.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plugs on dumpsters.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter hot holding below 135F on the stove. CDI-The butter was removed immediately to be used in a dessert dish.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a bbq sauce cold holding above 41F in the walk in cooler. The manager explained that the product had not been used today. CDI-The product was discarded. It is possible that the speed rack had been pulled out by an employee sharing the kitchen for a food truck and the product had raised in temperature. Only pull items out that is needed, do not pull the entire speed rack out and cause product to rise in temperature.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet cloth sitting on the prep counter. CDI-The cloth was removed to the dirty laundry. When a wet cloth is not in use, it either needs to be stored in a sanitizer bucket or put into laundry for cleaning.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items such as plates, and gallon jugs stored on the ground. CDI-Both items were placed onto shelving.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food and drinks stored intermingled with facility foods. CDI-All food and drink items were removed to proper locations.

4-501.11 Maintain equipment in good repair. Replace split gasket on glass three door salad cooler.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failure to ensure proper date marking of applicable foods and unaware of current cold hold temperature, primary and secondary cooling parameters. CDI through instruction and 09 NC Food Code Rules resent.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils and hand slicers with slight food debris that were stored as clean. CDI- removed to re-clean

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 45F. -P Observed turkey gravy at 2.5-3.0 hours from FCT at 97F. Rate cooling showed 97F after 10 minutes and 70F after 30 min but it had been stirred. CDI- recommend change in cooling procedure so as not to fail when stirring is not done.3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed ranch dressing made with milk and placed in stand up refrigerator in a closed 3 gallon container at 58F. REmoved to freezer and uncovered

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 improper date marking of TCS foods, where prep date instead of cooking or opening date was used. CDI- dates corrected

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed primary and secondary cooling of TCS foods in covered plastic containers in low surface area to volume ratio. Facility is a caterer and food service model is heavy in batch cook in cooling. CDI- recommended that several cooling procedures be changed

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed wooden cutting boards in need of re-surfacing and sealing.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple personal employee items stored over food and or food contact surfaces.