DELECTABLES BY HOLLY

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no vomit/diarrhea cleanup procedure on site. CDI- EHS provided PIC with a cleanup procedure. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed a food employee turn off the faucet with no barrier after washing hands. CDI- EHS intervened and employee rewashed hands.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in the women’s restroom. CDI- EHS gave PIC proper signage.

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 raw chicken stored over raw beef in a RIF. CDI- PIC moved the beef to a different shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a buildup of food residue on the can opener. CDI- PIC placed the can opener to be W/R/S. 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 .

3-501.18 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 one container of mozzarella cheese with a prep date of 9/15 in a RIC. Observed an open bag of feta cheese in the WIC with no date mark. According to PIC, the bag was opened the day prior. CDI- PIC voluntarily discarded the mozzarella and correctly labeled the feta. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple sauce bottles with no label in a RIC. Points not escalated due to improvement from previous inspection.

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 squeeze bottles without Lables to identify the contents.REPEAT

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 bottom of RIC with visible food debris REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. REHS observed food debris in the basin of the handsink. CDI. Handsink was cleaned for next use.

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 no date on tag from when last shellstock container was used. CDI. PIC added necessary and will start adding last use dates.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P REHS observed a bottle of medical alcohol on a prep table shelf next to RTE foods. CDI. PIC relocated the alcohol bottle.

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. EHS observed squeeze bottles without labels to identify content of bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed a pan of cooked onions sitting on a sheet pan cooling on the top shelf of the WIC, directly underneath a dusty vent. 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. EHS observed several dented cans in dry storage that were not being excluded from non-dented cans.

3-302.15 Wash fruits and vegetables prior to use. REHS observed store bought cucumbers being cut without previously being washed. PIC stated cucumbers came in pre-washed but on further inspection found that the original packaging did not say that cucumbers were previously washed.

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. REHS observed food debris under prep table, coolers in need of wiping down and black buildup on the walls of Walk in cooler.

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 vacuum packed tuna thawing on drain board of prep sink upon entry. Packages had not been cut open as per instructions on the packaged tuna. CDI- PIC opened packages.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Cloths in sanitizer buckets of solution 0 ppm sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Buckets for holding cloths in sanitizer stored on prep surface.

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 : Salsa dated from March in 2-door reach-in. CDI- PIC voluntarily discarded the item. REHS observed employee dating small containers with today’s date when food was prepared previous day. Date marking must reflect the earliest date that a TCS food or TCS ingredient for that food was prepared. 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 .

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. 3-502.11 Obtain a variance for specialized processes.-Pf : Facility is canning jams / jellies with seal. REHS will send facility information on obtaining the proper approvals for this specialized process. REHS will follow up within 10 days. Facility shall cease special process until proper approvals have been attained.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf : Facility is canning jams / jellies with seal. This process is considered ROP and requires a variance from the NC Variance Committee. CDI- REHS will send facility Variance Application and requirements and follow up within 10 days. Facility shall cease special process until approvals have been attained. For more information on how to request a variance please visit: http://meck.co/FoodSafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Cloths on surfaces in kitchen while not in use.

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 a chub of ham that was date marked for 1/27. CDI- PIC voluntarily discarded the item. 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 .

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 items stored on a rack with food for the facility. CDI- Food employee labeled the rack for personal use and EHS discussed the important of separating employee food from facility foods.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Cut watedfmelon dated with todays date but was prepped previous day. CDI- allowed to back date. Fresh Mozz not dated. CDI- allowed to date with previous days date. 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 .

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee handling soiled utensils then handled clean without hand wash in between. CDI- PIC instructed employee to wash hands and educated employee.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf: Cans of black-eyed peas and artichokes with noticeable / significant denting. CDI- cans pulled from retail shelves and placed in office area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Quat sanitizer in use at 3 compartment sink measured 100 ppm. CDI- PPM adjusted to 200 ppm.

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 open beverage container on shelf below prep table by oven. CDI - PIC disposed of container. - 0.5 -

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 parasite destruction letter for tuna/salmon was not available for review. A VR will be conducted within 10 days to verify possession of letter.

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 spray bottle of full strength bleach being used on prep surfaces. Bleach should not be used at full strength for sanitizing food contact surfaces. Concentration should be between 50-100ppm. CDI - PIC dumped bottle and instructed employees to only use the sanitizer at the three compartment sink. - 1 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink near dish pit blocked by rolling cart, not clear access to sink for employees to easily wash hands. CDI- rolling cart moved, no longer blocking access to sink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few chemical bottles scattered throughout kitchen with no label. CDI- bottles emptied because employees unsure if this was water or sanitizer.

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 to-go boxes stored on the floor in dry storage area, PIC stated these were just delivered, hadn’t had time to put up yet.

4-501.11 Maintain equipment in good repair. Observed dish machine not in use during inspection because of a “broken gasket” according to PIC. According to PIC the machine was serviced this morning, but ended up breaking at the gasket piece shortly after repair tech left.

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 black buildup on gaskets on standing reach in unit, clean.

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 plastic baseboard coving peeling from wall under dish machine area. Repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed plastic container of sanitizer stored inside hand sink left of 3-compartment sink. CDI - Item 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. 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 mac & cheese being held past 7 day requirement (4/20). CDI - Product voluntarily discarded. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed box and 3-pack of butane canisters stored above box of single service utensils at shelving unit. No physical evidence of contamination observed. CDI - Chemicals removed. -1-

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed container of sliced ham being placed inside WIC while covered with plastic wrap. CDI - Wrap removed to allow foods to quickly cool down. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed knives in hand sink at start of inspection. CDI-knives were removed.

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 artichokes, in house bbq, chicken broth, garlic butter that were not date marked. Observed in house ranch with a date mark of 5-5-22. CDI-items were discarded. 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 For more information on date marking please visit: http://meck.co/FoodSafety Observed milk in the reach in cooler that was not date marked. PIC was unsure of when the milk was first opened. CDI-milk was thrown away. EHS reminded PIC that TCS food that is opened and held for more than 24hrs should be date marked the day it is prepped or opened and it is good for seven days. 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 on date marking please visit: http://meck.co/FoodSafety Observed tomato basil soup that was prepped earlier and not date marked. CDI-soup was correctly dated.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed casseroles, fruit, and beans cooling in the WIC while covered with plastic wrap and foil. CDI-coverings were removed to allow foods to quickly cool down.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer at 3-comp sink to have a concentration of 0ppm. CDI-all dishes will be ran through the dishwasher. Dishes that were previously washed at the 3-comp sink will be ran through the dishwasher to ensure that they are correctly sanitized. PIC called to have the sanitizer dispenser at 3-comp sink calibrated. VR will be done by 12-06-21. REPEAT

5-202.12 Provide at least 100F water at handsinks. -Pf Observed rear hand wash sink near prep sinks not reaching 100 degrees. 10 day verification required.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine not dispensing sanitizer . Three comp sink to be used to sanitize dish ware until dish machine can be repaired. 10 day verification required.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink without hand towels. CDI added towels.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF Observed mold growth in mascarpone cheese in walk-in cooler. CDI by discard by PIC.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine operating at 0ppm chlorine sanitizer. CDI -Temporarily, 3 comp sink will be used for sanitizing step if dish machine is used. Repair dish machine. Verification required within 10 days.

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 fried rice, chicken pie, and roasted vegetables in walk-in cooler without date marking. CDI by discard. Observed open container of milk without date mark. CDI by date mark.

General Comment: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed current employee with servsafe present has certificate that expired at the end of March. It was stated that since COVID-19, facility has not been able to find a proctor for the exam to be able to send employees to the class.

General Comment: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken thawing at prep sink that was designated and labeled for fruits/veggies. CDI: chicken was removed; education was provided and sink was thoroughly cleaned and sanitized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris and build-up on metal hotel pans stored under prep table at main cooking area. CDI: pans were removed and taken to dish pit area to be cleaned and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-compartment sink coming out at 50-100ppm. CDI: Sanitizer was changed to bleach at 50-100ppm until dispenser can be repaired. Dishes are mainly washed, rinsed, and sanitized at dishmachine.

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 gallon of milk and a bag of romaine lettuce that was opened yesterday without at date. CDI: dated properly.

3-501.13 Use approved thawing methods. Observed chicken thawing in running water of 83F. Chicken was moved to the cooler to finish thawing.

General Comment: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service stored on the floor in dry storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed soiled silver spoons and pans stored as clean with food debris inside. Also observed measuring cups, cookie cutters, and spatulas stored in bins with build up inside. CDI-PIC moved items to dish room to be washed, rinse, and sanitized. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed underneath all prep tables throughout facility. Observed food debris and build up causing clean pans/equipment underneath to become soiled.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink by baking area with 92F hot water. Must have 100F at all handsinks. VR required 9/26/19.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer used this past Saturday with old food debris. CDI-PIC broke down and washed/rinsed/santized.

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 several items in prep unit and walk-in with no datemarks: feta, mozzarella, hot pickled onions, tomatoe basil salsa, in house chiptole mayo, liquid eggs, deli ham--feta, mac & cheese, spinach, arguala,--these items PIC explaiend came backfrom a catering event and were to be discarded. 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 several items in prep unit with expired dates: tomatoe basil salsa, special sauce, in house ranch, chicken salad, tomatoes all from 8/27 or 9/3. CDI-PIC datemarked all food in time window and discarded out of date food, VR required 9/26/19.

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 cooked food not being hot held or cold held while being taken to a catering event. PIC explained they are using time but was unable to show procedures and no food was time stamped. CDI-Food was time stamped. VR required 9/26/19.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloth stored on the handsink by the being area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking of plastic containers by the dish drying area.

4-501.11 Maintain equipment in good repair. Observed one stand up refrigerator not working, and not in-use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice machine in outside garage area with black build-up on the outside metal. Equipment needs to remain clean.

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 in the bakery area coughing during the inspection. Employee did wash her hands, but not for 15 seconds. CDI (corrected during inspection) Education on handwashing and employees rewashed her hands properly. If coughing persists employee should be excluded from food preparation.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed items such as chafing dishes and several containers on the floor in the large storage room. Facility is working on organizing and elevating all items off the floor.

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed damp qua test strips. CDI Facility will pick up quat strips and extra chlorine test strips for the dish machine today from Restaurant Depot.