AVA AT OPTIMIST HALL

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes being held in 3-comp sink sanitizer compartment at 0ppm. Quat sanitizer container was too low to properly siphon through line. CDI- PIC replaced containers, Quat concentration raised to 200ppm. *REPEAT* 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cutting board stored as clean with food residue accumulation, can opener stored unclean, and magnet strip actively holding cutting knives unclean. CDI- PIC removed item 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed establishment fail to cool cooked sausage through first parameter. CDI- PIC voluntarily discarded item. 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 Cooling Food Safely https://youtu.be/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 establishment fail to cool TCS food through first parameter due to holding food in deep densely packed container with tight fitting lid. CDI- EHS discussed cooling methods, see item #20. 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean equipment being stored in an unclean container. CDI- PIC removed item to be w/r/s and replaced container.

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand washing sink..CDI sink was cleaned out

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish-machine not sanitizing. PIC called repair tech to come out. EHS will come back out within 3 days 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepperoni and prosciutto out of temp..CDI items were 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 .

Observed handsink next to the 3 compartment sink blocked by mop bucket. -CDI- PIC relocated the mop bucket to make the handsink accessible. Observed no paper towel available by the handsink next to the 3 compartment sink. -CDI- PIC supplied the sink with paper towel.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present during the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink next to the 3 compartment sink blocked by mop bucket. -CDI- PIC relocated the mop bucket to make the handsink accessible. Observed no paper towel available by the handsink next to the 3 compartment sink. -CDI- PIC supplied the sink with paper towel.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted tomatoes and provolone cheese above 41F in the low RIC by the reheating station. -CDI- PIC voluntarily discarded the food 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 .

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 out of date liquid cheese in the WIC.-CDI- PIC discarded the liquid cheese. REPEAT 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 no date marking on duck confit in the WIC. PIC indicated that it was made yesterday. -PIC- Correctly dated the duck confit. REPEAT 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed food held on the line under time with no time stamps. PIC indicated that the food was made this morning at 10am -CDI- PIC put correct time for the TPHC items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 mozzarella cheese and marinara in lowboy with no date marks. Observed anchovies date marked 9/13, spinach and artichoke dip, artichokes and beer cheese with no dates, artichokes dated 12/27 (discard 1/2) and spinach dip and beer cheese dated 12/29 (discard 1/4) in WIC. Per PIC items in lowboy were prepared yesterday. PIC voluntarily discarded of other items. **REPEAT** -3- 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC enter work station/food prep area without washing hands. -CDI- EHS educated PIC on when to wash and PIC properly washed hands. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer in dishwasher at 0 ppm. Facility will use 3-compartment sink until a technician can come in to troubleshoot machine. **3DAY VERIFICATION REQUIRED** -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 beef dated 10/20 (discard 10/26), Housemade green tomato jam, mozzarella cheese and pizza sauce prepared yesterday (per PIC)with no date, and sautéed mushrooms and sliced tomatoes dated 10/17 (discard 10/23). -CDI- PIC voluntarily discarded of all items past date and properly dated items prepared yesterday. **REPEAT** -3- 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 two bottles of oil with no label. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed staff food stored over retail food in WIC. -CDI- PIC relocated items. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed the hand sink near the 3 comp sink filled with scouring sponges and blocked by brooms and a mop. CDI-PIC moved all items so the hand sink is now accessible.

3-201.11(A) Use food from approved sources only.-P Observed ROP jerk chicken stored in the WIC. PIC stated this chicken was from a collaboration with an establishment in Rock Hill, SC. EHS reviewed establishment’s last inspection and it indicated the establishment does not have a variance or HACCP plan. CDI-PIC voluntarily discarded jerk chicken.

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 ROP jerk chicken prepared on 4/19 and roasted garlic from 3/25 in WIC. CDI-PIC voluntarily discarded TCS foods held past 7 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, 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 pesto, ricotta, pimento cheese, spinach dip and cooked duck without date marks. PIC stated these items had been prepped on Friday and added correct date marks.

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 cooked corn cooling in a tightly covered container at room temperature. CDI-Corn was uncovered and moved to the WIC to quickly cool.

5-205.15 Maintain a plumbing system in good repair. Observed leaking hand wash sink near 3 comp sink.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test strips for testing chlorine sanitizer concentration at dish machine. A verification is scheduled for 12/15/2022 to determine if establishment is in compliance. -0.5 points-

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 heavy build up of dust on condenser fan vent in walk in cooler. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on top of paper towel dispenser at handwashing sink. -0 points-

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 meatballs hot holding at 84F in steam well. CDI - PIC noticed violation during inspection and determined that equipment was not plugged in and voluntarily discarded meatballs. -0 points-

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 sausage, cheese, chorizo, and tomatoes in cold holding unit at pizza prep station holding at temperatures between 45F and 54F. PIC stated that cold holding unit was set for repair. CDI - PIC stated that items in cold holding unit are used completely about every 30 minutes while preparing pizza. Items were placed on TPHC. A verification is scheduled for April 25th, 2022 to determine if equipment has been repaired. -1.5 points-

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no written procedures for pizza sauce being held on time. PIC stated that pizza sauce is removed from refrigeration and held on TPHC for approximately 30 minutes. A TPHC procedural template was reviewed with and e-mailed to PIC. -1.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in pizza prep area. Maintain premises free of insects or pests. -0 points-

4-501.11 Maintain equipment in good repair. Observed cold holding unit at pizza prep station holding at 59F. TCS foods must be maintained at 41F or less. PIC stated that a repair order has been placed. -0 points-

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 heavy build up of food debris and residues on walk in cooler shelving and in reach in cooler at pizza prep station. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures for vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. Post written procedures in establishment. -0 points-

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 then turn off faucet without using a barrier, such as a paper towel. CDI - Employee rewashed hands using a barrier to turn off faucet. All other employees followed correct handwashing procedures. -0 points-

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 containers of cooked sausage in walk in cooler without date mark. CDI - PIC voluntarily discarded. -REPEAT- -3 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 a covered plastic container of cooked chorizo in low boy cooler. PIC stated that chorizo had been cooked an hour prior to inspection. The plastic lid was removed from container to allow cold air to circulate in and around food product. Then chorizo was spread on to shallow sheet tray, covered with plastic wrap, and moved to walk in cooler to rapidly cool to 41F or less. CDI - PIC was asked again to uncover cooked chorizo to allow cold air to flow through product. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of mozzarella cheese stored on floor of walk in cooler. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food splash, debris, and dust on non food contact surfaces of equipment, storage containers, shelving in walk in cooler. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink being blocked. PIC - move the tool cart over to gain better access to the hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mixer heavily soiled with old food debris. CDI- Mixer broken down to be cleaned. -REPEAT-

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 no temperature change for the pizza sauce stayed at 70F 1:07PM and 1:29PM. Observed pizza sauce in a deep container. CDI - PIC placed the sauce in an ice bath to rapidly cool. PIC stated that they prepped at 1120AM and have until 3:20PM to get down to 41F or below.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes at pizza prep cooler temped at 52F. PIC stated that they were placed in the until 2 hours ago. CDI - Tomatoes were discarded. Temped all TCS products in unit and all are below 41F.

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 goat cheese in the pizza prep cooler not date marked. Observed risotto not date marked in the walk in cooler. CDI - PIC was able to determine when the goat cheese was opened. Allowed to date mark. Risotto was discarded during the inspection. 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 Observed carmelized onions dated for 6/22, past the 7 days. CDI - Onions were discarded.

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 cooked mushrooms cooling covered. Observed pizza sauce cooling in a deep container. CDI - Mushrooms were uncovered. Pizza sauce was placed in an ice bath.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies. Contact your pest control company to resolve.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored on the counter next without protection for the rim. Use protection sleeve to prevent contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards in need of replacement, they are scratched and scored.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle stored on the slicer (slicer is no longer used) Recommended removing equipment that the facility no longer uses.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy. Employees could not verbalize all signs/ symptoms and illnesses. CDI- Left a copy of the health policy.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mixer heavily soiled with old food debris. CDI- Mixer broken down to be cleaned.

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 sliced tomaotes, salami, pepperoni and other meats without a date mark. CDI- Items date marked. -REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles of oil and dressings without a label.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelf housing meats in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee ebverage stored over hand sink. CDI- removed

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee fail to wash hands after task change. CDI- hands washed 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 food employee recontaminate hands ion knobs. CDI- re-washed

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf observed bare hand contact of pizza ingredients left behind in cold storage of prep top. CDI through isntruction

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods(see temp chart) cold held above 41F. CDI- placed on temporary tphc

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 mozerelaa, goat cheese, sliced tomatoes, cooked sausage and spinach not date marked. CDI- date marked