BLOSSOMING KITCHEN, THE

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of potato tots, cooked onions, corn, mushrooms and Marsala being held uncovered in walk in cooler. Items were not in the cooling process. Keep food items protected with lids, covers or wrappings when not in the cooling process.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two cell phones being stored on prep counters in kitchen. Designate an area for storage of cell phones and employee possessions.

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 pulled pork, cooked shrimp, cooked mushrooms, and cooked peppers tightly covered with plastic wrap while cooling. Observed shrimp and meatballs cooling in deep container and large volume. CDI- PIC uncovered all foods and put shrimp and meatballs on sheet trays to promote faster cooling. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasonings and oil in secondary containers without labels. CDI- PIC labeled.

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 chilli and cooked cabbage cooled from yesterday at greater than 41 degrees. Cooling window missed product discarded. 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 .

3-501.15 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 chili and cooked cabbage cooling in too great of volume per surface area. CDI cooling window missed product discarded. 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 .

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed several cans of food with dents in top seam or side seam mixed with other cans for use. CDI PIC to discard.

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 shelving in need of cleaning due to build up of debris.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in ceiling in need of cleaning due to build up of dust.

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 fans on prep table with build up of debris on outlet grate for fan. Observed debris on cans in storage rack.

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 employee beverage stored on top of canned foods. CDI PIC removed drink. Observed closed employee drinks mingled with facility food. Advised that employee food should be segregated and labeled.

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 pasta cooling in volume at insufficient rate to meet cooling parameters. CDI PIC moved pasta to walk in freezer and proper cooling achieved.

4-501.11 Maintain equipment in good repair. Observed reach in cooler defrosting and draining into floor in pod where facility is housed.

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 black buildup at caulk line for dish machine near walk in coolers.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed self closing faucet not operating properly sometimes not actuating and very hard to get flow of water going to wash hands.

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 hot pickled red onions stored in reach in cooler and dated 10/28. CDI - explained rule to PIC, PIC then voluntarily discarded onions. None had been used recently in any packaged meals.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Referencing (B), observed frozen whole turkeys thawing under running water. Running water measured 67F but turkeys were being thawed in draining prep sink rather than being completely submerged under running water. CDI - turkeys were still measuring below 41F and were removed from sink and placed directly into ovens to be fully cooked.

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 no max/min thermometer available for use at high temp dish machines. CDI - explained rule to PIC. Commissary is supplying these as shared equipment and they should all be available for use later this week.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sink. CDI - PIC replaced immediately.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of salt, pepper, and olive oil unlabeled.

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 spaghetti pasta that was cooling in covered deep plastic containers. CDI items split up into smaller portions to accelerate cooling.

3-501.13 Use approved thawing methods. Ensure thawing occurs fully submerged under water and cool running water above to agitate particles, under refrigeration, or apart of the cooking process. Observed pre-cooked pork that was thawing in a sink and not fully submerged under water.

3-501.13 Use approved thawing methods. - Observed RTE pork thawing in warm water at 91F. Ensure thawing occurs under cool running water, under refrigeration, or apart of the cooking process. PIC drained water and provided running water over RTE pork. NOTE: Due to covid19 no signature occurred however PIC Katrina was present during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employees preparing RTE foods with long hair on the head without a proper head cover.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed wash water being used at 103F. PIC had employee change water. “Due to the guidelines established by the CDC and the NC Division of Public Health for COVID-19, and for the safety of all staff, the Person in Charge (PIC) agrees that the Registered Environmental Health Specialist (REHS) will enter the PIC’s electronic signature and email the inspection report to him/her with a read-receipt. If a read-receipt is not recognized by the email service provider, the PIC will acknowledge the receipt of the report with an email stating that the inspection report has been received.”