BANK OF AMERICA 33RD FLOOR KITCHEN

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer soiled with old foos debris. CDI- Dicer taken to be cleaned. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 milk dated 1/7, black eye pea mix dated 10/12 and pepperonis without a date. CDI- Peas discarded. PIC stated that the milk was dated with the incorrect date. Milk was dated yesterday. CDI- Correct label placed on milk. Pepperoni dated with date opened. 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 .

3-501.19(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 several wraps taken for transport while holding above 41F. PIC stated that the food items are temped when placed in the blast chiller, cooled, temped to ensure all foods are at 41F, then pulled for transport. Items were not temped prior to pulling for transport. CDI- Wraps placed back into the blast chiller and cooled to 41F. Ensure cooling procedures and TPHC procedures are being followed.

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 salad and sandwiches cooling in the tall reach in cooler wrapped. Cool items in blast chiller or walk in cooler unwrapped. Items cooling in tall reach in unit wrapped cooled at a rate of 0 and .04. CDI- Items unwrapped and placed in the blast chiller. 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 popcorn seasonings without a label. CDI- All shaker bottles of popcorn seasonings without labeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips expired. CDI- Facility got more strips from downstairs.

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 shelves housing pans in need of cleaning. Observed knife holder in need of cleaning.

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 prosciutto, roast peppers and mozzarella trays ready for transport holding at 54F. CDI- Items placed in blast chiller to cool. Observed mixed vegetables in hot box ready for transport holding below 135F. CDI- Vegetables in hot box place in the oven and reheated. Observed guac made with tomatoes held out on prep table. Guac was still in temperature (41F). EHS advised that prepared items ready for transport be kept in cold/ hot holding units until active transport is ready to occur. Ensure that all items are placed on TPHC are in temperature prior to being placed on TPHC.

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 rice cooling while tightly covered in the tall reach in cooler. CDI- Rice vented and placed in blast chiller. 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 .

3-501.13 (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 raw salmon thawing in ROP packaging. CDI- Fish packs cut open.

3-302.15 Wash fruits and vegetables prior to use. Observed potatoes being cut once removed from the bag it was delivered in. EHS explained that vegetables must be washed prior to cutting.

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 chicken and oatmeal in walk in cooler tightly covered with lids. CDI- Removed and placed into blast chiller. 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat tomatoes and garlic. CDI- Garlic an tomatoes removed and stored above 41F. ‘ For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

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 non-functional dish thermometer. Thermometer would cut on for a few seconds then turn off and not turn back on. Get new functional thermometer.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetable stored over RTE opened lettuce bags in the walk in cooler. CDI- Items rearranged to proper order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 milk dated 3/31. CDI- 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://youtube/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocked by handwashing sink at dish pit area. Trash can removed.

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 salt and pepper mix without a label. CDI- Labeled.

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 roller cart in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw turkey sausage stored over fully cooked pork sausage in walk in freezer. Products were on sheet pans and out of hermetic packaging on a speed rack. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brussel sprouts in hotbox at 125F. CDI: Product reheated to over 165F. 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 .

3-501.18 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 steak sandwiches date marked for today when steak was made 4/1. CDI: Product was properly date marked for 4/1. All other items properly date marked within facility. 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 .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed juice pitchers in storage closet with cracks and signs of damage to plastic. CDI: Pitchers removed for discard.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 dented cans in dry storage. CDI: Products relocated to the dented can area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot box below 135F. CDI: Product rapidly reheated to over 165F. 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 .

3-501.18 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 pre-made sandwiches in the walk in cooler with today’s date when the ingredients (sliced deli meat, chicken salad) were prepared yesterday. CDI: Date corrected. Ensure the original prep date of the oldest ingredient is used. 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

3-501.15 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 sliced turkey cooling in walk in while tightly covered. CDI: Product uncovered and properly cooled. REPEAT VIOLATION

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 lettuce and shrimp cooling in walk in while tightly covered. CDI: Items were uncovered and properly cooled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp that was thawed under running water and it rose above 41F and then moved to the walk in for storage. CDI: Shrimp was properly cooled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in 2 soapy water buckets at the prep table. CDI: Cloths removed to dirty laundry.

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 roast beef sandwiches prepared yesterday with todays date present. CDI: Date corrected. REPEAT VIOLATION

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting mushrooms straight from the box without washing. CDI: Mushrooms were washed.

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 flatbreads cooked yesterday with todays date present. EHS observed pesto pulled from freezer without pull/thaw date. CDI - Dates changed to reflect dates of prep and date of thaw. - 1.5 -

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 2 bird feathers stored on linen napkin covering utensils in storage area. CDI - bird feathers voluntarily discarded. - 0 -

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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw salmon stored under raw chicken in walk in cooler. CDI: Products reorganized. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs stored over pasteurized eggs in reach in. CDI: Items reorganized.

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 noodle salad cooling in walk in while tightly covered. CDI: Pasta was moved to a shallow, uncovered pan and placed in the blast chiller. Product cooled to 41F.

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 fish thawing in walk in cooler still in ROP environment. EHS discussed requirement to break the ROP seal when thawing frozen fish.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed vomit and diarrhea plan does not list the responsible employee. CDI: Employee job title of “dishroom attendant” added to the procedure as the responsible person.

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 bagged spinach in walk in with no date mark that was opened. CDI: Product date marked. Observed overall very good control of date marking throughout facility and excellent processes.

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 grease build up on top part of tilt skillet. Ensure more frequent cleaning.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries and mushrooms stored over ready to eat greens. CDI: Items were reorganized. EHS gave staff a copy of the walk in cooler storage order diagram.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee assisting in food packaging with no hair restraint.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon out of hermetic packaging stored over ready to eat items in walk in freezer. CDI: Items reorganized.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed salmon that was grilled and then moved for cooling in the blast chiller without hitting the final cook temperature. CDI: Product was fully cooked for staff meal. EHS and PIC discussed par cooking and the requirements were discussed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in hot box below 135F. CDI: PIC relocated product to the blast chiller. Product was cooled to 41F by end of inspection. REPEAT VIOLATION Some improvement as only one item was out of compliance.

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 house-made roasted garlic in oil in reach in cooler. CDI: Product voluntarily discarded. Overall date marking system has improved and this was the only items past 7 days.

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 romaine lettuce cooling in walk in cooler in a deep plastic container while covered. Observed corn salad cooling in reach in cooler while tightly covered. CDI: PIC relocated products to blast chiller. Corn salsa was placed in a shallow pan spread out and lettuce was uncovered. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed heat treated green beans, broccoli in warmer > 135F CDI - food items moved to walk-in cooler to complete cooling process.

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 pork, ham, and open bag of chopped cabbage in walk-in cooler without date mark. CDI by date marking.

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 macaroni cooling in upright cooler. CDI-moved to walk-in cooler to complete cooling process.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service items stored on the floor.