MAROON MARKET

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at either hand sink. CDI- Paper towels placed at sinks.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handling employee without head covering.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils for grill stored in 73F water. Keep container empty or on grill holding at or above 135F.

4-501.11 Maintain equipment in good repair. Observed prep top unit non-functional. PIC stated that the unit does not work. Pieces of equipment in the facility need to be functional. Get fixed. Facility is using unit for packaged shelf stable drinks only. TCS foods may not be placed in unit unless it if fixed.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no health policy in place for employees. CDI- EHS sent copy of policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sanitizer in soap dispenser instead of soap. CDI- Soap placed at sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers with sticker residue.CDI- Dishes taken back 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 .

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink in need of recaulking. 4-501.11 Maintain equipment in good repair. Observed prep top unit holding above 41F. Ambient air temp was 65F. PIC stated that he noticed that the unit was broken yesterday. He has already called maintenance and they will be servicing the unit today. No TCS foods were in the unit, only drinks and shelf stable sauce packets. PIC stated that he removed everything once he found that it was not working properly.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for QUAT sanitizer. Get test strips so that sanitizer can be tested. Per manufacturer instructions for QUAT tablets use 1-2 tablets per gallon of water.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC was unable to verify food protection manager certification. Per conversation with PIC, ANSI food protection manager certification has been achieved, but no image or documentation of certificate was available. PIC demonstrated knowledge by answering questions during and after inspection and having no priority risk factor violations. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple (greater than eight) utensils (bins, metal pans, spoons, etc.) with food debris on food contact surface stored as clean. Observed three (3) plastic bins with label and tape residue on non food contact surfaces stacked to create a food contact surface contaminant. CDI - EHS removed washed produce from center bin of 3 compartment sink and demonstrated cleaning and preparing of wash, rinse, and sanitizer basins of 3 compartment sink. Unclean dishes were placed to soak within wash basin. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed four (4) TCS items in cold holding (broccoli and bagged chicken portions in grill drawer, thawing green beans in WIC, noodle bowl at prep table.) with no date marks. Per conversation with PIC, TCS foods had been prepared the previous evening. CDI - EHS affixed date mark to grill drawer exterior and to each portion of food (noodles and green beans) in WIC. 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

Repeat: 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 three (3) working containers at grill line (salt and pepper shaker, cooking oil, and soy sauce) with no working containers labels. All other working containers were labeled properly. CDI - EHS and PIC discussed labeling options. EHS affixed station labels to grill line. REPEAT.

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 (1) dented can of tomato ketchup in dry storage locker. CDI - EHS informed PIC and informed of need to separate out damaged packaged food items to be held for recall.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with wrist watch on and no effective hair restraint during food prep (reheating dumplings, chopping vegetables, etc.)

3-302.15 Wash fruits and vegetables prior to use. Observed one (1) cut cabbage half stored in bin of unwashed cabbage in WIC. CDI - EHS separated cabbage from unwashed produce and set aside to be washed with other soaking produce.

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 two (2) containers of food in WIC (pickle bin and fermented black beans) with spoons with handles contacting food. CDI - EHS removed spoons from food containers without making barehand contact. Soiled spoons were placed to soak in 3 compartment sink wash basin. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed one (1) bin of utensils (tongs and spatulas at grill line) held in water at room temperature. Keep utensils on clean dry surfaces and replace within four hours after use, or keep utensils in water that is consistently above 135F. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC was unable to verify food protection manager certification. Per conversation with PIC, ANSI food protection manager certification has been achieved, but no image or documentation of certificate was available. PIC demonstrated knowledge by answering questions during and after inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands at handsink prior to returning to grill line with pan. Employee washed hands effectively; however employee turned off handsink with bare hands. CDI - EHS advised employee on proper handwashing via demonstration: wash hands for no less than 20 seconds with water and soap, then disengage faucet without making barehand contact. Employee removed gloves and washed hands properly before returning to food preparation.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed broccoli florets above ready to eat sauces in WIC. CDI - EHS rotated unwashed produce to available lower storage in WIC. EHS provided WIC storage order sticker to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) single portion bag of diced ready to eat chicken in grill drawer at 44F. Observed one (1) bin of red cabbage slaw at prep top counter. Per conversation with PIC, this red cabbage slaw had been prepared at restaurant opening, less than two hours prior. CDI - PIC voluntarily disposed of out of temperature chicken bag. Red cabbage slaw was rotated to prep unit to cool rapidly. 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 .

Repeat: 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 three (3) working containers at grill line (salt and pepper shaker, cooking oil, and soy sauce) with no working containers labels. All other working containers were labeled properly. CDI - EHS and PIC discussed labeling options. EHS affixed station labels to grill line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket with in use wiping cloths adjacent to prep sink in container of soapy water at 0 ppm. CDI - EHS remade bucket with QAC sanitizer at 3 compartment sink to a concentration of 200 ppm.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed one (1) bin of utensils (tongs and spatulas at grill line) held in water at room temperature. Keep utensils on clean dry surfaces and replace within four hours after use, or keep utensils in water that is consistently above 135F. REPEAT.

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed food employee rinse clean pan at 3 compartment sink prior to use.

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 approximately two (2) plastic bins with stickers on non food contact surfaces, stored as clean. Bins were stacked in such a way to avoid food contact contamination. CDI - EHS pulled bins with sticker residue and set them in 3 compartment sink wash basin to soak. Clean utensils and equipment thoroughly to prevent sticker or label residue. REPEAT.

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. Observed food protection manager certifications placed at wall; however, no certified food protection manager was present during inspection. 210 day period after permit issuance (from October 20th, 2023 to May 17th, 2024 ) has elapsed. Personnel on demonstrated knowledge via answering questions during inspection period and deferring to facility operator via phone call during inspection. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed four (4) trays of dumplings in alto Shaam proofer at a temperatures ranging between 80F and 99F. CDI - PIC voluntarily disposed of three trays of dumplings held for greater than 2 hours. Teriyaki dumplings were reheated to greater than 165F to be held properly. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bucket of concentrated sanitizer with wiping cloths stored on cutting board, next to open prep top cooler. CDI - sanitizer was rotated to shelving, away from exposed food or single service articles.

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 two (2) portions of food in prep top unit (broccoli and salad mix) above 41F. Per conversation with PIC, items had been rotated to prep top with opened lid within the previous 45 minutes. Ambient temperature of unit was such that cold holding could be maintained when closed. CDI - EHS closed lid and observed effective cooling of TCS food items. Note: EHS observed bottle and bin of peanut sauces made with only reheated peanut butter. As peanut butter is shelf stable, these items are shelf stable and can be held at room temperature. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed approximately five (5) delivered food containers (bagged cabbage heads, boxed broccoli, etc.) kept on relatively clean floors. CDI - Over course of inspection, PIC and food employees rotated food packages to proper storage areas.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee (line cook) with wrist watch on during food prep (reheating dumplings, etc.)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed two (2) bins of utensils (rice paddle at rice cooker, tongs and spatulas at grill line) held in water at room temperature. Keep utensils on clean dry surfaces and replace within four hours after use, or keep utensils in water that is consistently above 135F.

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 approximately five (5) plastic bins with stickers on non food contact surfaces, stored as clean. Bins were stacked in such a way to avoid food contact contamination. Clean utensils and equipment thoroughly to prevent sticker or label residue.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed PIC not present during inspection. PIC was called via phone and could not get to establishment due to him being 3 hours away. CDI: designated one of the employees to be PIC; spoke with Monarch Market primary permit holder manager. 2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. Observed designated PIC without knowledge of food safety temperatures including hot and cold holding, sanitization practices, reheat temperatures, date marking procedures, and cooling procedures. CDI: provided knowledge and training during inspection.

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. Observed no certified food protection manager present during inspection. Facility has 210 days from permit issuance to comply without receiving point deduction.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling up a squeeze bottle with water at back handsink. CDI: education provided and intended use of handsink.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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. Observed no sanitizer available for use. CDI: quat sanitizer was made up in bucket and made available for use during inspection.

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. 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 rice inside walk-in cooler cooling from last night at 57F. CDI: rice was voluntarily discarded. Observed slaw that was said to be prepared and cooled from last night inside WIC at 45F. CDI: voluntarily discarded by PIC.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed various types of dumplings in hot box being hot held below 135F. CDI- hot box turned to higher temperature to reheat dumplings for correction. 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 .

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 spring mix inside prep cooler without a date. Observed inside walk-in cooler cooked rice, slaw mix, and noodles without a date. Observed inside chef base table cooked broccoli, slaw mix, precooked chicken, and precooked shrimp without a date. Products were not able to be dated during inspection. VR needed within 10 days to verify and monitor date marking process. 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

Repeat: 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 working secondary containers of oil and spices without common name label. Some improvement noted.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed quat sanitizer test strips could not be located during inspection. VR within 10 days to ensure test strips are provided.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bottom of sheet pan in direct contact with broccoli and chicken in reach in. CDI- PIC separated pans.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two strainers, grill scraper, and ladle with food debris on food contact surface stored as clean. CDI-PIC placed affected dishes in three comp sink. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onion soup in soup well and dumplings in hot box being hot held below 135F. CDI- soup well and hot box turned to higher temperature for correction. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed spring mix, slaw mix, and peanut sauce with no date marked. 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

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pre cooked chicken thawing in ambient environment for reheating process. CDI-Pre cooked chicken placed into steamer to be brought up to 135F.

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 working secondary containers of oil and spices without common name label.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use bowls, lids, and sauce cups stored food contact surface up. CDI- PIC flipped items over.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket on top of single service articles. CDI- PIC placed jacket in employee area. 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 drinks on preparation table. CDI- PIC moved drinks to employee area.