550 CATERING AND COFFEE BAR

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 powdered mixes not labeled at coffee bar. Keep items labeled.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unpackaged cooked meatballs stored under opened raw cut beef. CDI- Raw beef removed and placed below meatballs. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above pre-washed vegetables in the walk in cooler. CDI- Unwashed vegetable removed and washed vegetables placed above. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed dehydrated tomatoes held on the prep top as shelf stable. Tomatoes were made at 9:00am. Tomatoes placed in the blast chiller to cool to 41F. A variance is needed when turning a hazardous food shelf stable. For more information on how to request a variance please visit: http://meck.co/FoodSafety

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 salads, tomatoes, cooling while tightly wrapped. CDI- Items unwrapped. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and scoops soiled with old food debris. CDI- Items 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 .

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 3 milks dated 8/26/25. CDI- All milks 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 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 bottle of salt without label. CDI- Labeled

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily stained.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed heavily dented can in the dry storage area with the other cans. PIC stated that it was dropped this morning. CDI- Discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed par cooked salmon stored above ready to eat foods in tall reach in cooler. PIC stated that they do NOT par cook any of their meats. The salmon was an employees. CDI- Discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 pimento cheese and turkey cooling in the reach in units while wrapped. CDI- Items taken to 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 containers of salt and pepper mix without a label. CDI- Labeled.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee aprons stored on the clean dish storage rack with dishes. CDI- Removed. Relocate to a designated area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Briefly observed dish pit area handsink blocked by rolling carts during cleaning. CDI - PIC and dish employee rotated carts to make sink more accessible.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bag of refrozen house made ground sausage stored above unopened avocado spread in walk in freezer. CDI - PIC rotated avocado to available higher storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 (2) shakers of powdered sugar with no working labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately six (6) drain flies. Per conversation with PIC and review of pest procedures and invoices, facility is undergoing efforts to control pest entry.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed approximately three (3) employees rewrapping food items at start of inspection without effective hair restraints. CDI - Over course of inspection, employees donned proper hair restraints (hat, hair nets, etc.) without correction by EHS. Don hair restraints prior to food prep.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately four (4) stacked recently cleaned metal pans. CDI - Pans were separated out to effectively air dry.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility grill marked chicken prior to EHS arrival and it was cooling in blast chiller. Facility had logs for product but no pre-approved procedure. CDI: Procedure written and approved during inspection. Chicken properly logged and labeled.

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 chicken salad date marked 6/10 and artichokes 6/11. CDI: Product voluntarily discarded. Observed sandwiches date marked with the day the sandwich was built when ingredients were cooked various days prior. CDI: Products were date marked correctly. Ensure that items are always date marked with the date the oldest ingredient 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 . 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 mark on fresh mozzarella in walk in cooler. CDI: Product date marked for date opened yesterday. 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 Observed sandwiches prepared today tightly wrapped and cooling in reach in coolers at the coffee bar. CDI: Items moved to the walk in cooler to properly cool. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets below 150ppm quat in the coffee bar area. CDI: Buckets refilled to proper concentration.