PASTA CRUSH CLT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled vegetable peeler and multiple plastic containers with sticker debris and residue while being stored as clean. CDI: Items were placed to be rewashed. 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 alfredo sauce at 66F after cooling overnight. CDI: Item was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all items in cold drawers above 41F. Ambient air of unit was 39F. EHS observed peppers and mushrooms cooling from hot inside cold drawers. CDI: All items were moved to walk in cooler to cool. 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 3-501.15 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 alfredo sauce cooling in large 22qt cambro with lid secured. CDI: EHS and PIC discussed cooling methods. 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 .

4-501.11 Maintain equipment in good repair. Observed prep top unit not functioning during inspection. EHS observed no food items being stored inside of unit during inspection. Repair Unit

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 build up of food debris in bottom of reach in freezer downstairs. Observed grease build up around fryers. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored above fully cooked meatballs and raw chicken being stored above cooked chicken inside walk in cooler. CDI: Storage order was rearranged. 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 “Cajun sauce” made with canned chipotle peppers sitting out at room temperature above 41F. CDI: Cajun sauce was moved to walk in cooler. All other cold holding was correct. 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 3-501.18 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 fully cooked meatballs without a date and the following items with dates exceeding 7 days: spaghetti 4/19, penne 4/20 and fettuccine 4/22. CDI: A date was placed on meatballs and all pasta was voluntarily 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 .

REPEAT 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 marinated chicken cooling at a rate of 0F/min in a thick portion inside a container covered with Saran Wrap located in the walk in cooler. CDI: Chicken was split into smaller portions and Saran Wrap was removed. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed drain pipe underneath sanitizer bay of 3 compartment sink dripping. Repair

REPEAT 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 wall above spices/prep area with dust build up. Observed walls at prep area and cook line with food debris build up. Clean as needed

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. Observed the following priority and priority foundation items during the inspection: Hand washing sinks supplied and usage, inadequate sanitizer concentration, inconsistent date marking procedures, improper reheating temperatures and inefficient cooling methods. CDI - Employees onsite educated on critical items; please see item numbers below for more details and corrective actions. -1- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties,Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty at time of inspection. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed employee used front hand sink to rinse an apple. CDI - Employee educated on limitations of hand washing stations. 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at employee restroom. CDI - Soap pump provided to restroom. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer solution at 3-compartment sink registering at 0 ppm quat. EHS discovered sanitizer made using hot water as well as little to no chemical left in source bucket. CDI - PIC installed bucket with fresh sanitizer chemical and ran sanitizer through dispenser with cold water which produced sanitizer solution at 200 ppm. -0- 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

3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed two containers of rice reheating in steam well temping between 50-125 F. Discussion with PIC revealed rice was placed in the well at 11:00 am. EHS also observed the steam well had low water levels. Discussed using stove top, flat top or microwave for rapid reheating. CDI - Rice reheated > 165 F in microwave and more water added to well for hot holding > 135 F. -1.5-

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking - Pf. Observed no date label for quinoa which was made yesterday. CDI - PIC added yesterday’s date label to container. REPEAT VIOLATION: 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 the following TCS applicable foods with date labels exceeding the 7 day requirement: Blue cheese crumbles (use by 10/22/25), bolognese (use by 12/10/25) and cooked pasta (12/4-12/10). PIC clarified that bolognese and cooked pasta were incorrectly date labeled as these were prepared yesterday and 12/8 respectively. Observed the following TCS applicable foods incorrectly date labeled: Meatballs (use by 12/20) and two containers of bolognese (use by 12/22). PIC clarified foods were prepared yesterday. CDI - EHS reviewed date marking and FIFO procedures and allowed the PIC to properly date label foods with exception to blue cheese crumbles which were voluntarily discarded. -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: 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 diced chicken and cooked pasta cooling at an insufficient rate after 30 minutes. See temperature observation chart. Foods were left unattended in ambient temperature: Large volume of cooked pasta in a strainer in the prep sink and diced chicken densely packed in a plastic container cooling on the flap top. CDI - Ice bath added to pasta and chicken divided into smaller quantities (3 containers) then transferred the walk-in cooler. Temperatures began to decrease towards < 41 F after 15+ minute verification. -0.5- 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.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects present at back prep area. Contact PCO for services. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed some plastic food containers wet nested on top shelving above the 3-compartment sink. -0-

REPEAT VIOLATION: 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 food debris accumulating on gaskets of reach-in unit below flat top grill. Increase cleaning frequency and maintain clean. -1-

REPEAT VIOLATION: 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 dust accumulating on walls, ceiling and vents in back kitchen, food debris on walls behind the cookline and walls right of the 3-compartment sink. Clean areas and maintain clean to prevent accumulation. -1-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed white microbial growth on strawberries stored inside of the reach-in unit. CDI - PIC discarded strawberries. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed case of raw shelled eggs stored directly above packages of mozzarella cheese and perforated boxes of unwashed broccoli. EHS also observed 1 container and boxes of raw chicken stored directly above perforated box of fresh greens in the walk-in cooler. No physical evidence of contamination observed. CDI - EHS reviewed storage order with PIC and food handler and storage order corrected to prevent cross contamination. -1.5- 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 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 beef stroganoff with date label extending past 7 day requirement (8/25) when confirmed production was yesterday and no date label for blue cheese crumbles first used two days ago. CDI - EHS reviewed date marking procedures and allowed the PIC to properly date label foods. -0- 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.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of flour stored on the floor in back kitchen. Remove off floor to prevent contamination. -0-

4-903.11(A)(C) Store single-use and single-service articles 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 boxes of take out containers stored on the floor in back kitchen. Per discussion with staff, no deliveries arrived today. Remove off floor. -0-

4-501.11 Maintain equipment in good repair. Observed damaged gasket at top door of reach-in unit below flat top grill. Replace. -0-

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 food debris accumulating on gaskets of reach-in unit below flat top grill. Increase cleaning frequency and maintain clean. -0.5-

REPEAT VIOLATION: 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 dust accumulating on ceiling near vents in back kitchen, food debris on wall located on right of the 3-compartment sink and food debris spillage on flooring in the walk-in cooler. Clean floors and walls as needed to prevent accumulation. -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty at time of inspection. PIC demonstrated knowledge by answering relevant questions during and after inspection and by having no priority violations at time of inspection. CDI - Certified food protection manager returned prior to end of inspection. REPEAT. 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. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one (1) pot of water stored within basin of handsink at start of inspection. CDI - EHS dumped unused pot of water at 3 compartment sink and rotated to available drying rack.

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 one (1) container of recently prepared Alfredo sauce in WIC with plastic wrap. Alfredo sauce was observed cooling at insufficient rate. CDI - EHS removed plastic wrap and stirred Alfredo sauce actively to improve cooling rate. 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 one (1) squeeze bottle of oil at and grill line with no label. CDI - EHS station labeled bottle.

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 EHS observed three (3) unopened but heavily cracked containers of commercial pesto sauce stored in standing reach in freezer. Cracks were such that food was exposed to potential contamination. Per conversation with PIC, pesto was being held for credit from supplier. CDI - PIC delegated task of setting cracked pesto containers away from safe and intact containers while awaiting credit. Store damaged food packages separate from those that are safe to use while awaiting supplier credit.

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) food employee engaged in food prep (plating food, marinating cooked shrimp) with woven bracelet on wrist. Remove all jewelry from hands, wrists, and fingers prior to food prep.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three (3) in use wiping cloths at cutting boards and prep tables. CDI - Food employee remade a bucket of concentrated sanitizer to store wiping cloths from properly concentrated 3 compartment sanitizer bin.

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 one (1) recently delivered bag of bagged clean linens stored directly on floor of kitchen. CDI - EHS elevated bagged clean linens to storage space on top of unused alto Shaam.

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 minor dust accumulating on ceiling and wall closest to vents. Clean floors and walls as needed to prevent dust accumulation.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty at time of inspection. PIC demonstrated knowledge by answering relevant questions during and after inspection. CDI - Certified food protection manager returned prior to end of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of cooked diced chicken holding at a temperature of 111F. Per conversation with chef and PIC, chicken had been heated recently and was being reserved by reheating portions at flattop grill as they were ordered. CDI - Chicken container was emptied onto flattop grill and entirety of chicken was reheated to above 165F. Chicken was then placed in a container and placed over heat on stovetop to maintain a temperature of 135F or greater. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two (2) portions of TCS food (opened mozzarella in WIC, gluten free spaghetti in prep unit) with no date marks. Per conversation with PIC, food was prepared/opened the day prior to inspection (01/23) CDI - EHS date marked food with date of opening. 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 one (1) pan of beef stroganoff sauce in WIC date marked for 01/16-01/29 and one (1) pan of gluten free penne in prep unit marked with a date of preparation of 01/10. CDI - PIC voluntarily disposed of out of date food items. Note: non date marks exempt TCS foods (milk, mozzarella cheese, marinara, stroganoff sauce) can only be held for 7 days including day of preparation (I.E. 01/16 - 01/22). EHS remarked existing date marks to reflect this limit (I.E. marinara sauce 01/21 - 01/27) 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed one (1) thin probe thermometer with low battery message. Per conversation with PIC, thermometer was observed with low battery, and facility was unable to change battery. Thermometer was unable to be calibrated via hot water or ice bath. PIC attempted to change battery upon later arrival; thermometer was observed still unable to be calibrated. A verification will occur no later than 02/03/2025.

4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) pan of Cajun curry paste in prep top and one (1) jar of diced garlic in WIC with single use plastic spoons store within. CDI - EHS removed plastic spoons from food without making barehand contact. Utilize multi-use spoons or scoops as dispensing utensils.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one (1) employee cell phone on cutting board. CDI - Food employee rotated cell phone to non food contact personal storage area.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) cut apple slice (used for salads) and one (1) whole, uncut apple held in mini register RIC directly on lunch tray. CDI - EHS disposed of apple slice; EHS donned glove and placed apple in clean food safe multi use bin. Apple and container of unwashed strawberries were rotated to bottom of RIC to prevent potential contamination of bagged salad mixes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) pan of shrimp in garlic sauce at a temperature of 46F in grill drawer. Per EHS thermometer and ambient hanging thermometer, ambient temperature of grill drawer was approximately 47F. PIC voluntarily disposed of out of temperature food in grill drawer. A verification will occur no later than 09/21/2024. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one (1) jug of milk in WIC open. Per conversation with PIC, milk was opened two days prior to be used to make milk based sauces. All other TCS, non date mark exempt foods were properly date marked and/or held for less than 24 hours. CDI - EHS marked milk accordingly. 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 .

3-501.15 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 approximately four (4) large bins of pasta at various stages of cooling with lids on in prep unit underside. Per conversation with PIC, none of the observed pastas had failed to cool within necessary time windows. CDI - EHS reviewed cooling parameters and methods posted in prep area; cool items in small portions in shallow, uncovered containers. Items were rotated to WIC to improve cooling rate. 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 three (3) squeeze bottles of oil at kitchen area shelving and grill line. CDI - EHS station labeled bottles.

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) food employee engaged in minor food prep (cutting prewashed mushrooms) with glove on. Remove all jewelry from hands, wrists, and fingers prior to food prep.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three (3) in use wiping cloths at cutting boards and prep tables. CDI - EHS remade sanitizer bin in 3 compartment sink and prepared a bucket of concentrated sanitizer to store wiping cloths. Store sanitizer buckets off of the floor.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (to go bins for pasta) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. Note: EHS observed downstairs dry storage area with recently delivered dry goods and single service articles set directly on the floors of allotted area for permitted establishment. Utilize shelving or other means of elevation (plastic crate) to elevate food, clean linen, and single service articles off of the ground.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non ANSI certified pasta cooker at prep area. Per conversation with PIC, NSF/ANSI equivalent pasta cooker has been purchased as a replacement.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit available for QAC sanitizer used in 3 compartment sink. A verification will occur no later than 09/28/2024.

5-205.15 Maintain a plumbing system in good repair. Observed minor dripping leak in underside pipes off 3 compartment sink. Maintain plumbing and water fixtures in good repair and service as needed.