3 WELLS FARGO EXECUTIVE KITCHEN FLOORS 31,32

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored cooked bbq inside reach in freezer. Items were removed from hermetically sealed packaging. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed minor food debris on slicer. CDI: Slicer was 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in 0ppm quat.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee picked up food item off ground, throw it in trash can then proceed to put on gloves to handle food without washing hands. CDI: Food employee washed hands.

6-301.14 Post a handwash sign at each handsink. Observed missing hand washing sign in employee restroom.

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 hummus in reach in freezer. Item was removed from hermetically sealed packaging. CDI: Hummus was relocated. 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 turkey cooling at a rate of 0.02F/min inside prep unit. CDI: Turkey was spread out 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 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed salmon thawing in water above 70F. CDI: removed salmon from water

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 minor food debris in bottom of reach in freezer.

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 foods being held for resale in the facility exceeding the 7 day requirement: Pepperoni (11/5-11/11), garlic oil (11/26-12/2), leafy greens & ham (11/28-12/4), blue cheese crumbles (12/1-12/7) and turkey (12/2-12/8). CDI - Expired foods were voluntarily discarded by PIC. Observed no date label for tomato soup made on 12/5. CDI - Allowed the PIC to add date label. -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.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily stained and deeply scored cutting boards stored in the facility. Replace or resurface. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding > 41 F in refrigeration units. Refer to temperature observation chart. From discussion with PIC, it was revealed that the foods were filled in the prep top between 6:30-7:00 am and its lid was kept open during lunch services. Unit verified to be in good repair with ambient air temperature recorded between 40-41 F. CDI - Foods voluntarily discarded due to being > 41 F more than 4 hours. PIC states that he will place a request for maintenance to lower the unit’s thermostat. -1.5- 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.

3-501.15 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 recently prepared lettuce mix cooling tightly covered in plastic wrap in the upright reach-in unit. CDI - It’s container was vented and transferred to the blast chiller to cool down. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler door unable to self close due to issues with it’s piston. Repair. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. Ensure to have a certified food protection manager onsite during all hours of operation. 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 slicer with food debris on food contact surfaces and containers of clean utensils stored with debris inside container touching food contact surface of utensils. CDI- PIC moved containers to dish area to be washed, rinsed, and sanitized and PIC cleaned slicer. 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 .

2-102.11 (C) (2), (3), (17) 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 employee health process and procedures. - Pf. Facility’s employee health policy does not outline all 6 FBIs, restriction and exclusion procedures. CDI - REHS and PIC discussed and up to date written policy provided onsite. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently prepared TCS applicable foods cold holding > 41 F in refrigeration units. Refer to temperature observation chart. CDI - Foods transferred to the walk-in cooler to cool down. -1.5- 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.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. - Pf. Observed choice of eggs and sunrise breakfast plate without consumer advisory. CDI - PIC edited menu to include consumer advisory for both items. 3-603.11 (C)(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. - Pf. Observed choice of eggs and sunrise breakfast plate is offered undercooked to customers. Items are missing their reminder/asterisk. CDI - PIC edited the menu and included the reminder for both items. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed spray bottle containing an unidentifiable chemical at the dish pit. CDI - PIC traced back the source to heavy duty foaming grease cleaner and added labeling for compliance. -0-

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 recently prepared TCS foods cooling covered and in high densities inside of reach-in units and in the walk-in cooler. Refer to temperature observation chart. CDI - Items vented and transferred to the walk-in cooler to allow to cool down. -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.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler preparing foods without beard guard. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic food containers wet nested at clean utensil shelving units. CDI - Containers separated to allow to air dry. -0-

4-501.11 Maintain equipment in good repair. Observed blast chiller and under counter dish washing machine out of order. PIC advised that repairs to equipment have been requested. -0-