PLANT JOY

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling and damaged, not easily cleanable door frames, lower walls. 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 build up and residue under equipment. Clean with more frequency.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. observed multiple employee beverages stored on food prep table. CDI.

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). Observed multiple cooked vegetables in various different trays or pans prepared prior to today with no date Mark CD IPIC date marking 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 multiple trays of cooked vegetables, including, but not limited to cauliflower, celery, broccoli, carrots, and asparagus, cooling on sheet trays where the very high surface to area volume ratio was promoting rapid cooling. However, some foods, including one vegetable based soup and mashed potatoes, items with the higher viscosity and far lower surface area to volume ratio, not cooling as quickly as desired. CDI placed in smaller containers and or into the walk-in freezer or walk-in cooler. 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 small bag of package groceries stored on the floor of the walk-in cooler CDI removed. From floor.