SAGE & CITRUS

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Employees uninformed about all required symptoms and illnesses. Establishment’s agreement missing typhoidal and non typhoidal salmonella, missing infected open cuts or wounds. CDI- EHS provided employee health agreement from health department. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. No written procedures onsite during inspection. CDI- EHS provided written vomit and diarrheal procedures provided by health department. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed Mac sauce and opened bags of prepped salad fail to cool within parameters due to 2-door reach-in cooler being out of temp. CDI- PIC voluntarily discarded items. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2-door reach-in cooler with an ambient temp of 61F while holding TCS foods. TCS foods voluntarily discarded. *REPEAT* VERIFICATION REQUIRED on or before 9/26 to assess unit. 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 establishment unable to cool foods in reach-in due to unit being out of temp. EHS discussed ensuring temp checks are done regardless of digital temp displayed. CDI- TCS items were voluntarily discarded and foods delivered will be held in reach-ins in good repair until unit is fixed. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Observed food thermometer used by establishment temping food outside of +/- 2F of EHS thermopen. CDI- EHS assisted establishment in calibrating thermometer used onsite. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants lining baseboarding leading to outside of establishment. No insects in food or on prep equipment.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed facility had no sanitizer made. PIC stated they were waiting for their regular watt sanitizer to be delivered. Did have blue tabs for Quat on hand but not being used. CDI had to use blue tabs today to get t0 200 ppm QAC. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed sweet potatoes, hot holding at 129°. All other items on hot hold table between 140 and 164. CDI reheated. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed raw beef cold held in reach in cooler at 44° and in cold hole drawer at 43° CDI cooling Cut, leafy greens, spring mix, and arugula cold held at 51° in top of prep. Placed on temporary TPHC facility. Will probably need to adopt THC full-time for this product. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. observed one container of dry spices unlabeled on Cook line.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed one working container of food stored in corner. Facility should install dunnage rack.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed two wet, wiping claws stored on food prep surfaces, and not in bucket of sanitizer.