CHARLOTTE CHRISTIAN SCHOOL CAF

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine reaching 138-143F on rinse cycle per gauges on machine and dish plate thermometer. CDI- dish machine was discontinued use for approximately 15 mins. Tank was able to reheat to above 160F and when tested again observed plate thermometers reading above 160F. Ensure machine is tested at least daily to verify machine is consistently reaching above 160F to properly sanitize. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sliced chicken breasts drop below 135F in hot holding unit. CDI- chicken 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 3 speed racks of pre made pizzas 51-67F and large container of pizza sauce on counter at 67F. CDI- pizzas placed back in walk in; sauce 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 tray of sliced ham, pepperoni and turkey in 2 door cooler without dates. Observed hard boiled eggs, ham and chicken in 2 door cooler at lower school line with dates exceeding 7 days. CDI- deli meats allowed to be dated and items past date were 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. PIC indicated that all food on serving lines is held using TPHC. Procedures indicate that meal service periods are for less than 4 hours and all foods are discarded after breakfast/lunch. However, some employees stated that some foods from service line may be saved at end of lunch. CDI- All foods on line were made/prepared today so no actual violation observed. Ensure employees are properly trained to discard food at end of meal services.

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 Use walk in cooler to cool foods. Observed watermelon in tightly covered container at lower school 2 door reach in cooler at 48F. Observed cut watermelon, cantaloupe and honey melon in walk in freezer large containers stacked on top of one another not cooling quickly enough to meet paratmeters. Observed cooked mushrooms and chickpeas in 2 door reach in main kitchen in tightly sealed containers 50-54F. Observed ranch in large covered container in reach in cooler 55F. CDI- all items placed on sheet trays/unstacked and/or uncovered in walk in to facilitate cooling. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic household oven/stove in lower school kitchen. 4-501.11 Maintain equipment in good repair. Observed rusted shelves inside 2 door refrigerator in lower school kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates/dishes with some food build up on them. CDI - 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 .

3-501.17 (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 salmon salad in Reach in missing date mark. CDI - Date mark was added by PIC. 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 tuna salad cooling in WIC covered in plastic. CDI - Tuna salad was uncovered for cooling. Needs to be open/vented when cooling. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one employee umbrella on a prep surface next to silverware and slicer. CDI - Employee umbrella was removed and placed in designated area for employee items.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed parent group member enter kitchen hall and get ice from ice machine. Kitchen staff should handle getting ice. CDI - PIC and addressed this with the person. PIC is to ensure staff members are responsible for assisting with those needing to get ice. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one handsink blocked by trash cans in prep area. CDI - Trash cans were moved to allow access to handsink. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed quesadillas hot holding in hot box at 125F. CDI - Quesadillas were moved to oven to reheat. 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 .

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed coffee filters stored under the prep sink in the coffee shop. CDI - Filters were moved from under sewer lines.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by movable rack in dish pit area. CDI - Employee moved speed rack.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates/bowls stored as clean with food debris on them. Needs to be clean to sight and touch. CDI - Utensils were pulled and taken to dish pit to be wash/rinsed/santized. 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 .

3-501.17 (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 speed rack in WIC missing date labels. Staff stated the date is usually labeled on a bag that covers the rack and the bag had been removed. EHS advised when covering removed placing sticker label on speed rack. CDI -Facility labeled dates. REPEAT. Points not escalated due to improvements in violation. 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 .

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 on box of single service cups on the floor in coffee shop storage. Needs to be stored off the floor.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed battery dead in thermometer used for testing the dish machine. Battery was replaced.

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 big container of chipotle sauce inside reach in without date marking but “WED” sticker on item. CDI- PIC had every sauce containers with a day of the week sticker on items along with the actual date that was prepared. PIC go by the actual date on the sticker not the day of the week sticker alone. EHS was able to verify that chipotle sauce was made on the same day and correct date put on item at the time of inspection. Ensure to put date on all items that was prepared and intend to keep longer than 24 hours. 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 . 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 marinara sauce dated 4/2 in reach in at front line area. CDI- PIC discarded expired item at the time of inspection. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pan of raw frozen steak same prep table next to cooked steak that was to be panned and placed in hot cabinet. CDI items relocated. Ensure raw product and RTE foods are separated during food prep. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed facility with booster heater inoperable and was told to switch to chlorine until it is repaired. Checked chlorine levels at 0ppm.PIC stated he was instructed to manually add sanitizer inside of the unit to ensure items are sanitized. Sanitizer added and still at 0ppm.. CDI PIC called Diversy and they were able to arrive onsite with part needed to repair dish machine. 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..

3-501.18 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 shrimp and roasted tomatoes from 1/6. CDI items discarded. Observed cantaloupe that was not dated in reach in. CDI product dated. Observed sausage links labeled 9/19. PIC stated they thawed product on Friday. CDI thaw date added. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed facility using TPHC for breakfast and Cole slaw for lunch. Facility did not add time stamps to white board as stated in written procedures. CDI time stamps added.

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed facility with frozen pork belly that was vacuum packaged in the freezer. PIC stated they are holding product for a staff member, who owns a MFU, due to lack of space in their domestic refrigerator. CDI VP products discarded. And suggest PIC not to hold product in the kitchen that does not belong to the facility. For more information on how to request a variance 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 salsa that was cooling in covered deep plastic container. CDI product spread out onto metal hotel pan after observing 2 degree drop in over 45 minutes. Observed sliced ham and sliced pepperoni cooling in reach in units. CDI products moved to walk in and spread out to accelerate cooling. Suggest ensuring all ambient items go in walk in for cooling prior to holding. 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 whole tomatoes stored in container labeled sanitizer bucket. CDI PIC changed product into a separate container. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed croutons that were stored outside of sneeze shields for customer self service. CDI product moved under sneeze shield to protect food. *Permit Condition* - All unwrapped food for students/staff must remain under food shields with proper setback for protection of food.

4-501.11 Maintain equipment in good repair. Ensure dish machine is maintained in good repair.

3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf)- Observed spoiled opened bag of hotdogs on speed rack in WIC. CDI- PIC discarded items at the time of inspection. -1 pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. - Observed dry food residues on metal and plastic pans and/or containers stored as cleaned on the shelving. CDI- Staff collected all soiled looking items and rewashed them again at the time of inspection. Ensure to store all items that are cleaned to sight and touch. -0 pts-

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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. -Observed meatball sandwiches in hot box holding temperature between 120F- 128F. The sandwiches was prepared and reheated and put in hot box until serving. CDI- PIC reheat the sandwiches again and brought the temperature up to 167F and keep hot until serving time. -1.5 pts-

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. - Observed cheese sandwiches and ham sandwiches in WIC/refrigerator prepared a day before and holding temperature between 48F -52F. CDI- PIC volunteer to discard items at the time of inspection. Point remain the same at this time. -1.5 pts-

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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. - Observed grilled vegetables and cut lettuce prepared a day before without date marking in WIC/ refrigerator. Observed incomplete date marking on ranch (the #8 was marked on item), and cooked vegetables (the #7 was marked). CDI- Proper procedures of date marking discussed in details with PIC and staff at the time of inspection. Point remain the same at this time. -1.5 pts-

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 a big container of icing without label storing on the dry storage shelving. Ensure to label all food items. -0 pts-

REPEAT 4-901.11 Equipment and Utensils, Air-Drying Required (C)- Observed wet stacking of metal pans on shelving. CDI- Employee separated items to allow air drying at the time inspection. Ensure to let items completely dry before stacking them up for storing. -0.5 pts-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. -Observed several employees washed their hands correctly and couple employees washed their hands less than 10 seconds and turn off the faucet knob with bare hands. CDI- education provided on proper hand washing, and hands washed properly at the time of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed one container of mix vegetables in hot box holding temperature at 120F- 130F. CDI- PIC reheat the item to be 165F at the time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. -Observed bags of mix cheese in the refrigerator behind deli/salad bar holding temperature above 41F. CDI- PIC volunteer to discard items at the time of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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. - Observed Alfredo sauce prepared a day before without date marking in WIC. Observed Asian beef in bags dated 4/20 in WIC, PIC stated that items were made and freeze on 4/20, then removed from freezer two days ago to be used today. CDI- Proper procedures of date marking discussed in details with PIC at the time of inspection.

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 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. - Observed quinoa, slices ham, ham and cheese sandwiches trying to cool in container with lid closed, in tight sealed ziplock bags, wrapped around with clear plastic film/stacking up on top of each inside a clear deep bus tub in WIC. CDI- proper cooling methods discussed with PIC and action was taken to quickly cooling down food items during the inspection.

4-901.11 Equipment and Utensils, Air-Drying Required (C)- Observed wet stacking of metal pans on shelving. CDI- Employee separated items to allow air drying at the time inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed one (1) box of unopened cooked beef tips stored above repackaged cooked bags of chicken in walk in freezer. CDI - PIC rotated raw animal food to available shelving. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) items salsa and sour cream at self service area in bottles above 41F (53F and 58F, respectively) Observed speed rack with approximately seven (7) trays of food (cooked rice, raw seasoned salmon) at ambient temperature prep area for extended period (10:35 A.M. to 12:00 P.M.). CDI - PIC delegated cooling of salsa and sour cream via ice baths to food employee prior to returning to service area. Speed rack was rotated to WIC for long term storage. 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 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 (1) squeeze bottle of soy sauce at self service area. CDI - PIC labeled bottle. EHS and PIC discussed labeling methods, including station labels and placing working containers in labeled receptacles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of sealed edamame on floor of walk in freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth at second serving line on prep table with no sanitizer available in nearby red bucket. CDI - PIC refilled bucket with concentrated sanitizer from 3 compartment sink to hold in use cloths.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed minor corrosion on one (1) shelf in WIC and ice tray of milk dispenser. Replace/resurface corroded non-food contacts.

5-501.111 Keep storage areas and bins for waste in good repair. Observed leftmost dumpster in dumpster pad missing one (1) lid and with heavily damaged drain plug. Contact waste management company to repair/replace missing or damaged dumpster components.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) glass of employee beverage above sealed dry storage food on shelving. CDI - PIC voluntarily disposed of drink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw salmon being stored on a shelf in WIC above ready to eat food items. CDI: PIC moved salmon to bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a tray of roasted cauliflower being held in warming cabinet at 122F. CDI: PIC reheated cauliflower to 165F for hot holding.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures for items being held on TPHC on front serving counter were not available. CDI: EHS provided copy of written procedures to PIC which was filled out onsite.

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 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 . Observed large deep plastic containers of cut watermelon, cut honeydew, cut cantaloupe and salsa covered in 3 door low boy cooler and a large deep plastic container of cut watermelon in RIC behind serving line. CDI: PIC recognized that items would not have reached cooling parameters while covered in these units and spread items out on sheet trays and placed in WIF to rapidly cool.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one (1) food employee wash hands effectively and turn off faucet without using a barrier to keep hands free from contamination. No other handwashing or handsink availability violations were observed during inspection. CDI - Upon being approached by EHS for coaching, employee realized improper hand washing procedure prior to statement by EHS, and began corrective handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple TCS food items held at primary serving line at various times throughout lunch service (cut cherry tomatoes at 10:39 a.m., spinach and spring mix placed at line at 11 a.m. and 12:05 p.m., respectively, fried chickpeas placed at approximately 11:30 a.m.) These items were not placed within temperature control systems available at the serving line (recessed cold holding, under heat lamps, etc.) CDI - PIC voluntarily disposed of cut tomatoes and replaced with uncut cherry tomatoes. Spinach, spring mix, and chickpeas were placed on TPHC by EHS and labeled for disposal by 3 p.m. (Spring mix was observed as being used fully prior to end of inspection.) EHS provided PIC with blank TPHC sheet, should facility opt to hold TCS food items at ambient temperatures in future.

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) bin of unlabeled and unmarked TCS food (salsa) in WIC. CDI - PIC voluntarily disposed of unmarked food item. For more information, please visit: http://meck.co/FoodSafety 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed wet (recently washed) vegetables (two uncut tomatoes, one cut and peeled onion) stored with an onion with an incomplete wash (onion was wet, but still had skin attached.) CDI - Unpeeled onion was separated out to dry storage.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed two (2) utensils (metal scoop, dough knife) stored within a bin of granola at server line. CDI - EHS removed utensils, rotated set them aside, and rotated them to warewashing area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) dishes (four plastic beverage dispensers, three plastic bins) at dish storage area wet nesting after recent washing and sanitization. CDI - EHS placed wet dishes at air drying rack for proper air drying. REPEAT. 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) ice wand stored in the freezer in direct contact with the cardboard packaging of frozen food. CDI - EHS placed ice wand in readily available plastic bin and set on freezer shelving.

5-501.111 Keep storage areas and bins for waste in good repair. Observed leftmost dumpster in dumpster pad missing one (1) lid. Contact waste management company to repair/replace missing or damaged dumpster components.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately five (5) dishes at dish storage area wet nesting after recent washing and sanitization. PIC elaborated that the facility utilizes separate drying racks for recently cleaned dishes and that wet nesting dishes had been placed in clean storage before drying. CDI - PIC placed wet dishes at air drying rack for proper air drying.

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 two (2) stacks of single service fry baskets at (one at primary lunch line, one at salad bar server line) with exposed food contact surfaces. CDI - Single service items were reoriented to prevent potential contamination. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 . Observed TCS foods (Pico de gallo, hummus, and salsa) in the kitchen area RIC labeled with typo date marks (11/01, 11/01, and 10/29 respectively). Conversation with PIC and food employees, as well as menu review and direct observation by EHS verified that these items had been prepared within the previous 7 days (12/01, 12/01, and 11/29). CDI - Correct date labels were affixed to food items. 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 For more information please visit: http://meck.co/FoodSafety 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 . Observed bin of unsalted butter in the WIC labeled 11/16. CDI - Butter was voluntarily discarded.

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed watermelon placed in kitchen area RIC to cool from prep with closed lid. CDI - Lid was opened to allow for improved ventilation. EHS provided establishment with cooling charts for two step cooling and prepared TCS foods. REPEAT.

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) bottles of olive oil in kitchen prep areas without effective labels. CDI - Bottles were labeled over course of inspection. EHS and PIC discussed labeling methods, including station labels and placing working containers in labeled receptacles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of sliced cheese directly on the floor of WIC. Cheese was elevated to prevent potential contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee without effective hair restraint. CDI - Employee donned available hair net, washed hands effectively, and resumed food preparation.

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 two (2) stacks of single service fry baskets at lunch line with exposed food contact surfaces. CDI - Single service items were reoriented to prevent potential contamination.

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 soil on milk dispenser spouts at salad bar area. CDI - Spouts were cleaned with readily available in use wiping cloths prior to the end of inspection.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed buildup on the inside of toilet. Clean often enough to prevent buildup. REPEAT

5-501.111 Keep storage areas and bins for waste in good repair. Observed far left dumpster with missing lid. Contact waste management service to repair/replaced damaged waste receptacles. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster with open lids. CDI - Lids were closed prior to returning to interior premises.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employees wash hands and turn off faucet without using a barrier to keep hands free from contamination. CDI - EHS educated food employees. Hands re-washed. -2- REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked chicken hot holding in hot serving line at 121F. CDI - PIC reheated to 180F and EHS advised PIC that facility formerly used TPHC and documentation still available in the facility. Advise the next inspector of the process that will be used at hot line to preserve food safety. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed milk at 46F in dispenser system for chocolate milk. Per PIC, this is a dairy product and should be at or below 41F. PIC unable to adjust temperature settings per Temperature Control setting inside machine. CDI - PIC voluntarily discarded and took dispenser out of service until vendor service visit confirms cold holding at 41F. -1.5-

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 For more information please visit: http://meck.co/FoodSafety 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 . Observed over stacked Pico de gallo and meat sauce freshly made today with tight lid snapped on cooling at greater than the required .12 degrees per minute. CDI - PIC vented lid and reduced portion inside container to help with rapid cooling. EHS advised PIC that a fill line inside a food container indicates the point at which foods may exceed temperature requirements. Per PIC, meat sauce should have been cooled down from the previous day. Product voluntarily discarded. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch on arm of food employee working deli station. Remove hand and arm jewelry prior to food prep, except a smooth wedding band. -0-

4-502.11(A) Maintain utensils in good repair. Observed cracked colander used for draining washed produce still in service. Replace utensils that are no longer smooth and easily cleanable. -0-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed buildup on the inside of toilet. Clean often enough to prevent buildup. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee prepping food items, touch hair net and mask, then continue prepping items without washing hands or changing gloves. CDI - Employee washed hands and changed gloves. Any food items that were touched were voluntarily discarded. - 0 -

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. For more information please visit: http://meck.co/FoodSafety 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 . Observed food employee cutting tomatoes on cutting board. Employee pulled out vitamins and placed onto cutting board. Employee proceeded to take vitamins, wash hands, and come back to resume cutting tomatoes. CDI - Cutting board was moved to dish machine to be W/R/S. Any tomatoes present on cutting board were voluntarily discarded. - 1.5 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few drain flies in facility. EHS recommends calling PCO to treat drains. - 0 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs stored with handle touching French fries at serving line. CDI - Tongs removed. - 0.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked salmon (120F) and cooked zucchini (110F) hot holding below 135F in hot box. CDI - Items were moved to steamer to be rapidly reheated. - 1.5 -

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 several items cooling tightly covered in walk in cooler and freezer. CDI - Items uncovered to allow proper air flow. - 0 -

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no beginning or end times marked on the foods that are being held on TPHC. CDI-dates provided on white board. REPEAT

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handsink. CDI- Placed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso and fajita pepper recorded below 135F (see chart). CDI- Re-heated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility is holding all cold foods on TPHC but did not see begin/end times nor paperwork. CDI- Discussed begin/end time methodlogy and gave paperwork to PIC. PIC will use a whiteboard with begin/end times and fill out all paperwork.

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 Salads not cooling properly. CDI- Brought to WIF for rapid cooling

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw salmon stored above cooked shrimp and chicken in freezer.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Chicken wrap on TPHC not marked with a begin time. CDI- Time marked.

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 Shrimp cololing in flipn top cooler and chicken wraps cooloing with wrap on. Shrimp moved to WIC and cover for wraps removed.

4-501.11 Maintain equipment in good repair. Replace two split gaskets on low prep cooler doors and one split gasket on True brand upright reach in cooler at salad bar line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on prep counter. CDI - Relocated into sanitizing solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacked plastic containers in dish storage room.

6-502.12 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. Clean debris from floors under racks in dry good room.

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 Cut melon cooling in containers with lids on or tight plastic wrapping. CDI - Wrapping and lids removed to allow rapid cooling.

4-501.11 Maintain equipment in good repair. Replace split gasket on low prep cooler door. Points not increased as violation from previous inspection has been corrected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from low prep cooler door gaskets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Couple of metal food pans with food debris stored as clean. CDI - Sent to dish area for processing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside ice machine. Clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Ground beef holding below 135F in hot box. CDI - Reheated to 165F+. Improvement noted from last inspection.

4-501.11 Maintain equipment in good repair. Replace shelves with peeling paint in walk in cooler.

6-502.12 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. Clean debris from floor in dry goods room.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed one food employee cleaning out basin of pre sink with gloved hands, change gloves and attempt to resume food service. CDI - PIC instructed handwashing. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup inside serving trays. CDI - PIC sent these to dish pit for cleaning. Points were not escalated today as the condition showed great improvement. -1.5- REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked cauliflower and pasta hot holding at 100-119F in the serving line and deli serving line. CDI - PIC reheated the cauliflower and pasta to 169-174F. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC form in the facility, but not filled out for the items that are held on time. CDI - PIC filled out form and advised to have completed form available for all future inspections. -1- REPEAT

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed exposed olives and chips in large bowls at the serving line not protected by shields. CDI - PIC re-positioned food to use shields for protection and ordered new shield to fill the other gaps in the line. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plate used to dispense pasta left inside pasta between filling containers. Plate has no handle. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked serving trays and metal hot holding pans on the drying shelf. REPEAT -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed combination eye wash and handsink in the dish pit. CDI - PIC designated handsink that is only used for handwashing around the corner from the soiled drain board of the dish machine as hadnwashing for the dish pit. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the paddles for mixer, inside serving trays, on cups and plastic bins used to stored food. CDI - Mixing paddles voluntarily discarded and all other items sent to the dish pit for cleaning. -1.5-

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 incorrectly labeled TCS foods in the salad reach and walk in with old dates from previous content still on the containers in permanent marker. CDI - PIC instructed prep employee to begin using labels to ensure accurate date marking. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written time procedure available during the inspection today. CDI - Time procedure emailed and filled out today. -0-

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed first aid kit stored over the 2-comp sink where cantaloupe were being processed. CDI - PIC placed first aid kit in office until a permanent location designated. -1-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed noo ambient air thermometer in the reach in milk cooler at the serving line. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled reusable plastic tubs in the dry storage and at the cook line. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked serving trays, plastic bins and drinking cups in the dining room and on drying shelves. -0-

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed cooked egg plant au gratin cooked to an internal temperature of 89-112F before placement in hot holding. CDI - Temperature decreased on the oven and egg plant au gratin cooked an additional 10 minutes. -1- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the front serving line hood system and on the lower section of the walk in freezer door. -.5- REPEAT

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 cracked floor tiles around the floor drains in the kitchen. -0-

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed egg plant au gratin cooked to 130-135 internal temperature for hot holding. CDI - Egg plant cooked an additional 10 minutes for hot holding. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one jambalaya that had fallen off speed rack onto the floor in the freezer. CDI - PIC placed in walk in on speed rack to thaw. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filter out of wrapping stored on drying rack under drying buckets. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Obsserved buildup on walk in cooler gasket. Clean. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings shall be nonabsorbent for food prep areas. Observed absorbent ceiling tiles with dust buildup over the panini presses. Replace these tiles with nonabsorbent ceiling tiles and clean the ceiling. REPEAT -.5- 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed double-stacked butter and cream cheese packs stating keep refrigerated at 51-54F on ice at serving line. CDI - PIC voluntarily discarded. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time used for hot line items without written procedure. CDI - TPHC form given to PIC today to fill out and have available for inspections. -0-

an 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed deeply stained and gouged cutting board on the clean drain board of the dish machine. Either resurface or replace to help with cleaning properly. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings shall be nonabsorbent for food prep areas. Observed absorbent ceiling tiles over the panini presses. Replace these tiles with nonabsorbent ceiling tiles. -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 tabouli salad and cooked cauliflower cooling in deep containers with tight plastic wrapping. CDI - Wrapping vented to cool. -.5-

3-501.13 Use approved thawing methods. Observed beef and poultry thawing under running water at 76F. Use cold running water at or below 70F while thawing or thaw in the walk in. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed pallets and other items stored on the outside of the dumpster corral. Removed these often enough to prevent litter. -.5- REPEAT

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 damages floor tiles near the mid-kitchen drain. Repair. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a baking sheet pan stored on top of a hand washing sink near the cook stove. CDI-The pan was removed. Do not use a hand wash sink for anything other than hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken cooling below food products on a speed rack in the walk in cooler, this caused the products above the chicken to go above 45F. CDI-The chicken was moved to another location. Recommended placing the items that will be cooling above the already cooled product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the inside of the gasket to the fruit 3 door reach in cooler. Needs cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors to the outdoor dumpsters. CDI-The doors were closed. REPEAT. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter and food product on the ground around the outdoor dumpsters. Needs cleaning. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed red drink dumped in handwashing sink near ice machine. A handwashing sink is only used for handwashing. CDI-Spoke to PIC about only using handwash sinks for handwashing.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed residue buildup along ice machine. PIC stated that the ice machine is cleaned by maintenance everyday. Recommend having a food employee clean and sanitized daily to prevent buildup.

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 tuna salad cooling in walk in cooler with lids tightly covered at 66F. Came back 20 minutes later and it was at 60F. This is not cooling fast enough. Ensure that when cooling items, the product reaches 70F within 2 hours and 45F within a total of 6 hours. CDI-Had tuna salad placed into shallow metal pans for rapid cooling.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids open. They need to be kept shut when not in use. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug to right dumpster. Needs replacing. 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed litter and food debris on ground around dumpster. Needs cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine with biofilm at ice chute. Began 3- step cleaning.

2-301.12 Cleaning Procedure - P Observed employee use hands to turn off handles. Gave instruction to PIC.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed chicken held hot in tilt pan with a couple of pieces below 135 F. Keep stirring foods held in tilt pan to assure heat is evenly distributed through large volume of product.

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 I Observed container of chicken out of date time by 1 day. Product discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Provide proper dates on freezer items.

•3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cold sandwiches at Pre-K satellite kitchen above 45 F in upright for less than 3 hours. The facility is using time on all food transported to this kitchen as all prepared foods are discarded within 4 hours. Include cold sandwiches under written procedures.

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 beans cooling in deep pans and sweet potatoes cooling at room temperature. Gave instruction.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees without hairnets. Redirected.

5-205.15 System Maintained in Good Repair - P Observed small leak at handsink in dishroom. Gave instruction.

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 area of walls below dishmachine with build up. Upper walls have been cleaned since last visit. After cleaning dishmachine shall be grouted to wall.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed ice bin with slight biofilm inside top. Gave instruction for 3 step cleaning.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. Observed 3 types of pre-made sandwiches for self serve on buffet line. These sandwiches are held under time as a control for safety and are discarded at 4 hours. Discussion with Chef Christopher concerning requirements for prepackaged items.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed slight biofilm in ice machine. Gave instruction and cleaning process to begin. k

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed the names illnesses to be missing from the current EHP. CDI- Shared a form to be used.

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 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 sauer kraut w/o a date, coconut milk past 7 days. Observed food pulled from freezer yesterday and no date marking labels to track applied. Foods retained original date. CDI- Foods discarded and labeled as appliable.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no procedure for the TPHC breakfast. RVR-

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 thick potato soup and lentil soup bases stored in large volume covered. Spread thinly to aid cooling. Observed large turkey breasts and roastbeef that are cooked and cooled onsite. DO not rely on freezer for cooling, monitor process of large dense meats. CDI- product was pulled and reheated for use. Turkey breasts were pulled from cooking pan and placed on sheet pan to cool, out of juice etc...

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mold and debris on the walkin shelving and clean cookware shelving soiled. Replace the rusted shelving in the walkin cooler.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P A secondary backflow preventer needs to be purchased however CDI by removing pistol grip and unhooking the hose.

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 severe wall damage under the dishmachine prewash. Repair and seal the area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed a discharge from the cooling unit inside the walk-in freezer. Repair this and cease the discharge. Observed the dishmachine to be off-line due to a wash water temperature issue. The repair service had already been called and the machine put out of service. The facility must contact C. Elmore when the machine is fixed. If it is not properly functional before the lunch service on 8/28/14, the facility must go to using only single service items for the utensils.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw meat, cooked vegetables, and raw vegetables to all be together at one food prep sink. Do not have raw meats with other items at the prep sink to prevent cross contamination. -CDI Items were moved.3-304.11 Food Contact with Equipment and Utensils - P Observed staff member to be draining water off of boiled eggs at the utensil sink. Do not use the utensil sink for food purposes. -CDI Staff member was corrected and instructed to use a food sink.

3-501.15 Cooling Methods - PF Observed chicken salad and low acid melon prepared on this date not being cooled by proper cooling methods. The chicken salad was in a deep plastic container tightly covered. The melon was above 45F in cold holding on the service line. Items must be properly cooled using proper methods. -CDI Items were corrected to proper methods.

3-307.11 Miscellaneous Sources of Contamination - C Observed dry goods foods (baking mix) to be mummy wrapped. Open dry goods foods shall be stored in containers with lids or in bags with resealable closures. Observed the walk-in freezer unit to have a discharge that is impacting the packaged food stored there. Cover the food with a tray or other barrier, or fix the discharge. Do not let it impact the food.

2-402.11 Effectiveness-Hair Restraints - C Observed staff members to be working with food while not wearing proper hair restraints. All staff must wear hair restraints while working with food.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed 1 wet stacked plastic container. Do not wet stack items.

.4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed improperly functioning thermometer on 1 stand-up unit refrigerator. Observed malfunctioning thermometer in cooler at the remote service kitchen. Observed a leak at the employee bathroom sink drainline. Repair or replace these items.

4-602.13 Nonfood Contact Surfaces - C Observed soiled cooler gaskets on one cooler unit. Keep all gaskets clean.

3-501.19 Time as a Public Health Control Observed the proper time log kept, but the date not changed. Keep the dates and times current on the log and keep the written procedures up to date. -CDI Date was changed.

3-602.11 Food Labels Observed items pre-packaged for individial self service but unlabeled. Items packaged for self service must be labeled as required by the NC Food Code. -CDI Labeling handout was given.

4-602.13 Nonfood Contact Surfaces Observed clean utensil shelves to be soiled with tuna. Keep the clean utensil shelves clean.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved hot holding hamburger patties to be at 122F and 113F. -CDI Hot holding was adjusted.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved refrigeration required cream cheese to be at 50F.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionObserved cooked turkey to be date marked 8/13/2013 stored in the cooler. This items is beyond the 7 day hold time. -CDI C. Elmore directed the items be discarded.

3-302.12 Food Storage Containers Identified with Common Name of FoodObserved 1 containers of onion powder to be unlabeled. Label all such dry goods foods properly.

2-303.11 Prohibition-JewelryObserved staff member to be wearing a watch and braclet while working with the food. Staff member removed the items at a later time, but should not have been wearing them in the first place while handling food.