TROLLEY BARN FERMENTORY AND FOOD HALL

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 employee drink (coffee cup) stored on pizza prep cutting board. Ensure all employee drinks are stored in a way that will not contaminate food items. CDI - Employee drink was discarded by PIC. - 0.5 - REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two bags of cooked white rice in hot hold cabinet @ 81F and 84F. Per PIC items were placed in hot hold at start of shift. CDI - PIC removed rice to be reheated. - 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 (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 “grilled salmon” on the Lunch Specials menu and “ember roasted salmon” on the regular menu not asterisked to a consumer advisory. All other menu items were correct for consumer advisory. 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon on lunch special menu without disclosure or consumer advisory statement. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. - 1 - REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle on grill line. Per PIC, bottle contained sanitizer. CDI - PIC labeled bottle at time of inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee's bookbag stored on bottom shelf in dry storage area. Keep employees' belongings stored away from food to prevent contamination.

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 drinks/possessions stored commingled above various dry food products on the dry food storage rack. Ensure all employee drinks and possessions are stored in a way that will not contaminate food items.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a bucket full of sink and surface sanitizer stored directly inside one of the handsinks. Observed one bottle of cleaner stored directly inside another handsink. CDI: Sanitizer bucket and spray bottle were removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at the handsink located next to the saute station. CDI: PIC refilled with a roll of paper towels.

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 marinated beef, stored directly behind a pan of prepped corn ribs and a pan of hotdogs, inside cooler drawers 2. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed two different make tables holding all TCS food items under TPHC, with no written TPHC procedures at the facility. Some food items were time-stamped with start time of 11AM and discard time of 3PM, and other food items were time-stamped with start time of 12PM and discard time of 4PM (all within EHS' time of observations). These food items are not held in the units overnight, and are all pulled from the WIC prior to the shift. PIC stated facility's A/C unit went out recently, which led to switching TCS food items in these units to TPHC instead of cold holding under temperature control. Facility conducts daily temperature checks on all cold holding units, to which PIC confirmed TCS food items were at or below 41F prior to being placed on TPHC. CDI: EHS provided TPHC form and completed TPHC procedures with PICs for compliance. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 "steak caesar salad" asterisked for facility's consumer advisory on regular food menu, but not asterisked for facility's Gluten Free food menu. PICs stated that the steak is cooked the same way for both menu items, taking temps for the steak. All other menu items were correct for consumer advisory. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

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 pan of cut tomatoes cooling inside the cooler drawers of make table 1, not changing in temperature after 43 minutes had surpassed. PIC stated they had prepared this less than an hour prior. Pan was tightly covered with seran wrap and past the fill line. CDI: PIC moved pan of cut tomatoes into the blast chiller to rapidly cool down. Observed pan of cut tomatoes cooling inside the cooler drawers of make table 2, dropping 1 degree F after 37 minutes had passed. Pan was tightly covered with seran wrap and past the fill line. CDI: PIC moved pan of cut tomatoes into the blast chiller to rapidly cool down. Observed pan of raw tuna not dropping in temperature after 16 minutes had passed. Raw tuna was packaged in plastic bags and pan holding the bags were tightly covered with seran wrap and past the fill line. CDI: PIC moved pan of raw tuna packages onto a sheet try before placing into the blast chiller to rapidly cool down. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed hotel pan of avocaods with stickers still intact on skins, stored inside the cooler drawers of make table 1. Remove stickers prior to washing.

4-501.11 Maintain equipment in good repair. Observed water leak from the water line of ice machine, dripping into large bucket that was running over onto the floor. Repair water leak.

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 4 bags of cooked brisket date-marked with a prep date of 12/07, and a bag of roasted zaatar squash date-marked with a prep date of 12/06, all stored inside the WIC. CDI: PIC voluntarily discarded all above mentioned items since they had all surpassed the 7-day window. Observed 2 bags of cooked pork date-marked with a prep date of 12/06, and a bag of cooked pork belly date-marked with a prep date of 11/26, all stored inside the WIC. PIC stated these food items are cooked, frozen, then thawed before service, and stated these were thawed on saturday (12/12). CDI: PIC wrote the thaw date for above mentioned items to depict the "re-start of clock" date, so that items are not served past the 7-day window. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed four unlabeled spray bottles stored on the clean dish rack in the dish room. PIC stated one was window cleaner, one was sanitizer, and two were unknown. CDI: PIC had employee label the two identified spray bottles and voluntarily discarded the two spray bottles full of unknown liquid.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two cockroaches in the corner of a prep table and the handsink in the prep room near the WIC. PIC stated their pest control company was on-site for their routine maintenance last week, but will contact them again. CDI: PIC removed both cockroaches from facility.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed few stacks of metal pans wet-stacked and stored on the clean dish rack. Ensure pans are completely air-dried before stacking together.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap dispenser at the handsink located at the entrance of the open kitchen, and also at the handsink underneath the counter at make line. CDI: PIC refilled both dispensers with soap. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink located in the dish room. Ensure all handsinks have a handwashing sign posted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few TCS food items cold holding above 41F (see temp chart) in one cooler drawer cabinet at the make line. EHS observed ambient air temp of this section of the unit was temping at 50F. Facility conducts regular temperature checks, usually around 15 minutes prior to service (which it had not been yet when EHS observed this). CDI: PIC voluntarily discarded TCS food items since length of time held above 41F is unsure. EHS advised PIC to conduct routine temperature checks first thing when employees arrive in the morning so that corrective action can be taken sooner for potentially discarding less food. REPEAT VIOLATION. *Note: Although a repeat violation, only food items observed out of compliance for cold holding were these 4 items, out of over 100 containers of TCS food items throughout the facility. If observed as a repeat violation during next routine inspection, then EHS will deduct full points and may need to implement a Risk Control Plan for long-term compliance on cold holding. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths stored directly on countertops and cutting boards at the make line, and multiple sanitizer buckets full of properly concentrated sink and surface sanitizer. Hold all in-use wiping cloths stored inside sanitizer buckets.

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 soiled gaskets in cold holding units throughout the facility. Observed interior surfaces of cooler drawers accumulating with food debris. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee's bookbag stored on top of a rolling bin of non-TCS food product in dry storage area. Keep employees' belongings stored away from food to prevent contamination.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw salmon stored in front of raw beef in cold drawers. -CDI- PIC corrected storage order. -0- 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 multiple items above 41F in prep units and cold drawers. Refer to temperature chart. Per PIC, items had been placed in unit less than 4 hours ago. -CDI- PIC placed items in WIC to cool back down. **REPEAT** -3- **PIC TO HOLD UNITS ON TPHC UNTIL REPAIRS CAN BE MADE** -3- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC voluntarily discarded. -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 pimento cheese, hummus, and corn cooling at a low rate. Items were found cooling on sheet trays but were very densely packed. Observed fruit salad containing cut melons cooling in WIC in a plastic container filled to the top with protective covering. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into thinner containers and placed into blast chiller to rapidly cool back 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door onto patio open throughout the inspection and back door propped open. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0-

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 rusted racks/shelving in dish pit area. -0-

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 buildup on walls and vent covers in dishpit area. Increased and more thorough cleaning frequency recommended. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed asparagus and peppers over RTE produce in WIC. Observed unwashed avocados stored over RTE carrots in WIC. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw burger patties stored over RTE shrimp in cold drawers. -CDI- PIC corrected storage order. 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 items in sautéed unit above 41F. Observed ambient air of unit at 46F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- **3 DAY VERIFICATION REQUIRED** **FACILITY TO HOLD UNIT ON TPHC UNTIL REPAIRS HAVE BEEN MADE** 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -1-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels in women’s restroom. -CDI- PIC replenished paper towel supply. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can stored in front of handwashing sink at dishpit area. -CDI- PIC relocated items. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed hot dogs commingled with raw beef in cold drawer. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed celery over RTE romaine lettuce. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw salmon stored in front of raw beef in cold drawer. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 no date mark on stuffed eggplant and raw beef with Housemade chimichurri marinade (containing fresh garlic and oil). Observed Housemade sriracha sauce (containing cooked peppers) date marked 8/28 (discard 9/3), queso fresco date marked 8/31 (discard 9/7), coconut milk date marked 9/2 (discard 9/8) and beer cheese date marked 9/2 (discard 9/8). -CDI- PIC voluntarily discarded of items past date mark and properly date marked other items. **REPEAT** -3- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed two spray bottles with no labels. -CDI- PIC properly labeled items. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written vomit and diarrhea clean up plan. -CDI- EHS provided PIC with handout. -0.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed birria meat hot holding at 109F. -CDI- PIC reheated items to 202F. -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 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-/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 chicken and rice in cold drawer dated 5/14 (discard 5/20), observed broccoli and duck carnitas in cold drawer with no date, observed heavy cream, half and half and whole milk with no dates. -CDI- PIC properly labeled items missing dates and discarded of items past date. -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 items prepared today such as sliced cheeses, fruit salad containing cut melon, lettuce and pork butt cooling with plastic wraps and coverings and in large quantities. -CDI- EHS educated PIC on proper cooling methods and PIC vented lids and cut items into smaller portions. -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 flying pests in dishpit area and near ice machine. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep groves and stains in need of replacement. **REPEAT** -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink not properly functioning. Per PIC, work order has been placed. -0-