CRAFT ON 14 TRUIST CENTER

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed malfunctioning paper towel dispenser at hand sink on 14th floor. CDI: Paper towels were provided

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wash gloves in prep sink then proceed to handle single service items. CDI: Food employee removed gloves and washed hands.

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 half and half and oat milk being held on TPHC without time labels. CDI: Items were 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. Observed onion soup cooling at a rate of 0.1F/min during 2 hr cooling window, item was cooling in a lowboy cooler with lid attached. Item still had an hour left in cooling window. Observed wraps cooling at a rate of 0F/min inside closed containers in reach in cooler. Observed chicken cooling at a rate of 0.03F/min in container covered in saran wrap inside reach in cooler. CDI: Onion soup was placed in an ice bath, wraps and chicken were placed in freezer to cool. 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 .

REPEAT 4-501.11 Maintain equipment in good repair. Observed broken lowboy cooler located underneath coffee machine on 14th floor. EHS did not observe any food items in unit during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored above cooked beef inside lowboy freezer in 12th floor kitchen. Raw beef was removed from hermetically sealed packaging. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(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 a maximum temperature of 149F after running multiple cycles. Facility will be using the 3 comp sink to wash, rinse, sanitize. VERIFICATION REQUIRED. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various milks in lowboy at coffee counter above 41F. Ambient air of unit was 50F. Milks were voluntarily discarded. PIC stated they will be using temporary TPHC until unit is repaired. VERIFICATION REQUIRED. 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 wiping cloths at coffee counter and in 12th floor kitchen being held in 0ppm quat.

REPEAT 4-501.11 Maintain equipment in good repair. Observed dish machine leaking heavily when in use. Repair. Points not escalated due to previous violation corrected.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food debris in bottom of reach in freezer in kitchen on 14th floor. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed visible dried food debris on blade of can opener affixed to prep table. Discussion with PIC revealed that they have not used this for prep today. CDI - Can opener removed and W/R/S. -0- 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.

3-501.18 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 cut honeydew and cut cantaloupe date marked 9/8, exceeding the 7 days. CDI - PIC discarded. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

4-502.11 (B) Good Repair and Calibration (Pf). Observed inoperable food thermometer. PIC has ordered new thermometers and ETA is expected by tomorrow morning. -0.5- Verification is required.

4-501.11 Maintain equipment in good repair. Observed kitchen hand sink in need of re-caulking. -0-

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed towels in sanitizer (two buckets), at 0 ppm of quat. CDI - sanitizer was remade. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one bucket of in use sanitizer stored on the floor. CDI - Bucket removed from floor. -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed towels in sanitizer, below 200 ppm of quat. CDI - sanitizer was remade.

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 no max/min thermometer. PIC has ordered a new one and will be arriving this weekend. Verification visit required to ensure compliance.