BROWN BAG SEAFOOD CO.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in prep top/unit above 41F. Ambient air of unit was 44-46F during inspection. Items were voluntarily discarded. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed spinach being held on TPHC with a discard time of 2:56pm at 3:45pm. Observed sauces at drink station being held on TPHC with a discard time of 2:56pm after 4pm. CDI: All 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 raw fish cooling at a rate of 0.04F/min inside a metal pan covered with a lid in walk in cooler. CDI: PIC placed fish in a shallow pan. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed 3 comp faucet leaking.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna stored above RTE lobster in the walk in cooler. Keep ready to eat raw foods separate from ready to eat foods and raw proteins. CDI- Tuna placed above raw seafood and below ready to eat lobster. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates, containers and lids stored clean with food debris and sticker residue. CDI- All dishes taken to be cleaned. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in the clean dish storage area. Completely dry prior to stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored. Replace or resurface boards.

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 shelves in walk in cooler. Observed bottom of reach in freezer in need of cleaning. Observed bin housing lids in need of cleaning.

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 drinks stored with the food in the tall reach in freezer. Keep dinks in a designated area, where contamination cannot occur.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed quinoa/ rice mix holding below 135F rice cooker. Observed salmon holding below 135F in hot well. CDI- All items 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 .

3-501.19(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 new sauces held on TPHC with yesterday's time stamp. CDI- Sauces discarded and replaced. New sticker placed on sauces for today.

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 truffle oil and season bottle without labels. Keep items labeled.

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 dish thermometer. Get dish thermometer and keep accessible at all times.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes(lids, containers) soiled with old food debris. CDI- Taken to be cleaned. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 containers of rice in 2 different rice cookers holding below 135F. CDI- Discarded and new rice 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna, salmon in cold drawer, sweet potatoes, slaw, lettuce in prep top and low reach in holding above 41F. CDI- 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored. Repair/ replace

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 standing water collecting at dish machine. Clean area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken back to be cleaned. REPEAT. Pts not escalated based on severity. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice holding below 135F. CDI- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed opened container of tomato salsa opened and stored on the shelf. Salsa was approximately 65F. Salsa is not shelf stable and had been sitting on the shelf for days. CDI- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Tofu in tall reach in without a date. CDI- Dated. 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 . 3-501.18 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: 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 (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 blue cheese and tartar/ ketchup mix on TPHC without procedures. CDI- Both sauces added to menu. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-302.15 Wash fruits and vegetables prior to use. Observed vegetables and fruits unwashed prior to preparing. CDI- Items not used for service. PIC will start washing all produce that is not pre-washed.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils of water stored in 57F water. CDI- Removed.

4-501.11 Maintain equipment in good repair. Observed several chipping plates. Get replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers stored as clean with old food debris. CDI- Containers taken back to be cleaned. Observed basket of knives near drink machine soiled with old food debris. CDI- Knives taken back to be cleaned. 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 .

4-101.16 Sponges may not be used in contact with cleaned and sanitized or in use food contact surfaces. Observed sponges at 3 comp sink for use. CDI- All sponges removed. PIC educated employees sponge use.

4-501.11 Maintain equipment in good repair. Observed several plates and cuts chipped. Replace chipping items. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small cutting boards heavily stained and larger cuting boards with some deep cuts.

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 tall reach ins, low reach ins and cold drawers in need of cleaning throughout. Observed shelves in walk in cooler and above grill in need of cleaning.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can at front handwashing sink.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed inverted brooms stored too close to clean dishes. CDI- Brooms removed. 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 wall at tea station in need of cleaning.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change gloves and don new gloves without a handwash after handling raw fish and then move to working with single service items and utensils for fully cooked food. CDI: Employee educated and then doffed gloves and washed hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee cook salmon to 137F and shrimp to 135F. CDI: Items placed back on the grill and cooked to over 145F.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Observed chicken cooling at a rate of .03F/min. CDI: Product was moved to shallow pans and left uncovered to fully cool. Facility will begin keeping dressing/marinade for chicken in the cooler prior to mixing product in order to eliminate cooling process. REPEAT VIOLATION 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mixed vegetables on the line below 135F. CDI: Product voluntarily discarded. All other items properly hot held. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned sauce in prep top cooler above 41F. CDI: Sauce was cooled in walk in cooler as it was brought out approximately 20 min prior. All other items properly cold held. 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 .

3-501.15 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 chicken cooling in walk in cooler in deep, covered pans. CDI: Items moved to shallow pans and left uncovered. REPEAT VIOLATION No permit action today as the circumstances of cooling has varied over previous inspections. Future violations will result in a risk control plan and/or permit action. 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 .

4-501.11 Maintain equipment in good repair. Observed gaskets on cooler drawers under the grill split and damaged.

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 and build up on shelving in the walk in cooler. Observed build up on bottom shelf of prep table where cookie oven is. REPEAT VIOLATION

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 some build up on floors particularly under larger pieces of equipment and tables and build up on walls of facility in particularly busy areas.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Observed black beans cooling in walk in cooler in a deep covered container with 10 min left at a rate of .1F/min still at 48F. CDI: Product was placed in a half pan into the freezer and cooled to 41F in remaining time. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 sweet potatoes from 4/2 in cooler drawer. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on chowder in walk in cooler. Employee who cooked the chowder stated that he cooked it yesterday. CDI: Date mark added to chowder. 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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed sauces in the dining room held on TPHC were not changed at 3pm. CDI: Sauces changed. Observed sauces held on TPHC on the line were returned to cooler after lunch. CDI: Sauces voluntarily discarded. REPEAT VIOLATION

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 black beans cooling in a deep covered 1/6th pan in the walk in. CDI: Black beans cooled in half pan in the walk in freezer. REPEAT VIOLATION Previous violation corrected. Future violations will result in full point deduction. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with long hair not effectively restrained preparing food.

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 clean lids stored in bus tubs with food debris in them. CDI: Bus tubs removed and lids placed into clean tubs.

4-501.11 Maintain equipment in good repair. Observed gasket on door of assembly cooler #2 is damaged. PIC has new gaskets in facility, and stated she is planning to install them this week. REPEAT VIOLATION

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 and build up on shelving in the walk in cooler. Observed shelving with kegs in walk in cooler with microbial growth and build up. REPEAT VIOLATION Some improvement from previous inspection as dish machine is clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed almost all plastic containers and some metal pans stacked with stickers and sticker residue remaining on pans stored as clean. CDI: Pans began being pulled from shelf and residue/stickers removed. 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 one container of grits from 11/15 in the walk in cooler. CDI: Grits voluntarily discarded. Overall facility has an excellent date marking system. 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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed boss sauce held on TPHC yesterday was returned to the reach in cooler. CDI: Sauce 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 Observed chowder cooling from prep in a deep covered container. Chowder was left on the counter for approximately 30 min per employee who transferred it from hotel pans to the large cambro. Chowder was 54F after prep, when it had been 41F after cooling yesterday. CDI: Product placed back in the walk in cooler in shallow portions in hotel pans and rapidly cooled, exceeding cooling rate. REPEAT VIOLATION Previous violation corrected as PIC stated they have completely changed the processes for the previously out of compliance items based on recommendations from the previous 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-502.13 Single-use and single-service articles cannot be reused. Observed box of single serve bowls stored on floor in dry storage area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on the prep top on the line with cuts and some staining. 4-501.11 Maintain equipment in good repair. Observed damaged gasket on top drawer of cooler under grill and on door of assembly #2 cooler.

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 some black build up on walk in cooler floor and minor build up on walls of facility in particularly busy areas.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed shrimp cooling in walk in cooler from 4 hours prior at 45F. CDI: Product was uncovered and rapidly cooled to 41F. Product was 43F Within 20 min of uncovering product. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw, cabbage and carrot mix, and spring mix in prep top cooler holding above 41F. CDI: Lid closed on unit and pans placed down all the way/moved to completely cover the top so air could not escape. Products returned to below 41F within 40 min. EHS recommends putting less leafy greens in the containers to assist in maintaining temperatures. REPEAT VIOLATION Previous violation corrected. Unit is working and items are placed in the cooler at 41F and below per PIC taking temperatures as food is brought from the walk in. 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 .

3-501.15 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 shrimp cooling in a deep, covered pan in the walk in. Observed salmon and haddock cooling in cooler drawer. CDI: Products moved to the walk in cooler and left uncovered to properly cool. Rates achieved in walk in cooler while uncovered. REPEAT VIOLATION EHS recommends pre-chilling marinades for the fish to ensure that it does not raise the temperature of the product. Additionally, EHS and PIC discussed thawing processes for some of the above items. Charlotte cold water in the summer is very warm (today it was measured at 85F) and therefore thawing of products takes very little time. If products must be thawed under running water, staff should stand and agitate the product as fish will thaw extremely quickly. This will eliminate extensive cooling after prep. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean.CDI: Containers separated for air drying.

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 build up on inside of dish machine door around crevice where the door meets the dish machine. Observed minor food debris and build up on shelving in the walk in cooler.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse wiping cloth in handsink in the back. CDI: Employee educated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw in expo cooler above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION EHS strongly recommends holding item on TPHC if the product will be pre-portioned as prep top units do not do well keeping portioned items within the proper temperature range. 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 .

3-501.18 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 tangy slaw from 4/25 in prep top. CDI: Product voluntarily discarded. Observed Cole slaw with today’s date on it, when the mix was prepped 5/2. CDI: Date corrected. Overall facility has a strong date marking system in place. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time written for sauce in the expo area and observed inaccurate time on the spinach held on TPHC on the line. CDI: Spinach voluntarily discarded. Sauce properly labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer placed in green detergent bucket. CDI: Facility will only use red sanitizer labeled buckets going forward for sanitizer. REPEAT VIOLATION

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 salmon cooling in walk in cooler in a deep, covered container. With 2 hours left and 4 degrees to drop. Product dropped 2 degrees over the course of inspection. CDI: Product was uncovered, agitated, and split into 2 pans to achieve cooling rate. EHS recommends to pre-chill the marinade so that room-temp marinade is not added to the protein, bringing it into the temperature danger zone. Facility could also add ice instead of some of the water that goes into the recipe to rapidly cool marinade. REPEAT VIOLATION EHS and PIC discussed several options for cooling chowder including dividing it into multiple containers and cooling in the freezer with stirring/ice wands. Facility is currently using ice wands and ice baths, however facility does not have an ice machine and must get ice from the drink machine. Amount of ice needed is not practical or possible (when busy) to obtain from a drink machine. Facility has very limited space in the walk in cooler for cooling product in multiple full sized metal pans. EHS encouraged staff to continue recording the cooling time and temperature of items in order to confirm/verify that the product reaches the proper time and temp parameters. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing in standing water in the prep sink. CDI: water turned on so that it was running.

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 squeeze bottles at grill with water and oil, per PIC, with no labels. Observed spray bottle of truffle oil, per PIC, with no label at the expo station. PIC stated that they use bottle bands to label these products and they were ordered earlier this week but have not yet arrived.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with ineffective hair restraints from hair being down/not tied up.