FLIGHT

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 prosciutto (10/1), white cream sauce (9/23), goat crema (9/28), and pizza sauce (10/1) held past its 7-day shelf life. -CDI- PIC voluntarily discarded the foods listed. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf -Observed no consumer advisory for salmon that may be served raw or undercooked. Observed proper consumer advisory disclosure and reminder at bottom of menu for additional foods that require consumer advisory. -Add asterisk to salmon to reference the consumer advisory statement at the bottom of the menu. -10 day verification visit required.-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee not wearing a head covering to restrain hair. Use hair restraints (hat, hair net, bandana, etc.) when handling food to prevent contamination.

3-302.15 Wash fruits and vegetables prior to use. -Observed in-use (sliced) apple in prep cooler, with sticker still intact. Remove stickers on produce during the wash process.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed large pitcher stored inside handsink. -CDI- PIC removed pitcher from sink to make it accessible for use.

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 cooked octopus and cooked beets held past their 7-day timeframe. -CDI- PIC voluntarily discarded both foods. -REPEAT- 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in 0ppm quat sanitizer. Observed sanitizer dispenser at 3-compartment sink dispensing 0ppm quat (line was not pulling sanitizer from container). -CDI- PIC fixed dispenser and re-made sanitizer solution/bucket to 200ppm quat.

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 chicken skewers in prep unit low reach-in cooler without a date mark. -CDI- PIC verified cook date of skewers by referencing large batch in WIC and properly added date mark for yesterday, 10/13. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple flies throughout kitchen. -REPEAT-

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 buildup of dust/debris along shelves storing clean dishes, above 3-compartment sink. Increase frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket stored among dry food storage for customers. -CDI- PIC relocated employee jacket.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies flying around prep area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few containers still wet and stacked on top of each other. Allow containers to completely air dry before stacking.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some trash and refuse outside dumpster. Shared dumpster needs to be cleared of any garbage outside and around dumpster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in prep top on right holding above 41F. PIC stated items are not held in prep top over night and are temped when placed in and before returning to WIC. PIC pulled prep top away from wall. Ambient was 38F. CDI All items had been in prep top less than 2 hours and were placed back into WIC to re cool rapidly. PIC will send temp sheets over next two week to confirm temperatures are holding 41F and below. Repeat 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawed still sealed in ROP. CDI PIC removed tuna from ROP environment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items on left side of prep unit near prep sink holding above 41F. CDI PIC voluntarily discarded items, and moved pre unit away from wall to increase air flow. 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 is not been labeled, or if the label is incorrect. -P Observed opened container of ricotta with date mark of 8/11. CDI PIC voluntarily 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies flying around prep area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed wine stored in boxes directly on floor. Store wine and all beverages and consumable items for the public 6 inches above the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in quat sanitizer testing at 0 ppm. CDI bucket refilled and tested correctly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few containers still wet and stacked on top of each other. Allow containers to completely air dry before stacking.

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 thermometer for testing sanitizing temp for the dish machine. VR required.

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 stickers and sticker residue on the bottom, non food contact surface, of containers stacked clean. The stickers were not touching next container on the food contact surface.