EXCHANGE, THE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of cooked red peppers and cooked onions to be at temperatures of 46-48F in the refrigerated drawers at the grill station. Grill station employee stated cooking them earlier this morning at approx. 9:30-10am. - Observed an insert container of chickpeas to be at a temperature of 50F in the 3 door salad station lowboy. Salad station employee stated that they were placed into the container directly from a can earlier this morning during prep. CDI - Items moved to a sheet pan/shallow container and placed in the WIC to rapidly cool. 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 .

3-501.15 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 a deep plastic container of grilled chicken breasts to be cooling in the upright freezer at the grill/pizza station at a rate of .08 degrees/min. Items were observed stacked on top of one another in a deep container not allowing adequate air flow around the chicken breasts in the middle of the container to facilitate proper cooling. CDI - Moved to a sheet pan and placed into the WIC to rapidly 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 .

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 a container of raw chicken tenders to be stored directly behind a container of raw burger patties in the bottom drawer of grill station refrigerated drawers. REPEAT. CDI - PIC rearranged storage order so that raw chicken tenders are in front of the raw burgers. 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 a container of raw shelled eggs to be stored on the top shelf of the 2 door lowboy refrigerator at the central prep area and was directly above containers of RTE butter. CDI - Eggs moved to lower shelf. 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 a dicer and a spiral slicer to be stored as clean on the clean dish racks and had visible food debris on the blades of both dishes. CDI - PIC relocated to the 3 compartment sink to be W/R/S. 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(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 a package of single service to go trays to be stored in the cabinet beneath the 3 compartment sink at the salad/sandwich station, subjecting the single service items to potential contamination from the drain line. CDI - PIC relocated to another dry storage cabinet.

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 a case of raw turkey stored on a speed rack in the WIC directly above a container of raw shrimp skewers. - Observed packages of raw duck stored on top of and amongst packages of raw beef on a shelf in the WIC. CDI - PIC relocated the shrimp skewers to above the raw turkey on the speed rack and moved all raw duck to the shelf containing raw chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 a tray of raw beef being used for the special offered today brought up to the grill refrigerated drawers to be held on TPHC with the initial temperature of the product was observed at 45-47F after removal from the WIC. PIC stated they had cut the beef at approx. 10am before placing it in the WIC to cool and then EHS observed it being brought up to the line to be held on TPHC at the start of lunch service at 11am. CDI - Time stamp corrected to when beef was originally removed from refrigeration during prep/cutting (10am) as the start time rather than when it was brought out to the line (11am). New time stamp is from 10am-2pm. PIC educated on the necessity of items needing to be at 41F prior to being placed on TPHC.

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 a container of diced grilled chicken that was cooked and cut prior to lunch service to be cooling in the 3 door lowboy refrigerator at the salad station. Grilled chicken was observed at temperatures of 55-64F. Employee stated cooking the chicken at around 9:30am before placing it in the WIC to cool and then he cut it and placed it in a deep container with a lid on at the cookline. The deep container with a tight fitting lid prevents cold air from hitting the product and allowing for adequate cooling as well as the 3 door lowboy refrigerator is not a designed nor approved unit for rapid cooling. - Observed a container of pizza sauce at a temperature of 48F in the pizza station lowboy refrigerator. Pizza station employee stated that he had just had the pizza sauce out to make pizzas for lunch and then placed it back into the lowboy to cool back down. PIC stated the sauce is from a can and may not have been fully cooled down prior to being used. CDI - Grilled chicken was placed on a sheet pan in the WIC and observed at 41F 1 hour later. Pizza sauce moved to WIC for rapid cooling and observed at 41F 40 mins later. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the dicer stored on the clean dish racks with food debris on the blade. CDI - PIC moved blade to dish room to be W/R/S. 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 .

3-501.19 (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 no updated written procedures available for review on site at the time of the inspection. PIC stated that he does have them but they are on his personal computer and has not yet printed them out since moving over to this location 5 weeks ago. 10 day VR to observe facility having properly filled out and updated TPHC written procedures on site and in each stations binder. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 bulk storage containers of semolina flour and steel cut oats that were not labeled as to their contents. CDI - PIC labeled bulk storage bins.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of frozen food on the floor of the WIF.

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 a buildup of food debris/black grime on lowboy gaskets throughout the facility.

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 the floor around the floor drain in front of the pastry area handwash sink to be cracked/raised. PIC stated engineering is aware of the issue.

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 high temperature single tank conveyer dish machine reading 158F with dish plate thermometer. Repair to read 160F. EHS will follow up within 3 days. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed micro green display tank, not used for food, with small insects with wings and no wings inside. PIC stated that the tank is opened by the company that maintains it and is not sure if there is any way to prevent these insects from entering facility where food is prepared. Ensure to prevent insects from entering the facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked metal and plastic containers on drying rack. Ensure to separate all dishes to promote air drying.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips available. EHS will follow up within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tomatoes, boiled eggs and cooked sweet potatoes measured 43-47F in reach-in cooler. TCS foods in cold holding must measure 41F or less. CDI - Items were placed in walk-in cooler by PIC to cool down. 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 .

3-501.18 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 Pickled green tomatoes were prepared on 1-3 and had not yet been discarded. Tomatoes must be used or discarded within 7 days of preparation. Establishment must acquire a variance to extend shelf life. CDI - PIC discarded tomatoes. 0 pts. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 container of ham measured 44-45F in reach-in cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded ham. 0 pts. 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) (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 Salmon held using TPHC was not logged in TPHC log. Ensure staff put all TCS foods held using TPHC in the log with the time it began TPHC. CDI - PIC added it to log.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Establishment had cooked mushrooms that were put in vinegar solution and held in walk-in cooler since May. Acidification to preserve TCS foods must be approved by the regulatory authority. Variance and HACCP plan is required. CDI - PIC educated and he discarded mushrooms. For more information on how to request a variance please visit: http://meck.co/FoodSafety

4-501.11 Maintain equipment in good repair. Dish machine is waiting to be repaired. Establishment is washing utensils at 3-compartment sink until it is repaired. 0 pts.

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. Dish machine only reached 140F on EHS disk thermometer. Engineering arrived and began working on dish machine. VR - Verification will be done tomorrow to check that dish machine is repaired. 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 .

3-501.15 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 Stir fry sauce made with cooked garlic measured 54F in upright cooler and had been cooling since 9AM according to cook. Use walk-in cooler or freezer to cool TCS foods. CDI - PIC moved sauce to walk-in cooler to continue cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 employee improperly wash hands by washing hands, turning faucet off with bare hands, and then drying. CDI-EHS educated employee on handwashing technique and employee properly washed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handle personal cell phone, and begin to don gloves for food prep. Observed employee recontaminate hands by washing hands and turning off faucet with bare hands, making direct contact with soiled faucet. CDI-EHS educated employee and employee properly washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves and begin to don new gloves for food prep without a handwash. CDI-EHS educated employee on when to wash requirements and employee properly washed hands before donning new gloves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed PIC pick up washed, RTE cherry tomato with bare hands, then place back on tray for service. CDI-EHS explained there should be no barehand contact with RTE foods and PIC voluntarily discarded cherry tomato that was touched with barehands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed multiple trays of cut melon, that began cooling at 8:30am at 46-47F at 12:38pm. Cut melon did not cool to 41F or below within 4 hours. CDI-PIC voluntarily discarded TCS food that did not quickly cool.

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 . Observed opened Brie and ricotta without datemarks. Observed a large container of collards prepared on 11/20. CDI-PIC voluntarily discarded RTE TCS foods that did not have a date mark and RTE TCS collards that were held for more than 7 days.

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 crispy chicken held on TPHC, per PIC, without time stamp. Employee stated chicken was cooked and placed on TPHC at 10:50am. CDI-Accurate time stamp was added to chicken held on TPHC.

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 multiple trays of cut melon, salsa, quinoa, and other TCS foods cooling tightly covered. CDI-PIC voluntarily discarded salsa and cut melon. Portioned quinoa was uncovered to increase cold air flow.

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 unlabeled squeeze bottle containing oil, at stir fry station. CDI-Employee labeled working container. Points not escalated due to improvement from previous inspection.

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 in-use utensil, rice spatula, stored in water of 82F. CDI-PIC removed utensil from water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked stainless steel pans on rack in kitchen. Allow all to air dry via pyramid stacking or alternative methods.

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. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single-use cups and lids stored outside of their protective package, over stacked in storage display.

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 food debris on non food contact parts of slicer that employee stated was clean. CDI-PIC moved slicer to be W/R/S.