BANK OF AMERICA 24TH FLOOR MARKET

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed smoked salmon cream cheese stored above dressings in the low reach in cooler. CDI- Salmon cream cheese removed and placed in bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P Observed tofu. Without time stamp. CDI- Tofu was at 138F and time stamped for Buffett.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory without disclosure. 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed smoked salmon cream cheese without asterisk

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 roller cart in need of cleaning.

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 soy milk on TPHC with an initial temperature recorded at 43F. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, marinara, cheese in tall reach in holding above 41F. EHS found that employees make pizzas to order. Facility does not have enough cold holding equipment for items that need to be held cold while in prep. The facility has a sheet tray housing containers of pizza topping. The entire tray is removed from the tall reach in, placed on the prep table, held there to make pizzas, then placed back into the tall reach in once completed. Pizzas are served during the lunch hours of 11am-2pm. On average the facility makes about 10-15 pizzas a day throughout that lunch period. During that time frame pizza toppings do not have the opportunity to cool. EHS checked the cooling rate of the chicken and cheese. The cooling rate for the chicken was -.06F. The cooling rate for the cheese was .06. Cooling parameters cannot be achieved if the cooling process is constantly interrupted. EHS will require that foods either be held on TPHC, space be provided in prep top unit to accommodate for pizza toppings or more equipment be obtained to ensure compliance with food safety standards. 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 .

3-501.19(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 no time stamp for rice, chicken, green beans or sweet potatoes on TPHC. CDI- Discarded. 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 approximately 6 containers of milk products (almond, oat, 1/2 and 1/2..) on TPHC beyond the 4 hour limit. Items were labeled for 7am start time. CDI- Discarded.

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 over ready to eat items in the tall reach in. CDI- Raw tuna removed. 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 yogurt and fruit cups held on TPHC without procedures. CDI- Procedures filled out. Items were held in cold unit and temped at 41F or below. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 fruit and yogurt on TPHC without time stamp. Items were temped at or below 41F. Time stamp placed on food items.

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 disclosure for raw tuna. CDI- Raw tuna indicated on menu.

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 pre-written procedure for self-serve dining items held on TPHC. CDI: Food voluntarily discarded. EHS emailed PIC a copy of the TPHC form to fill out for products that will no longer be self-serve, but offered for sale. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage patties in reach in cooler above 41F. CDI: Product was voluntarily discarded. All other items within the reach in were cold. The cooling log form the 33rd floor kitchen showed 40F for the product prior to transport. It was determined that the product was likely left out therefore rose in temperature. EHS reminded PIC to verify temperatures of items when they arrive and get them into holding equipment as quickly as possible. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 sandwiches held on time, per PIC, with no available procedures. Procedures in 33rd floor kitchen were not the process being completed and no logs were available as referenced. CDI: The time of the product was documented on a holding log and this time was used. EHS emailed PIC a copy of the blank TPHC form and it was correctly filled out. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 rare beef served with pho bowl on the menu. CDI: Consumer advisory added to menu boards.

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 single service cup lips and lids with coffee splash on them stored as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg sandwiches in reach in cooler above 41F. CDI: Product was placed in the reach in freezer and rapidly cooled. 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 .

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 build up on gaskets of reach in cooler with milk for coffee. Ensure more frequent cleaning.