ESO ARTISANAL PASTA

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed food employees unable to answer questions related to responsibilities to report required symptoms, illnesses, and exposure. Food employee contacted manager in order to locate employee health agreement provided by EHS on past inspection. CDI- EHS discussed with employees purpose of employee health agreement during inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 food employee storing personal water bottle on prep table with mixer. CDI- PIC had employee remove item to designated area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer needing cleaning in harder to reach areas. PIC stated item had not been used on today. CDI- PIC had employee start task of removing item 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 4 large pans of pomodoro sauce fail to cool within 2 hour parameter. CDI- During inspection PIC reheated item to 165F to attempt cooling properly. EHS confirmed reheat temp. *REPEAT* SEE ITEM #33. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 PIC unable to provide written procedures for TCS foods being held on time during inspection. CDI- form was found blank, EHS assisted establishment in filling out form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 TCS foods located in walk-in being held in large deep densely packed containers failing to cool through first 2 hour parameter. CDI- see item #20. *REPEAT* EHS discussed cooling methods in depth with PIC on today’s inspection. Cooling has been found during each of the last 3 inspections. If found out of compliance during future inspection permit amendments may be made. Ensure logs are being maintained and monitored to prevent foods from being held in temperature danger zone for extended periods of time. Purpose of cooling parameters is to prevent increased microbial growth and potential for food borne illnesses to occur. 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 .

4-903.11(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-use utensils being held in unclean plastic container. CDI- PIC replaced items and provided clean container.

4-501.11 Maintain equipment in good repair. Observed torn gaskets needing to be replaced on reach-in cooler on cookline.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed TCS foods held in walk-in temping above 41F after cooling overnight outside of parameters. Observed vodka sauce temping above 70F after cooling for more than 2 hour parameter. CDI- PIC voluntarily discarded items. *REPEAT* Risk control plan to be implemented. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS food held in walk-in temping above 41F, ambient temp of unit at 42.7F. Fan blowing air at 38F. EHS discussed ensuring foods are maintained at 41F when being held in unit and to assess unit for leaks or issues in standard operation procedures. VERIFICATION REQUIRED on or before 6/13 to assess walk-in unit. 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 (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). SEE COMMENTS 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 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 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 vodka sauce and Ragu sauce dated 6/10, but per the PIC item was originally cooked to be cooled on 6/9. Observed Pomo sauce originally prepped 5/27. EHS discussed ensuring TCS foods are date marked based on original day of prep, not altering date based on portioning or placing in containers. CDI- all items listed voluntarily discarded. See item #20. *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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Quat solution above 400ppm. CDI- PIC diluted to 200ppm.

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 TCS foods located in walk-in being held in large deep densely packed containers failing to cool overnight. CDI- see item #20. *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 .

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 container holding utensils in water below 135F. CDI- PIC removed items.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishes being cloth dried. EHS discussed with PIC and food employee.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employee fail to properly wash hands during food prep. Food employee contacted foods without gloves during cook process then wiped soiled hands off on cloth before returning to task. CDI- EHS discussed with PIC and food employee, PIC had employee wash hands properly, cloth removed from area and replaced to be used for hot cooking utensils.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shelled eggs stored above unsalted butter in WIC. CDI- PIC had storage order adjusted. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed house vodka sauce stored in two separate large plastic containers fail to have change in temp during inspection and based on cooling logs. CDI- after discussion, PIC removed item to be reheated to above 165F. *REPEAT* see item #33. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 large containers of special vodka sauce being held in Walk-in Cooler dated 1/30. PIC stated that item had been frozen on 1/31, and thawed on 2/8. CDI- after discussion, PIC had label updated to reflect procedures ensuring TCS foods are maintained within 7-day parameters. 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 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). See above comment. 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 establishment hold multiple TCS foods on time with labeling. PIC was unable to provide written procedures. CDI- EHS provided handout and assisted PIC with document. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 two large containers of house vodka sauce fail to cool properly during inspection due to being maintained in large deep densely packed containers. CDI- see item #20. During inspection EHS discussed effective cooling methods comprehensively with PIC. *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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed food thermometer used during inspection not properly calibrated resulting in incorrect food temps being listed on cooling logs. PIC stated food thermometer was newer and not calibrated after being removed from packaging. CDI- thermometers were calibrated prior to write-up. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf OBSERVED PIC UNABLE TO DEMONSTRATE SUFFICIENT KNOWLEDGE OF FOOD BORNE ILLNESSES. CDI COACHED

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked garlic in plastic covered Lexanne in walk-in cooler at 62°. Conversation with PIC revealed garlic field to cool properly overnight. Voluntarily 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple TCS foods called held about 40° in walk-in cooler yeah ambient air temperature was 40°. PIC lowered temperature in walk-in cooler. 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 observe freshly made meatballs cooling in walk-in cooler at 54°. However they were triple wrapped in cold air could not get to the product. Opened to promote coolant. 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 .