WINDSOR RUN, LLC

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 turkey in flip top with no date label. CDI - Date label added. 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 .

3-501.15 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 cooked onion/pepper mix being used for breakfast set out under ambient temperature because staff add the to omelette/eggs as orders are made. Onion/peppers were 61F. Staff then placed them back into flip top for cold holding. Food will not cool properly in flip top. EHS recommended holding onion/pepper mix hot on steam table or keeping them in the flip top. Observed eggs cooling covered in reach in. Observed omelettes cooling in reach in drop 0 degrees in 15 minutes. CDI - pepper/onions were voluntarily discarded after breakfast. Cooling omelettes accelerated after end of breakfast. EHS and PIC discussed maintaining omelettes in hot holding as they are not meant to be saved after breakfast and are reheated when filling orders. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon in reach in at 49F. Cut watermelon was in a large and tightly covered container. Staff stated the watermelon was cut last night. Watermelon was likely not cooled properly and never reached temperature before cold holding. CDI - Watermelon was 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies in kitchen. Needs removal

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed gravy hot holding below 135F. CDI, gravy reheated above 165F. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloth stored in dump sink near ice machine. -General comment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food cold holding in prep top cooler above 41F (see temperature log). CDI - Food was voluntarily discarded or moved to cool in reach in uncovered. EHS spoke with PIC about food that had been brought from main kitchen and how food should be properly cooled before being sent to IFS kitchen. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beef meat balls hot holding at 105F. CDI, TCS food item placed in warmer to reheat to 165F. -General comment. 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 cut watermelon cold holding at 61F on top of flip top. CDI, TCS food item 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 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 cut melons and sausage cooling covered. CDI, plastic vented to allow air rapid air flow and cut melons were moved to reach in cooler from prep top sheet 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 .

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 general cleaning needed to flooring of reach in freezer. -General comment.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. During time of inspection EHS asked food employee about their responsibility to report required symptoms, illnesses, and exposure. Employee wasn’t clear on all illness, symptoms, and exposure. EHS educated employee during time of inspection and left facility with an employee health policy in English and Spanish. ~General comment For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut watermelon cold holding at 54F in reach in refrigerator. Per food employee, cut watermelon was sitting out during breakfast service. CDI, cut watermelon left in reach in refrigerator to rapidly chill. 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 general cleaning needed to flooring of reach in refrigerator and reach in freezer.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no documentation for written required written procedure, CDI, EHS emailed PIC a template for required document. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut melons cold holding above 41F located in prep top reach in. CDI, cut melons placed in reach in freezer to rapidly chill. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed gallon of milked opened and not date marked that had been held for more 24 hours. CDI, milk date marked with date milk was opened. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticky date marking sticker residue on clean containers. Sticker must be completely removed, including any sticky glue left behind before W/R/S. CDI-containers to be rewashed 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of lettuce not date marked. CDI-lettuce disposed of. No points due to 2 different kitchen staff being able to completely describe their date marking and what the different stickers meant. 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 .

3-801.11(C) Raw animal foods, partially cooked animal foods, and raw seed sprouts may not be offered for sale in a ready to eat form. - Observed menu has a consumer advisory. Consumer advisory usually implies there is a choice to order undercooked animal proteins. Remove consumer advisory from menu.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles labels Alpha HP. 3 kitchen staff didn’t know what it was or what it was used for. Label chemicals with a little more info so the product is used appropriately. CDI-added labeling

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed kitchen staff with large watch and bangles on wrist.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed recycling dumpster without a drain plug.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety 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. Observed individual package of turkey at 51F in container prep unit. Way bottom packages in same container was 36F. NOTE: DO NOT OVER FILL THE ITEMS ABOVE THE LINE ON THE CONTAINER. CDI- PIC discarded items above the line. -0 pts-

REPEAT 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: http://meck.co/FoodSafety 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 meatloaf in standup refrigerator dated 2/29. There is no 29th day of February this 2023. PIC explained food prepare on the date and freeze right away. NOTE: All food prepare and freeze need date mark of preparation, freeze, and thaw date. DCI- Items volunteer discarded at the time of inspection. -3 pts-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles of disinfectant solution without proper labeling. CDI- Labeled made and put on the bottles at the time of inspection. -0 pts-

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: http://meck.co/FoodSafety 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 cut melons and cole slaw in small cups covered with clear wraps measured 51F. The prep was finished about hour prior to inspection. CDI- PIC took the clear wrap off items and put them in standup freezer to quickly cool. Cooling methods discussed at the time of inspection. -0 pts-

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 the facility without the high temp plate or sticker for high temp dish machine. CDI- PIC provided high temp dish plate to measure the temperature of dish machine at the time of inspection. -0 pts-

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: http://meck.co/FoodSafety 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 chicken salad with discard date of “12/18”. CDI, PIC voluntarily discarded chicken salad. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 cut lettuce with date mark for date of prep. CDI, PIC date marked cut lettuce for date of prep.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloth in quaternary sanitizer at 50ppm. Corrected during the inspection (CDI) - Sanitizer was replaced.

4-501.11 Maintain equipment in good repair. - Observed torn gasket in tall reach-in cooler. Needs to be repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Thoroughly clean tape and tape adhesive from exterior of containers. Containers with tape and tape adhesive taken to three compartment sink to be clean and rewashed again.

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 Provide a max/min thermometer for high temp dishmachine. The chef max/min was broken at time of inspection and was ordered at time of inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Discussed with PIC rule regarding written plan for vomiting or diarrheal events. After discussion, PIC provided the plan to REHS.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handsink in toilets.

4-602.13 Nonfood Contact Surfaces (C) Observed sticky cabinet drawers. Clean at a frequency to keep clean and when visibly dirty.