REIDS FINE FOODS BALLANTYNE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cooked onions, cooked shrimp, and feta cheese in front make unit above 41F (see temp chart). PIC stated the unit was just stocked for lunch service and items were potentially left out during this stocking process. PIC stated make unit was stocked at 11am. EHS observed numerous TCS sauce bottles held out of refrigeration during lunch service. EHS observed sauces above 41F (see temp chart). PIC stated sauces are pulled from reach in unit during busy times. EHS advised to maintain items in refrigeration or utilize TPHC if intentionally held out of temperature. EHS stated TCS foods shall be maintained at 41F during all times of storage unless cooling after preparation. CDI - PIC removed items to quickly cool in WIC. (1.5) 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 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) EHS observed diced grilled chicken (grill LB) and chipotle mayo (WIC) held beyond seven days. EHS observed squeeze bottle of fajita sauce and salsa with no date in make unit RI. EHS observed cooked onions in WIC without proper date marking. EHS observed pimento mix in make unit without proper date mark. CDI - PIC voluntarily discarded grilled chicken and chipotle mayo held beyond seven days. PIC verified prep dates for salsa, fajita sauce, cooked onions, and pimento mix and placed proper date mark. (1.5) 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. PIC stated hot bar and soups are held on time and only served during lunch hours. PIC stated there was no procedure for this process but exhibited good knowledge and EHS observed procedure being done correctly. CDI - PIC filled out TPHC form prior to end of inspection. (0) 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 EHS observed grilled chicken and cut lettuce cooling at inadequate rates during inspection. EHS observed grilled chicken on sheet rack cooling at room temperature; PIC stated chicken is left to cool at ambient temperature for 30 minutes to one hour prior to placing in WIC to finish cooling. EHS observed chicken out during inspection for an hour and observed inadequate rates (see temp chart). EHS observed cut lettuce in WIC cooling in large cambro with tight fitting lid. EHS observed no change in temperature within 30 minutes. CDI - PIC placed chicken into WIF to quickly cool and removed lettuce from container to cool on sheet pans in WIC. (0.5) 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf EHS observed raw tuna thawing in WIC in ROP. Packaging stated tuna must be removed during the thawing process. CDI - PIC removed tuna from container to finish thawing. (0)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed doors open to dumpsters outside facility. EHS advised to maintain doors closed. (0)

6-303.11 Provide required lighting intensity. EHS observed one of three light fixtures in WIC in disrepair and providing less than 10 foot candles. Repair. (0)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over RTE produce in WIC. CDI - Storage was rearranged during inspection. - 0 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food stored in floor in WIF. CDI - Items moved off of floor. - 0 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on 2 prep surfaces throughout facility. CDI - Items moved to sanitizer buckets. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed closed employee food items and laptop/jackets stored on top of food items and top shelves in coolers. CDI - Items moved. - 0.5 -