COPPER AND THYME

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 employee beverage on food preparation table with Food present. CDI removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. observed hand blocked with rolling cart. CDI removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P observed open bag of arugula withered. PIC discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw shell eggs, stored above, ready to eat foods in both the reach in cooler as well as the walk-in cooler. CDI reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 open bag of arugula, withered with no date Mark CDIPIC 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 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 many different hot TCS foods cooling on speed rack in kitchen temperatures range from 65 to 129°F. CDI removed to walk-in cooler to speed up cooling. Reminder cooling for meal prep must reach final temperature of 41° before it can be transported and delivered. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. observed two plastic containers of a white granular solution believed to be salt, but unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed open bag of panko breading and dry storage.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soileddry, wiping cloth on food prep surface.