ZANZIBAR CAFE

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands prior to donning gloves after entering kitchen from front of house. CDI- EHS discussed, PIC had employee discard gloves before properly washing hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee fail to wash bare hands after picking item off of floor. CDI- PIC had employee properly wash hands.

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 directly over Ready-to-eat foods. CDI- PIC had employee readjust storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed shoe string being used as handle, directly contacting rice in warmer. CDI- PIC voluntarily discarded rice and lid.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed household use only pesticides “hot shot” held in establishment for use against flying insects. CDI- PIC removed item to be discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout establishment.

4-501.11 Maintain equipment in good repair. Observed vent in walk-in leaking water.

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 gaskets of reach-in unit, handles of holding units, racks storing equipment, all in need of cleaning. *REPEAT*

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.Observed facility in need of cleaning under and behind equipment, on walls, and around ceiling vents. *REPEAT*

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. *REPEAT* For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fufu being held above room temp on prep shelf on cookline. CDI- PIC voluntarily discarded item. 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). 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 trays with TCS food glass reach-in being held without a date. PIC stated items had been prepped and stored on 2/4. CDI- PIC had date labels marked on fridge after discussing date marking procedures with EHS. 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 .

3-304.12 (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 spoon being held in water temping below 135F. CDI- PIC replaced water to correct temp.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in WIC. *REPEAT* 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed wooden spoons being used in establishment that are not smooth, not free of seams, chipped, and pitted. CDI- EHS discussed with PIC, PIC removed items to be discarded.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed no chemical sanitizers for 3-comp present in establishment. PIC stated manager went to store for bleach prior to dishwasher arriving for shift later. CDI- PIC arrived with bleach. EHS will conduct follow up to assess, failure to provide sanitizer on visit may result in permit action.

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 gaskets of reach-in unit in need of cleaning. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed pipe under handsink in kitchen leaking when water is running.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.Observed facility in need of cleaning under and behind equipment, on walls, and around ceiling vents. *REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles throughout facility. *REPEAT*

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 Cooked food in freezer without prep dates. Also observed food in RIC without thaw date. CDI dates were added. REPEAT 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 Cooked food in freezer without prep dates. Also observed food in RIC without thaw date. CDI dates were 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 . 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility has a thin probe thermometer however , not working. EHS will return in 10 days

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 squeeze bottles without labels.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in WIC.

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 debris on shelving in WIC, also observed RIC in need of cleaning inside and out. REPEAT

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable.Observed hand sink not flushed to wall. 5-205.15 Maintain a plumbing system in good repair. Also observed sink leaking under hand sink.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed lots of clutter not necessary for business operations or maintenance. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.Observed facility in need of cleaning.REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles throughout facilityREPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED no employee health policy in the facility during inspection. PIC was provided a new one and education provided on the importance and needs to have one. A visit will be made to ensure it is printed and posted on the wall. 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 times in the WI out of temperature. Unit temperature was 41F. CDI. Facility voluntarily discarded the food. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed items in the cooler without dates. CDI. PIC indicated that they were taken from the freezer yesterday and date marked from when made. 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 is not been labeled, or if the label is incorrect. -P. Observed items in the cooler without dates. CDI. PIC date marked, indicating they were made yesterday. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kits in the facility during inspection. Verification visit will be made to check on the strips

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 build up on shelves in the WI cooler. Needs to be replaced or repaired. Repeat

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in flooring behind ice machine and dishwasher. Observed cracked tiles near dish machine. Repeat 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on the ceilings. Repeat

6-301.14 Post a handwash sign at each handsink. OBSERVED NO HAND SIGN AT HAND SINK DURING INSPECTION. CDI. PIC was provided one. REPEAT

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 items in the cooler without dates. CDI. PIC indicated that they were taken from the freezer yesterday and date marked from when made. 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 .

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed build up in wash and rinse solution. CDI. PIC replaced

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in flooring behind ice machine and dishwasher. Observed cracked tiles near dish machine. Repeat 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on the ceilings. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. OBSERVED NO HAND SIGN AT HAND SINK DURING INSPECTION. CDI. PIC was provided one

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the times in the WI out of temperature. Unit temperature was 49F. Facility voluntarily discarded the food. All the food left in the facility was hot holding and will be served this lunch. Facility will voluntarily closed after lunch until repair done tomorrow. EHS will be back tomorrow to check on the 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 .

3-501.18 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. Observed multiple items in the facility with expired dates. CDI. PIC voluntarily discarded. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in dish pit area.

4-501.11 Maintain equipment in good repair. Observed WIC not properly functioning. **3DAY VERIFICATION REQUIRED**

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 build up on shelves in the WI cooler. Needs to be replaced or repaired. Repeat

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in flooring behind ice machine and dishwasher. Observed cracked tiles near dish machine. Repeat 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on the ceilings.

2-201.11(A - C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility did not have knowledge and owner could not locate the updated Employee Health Policy and acknowledgment form. CDI: educated and provided owner with website link to obtain updated Employee Health acknowledgment form to properly inform employees.

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 greens, potato greens and pepper soup prepared yesterday above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded. **REPEAT** -3- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food and working with clean equipment and utensils while not wearing hair restraints.

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 build up on shelves in the WI cooler. Needs to be replaced or repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in flooring behind ice machine and dishwasher. Observed cracked tiles near dish machine. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -0- For more information on becoming a certified food protection manager 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 greens, potato greens and pepper soup prepared yesterday above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded. **REPEAT** -3- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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- Observed onion sauce, pepper sauce, green beans, pepper soup, greens, potato greens, cut tomatoes, chicken and chicken wings with no dates. Per PIC, these items were prepared yesterday. Observed onion sauce date marked 10/20. Per PIC, item was prepared yesterday. -CDI- PIC properly date marked these items. **REPEAT** -3- 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 .

3-501.15 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 greens, potato greens and pepper soup prepared yesterday that didn’t properly cool down. **REPEAT** -1- 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. -Pf- Observed cassava thawing under running water at 77F and not submerged in water. **REPEAT** -0.5-

4-502.11(A) Maintain utensils in good repair. Observed some utensils in need of repair due to being worn down, burnt, broken handles and tarnished metal. Replace. **REPEAT** -0.5- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with several deep groves. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed food stored in non food-grade containers.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in flooring behind ice machine and dishwasher. Observed cracked tiles near dish machine. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on walls, ac vent cover and hood system. Increased cleaning frequency recommended. **REPEAT** -1-

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 greens, onion sauce, corned beef and other items prepared today cooling in RIC and lowboy with no change in temperature due to inadequate refrigeration with ambient temperatures between 55-57F. Observed soup and cassava prepared yesterday above 41F. Refer to temperature chart. -CDI- PIC moved items prepared today to freezer and voluntarily discarded of items prepared yesterday. **REPEAT** -3- 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 housemade onion sauce, raw fish and chicken above 41F in stand alone RIC. Observed ambient air of stand alone RIC at 55F. Observed cassava, beans and soup in lowboy above 41F. Observed ambient air of lowboy at 56F. Observed WIC not being used due to not properly functioning. Per PIC, unit has not been working for about 1.5 weeks and no one is able to repair it until week after next. -CDI- PIC moved all items prepared today and all raw items to freezer. PIC voluntarily discarded of all items prepared prior to today. **IMMEDIATE PERMIT SUSPENSION UNTIL FACILITY HAS ADEQUATE FUNCTIONING REFRIGERATION.** **3DAY VERIFICATION REQUIRED** **REPEAT** -3- 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-/ 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- Observed cooked turkey in freezer prepared yesterday with no date mark. Observed soup dated 10/3, but per PIC, item was prepared 10/5. -CDI- PIC properly date marked items. **REPEAT** -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 .

3-501.15 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 food cooling in stand alone RIC and lowboy that were not properly functioning, filled to the top, stacked high and with tightly covered lids. -CDI- PIC moved items to freezer. **REPEAT** -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. -Pf- Observed chicken thawing in prep sink submerged in water at 85F. -CDI- EHS educated PIC on proper thawing methods and PIC placed chicken back into freezer as item had been out for less than an hour. -0-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed thermometer not properly functioning due to needing a new battery. **10 DAY VERIFICATION REQUIRED** -0.5- 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in stand alone RIC and lowboy.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in dish pit area. **REPEAT** -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed standing water in pots stored as clean. -0-

4-501.11 Maintain equipment in good repair. Observed WIC, stand alone and RIC not properly functioning. **3DAY VERIFICATION REQUIRED** **IMMEDIATE SUSPENSION ISSUED. FACILITY TO REMAIN CLOSED UNTIL REFRIGERATION HAS BEEN REPAIRED** **REPEAT** -0.5- 4-502.11(A) Maintain utensils in good repair. Observed some utensils in need of repair due to being worn down, burnt, broken handles and tarnished metal. Replace.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in flooring behind ice machine and dishwasher. Observed cracked tiles near dish machine. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on walls, ac vent cover and hood system. Increased cleaning frequency recommended. **REPEAT** -0.5-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures were cleaning vomit/diarrheal events. PIC stated previous EHS emailed procedures, but procedures were never printed. CDI-EHS provided printed copy of approved V/D procedures. For more information please visit: http://meck.co/FoodSafety

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs stored over spring mix. CDI-PIC moved eggs to a lower shelf.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed portioned soups that are removed from cold holding and placed in warmer. Warmer does not have the ability to reach 165F. Soups were 127-131F. CDI-EHS discussed proper reheating for hot holding with PIC and PIC voluntarily discarded soups.

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. 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 . Observed chicken wings, turkey necks, and crispy chicken that was cooked previous evening that never reached 41F or less within 6 hours. PIC stated it is the responsibility of the evening staff to ensure cooling temperatures are met. There is no cooling log maintained. CDI-EHS recommends cooling logs and improved cooling methods. PIC voluntarily discarded TCS foods that did not cool to 41F or below within 6 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed soups in warmer at 127-131F. CDI-EHS discussed hot holding requirements with PIC and PIC stated in the future they will switch back to just cold holding soups and microwaving portions when needed. PIC voluntarily discarded soups that were hot held below 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed TCS foods in WIC ranging from 43F-46F. Ambient temperature of cooler was 51F. Temperature of WIC did not drop during inspection. PIC voluntarily closed establishment until repairs can be made and WIC is fully operational. EHS instructed PIC to call once repairs are made. VR is required within 3 days. PIC voluntarily discarded all TCS foods that were in WIC, except a box of frozen fish and a box of turkey necks that had been placed in the WIC to thaw.

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: 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 . 3-501.18 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: 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 . Observed cooked mixed vegetables from 5/3, cooked wings datemarked 5/3 but PIC stated they were cooked 5/16, TCS onion sauce datemarked 3/20 but PIC stated it was prepared 5/16. There were other prepared foods that had been frozen and pulled to thaw today with no date marks. The mixed vegetables were voluntarily discarded by PIC and all other items were given accurate date marks.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household pesticides stored on shelf with other used chemicals. CDI-PIC removed household spray from the facility.

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: 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 . Observed two types of chicken and turkey necks cooling in tightly covered containers. All items had mixed cooling window. CDI-PIC voluntarily discarded foods that did not quickly cool and EHS recommended the use of vented pans and ice wands.

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 unlabeled squeeze bottles, shakers and small Tupperware container with various liquids and spices. CDI-Employee added labels to all containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests inside WIC and kitchen prep area. Increase pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry rice stored in a plastic container, directly on the ground.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs used to pick up fried foods stored on handles of fry baskets. 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 large spoon used to scoop rice stored in a jug of water at 90F.

4-501.11 Maintain equipment in good repair. Observed ice machine that was not functional. PIC stated the compressor had gone out.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in flooring behind ice machine and dishwasher. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on walls and ac vent cover. Increase cleaning frequency.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment while cooking, thawing, hot holding, and cold holding were taking place. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures were cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0 points- For more information please visit: http://meck.co/FoodSafety

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw fish in walk in cooler. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw meat thawing completely submerged in water in excess of 100F. CDI - Prep sink was drained and raw meat was thawed under running water at less that 70F. -0.5 points-

6-202.14 Toilet Rooms, Enclosed (C) Toilet rooms located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Observed bathrooms without self closing doors. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -REPEAT- -1 point-

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 Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0 points-

5-202.12 Provide at least 100F water at handsinks. Observed hot water not able to reach 100F. Hot water maintained a temperature of 82F. CDI - PIC was able to restore hot water pressure and a temperature of 104F. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw eggs stored above open container of milk in walk in cooler. CDI - Storage order was corrected. -REPEAT- -3 points-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed container of mixed greens in reach in cooler with a spoon handle making contact with food. CDI - Spoon was repositioned to no longer make food contact. -0 points-

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 bottom of reach in coolers and freezers with build up of food debris and residues. Observed cooking equipment with heavy build up of debris and residues. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -REPEAT- -1 point-

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 Observed no written procedures for cleaning vomit/diarrheal events. - Written procedures were e-mailed to PIC. -REPEAT- -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed containers of raw chicken stored above cooked chicken and vegetables (peppers). CDI - PIC corrected storage order. -1.5 points-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed heavy build up of food residues and debris in microwave used to reheat food. Recommend higher frequency and more thorough cleaning. -1.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 cooked spinach hot holding at 89F in steam table. CDI - PIC reheated spinach to 178F. -1.5 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bags of spinach thawing at room temperature on sink drain board. CDI - PIC moved spinach to cook top to thaw by the cooking process. -REPEAT- -0.5 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no functioning thin probe thermometer in establishment. A verification is scheduled for June 17th, 2022 to determine if establishment is in compliance. -REPEAT- -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of rice stored on floor near walk in cooler. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food and working with clean equipment and utensils while not wearing hair restraints. -REPEAT- -1 point-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on oven with food contact surface making contact with uncleaned and unsanitized portion of cooking equipment. -0 points-

4-501.11 Maintain equipment in good repair. Observed freezer gasket loose and hanging, observed freezer hinge broken and held together with duct tape, observed insulation inside chest freezer lid exposed. Recommend replace/repair items. Observed hot water nozzle on kitchen handsink in need of repair. -REPEAT- -1 point-

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 bottom of reach in coolers and freezers with build up of food debris and residues. Observed cooking area equipment in need of cleaning. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-202.14 Toilet Rooms, Enclosed. Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Observed bathroom door not self-closing. -0 points-

REPEAT VIOLATION: 2-102.12 (A) Certified Food Protection Manager. Observed no CFPM in establishment during inspection. Observed owner arrived later during the inspection. Owner showed me the Food Handler’s certificate which is not accepted and valid. Owner must take food manager’s course in order to be in compliance.

2-201.11(A - C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility did not have knowledge and owner could not locate the updated Employee Health Policy and acknowledgment form. CDI: educated and provided owner with website link to obtain updated Employee Health acknowledgment form to properly inform employees.

REPEAT VIOLATION: 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. Establishment did not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided owner with website link to obtain template plan and quick reference poster to be posted and implemented in facility.

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 on date marking please visit: http://meck.co/FoodSafety. Observed no date marking being implemented throughout facility. Observed foods inside WIC including corn beef, chicken wings, and rice that were made yesterday not dated. CDI: properly date marked. Observed inside 4-door cooler reach-in mixed vegetables, palm butter, vegetables, and pepper soup made yesterday not dated. CDI: by properly dating since within 24 hour window.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed turkey legs thawing inside standing water of 123F at 3-comp sink. CDI: turkey legs were transferred to the prep sink and cold water was ran over top.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer missing from 4 door reach-in cooler. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed only thick probe thermometer available for use. CDI: thin probe thermometer provided.

REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing a hair restraint.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed freezer gasket loose and hanging, observed freezer hinge broken and held together with duct tape, observed insulation inside chest freezer lid exposed. Recommend replace/repair items. Observed hot water nozzle on kitchen handsink in need of repair.

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. Establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI: educated the PIC on appropriate equipment that they must provide in order to comply.

REPEAT VIOLATION: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of reach in coolers and freezers with build up of food debris and residues. Observed microwaves in need of cleaning. Observed cooking area equipment in need of cleaning. Recommend higher frequency and more thorough cleaning.

REPEAT VIOLATION: 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacles in restrooms.

REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed caulking peeling between wall and 3-comp sink. Repair. Observed floor material peeling in kitchen in various areas. Observed stained ceiling tiles in kitchen area and storage room due to leak. Owner stated that maintenance is scheduled to come out to repair leak and replace ceiling tiles tomorrow (Tuesday).

2-102.12 (A) Certified Food Protection Manager Observed no CFPM in establishment during inspection. -1 point-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures for vomit/diarrheal incidents. CDI - A written SOP was given to and reviewed with PIC. Post written procedures in establishment. -0 points-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee turn off faucet without using a barrier, such as a paper towel. Observed same employee use soap and rinse hands for approximately 3 seconds. CDI - Employee was corrected, proper hand washing procedures were reviewed, and hand washing signage was given to PIC to post above handwashing sinks. -REPEAT- -4 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwashing sink in kitchen and sinks in restrooms. CDI - Handwashing signage was given to PIC to post at each handwashing sink. -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding at 79F in steam table. CDI - PIC removed chicken from steam table and reheated on stove to 180F. -1.5 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing a hair restraint. -0 points-

4-501.11 Maintain equipment in good repair. Observed freezer gasket loose and hanging, observed freezer hinge broken and held together with duct tape, observed lid of rice cooker broken. Recommend replace/repair items. -REPEAT- -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of reach in coolers and freezers with build up of food debris and residues. Observed microwaves in need of cleaning. Recommend higher frequency and more thorough cleaning. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacles in restrooms. -0 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed FRP separating from wall in kitchen above handwashing sink. Recommend repair. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM on site during inspection.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands, then turn off faucet with bare hands. Employee did this twice, CDI-EHS intervened and explained the handwashing process.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no soap and paper towels at the bar sink. Bar is currently not used. CDI-PIC provided soap and paper towels.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed ginger stored over RTE wings. CDI-PIC changed storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning on the sides. 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed microwave in need of cleaning

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 Observed two expired food items. CDI-PIC voluntarily discarded food 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed 2 food items not DM. CDI-EHS DM. Observed expired dates on 3 items, PIC explained they make, freeze, thaw. They added thaw dates and will add them from now on.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles with the label smudged or not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil stored on the floor in kitchen area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed container lids on the floor in the kitchen area.

4-501.11 Maintain equipment in good repair. Observed stand up handle broken. Splash guard loose. 2 bulbs out in the oven.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed kitchen in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No hand towels at hand sink. CDI by adding hand towels.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up inside ice machine. CDI by cleaning ice machine

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 cooked chicken without date mark. CDI by date mark.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical cleaners stored on the 3 comp sink during use. CDI by moving to chemical storage area.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf PIC provided an oven thermometer during inspection. Obtain a thin probe thermometer .

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on the floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezers in use. Replace with commercial freezers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up inside upright freezers and cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles in the dry storage room. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed acoustical ceiling tile in kitchen. Replace with washable tile.

6-303.11 Intensity-Lighting - C Observed light out in dry storage room.