KEN COOKS

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 shell eggs stored directly over raw beef in double door RIC. CDI - PIC correction storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in glass single door RIC open blue bag of raw chicken and container housing raw pork chops above 41F. CDI - PIC voluntarily discarded blue bag of raw chicken and container housing raw pork chop. See temp chart 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 in single door RIC portioned container of potato salad and large container of collard greens prepared yesterday above 41F. CDI - PIC voluntarily discarded both portioned containers of potato salad and collard greens. 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 wet wiping cloths stored underneath sanitized dishes on 3-comp-sink drainboard. CDI - PIC removed wet wiping cloths.

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 low boy cooler pool water and food debris. Increase frequency of cleaning unit.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch cooked, RTE chicken with bare hands. CDI PIC discarded piece of chicken. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 yams prepared from raw and cooked on Sunday, 5/24/26, placed, per PIC from RIC to hot box at 11 am. Observed items did not achieve 165 F in two hours required. CDI Item voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac and cheese placed in hot box more than 2 hours prior not holding 135F and above. CDI PIC 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mulitple raw fish items holding above 41F in RIC with glass front that is directly across from heat source (oven). CDI PIC placed items in silver RIC across from prep 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). Observed several items made Sunday with no date marking. All ready to eat items prepared or opened more than 24 hours must bare a date mark. VR required. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no head covers. Repeat

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 two containers of sugar and rice with handles in product. CDI PIC repositioned handles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on metal pans-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flying insects in prep area and facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without head covering.

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 and residue on outside of RICs and RIFs. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed cold water not working at one prep sink. Previous violation repaired. Repeat. No escalation in 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 a couple ceiling tiles in rear dry storage area with water damage. Replace.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal beverage on prep top. CDI PIC moved drink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed macaroni draining in handsink at beginning of inspection. CDI - PIC moved colander and educated on proper use of handsink. -1-

4-101.11 (A) - (E ) Food contact surfaces shall be (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable. Observed non-stick pans in facility that are used for cooking that are no longer coated in areas. Remove these from facility and use cooking pans that are smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. - Observed the gaskets to the 2 door RIC at the entrance of the dry storage room to be torn/falling off in multiple places. PIC stated this was damaged while in use. Repair. REPEAT -.5-

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 heavy buildup on ansul fire suppression system and on inside of hood system. Heavy buildup also present on cooking equipment. Clean more often to prevent buildup. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at piping under 3-comp sink. Repair. -0-

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 an employee drink stored on the edge of the shelf adjacent the microwave and directly above a prep table with open containers of spices/food products. CDI - PIC moved spices and moved the drink to the lower shelf of the prep table.

4-501.11 Maintain equipment in good repair. - Observed the gaskets to the 2 door RIC at the entrance of the dry storage room to be torn/falling off in multiple places. PIC stated she was aware of the issue already as it happened when they were cleaning and has it on a list of items that needs to be repaired.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed the nozzle to the 3 compartment sink sprayer to be hanging in the rinse basin. CDI - PIC hung nozzle up so that it is above the flood rim of the sink basin.

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. Exterior of 1 reach ins and fryer accumulating residue. No points deducted.

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 some areas of floor in need of cleaning.

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

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 floor near stove in need of cleaning.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken thawing under running water measuring 81 degrees . CDI PIC added ice.

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 minimal cleaning needed on equipment due to build up of food debris.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on prep top with open bag of cheese. PIC moved sanitizer bucket.

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 trays stored unprotected and facing upward. CDI PIC inverted trays.

For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open package of raw chicken above fries and green beans in Reach in freezer. CDI PIC corrected storage order. REPEAT points not escalated because of improvements since last inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed several chemical aerosol sprays on front counter with desserts and condiments. CDI PIC moved aerosol sprays.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed package of single service containers on the floor in storage room. CDI PIC put containers on shelf

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer and refrigerator being used for customer food. Household refrigerator does not close. 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 large amount of buildup and debris on floor under prep sinks.

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 bacon, sausage stored above RTE food in the new catering stand up fridge. CDI- Storage order corrected and education provided at the time of inspection. -1.5 pts-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw chicken sat out and being thawed at the prep sink. CDI- Approved thawing methods discussed with PIC. Chicken put in the fridge while thawing. -0.5 pts-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on metal pans above 3 compartments sink. -0.5 pts-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a brand new refrigerator that is not commercial equipment (Samsung, Model name: RF18A5101SR/AA) added in the kitchen to hold catering foods for children with behavior challenging programs. All equipment need to be commercially approved. 4-501.11 Maintain equipment in good repair. Observed broken gasket on the stand up freezer next to the prep unit. Need repair/replace. -0.5 pts-

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 over RTE milk, cheese products. CDI-PIC moved eggs to the bottom shelf and EHS discussed shelf storage. EHS pointed out they have a storage order sheet on the prep unit.

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 a wooden shelf in the back for dry storage, the shelves are not stained, sealed or painted. PIC has placed a plastic table cloth over the shelves. This material is not easily cleanable.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed collards and cabbage over RTE chicken. CDI-PIC and EHS has a discussion and EHS pointed to the storage order sheet they have on the fridge. PIC and EHS moved collards below RTE foods and above raw. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer coming out of the sink above 400PPM, and the water was 120F. The water was not coming out at the proper temperature for the sanitizer to read correctly, and it appeared to strong. PIC called maintenance while EHS was on site and they are going to be coming to repair. EHS showed how to make sanitizer by hand and gave a few test strips to test until Ecolab comes by. VR REQUIRED 7/3/2022

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 a container of chicken sitting under a heat lamp at 120F. PIC said they do not re-serve and it only lasts 1-2hrs (they refry afterwards) CDI-EHS provided TPHC procedures for the fried chicken and they added a time stamp to the chicken. EHS will verify this at next inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC strips in the facility, they have sink/sanitizer but that is not the appropriate strips. VR REQUIRED 7/3/2022.

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 vomit kit plan poster on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch in a bottle that's says "refrigerate after opening" sitting on the shelf and in cups. The ranch was 56F. PIC said they had just opened it and bought it from Sam's club. PIC showed receipt and it was within the last hours that is was delivered. CDI-PIC put ranch in the cooler, and it was warm from sitting on the shelf in the store and then opened to be prepped.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bathroom cleaner stored over a prep unit. CDI-PIC moved cleaner to a bottom shelf.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only a large cooking dial thermometer on site. PIC said they had recently broken the other one and it was there but would not turn on. VR REQUIRED 1/30/2022

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 back dry storage area shelves made with plywood boards. This are not painted. EHS advised to paint so they can be easily cleanable.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork chops stacked high in a pan, and leaking onto the counter-this was placed in the reach in right next to and in the same pan as potatoe salad containers, as well as pineapple chunks. Observed raw beef above collard greens in the stand up 1. Observed raw eggs (some broken) stored over RTE cheesecake. CDI-PIC has fixed all issues, putting RTE above raw, separating the raw pork that was leaking and EHS explained it at length.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken sitting out on the counter at 76F. PIC said they cooked it yesterday and it set out 1.5hrs to warm up to de-bone. CDI-PIC got food employee to de-bone and they put it in the stand up freezer for quick cooling.

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 collard greens in a medium size plastic container at 54F in the stand up cooler with the lid on. PIC said they made it this morning 10am. CDI-EHS took lid off to help cooling process.

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 pan of cooked potatoes inside reach-in cooler with initial cooling temperature of 89 F. Reach-in unit unable to cold hold properly. CDI. PIC moved container into secondary reach-in cooling unit and observed temperature drop to 71 F in 50 minutes; did not meet cooling parameters, PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork chops, ground beef and salmon inside reach-in cooler above 41 F. CDI. PIC turned down unit below 41 F; PIC moved boiled potatoes & salmon to a secondary reach-in cooler to achieve 41 F cold holding; observed drop in temperature.

3-501.15 Cooling Methods - PF. Observed several pans of meatloaf, chicken thighs & rice cooling in ambient air on speed rack and above stove. CDI. PIC took these items inside reach-in cooling unit to achieve the cooling process. 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.

3-501.13 Use approved thawing methods. Observed bucket and pan full of raw chicken thawing at 75 F. TCS foods shall be thawed completely submerged under running water at a temperature of 70 F or below.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloth stored on food contact surface.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of bulk to-go trays and packaged drinking containers stored on floor in back room.