IRIE NATION RESTAURANT

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sanitizer bucket stored in hand washing sink. CDI.. Bucket was removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed food debris in hand washing sink in hall way. CDI.. Sink was cleaned out

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food not cooling without lids or coverings. REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over RTE cooked pasta. CDI unwashed produce was moved to bottom shelf 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed unwrapped onion stored on rusted shelf in RIC For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Food being hot held under 135F. Please see temp chart. CDI..Food 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 .

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 no TCS foods were date marked through facility. 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 items prepared on Monday Per food employee without date marks. CDI all items were dated marked 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 . 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 not cooling quickly due to pan being covered tightly with plastic wrap. CDI wrap was removed 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 containers of flour and sugar without labels. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door ajar during inspection. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce stored on floor in WIC.. CDI.. Sauce were moved to shelf

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in contact with flour and sugar.. CDI scoopers were removed. REPEAT

4-903.11 (A) Store cleaned equipment, utensils, linens 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 utensils stored as clean in bins with visible debris 4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed clean dishes stacked wet

4-501.11 Maintain equipment in good repair. Observed Rusted shelving throughout facility.REPEAT

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 bins used to store food with heavy debris, also observed RIF door and inside of RIF 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. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed hand lotion stored with clean dishes.

2-102.12 (A) Certified Food Protection Manager (C)Observed no CFPM on duty during inspection. REPEAT

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at back handwashing sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in handwashing sink. CDI Sink was cleaned out 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or approve alternative for hand dryingat side handwashing sink. Paper towels were added.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings Observed TCS foods not cooling without lid in WIC. REPEAT 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 over RTE food. CDI.. Raw shell eggs moved to bottom shelf. 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 gravy, chicken, collards,yams prepared previously days without date labels. CDI. Gravy was voluntarily discarded and other items were dated marked. REPEAT 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition P Observed gravy, chicken, collards,yams prepared previously days without date labels. CDI. Gravy was voluntarily discarded and other items were dated marked. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer to strong. Bleaching out strips. CDI.. Sanitizer was remade.

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 and buckets of dry ingredients without labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door ajar during inspection. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed buckets of dry goods stored with scoop handle touching dry ingredients. CDI scoop handle was removed

4-501.11 Maintain equipment in good repair. Observed shelving throughout facility rusted.

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 bins with dry goods in need to cleaning. Also observed RIF and other equipment 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 build up on walls, and floors. Facility in need of cleaning. REPEAT

-REPEAT- 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees present with active CFPM certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed cut cabbage in RIC and whole carrot on prep table that were brown in color and wilted. CDI - PIC voluntarily discarded both items.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed cut cabbage in RIC just sitting on unsanitized cooler shelf. CDI - PIC voluntarily discarded cabbage. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of Mac-n-cheese and one container of greens uncovered in WIC. Items were at or below 41F and not actively cooling. CDI - PIC covered foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed cutting guard and inside casing of oxtail slicer with dried food debris. Per PIC, slicer was last used yesterday and had not been used today. CDI - PIC cleaned slicer. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pan of jerk sauce made at 6:30am sitting on prep counter. Per PIC, sauce contains cooked vegetables. EHS provided PIC education about TCS foods. Going forward, PIC will keep sauce in WIC. 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). Observed multiple pans of mac-n-cheese, container of greens, pans of red beans and rice, and containers of marinated and raw chicken prepared the day before without date marking. CDI - PIC date marked all items. 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 .

-REPEAT- 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed packages of ROP salmon thawing in RIC. Packages were not cut open. CDI - PIC slit open packages and returned salmon to RIC to finish thawing process.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed facility without a functioning thin-probe thermometer. PIC to order a new thermometer. VR required - EHS to return within 10 days (by 11/2) to verify facility has working thin probe thermometer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of facility open to the outside upon entry into the kitchen. Per PIC, door is not normally kept open, but there was some smoke buildup from cooking and door was opened to release smoke. PIC shut door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flying insects in kitchen area due to back door being left open and unprotected. PIC to address use of an air curtain with owner.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in container with 0ppm of sanitizer measured. PIC remade sanitizer bucket. Sanitizer tested at 100ppm via facility test strips.

-REPEAT- 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 rusted shelving in RIC and WIC. Observed food residue buildup on exterior of equipment. PIC to address replacement of shelves with owner. PIC to address cleaning frequency of equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with doors open. PIC to ensure dumpster doors remain closed when not in use. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug. PIC to contact dumpster service for replacement plug.

-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 broken and cracked floor tiles in dish pit 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 buildup of debris under equipment and on walls behind cooking areas and in dish pit area. PIC to address cleaning frequency.

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

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Curry chicken, stew chicken, and collards in hot well after reheat below 165F. Foods moved to stove to reheat to 165F.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Frozen salmon in refrigeration unit in sealed packages. Packages opened.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test kit available at time of inspection. 10 days to comply.

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 shelving, dry goods containers, exterior of equipment, and interior of freezer accumulating food debris and residue in kitchen area.

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. Repair wall/floor junction at 3 compartment sink 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. Clean floors under equipment as needed.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC does not have active managerial control due to numerous priority violations. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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

5-202.12 Provide at least 100F water at handsinks. Observed hand wash in front area hot water faucet does not work. Repeat

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 and yams cooled since 10:00 a.m. still at greater than 70 degrees F. CDI cooling window missed product 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 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 Observed cooked chicken wings, cooked goat , rice and beans , and pasta held greater than 24 hours and not date labeled. CDI PIC labeled product. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer in three compartment sink at greater than 200 ppm chlorine. CDI diluted solution in sink three times to reach appropriate concentration. 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 can of domestic pesticide on floor under prep sink. Discussed with PIC on previous inspection that household pesticides can’t be used in commercial kitchens.

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 yams and greens cooled in plastic bins in layer to dense to facilitate proper cooling. Repeated demonstration have been given with the yams and yams still being cooled incorrectly. CDI cooling window missed product 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-501.11 Maintain equipment in good repair. Observed gasket in need of replacement on rear reach in cooler.

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 shelving in walk in cooler and floors of reach in freezer in need of cleaning due to build up of food debris.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster drain plug missing. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large quantity of waste and debris on ground around dumpster.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC had numerous critical violations during inspection and is not performing the duties of the PIC Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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

5-202.12 Provide at least 100F water at handsinks. Observed no hot water available at front handsink.

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 sweet potatoes being cooled with method that would not allow proper cooling without intervention. Repeat. CDI PIC changed cooling method to what was demonstrated during last inspection. 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 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 Observed stewed chicken , brown chicken , greens , rice and peas with no date labels . CDI PIC labeled products. Repeat violation. 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 .

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 can of household pesticide in kitchen area. CDI advised PIC to remove.

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 sweet potatoes cooling stacked in plastic storage bin not facilitating proper cooling . CDI PIC moved to sheet pan as was demonstrated during last inspection and proper cooling was achieved. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hood leaking water onto stoves while food was cooking . CDI Advised to discontinue operation until roof can be fixed.

4-501.11 Maintain equipment in good repair. Observed reach in cooler gasket in need of replacement.

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. General cleaning needed throughout facility.

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 roof leaking through hood in stove area.

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 one pan of rice and peas cooled from last night still at 45 degrees. CDI PIC discarded product 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 Observed nothing in walk in cooler held for more than 24 hours date marked. CDI PIC knew when products were made and date labeled items. 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 rice cooled improperly in volume and sweet potatoes cooling stacked at rate insufficient to meet cooling parameters. CDI demonstrated proper cooling to chef of sweet potatoes. 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 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish being thawed in packaged that is clearly labeled to remove from package to thaw. CDI PIC slit package open since product still frozen. -0 points-

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

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 of food and grease residue on equipment in kitchen area.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs in dumpster missing .

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 beef above raw shrimp and fish. *CDI - PIC moved fish items above the raw beef. For more information on food storage order 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 - Beans cooling in ambient air, temperature reading 81F, PIC stated they were cooked around 6:30 a.m. item outside of cooling window. *CDI - PIC voluntarily discarded item. 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- *Observed - No date marking on Fully cooked foods from 1-3 day(s) prior. *CDI - PIC knew when items were made and date marked items. 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 - Beans cooling in ambient air well past the 2 hour timeline, item not placed in cold unit in time to allow proper cooling. *CDI - PIC voluntarily discarded item. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- *Observed - No thin probe thermometer available to properly temp foods.

6-202.15 Protect outer openings of establishment from insect or rodent entry. *Observed - back door left open throughout inspection. Note: 0 Points deducted on repeat due to different violation being marked.

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 - Cooking equipment, such as, the fryer, stove/oven with grease and debris build up.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. *Observed - trash and debris build up around dumpster 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 - debris build up in hard to reach areas around cooking equipment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site during inspection. Ensure there is a CFPM on site during all hours of operation and prep.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no V/D cleanup procedure at time of inspection. CDI-V/D cleanup procedure provided by EHS.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee improperly wash hands, turning off soiled faucet with bare hands. Hands were recontaminated. CDI-EHS demonstrated proper hand washing and employee properly washed hands.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple trays of Mac and cheese that were prepared and had completed cooling two days ago still uncovered in WIC. CDI-Employee covered all trays of cooled Mac and cheese.

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 curry goat cooling from 129F at 3:18pm to 116F at 3:47pm. Curry goat was cooling at a rate of .44 degrees per minute. While in the first cooling phase, foods must cool at a minimum rate of .54 degrees per minute. Observed cooked yams at 54F at 3:20pm and 53F at 3:48pm. Cooked yams were cooling at a rate of .0357 degrees per minute. During the second phase of cooling, the cooked yams must cool at a minimum rate of .12 degrees per minute. Cooling times and temperatures would have been missed without EHS intervention. CDI-Employees changed cooling methods, utilizing an ice bath, active stirring, and placing foods in reachin freezer.

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 . Observed multiple trays of cooked Mac and cheese that employee stated were prepared two days ago without date marks. CDI-PIC added correct date marks to all RTE TCS foods held for more than 24 hrs.

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 Mac and cheese and yams that would have missed cooling time and temperature without EHS intervention. Foods were placed in WIC in dense layers without the use of an ice bath or active stirring. CDI-Improved cooling methods were utilized to increase cooling rate of both cooked TCS foods.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel pans. Allow all equipment to air dry with the use of alternative stacking methods.

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 rusting of shelving inside reachin cooler. Repair or replace.

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 food splash and grease/oil buildup on cooking equipment and shelving.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters overflowing with trash and dumpster doors open. Remove excess trash and ensure doors and lids remain closed to prevent the harborage of pests.

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 food splash and buildup on walls surrounding prep sinks, three comp sink, and cooking equipment. Increase cleaning frequency in these areas.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site during inspection. For more information on becoming a certified food protection manager 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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed raw eggs stored above RTE pasta, cheese and Alfredo sauce. CDI - Storage order was rearranged.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer at 0 PPM at the 3 compartment sink. CDI - PIC stated that they sanitizer was left over from the morning shift and was drained.

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 . Observed pasta, curry goat, Alfredo, yams, collard greens, rice & peas, & Mac n Cheese with no date marking, made the previous day. CDI - The correct date marking was added.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical spray bottle in restroom. CDI - Bottle was labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small fruit flies flying in rear part of the kitchen.

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

5-202.12 Provide at least 100F water at handsinks. Observed hot water turned off at front hand sink. CDI-PIC turned hot water on.

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 dates missing from mac and cheese, curry chicken, and 4 containers of marinated chicken in walk in cooler. PIC stated Mac and cheese should’ve been discarded yesterday evening before closing and all other items were prepared two days ago. CDI - PIC discarded Mac and cheese and a date marked the rest of the items. -REPEAT VIOLATION-

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. OBSERVED a package of frozen shrimp thawing on counter top. CDI-PIC placed shrimp in reach in cooler to properly thaw.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on counter top beside hot holding units.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous clean pans stacked wet. Separate to air dry.

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 cleaning needed at reach in freezer and reach in cooler with food debris inside of unit shelving.

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 of floors in walk in cooler and flooring near grill area specifically under and behind equipment.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf- Observed walk-in cooler being worked on with all food items out of temperature. Was informed that it had only been about an hour and that it should be back working within an hour. All the food items were left in the unit while it was being worked. All food items had to be relocated to reach-in units after direction of inspector.

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 produce in tall reach-in cooler. Corrected during the inspection (CDI) - Eggs were placed on the bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed walk-in cooler being worked on with all food items out of temperature (see temperature log). Some food items were placed in reach-in freezer to cool faster.

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 several food pans missing the date in which it was prepared. CDI - Date the items were prepared was added.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed back door to the kitchen open. Observed the presence of flies in the kitchen.

4-501.11 Maintain equipment in good repair. - Observed walk-in cooler with an internal temperature of 54F. The cooler was being worked on during the inspection.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Chef on site did not have food safety knowledge showing with numerous priority violations and no food safety managerial certification.

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. No one on site held Food Safety Manager Certification. Person in charge on site shall hold this certification. The exam must be proctored. You have 210 days from permit issuance to obtain before points will be deducted.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed uncovered employee beverage stored in refrigerator next to and above food. When asked to remove, Chef moved it to the prep table next to where he was chopping onions. I then directed him to place on the bottom shelf.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed front employee wash hands but turn off handles with bare hands. Directed how to properly wash and she complied. Be sure to wash hands before glove use. Did not observe violation but there were no paper towels in the garbage can at the hand sink.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed container of water with towel in the hand sink basin. Removed.

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 shell eggs stored in refrigerator above produce and dairy products. Moved eggs back to walkin cooler where other eggs are stored.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed Chef washing large pots in the sanitizer bay of the sink (next to clean utensils on the drainboard). He then used a strong bleach solution on the utensil in the middle bay and rinsed the bleach off in the wash bay (next to soiled towels). Stopped and directed how to properly wash, rinse, and sanitize. Advised sanitizer must not be washed off and must be at approved levels.

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 . There is no date marking system in place. No foods had date marks in the walkin cooler or refrigerator including sauces, rices, greens, cheese, etc. Owner who came during inspection said they use almost everything daily. Return verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle without label. Labeled during inspection. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer bottle at front was extremely high in chlorine. Inspector diluted the sanitizer to 100ppm Chlorine.

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 Mac n cheese made today sitting out cooling on prep table. It temped at 108 - moved directly into the walkin cooler to rapidly chill. Once the product reaches 135F it needs to be rapidly chilled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open. Keep closed.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed numerous jerk sauce containers on the floor in dry storage. Move to shelving.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth used at front stored in water. Discarded water. Discussed how to clean the surfaces with the sanitizer spray bottle and paper towels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous clean pans stacked wet. Separate to air dry.

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 numerous boxes of single service container boxes on the floor. Move to shelving.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test papers on site. Bleach is being used to sanitize so these are required. Verification required.