HILLSIDE CARIBBEAN

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: www.mecknc.gov/foodsafety Observed facility operating without a certified food protection manager present. A CFPM shall be on-site during all hours of operation.

2-301.15 Only wash hands in handwashing sink. -PF Observed PIC wash hands in prep sink. CDI: EHS provided education that employees may only use hand sink for hand washing. PIC rewashed hands in hand sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in men’s restroom. CDI: Employee stocked hand sink with soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in men’s restroom. CDI: Employee stocked hand sink with paper towels.

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 packages of raw pollock being stored over ready to eat foods in reach in cooler. CDI: PIC re-arranged items to proper storage order.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Per conversation with PIC, certain chicken items are cooked to an internal temperature of 135F to 140F before being placed in walk in cooler to cook and then chicken is later cooked to an internal temperature of 160F. EHS did not observe cooking during inspection today, but notified PIC that all animal foods must be fully cooked to required temperatures without interrupting the cooking process or approval must be obtained from Health Department to interrupt the cooking process and chicken must be cooked to an internal temperature of 165F for 15 seconds before serving. CDI: PIC confirmed understanding of required cooking temperatures and stated that he will discontinue non-continuous cooking operations and will fully cook chicken to an internal temperature of 165F before serving or cooling down.

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: 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 . Observed containers of curry chicken, chicken stew and greens cooling down in walk in cooler in plastic covered bus tubs from either the night before or early this morning according to PIC in which items did not reach cooling parameters. Also observed a large deep covered plastic container of pasta noodles cooling down in reach in cooler since early this morning that did not reach cooling parameters See temp chart. CDI: PIC voluntarily discarded all items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of pine sol being stored unlabeled on chemical storage shelf. CDI: PIC labeled spray bottle.

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 containers of curry chicken, chicken stew and greens cooling down in walk in cooler in plastic covered bus tubs since early this morning according to PIC in which items did not reach cooling parameters. Also observed a large deep covered plastic container of pasta noodles cooling down in reach in cooler since early this morning that did not reach cooling parameters See temp chart. CDI: PIC voluntarily discarded all items.

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 salmon fully thawed in reach in cooler still in reduced oxygen packaging. CDI: PIC cut open packaging to remove salmon from their reduced oxygen environment.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen. Contact pest control service provider to address issue.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of ketchup being stored on floor in dry storage room. Keep food items at least 6 inches above the floor.

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 a scoop being stored in a large container of flour in which handle of scoop was buried in flour. Store utensils with handle above the food.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in 2 door refrigerator holding above 41F. Unit ambient temperature was 56F. Unit door was ajar when EHS started taking temperatures. CDI - Items were moved to WIC for rapid cooling. Ambient temperature of unit was 37F at end of inspection with both doors closed. - 1.5 - For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 floors and walls with accumulated food debris and dirt. Clean as often as necessary to prevent accumulation of dirt/debris. Clean when food exposure is minimal. - 0.5 -

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 two pans of oxtail, prepared the day prior (11:30pm), in WIC holding above 41F. PIC stated it had not been out of the WIC since the evening prior. CDI - PIC voluntarily both pans of oxtail. - 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 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 multiple items in 2 door upright refrigerator without proper date marking. PIC stated they had ran out of labels the morning of the inspection. CDI - PIC stated items were prepped the previous day (Monday). Items were allowed to be marked with the appropriate discard date. PIC went to store to get tape to mark dates. 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 curry chicken prepared at 4:30am morning of inspection in a deep, plastic bus tub container holding above 41F. CDI - PIC voluntarily discarded items above 70F. Advise to use shallower pans for quickly cooling and then transfer to larger pans. - 1.0 - REPEAT 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 several dry goods containers in kitchen without labeling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry goods containers on the floor in kitchen area . Store at least 6 inches off the floor. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed red beans and rice in WIC above 41F. PIC was unsure how long items had been above 41F. PIC stated the rice was cooked the previous day. CDI - PIC voluntarily discarded items. Points were not escalated due to different unit involved. - 1.5 - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 and beans prepared the night before in a deep, covered plastic bus tub container holding above 41F. CDI - PIC voluntarily discarded. Advise to use shallower pans for quickly cooling and then transfer to larger pans. - 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees onsite at time of inspection with food manager certification. PIC stated she just started and is working on getting hers done. 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 macaroni and cheese in steam table at 128F. All other items in table were 135F or above. CDI - PIC placed item in oven to reheat to 165 or above. 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 goat, red beans and rice, and macaroni and cheese in upright refrigerator above 41F. PIC was unsure how long items had been above 41F. CDI - PIC voluntarily discarded items. Points were not escalated due to different unit involved. - 1.5 - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle containing chlorine sanitizer with no label. CDI - PIC labeled bottle at time of inspection.

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 scoop for red beans and rice being stored in container of room temperature water. CDI - Scoop was removed from water and placed on clean surface between uses. - 0.5 - 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 several cracked tiles through out kitchen. Need repair or replacement. Replacement of flooring has begun in front part of kitchen with plan to replace all of it. - 0.5 - REPEAT Score was not escalated as continuing improvement is noted.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or approved alternative for hand drying at the dish area handwashing sink. Also, no paper towels inside restrooms. Shared hand dryer located outside. CDI - PIC supplied paper towels for sink. - 1 - REPEAT Points not escalated due to first repeat frequency.

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 multiple items with out date marking throughout facility. CDI - PIC stated items were prepped the previous day (Monday). Items were allowed to be marked with the appropriate discard date. - 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle at front handwashing sink with no labeling. CDI - PIC stated solution was sanitizer. Bottle labeled.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed prepared items in WIC uncovered. CDI - PIC placed lids on all exposed items.

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 scoop for red beans and rice being stored in container of room temperature water. 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 sugar scoop with handle in contact with product.

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 several cracked tiles through out kitchen. Need repair or replacement. Replacement of flooring has begun in front part of kitchen with plan to replace all of it. - 0.5 - REPEAT Score was not escalated as continuing improvement is noted.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at establishment during time of inspection. - 1 - REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or approved alternative for hand drying at the dish area handwashing sink. CDI - PIC supplied paper towels for sink. - 1 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door left open during inspection. Flies observed throughout facility. Do not leave doors open to prevent pest entry or provide screening. CDI - Door was closed by PIC during inspection.

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 several cracked tiles through out kitchen. Need repair or replacement. Replacement of flooring has begun in front part of kitchen with plan to replace all of it. - 0.5 - REPEAT Score was decreased due to improvement on floor replacement.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at establishment during time of inspection. - 1 - REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple items with out date marking throughout facility. CDI - PIC stated items were prepped the previous day. Items were allowed to be marked with the appropriate discard date. - 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers in kitchen without labeling.

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 several cracked tiles through out kitchen. Need repair or replacement. - 1 - REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM at establishment during time of 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 Raw fish stored on top of butter. PIC moved fish to correct storage area. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked chicken sitting out of refrigeration for 2 hours. Placed in walk in and was above 41F. Chicken moved to oven to reheat to 165F for hot holding. 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 .

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 and build up on shelving in kitchen and prep area. More frequent cleaning required. 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 several cracked tiles through out kitchen. Need repair or replacement. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a bowl of raw marinating chicken on shelf above cooked meat. CDI. PIC moved chicken to bottom rack. 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 processing of raw chicken on cardboard at prep sink. CDI. PIC removed cardboard.

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 rice and beans prepared the day prior in WIC holding above 41F. PIC stated it had not been out of the WIC since the evening prior. CDI. PIC voluntarily discarded rice and beans. 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 multiple items with out date marking throughout facility. This has been a problem for every inspection since permitting. VR is needed to implement an RCP. 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 and beans prepared the night before in a deep well covered container holding above 41F. CDI. PIC voluntarily discarded. Advise to use shallower pans for quickly cooling and then transfer to larger pans. 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 .

4-601.11(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 and build up on shelving in kitchen and prep area. More frequent cleaning required.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove outside washing machine, ice machines, and other items in back area that are not necessary to food establishment operation. 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 several cracked tiles through out kitchen. Need repair or replacement.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or approved alternative for hand drying. PIC supplied paper towels. CDI

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food items in refrigerated storage without cover. CDI food items covered. No escalation of points not repeat violation.

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 multiple items cooked the day prior with no date marking. PIC date marked items. Repeat. VR required 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 Several items date marked with wrong month (6 vs 5). Date marks were corrected. CDI 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 .

4-502.11(A) Maintain utensils in good repair. Observed two knives with chipping. PIC discarded one and took other out of use until it could be sharpened. CDI Not repeat violation

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove outside washing machine, ice machines, and other items in back area that are not necessary to food establishment operation. REPEAT

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Employees present at beginning of inspection were not aware of requirements of the food code - multiple risk factors out of compliance - date marking, cold holding. PIC present shall have active managerial control of establishment and ensure risk factors are being controlled. CDI - PIC arrived at establishment during inspection and was aware of requirements. Repeat

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 employee present during inspection with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification.PIC with certification arrived within 5 minutes of arrival. Establishment has 210 days from the date the permit was issued before points will be deducted for this violation. REPEAT. CDI

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three containers of RTE food: mac and cheese, and two rice bowls, with plastic grocery bag in contact with top of food. Use food lids or material such as foil to cover food. PIC voluntarily discarded.CDI

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, chicken, collards, oxtail, and cabbage not reheated to 165 within the 2 hour window. PIC discarded. CDI Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheddar cheese holding at 47 F. Ambient temperature in the RIC was 47F. RIC needs repair. VR required. Cooling throughout rest of facility, cold holding improved. Repeat 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No TCS items in facility that had been made/opened previously had date marking. PIC placed dates of when items were prepared. Repeat. CDI 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed different sanitizer than label stated. PIC took label off and relabeled sanitizer. CDI

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple food containers stacked wet. Need to air dry first then stack.

4-501.11 Maintain equipment in good repair. Observed RIC holding ambient of 47F. Needs repair.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove outside grills, microwaves, ice machines, and other items in back area that are not necessary to food establishment operation. REPEAT

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Employees present at beginning of inspection were not aware of requirements of the food code - multiple risk factors out of compliance - hand washing, cooling, reheating, date marking, cold holding. PIC present shall have active managerial control of establishment and ensure risk factors are being controlled. CDI - PIC arrived at establishment at end of inspection and was more aware of requirements.

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 employee present during inspection with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. Establishment has 210 days from the date the permit was issued before points will be deducted for this violation. REPEAT. 0 pts.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee failed to wash hands after handling mop bucket and after handling soiled towels and dishes. Employee then went to preparing food on the stove top. CDI - Employee educated on when to wash hands. // 2-301.15 Only wash hands in handwashing sink. -PF - Employee observed rinsing hands in prep sink. Only wash hands in hand washing sink. CDI - Employee educated. // 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 - Employee observed washing hands for less than 5 seconds. Scrub hands with soap for at least 10-15 seconds when hand washing. CDI - Employee educated.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Rubber gloves and metal pole stored in hand washing sink at start of inspection. Maintain hand washing sink accessible for employee hand washing. CDI - Items removed. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels not at hand washing sink. CDI - Employee placed paper towels at hand washing sink.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Jerk chicken measured 126F. Jerk chicken had been reheating in unit for over 2 hours. Chicken in steam table measured 109F and had been reheating for 1.5 hours. Use stove top or other equipment designed for rapidly reheating food. CDI - Chicken moved to stove top and reheated to above 165F. Jerk chicken discarded.

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: 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 . Rice and beans began cooling at 10:15AM and measured 114F at 12:30PM. Beef patties cooling for over an hour on counter. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Rice and beans discarded. Beef patties moved to walk-in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 . Beef patties sitting on prep table out of temperature control at 75F. Employee stated they have been there for 1 hour. Both pans of rice in the walk-in cooler measured 50F and 53F. Employee stated they had been out while they were reheating some of the rice from the pans. Store TCS foods under time or temperature control. CDI - Beef patties moved to cooler and rice left uncovered to cool.

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 . Cooked fish in upright cooler missing date label. 2 pans of rice in walk-in cooler missing date labels. CDI - PIC placed date labels on items. Kept at half credit due to no increase in severity from last inspection. REPEAT

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 . Beans cooling on prep table for over 2 hours. Beef patties cooling at room temperature for 30 minutes. Place cooling TCS foods in refrigeration, such as the walk-in cooler to rapidly cool. CDI - Beans discarded and beef patties moved to cooler. 0 pts.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Front door left open during inspection. Do not leave doors open to prevent pest entry. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of sweet potatoes observed on the floor. Store at least 6 inches off the floor. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on prep tables and surfaces throughout kitchen and bar. Store in sanitizer solution when in between uses. 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. Rice scoop stored in room temperature water. Do not store in-use utensils in room temperature 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. Shelves in walk-in cooler, inside upright cooler, and microwaves need to be cleaned. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water is only 88F. VR - Verification required by tomorrow that hot water is at least 120F. PIC states that technician is coming between 2:30 and 4PM to repair hot water heater.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove outside grills and other items in back area that are not necessary to food establishment operation. REPEAT

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 PIC is not food safety certified. Permit Holder has 210 days from date of permit issuance to obtain certification. CDI info provided to PIC.

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 PIC did not provide written procedures for V&D events. VR required with 10 days.

6-301.14 Post a handwash sign at each handsink. Restroom hand sinks need hand wash signs. CDI

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food items in refrigerated storage without cover. CDI food items covered.

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 . Observed multiple food items in refrigerated storage without date labels. (Rice, corn, pork, chicken, mac and cheese) CDI by date mark. Prepared yesterday per PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles in use without labels. CDI by labeling containers.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths stored on food prep surfaces. Store in a container with sanitizer.

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. Repair ledge surface next to prep sink.

5-501.17 Provide a covered waste bin in female restrooms. Waste bin in female restroom is not covered.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Add waste bin at kitchen hand sink.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed multiple charcoal grills, stationary vehicles, unapproved storage building on site. Clean up around outside areas on premises.