URBAN DISTRICT MARKET

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw animal foods above RTE foods in the lowboy cooler in Crispy Patty. CDI PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial build-up inside ice machine on ice deflector. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer at the 3 comp sink near the dish machine at 0ppm Quat. PIC put a ‘Do No Use” sign on the sink until the repair is done. VR needed 10-24-26 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and beef in the HH bar of Bop Bop below 135F. PIC stated that these foods were cooked today within the last 2 hours. CDI PIC removed all tcs foods and reheated to 170F 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kimchi, noodles, Steamed broccoli, and tofu in the CH bar of Bop Bop above 41F. PIC stated that these foods were cooked today within the last 2 hours. CDI PIC removed and put all the tcs foods in the freezer to cool down quickly. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 sanitizer buckets on the prep top with food and utensils. CDI PIC moved sanitizer buckets.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects throughout the kitchen and back prep areas. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food stored directly on the floor in the WIF. CDI PIC had boxes put on a shelf REPEAT

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken behind raw beef in the cold drawer and behind raw pork in the prep top. Also observed raw eggs stored above beef in the RIC. CDI PIC corrected the storage order. 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 cooked steak in warmer below 135F. CDI PIC reheated to 170F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tcs toppings in the ramen topping bar above 41F. CDI PIC voluntarily discarded and adjusted temperature on the unit For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (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 date mark on salsa cups in the cold drawer, shredded cabbage, and Cole slaw in the prep units CDI PIC provided date mark. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects throughout the kitchen and back prep areas.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees working in the kitchen with watches on their arm.

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 the handles of scoopers touching the food in multiple dry ingredients bins. CDI PIC removed scoopers from the bins. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed spoon stored on top of the rice cooker unprotected.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple stacks of single service trays stored unprotected with the food contact surface exposed throughout the kitchens. CDI PIC inverted the trays. 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 multiple boxes of single service containers directly on the floor in the storage area.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial build-up inside ice machine on ice deflector.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked beef, pork, and chicken in warmer < 135F. Warmer was not fully heated when food items were placed inside. CDI- reheated all food items to > 165F and returned to fully warmed holding 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed ramen bar toppings (table top refrigeration unit in grocery area) stored in unprotected unit. CDI- PIC added sneeze shield over unit.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in basin of handwashing sink. CDI.Sink was cleaned out during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils stored as clean with visible debris. CDI.Utensils and dishes were removed and set to dishwasher. REPEAT 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 lettuce kimchi (also other non TCS) out of temp. CDI..Low boy was replaced during the inspection and ALL 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding foods using TPHC that were not included on the facility’s written TPHC procedures. Sauces and batters. CDI..Items were added to TPHC sheet. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 in-use utensils stored in water at a temp below 135F 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 handles of scoopers in direct contact with flour, rice and yeast

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 containers used to store clean utensils with debris.

4-501.11 Maintain equipment in good repair. Observed low boy cooler not working..CDI.. Cooler was replaced during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on meat slicer. CDI. PIC removed and cleaned. Repeat. ****all other equipment are properly cleaned.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. OBSERVED cooked pork with expired dates. CDI. PIC voluntarily discarded. ****all other items were properly dated. 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 . 3-501.17 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 the facility without dates. 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 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 employee working with food without a hair cover.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at 0ppm quart. CDI. PIC replaced the solution.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish 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 cleaning needed on non food contact parts of the ice machine.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed MULTIPLE RAW items stored directly above ready to eat food in both WI and RI. CDI. PIC changed the storage. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 chicken, beef, shrimps commingled in RI freezer. CDI. PIC changed the storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on thermometers. CDI. PIC removed to be cleaned. Repeat ****IMPROVEMENT FROM LAST TIME. 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 .

3-501.15 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 items being cold in tightly covered containers. CDI. PIC removed the covers. 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 items stored directly on the floor in the WI cooler.

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 items stored directly on the floor. In the storage area.

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

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 standing water on the floors.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored throughout. -CDI- PIC removed items.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spoons stored in hand sink. CDI.PIC removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw pork stored directly on vegetables. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 chicken, beef, shrimps commingled in RI freezer. CDI. PIC changed the storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on clean parts of cleaned dishes. CDI. PIC removed to be cleaned again. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 0ppm in dish machine during dish washing. Unit is placed out of service and a visit will be done to check on the unit. 3 comp sink is being used for dish washing. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed beef, shrimps, ham in prep unit at temperatures above 41F. CDI. PIC voluntarily discarded. ***all other food was holding at right temperature. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. OBSERVED multiple items with expired dates. CDI. PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 the facility without dates. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in some areas. -0-.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with wrist watches and jewelry. -0-. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water in dishes stored as clean. Repeat ****improvement from last time. 0

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. OBSERVED sausage with expired dates. CDI. PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed facility preparing and serving sushi without approval. Facility needs to contact the county for approval. CDI. Process was discontinued. For more information on how to request a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

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 tongs stored with handles touching the food.

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

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 vents in the kitchen prep area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks on prep tables throughout. -CDI- PIC removed items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw eggs over RTE whipped cream in lowboy at coffee stall. Observed raw eggs over cheese and kimchi in RIC at beef and claw. Observed raw chicken, shrimp and octopus over RTE carrots, green onions and other items at RIC at ka udon. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw chicken over pork in meat and produce WIC. -CDI- PIC corrected storage order. **REPEAT** -3- 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- Observed items in grab and go unit above 41F. Refer to temperature chart. Observed ambient air of grab and go unit at 45F. -CDI- PIC voluntarily discarded items and moved raw meats to freezer to rapidly cool down. PIC will only keep items in unit on TPHC until unit has been repaired. **3DAY VERIFICATION REQUIRED** **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed onigri and kimbap in grab and go unit with no time stamp. Observed no time stamps on baby octopus, tammali, corn and other items at ka udon. Observed pork and chive, and shrimp buns in RIC at stuffed with time stamps already pre-placed on items. -CDI- PIC placed time stamps on onigri and removed time stamps on other items. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed 2 spray bottles with no label. Per PIC, one bottle contained oven cleaner. -CDI- PIC labeled oven cleaner and discarded of contents in other bottle. -0-

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 2 containers of flour, oil, water and sugar with no labels. -CDI- PIC labeled these items. **REPEAT** -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water in dishes stored as clean. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying dishes as they came out of the dish machine. -CDI- EHS educated PIC on allowing items to air dry and not using a cloth to dry items. 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 clean utensils stored in metal containers with debris. -0-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed PIC and 2 food employees drinking from an open cup in food prep areas. -CDI- EHS educated PIC on the use of closed beverage containers and PIC had drinks discarded.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC and food employee wash hand without using a barrier to turn off faucet. -CDI- EHS educated PIC on when to wash and PIC and food employee properly rewashed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC clean thermometer in hand washing sink. -CDI- EHS educated PIC on proper use of hand washing sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can in front of hand washing sink behind the rare butcher. -CDI- PIC removed trash can. -1-

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 octopus stored under raw beef, raw scallops stored over RTE rice cakes, and raw beef stored over raw squid at stand alone RIC behind Taco. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed partially cooked bacon using a non continuous cooking process without prior approval. -CDI- PIC voluntarily discarded bacon and will no longer use a NCC process. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed roasted mushrooms and cooked asparagus hot holding in steam box below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -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 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 milks in RIC at coffee shop above 41F. Observed raw bacon, sliced pepperjack, cheese, American and white American cheese above 41F in prep unit/RIC at front line at HC burger company. Observed raw chicken, beef, pork and crab above 41F in lowboy for crispy patty. Refer to temperature chart. -CDI- PIC moved milks to WIC to cool down. PIC voluntarily discarded cheeses and bacon. PIC moved other raw meats to WIC to cool down. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed milks in RIC at coffee shop opened yesterday with no dates. Observed cut melon in freezer of coffee shop with no date. Observed house made s sanjong sauce throughout facility date marked 7/7. Observed housemade pickles throughout facility date marked 6/30. Observed miso paste and cooked chicken in in WIC # 1 with no date. Observed cooked beef, 2 containers of whole milk, 1 container of half and half and pasta in WIC # 2 with no date. Observed pico de gallo dated 8/23, but prepared yesterday, 8/22. Observed chicken prepared 8/16 at stand alone RIC behind Taco. -CDI- PIC properly date marked milks and cut melon at coffee shop as items were prepared yesterday. PIC voluntarily discarded of housemade s sanjong sauce, housemade pickles, miso pastes, cooked chickens, pico de gallo, cooked beef and milks in WIC #2. PIC properly date marked pasta which was prepared Saturday. -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 .

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed PIC using ROP without labeling with production time and date. -1- **3DAY VERIFICATION REQUIRED**

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf- Observed PIC doing a hot pickling process without a variance. -CDI- PIC voluntarily discarded pickles and will start using a cold pickling process. -0- For more information on how to request a variance please visit: http://meck.co/FoodSafety

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 yeast, baking soda, vegetable oil, and soy sauce with no labels. -CDI- PIC labeled these items. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in some areas. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 3 food employees with wrist watches. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed wood pellets in waste area. -0-

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 missing ceiling tiles in dry storage areas. Per PIC, maintenance is coming to put in an exhaust system to pull the hot air out. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks on prep tables throughout. Observed speaker stored over clean dishes in dish pit area. -CDI- PIC removed items. -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not provide proof of food safety certification. Establishment is within 210 days of permit issuance. No point deduction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures for v&d clean up. CDI provided PIC with v&d poster and link to more information. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand sink in walk-in cold prep room did not have soap and towels available. CDI added soap and towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored over RTE sushi rolls. 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 cooked rice for rice cakes stored in warmer. Warmer was not working and rice was < 135F. Also, observed rice cakes in warming cabinet < 135F. CDI- all rice cakes placed on 4 hour time hold as a temporary measure. Discussed with PIC and recommended going forward making rice cakes and cooling in walk-in cooler in lieu of 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory posted in butcher stall for steaks. CDI- PIC posted advisory on menu board.