MARKET EXPRESS #17385

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pieces of equipment stored clean with food debris and build up located on storage shelfs. CDI - PIC pieces of equipment was moved back to 3-comp-sink. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed four in-use secondary spray bottles without any form of identification. CDI - PIC discarded solutions from each spray bottle.

6-202.13 Properly locate mechanical insect control devices. Observed insect device hanging directly over prep sink. CDI - PIC voluntarily discarded insect device. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and seating area. Increase frequency of cleaning and proper locating pest control devices.

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

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 several plastic containers/lids with stickers and sticker glue still attached stored clean near 3-comp-sink. CDI - PIC moved items aback to 3-comp-sink.

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 food/grease debris and build up on walls and ceiling throughout kitchen. Increase frequency of cleaning or replacement of FRP panels and ceiling tiles.

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 in low boy cooler stored over coleslaw and condiments. CDI - PIC corrected storage order. 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 several pieces of equipment with greasy like feel and food debris on food contact surfaces of metal/plastic bowls and trays stored clean. CDI - PIC move items to 3-comp-sink. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine lid and interior walls. Increase frequency of cleaning unit.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, sliced American cheese, and shredded lettuce above 41F in flip top unit. CDI - PIC voluntarily discarded food. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and back room area. Increase frequency of cleaning kitchen and emptying out trash. Pest control services establishment monthly.

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 several plastic containers with stickers and sticker glue still attached stored clean near 3-comp-sink.

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 food/grease debris and build up on floors and walls. Increase frequency of cleaning around hard to reach areas of cooking equipment.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling up container with water at handwashing sink. CDI - PIC educated employee on usage of handwashing sink.

REPEAT 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed several rusted and dented cans of tomato paste, cut sweet potatoes, and spaghetti sauce on storage shelfs. CDI - PIC voluntarily discarded eleven cans.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed thawed out breakfast burrito bowl above 41F in WIC. See temp chart. CDI - PIC voluntarily discarded breakfast burrito bowl from around 8:00AM. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced American cheese, cut lettuce, sliced tomatoes, and shredded mixed cheese above 41F in flip top unit. See temp chart. CDI - PIC moved food to WIF to rapidly cool down food was prepared roughly around 9:00AM. Food was observed below 41F after 30 minutes in WIF. After further investigation flip top unit and low boy cooler ambient air was observed at 47F. PIC will place worker order to have unit serviced. No other TCS were stored inside unit. PIC will use ice bath method temporarily, foods are only used for breakfast. 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 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 2 containers of cooked breakfast burritos (sausage, chicken) without any dates or identification in WIC. PIC stated food was cooked yesterday morning. EHS allowed PIC to date mark and label food 02/10-02/16. 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 container of cooked broccoli and cheese casserole with any date marking in WIC. CDI - PIC voluntarily discarded food. 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 secondary squeeze bottles without any form of identification for customer usage on counter top. CDI-PIC labeled secondary squeeze bottles.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed three employees with rings and bracelets on while handling food. CDI - PIC educated staff and items were removed.

4-501.11 Maintain equipment in good repair. Observed single door flip top unit / low boy coolers with ambient air above 41F. See temp chart. CDI - PIC will place work order to have unit services. 3 DAY VR.

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 several clear food containers stored clean with date marking stickers and adhesive residue still attached. PIC moved several containers back to 3-comp-sink.

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 food/grease debris and build up on floors and walls. Black build up was observed on FRP wall of 3-comp-sink. Increase frequency of cleaning around hard to reach areas of cooking equipment.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hoods system filters with heavy grease build up. PIC will have unit serviced.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed six rusted and distressed cans of banana pudding on storage rack. CDI - PIC voluntarily discarded cans.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of sweet/spicy chicken wings hot old holding below 135F in customer display case. See Temp Chart. CDI - PIC voluntarily discarded container. 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 .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area and seating area. During inspection pest control came to service establishment.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed shredded cheese, cut lettuce, sliced tomatoes with styrofoam pieces inside each container located in flip top unit. CDI - PIC voluntarily discarded containers of foods that containers pieces of styrofoam. Use of the Styrofoam is unknown.

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 submerged in flour. CDI - PIC placed scoop in 3-comp-sink.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several plastic food containers wet stacked on drainboard of 3-comp-sink. CDI - PIC placed containers in a proper position to self dry.

4-502.13 Single-use and single-service articles cannot be reused. Observed several aluminum pans being washed and reused for food storage. CDI - PIC discarded several washed single service aluminum pans.

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 several clear food containers stored clean with date marking stickers and manufacture sticker adhesive residue still attached. PIC moved several containers back to 3-comp-sink.

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 grease and food build up throughout kitchen especially around hard to reach areas and cooking equipment. Increase frequency of cleaning, some improvement could be seen around prep tables.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed a few personal drinks cups stored on pre top units. CDI - PIC voluntarily discarded drinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of cooked spicy chicken wings hot holding in display case below 135F. CDI - PIC voluntarily discarded pan of spicy wings. PIC unsure when food was cooked. See temp chart. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 secondary squeeze bottle of blue cheese without any form of datemarking. Observed cut liver mush in WIC and low boy cooler without any datemarking. CDI - PIC couldn't verify date and voluntarily discarded item. 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 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 cut liver mush in WIC and low boy cooler without any datemarking. CDI - PIC couldn't verify date and voluntarily discarded item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps underneath entire lower portion of exit door to kitchen. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and seating area of establishment.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair restraints. PIC stated that they need to order hair nets.

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 several clear containers stored clean with stickers and glue residue still attached on wired racks CDI - PIC moved items to 3-comp-sink. 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 wired racks above 3-comp-sink and in WIC with food debris and build up. Increase frequency 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 grease and food build up throughout kitchen in hard to reach areas around cooking equipment floors and walls. Increase frequency of cleaning to minimize build up.

REPEAT6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy grease build up and dripping from filters backsplash of frier equipment. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal bags and incenses being stored on wired racks among single services items and food. CDI - PIC moved items to office.

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 personal water bottle with twist off cap submerged inside ice machine. CDI - PIC educated employee on where to placed personal items and removed personal water bottle from in ice machine.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on the inside rim of ice machine. Increase frequency of cleaning of unit.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two pans of cut lettuce and sliced American cheese with date marking of 1/6/25 in flip top unit. CDI PIC voluntarily discarded two pans of cut lettuce and sliced American cheese. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap underneath entire lower portion of exit door to kitchen with visible light coming through.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board for flip top unit with deep scratch and score marks in need of replacement or resurfacing.

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 several clear and stainless steel containers stored clean with stickers and glue residue still attached on shelf CDI - PIC moved items to 3-comp-sink.

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 grease and food build up throughout kitchen and hard to reach areas around cooking equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal bag and incenses being stored on shelf among clean equipment and utensils. CDI - PIC moved items to office. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters with heavy grease build up and dripping on backsplash of equipment.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed container of raw chicken containing a dead fly. Observation was inside WIC. CDI - PIC discarded container of raw chicken.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed sveral flies throughout establishment and kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed in WIC A/C system leaking onto the lids of raw chicken containers. CDI - PIC move containers away from dripping A/C system and replaced container lids.

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 stainless steel scoop in large food bin submerged in flour. CDI - PIC moved scoop to dish area. Educated staff on keeping the handle facing up and out of the food.

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 box of single service To-Go boxes on the floor next to handwashing sink. CDI - PIC moved box to shelve.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink hang off wall with damaged caulking. CDI - PIC placed work order for resealing sink to wall.

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 shelves in WIC with food built up and rusting. 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 several clear containers stored clean with stickers and glue residue still attached.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside grease bin, and dumpster with doors open. Dumpster and bin are located near back door keeping doors can help with insect control.

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 overall general cleaning needed throughout kitchen area and hard to reach areas around cooking equipment. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed plastic/rubber baseboard joining wall and floor damaged and pooling water behind prep sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on prep table next to raw chicken. CDI - PIC moved cell phone. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters with heavy grease build up.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken store above raw eggs in walk in cooler. CDI-PIC moved raw chicken to lower rack where other raw chicken was being held.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several food plastic containers stored as clean with labels still on and food debris. CDI-PIC placed items in dirty dish area to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese slices, shredded cheese, and sliced tomatoes in prep top above 41F. PIC stated items were from 6:00AM today. CDI-PIC voluntarily discarded items

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 two open 2%milk containers without date marking in low boy cooler. PIC state they were open today and placed date on container.

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 near grill and fryer with small amount of grease and food debris. Points will not be escalated due to improvement in cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed wallet, keys, and cell phone next to cutting board where onions were being prepared.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front hand sink had no paper towels. CDI PIC provided paper towels. REPEAT

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed container of bell peppers with mold growth. CDI PIC voluntarily discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active dish washing with sanitizer strength at 0ppm Quat. CDI EHS educated dish washer on making manually proper Quat concentration and testing. Concentration adjusted to 100-200 ppm. PIC will contact Ecolab to have dispenser repaired. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans stored as clean with food debris. CDI PIC put pans in 3 comp sink to be washed rinsed and sanitized. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed green buildup on inside of ice machine. PIC turned machine of to begin melting ice. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed greens and wings holding in hot box below 135F. See temperature chart. CDI PIC voluntarily discarded 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep tops. CDI PIC put cloths in sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed low boy cooler not holding TCS foods at 41F or below. Ambient Air was 51F today. PIC will put in a repair order . PIC voluntarily discarded all TCS food that was in the unit. See temperature chart. PIC will not store TCS food in the unit until it is repaired. VR needed

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in female restroom.

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 near grill and fryer with large amount of buildup and debris. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wall in back near electrical boxes with chipped and cracking paint. It looks like something was removed from the wall causing this area to be exposed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee put on gloves without washing their hands first. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - Observed food employee leave his station and return without washing his hands and proceeded to put on gloves and handle food. REPEAT EHS educated PIC and employees washed their hands and put on new gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensil in hand sink. CDI PIC removed utensil from hand sink 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at front hand sink. CDI PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 90% of containers, pans, and knives stored as clean with food debris and grease buildup. Also observed plastic containers stored as clean with labels still on. EHS recommended rewashing all food contact dishes and utensils.VR needed 8-26-23 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on back side of shield in ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties, onion rings, and chicken wings in HH case below 135F. PIC stated that wings were put in case about 2 hrs ago. CDI PIC voluntarily discarded sausage patties and onion rings. PIC reheated wings to 170F. 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 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 cheese slices in prep top above 41F. Cheese slices were filled above fill line in tray. PIC stated that it was put in this morning. CDI PIC removed top portion and put in WIC to cool down. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sausage patties and gravy in WIC not date marked. PIC stated it was taken out of the freezer this morning. CDI PIC Dated foods. 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 .

3-501.19(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 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed shelled eggs on prep table on TPHC with no discard time and later observed that eggs were put back in the low boy cooler after 4 hours. EHS educated PIC and employee on TPHC procedures. CDI PIC put discard time on egg carton and discarded eggs after 4 hrs.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opening across bottom of back door.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both food employees handling food without hair restraints. PIC stated that they need to order hair nets.

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 metal cup with no handle in the rice. EHS advised PIC to purchase a scooper with a handle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes being wet stacked.

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 single service trays stored unprotected and with food contact side facing up. CDI PIC inverted trays. REPEAT

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

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle raw chicken and then proceed to wrap containers of food and plate customer order without washing hands. REPEAT CDI EHS educated employee and she washed her hands and put on gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in HH case at 117F. Potatoes were just put into case. CDI PIC had potatoes reheated to 165F 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 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 sliced tomatoes, lettuce, shredded cheese and shelled eggs prep unit above 41F. PIC stated they were put in unit 3 hours ago. CDI PIC put items in WIC uncovered to cool down quickly. EHS advised PIC to cool items down to 41F or below after prepping and before putting into the prep unit. EHS verified items were cooled to 38F. 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 .

3-501.15 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 WIC in deep pan and covered. Beans temp only dropped 2 degrees in 1 hour. CDI PIC put pan of beans in an ice bath to cool in WIC. 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 .

4-903.11(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 service food containers stored unprotected and with inside facing upward. CDI PIC inverted containers. REPEAT

4-501.11 Maintain equipment in good repair. Observed prep unit cooler ambient air at 57F and outside thermometer reading 47F. PIC will store items in WIC until cooler is serviced.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in female restroom. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in ceiling above back door, unsealed wall corners near electrical boxes, detached base boards under HH unit in front, broken door gasket to walk in cooler near restrooms, and hand sink not attached properly to wall in back prep room. These items are also listed on the transitional permit issued 3-1-23 REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse on prep table and clothing on shelf with customer food products. CDI PIC moved all employee items.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle raw chicken and then wipe down counter and wash pan with out washing her hands. CDI EHS educated employee and she washed her hands before returning to her station.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign in both bathrooms. CDI EHS provided signs to PIC

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bologna and a steak breakfast sandwich in HH less than 135F. CDI PIC reheated bologna and discarded steak sandwich. 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 .

3-501.19 (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 eggs being held on TPHC on the cook line with written procedures. CDI PIC provided form and PIC completed during inspection TPHC procedure template may be found at: http://meck.co/FoodSafety.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 buckets with cloths at 0 ppm Quat sanitizer. CDI PIC had buckets remade.

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 2 boxes of single-service trays in floor by back door. CDI PIC put trays in shelf.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in female restroom.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a ceiling hole above back door, handsink prep sink and 3 comp sink detaching from wall in back prep area, detached panel under handsink in back prep area, holes in wall behind fryer, detached baseboard under hand sink at cook line, missing panel around door to WIC in back. These items are listed on their transitional permit.

6-303.11 Provide required lighting intensity. Observed lighting in WIC in back prep area less than 10 foot candles. This is a transitional permit item.