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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed sticker residue on multiple dishes, stacked and stored as clean. -PIC moved few dishes to 3-compartment sink to be re-washed/rinsed/sanitized. PIC stated dishes will be sorted through and sticker residue will be removed. -10 day verification visit required- 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 all TCS foods in WIC above 41F (mashed potatoes, cooked potatoes, cooked chicken wings, cooked macaroni, macaroni salad, hard boiled eggs, cooked ribs, raw branzino, raw beef, raw chicken). Observed ambient temperature of WIC between 41F - 44F. -During inspection, PIC contacted repair technician. PIC voluntarily discarded the cooked TCS products that have been stored in the WIC for over 4 hours (macaroni noodles, macaroni salad, mashed potatoes, chicken wings, hard boiled eggs, cooked ribs). PIC moved the foods currently cooling down (chicken wings, cooked noodles, cooked potatoes) to alternative freezers/refrigeration units. -Facility voluntarily closed to the public during inspection. Until WIC is repaired and properly cold holding TCS foods at or below 41F, facility will remain closed to the public. Once the WIC is repaired and holding food at 41F or below, facility may voluntarily re-open to the public. -3 day verification visit required- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 cooked mushrooms and shishito cooling in cold drawers. -CDI- PIC immediately moved mushrooms and shishito to freezer for rapid cooling. EHS and PIC discussed efficient cooling methods, such as using the WIC or freezer. Prep coolers and cold drawers are not efficient at cooling hot 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf -Observed raw ribs thawing under stagnant water. -CDI- Food employee began running cold water to thaw.

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 container of flour without a label stating the common name of the food item. Label all containers with the common name.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. -Observed sanitizer buckets with wiping cloths stored directly on the floor. Raise off the floor.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored over ready to eat food. CDI Order was switched. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine and three comp sink not dispensing properly concentrated sanitizer. Quat less than 50 ppm and chlorine based sanitizer 10 ppm. CDI. Facility will manually mix sanitizer for three comp sink, and submerge all items coming out of dish machine until dish machine can be serviced. 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 containers stacked clean with sticker residue on the outside, touching the inside, food contact surface of next container. 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: 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Burgers can be served undercooked. Observed no asterisk, advisory or disclosure. Menu must include item able to be served undercooked with an asterisk. At the bottom of the menu there must be an asterisk with the following language: These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer at facility. VR required.

4-501.11 Maintain equipment in good repair. RIF has heavy ice build up. Repair or replace. Different piece of equipment, no escalation in points. 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 heavy build up of ice in RIF. Clean. Great deal of improvement over all, reduction to 1/2 points. Repeat

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed multiple violations of priority items; cold holding, expired food, and PF items: food contact surfaces, supplied hand sinks, labeled toxic substances during inspections, CDI All items were corrected during inspection. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one 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 several containers with residue, sticker residue either on food contact surfaces of containers or touching food contact surface of containers. CDI All items returned to dish are for re wash. 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 several items in WIC and prep top holding above 41F. Ambient in WIC holding above 41F. Unknown amount of time items have been holding above 41F. All items voluntarily discarded. VR required. Facility allowed to remain open utilizing food in working cold holding units. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items with no date marking made days prior: egg rolls, cooked beef, pico. CDI Items voluntarily discarded Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items held past 7 day expiration window. (Marinara 1/13, cream 1/10, refried beans 1/9, beans 1/10). All items voluntarily discarded. VR required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser with no label. CDI Labeled bottle.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions and boxes of raw meat stored directly on the floor.

4-501.11 Maintain equipment in good repair. Observed WIC holding ambient and food above 41F. Observed RIC low boy holding above 41F.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for either dish machine or three comp sink. VR required. 4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed three comp sink not functioning. Requires repair. VR required.

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 insides of all RIC, WIC, and RIF with build up, debris, residue. . Clean with more frequency. Repeat

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC unable to locate written procedures for vomit and diarrheal clean up. CDI PIC was provided a copy For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed pepperoni with date mark of 7/3 showing growth on pepperonis. CDI Item discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, shredded mozzarella, crema, blue cheese dressing, holding above 41F. Mozzarella and shrimp moved to WIC and crema and blue cheese voluntarily discarded. Risk control plan will be implemented. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken wings made yesterday with no date mark. CDI PIC date marked. Repeat RCP will be implemented 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 . 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 pepperonis, garbanzo beans, noodles, and various stocks with no known date of open or preparation. Observed growth on one container of pepperonis with date mark of 7/3. All voluntarily discarded. Repeat risk control plan will be implemented. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked clean that were still wet stacked, “wet nesting”. Allow containers to air dry before stacking. 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 insides of all RIC and RIF with build up, debris, residue and in RIF ice build up on bottom shelf. Clean with more frequency. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, cut tomatoes, and pico holding above 41F. All other items in unit holding 41F and below. Items were in different areas. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Feta, consume, marinara, and buffalo rolls with no date marking that were prepared more than 24 hours prior. CDI PIC voluntarily discarded all items except buffalo rolls which EHS allowed PIC to date mark. 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 Observed chick pea burgers with date mark of 12/11. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. ROP fish thawing in WIC still in sealed packaging. CDI PIC removed fish from ROP environment.

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 ice scoop in ice with handle touching ice. CDI PIC removed scoop and placed in dish area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked clean that were still wet stacked, “wet nesting”. Allow containers to air dry before stacking.

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 plates and containers on non food contact portion of items with residue. CDI PIC placed all items in dish area for re wash.

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 beef brisket cooling from 3 pm in WIC holding above 70F. CDI PIC voluntarily discarded items. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut tomatoes not cooling at a sufficient rate to reach 41F in prep top unit. CDI. PIC moved tomatoes to WIC, achieved proper rate. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dressing with tomato bases being held at room temperature. Observed raw chicken in cold drawer holding above 41F. CDI PIC voluntarily discarded sauces with TCS ingredients and chicken. 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 .

3-501.18 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 sauce with tomato base with date mark of 9/16, roasted tomato paste container open with no date mark and no knowledge of when opened, and a chick pea spread with date mark of 9/25. CDI all items 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 .

3-501.15 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 beef actively cooling in large, deep well metal container with lid not reach 70F in the 2 hour mark for proper cooling. CDI PIC voluntarily discarded. Observed cut small tomatoes actively cooling in prep top not cooling at a sufficient rate to achieve 41F in 4 hours. CDI. PIC moved tomatoes to 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) 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 boxes of glasses for customer service sitting in direct contact with floor.

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 fronts and handles of RICs and RIF with residue and tackiness. More frequent cleaning is required.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in place. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon stored in top cold drawer and cut lettuce stored in bottom drawer. Order was changed. CDI 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 top cold drawer of left most unit not holding 41F or below. TCS items in drawers (cheese and raw salmon) were maintaining a temperature of above 41F. PIC voluntarily discarded items. Observed unsalted butter being held at room temperature on counter for bread. PIC discarded and TPHC was discussed for future. 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 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 feta, mozzarella and cooked corn with no date mark. PIC date marked items. 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 .

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. Salmon in ROP was thawed in cold drawer in unopened ROP packaging. Items were voluntarily discarded. CDI

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Had test kit for 3 comp sink sanitizer but not dish machine. Provided some test strips from my kit. PIC will order. CDI