RUBY SUNSHINE

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed black residue accumulating on interior surface of ice machine. PIC stated cleaning service will be notified for return service. (0)

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 EHS observed unsalted butter stored in RIC over 41F. PIC asked food employee if butter was removed from counter and placed into unit. Food employee stated due to low business they placed the butter back into unit after being placed on time. EHS observed no time stamp available for butter. PIC stated butter was placed on time within the last four hours. CDI - PIC voluntarily discarded butter. Education provided. (1.5)

3-302.15 Wash fruits and vegetables prior to use. EHS observed avocados with stickers still present on exterior surface stored on make unit. EHS stated avocados shall be washed prior to storage for use, including the sticker on the outside surface. CDI - PIC removed avocados from service to be washed. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stacks of pans stored clean with water present on interior surface of pan. PIC stated facility is working on better way to store pans to dry prior to stacking. (0)

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. EHS observed food residue and black build up beginning to accumulate on WIC gaskets, shelving inside WIC, and reach in units on make line. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

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. EHS observed food debris and residue on walls behind grills and make line area. Increase cleaning frequency to avoid accumulation. (0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw shrimp stored over Costa Rican sauce in make table reach in compartment. CDI - PIC rearranged storage order; no contamination observed. (1.5) 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. EHS observed pans stored as clean soiled with food residue and debris, EHS observed pans stacked on top of each other with sticker residue present on exterior of pans. CDI - PIC removed pans to dish machine to be wash, rinsed, and sanitized. (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: 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)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed cooked rice in hot box under 135F, PIC stated rice was prepared less than an hour before inspection began. CDI - PIC reheated rice to 165F. (0) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed two spray bottles with chemicals inside without proper labeling. CDI - PIC labeled bottles. (0)

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 EHS observed fruit cups cooling in WIC from being portioned into bowls for service. EHS observed cut fruit such as cantaloupe and honey dew cooling covered with plastic wrap. EHS observed fruit cups also cooling in front lowboy unit. PIC stated this is the same fruit cooling in WIC and is being used for service. EHS observed inadequate cooling rates after twenty minutes (see temp chart). CDI - PIC unwrapped all fruit to quickly cool and removed fruit cups from front lowboy unit and placed in WIC to quickly cool. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. EHS observed interior and exterior surfaces of make units soiled with food residue and debris. EHS advised to increase cleaning frequency to avoid accumulation. (0.5) REPEAT.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P EHS observed back flow prevention device installed at can wash. EHS observed hose installed on faucet with nozzle attached. EHS observed this hose under pressure. EHS observed no approved vacuum breaker for this hose. EHS provided education. CDI - PIC removed nozzle from hose and turned off water. (0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed numerous chemical bottles and large plastic containers stored in front of handsink by dish machine. EHS observed brooms, dust pans, and deck brushes being stored in front of a separate hand sink. EHS advised to keep hand sinks free and clear to provide easy access for employee use. CDI- PIC removed items cluttering handsink area. (0)

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. EHS observed raw ground beef being stored above raw pork butt in WIC. CDI - PIC rearranged storage order. EHS observed no cross contamination. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stacks of clean pans still wet. EHS advised to stagger dishes to allow for adequate air drying. REPEAT. (1)

4-501.11 Maintain equipment in good repair. EHS observed WIF in disrepair during inspection. EHS observed items stored in freezer still frozen. Ambient temperature observed at 45F. PIC stated emergency work order has been placed. Facility has stand up freeze to allow for storage of items needing to be retained frozen. The rest of the items have been moved to WIC. EHS will return and verify repairs during VR for dish machine test strips. EHS will not escalate points due to different equipment being in disrepair this inspection. PIC stated WIF should be repaired today and will notify EHS of repairs. REPEAT. (0.5)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC unable to provide proper test kit for dish machine. 10-day VR required. (0.5)

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. EHS observed food residue and debris accumulating on interior surface of reach in under make units. EHS observed outside surface of equipment such as reach in freezer accumulating food residue and debris. Increase cleaning frequency to avoid accumulation. (0)

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. EHS observed walls behind grill area accumulating food debris and residue. EHS observed AC vents above dish machine soiled with dust and debris. Increase cleaning frequency to avoid accumulation. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed open employee drink being stored on drying rack above clean dishes. EHS advised to designate area away from clean utensils and equipment for employee beverages. (0.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 9 dishes stored clean soiled with food residue and debris. CDI - PIC moved dishes to dish machine to be wash, rinsed, and sanitized. (0) 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 .

3-501.18 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 half/half, cream cheese, whole milk, watermelon, and two cut ham chubs in WIC without date markings. CDI - PIC added appropriate date markings to all items. (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 .

3-501.19(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 hollandaise sauce held on time. PIC stated time started at 9:30, EHS observed no time stamp for sauce. CDI - PIC added time stamp to hollandaise sauce reflecting when sauce was placed on time. REPEAT. (1.5)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bottle stored above RTE foods in flip top unit next to grill. CDI - PIC removed bottle and placed in dish area. (0)

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 sliced tomatoes and burger patties ineffectively cooling. These items were prepped in the morning prior to inspection and placed in make units and low boy coolers to cool. EHS advised to cool TCS foods in walk in cooler/freezer before storing in make units. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed sanitizer used to hold in use wiping cloths at 0ppm. CDI 0 PIC removed sanitizer and made new bucket at manufacturer ppm of 200ppm. (0)

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 in water below 135F (see temp chart). CDI - PIC heated water to above 135F and removed utensils to be washed, rinsed, and sanitized. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed numerous dishes stored as clean being wet nested. REPEAT. (0.5)

4-501.11 Maintain equipment in good repair. Observed blast chiller in disrepair. EHS will continue to evaluate if facility needs blast chiller. If cooling methods continue to be an issue EHS will require facility to repair unit. REPEAT. (0.5)

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. Wall trimming by mop sink in disrepair, exposing the inside of the wall. Please repair. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a spray bottle labeled as quat sanitizer testing at 0ppm. CDI- PIC instructed food employee to refill the sanitizer at correct concentrations. 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 that all TCS foods in the sauté prep unit were above 41F. Observed several items throughout the kitchen that were above 41F (French toast mix, tomatoes, cheese) See temperature chart. CDI- PIC voluntarily discarded all TCS foods that were above 41F. Employees were instructed to keep the prep unit lids closed. REPEAT. Full Points. 3-day VR Required. See comments. 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 no date mark on cooked potatoes, oat milk, whole milk, and shredded pepper jack cheese. CDI- Pepper jack cheese, whole milk, and oat milk were labeled with the open date (3/2/25) and the potatoes were 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 .

3-501.19(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 no TPHC start/discard label on the hollandaise. PIC stated it went out at 8AM. CDI- PIC discarded the current hollandaise sauce an replaced it with a fresh batch with a time label. PIC stated they only use TPHC for the hollandaise sauce. See comments.

3-302.15 Wash fruits and vegetables prior to use. Observed a cut avocado in the prep unit with the sticker still on it. EHS educated on importance of washing produce before using it. CDI- PIC voluntarily discarded the avocado and discussed washing prior to use with employees.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several metal pans in clean storage stacked wet.

4-501.11 Maintain equipment in good repair. Observed a blast chiller that is not working in kitchen. PIC stated that they are unsure if it will be repaired. The equipment is being stored clean. Repair.

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 cracked tile in the kitchen. Repair as soon as possible. Floors should be smooth and easily cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed breaded green tomatoes in middle fliptop at 43F and butter above 41F held at room temperature in various locations throughout facility. CDI-Tomatoes brought to fliptop this morning returned to WIC for rapid cooling. Butter portions voluntarily discarded by PIC, who is advised to hold butter in refrigeration or properly on 4 hour TPHC going forward. REPEAT. (-3)

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 chipotle ranch in back lowboy and several milks in FOH lowboy without date marks. CDI- PIC date marks items. (-0)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat in sanitizer buckets at >400PPM. CDI- Quat diluted to 250PPM. PIC is advised to inform employees of need to dilute with water after filling containers at chemical dispenser. (-1)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white rice in hotbox at 125F. CDI- PIC rapidly reheats rice to 165F before placing back in hot holding. (-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 milk in bar area lowboy at 44F and green fried tomatoes at 43F-47F in back fliptop. CDI- PIC voluntarily disposes of milk, and rapidly cools tomatoes prepped this morning in WIC. Fried tomatoes returned to fliptop in less densely packed layers. PIC is advised not to stack tomatoes in a way that prevents airflow. (-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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in bowl at prep counter recently washed still bearing sticker labels. CDI- PIC removes stickers, rehashes avocados. (-0)

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 buildup behind flattops on cook line. Increased cleaning frequency is recommended. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several lids, plates, and glasses stored as clean with streaking water marks, food debris, and/or sticker reside. CDI- PIC removed dishes for recleaning and follows up with a phone request for a maintenance check up on their hot water dish machine. EHS found dish machine in good repair and heating food contact surfaces to >165F at the time of inspection. (-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: 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of several plates, bowls, and silverware. (-0)

4-501.11 Maintain equipment in good repair. Observed blast chiller in a presently unusable state and being utilized for storage of dry goods. No points taken as PIC expresses desire to repair at the earliest opportunity, and no food safety risks are resulting from its present use. (-0)

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 top of ice machine (no physical contact with ice) with buildup of dark residue. EHS recommends more frequent cleaning of ice machine, included the non-food contact surfaces. (-.5)

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 surrounding equipment and in back area in need of cleaning. EHS notes accumulation of dust, baking flour, and food debris at back area near can-wash and surrounding biscuit-prep equipment. (-0)

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 no time stamp on raw shell eggs or hollandaise sauce held on TPHC. Items were placed out at opening, 7 am. CDI - PIC placed time stamp on eggs and hollandaise. - 1.5 - REPEAT

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 utensils held in water on flat top grill at 89F. CDI - PIC turned on side of grill where utensils were held and water was changed out prior to heating.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on outside of dry goods containers (flour, sugar) and on storage shelves of bagged flour.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue on cleaned deli slicer guard, just below blade. Observed food residue on knives stored on wall mounted utensil holder for clean utensils. CDI - PIC assigned employee to wash deli slicer before next use. Knives were removed to be re washed and wall mounted utensil holder was washed before replacing utensils. 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 .

3-501.19 (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 no written procedures for hollandaise or raw shell eggs held on TPHC. CDI - PIC completed TPHC template during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 no time stamp on raw shell eggs held on TPHC. Eggs were placed out at opening, 7 am. CDI - employee placed time stamp on eggs.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed raw ground meat thawing in prep sink under running water while not fully submerged. Cold water was temped at 80 F. When thawing under running water, food must be fully submerged and running water must be 70 F or below. CDI - employee placed meat in WIC to finish thawing.

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

3-302.15 Wash fruits and vegetables prior to use. Observed container of avocados with stickers in prep top. CDI - PIC removed avocados to have stickers removed and to be rewashed.

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed multiple clean forks in container of water at utensil wrapping station. PIC stated that utensils are soaked in water then polished before wrapping. CDI - PIC removed container of water and took utensils to dish machine to be re washed.

4-501.11 Maintain equipment in good repair. Observed leaking condenser with ice accumulation on condenser line and on floor in WIF.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no max registering thermometer for high temp dish machine. VR.

6-303.11 Provide required lighting intensity. WIF measured at 4 foot candles. Provide at least 20 foot candles.