EGGS UP GRILL

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Item was moved to the office to be returned to the supplier.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed an employee touch raw chorizo with gloves and then plate an omelet without discarding gloves and washing hands. CDI - Egg and gloves were voluntarily discarded. Observed raw eggs stored above waffle mix in the walk-in cooler. CDI - Waffle mix was moved to a higher shelf.

REPEAT 3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45-46 degree TCS items in the left side of the prep cooler. CDI - Items were voluntarily discarded. All TCS items will now be kept on the right side of the prep cooler until the unit is repaired. EHS will make a follow up visit to ensure the cooler is repaired.

REPEAT 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 sticker for shell eggs. CDI - Time label was added for the time they were brought out of temperature control.

4-501.11 Maintain equipment in good repair. Observed a large block of ice forming on the walk-in freezer compressor.

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed stickers attached to the sides of several dishes stored as clean.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors, lids and grease bin lid.

REPEAT 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one heat lamp bulb above potatoes in the steam well that is not shatterproof. Improvements from last inspection due to several bulbs being removed.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed an employee wash hands for 5 seconds before drying. CDI - Employee was educated and they rewashed hands.

REPEAT 6-301.14 Post a handwash sign at each handsink. 5-202.12 Provide at least 100F water at handsinks. Observed missing hand wash signs for kitchen hand sinks. Observed no hot water for the front kitchen hand sinks. Improvements made from previous inspection due to all hand wash sinks being accessible.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a speed rack tray of 70 degree cooked potatoes in the center of the kitchen throughout the duration of inspection. CDI - Product was voluntarily discarded.

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 sticker for shell eggs. CDI - Time label was added for the time they were brought out of temperature control.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three fruit flies in the kitchen.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors and grease bin lid. Improvements made from previous inspection due to drain plugs being obtained.

REPEAT 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed heat lamp bulbs above food in the steam well that are not shatterproof.

REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.14 Post a handwash sign at each handsink. Observed a trashcan blocking the back kitchen corner hand wash sink. EHS recommends moving the prep cooler slightly to allow for easier access. CDI - Trashcan was moved to the side to allow access. Observed missing hand wash signs for all kitchen hand sinks.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one severely dented can on the storage rack. CDI - Item was voluntarily discarded.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a speed rack tray of 58 degree cooked potatoes in the center of the kitchen throughout the duration of inspection. CDI - Employee stated that they had been taken out shortly before inspection began. Potatoes were placed in oven to be reheated to 165 degrees.

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) 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 chicken patty’s and sausage in the prep cooler from 12/8/25. Observed a container of cooked shrimp without a date mark. CDI - Chicken and sausage were voluntarily discarded. Shrimp was labeled for the day it was prepared.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one spray bottle of chemical stored on a shelf above single-service items. CDI - Item was removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sacks of potatoes hanging over and touching the floor of the kitchen. Observed a box of bagels on the floor of the walk-in freezer. Observed boxes of food stored under a leaking walk-in freezer compressor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths stored on prep surfaces throughout the kitchen.

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s in the prep cooler with stickers still attached.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed a leaking walk-in freezer compressor. Observed a cracked plastic lid stored on top of steam well items.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a water hose being cut off by a splitter valve and an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a missing dumpster drain plug and open doors.

REPEAT 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed heat lamp bulbs above food in the steam well that are not shatterproof. No increase in points due to owner purchasing the wrong product.

REPEAT 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed an employee wash dirty dishes, dry her hands off and then done gloves to start working with food. CDI - Employee was stopped by manager, educated and rewashed hands. Observed one employee recontaminate hands by turning the faucet off with bare hands after washing. CDI - Employee rewashed hands and turned the faucet off with a paper towel. No escalation in points due to significant training conducted for hand washing.

REPEAT 6-301.14 Post a handwash sign at each handsink. Observed missing handwash sign at the right side kitchen hand sink. No escalation in points due to restroom handwash signs posted.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above chimichurri in the prep cooler. Observed raw chorizo and steak stored above orange juice in the walk-in cooler. CDI - Items were moved to the correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree “Wholesome Farms Whipped Butter” packets on each dining room table. Manufacturer instructions say to keep refrigerated at 40 degrees or less. CDI - Whipped Butters will now be kept in the cooler and brought to customers upon request. Owner stated that he will look into using a shelf stable product. No points taken due to significant improvement in cold holding from previous inspection.

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 missing time sticker for TPHC shell eggs next to the grill. CDI - Time sticker was added for the time they were removed from the cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle with no label. CDI - Manager labeled during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee working with food while wearing bracelets and no hair restraint.

3-302.15 Wash fruits and vegetables prior to use. Observed lemons in the prep cooler with stickers still attached.

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

5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to the mop sink splitter without a back flow prevention device. CDI - Hose was removed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug for the right side dumpster.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed heat lamp bulbs above food in the steam well that are not shatterproof.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of Active Managerial Control (AMC) during inspection. New management in facility. Various critical violations (EH policy, hand washing, food storage order, cooling, cold holding, hot holding, and date marking). CDI: Education provided and EHS directed PIC to ENVH website for additional educational tools and resources.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf Observed no written EH policy for “big 6” illnesses. EHS provided copy of EH policy to PIC via email. EHS will return within 10 days to verify staff completed and signed EH policy. VERIFICATION REQUIRED.

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 employee beverage stored on shelves with clean dishes/equipment/utensils. CDI: PIC removed beverage.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee touch phone with gloved hands and then begin preparing food without washing hands and changing gloves. CDI: Education provided.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signage in men’s and women’s restrooms. CDI: Hand wash signage provided.

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 and pooled eggs stored above potatoes in walk-in cooler. CDI: Education provided and PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, dicer, knife, and insert pans stored as clean soiled with food waste/stickers/sticker residue. CDI: Education provided and PIC sent items to be re-W/R/S. REPEAT VIOLATION.

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 pooled eggs cooling at a rate too slow to meet cooling parameters in walk-in cooler. See temperature chart and violation #33 for details. CDI: Education provided, and PIC vented product and placed into walk-in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy being held below 135F in warmer. PIC stated product commercially prepared and reheated @8am. CDI: Education provided and product reheated in microwave (209F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed waffle mix and pancake mix being held above 41F on counter next to waffle maker. Product prepared 03/09/25 and pulled from 2-door cooler @8am. Excess product in 2-door cooler within temperature parameters. Observed pooled eggs being held below 41F in ice bath beside grill. Product prepared @8am. CDI: Education provided and PIC placed product on TPHC as short-term means of compliance. Going forward, facility placing waffle mix, pancake mix, and pooled eggs on TPHC for long-term compliance. TPHC paperwork completed and correct.

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 feta cheese date prepared 02/25/25 being held in walk-in cooler. CDI: Education provided and PIC voluntarily discarded product.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed add-on on front of menu for “cracked egg made your way” without asterisk. Observed side item on back of menu for “egg your way” without asterisk. EHS will return within 10 days to verify menu items asterisked. VERIFICATION REQUIRED.

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 pooled eggs cooling in covered plastic container in walk-in cooler. CDI: Education provided, and PIC vented product and placed into walk-in cooler.

4-501.11 Maintain equipment in good repair. Observed torn gaksets on grill make table and 2-door reach-in cooler.

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 light-moderate food waste buildup on top of dish machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several insert pans and bowls stored as clean soiled with food waste and/or stickers/sticker residue. CDI: Items sent to be re-W/R/S. REPEAT VIOLATION. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer levels at dish machine- 0ppm. CDI: PIC provided sanitizer and primed machine- 50ppm.

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 cracked shells eggs with no time stamp stored on counter next to grill. CDI: Education provided and PIC provided time stamps.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout facility.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. PIC certificate expired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few plastic insert pans stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed gravy being reheated in plastic container @ 94F in warmer. Product placed into unit between 7am-8am. Unit designed to hot hold, not reheat. CDI: PIC rapidly reheated product Using microwave (>135F).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits being held below 135F in steam well. Product prepared between 6am-7am. CDI: PIC rapidly reheated product (>165F). REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in walk-in cooler. PIC keeping walk-in cooler door propped open. CDI: PIC closed WIC door and both cooler and TCS foods cooled back to proper temperature. Observed various TCS foods in fry make table and grill make table being held above 41F. Products with various prep dates. Ambient temps of units 38F and 45F. Service company contacted prior to EHS arrival with work order date of today, 07/23/24. AC unit in building improperly functioning possibly contributing to warm food temperatures. PIC voluntarily discarded all TCS foods in unit and restocked. Restocked foods placed on TPHC. EHS will return within 3 days to verify repair of make tables. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 home fries cooling on speed rack at ambient temperature. CDI: Education provided and product moved to walk-in cooler for rapid cooling.

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 gaskets throughout facility soiled with food waste. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink at end of cook line.

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 "dips" in floor throughout kitchen causing standing water. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed home fries, gravy, and sausage being held below 135F in warmer. PIC stated products prepared between 8am-9am. CDI: Education provided, temperature of unit turned up, and PIC reheated products via oven and microwave (170F, 141F, 166F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach and chopped chicken being held above 41F in walk-in cooler. Product prepared 03/13/24. CDI: Education provided, PIC placed product in walk-in freezer for rapid cooling(40F, 41F).

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 procedure of TPHC of raw shells eggs at grill station. CDI: Education provided and PIC completed TPHC form during inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed thin tip thermometer in poor repair- battery died during inspection. CDI: PIC provided new battery.

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 gaskets on 2-door RIC/RIF combo next to waffle station soiled with food waste. Observed ice buildup on shelving and floors of walk-in freezer.

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 "dips" in floor throughout kitchen causing standing water.

5-202.12 Provide at least 100F water at handsinks. Observed hot water faucet broken on handwashing sink in kitchen. Water temperature was measured to be 68F. Repair hot water faucet at handwashing sink. -1 point-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of bleach bathroom cleaner stored on drain board of mechanical dish washing machine. PIC stated that cleaner is used in bathroom only. CDI - Cleaner was moved to designated chemical storage area. -1 point-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados stored in flip top cooler with produce stickers still attached. Wash fruits and vegetables prior to use and remove produce stickers and sticker residues. -REPEAT- -0.5 points-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in between doors of flip top cooler. Store utensils on cleaned and sanitized portion of equipment only. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice and beverage dumped into handwashing sink near prep line. CDI - Items were removed by regulator. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes, sausage gravy, and sausage patties in hot box hot holding at temperatures between 118F and 126F. CDI - Items were placed in hot box one hour prior to inspection. PIC has been advised to place items on TPHC and to discard after 4 hours. PIC has been advised to conduct frequent temperature checks of hot holding equipment and to maintain hot holding temperature of TCS foods at 135F or above. -1.5 points- 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 ham, turkey, tomatoes, and hardboiled eggs cold holding in flip top cooler at temperatures between 48F and 52F. CDI - Flip top cooler is located closely to griddle and was closed to allow items to cool. Items cooled to 41F by end of inspection. PIC has been instructed to conduct frequent temperature checks of cold holding equipment and to maintain cold holding temperatures of TCS foods at 41F or below. -1.5 points- 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 raw shell eggs stored on shelf without temperature control. PIC stated that items are held on TPHC starting at 10:45AM but were missing the time in and discard times. CDI - PIC labeled raw shell eggs with time of discard. -0 points-

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 sausage patties cooling at ambient room temperature on speed rack in kitchen. Sausage was 76F. CDI - PIC moved cooling sausage patties to walk in cooler to rapidly cool to 41F or less. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a watch. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados stored in flip top cooler with produce stickers still attached. Wash fruits and vegetables prior to use and remove produce stickers and sticker residues. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer testing kit in establishment. Establishment uses both quat and chlorine sanitizers. A verification will be conducted by Friday, August 4th to determine if establishment is in compliance. -0.5 points-