RALLY & HENRIETTA’S

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in the walk in cooler and lowboy unit that was uncovered and no longer cooling. **REPEAT** -1.5-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P EHS observed a container of household insect killer in back room of pizza/coffee prep area. CDI- PIC relocated pesticide to approved location. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed food on the floor of the walk in cooler. -0-

4-501.11 Maintain equipment in good repair. EHS observed five flip top unit with lids in disrepair throughout the facility. Several of the units have broken handles as well. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed damage to the floor throughout the main kitchen, especially present on the cook line. -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 dust build up at vent in dish area. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in the walk in cooler and lowboy unit that was uncovered and no longer cooling. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a container of raw tuna stored above rte products in lowboy. CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 large container of pickled onions (hot brine) in the walk in cooler that was cooling from the night prior. PIC stated that the stock was placed into the cooler last night and had not been removed. EHS temped chicken stock at 46F. CDI- PIC voluntarily discarded chicken stock. -3- **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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory soft boiled egg for avocado toast on menu. CDI- Facility reprinted menus

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 large container of pickled onions cooling in the walk in cooler from 01/19. CDI- Pickled onions were voluntarily discarded. -0.5- **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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Observed tuna in reduced oxygen packaging without being punctured per manufactures instructions stating that the product shall be removed from the packaging prior to thawing. CDI- EHS provided education and PIC cut a hole into the packaging. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of metal and plastic containers stored as clean and wet nested on the shelves. **REPEAT** -0.5-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. 4-101.17 (A) Except as specified in (B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. Observed that facility it using wooden boards to serve food. PIC stated that food is placed directly on the wood surface, facility is unsure of the kind of wood and if it is sealed. EHS advised that facility utilize parchment between the food and the wood. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection a manger (CFPM) onsite during inspection. CDI- Food employee who is a CPFM showed up onsite during the inspection. EHS advised facility shall have a CFPM onsite during all hours of operation. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility is not recording the date on the tag when the last shell stock from the container is used. Facility is not storing tags in chronological order. EHS discussed requirments for tracking shell stock tags with PIC. EHS will return within 10-day to evaluate the system the facility established. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed multiple metal pans stored as clean with visible sticker residue present. Pans were stacked so that sticker residue is touching food contact surface. Observed a few scoops and deli containers with visible food debris present. CDI- Items were taken to dish area to be w/r/s. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 large container of chicken stock (chicken, cooked vegetables, broth) in the walk in cooler that was cooling from the night prior. PIC stated that the stock was placed into he cooler last night and had not been removed. EHS temped chicken stock at 58F. CDI- PIC voluntarily discarded chicken stock. -1.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 multiple items (cut lettuce x3, roasted veggies, housemade marinara, housemade Alfredo, milk, pico, brisket) with no date marks. Observed the follow items beyond the 7-day allotment (ceasar oil 10/10, cooked chicken 10/12, arugula 10/11). CDI- Items that were past the date marking allotment were voluntarily discarded. EHS allowed PIC to date items with no dates as they were able to track them back to larger batches in the 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 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 large container of chicken stock covered with a lid, cooling in the walk in cooler. Observed four pans of rice on sheet pans, stacked, and tightly wrapped with plastic wrap in the walk in cooler. CDI- Chicken stock was voluntarily discarded and the rice was uncovered, unstacked and moved to a speed rack. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -1- **REPEAT**

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of metal and plastic containers stored as clean and wet nested on the shelves. CDI- items were taken to dish area to be w/r/s.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rusting rack at dish pit. Facility is getting a new shelf the replace.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed coffee debris/residue at handsink on cafe side. Observed bag stored on handsink faucet on cafe side. -CDI- EHS educated PIC on proper use of handsink and PIC removed items and cleaned handsink. -1-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed cutting boards at prep units being used as food contact surfaces that had been in use for more than 4 hours. Ensure that cutting boards at prep units are being W/R/S every 4 hours if they are used as cutting surfaces. -CDI- PIC moved items to dishpit to be W/R/S. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in grill prep units above 41F. Observed housemade sauces in squeeze bottles containing TCS ingredients in most units above 41F. Observed milk and heavy cream above 41F in milk lowboy. Refer to temperature chart. EHS recommended facility maintain squeeze bottles in ice baths in prep units, fill them halfway, hold them on TPHC, purchase smaller squeeze bottles and/or hold them on bottom portion of prep unit to help maintain temperatures. -CDI- PIC voluntarily discarded items above 41F. -1.5- 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 flying pests. -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 dust buildup on vent covers of ice machines. -CDI- PIC moved items to dishpit to be W/R/S. -0-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin in employee bathroom. -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 dust buildup on walls and ceilings in/around dishpit area. Observed dust buildup on wall behind ice machine. Increased and more thorough cleaning frequency recommended. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile near WIC on pizza/cafe side. Observed cracked light shield at dishpit area. Replace. -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 chicken wings prepared today cooling in WIC in a large plastic container with a lid at a low cooling rate. -CDI- PIC vented lid to facilitate rapid cooling and placed item on ice bath. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles and 3-4 shaker bottles with no labels. -CDI- PIC properly labeled items. **NO POINT ESCALATION DUE TO IMPROVEMENT** **REPEAT** -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in ~50ppm quaternary sanitizer concentration. -CDI- PIC corrected concentration to 100ppm. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. Remove. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with plastic containers and metal bowls stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **NO POINT ESCALATION DUE TO IMPROVEMENT** **REPEAT** -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in grill station and cold drawers above 41F. Observed raw shelled eggs sitting on counter at 73F. Observed fresh garlic in oil sitting on counter at pizza side at 62F. Refer to temperature chart. Observed ambient air of cold drawers at 44F. -CDI- PIC voluntarily discarded items. **REPEAT** **3 DAY VERIFICATION REQUIRED** **PIC TO USE TPHC UNTIL REPAIRS HAVE BEEN MADE ** -1.5- 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-/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 some items improperly date marked; cut lettuce 9/20-9/27 (discard should be 9/26), beet hummus, regular hummus, beets and burrata 9/23-9/30 (discard should be 9/29), deviled eggs 9/22-9/29 (discard should be 9/28). Observed short ribs in cold drawer with no date mark. Observed mozzarella cheese in pizza prep unit #2 with no date mark. -CDI- PIC properly date marked items. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed raw meet thawing under running water with a temperature of 78F. -CDI- EHS educated PIC on proper thawing methods and PIC placed items in WIC. -0-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some spices on pizza side on counters missing labels. Observed 2 large storage containers on main kitchen side with no labels. Observed some spices in dry storage with no labels. -CDI- PIC discarded unknown items and properly labeled other items. **REPEAT** -1

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5- **POINTS NOT ESCALATED DUETO IMPROVEMENT**

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

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at cafe sink or at women’s employee bathroom at cafe/pizza side. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw tuna stored behind RTE pico de gallo in produce prep (high possibility for contamination when getting tuna). Observed raw marinated lemon grass chicken stored over RTE sauces - tahini and al pastor in prep cooler. Observed raw eggs stored over bread in boards prep station and raw bacon stored over RTE fruits in WIC on pizza side. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries stored over RTE juices in produce cooler. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 housemade lemon aioli containing raw eggs prepared last night at 44-45F. -CDI- PIC voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://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 fresh garlic in oil sitting on counter at pizza station at 53F. Observed raw chicken in cold drawer at 42/43F. Observed sliced manchego and cheddar cheese at 42-43F in grill prep station. -CDI- PIC voluntarily discarded garlic in oil and placed other items in WIC to cool back down. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed two housemade slaws date marked 3/24 (discard 3/30), housemade chimichurri (contains raw garlic and oil) date marked 3/20 (discard 3/26) & 3/5 (discard 3/11), and housemade tomatillo sauce in grill prep with no date. Observed pork belly date marked 3/22 (discard 3/28), chicken with no date mark, fingerling potatoes 3/22 (discard 3/28), rice 3/22 (discard 3/28), corn empanadas 3/18 (discard 3/24), and wings with no date mark in sautéed prep station. Observed cut red cabbage with no date at pantry station. Observed pimento cheese with a discard date of 3/22, guacamole (containing cut tomatoes) with no date, 2 containers of al pastor meat date marked 3/22 (discard 3/28), curtido (contains cut cabbage) date marked 3/23 (discard 3/29) in prep cooler. Observed heavy cream in produce cooler with no date mark. Observed heavy cream and whole milk opened 4/1 with a discard date of 4/8 (discard should be 4/7), observed oat milk and almond milk opened 4/1 with a discard date of 4/10 (discard should be 4/7) at cafe side. Observed housemade white mocha (contains heavy cream) with no date mark. Observed fresh garlic and oil date marked 4/1-4/10 on counter at pizza side. Observed romesco date marked 3/27-4/3 (discard should be 4/2), olive tapenade (contains fresh garlic and oil) date marked 3/26-4/3 (discard should be 4/1), pesto date marked 3/23 (discard 3/29), pizza sauce date marked 3/30-4/6 (discard should be 4/5) on pizza side. -CDI- EHS educated PIC on proper date marking system and PIC properly date marked items that were improperly dated, discarded of items that were past date mark and properly date marked other items that had been opened in the last 1-2 days. -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 .

3-603.11 (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- Observed no asterisks on rally fries which contain a lemon aioli sauce made with raw eggs. **10 DAY VERIFICATION REQUIRED** -0.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label under dish machine. -CDI- PIC voluntarily discarded. -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 lemon aioli sauce (contains raw eggs) prepared yesterday at 44-45F. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 oil on grill line with no label. Observed cocoa, baking powders and salts with no labels. -CDI- PIC labeled items. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados in prep units. -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 stored on grill in a container of water at 112F and on pizza counter at 67F. -CDI- EHS educated PIC on storing in use utensils at proper temperatures. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC placed items in dish pit to be W/R/S. -0.5-

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 PIC using instant read thermometer to test sanitizing temperature in hot water warewashing machine. **10 DAY VERIFICATION REQUIRED** -0.5-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in gender neutral employee restroom on main kitchen side. -0-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can near handwashing sink in dish pit area at pizza side. -CDI- PIC placed trash can. -0-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed manager grab cheese slices for egg sandwiches with bare hands. Observed manager touch sliced radishes for tacos with bare hands. CDI- Discarded. EHS explained to Manager that he CANNOT touch ready to eat food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink in pizza kitchen blocked by large cart. CDI- Cart removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine pulling sanitizer at 0ppm. EHS tested recently washed dishes. Dishes washed prior did not have any sanitizer. Manager re-washed dishes. 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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked chicken skewers. EHS explained that chicken cannot be par cooked unless approved by MCHD environ. health. CDI- Chicken was fully cooked off.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed Food employee touch cooked corn and pork barehanded. CDI - PIC stated that items will be placed in fryer and back up above 165 when ordered. Both items were discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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. Observed dish machine sanitizer at 0 PPM. EHS 3 day VR required. Establishment will wash, rinse, and sanitize in the 3 compartment sink for today, until eco lab returns and repairs the dish machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed wooden serving dishes and pizza dishes with food residue, stored as clean. CDI - Moved to 3 compartment sink to be properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed multiple TCS items inside both prep units above 41F. CDI - Slaw, roasted peppers, cooked onions and peppers, pickled onions, shrimp, kimchi and raw tuna were discarded. All items were placed in Prep units at 11 AM.

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 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 . Jicama, rice, black eyed peas w/ diced tomatoes, liquid eggs, and milk with no date marking. CDI - All items voluntarily discarded.

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 containers of flour and corn meal in the pizza cafe with no labels. CDI - PIC made labels for both containers.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados with stickers in use inside the prep unit.

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 ice scoop stored on top of Reach-in wine cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on the main kitchen and pizza cafe portions of kitchen. CDI - Items were separated.

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