RASIN HAITIAN RESTAURANT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM certification is expired. PIC stated that she is studying to take the class again. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic container stored in handsink. CDI: Container removed.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed medications stored commingled with dry storage items. CDI: Items removed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household instant pot in facility. PIC stated she does not use it. Remove equipment.

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 cleaning needed on non food contact surfaces throughout facility. REPEAT VIOLATION

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some missing tiles floor under oven. Observed open space above stoves in the ceiling. 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 some build up on walls and floor throughout kitchen. Ensure more frequent cleaning. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed some areas of shelves with items stored that PIC stated she does not use. Eliminate equipment and items that are not in use. REPEAT VIOLATION

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new one and education also provided on employee health policy For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee touch personal items and went to food prep without hand washing. CDI. Employee rewashed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart stored directly in front of hand sink. CDI. PIC removed.

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 dates on any item in the facility during inspection. CDI. PIC 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauces stored under personal items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover. Repeat 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing jewelry while working with food.

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 cleaning needed on non food contact surfaces.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed multiple employee items in the facility that are not used in the operation of the business.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees items stored throughout the facility. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rice, plantains, HH at temp above 41F. CDI. PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the RI at temperatures above 41F. CDI. PIC voluntarily discarded. Unit temperatures was 35F. PIC needs to reduce the items stored in the unit to increase air circulation. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no dates on any item in the facility during inspection. CDI. PIC voluntarily discarded. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf observed cooled chicken, beef, from previous days. PIC voluntarily discarded. Facility needs to prepare only ready to eat food. No raw protein should be cooked and cooled in facility. Visit will be done to ensure facility is not cooking and cooling raw food.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees items stored throughout the facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the WI at temperatures above 41F. CDI. PIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer stored by food items. CDI. PIC removed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation observed not in compliance yet. CDI handout given

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf observed cooled man n cheese. CDI stated not for customers

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin diameter probe onsite. CDI borrowed from MFU outside of same ownership FACILITY MUST HAVE THERMOMETER DEDICATED TO THIS FACILITY

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed facility has qac strips and only bleach for sanitizer. CDI borrowed from MFU. FACILITY MUST HAVE ITS OWN DEDICATED STRIPS