MR CHARLES CHICKEN AND FISH UPTOWN

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee fail to wash hands after using shirt to wipe face. CDI- EHS discussed with PIC, PIC had employee wash hands properly before returning to task.

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 plastic tub of cooked greens fail to cool overnight in walk-in. Tub was also used to fill metal containers to be reheated for today’s service without a temp check. CDI- PIC voluntarily discarded item. 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 .

3-501.19(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. Establishment observed holding TCS foods in ice baths on time prior to time written on sticker indicators. CDI- PIC adjusted time stamps to indicate time when food was removed from temperature control.

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 plastic bin of cooked greens fail to cool overnight. CDI- PIC voluntarily discarded item. Observed raw ground beef in grill drawers, boiled eggs held in water in prep unit, all cooling below a rate of .12F/min. CDI- PIC removed items to be rapidly cooled in walk-in in addition to adding ice. *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 .

4-501.11 Maintain equipment in good repair. Repair handles on reach-in units near office. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed aluminum foil needing to be changed out on cookline. Ensure foil used to keep lower prep surfaces clean are removed and replaced at a frequency that prevents debris accumulation. Observed rusted shelving on racks in walk-in unit.

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 grill drawers and prep unit needing to be cleaned. Observed top of dish machine needing to be cleaned. *REPEAT*

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 vent covers needing to be cleaned. 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 base boarding needing to be repaired behind bar.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels at bar handsink. CDI- PIC provided a roll. 6-301.14 Post a handwash sign at each handsink. Missing handwash signs in men’s room and bar sink. CDI- EHS provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed canned peppers being held above 41F in flip top unit. PIC stated item had been placed in unit after removal from can. CDI- PIC removed item to rapidly cool due to being within parameters. 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 bin of Mac & cheese, bin of green beans, cooling at rate below .12F/min in walk-in due to being held in densely packed containers. Green beans were densely packed with lidding. CDI- PIC removed lidding and had items placed in walk-in freezer. *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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in dish pit and prep sink area. Small flying insects on racks holding aluminum pans. *REPEAT* increase pest control monitoring.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with unrestrained body hair. CDI- PIC discussed with employee a way to restrain hair in addition to hair net.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed wiping cloths maintained on prep table visibly soiled. CDI- PIC had cloths removed.

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 fan above prep table and cookline unclean, floor of walk-in under racks needing cleaning, gaskets of cold holding units needing cleaning. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with heavy food residue accumulation stored as clean. PIC stated item was last used on day prior. CDI- PIC removed item to dish machine. *REPEAT* 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 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored as clean with residue accumulation on probe and grooves. CDI- PIC removed item to be cleaned and sanitized. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed two knives stored in unclean area between flip top and prep table. CDI- PIC removed item to be w/r/s. 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 .

3-501.15 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 several pans of Mac & cheese cooling in WIC densely packed with tight fitting lids. CDI- EHS discussed effective cooling methods with PIC, Items found to be cooling in Walk-in Cooler were removed to Walk-in Freezer to be rapidly cooled. 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 small flying insects primarily in dish pit area during inspection. EHS discussed pest control practices with PIC who stated that drains are bleached nightly, work order will be put in for drain cleaning. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed gaskets on cold holding units in disrepair near cookline.

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 area between flip top and prep table with heavy debris accumulation, fan stored on top of flip top prep shelf with dust and residue accumulation, top of dish machine with heavy residue accumulation, and floor of WIC with debris accumulation below storage racks. Increase cleaning frequency. *REPEAT*

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsinks in kitchen needing cleaning.

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 areas under and behind equipment throughout kitchen in need of cleaning. Increase cleaning frequency.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Hand washing sink blocked by brooms. CDI brooms were removed from hand washing sink 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Food debris and bowl was observed in hand washing sink. CDI Sink was cleaned out.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed white growth on beef patty stored in cold drawer..CDI patty was discarded

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered food that was not cooling, CDI.. Food as covered.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observe sanitizer at low concentration. CDI Adjusted sanitizer to proper concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on dishes stored as clean. CDI dishes were moved to dish machine to w/r/s 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 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 .

3-501.17 (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 cut tomatoes from previous day were not date marked. CDI Tomatoes were marked with correct prep date. 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) 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 . 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed food stored in containers without labels. CDI.. Containers were labled

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

4-903.11(A)(C) Store single-use and single-service articles 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 single service/single use containers with black residue. CDI.. Containers were discarded

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving throughout facility with rust

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available to verify sanitizer concentration in the dishwashing machine. EHS will return within 10 days

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 inside of RIC in need of clean as well as equipment. REPEAT

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

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 education on the changes and the new employee health policy was provided to PIC as well, signed by employees and posted on the wall. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical spray bottle stored directly on cleaned dishes. CDI. PIC removed. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees with watches during food prep.

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 of food debris on reach in door handles and inside reach in coolers. Recommend higher frequency and more thorough cleaning. -0 points- repeat ****improvement from last time.

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 build up on vents in WI cooler.

6-301.14 Post a handwash sign at each handsink. Observed handwashing sink without handwashing signage in kitchen. CDI - Handwashing signage was given to PIC and posted on paper towel dispenser. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground beef stored above ready to eat hot dogs in refrigerated drawer. CDI - PIC corrected storage order. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of epoxy adhesive stored with brown gravy mix and cooking oils on shelving. CDI - Adhesive was taken to designated chemical storage area. -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 large covered pots of cooked green beans and gravy cooling in walk in cooler. CDI - Covers were removed to allow cold air to circulate in and around food. -0 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 .

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 ROP salmon thawing in reach in coolers, refrigerated drawers, and walk in cooler without being removed from ROP packaging. CDI - PIC removed salmon from packaging. Approved thawing methods for ROP fish were discussed with PIC. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw ground beef stored on shelf in walk in freezer that is less than 6 inches from the floor. -0 points-

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 in-use sanitizer bucket stored on floor in kitchen. -0 points-

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 food debris on reach in door handles and inside reach in coolers. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. OBSERVED food items in HH at temperature below 135F. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed food held on time without time stamps on them. CDI. PIC placed time on them. ***most of the food was well labeled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed beef thawing without water in it. CDI. PIC ran water in it. Repeat

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kit for measuring dish machine chemical. CDI. PIC Ordered one.

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 build up on vents.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored around the kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed greasy residue and food debris on dishes stored as clean. -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 .

3-501.14(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 2 large buckets of gravy prepared yesterday at 49F. -CDI- PIC voluntarily discarded. **REPEAT** -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 gravy prepared yesterday above 41F. Observed yams, raw oxtails and cut cabbage in WIC prepared today cooling in containers filled to the top, stacked on top of other containers with tightly covered lids. -CDI- EHS educated PIC on on proper cooling methods and PIC removed lids and placed items in freezer to facilitate rapid cooling. **REPEAT** -1- 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. -Pf- Observed raw meat cooling on counter. -CDI- EHS educated PIC on proper cooling methods and PIC submerged items in water and placed under cool running water. **REPEAT** -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5-

4-502.13 Single-use and single-service articles cannot be reused. Observed single-use foil containers stored with clean dishes. -CDI- PIC voluntarily discarded. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handwashing sink near fry station. Repair. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restrooms. -0-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.- Observed multiple risk factor violations during inspection. -CDI- EHS educated PIC on duties. -0- Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC and food employee wash hands and not use a barrier to rewash hands, thus decontaminating hands. -CDI- EHS educated both on using a barrier to turn off faucet and both rewashed hands. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee handle raw fish and then touch seasoning container and touch bag of flour without washing hands. Observed food employee open fridge after touching raw chicken. -CDI- EHS educated PIC on when to wash and employee washed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee handle soiled dishes and then handle clean dishes without washing hands in between. -CDI- EHS educated food employee on when to wash and employee washed hands. 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 food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedure and food employee properly rewashed hands. **REPEAT** -4- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M

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 PIC use bare hands to check temperature of gravy reheating on stove. -CDI- EHS educated PIC on not contacting RTE food with bare hands and PIC discarded of items. -0- 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 cart stored in front of handwashing sink near dish machine. Observed other items stored in front of handwashing sink near fry line. -CDI- PIC removed items. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink in men’s bathroom. -CDI- PIC replenished soap supply. -0-

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 over potato salad, muffin containing raw eggs stored over lemonade, raw shell eggs over tartar sauce and raw liver stored over greens in WIC. Observed raw chicken wings stored over potatoes on prep table. -CDI- PIC corrected storage order. **REPEAT** -1.5- 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.- Observed raw beef stored over raw pork. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed food employee washing dishes at 3-compartment sink without using a final sanitizing method. -CDI- EHS educated food employee and food employee rewashed dishes using 3 step W/R/S method. -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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed items reheating in steam cabinet with little change in temperature after an hour. -CDI- PIC reheated items on stove. -0-

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 container of yams prepared last night in WIC at 80F. -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://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed shelving rack from WIC with multiple TCS items being used to prop door open of WIC above 41F. Observed items in WIC above 41F. Observed items in chicken RI cooler above 41F. Refer to temperature chart. Observed raw chicken and cheese delivered today left out at ambient air for over an hour while inspection was being conducted. -CDI- PIC placed items in freezer to cool down. -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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -P-/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 veggie burgers and hot dogs in cold drawers with no date marks. Observed chili, yams and greens in WIC with no date. Per PIC, these items were prepared yesterday. -CDI- PIC properly date marked items. **REPEAT** -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 (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 items (Cole slaw, potato salad and milk) being held on TPHC. -CDI- EHS provided written procedures and PIC filled them out. 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 milk, potato salad and Cole slaw being held on TPHC with no time stamp. -CDI- PIC properly marked items. **REPEAT** -3-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed multiple spray bottles throughout facility with no labels. -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- Observed large container of yams prepared last night that did not properly cool. -CDI- EHS educated PIC on proper cooling methods and provided literature. **REPEAT** -1- 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. -Pf- Observed meat thawing in prep sink in bucket of water with no running water. -CDI- PIC moved item to 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 containers of butter, water and ranch with no labels. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil stored on floor. Observed chicken stored on floor by RIC. -CDI PIC relocated items. -

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees with watches during food prep. **REPEAT** -0.5-

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 scoop handles stored in ice at drink dispensers. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-501.11 Maintain equipment in good repair. Observed panel pulling away between prep sinks in kitchen area. **REPEAT** -0.5-

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed PIC only able to list on illness and symptom. CDI provided employee health policy and poster.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee handle soiled dishes and start handling clean dishes without washing in between. CDI hands washed. 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 employee wash their hands and use should cloth to dry hands. Told employee they could not resuse drying cloth to dry hands and must use paper towels. CDI hands rewashed. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee leave kitchen and return with gloves and continue working with food. CDI gloves disposed and hands washed. Hands must be changed between tasks. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above cooked chicken gizzards. CDI items discarded. Observed raw eggs above RTE food in walk in and unwashed lettuce tomatoes, and onions above RTE food in walk in unit. CDI items relocated. 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 dish machine pulling at 0ppm. CDI Unit primed and ran a few times until it reached 100ppm. Asked PIC how often unit is checked and primed and PIC stated that is not done frequently. Suggest checking unit atleast twice a day. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed yams and turkey wings that were below 135F in hot box. CDI items pulled for reheating on the stove. 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 for sweet potatoes, turkey wings, chili, milk, and butter. CDI items dated. 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 (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 items held on TPHC (Cole slaw, potato salad, and items in prep top). Verification required. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 pans of Mac and cheese portions that were covered and stacked while cooling and only dropped 2 degrees in 45mins and yams and pasta noodles that were in covered deep plastic containers and only dropped 1 degree in 45F. CDI items uncovered and separated into smaller portions to cool in walk in unit. Did not observe additional shelf racks in walk in unit and freezer which was part of permit issued. Will follow up to ensure additional racks placed back in units to allow for additional storage and cooling space. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed a hot meat thermometer and not a thin probe thermometer for thin foods prepared in house. Verification required.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees handling food wearing bracelets and watches.

4-501.11 Maintain equipment in good repair. Observed panel pulling away between prep sinks in kitchen area.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observed chlorine at 3 comp sink and dish machine and only pH strips in house. FAcility needs chlorine test strips. Verification required.