INDIAN WHOLESALE

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee use gloved hands to place raw chicken in the fryer. Employee doffed glove, donned new glove without handwash, and then moved to working with cooking/cooked chicken. CDI: Employee doffed gloves, washed hands, and donned new gloves.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of food with no protective coverings in the walk in cooler. REPEAT VIOLATION 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 over ready to eat items in walk in freezer. Items were out of hermetic packaging. CDI: Items reorganized. 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 2 large bus tubs of cooked goat still cooling from yesterday in the walk in cooler above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 .

3-501.15 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 goat cooling in walk in cooler in deep bus tubs. Product is in a thick sauce with a fat cap, which without stirring likely slowed cooling. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded. REPEAT VIOLATION 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 tilapia thawing that had not been removed from ROP environment. CDI: Fish cut open. REPEAT VIOLATION

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 label missing on one squeeze bottle at the grill. REPEAT VIOLATION Significant improvement as facility only had this item unlabeled.

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 multiple items with bowls/containers being used as scoops that did not have handles in dry goods and spices. REPEAT VIOLATION 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 water used for storing spatula at fryer at 78F. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking and standing water with dishes stored as clean. REPEAT VIOLATION 4-903.11 (A) Store cleaned equipment, utensils, linens 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 outside storage closet with extra equipment for caterings with several items stored on the floor. Clean and organize area so that items are kept off of the floor.

4-501.11 Maintain equipment in good repair. Observed split gasket on right door of tall prep cooler. Observed door damage on center 3-door prep cooler door. Observed prep top lid on 3-door prep cooler coming apart and no longer smooth and easily cleanable. 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 raw wood being used on spice shelf. Remove or seal wood. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep top in need of replacement or resurfacing due to deep cuts and staining. REPEAT VIOLATION

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 exterior and interior surfaces of prep units and lowboys in need of cleaning, metal shelving used for clean dish storage, and shelving used for storage of spices in need of cleaning. Increased and more thorough cleaning frequency recommended. Observed floor in walk in cooler and walk in freezer with protective coverings from installation as well as food debris. Observed significant carbon build up on exterior of wok style pan stored as clean. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed handsink leaking from drain pipe.

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

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 food splash and other buildup on walls throughout kitchen area. Observed gray soot build up on ceiling tiles in front of and around the hood area close to the tandoori oven. Increased and more thorough cleaning frequency required. 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 loose corner guard at threshold near clean container storage.

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 PIC wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly rewashed hands. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a barrier to turn off faucet. Observed 2 food employees touch trash can and not wash hands. -CDI- EHS educated food employees on when to wash and using a barrier and food employees washed hands. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed food employee cross arms in a way that food employees hands were touching his elbows. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food items that had been dumped into handsink at bakery area. -CDI- EHS educated food employee on proper use of handsink and sink was cleaned out. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of food with no protective coverings, especially in WIC and prep units. -0- 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee wash gloves at handsink. -CDI- EHS educated food employee on discarding gloves after use and gloves where discarded and hands properly washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and sticker residue on multiple dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (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 debris on thermometer. -CDI- PIC cleaned items. 4-602.11 (D) (1) Surfaces of utensils and equipment contacting TCS food may be cleaned less frequently if storage containers of TCS foods are maintained at temperatures specified under chapter 3 and the containers are cleaned when they are empty. Observed empty containers in prep units that were used to stored TCS foods. EHS also observed items that were date marked 10/19 but upon further conversation, PIC stated that items were prepared prior day. PIC stated that items are being refilled when containers are empty. -CDI- EHS educated PIC on ensuring that stickers are removed from containers, and items are W/R/S once they are empty and all empty containers were moved to dishpit.

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 pot of onions prepared prior day that were left cooling overnight in ambient air at 64F. Per PIC, items are better when they are at room temperature and not fully cooled. -CDI- EHS educated PIC on ensuring proper cooling and items were voluntarily discarded. -0- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in prep units above 41F. Refer to temperature chart. Observed chicken sitting on top of other items in prep unit, not submerged into cold holding area at 49F. -CDI- PIC voluntarily discarded items above 41F and EHS educated PIC on ensuring items are fully submerged into cold holding portion, not stored on top of other items. **REPEAT** -3- 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 (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)./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 some items that were prepared prior day date marked for 10/19. Upon further discussion with PIC, PIC stated items had been prepared prior day and refilled. Observed goat filling, 2 containers of milk, noodles, and cream cheese in bakery area with no date marks. Observed chicken in prep unit with no date. -CDI- EHS educated PIC on ensuring to use clean containers once items were empty and placing proper date marks on new containers. Per PIC, items were prepared prior 1-2 days prior. Items were properly date marked. -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 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 being held on time at steam table. -CDI- EHS provided written procedures and assisted PIC with filling them out. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 chutney at 129F. PIC stated that all items on TPHC are held from 11a-2:30p. Time sticker was placed on steam table. Time of observation was at 10:29a. Ensure that TPHC starts at 135F or above, that items are not being held more than 4 hours and that time stamp is placed on items once TPHC starts.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed two spray bottles with no labels. -CDI- PIC properly labeled items. -0- 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- Observed bug spray at bakery area not approved for commercial use. -CDI- PIC removed items. 7-208.11 Store labeled, first aid supplies to prevent contamination. -P- Observed first aid kit stored on shelving over dry storage items. -CDI- PIC relocated items.

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 onions prepared prior day that were left out to cool overnight. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (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 tilapia thawing that had not been removed from ROP environment. -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 labels missing on some spice containers and squeeze bottles. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple large containers stored on floor WIF. Observed 2 containers of vegetable oil stored on floor. **REPEAT** -1-

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 bracelets and one food employee also had a ring. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed multiple items with bowls/containers being used as scoops that did not have handles. 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 multiple items with bowls/containers being used as scoops that did not have handles. Observed scoop handle touching flour in bakery. 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 hot water used for storing in use utensils at 98F. -CDI- PIC removed items and placed at dishpit to be W/R/S. **REPEAT** -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking and standing water with dishes stored as clean. -0- 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean knives stored on magnet with heavy food debris and debris on shelving where clean dishes are stored. -CDI- PIC moved knives to dishpit to be W/R/S and will have magnet cleaned and moved contaminated items from shelving to dishpit to be W/R/S and will have shelving cleaned.

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 use and single serve items stored on floor in dry storage areas. **REPEAT** -1-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement throughout due to deep groves and dark staining. -0-

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. -Pf- Observed large pots not able to fit into sink compartments. Must remove or create SOP for cleaning. **10 DAY VERIFICATION REQUIRED** -0.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed exterior and interior surfaces of prep units and lowboys in need of cleaning, metal shelving above dish pit, shelving used for storage of spices and other clean dishes in need of cleaning. Increased and more thorough cleaning frequency recommended. -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 food splash and other buildup on walls throughout kitchen area. Observed dust buildup on soap and paper towel dispensers. 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 1 soap and 1 paper towel dispenser that were in need of repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items throughout that were not in use. Remove. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items such as water bottles, keys, phones and jackets stored on top of prep units, prep tables, lowboys, and shelving for food storage throughout. -0.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter being held at the grill below 135F. PIC stated that it was melted about an hour ago. CDI EHS educated PIC and he reheated the butter and will hold on top of grill 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 .

-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed breaded fried chicken in the prep top and Cooked vegetables in the front CH display cabinet above 41F. CDI PIC voluntarily discarded. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food on the floor in WIF and large container of food on the floor in the WIC.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.Observed utensils stored at the grill in water that was 73F. CDI EHS educated employees and PIC moved utensils to 3 comp sink to be washed and sanitized.

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 to-go containers stored on top of the prep unit unprotected. CDI PIC inverted containers REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 tubs of cooked rice in the reach in cooler at 48F. Observed fried cauliflower at 46F and cooked rice sauce at 43F in the prep top. PIC stated that the rice and cauliflower was cooked yesterday. 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 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 cooked rice, fried corn, and cut cabbage in the reach in, and cooked chicken in the Lowboy cooler with no date mark. Larger pans of these foods were in the WIC. CDI PIC provided date mark. 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 .

3-304.12 (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 bowls being used as scoopers in multiple bins in dry storage. CDI PIC removed bowls from containers.

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 multiple boxes of single service items directly on the floor in the front hot line area and the storage area. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards with deep grooves and heavy discoloration that can not be effectively cleaned and sanitized. PIC stated that they have ordered new cutting boards. 4-501.11 Maintain equipment in good repair. Observed prep top lid off hinge. 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 facility reusing open #10 cans for food. CDI PIC voluntarily discarded food.

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 shelled eggs above goat meat int he WIC. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and 1 pot stored as clean with food debris on them. CDI PIC took items to dish room to be cleaned. 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 cooked onions on spice shelf, marinated chicken and Chicken stock in WIC above 41F, and cooked cauliflower in Display case above 41F CDI PIC voluntarily discarded these items. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 a squeeze bottle of water not labeled. REPEAT

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

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 multiple boxes of single service items directly on the floor in both storage areas and front service area. REPEAT

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 3 strainers torn and damaged. CDI PIC voluntarily discarded.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed spray nozzle on prep sink that hangs below the lip of the sink. CDI PIC removed spray nozzle,.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused dish machine in dish room. Facility has less than 50 seats and is using single service containers and utensils. EHS advised Facility to remove dish machine.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed 2 employee drinks on prep table. CDI PIC moved drinks. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer at 0 ppm. PIC stated that they are not using the dish machine. EHS advised PIC that dish machine must be maintained. CDI PIC adjusted sanitizer to 200ppm chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 1 bucket of raw chicken part that was prepped yesterday at 44F in the WIC. Also observed cooked goat meat in lowboy cooler at 43F. 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 .

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 not labeled ( water and oil).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food on the floor in storage area and walk in freezer. REPEAT

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 sugar and salt scooper handles touching the food. CDI PIC removed scoopers from these bins.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal containers being stacked wet.

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 containers and lids stored unprotected on top shelf in throughout the kitchen. CDI PIC inverted containers and lids.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards with deep grooves that can no longer be effectively cleaned and sanitized.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have test strips to measure chlorine in dish machine. VR needed 4-12-24

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed PIC failure to ensure proper wash, rinse and sanitization of multi use utensils, proper hot holding, proper date marking and temperature control of tcs foods at room temperature throughout kitchen. CDI- coaced A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee coffee cups on food prep surfaces. cdi removed

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed multiple food employees handling various pieces of equipment with visible food residue without changing gloves or performing hand washes. CDI- coached PIC

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked with ladder. cdi removed

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 over plant foods. CDI reorganized 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation observed unwashed produce over washed produce in walk in cooler cdi -reorganized

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine test 10 ppm chlorine. 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 multiple cooked meats and vegetables hot held in dry heat well, covered and place don cart in kitchen and fried chicken in basket below 135 F. CDI reheated above 165 f 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 multiple cut leafy greens and rehydrated beans or cooked and cooled tcs foods with no date mark VR 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 .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of foods stored on the floor.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple soiled wiping cloths on food prep surfaces.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed multiple pieces of domestic equipment in kitchen. to be removed

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed wash wand laying down in sink. Must be mounted to hang above lip of sink