IRIE NATION

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted in women’s restroom for employees to wash hands before returning to work. CDI - EHS shared link to website to print a sign for posting in women’s restroom. -0- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near where meat slicer is stored between uses. CDI - PIC provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked sauces with vegetables cold holding at 63F. CDI - Product voluntarily discarded and PIC reminded to use cooler as intended for non-TCS foods. 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 . 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). Observed no date marking on cooked pepper steak, cooked oxtails, cooked mac and cheese and other TCS foods in facility for more than 24 hours. CDI - PIC date marked and reminded to date mark any TCS foods either opened in RTE form or cooked and held in facility for more than 24 hours. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf 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 fish and fish in loosely wrapped packaging thawing at room temperature at beginning of inspection. CDI - PIC moved to thaw under refrigeration. REPEAT -1-

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 no labels on working containers of food in walk in cooler. Label with common name of food. -0-

4-901.11 Air dry after washing, rinsing and sanitizing equipment and utensils. Observed wet nested metal pans on drying shelf near prep sink. Allow dishes to air dry before stacking. -0-

4-501.11 Maintain equipment in good repair. Observed rusting shelving in walk in cooler. Resurface or replace to make smooth and easily cleaning. Observed all knobs missing for controlling temperature in front hot line. Replace knobs. REPEAT -1- 4-205.10 Use commercial equipment as intended. Observed beverage cooler with TCS foods inside that state for non-TCS foods on data plate. Only use for non-TCS food. Observed household blender in use for making sauces. Use commercial equipment unless otherwise exempt by NC Food Code.

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 buildup on hood system, on outsides of thermometers and on outsides of knife sharpener. Clean often enough to prevent buildup. Observed buildup on inside of oven. Clean often enough to prevent buildup. REPEAT -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Obsered food in a cooler holding between 50F-55F. PIC voluntarily discarded the foods above 41F. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles containing bleach with no label.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Handles of scoops touching food in sugar and rice containers.

4-501.11 Maintain equipment in good repair. WIC not operational and WIF was converted to be used as a WIC. Ice Machine out of order. * REPEAT * 4-205.10 Use equipment as intended. Cooler was being used to keep food cold even though it was intended for keeping drinks cold. CDI. PIC moved foods that could be saved to WIC and voluntarily discarded the rest.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. EHS had to use their own strips to test sanitizer. PIC did not know where the strips were. Verification Required.

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. Microwave had some food debris and residue. Dishes stacked and stored clean had significant food residue and debris on the outside. Both require cleaning before using. * REPEAT *

6-303.11 Provide required lighting intensity. Lighting in kitchen was measured at 30FC. Several lights were missing or half working.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified good protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed handwashing sinks with paper towels not dispensing from holder. CDI - PIC placed napkins at towel dispensers.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered containers of mac-n-cheese, greens, curry goat and raw chicken in the WIC not actively cooling. PIC covered food.

-REPEAT- 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 containers of mac-n-cheese, greens and curry goat all prepared yesterday without date marking. Observed three containers of mac-n-cheese that PIC wasn't sure of prep date. CDI - PIC date marked items prepared yesterday. PIC voluntarily discarded three mac-n-cheese pans from unknown date. 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 .

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 cans of indoor household use only fogger and cans of household use Raid in kitchen and service area. CDI - PIC educated on using commercial use pesticides only. Cans of household insecticide 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 sugar and flour without label. PIC labeled containers.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed in-use rice cooker that is not rated for commercial use. Per PIC, cooker is used because of its small capacity. PIC educated to replace cooker with ANSI unit. 4-501.11 Maintain equipment in good repair. Observed a single door RIC, ice machine and front display case not working. Per PIC, facility plans to repair/replace all out of service equipment. -REPEAT- 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 rusty shelving in WIC. PIC to address replacement of shelving.

-REPEAT- 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 buildup of food debris on exterior of fryers, cooling equipment and on interior bottoms of cooling equipment. PIC to address cleaning frequency.

-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 floors and walls in kitchen area in need of cleaning. PIC to address cleaning frequency.

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 not wash hands between food preparation. CDI- employees were educated. Employees washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed containers, and cloths stored in hand sink in kitchen area. CDI- items were removed. REPEAT (full points).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed macaroni and cheese on steam table that was held below 135 F. CDI- macaroni and cheese was placed in oven and reheated to 170 F. 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 .

3-501.18 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 food stored in walk-in cooler that was not dated and held over 24 hours. CDI- PIC placed proper dates on curry goat that was made yesterday. 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 (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 salmon thawing in refrigerator in bags that was not cut for thawing. CDI- bags were cut and allowed to properly thawed. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fish thawing in standing water without agitation at prep sink in kitchen area. CDI- fish was placed in agitating water at prep sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored in walk-in cooler that were held below 41 F but not covered. CDI- items were covered. REPEAT (full points).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers at 3-comp sink that were stacked wet. CDI- containers were separated and allowed to air dry.

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. Replace rusty shelving in walk-in cooler. -zero-

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. Clean exterior of fryers, oven, hot-holding units, containers and shelving in kitchen area. REPEAT (full points).

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. Remove peeling paint from floor of kitchen area and repaint floor in kitchen area. REPEAT (full points). 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls in kitchen area. REPEAT (full points).

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Certified food protection manager was not present at start of the inspection. 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 food employee filling a pitcher with water in hand sink. CDI- education was done with employee. 6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand sink in kitchen area. CDI- Inspector gave PIC a sign to post at Hand sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed bell peppers stored above cooked items in walk-in cooler. CDI- items were reversed. -zero- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 containers of macaroni and cheese that were not dated. PIC stated that items were made yesterday morning and will be held until tomorrow. CDI- containers of macaroni and cheese were properly dated. REPEAT (full 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 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 a container of goat meat on the floor in walk-in cooler. Also, observed cut cabbage stored directly on shelving in refrigerator. CDI- cut cabbage was placed in container and goat meat was placed on the shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths stored on counter in kitchen area. CDI- cloths were placed in container of sanitizer. -zero-

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 Handle of scoop stored improperly in flour container. CDI- scoop was removed from flour container. -zero-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee washing containers in wash solution that was 73 F (shall be at least 110 F). CDI- wash solution was increased to above 110 F.

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. Clean exterior of shelving, containers in kitchen area.

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. Clean floors in corners and under equipment. 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. Repaint areas of floor in kitchen. Remove peeling paint as well. REPEAT (half points due to severity).

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one at facility has taken or passed an ANSI accredited test. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Jerk chicken at steam table was below 135 F. Chef stated that it was cooked this morning. CDI- items was reheated to above 170 F. REPEAT (full points). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed curry chicken, oxtails, Mac and cheese, beans, rice and peas, jerk chicken, and raw chicken stored in walk-in cooler above 41 F. Items were placed in walk-in cooler last night according to chef. Items were denatured and discarded into trash cans. REPEAT (full points). VR- facility has 3 days to repair walk-in cooler. 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 food from yesterday that was stored in walk-in cooler and glass-door ice cooler (not approved) that was not dated. CDI- items were denatured and discarded into trash. REPEAT (full 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 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 bags of cabbage and onions that were stored on the floor in walk-in cooler. CDI- items were placed on the shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraint while preparing food. CDI- employee put on hair restraint. REPEAT (half points due to severity). 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 bracelets and watch while preparing food. CDI- employee removed items.

4-501.11 Maintain equipment in good repair. Walk-in cooler is holding items above 41 F. Thermometer on unit is reading 50 F. REPEAT (full points). 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rice cooker used to Cook white rice marked “household use only”. Also, glass door refrigerator not approved to hold cooked food such as Mac and cheese and curry chicken.

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. Clean exterior of grill, oven, and hot hot-holding units in kitchen area. Observed black buildup on the bottom of glass door refrigerator in back storage area.

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. Repaint areas of floor in kitchen were there is peeling paint.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one in facility has taken or passed an ANSI accredited test. Facility has 180 days to achieved this goal. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation PIC could not provide employee health agreement poster or forms. CDI - EHS supplied PIC with Employee health agreement.

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 PIC could not provide written procedures for vomit clean-up. CDI - EHS provided.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and did not use paper towel barrier to turn off faucet and prevent contaminating hands. CDI - EHS intervened and Employee washed hands properly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towel inside the Men’s restroom. CDI - Paper towel added.

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 in cardboard box above RTE sauce and Mac N Cheese. CDI - Items below were removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 BBQ chicken HH below 135F in front service HH unit. CDI - BBQ was voluntarily discarded.

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 greens, Rice and peas, oxtails (x2), Curry Chicken, and Mac N Cheese held above 41F inside the WIC. CDI - All items were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed all items made the previous day with no date marking. CDI - Items were labeled properly. Greens, Rice and Peas, and Mac N Cheese were discarded.

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 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 . Observed chopped cabbage cooling in tightly closed container. CDI - Container was opened to promote cool air flow.

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 multiple containers of flour, sugar, and spices with no labels. CDI - All containers were labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep tables. Observed wet wiping cloths stored inside sanitizer bucket below 200 PPM. CDI - Wiping cloths were removed and sanitizer was replaced at the proper strength.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rice cooking in domestic rice cooker in kitchen area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one in facility has taken or passed an ANSI accredited test. Facility has 180 days to achieved this goal. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp and raw chicken sitting on counter at room temperature in kitchen area. Kitchen cook stated that items were brought out 30 minutes ago. CDI- containers of items were placed in walk-in cooler and allowed to chill. 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 .

3-501.18 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 oxtails, rice and peas, and macaroni and cheese stored in walk-in cooler without any dates. Items were cooked over 24 hours ago according to kitchen cook. CDI- proper dates were placed on food items. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed containers of sanitizing solution that were not labeled. Buckets were stored under steam table in kitchen.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw chicken thawing in prep sink in water that is not agitating. CDI- kitchen cook turned the water on to provided agitation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee was not wearing hair restraint while working with food in kitchen area. CDI- Employee put on hair restraint. -zero-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rice cooking in domestic rice cooker in kitchen area.