MR GS

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a chlorine sanitizer solution at 0ppm. -CDI- PIC added more bleach to the solution and brought it up to 100ppm. REPEAT*** (0.5 pts)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked containers that were said to be clean and dried. -CDI- Containers were separated to allow proper air drying. (0 pts)

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 working containers of sauces without labels. Label the necessary items when the contents are no longer in their original containers. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in a chlorine (bleach) solution at 10ppm. -CDI- PIC replaced sanitizer with new solution at 100ppm. (0 pts)

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 minor accumulation of residue on the walls in the kitchen. Increase cleaning frequency. Due to the severity, points are not deducted. (0 pts)

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 items such as Cole slaw, deli meat, and cut tomatoes that did into have date marks or have exceeded the 7 day time period. -CDI- PIC voluntarily discarded the tomatoes that had exceeded the 7 day time period and placed the correct date marks on the other necessary items. (1.5 pts) 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 .

5-205.15 Maintain a plumbing system in good repair. Observed the hot water handle leaking on the faucet of the 3 compartment sink when in the off position. Repair hot water handle. (0 pts)

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 food residue in side the microwave that was said to be used for reheating customers food. Increase cleaning frequency to avoid the accumulation of build up and food residue. (0.5 pts)

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 insert containers of diced tomatoes, cooked chicken, and hot dogs that were all not provided with date marks in the opentop refrigerator and lowboy refrigerator. PIC stated the hot dogs and chicken were opened/prepared yesterday while the tomatoes were from a bulk supply in the RIC with dates on those containers showing 4/4. CDI - PIC date marked all items. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle containing a bleach solution to not be labeled as to its contents. CDI - PIC labeled chemical bottle.

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 bulk storage bins of spices and squirt bottles of condiments/sauces to not be labeled as to their contents.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. - Observed a scoop in use for serving french fries to be stored directly on the prep counter adjacent the fry heat lamp, with no barrier to protect it from potential contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed the glass door RIC in the back kitchen area to be in use to store opened packages of cheese/produce and cool food when it is designed for “storage and/or display of prepackaged or bottled products only” as per the data plate. Unit is not ANSI approved. REPEAT.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open box of raw sausage stored above ready-to-eat foods in the reach-in freezer. CDI - Items was moved to the bottom shelf. Improvements made from previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree single service butter cups that say “Perishable. Keep Refrigerated.” CDI - Items were voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of hand sanitizer stored above ketchup packets. CDI - Sanitizer was removed from the shelf.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap in the bottom corner of the back kitchen door.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in a 10ppm chlorine sanitizer bucket.

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 a cup with no handle being used to scoop sugar.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” rice cooker. 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 a fryer basket with chipping metal and rust. CDI - Item was voluntarily discarded.

5-203.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed missing backflow preventer for a hose connected to the water source underneath the 3-compartment sink. CDI - Hose was removed from the attachment.

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 of grease and food debris behind and underneath the 3-compartment sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

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 an un-lidded employee drink stored on a prep table.

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. 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 on top of a box of raw burgers. Observed an open package of raw sausage stored above ready-to-eat items in the reach-in freezer. CDI - All items were moved to the correct order.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a deli slicer with a small amount of food debris underneath and inside of the blades. CDI - Item was moved to be rewashed. Improvements made from previous inspection.

10-DAY VERIFICATION REQUIRED 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, *Items may be cooked to order. -Pf Consumer advisory is missing a disclosure.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed fish and pork chops stored in ice water in the reach-in cooler.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed food containers in chlorine sanitizer below an adequate concentration in 3-comp sink. CDI - chlorine sanitizer was added to bring solution to an adequate concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored with heavy food residue on blade. Observed cleaned containers stacked with intact sticker residue. CDI - PIC removed slicer and containers to be washed. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Utensils in use during inspection exceeded 4 hours. CDI - PIC replaced utensils. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some pink and black buildup on ice machine divider. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Eggs cooked to order on menu were not denoted with an asterisk. CDI - asterisks added to menu items during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on counter by grill. REPEAT. CDI - wiping cloth placed in sanitizer.

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 sprayer hanging below flood rim of 3-comp sink. CDI - sprayer was hung up at an adequate height above flood rim.

6-303.11 Provide required lighting intensity. Dry storage area in the back of the kitchen measured at 5 foot candles. Provide at least 10 foot candles of light intensity in dry storage areas.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed cook crack an egg and continue to handle other food and utensils without washing his hands. CDI EHS educated employee and he washed his hands.

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 container of cooked rice, from yesterday, in Reach in cooler not date marked. Facility’s permit restricts them from cooling cooked TCS foods. EHS advised PIC that violating his permit conditions could lead to an Intent to Suspend. CDI PIC voluntarily discarded rice. 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 squeeze bottle of soy sauce not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on counter.