OROSOKO

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection during active prep hours. REPEAT. CDI - CFPM arrived during the inspection and was late on site due to a meeting. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the handwash sink adjacent the kitchen entrance to not have soap at the time of the inspection. CDI - PIC refilled soap dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin of the 3 compartment sink to be testing at 0ppm of quaternary ammonia at the time of the inspection. Active warewashing was ongoing at the time with reusable glass bottles for the bar observed soaking at the time of the inspection. Sanitizer bottle was observed empty at the time of the inspection. CDI - Basin emptied. Sanitizer bottle changed and solution retested at 250ppm. Bottles rewashed. 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

3-501.18 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 a container of fried duck skin to be date marked for 10/13, making today day 8. PIC stated that they had missed it while going through the refrigerators upon arrival today due to the facility being closed on Mondays. CDI - Fried duck skin voluntarily discarded. - Observed an insert container of pork belly to be stored in the refrigerated drawers without a date mark of any kind at the time of the inspection. PIC stated that it was from Saturday and the Saturday night staff forgot to date mark it. CDI - Item date marked. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket to be testing at 0ppm quaternary ammonia. Sanitizer bottle at the 3 compartment sink was observed to be empty at the time of the inspection. CDI - Wiping cloth bucket emptied. Sanitizer bottle changed and retested wiping cloth bucket solution at 250ppm.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a household use “KitchenAid Professional 5 Plus” stand mixer to be in use in the kitchen. Research did not find it to be ANSI/NSF listed. 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 the gaskets to the lowboy refrigerator beneath the prep area to have accumulations of food debris/grime. REPEAT.

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 on missing ceiling tile in the corner of the kitchen above the dry storage racks.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection with only 2 kitchen managers possessing the certification and both of which are not always on site during prep times. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 a plastic deli container of corn to be cooling at a rate of 0.0 degrees/min in the lowboy portion of the opentop refrigerator, which is a unit not designed nor approved for rapid cooling. Container was also observed with the tight fitting lid on, obstructing cold air flow from the product. - Observed 5 plastic deli containers of crab mix to be cooling at a rate of .05 degrees/min in the 2 door RIC, which is a unit not designed nor approved for rapid cooling. Containers were also observed with the tight fitting lids on, obstructing cold air flow from the product. CDI - PIC moved all items to the RIF to rapidly cool. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a bulk bin of rice to not be labeled as to its contents at the time of the inspection. CDI - PIC labeled bin.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed the in use ice scoop at the ice machine to be stored directly on top of the ice bin, subjecting it to potential contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a household use “KitchenAid Professional 5 Plus” stand mixer to be in use in the kitchen. Research did not find it to be ANSI/NSF listed. 4-501.11 Maintain equipment in good repair. - Observed the small tabletop blast chiller on site to be broken and in use for employee storage at the time of the inspection.

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 the gaskets to the lowboy refrigerators to have accumulations of food debris/grime.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreements on site available for review. Facility going through a management change and stuff has been shuffled around and they were not able to locate them. CDI - EHS provided paper copies at the time and all onsite employees signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed a dirty spoon to be stored in the basin of the handwash sink adjacent the kitchen entrance. CDI - Spoon removed from sink basin and sent to dishwasher to be W/R/S.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the ice deflector in the ice machine to have accumulations of black grime.

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 an insert container of pork belly to be stored in the 2 door RIC and not to be provided with a date mark. Cookline employee stated it was from their last night of service, Saturday night, before being closed for Sunday and Monday. REPEAT. CDI - Cookline employee date marked container. 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 (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 - Observed 3 large pieces of raw duck to be thawing in the prep sink in stagnant 52F water. CDI - Faucet turned on to allow for thawing under running water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of the clean metal bowls to be wet nested on the clean dish rack across from the 3 compartment sink. REPEAT.

4-502.11(A) Maintain utensils in good repair. - Observed 2 large metal sifters to be stored on the clean dish storage rack across from the 3 compartment sink and both were observed to be damaged and having metal fraying. CDI - Utensils discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee coats stored hanging on dry storage racks and stored directly on top of dry storage goods both in the kitchen and adjacent the ice machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple plastic deli containers stacked and stored as clean on the clean dish rack with old date stickers still on the exteriors of the containers. CDI - PIC removed all containers that still had the date stickers as well as the dishes that were contaminated from the dish stickers while stacked 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 .

3-501.18 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 an insert container of fried duck skin in the RIC, a container of pork belly in the refrigerated drawers, and a container of cooked ramen noodles in the lowboy to all have a date mark of 9/30, making today day 8. PIC stated that they did not yet have a chance to go through all the refrigerators to check for date marks as they are closed on Sunday and Mondays. CDI - PIC voluntarily discarded all items past 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 .

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 a large plastic container with portioned bags of cooked chicken dumplings cooling in the 2 door RIC. Container was deep with several layers of portioned dumpling bags attempting to cool in a unit that is not designed nor approved for rapid cooling. CDI - Portioned dumpling bags moved to a sheet pan and placed into the blast chiller for rapid cooling. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of the clean plastic deli containers to be wet nested on the clean dish rack across from the 3 compartment sink. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed few items holding over 41F. Improvement from last inspections. Reduction to 1/2 points. CDI Items voluntarily discarded or placed in RIC (Crema bottles, keep under prep unit, will not hold 41F and below in prep top). 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 (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 rice balls and fried duck fat being held on time with time stamps but no written procedures. CDI PIC filled out TPHC form TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer testing at 0 ppm. Refilled and tested again at 0 ppm. PIC called rep to repair today. CDI Switched to chlorine sanitizer and tested at 200 ppm.

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 ice scoop with handle touching ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers stacked wet, or “wet nesting”, allow to air dry first.

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 paper towels stored on floor in prep area. Keep at least 6 inches off floor.

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 debris and residue on inside of RIFs, clean with more frequency.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black growth on white plastic in ice machine. Clean with more frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items holding below 135F in hot well. Items had been placed in hot well less than 1/2hr. CDI PIC quickly reheated, refilled hot wells. Rice balls, cheese sauce, and cheese chips were moved to TPHC, TPHC form filled out and time stamps placed on 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 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 multiple items holding above 41F in tall RIC. RIC ambient holding 41F and below. Items began to cool rapidly. RIC was heavily stocked and doors were being opened a lot during prep. Ensure items that require temperature control have enough air circulating. 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 .

3-501.18 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 cooked rice from 2/4 in use in RIC. CDI PIC voluntarily discarded. Improvement, no escalation in 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food employee on premise that could produce food cert protection manger. CDI PIC showed up near end of inspection and provided certification. Past 210 day from initial permitting. 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 Observed house made cheese discs and fried chicken skin being held out at room temperature, observed roasted garlic in low boy reach in cooler holding above 41F. CDI All items 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 .

3-501.18 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 marinated tofu with date mark of 10/19 and container of cream that PIC did not know when item had been opened. CDI Items voluntarily discarded. 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 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 multiple containers of new cooking oil stored directly on the ground.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covering while employee was prepping food.

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 ice scoop with handle touching ice.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no procedures for the clean up of vomiting and diarrheal events. CDI: EHS gave a copy of poster.

General Comment: 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 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 a small container of miso butter dated 4/27/24 that had expired past 7 days. CDI: product was discarded.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu missing disclosure statement. VR within 10 days.

General Comment: 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 bottles of oil and water not labeled.