DOT DOT DOT

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf EHS observed facility was recording the date shellstock was received not the date the last product was used. EHS observed shellstock tags were not in chronological order. CDI- PIC put tags in chronological order. PIC added the date the last shellstock was used to the tag as they were present when it was used. -0-

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). EHS observed the following items held beyond 7 days - cooked sweet potatoes, chicken ju, cooked carrot and garlic oil. CDI- PIC voluntarily discarded the items. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 low grout in areas around the kitchen. Repair. **REPEAT** -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer solution at 0ppm. CDI- PIC replenished sanitizer at 200ppm. -0.5-

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. EHS observed bottom of make unit beginning to bulge and creating crevice in door frame which is creating an area that is no longer smooth or easily cleanable. Observed rusting shelving in clean dish storage area. Repair. -0.5-

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 low grout in areas around the kitchen. Repair. -0-

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) EHS observed four containers of trout dip held beyond 7 days. CDI - PIC voluntarily discarded dip. (1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few dishes being wet stacked after cleaning. Ensure equipment and utensils are stored in a manner to allow for adequate air drying prior to storage. (0)

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. EHS observed bottom of make unit beginning to bulge and creating crevice in door frame which is creating an area that is no longer smooth or easily cleanable. Repair. (0)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed both make units holding above 41F (see temp chart). TCS foods stored inside were holding above 41F. PIC stated no temperatures had been taken today to monitor if units were operating properly and that adequate cold holding temperatures were achieved. EHS observed potatoes that had been cooked and diced cooling in make units but no temperatures taken to monitor the cooling process. EHS unable to determine if items prepped today were placed in make units under 41F since temperatures were not taken. EHS advised that frequent checks and monitoring is required to ensure these processes are conducted correctly and equipment is holding at correct temperatures especially with the increase in ambient temperature due to hot weather. 10-day VR required. (1) A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous TCS items in both make tables stored above 41F. (See temp chart). Ambient temperature of both make units were observed above 41F. PIC voluntarily discarded all TCS foods that were stored in unit over night. And removed all items prepared after 5pm and placed in blast chiller to cool back down. Facility was approved for emergency TPHC of six hours for tonight’s service only. PIC stated repair tech would arrive at 8 am tomorrow for repairs. EHS advised that PIC shall send picture documentations of invoice and work done for repairs and of the food that was discarded at the end of service. 3-day VR required. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed cooked potatoes cooling in make unit from being cooked and diced before service cooling make unit. EHS observed temperature above 41F. PIC stated potatoes were prepared at 5pm. EHS advised to move potatoes into blast chiller to quickly cool before using for service. (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 .

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 walls in dish area accumulating black residue and debris. Increase cleaning frequency to avoid accumulation. (0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no written employee health policy on record. PIC stated he trains employees upon hire to contact when sick. Restriction was within compliance but there was no written agreement or training available to staff on foodborne illnesses. CDI- EHS provided poster and written agreement to PIC to go over with staff and keep on file. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no written procedure for the clean up of vomit or diarrheal events. CDI- EHS provided PIC with copy of procedure to keep in facility. (0.5) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility does not have records of parasite destruction letters from supplier. PIC will obtain letter and send them to EHS. VR required in ten days. (1)

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed canned goods and yams being stored under an open stairwell. Relocate to new storage area. (0)

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service items being stored under an open stairwell well. Please move to approved storage area. (0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement. EHS observed heavy scoring on cutting boards. PIC placed order for new cutting boards before end of inspection. (0)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed no test kit available for chemical dish machine. PIC will order test strips from supplier and provide proof of purchase to EHS. VR required in ten days.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. OBSERVED raw animal food commingled with ready to eat food in the RI freezer. CDI. PIC changed the storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed items cooling in unit in tightly sealed containers. CDI. PIC removed the covers. Facility also has blast chiller which cold be used to cool down the food before putting in RI. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. OBSERVED ONE FO THE EMPLOYEES with long beards without a beard cover.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris around slicer blade stored as clean. Clean. 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 lobster holding above 41F, see temperature chart. CDI- PIC voluntarily discarded lobster. 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 sugar and flour in large containers unlabeled. CDI- PIC labeled containers.

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 ceiling tile missing in kitchen over dry goods shelf. Replace tile.