TIMA AFRICAN RESTAURANT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of rice on floor in dry storage room. PIC moved onto 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 food debris on interior surfaces of cold holding equipment. Increase 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 splash residue on walls behind cook line. Increase cleaning frequency. Points not escalated due to improvement from last inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 squeezer bottles stored in the hand sink. Observed debris in hand sink. CDI - PIC removed bottles and debris. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed prep unit blocking hand sink. CDI - PIC moved prep unit.

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 tomato sauce that is made by boiling tomatoes and pouring over cut onions not using date of the day the first ingredient that was prepped. CDI - Had PIC use date of first item prepped in sauce and re date item. Zero points given because of improvement. Last inspection had several items lacking dates. 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 one bottle without a label. PIC stated it was sanitizer. All other bottles were labeled. CDI - PIC had employee label container.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed cabbage stored in a plastic grocery bag. Observed containers of cut tomatoes and onions stacked on top of each other with bottom of container in direct contact with food. CDI - PIC had employee take cabbage out of plastic bag and PIC voluntarily discarded tomatoes and onions.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several dishes stored as clean wet nesting. Make sure all items are air dried before stacking.

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 one box of single use spoons directly on the floor in the front area. CDI - PIC placed on the shelf.

4-501.11 Maintain equipment in good repair. Observed filter of the hood system missing. Replace missing pieces.

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 cart holding spices next to the prep unit with visible food debris. Increase cleaning frequency. REPEAT

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed atmospheric vacuum device present, however lacking a continuous back flow prevention device. The spray nozzle was attached to hose, on and laying inside mop sink. CDI - EHS had PIC turn off faucet and hang spray nozzle.

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. Overall cleaning needed on equipment and walls behind cook line. Increase cleaning frequency.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink on cart next to prep area and in tea serving area. Designate one area for employee drinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above vegetables in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw eggs moved to bottom shelf. 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 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) Millet missing prep date labels in front grab and go cooler. Chicken, steak, mixed vegetables missing date labels in upright cooler. TCS RTE foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on 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 .

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 bottom of upright freezer.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensil and a squeeze bottle in the handwashing sink. CDI PIC removed items from the handwashing sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dish machine is not dispensing the correct concentration of Quat sanitizer. The Quat was at 0 ppm today. CDI Facility will no longer use the dish machine and will have maintenance guy remove it asap. Facility has less than 50 seats and will use the 3 comp sink to w/r/s all dishes. 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 grilled chicken in the Tall warmer cabinet below 135F. PIC stated that they were cooked today at 11:00 am. CDI PIC voluntarily discarded. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the prep top and the tall reach in cooler above 41F. See temperature chart. PIC believes the units were not turned down low enough and the reach in had too much food in it. Also observed housemade yogurt in the soda cooler that was above 41F. CDI. PIC voluntarily discarded the other tcs foods that were above 41F. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility is packaging a yogurt drink and keeping it in the glass front soda cooler that is not ANSI certified. EHS advised that according to the inside label it is not approved for Housemade Tcs foods. PIC stated that she just made the drink within the last hour. CDI PIC removed the drinks from the soda cooler and put them in the kitchen refrigerator and will look into purchasing a new small cooler for the yogurt.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple foods in the Tall warmer cabinet below 135F. See temperature chart. PIC stated that they were cooked today. CDI PIC reheated foods to 165F. 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 tcs foods in the Lowboy cooler, prep top, and the tall reach in cooler above 41F. See temperature chart. CDI. PIC put chicken and the fish mix that was cooked and prepped today in the blast chiller and voluntarily discarded the other tcs foods. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaning chemicals stored on the Same shelf as food and hanging above the 3 comp sink. CDI PIC moved all chemicals.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed bags of unpackaged raw meat stored in grocery store bags that are not food grade. CDI PIC put meats in food storage bags. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed no hot water at front handwashing sink. PIC Repaired hot water during inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed a plastic bin full of whole red snapper fish that was prepped yesterday in the Reach in cooler at 46F. PIC stated that it was delivered yesterday and was put directly into the cooler. CDI PIC voluntarily discarded entire bin. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=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 Red snapper fish packed tight in a deep plastic tub cooling in the reach in cooler still at 46F from yesterday. CDI EHS educated PIC on proper cooling methods. PIC voluntarily discarded fish 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed facility packaging juice and labels do not have the address on them. REPEAT Points not escalated due to that being the only thing missing from the new labels. Facility has added all other required information to labels.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed large whole fish stored directly on the bottom floor of the reach in Freezer.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed pic on duty failed to demonstrate understanding of proper hand hygiene, TCS food storage order as well as required cold and hot hold temperatures and proper date marking. CDI CFPM showed up 15 minutes into inspection 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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed only CFPM was not onsite when inspection began. CFPM was called and responded within 15 minutes For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. CDI not required for 210 days from permit date as per NCDHHS

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 multiple employee beverages , bottled waters stored with clean utensils and on top of prep unit. CDI discarded

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 initial pic immediately recontaminate hands on handles after hand wash. CDI coached. Rewashed 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf observed no soap or towels at hand sink beside grill. CDI restocked 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw animal proteins stored in ziploc bags over ready to eat plant foods. CDI reorganized 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 cleaning of slicer without by spray only. No detergent was used and slicer was not submerged to clean. CDI recleaned properly 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)(1) Maintain TCS foods in hot holding at 135F or above. -P observed tilapia cooked this morning in hot hold cabinet( not turned on) at 115 f. CDI reheated to above 175 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 meat cooked yesterday stored on cart at 65 f. CDI 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed pic improperly date mark yesterdays food with todays date after EHS began inspection. CDI date corrected 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 .

3-404.11 (B) Juice that is not treated per 3-404.11 (A) shall be labeled with the phrase WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. See item number 37 on this report for additional requirements related to ingredients and allergens. Observed multiple house made juices bottled with no haccp or warning no pasteurization

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 cooling of cooked mushrooms at room temperature. Cdi iced placed in food 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf.observed preparing multiple fresh non pasteurized juices with no labeling for allergens or non-pasteurization

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed qac sanitizer but pic had only chlorine test strips. Vr