GOOD FOOD EATERY BY FOOD GEEKS

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine lid with black build up and inside rail. Increase frequency of cleaning unit.

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 in WIC two containers of sliced ham and turkey exceeding 7 day date marking 07/27-08/02. CDI - PIC voluntarily discarded both containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed nats throughout kitchen area, especially near dish washing area. Increase frequency of pest services.

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 single service lids, cups and to-go boxes stored on the floor behind steam table and dry storage area. CDI - PIC moved items onto shelving.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a chest freezer designed for “house holds only” to be in use in the kitchen to store French fries. 4-501.11 Maintain equipment in good repair. Observed in WIF ice build up on wired racks where food is stored. EHS mentioned to PIC to have unit serviced and to keep food away from underneath unit. 4-501.11 Maintain equipment in good repair. Observed two metal mesh skimmer and three rubber spatulas damaged hanging over prep table. CDI - PIC voluntarily discarded items.

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 several metal tongs with manufactured sticker still attached stored clean above prep table. CDI - PIC moved items back to 3-comp-sink. Observed food debris build up lower shelf of low boy cooler. Increased frequency of cleaning. Observed storage wired storage racks in WIC with food debris. Increase frequency of cleaning.

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 black build up on caulking along the scrape sink next to high temp dish machine. Observed black build up on wall where high temp dish machine is located. Increase frequency of cleaning.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood system filers with grease and debris build up. PIC stated hood system will be serviced soon.

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 and employee drinking from a cup without a lid. Cup was also observed stored on the lower prep table next to clean dishes/utensils. REPEAT. CDI - Employee put lid on cup and moved its storage location so it cannot contaminate cleaned dishes.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the front counter handwash sink obstructed from use by cases of beer and soda stacked in front of it. CDI - Cases of beer and soda moved so that the handwash sink is accessible.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed a block of pepper jack cheese and a block of cheddar cheese contaminated with mold in the WIC. PIC stated those items were only used for catering and have not been used for a long time. CDI - PIC voluntarily discarded.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a chest freezer designed for “house holds only” to be in use in the kitchen to store french fries. 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 a buildup of food debris in the interior base of the 2 door RIF. 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 the wall surrounding the dishwasher to have a buildup of black grime. CDI - Employee cleaned wall immediately.

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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed one employee drink stored on a table with clean dishes.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored on top of washed vegetables.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing asterisks for “eggs any way” and on the consumer advisory. CDI - Owner corrected the online menu during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without a hair restraint.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed highly stacked single service cups and lids outside of their original packaging.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” chest freezer.

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 a build-up of grease and food debris on the bottoms of shelves and other pieces of equipment throughout the kitchen.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed an employee health policy for each employee with only 5 illnesses. CDI - EHS provided the new employee health policy during inspection.

REPEAT 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee wash hands and then turn the faucet off with bare hands. CDI - Manager educated and employee rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a container inside of a handwashing sink. CDI - Item was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed an open package of raw chorizo stored on top of ready-to-eat deli meats. CDI - Item was removed and placed on a lower shelf.

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. Observed an Instapot and waffle iron with a large amount of food debris. Owner stated that these pieces of equipment are no longer used. CDI - Equipment will be removed from the establishment.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the small table top cooler above 41 degrees. CDI - Owner removed the piece of equipment from the kitchen and will purchase a new unit.

REPEAT 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 one pan of Mac and cheese past the 7-day date mark in the walk-in coolers. CDI - Item was voluntarily discarded.

10-DAY VERIFICATION REQUIRED 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed a missing consumer advisory for “eggs any way.”

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 thawed fish packages in intact ROP packages.

REPEAT 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 several bottles of oil and spices with no label.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee at the front of house serving food while wearing a watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet and soiled wiping cloths on the prep cooler cutting board.

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 scoops for dry products with the handles inside of the product.

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

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” chest freezer. Blender and instapot are no longer used.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils. Observed a clogged dish machine with liquid, food debris and grease inside of the compartment.

REPEAT 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 a spray hose hanging well below the flood rim of the dish pit. CDI - Hose was hung up by a hook.

REPEAT 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed two employees wash hands and then turn the faucet off with bare hands. CDI - Manager educated and employees rehashed hands. Improvements made from previous inspection.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed lemons with microbial growth in the walk-in cooler. CDI - Items were voluntarily discarded.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine flap and the ice chute.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed collard greens and meatballs hot holding at less than 135 degrees. CDI - Items were reheated to 165 degrees.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage, salsa and shredded cheese above 41 degrees in the small cold hold unit (front of house.) CDI - Items were voluntarily discarded. Unit will not be used until it is repaired. Improvements made from previous inspection.

REPEAT 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 oxtail, cabbage and salmon croquettes past the 7-day date mark. CDI - Items were voluntarily discarded.

REPEAT 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 several bottles of oil and spices with no label. Manager stated that he has marked them but is having difficulty with the labels rubbing off. Improvement from previous inspection.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can in dry storage. CDI - Item was removed to be returned to the supplier. 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 raw shrimp being stored in a container of ice water.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees preparing food while wearing watches and bracelets.

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

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 single service items on the floor of dry storage.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” chest freezer, blender and Instapot.

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 5-205.15 Maintain a plumbing system in good repair. Observed a spray hose hanging well below the flood rim of the dish pit. Observed a leaking faucet at the dish pit. CDI - Hose was hung up by a hook.

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 PIC and food employee wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing techniques and both properly rewashed hands. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a barrier to turn off faucet thus decontaminating hands. -CDI- EHS educated PIC on using a barrier to turn off faucet and PIC properly rewashed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink to fill up container. Observed items stored in/on handwashing sink near dish pit. Observed wet rag stored on/in handwashing sink at FOH. -CDI- EHS educated PIC on proper use of handwashing sink and PIC removed items. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at employee handwashing sink.-CDI- PIC posted sign. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw eggs stored over heads of cabbage. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed pineapple, oranges, grapes and melon stored over RTE items in WIC. Observed unwashed celery stored over RTE peppers in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed PIC cook chickpea egg rolls for HH to 124F. -CDI- PIC reheated items to 176F. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed chicken cooling for more than 2 hours at 103F. -CDI- PIC voluntarily discarded. -0- 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed Mac and cheese rolls, greens and sweet potatoes hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded 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 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 items in prep units above 41F. Refer to temperature chart. Observed ambient air of prep unit #1 at 43F. -CDI- PIC placed items in freezer to rapidly cool back down. **3 DAY VERIFICATION REQUIRED** **FACILITY WILL NOT USE UNIT UNTIL REPAIRS HAVE BEEN MADE** -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 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-/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 housemade pineapple sauce (contains heated pineapples) with no date mark in prep unit. Observed pastrami date marked 5/7 (discard 5/13), turkey date marked 6/19 (6/25), turkey wing juice date marked 6/6 (discard 6/12), sweet potatoes date marked 6/14 (discard 6/20) in WIC. Observed meat sauce and milk with no date marked in WIC. Observed cooked and frozen meat sauce in freezer with no date. -CDI- PIC voluntarily discarded of items past date and properly date marked other items. -0- 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 spray bottle labeled glass cleaner. Per PIC, contents were sanitizer water. -CDI- PIC properly labeled bottle. -0-

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 cut tomatoes and shredded lettuce cooling in prep units. Observed chicken prepared today cooling in WIC with lid and filled to the top that didn’t reach cooling parameters. -CDI- EHS educated PIC on proper cooling methods and PIC removed lid and placed other items in WIC to facilitate rapid cooling and voluntarily discarded of chicken. -0- 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 ranch in prep unit with no label. Observed no label on oil on line. Observed 2 flours and yellow cornmeal with no labels or incorrect labels. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0 ppm chlorine sanitizer concentration. -0-

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 scoop handles stored in breading mix and flour. -0-