CANDIS CABERET

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed establishment updated employee health agreement provided by department. Agreement was unsigned at start of inspection and PIC was unaware of agreement and responsibility to report. CDI- EHS discussed with PIC, went over form, and signatures were done during inspection. *REPEAT* For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Handsinks unable to reach 100F. PIC stated sinks take extended period of time heating to required temp.

3-201.11(A) Use food from approved sources only.-P. Observed portioned containers of rice, gumbo, and cabbage being held for use from unapproved source. PIC stated items came from separate establishment not under same permittee. EHS to follow up with establishment in future to provide information regarding whole sale permitting or an LLC change. CDI- PIC voluntarily discarded items.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed multiple food thermometers stored as clean, with visible residue accumulation. CDI- PIC voluntarily discarded items. *REPEAT* points deescalated due to overall improvement under item #16 based on previous inspection report.

4-501.11 Maintain equipment in good repair. Observed gaskets and black seal on reach-in freezer needing repair. Observed 2-door reach-in cooler needing rubber seals repaired due to one door opening involuntarily when the other closes. Observed flip top unit in disrepair. *REPEAT*

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment using quat sanitizer tablets without proper test kit. CDI- EHS provided test strips to be used until new kit is acquired.

5-205.15 Maintain a plumbing system in good repair. Both handsinks leaking. Handsink near dry storage cold nozzle in disrepair.

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 areas under and behind equipment, walls, needing to be cleaned.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no written or digital documentation of the employee health policy. CDI - EHS provided health policy and it was reviewed and signed on site. 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 Observed no written procedures or clean up kit. CDI - EHS gave out updated poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Both handwashing sinks and female restroom without handwashing signs. CDI - EHS gave facility hand washing signs.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed secondary spray bottle with chlorine bleach sanitizer at 10ppm. CDI - PIC remade sanitizer bottle to correct chlorine ppm. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black build up inside ice machine. Observed interior gasket deteriorating. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer soiled with food build up and sticky consistency. CDI - PIC cleaned thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 door reach in freezer in poor repair. Observed raw swai fish, ready to eat French fries, fried okra above 41. See temperature chart. Ambient air was observed at 50F. PIC voluntarily discarded all items in freezer. 3 DAY VR REQUIRED. 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 .

3-501.17 (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). 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 . 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 double door reach in cooler observed cooked jambalaya, gumbo and cooked beans all from sometime last week.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed rat bait, home defense ant liquid bait both for residential use only. CDI - PIC removed all items.

6REPEAT -501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gnats throughout kitchen. Observed light coming through the top of the back door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 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 ice that is taken from the main kitchen and put into a metal trough in the men's restroom. CDI - PIC will dissolve ice and use routine bathroom chemicals for odor control.

4-501.11 Maintain equipment in good repair. Observed food processor stored clean with tape wrapped around broken handle. Observed 2 door reach in freezer with ambient air above 41. See temperature chart. Work order will be placed. See previous violation #22.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom without a covered receptacle.

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 flooring in dry storage around ice machine showing exposed concrete. Observed flooring by 3 comp sink damaged. Observed food splashed on ceiling near fryers.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed mens restroom without any soap. EHS was not able to wash hands. CDI - PIC found pump soap for bathroom.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed adulterated peppers stored among wash vegetables in RIC. CDI - PIC voluntarily discarded peppers and other vegetables.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed and unwashed vegetables co-mingled inside bus tub in RIC. CDI - PIC discarded vegetables. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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. Observed raw crab legs, raw chicken, burger patty in individual ziplock bags co-mingled in cardboard box in RIF 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 a clear food container housing clean utensils and equipment with food debris / build up located on drainboard of 3-comp-sink 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed storage rack of stored clean equipment and utensils with food debris and build up near 3-comp-sink. CDI - PIC moved all items back to 3-comp-sink to be rewashed rinses and sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice machine and damaged rood panel of ice machine.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed personal insulin style pen in flip top unit. EHS educated PIC on keeping personal medication away from food. CDI - PIC placed item in ice bag and stored near office area.. Long term compliance is warranted and will required 10 DAY VR. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed home use only insect sprays and traps on storage room. CDI - PIC moved items to office area. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed secondary spray bottle of pure bleach used to sanitizer food contact surface. CDI - EHS provided education and PIC was able to diluted bleach solution to safe levels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area. Observed flies throughout kitchen area.

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 in-use ice scoop stored on top of soiled ice machine. CDI - PIC moved scoop to 3-comp-sink.

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 paper towels stored on the floor near 3-comp-sink.

4-501.11 Maintain equipment in good repair. Observed spatula with melted handle and tongs with damaged handle. CDI - PIC voluntarily discarded both items.

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 stainless steal containers and bus tubs with food build up and debris. CDI - PIC moved items to 3-comp-sink.

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 floors in need of cleaning especially around hard to reach areas of cooking equipment. 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 floors tiles missing and damaged with exposed concrete near floor drain by 3-comp-sink.

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 filter with grease build up in need of cleaning. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jackets and other personal items stored on food rack. CDI - PIC moved items to office area.