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3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed unwrapped tater tots in RIF not cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer stored as clean with visible food debris. CDI.. Dicer moved to dishwasher. REPEAT EHS will not escalate due to it being only one item. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser not baring a label to identify content. REPEAT..CDI.. Label was added

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 bowl stored in flour.

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 Ice machine with visible buildup around outer edges, not coming in contact with the ice.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC with expired CFPM (May). Kitchen Manager stated he had taken exam recently but could not produce a copy of certificate.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed raw meats brought into facility by kitchen manager from US Chef Store. Upon receiving meats were 55F. Kitchen manager indicated they were transported via personal vehicle. CDI - Kitchen manager placed meats into WIC to rapidly cool.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed standing RIC with unwashed produce above washed chopped lettuce. CDI - Kitchen manager re-located lettuce to restore proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 1 pan with food debris stacked as clean. CDI - Pan was re-located to dish to be re-w/r/s. Observed chute for ice machine with black build up. Increase frequency of cleaning. CDI - PIC cleaned chute 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 pico cooling in a tightly packed and lidded metal pan at a rate of .06F/min, not satisfying the parameter of cooling. CDI - EHS removed lid from pico to produce proper airflow to facilitate faster cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped lettuce, local sauce (housemade w/ buttermilk), and garlic/butter mixture in prep unit cold holding above 41F (see temp observations). CDI - Food handler moved items to WIC to rapidly cool.) Observed bus tub of cooked chicken wings from 6/11 in standing RIC near fryer cold holding at 48F. Food handler and kitchen manager could not verify temperatures of chicken wings and voluntarily discarded. CDI - voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 unlabeled, unidentified bottle of yellow liquid. CDI - Kitchen manager indicated it was sanitizer and labeled accordingly..

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 chopped romaine cooling in a lidded plastic container from prep this morning around 8am at 48F. CDI - Food handler re-located romaine to WIC to rapidly cool.

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 3 squeeze bottles and 2 seasoning shakers on cook line bearing no labels. CDI - Food handler identified contents and placed labels accordingly.

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 multiple plastic containers wet stacked as clean. CDI - Kitchen manager stacked containers to allow appropriate air flow for drying.

4-501.11 Maintain equipment in good repair. Observed flooring in WIC to be not smooth and easily cleanable. Repair or replace to ensure ability to clean properly. Observed damaged plastic doors on ice machine.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat house made pico in the reach in cooler. CDI - PIC coached employees on storage order and rearranged cooler to proper storage order. 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 slicer stored as clean, two choppers stored as clean with visible debris on them all. Observed chute for ice machine with black build up. Increase frequency of cleaning. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one bottle of sanitizer stored next to box of avocados. CDI - PIC relocated avocados to higher shelf.

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 pan of cut romaine in the prep unit at 48F at 11:58am and still 48F at 12:38pm. Employee stated lettuce was cut at 10:45am. PIC removed cut romaine and relocated to WIC to continue to cool properly. 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 .

4-501.11 Maintain equipment in good repair. Observed rust along bottom shelf of prep table. Observed torn gasket and damaged plastic doors in ice machine.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors throughout the kitchen in need of repair. Some damaged floor tiles and some missing floor tiles. PIC stated the floors will all be re-done in April. Facility will be closed from April 19-25 to replace flooring.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several items between RIF and WIC that are already cooled with no tops. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal containers with sticker residue stacked clean so that one containers sticker residue, was touching the inside food contact surface of the next container. CDI Items moved to dish are for rewash. 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 multiple items throughout facility holding above 41F. Cut lettuce, pico in prep top, cooked cut chicken in prep top were voluntarily discarded. Sliced deli meat, and raw meat was placed on a sheet tray and placed back in walk in. Prep unit ambient was 40, all other items holding 41F and below. Temperature elevation was due to prep phase holding out in prep area too long but under 4 hours. Cut lettuce was placed in unit without cooling down first. Ambient temp of cold drawers was 43F. All items regardless of temp were moved out of cold drawers until unit can be assessed. VR required. 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 .

3-501.19 (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 marinara with time stamp being held on 4 hour TPHC with no procedures. CDI procedures written out with EHS and PIC TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large doors open with no means to keep insects out. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in facility.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl being used as a utensil to scoop out tatter tots in RIF. Use utensil with handle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet, “wet nesting”- must air dry completely before stacking.

4-501.11 Maintain equipment in good repair. Observed cold drawers not holding ambient or TCS food 41F and below, observed prep top with broken hinge on top, Observed prep sink not functioning- PIC stated it has not worked for extended period of time. is required to be repaired. VR required.

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 bottom shelf of cold drawers with puddling water, observed debris and build up in RIF. Clean with more frequency.

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 damaged throughout facility (Cracked floor tiles at grill line, etc.).

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health in the facility during inspection. Cdi. Pic was provided a new one and education provided on the changes from the previous one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of already cold food from previous days, opened in the WI. CDI. PIC voluntarily discarded. ***impevement from last time. Food items were properly stored.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in the WI out of temperatures. CDI.PIC 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed hot dogs without dates. CDI. PIC voluntarily discarded. Observed beef, turkey in the RI with expired dates. CDI. PIC 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 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 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen without a hair cover.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. CDI. PIC removed the stacking and rearranged.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility does not have test kit for Chlorine sanitizer at dish machine. CDI. PIC ordered a new one. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee drinks around the kitchen area.

6-301.14 Post a handwash sign at each handsink. Observed men’s restroom without handwashing signage. EHS was unable to verify female restroom due to occupancy. CDI - EHS provided handwashing signage to PIC and affixed handwashing signage to in English and Spanish to men’s restroom wall.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of lettuce stored beneath container of bacon wrapped jalapeños (raw bacon) in prep unit. REPEAT. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed tomatoes stored above ready to eat foods (fries and wings) in WIC. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three (3) uncut heads of lettuce and three (3) washed jalapeños stored on racks of WIC and prep unit, respectively. CDI - EHS and food employees addressed priority storage conditions. EHS provided storage order charts for WIC and reach in units in English and Spanish. 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 is not been labeled, or if the label is incorrect. -P Observed one (1) bin of sliced deli ham with two separate date marks with dates of preparation 12/15 and 12/18. CDI - Chef voluntarily disposed of out of date TCS 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 one box of six (6) unused cans of Raid flying insect spray labeled as ‘household use only’. EHS observed cans of EPA rated insecticide rated for commercial use and use within commercial kitchens. Per conversation with chef, these pesticides were the ones utilized as instructed within kitchen; household use only pesticides were awaiting return to retailer. CDI - EHS placed household use pesticides back at chemical storage; remove from kitchen to prevent unauthorized use.

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 three (3) portions of recently cooked foods (peppers and onions, Housemade pickles) held at prep tables with time labels. During initial temperature check, items were above 135F. Over time, EHS observed items fall below 135F (into cooling range) CDI - Food Employees rotated items to WIC to allow for more effective cooling. EHS provided cooling charts for ambient and cooked foods in English and Spanish. 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 .

4-903.11(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 (1) bag of wrapped to go boxes stored on floor. CDI - EHS rotated single service articles to available shelving. 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 two (2) stacks of single service articles (to go boxes) with exposed food contact surfaces surfaces. CDI - EHS inverted packages to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed standing dishmachine not sanitizing food contact surfaces (chlorine test kits produced results of approximately 0ppm) Per conversation with chef, dishmachine and prewash were utilized as means of washing and rinsing food contacts prior to be rotated to properly concentrated sanitizer at 3 compartment sink. Repair dish machine fully before use as a means of sanitizing. Note: EHS observed WIC door effectively closing and latching, but not being openable from inside if latched fully. EHS advises repair of WIC door.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility does not have test kit for QAC sanitizer at three compartment sink. REPEAT. Note: No escalation in point deduction due to some improvement. EHS observed test strips for non functional dishmachine, as well as QAC sanitizer produced at 3 compartment sink. PIC presented EHS with receipt for recently purchased QAC sanitizer test strips. A verification will occur no later than 01/09/2025.

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 damaged throughout facility (Cracked floor tiles at grill line, etc.). REPEAT.

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 ready to eat foods. CDI moved eggs to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grill drawer unit not holding front half of pans of product at proper temperature. CDI discarded product and unit is to be placed on tphc until repair can be made. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility does not have test kit for QAC sanitizer at three compartment sink.

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 damaged throughout facility.