PORTRAIT GALLERY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - observed sweet potato mash hot holding at 121 degrees F. CDI, item reheated to 174 degrees F. 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 .

3-501.18 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 onion sauce prepared with carmalized onions with prep date of 3/24. CDI, sauce voluntarily discarded. Improvement made since previous inspection and points not escalated today . 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 .

3-501.13 (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 vacuum packaged salmon thawing in vacuum state. CDI, salmon removed from vacuum environment.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed fish thawing in 3 compartment sink next to vat with soiled equipment and soiled equipment stored on top.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch.

4-501.11 Maintain equipment in good repair. Observed 2 lights out under hood ventilation system.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during food preparation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off after washing and before handling clean single-service articles . CDI ,employee rewashed hands.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at hw sink at entrance of kitchen. CDI, handwashing sign provided .

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) - Oberved cooked rice, Alfredo sauce not date marked in low reach in prep unit. Observed cut lettuce and cooked carrot with date of preparation of 10/21. CDI, foods voluntarily discarded. N 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

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 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 no DISCLOSURE statement on menu for hamburger or steak offered cooked to order per staff. Vr required.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Wooden portrait boards on site used for direct food contact per PIC. Facility to use single-service food grade paper as barrier or proper food contact surface .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed sink and surface as well as quat sanitizer on site but employees not able to locate test strips. Vr required.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee about to start filling up a pot in the hand sink closest to the door. -CDI- PIC immediately corrected the action before the food employee filled up the pot. (0 pts)

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cooked mashed potatoes that had been cooled from the night before in the hot well. Due to the equipment in the facility cooling products from being held hot or cooling products from being cooked is prohibited. Full points have been taken. If the facility continues to cool items PERMIT ACTION WILL BE TAKEN. -CDI- PIC voluntarily discarded the mashed potatoes. (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of containers stored as clean, with sticker residue contaminating the food contact surfaces of the containers while being stacked together. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced tomatoes and cut lettuce that was prepped the night before without dates. -CDI- Food employee placed the correct dates on the items. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no asterisks next to the steaks that are cooked to order. VERIFICATION REQUIRED.*** (0.5 pts)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed steaks pulled out from the freezer thawing at room temperature. Food employee stated that the stakes were taken out 15 minutes before inspection. -CDI- EHS educated PIC and food employee on approved thawing methods. Food employee placed the frozen steaks in the RIC to properly thaw. (0.5 pts)

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 multiple working containers of oils and other liquids that were not labeled. -CDI- Food employee correctly labeled the necessary items. (1 pt)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use scoop stored in still water that was at 70F. Water must be at least 135F when storing in-use utensils in still water. -CDI- Food employee got new clean scoops and stored them in a clean location. (0 pts)

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no chlorine sanitizer being provided by the dish machine during inspection. -CDI- Technician arrived at the establishment and was able to fix the respective machine. (0.5 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed small cup being stored in basin of hand sink. CDI: Item was removed.

REPEAT 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed white build up on sliced tomatoes in prep unit. CDI: Tomatoes were voluntarily discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee touch their face with gloves on then proceed to handle hamburger buns. CDI: Employee changed gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates with food and other debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

3-501.18 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 house made garlic aioli with a prep date of 10/13. CDI: Item was 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 facility holding multiple items on TPHC such as elote, beans, shredded cheese, pico, etc. without written procedures. CDI: PIC filled out procedure sheet. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed facility holding various items on TPHC without a time label. CDI: Time was labeled.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed employee medicine being stored on shelving above clean utensils. CDI: Medicine was relocated.

REPEAT 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed facility with ceviche which is boiled then cooled. PERMIT PROHIBITS COOLING DUE TO EQUIPMENT. PIC was unaware that the ceviche was technically cooling. CDI: PIC voluntarily discarded item. IF FACILITY CONTINUES COOLING, EVEN THOUGH PERMIT PROHIBITS IT, PERMIT ACTION MAY BE TAKEN.

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 build up of food debris in reach in freezer. Clean as needed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P observed blue, fibrous like growth on one container of shredded cheese. Not blue cheese but pepper jack. CDI pic voluntarily discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed facility storing two stations each with cut tomatoes or pico de gallo, cooked corn and shredded cheeses on prep tables not under refrigeration with no written procedures or labeling for tphc. CDI placed on temporary tphc 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 multiple containers of TCS foods date marked for a shelf life of 8 days, exceeding the maximum of 7 days by law. CDI allowed to correct dates 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf observed the reheating of cooled, commercially cooked pork. FACILITY PROHIBITED FROM THE COOLING OF HOT FOODS BASED ON THE ABSENCE OF PROPER COOLING EQUIPMENT. CDI DISCARDED

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one common house fly near dish machine.

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

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple dry but soiled wiping cloths stored on food prep surfaces.