WAKEY WAKEY

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED sanitizer at dish machine at 0ppm chlorine. UNIT was repaired during inspection. 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

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed medications stored by customer food items. CDI. PIC removed.

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 containers of spices stored without labels. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored directly on prep sink.

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 dishes in the cleaned dish area. Repeat

4-501.11 Maintain equipment in good repair. Observed rust on shelves throughout the facility. Needs to be replaced.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed No Certificates available for CFPM onsite. PIC stated two employees are certified as a CFPM, however certificates are not onsite.

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 multiple items in the WI with expired dates. CDI. PIC 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of working containers without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on ground in dry storage area. 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 build up in micro wave and shelves. Repeat

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored by customer items. CDI. PIC removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED sanitizer at dish machine at 0ppm chlorine. The facility will be using single use dishes until unit is fixed. Will be back within 3 days to check on the unit. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed whip potatoes, chicken salad, bologna, corn beef cold held above 41 degrees F in RI. CDI, foods 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 .

3-501.15 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 lettuce cooling in the RI coolers. CDI. PIC removed to the WI cooler. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on ground in walk in cooler and WIF. Repeat

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 dishes in the cleaned dish area. Repeat **** improvement from last time.

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 use cups stored directly on the floor in the dry storage area. CDI. PIC removed. Repeat **** improvement from last time.

4-501.11 Maintain equipment in good repair. Observed split gasket on door of drawer in the kitchen. 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 build up in micro wave. Repeat

6-301.14 Post a handwash sign at each handsink. Observed hand signs at hand sinks during inspection. CDI. PIC was provided some.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple uncovered food items in the WI after cooling. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed veggies stored directly above washed veggies. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of bleach stored over clean pot. CDI, cleaning agent relocated for proper storage. Repeat

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed package of beef, shrimps sitting at ambient room temperate thawing at prep sink. CDI relocated to continue thawing under refrigeration. Repeat

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 dented cans stored in same place as undented. CDI. PIC removed.

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 sugar stored with handle touching the sugar. CDI. PIC removed.

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 dishes in the cleaned dish area. Repeat

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 use dishes stored with splashes on it.

4-501.11 Maintain equipment in good repair. Observed split gasket on door of WI refrigerator and freezer. 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 build up in non food contact parts of dishes and ice machine.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at can area.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed employee handle RTE cooked tortilla with bare hands. CDI, tortilla voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed 1 container of black bean stored below pan of raw beef in walk in cooler. CDI, foods relocated for proper storage. 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 whip cream and salsa cold held above 41 degrees F. CDI, foods 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of bleach stored over clean pot. CDI, cleaning agent relocated for proper storage.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed package of beef sitting at ambient room temperate thawing at prep sink. CDI, beef relocated to continue thawing under refrigeration.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on ground in WIF.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife wedged in soiled area between equipment on prep line.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 ice wand stored in soiled area in walk in freezer.

4-501.11 Maintain equipment in good repair. Observed split gasket on door of tall reach in refrigerator. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use blender being used in facility.

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 1 food employee not vigorously rub hands for 20 seconds when washing. CDI, employee 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed water turned off and storage in handwashing sink near prep sink. CDI, items removed and water turned on to provide accessibility to handwashing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed beef broth and rice hot held below 135 degrees F. CDI, items to reheat to greater than 165 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of bleach not labeled. CDI, bottle labeled.

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 1 covered container of salsa from can recently prepared according to staff cooling in covered container. CDI, cover removed and ice wand added to rapidly cool. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth used to stabilize cutting board at prep sink.

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, and at least every 24 hours if used. Observed clean drain board of dish machine soiled with soap from staff pre-washing pots and pan prior to sending through dish machine. Discussed ware washing procedures with staff to ensure pots and pans are not placed on clean drain board of dish machine until fully cleaned and sanitized to separate soiled from clean and to prevent potential contamination of clean drain board.

5-205.15 Maintain a plumbing system in good repair. Observed floor drain back up at prep sink and handwashing sink. Roto-rooter arrived to snake drain and free floor drain from blockage.

5-402.13 Maintain sanitary sewage system according to Law.-P - Observed backup floor drain impacting 2 prep sinks and handwashing sink. Roto-Rooter arrived to clear drain

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed No Certificates available for CFPM onsite. PIC stated two employees are certified as a CFPM, however certificates are not onsite. No points taken, facility still in initial 210 day permit window.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: www.mecknc.gov/foodsafety PIC stated employees have not had training on employee health policy. EHS forwarded EHP reporting agreement to PIC. VERIFICATION REQUIRED within 10 days to ensure employees have had training on EHP and signed agreement.

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored behind a container of raw steak in grill drawer cooler. CDI: PIC re-arranged items to proper storage order. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed quat sanitizer concentration level at 0ppm from dispenser at 3 compartment sink. CDI: PIC will submit a service request to have dispenser evaluated and will use chlorine sanitizer in 3 compartment sink and for prep counters until dispenser is repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a working bottle of Sazon sauce being held on prep counter at 57F. PIC stated bottle was out of cooler while working with item and forgot to place back in cooler. CDI: Bottle was placed back in RIC to rapidly cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed a container of cooked shrimp, a container of chili relleno and a container of sliced deli ham and sausage being held in prep reach in cooler missing date marks. CDI: PIC date marked all items as they had been prepared either this morning or last night. REPEAT. Points not escalated due to multiple violations on previous report.

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 a container of cooked shrimp being held in a container of ice in prep reach in cooler and a container of raw tilapia being held on ice in walk in cooler. PIC stated tilapia is received frozen but not on ice. Remove ice from containers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility without test strips for measuring concentration level for quat sanitizer which is used at 3 compartment sink. VERIFICATION REQUIRED within 10 days to ensure facility obtains quat test strips.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed pic failure to ensure proper hot hold temp, date marking and food protection during storage and preparation. See individual violations for specifics. CDI coached heavily 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.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf observed failure of staff to demonstrate sufficient knowledge of food safety. CDI handouts re issued

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Pic did not provide. CDI handout reissued For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observe multiple employee beverages stored over food and food preparation services CDI discarded

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rear hand sink, partially blocked by stacked up boxes and front hand sink partially blocked by trash cans with recycling. Points not taken violation, not egregious.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw beef stored over cooked beef in upright reach in cooler CDI re-organized For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 salsa made this morning at 10 AM, according to the PIC, at 45° in full plastic covered container in walk-in cooler. Second temperature taken 45 minutes later dropped 1° to 44°F CDI product 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple TCS foods hot held on steam table between 110 and 130°F. CDI remove to reheat. 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 TCS foods in walk-in cooler and especially in top of prep unit with no date mark CDI allowed to date Mark this time without discard 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 . 3-501.18 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 two large Lexan containing cooked onions and tomatoes as bases for sauces both date Mark prior to May 26 CDI 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled spray bottle of yellow solution. Food employee stated it was bleach CDI labeled.

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 improper cooling method for salsa in the Walkin cooler, but low surface area to volume ratio, insulated plastic container, closed and not open to facilitate heat transfer. Product 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on floor temporarily during cleaning. Also observed box of chicken stored on floor in walk-in cooler. Both removed from floor. 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed Food employee, cutting and portioning raw beef on prep table with bag of onions stored below on shelf. Direct contamination not seen. Product not discarded. Table cleaned process moved to raw animal protein preparation going forward.

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 visible soilage of wiping cloth that was not damp on Food prep surface.

3-302.15 Wash fruits and vegetables prior to use. Observed papaya with sticker still on it at Expo. Ensure plant foods are properly washed prior to cooking or serving.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed ice, scoop stored on soiled top of ice machine.

4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. Observed utensil rack of multiuse forks, knives, and spoons. Exit the dishwasher and stored with eating side up being unable to not handle the Food contact surface.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed dish machine sanitizers using sodium hypochlorite. However, facility only has Quat test strips.