CARIBBEAN HUT EASTFIELD

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken being stored on top of stove with an internal temperature of 82F. CDI - Chicken was reheated to 167F and PIC has been advised to hold cooked chicken in available hot box. -REPEAT- -3 points- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees in kitchen preparing food while waring bracelets and jewelry. -0 points-

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 in-use knives stored by puncturing through cardboard on shelving. CDI - Cardboard was removed and knives were taken to three compartment sink to be washed rinsed, and sanitized. -0.5 points-

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. Observed cardboard box being used as a knife block in kitchen. -0 points-

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drinks stored on shelving with customer food and dry ingredients. Store employee drinks in designated area away from food, equipment, and utensils. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac and cheese and commercially made beef patties in hot box hot holding at temperatures between 127F and 131F. Observed cooked plantains on top of steam table (without temperature control) holding at 112F. CDI - Beef patties and mac and cheese were reheated to 140F. PIC adjusted thermostat to hot box to maintain TCS foods at 135F or above. Plantains were placed on TPHC. PIC stated that plantains are cooked, held on top of steam table for no more than two hours, and then discarded if anything is left. TPHC procedures were explained to PIC during inspection and written TPHC procedures for plantains were created. -1.5 points- 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 milk based drinks in reach in cooler without a date mark. PIC stated that milk based drinks are made in sister location and transported to this establishment for sale. Coordination with regulatory authority of sister location confirmed that juices were being made there. CDI - PIC confirmed when milk based drinks were made and added date of preparation. PIC allowed to date mark milk based drinks. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). -0 points- 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 unknown substance stored on three compartment sink drain board in kitchen. CDI - PIC identified contents to be bleach and labeled appropriately. -REPEAT- -1 point-

3-404.11 (B) Juice that is not treated per 3-404.11 (A) shall be labeled with the phrase WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. See item number 37 on this report for additional requirements related to ingredients and allergens. Observed untreated juice made at sister location without warning label. PIC has been given the necessary information to include warning labels were untreated juice. A return visit will be conducted to ensure compliance. -1 point-

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed juice made in sister location without ingredients list. PIC has been advised that employees must be knowledgeable about ingredients including possible allergens. PIC was able to explain individual ingredients during inspection. -0 points-

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 shelving above food prep sink with build of food debris and residue. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic pitcher with water stored inside kitchen handwashing sink. CDI - Pitcher was removed. -REPEAT- -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large boxes of raw chicken at 44F stored on kitchen floor without temperature control. Chicken was stored in kitchen in preparation for cutting and freezing. PIC has been advised to hold raw chicken in cold holding until time to remove for preparation. CDI - Chicken was moved to preparation. -REPEAT- -1.5 points- 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 unlabeled spray bottle of chlorine sanitizer stored on three comp sink drain board. CDI - PIC labeled spray bottle. -0 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish and shrimp thawing under running water at prep sink. Water had a temperature ranging from 74F to 81F. Approved thawing methods include thawing under refrigeration, thawing as part of the cooking process, and thawing completely submerged under running water with a temperature of 70F or below. CDI - Fish and shrimp were moved to prep table to begin cooking preparation. -0 points-

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 raw chicken stored on floor in kitchen. -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing bracelets. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher in Handwashing sink. CDI pitcher was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed strainer stored as clean with food debris inside. CDI..Item was moved to 3 comp to w/r/s 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not sanitizing, reading 0ppm. Facility can use the dish machine to wash dishes but use 3 comp to sanitize. Facility will use single service single use containers until dish machine is repaired. Repair tech was there while EHS was going over inspection.EHS will return in 3 days 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 . 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

3-501.14(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 PER PIC cooked this morning and placed in Tall RIC to cool. Checked Chicken after almost 30 mins , chicken temp remained the same. CDI..Chicken was discarded facility is not allowed to cool TCS foods unless facility has a blast chiller. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed curry chicken and cabbage on steam table for HH below 135F.. CDI Food was reheated to over 165F See temp chart.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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several pounds of Raw chicken in Tall RIC over 45F PER PIC raw has been in Tall RIC since yesterday. CDI Chicken was 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 pasta, curry chicken and jerk sauce in tall RIC cooked from previous day without dates.CDI..Items were voluntarily discarded 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 pasta, curry chicken and jerk sauce in tall RIC cooked from previous day without dates.CDI..Items were 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 . 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 .

3-501.15 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 several tubs of raw and cooked chicken cooling in Tall RIC packed tightly in plastic bins. All above 41F ..CDI items were voluntarily discarded. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility is not allowed to cool any TCS foods per permit. Facility will need a blast chiller if facility would like to cool TCS foods .. EHS will return within 10 days to check for cooling. 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep table

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. Observed strainer with damaged wires, food contact surfaces is no longer smooth and easily cleanable.. CDI Strainer was voluntarily discarded

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of curry chicken in warmer below 135F.. CDI.. Reheated curry chicken .. See Temp chart. 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 .

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 RIC in need of wiping down, sticky.

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 chicken above shrimp and fish. CDI.. Items were switched REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 containers of raw chicken cooling down with tightly fitting lids. CDI.. Removed lids to quickly cool. REPEAT 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp towel on prep table

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC properly wash hands and turn off faucet with bare hands. CDI- EHS had PIC rewash hands and turn off faucet with paper towel barrier and educated PIC on why we must use a barrier to not re-contaminate hands.

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 chicken stored over raw red snapper and raw shrimp in reach in cooler. CDI- PIC changed storage order to have raw red snapper and raw shrimp above raw chicken. Given storage order charts for all reach ins. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine with concentration of 0ppm. CDI- PIC primed dish washer and ran another cycle and concentration was 100ppm. 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

3-501.15 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 3 plastic containers of raw chicken cooling from ambient temperatures with lids on container tightly covered. CDI-PIC vented lids to promote faster cooling. EHS educated PIC on proper cooling methods. 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 spices in secondary containers without labels. Label secondary containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without head covering. CDI- PIC had employee don head covering. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food with bracelets on. CDI- PIC had employee remove bracelets.