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2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility not maintaining updated employee health policy. PIC was able to answer questions but unable to provide proof of food employees being informed and trained. CDI- PIC provided employee health policy to be signed after discussion with employees. Not currently maintaining documents onsite. *REPEAT* For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 food thermometer stored unclean and not in-use. CDI- after discussion, PIC removed item to be cleaned and sanitized.

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed primary thermopen used in cook area not properly calibrated. CDI- PIC changed batteries and calibrated thermopen based on EHS demonstration. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 mat on floor of WIC with heavy residue accumulation. Increase cleaning frequency. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed pipe under handwash in employee restroom leaking. Tighten or repair pipe to establish compliance. *REPEAT*

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsink needing to be cleaned on nozzles.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility not maintaining updated employee health policy. PIC was able to answer questions but unable to provide proof of food employees being informed and trained. CDI- EHS provided updated employee health policy and discussed maintaining documents onsite. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed container with grey & green buildup at bottom holding several onions with white/grey/green buildup. CDI-PIC discarded container and removed container to be w/r/s.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed container of white rice in steamwell temp below 135F. CDI- PIC voluntarily discarded item due to being unaware of time item was placed in unit. 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 sliced tomatoes and sliced cheese in flip top, sliced tomatoes on prep table, temping above 41F. CDI- PIC removed sliced tomatoes to be rapidly cooled. PIC voluntarily discarded sliced cheese and sliced tomatoes. *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 .

3-501.18 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 jambalaya and red beans held without a date in flip top. CDI- PIC was aware of when items were prepped, applied correct date labels. *REPEAT* ensure date marking is consistent throughout establishment. 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 red can of “RAID” household use only container being used in facility, per the PIC. CDI- PIC removed can to be discarded.

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 raw chicken cooling at a rate below .12F/min due to being taken out of 2D standing RIC without a chance to cool completely between uses. CDI- EHS discussed effective cooling methods with PIC and relocation of container. 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 .

4-601.11(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 mat on floor of WIC, gaskets of cold drawer on cookline with heavy residue accumulation. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed pipe under handwash connected to trap and 3-comp leaking. Tighten, repair, and pipe. *REPEAT*

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in basin of hand sink. CDI.. Basin was cleaned out at time of inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over RTE (tomatoes and pickles)food. Storage was changed to meet compliance with NC Food Code. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food uncovered not cooling. 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 shrimp, gator and fish all raw over 41F..CDI Fish was voluntarily discarded. Shrimp and gator meat was sent to cool down. 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 cooked food in RIF without dates. Also Observed food marked with incorrect dates. CDI.. Correct Prep Dates were added to food..REPEAT 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). Observed cooked food in RIF without dates. Also Observed food marked with incorrect dates. CDI..Correct prep dates were added to food..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 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 . 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 .

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

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3 comp sink

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed box of uncut yams with mold growth in WIC. CDI - PIC voluntarily discarded box of uncut yams.

REPEAT 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. Increase frequency of cleaning.

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 tuna salad (5/20) potato salad (5/21) and chicken salad (5/22) in WIC all exceeding 7 day date marking period. CDI - PIC voluntarily discarded one container of each food. Observed large container of cooked gumbo in WIC without datemarking. CDI - PIC stated gumbo was cooking (5/24) EHS allowed PIC to date mark container. 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 potato salad ( 5/20), portioned dirty rice bowls (5/17), and bread pudding (5/19) in RIC all exceeding 7 day date marking. CDI - PIC voluntarily discarded items. 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 large container of cooked gumbo in WIC without datemarking. CDI - PIC stated gumbo was cooking (5/24) EHS allowed PIC to date mark container. 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 .

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. Increase frequency of cleaning.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed shelf of toxic chemicals stored over sanitizing portion over 3-comp-sink and hand washing sink. CDI - PIC relocated chemicals to storage rack. 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 residential use only insect spray can stored near 3-comp-sink. CDI - PIC voluntarily discarded item.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout kitchen area and in walk in cooler.

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 nine non food grade containers with dry ingredients (sugar, flour, rice, bread crumbs, and powder sugar) with scoop handles touching dry ingredients located under prep table. CDI - PIC removed all scoops from dry ingredients. 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 portion cup used to scoop out cooked beef out of container in reach in cooler. CDI - PIC voluntarily discarded portioned cup.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed wood spoons with rough surface, along with various cracks and chips used to prepare food. CDI -PIC voluntarily discarded wooden spoons. 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 several clear non food grade containers housing TCS and NON-TCS foods. 4-502.11(A) Maintain utensils in good repair. Observed three plastic serving spoons and two rubber spatulas with melted/burnt handles in utensil bin. CDI - PIC voluntarily discarded items.

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 cold holding temperatures, proper hot holding temperatures, proper date marking procedures and refrigeration equipment working properly Vr for risk mgt plan A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed rice hot holding in steam table top unit at 116. CDI 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple TCS foods cold held in reach in refrigerator at 43-46°. CDI no record of how long out of date. 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 crawfish rolls improperly date marked. CDI 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/BOPsSNUajY 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 multiple TCS foods not date marked with some past 7 days. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests.observed fly in kitchen.

4-501.11 Maintain equipment in good repair. Observed most foods in 2 Dr freezer not to be frozen hard to touch. TCS frozen food temps were 25-33°. Ambient air temp 29°. Also observed 43 and 45 f ambient temps in two other reach in coolers. Vr for repair. Any food above 32° discarded if past date mark.