FOLIA

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed an employee touch their face with a gloved hand while the EHS was providing education on other items in the kitchen and then the employee immediately attempted to go back to cutting lettuce. CDI - EHS intervened and provided proper education on when to change their gloves and when a handwash is necessary.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure - Observed the interior surfaces of the microwave to have large amounts of food debris.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a jug of canola oil and an opened bag of rice to be stored on the lower prep shelf directly below the food prep sink drain line. REPEAT. CDI - Food products moved to an overhead shelf above the prep sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a large metal sifter to be stored as clean with visible food debris on the food contact surfaces. REPEAT. - Observed multiple plastic containers to be stacked and stored as clean with visible sticker residue/whole date mark stickers still on the outside of the containers. REPEAT. CDI - Placed at the 3 compartment sink to be W/R/S. 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 .

3-501.13 (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 intact ROP packages of seared tuna to be thawed in the 1 door RIC when the packaging states “remove from package while thawing”. CDI - PIC put cuts into the packages, removing them from the ROP environments.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed no thin probe thermometer on site at the time of the inspection. PIC ordered one at the end of the inspection. 10 day VR to observe compliance.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed numerous fruit flies throughout the kitchen at the time of the inspection. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a box of sugar in the raw packets and a case of cans of crushed red peppers to be stored on the lower prep shelf directly below the food prep sink drain line. CDI - Food products moved to an overhead shelf above the prep sink.

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 the scoop in use in the bulk sugar bin to be stored with the handle in direct contact with the sugar inside. CDI - Scoop stored so that the handle is not in direct contact with the sugar. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. - Observed the ice scoop to be stored directly on top of the ice machine without a protective barrier. CDI - Scoop placed into a cleaned container, protecting it from possible contamination.

4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser at the 3 compartment sink to be broken/not pulling any sanitizer at the time of the inspection. Facility has a functional dishwasher on site and has sanitizer bottles with a bleach solution in them to use for sanitizing surfaces in the meantime. PIC contacted company for a repair at the time of the inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed a spatula resting inside of the handwashing sink when EHS went to wash hands. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels were available at time of handwashing. CDI. PIC provided paper towels to EHS. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Stacked cases of canned beverages were blocking access to the handwashing sink when EHS went to wash hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P EHS observed a box of moldy green Shishito peppers in the 2-door fridge. CDI. PIC removed peppers and voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed dishes being stored clean with food residue; including a vegetable peeler, metal insert containers, a scoop, and a food grater. CDI. PIC brought all items to sink 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical spray bottle containing a purple liquid that was not labeled as to its contents. CDI. Spray bottle labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed numerous fruit flies in kitchen area. Facility should pursue a pest control treatment plan. * 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 the exterior surfaces of glass bottles stored as clean to have accumulations of sticker residue/tape on them. REPEAT.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Employee Meal was resting directly on top of concentrated liquid in the 2-door fridge. CDI. PIC relocated the employee meal.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed no thin probe thermometer on site at the time of the inspection. PIC ordered one at the end of the inspection. 10 day VR to observe compliance.

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 squirt bottles and spray bottles of oil that were not labeled as to their contents. - Observed a bulk bin of sugar that was not labeled as to its contents.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed numerous fruit flies in the kitchen at the time of the inspection.

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 clean tongs stored hanging on the dry storage rack adjacent to the handwash sink where the tongs were observed hanging past the splash guards and almost into the handwash sink basin, subjecting them to possible contamination during handwashing. CDI - PIC moved tongs to top shelf so that they cannot be contaminated by regular handwashing processes.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test strips to test quaternary ammonia which is used to fill up the sanitizer basin of the 3 compartment sink and to fill up wiping cloth buckets. PIC contacted their chemical supplier to have them delivered on the next order. 10 day VR to observe compliance.

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 all interior surfaces of the microwave to be covered in an accumulation of food debris. REPEAT.

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. Observed shrimp tempura, pico de gallo, and Birria for testing new menu mixed in with foods for restaurant. CDI- PIC voluntarily discarded foods.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in kitchen. CDI- PIC replaced paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple containers of “lightly salted” butter above 41F, see temperature chart. CDI- PIC voluntarily discarded butter. Ensure to keep 41F and below. 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 bottom of reach in freezer with heavy buildup of food debris. Clean.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Cucumbers had white mold growth on them. Food that is unsafe must be discarded. CDI - PIC discarded cucumbers.

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 Heavy cream, chicken, egg dressing, and chick peas were held past 7 days from preparation. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. 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 .

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. Bag of clean towels observed on the floor. Store clean linen at least 6 inches off the floor. 0 pts.

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. Observed employee beverage, open glass of ice water stored on the shelf above open prep unit. CDI removed.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Serve food employee removed Styrofoam fish, pox, and trash cans that were blocking hand sink and with gloves and return to food preparation. EHS intervened before contamination gloves discarded hands wash new gloves.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink, only hand sink in kitchen, blocked by empty Styrofoam fish box and two trash cans CDI removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed two cartons of raw shell eggs, stored above, ready to eat beverages. Also observe unwashed produce stored over ready to eat foods. CDI reorganized organ. 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 some cooked octopus and cooked shrimp stored above 41°. It appears all double stacked plastic containers were out of temperature and therefore discarded from the top of the unit. The other side of the unit had no problems. 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 many portions of wet, soft, brie cheese, not marked and mini portions of precooked chorizo sausage not demarked CDI date marking allowed 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observe raw eggs on hand for the express purpose of customers asking for raw egg whites and a drink. However, this is not disclosed anywhere on the consumer advisory in the menu. Facility intends to discontinue this practice and switch to pasteurized carton egg whites.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Reserve observed facility does not have thin diameter probe according to PIC. 10 days VR

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

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 soiled dry, wiping cloth on cutting board CDI removes