TSAOCAA

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine flap.

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 missing date marks for all TCS foods in the main kitchen prep cooler. CDI - Items were labeled for the day they were prepared or opened.

REPEAT 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 missing time stamps for fried chicken and boba. CDI - Employees labeled for the time they were cooked. Improvements in TPHC from previous inspection.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Employees labeled during inspection.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed several bags of raw chicken thawing on a counter. CDI - Items were moved under running cold water.

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 a few bins of flour or sugar 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 tea and syrups on the floor of dry storage.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing teas while wearing bracelets and no hair restraint.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed house-hold use only reach-in freezer and chest freezer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed pineapple and other produce stored above ready to eat foods in reach in cooler. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 surfaces of microwave with build up of food residues and splash. Follow manufacturer's instructions for cleaning microwave. -0 points-

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed cooked fried chicken stored on speed rack in kitchen. Fried chicken had a start time of 11:30AM and had exceeded the 4 hour hold time without being discarded. PIC stated that fried chicken is discarded at the end of the work day. CDI - Fried chicken was discarded and TPHC procedures were reviewed with PIC. PIC has been reminded that food being held on TPHC must not exceed 4 hour hold time. 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 boba being held on TPHC without any start or discard time. CDI - Boba was discarded. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance in chemical storage area. PIC identified contents to be degreaser and produced original container. CDI - PIC labeled spray bottle with name of contents. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut honeydew melon in reach in cooler with produce stickers still attached. Washing procedures were reviewed with PIC. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0.5 points-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed open single use food containers stored on shelving above prep line. Store single use items in original packaging until used. -0 points-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin near handwashing sink in kitchen. Only one waste bin was available. Provide a waste bin for kitchen handwashing sink. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed basting brush with food debris stored as clean. CDI- PIC removed item 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 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed two cutting knives stored between flip top and prep table. Area was unclean with heavy residue accumulation. CDI- PIC removed items 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed boba temping below 135F in warmer. PIC stated that after cooking, if items are maintained too hot then quality of food would diminish. CDI- EHS removed item to be held on emergency TPHC, added item to TPHC form after inspection. 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 sausage on a stick and cooked corn without a date in flip top. CDI- PIC was aware of date when sausage was prepped and applied correct date, discarded corn due to being unaware of prep date. Observed cut honeydew, cut lettuce, and sausage on a stick without a date in 3D RIC. CDI- PIC was aware of when items were prepped, PIC had food employee apply correct date mark. Ensure items prepared, cooked, and removed from original packaging have date mark applied if held for more than 24 hours. 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 small flying insects throughout establishment. PIC stated that pest control comes monthly, new traps have been purchased.

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 in dry storage stored on ground. PIC stated that delivery of products occurred on yesterday. Ensure food is stored at least 6 inches above floor.

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 areas between prep unit and prep table with heavy residue accumulation, hood system with residue accumulation, and top of flip top and prep shelving with debris accumulation. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal speaker stored above prep area on cookline, personal phone stored on prep table. CDI- PIC had food employee remove items to designated area.

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 no written procedures for TPHC used for holding chicken. CDI: PIC completed TPHC form during inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed kitchen hand sink without hand soap. CDI by adding hand soap.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked fried chicken on sheet pan/speed rack < 135F. CDI- chicken was marked for 4 hour time hold. TPHC implemented today. PIC has been given TPHC template to use going forward. 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 raw chicken in prep cooler stored > 41F. Prep cooler ambient temperature 38F. Per PIC chicken was moved from upright cooler and placed in prep cooler 30 minutes prior. CDI- observed chicken < 41F prior to departure. Minimize time TCS foods are held out of temperature control. 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 open container of milk without date mark. CDI by date mark. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing on prep table. CDI -chicken moved to cooler to complete thawing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored outside of sanitizer buckets.

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 service items stored on the floor in the dry storage room.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household food processor in the kitchen. Replace with commercial food processor.