CARIBBEAN HUT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several items in WIC cold holding without protective coverings.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dishwasher reading 0ppm. EHS observed chemical sanitizer container empty. CDI - PIC added new chemical sanitizer bucket and primed machine. Chemical dish machine reading 50ppm. 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 jerk chicken cooked and cooled today missing cooling window. Observed cooked kidney beans cooling from night before missing cooling window. CDI - PIC voluntarily discarded both items. 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 .

3-501.15 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 jerk chicken and kidney beans cooling in dense portions, a tight fitting lid, and in a large plastic container missing cooling window. Observed jerk sauce cooling in large plastic container with tight fitting lid not moving temperature. CDI - jerk, chicken and kidney beans were voluntarily discarded and jerk sauce was placed in walk-in freezer for rapid 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 .

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 fish thawing in prep sink without removing from ROP packaging. EHS observed fish packaging stating it needs to be removed from ROP when thawing. CDI - PIC opened ROP packaging for thawing fish.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in bleach sanitizer at 0PPM. CDI - PIC remade sanitizer bucket at 50ppm concentration.

4-501.11 Maintain equipment in good repair. Observed leak in walk-in cooler. No food items were being contaminated. Repair.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temp of chicken 147 and 156. CDI - PIC cooked until 165 and above.

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 raw marinated chicken with garlic and oil cooling from the night before at 45°F. CDI - PIC voluntarily discarded For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket, stored on cooking pans, stored as clean. CDI - PIC moved buckets to prevent contamination.

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 chicken marinating from night before in deep plastic containers with covers. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 chicken thawing under running water at 61°F. CDI - PIC moved to WIF for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer at 0PPM. CDI - PIC remain sani bucket at correct concentration.

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. Observed personal drinks stored in walk-in cooler on top shelf. CDI PIC moved items to prevent contamination

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 2 containers of cut cabbage densely packed with tight fitting lids. CDI- PIC removed lids and pan to be rapidly cooled. 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 .

3-304.12 (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 handle of ice scoop stored in direct contact with ice. Remove to prevent potential contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed chlorine strips worn, unable to accurately measure sanitizer concentrations. CDI- EHS provided test strips while establishment awaits order for new kit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of chicken in warming cabinet holding below 135F. CDI- Chicken pulled and reheated. 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 .

4-501.11 Maintain equipment in good repair. Observed several lids heavily dented.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors at fryers in need of cleaning. Observed vent near tall reach in cooler in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw goat (in plastic bag with holes) stored directly above ready-to-eat housemade drinks (pineapple ginger juice) in WIF. -CDI- PIC corrected storage order by moving the drinks to a different shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed 2 pans of cooked jerk chicken in the hot holding cabinet below 135F. -CDI- PIC reheated the chicken in the oven to 165F. All other items in the cabinet were at 135F or above. -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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloths stored on prep tables in the kitchen, not in sanitizer buckets. -CDI- PIC moved wiping clothes to a sanitizer bucket. -REPEAT-

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 handle for the flour scoop directly touching the flour. -CDI- PIC removed handle from the flour.

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 boxes of single-service articles (to-go containers) stored directly on the floor in dry storage. Raise boxes at least 6 inches above the ground.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone and employee water bottle stored on the shelf above the prep table, where active food prep was occurring. Designate separate area for employee items, not above food or clean equipment.

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 curry goat and stew chicken cooling on speed rack outside of the WIC. Product had stopped cooling per 2 temperatures taken 30 minutes apart. CDI- PIC moved food product to the walk-in freezer to complete cooling process. Observed product cooling at acceptable cooling rate after corrective action. 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 2 pans of cooked chicken in the warming cabinet stored < 135F. CDI- warming cabinet was set to hold at 140F. PIC increased heat setting to 150F. Chicken reheated to 165F. 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 cooling taking place outside the WIC. CDI- moved to walk-in 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Obsevred unlabeled containers of corn meal and sugar.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored on prep tables in the kitchen. Use sani-buckets.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide chlorine test strips for testing dish machine sanitizer levels. Verification required within 10 days.