CHICKEN BEE

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee don gloves to work with food without a handwash. CDI: Employee was instructed to discard gloves and re-wash hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and raw pork stored over RTE sauce in RIC. CDI: Employee re-arranged storage order to meet compliance. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 facility holding fried chicken on TPHC without procedures. Chicken was marked with start time. PIC stated that chicken is held for 4 hours then discarded. CDI: EHS provided procedures sheet and PIC filled out procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 can of “RAID” pesticide spray and “ortho home defense” spray container. PIC stated that the facility services their own pest control with these products. EHS informed PIC that these products are not commercially rated and cannot be used in facility. Facility must only use commercially approved pesticides. CDI: pesticides removed from facility.

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 in RIC in deep plastic covered container. after 40 minutes chicken did not change in temperature. CDI: Lid was removed from chicken bin and EHS observed chicken drop in temperature by end of inspection. 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 a couple live insects inside WIC that is not in use. Increase pest control treatment. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed sticky pads with dead insects present under clean dish rack near 3-comp sink. Remove.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on two food employees.

4-501.11 Maintain equipment in good repair. Observed WIC not in use or turned on. PIC stated that it has been giving them issues and they have decided not to use it. Facility is required to repair WIC based on permit conditions and food processing capacity. Repair. EHS will follow-up with facility to ensure WIC is repaired.

4-501.11 Maintain equipment in good repair. Observed handle of freezer chest missing. Repair or replace missing handle.

6-303.11 Provide required lighting intensity. Observed light bulb not working in ventilation hood above fryer. Replace broken bulb.

-REPEAT- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bags of rice stored on the floor of dry storage area. PIC to move rice to storage racks.

-REPEAT- 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 items stored on the floor in front storage area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for the back kitchen hand sink. CDI - Manager provided during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above sauce in the bottom of a prep cooler. CDI - Eggs were moved to the lower shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 76 degree fried chicken in the fryer basket. CDI - Chicken was reheated to 165 degrees.

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 one container of chopped cabbage from 10/1/25. CDI - Item was voluntarily discarded.

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 containers of unidentifiable spices 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 Ramen and cans of food stored on the floor. Observed containers of cheese stored on the floor of the walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet and soiled wiping cloths stored on top of the prep 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 a cup without a handle being used to scoop dried goods.

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. 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 many boxes of single-service items stored on the floor behind the storage curtain. Observed open faced trays stored throughout the kitchen. CDI - Trays were inverted during inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

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 - Mozzarella and hot dogs on a stick, Cut Cabbage and Cole Slaw without proper date marking. PIC stated cabbage was cut yesterday, hot dogs and mozzarella sticks were made the same day as the hot dogs on a stick date marked 4/23, and Cole slaw made today. *CDI - All items were date marked properly by PIC. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Bucket of Diced Radish stored directly on the floor of the WIC. *CDI - PIC removed the item from the floor placing it onto shelf.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Establishment in possession of QAC test strips for Chlorine sanitizer. EHS tested concentration at 150ppm, PIC photographed EHS test kit and plans to order them. A verification visit will be conducted within 10 days to verify establishment has chlorine test strips.

2-301.15 Only wash hands in handwashing sink. -PF- *Observed - PIC wash hands in prep sink. *CDI - EHS educated PIC on use of prep sinks and that Handwashing should only be conducted in handwashing sinks. PIC rewashed hands in handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - 3 compartment sink sanitizer at a concentration of 50ppm. *CDI - PIC added more sanitizer to sanitize compartment correcting sanitizer concentration to 200ppm. 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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. *Observed - Rice warmer rated for household use only. PIC stated they will remove it from establishment.