TELA 504 RESTAURANT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy on site during inspection. CDI - REHS provided. Employees on site signed during inspection. 1 pt. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written bodily fluid clean up procedures on site during inspection. CDI - REHS provided. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw repackaged shrimp being stored above ice cream in RIF during inspection. Observed raw chicken being stored above raw pork in under grill unit. Observe various containers of food in prep units not baring prior lid to help prevent contamination during inspection. CDI - Shrimp moved to appropriate location. Chicken moved to bottom of under grill unit. All uncovered items covered. Repeat. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tile in main kitchen area during inspection. Repair or replacement necessary. 0 pts.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility offering salmon undercooked without retaining a proper parasite destruction letter during inspection. Acquisition necessary. 10 day VR required. 1 pt.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chorizo and raw chicken being stored above whole muscle beef and pork in main prep during inspection. CDI - PIC reordered storage. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink dispensing at 100ppm quat during inspection. Repair necessary. Facility to utilize mechanical dish machine in the interim. 72 hour VR required. 1.5 pts. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken, raw chicken, and raw steak in under grill unit holding above 41F. Observed bottle of ranch being stored in top portion of side prep holding above 41F. Bottle was taller than the air curtain in unit. Observed cut cabbage in main prep holding above 41F. See temperature chart. CDI - Raw chicken, cut cabbage, and ranch voluntarily discarded. Raw steak moved to WIC. Repeat. 3 pts. 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 .

3-501.19 (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. 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 written procedures for TPHC recorded on a laminated piece of paper smudged off and incomplete. Observed fried chicken being held from 9:00am-1:00pm still being held at 2:30pm. CDI - Procedures filled out during inspection. Chicken discarded. 1.5 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed PIC duties not followed and staff not aware of proper handwashing procedures and procedures for wash, rinsing and sanitizing food contact surfaces. 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.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed a food employee not vigorously rub hands for required time when washing. CDI, employee rehashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open package of cheese in walk in cooler and not covered and protected. CDI, cheese relocated to covered container to protect.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed food employee pour container of bleach directly on prep sink after washing and rinsing. CDI, employee rehashed prep sink after discussion on proper manual ware washing and ensuring food contact surfaces are washed, rinsed and sanitized. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed horchata cold held at 64 degreees F. CDI, horchata voluntarily 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed time control not followed and time not identified for fried chicken today per written procedures. CDI, time recorded

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open for duration of inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in establishment.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep sink.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knife wedged between prep equipment in soiled area.

4-402.12 Fixed, floor mounted equipment shall be sealed to the floor or elevated to at least 6 inch clearance. Observed hand washing sink in restroom in need of sealing. 4-501.11 Maintain equipment in good repair. Observed small condensation leak and drip on line in walk in cooler.