LELUIA HALL

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee fill up container of water using hand sink near cook line. CDI: Item was removed, education was provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed pooled raw eggs being stored above coconut whipping cream inside walk in cooler. Observed raw pooled eggs being stored above ready to eat sauces in prep unit. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boiled eggs, asparagus and jalapeno sauce above 41F in prep drawers. Ambient air of prep drawers was 41F. Items were moved to walk in cooler to cool. VERIFICATION REQUIRED. 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 potatoes cooling at a rate of 0.37F/min during 2 hour window. Potatoes were cooling with another being pressed in container of potatoes. Potatoes still had 45 mins left in 2 hour window. CDI: Potatoes were moved to freezer to cool, secondary pan was removed. 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 flies in facility near bar make tables/hand sink.

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 minor food debris build up in bottom of reach in freezer. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layer of a pan filled with portioned bags of cooked risotto cold holding above 41F inside make table 2. Bottom layer was cold holding at proper temps. Pan was observed completely filled with the portioned bags, above the fill line. PIC stated these food items are not kept in this unit overnight and are moved from the WIC. CDI: PIC moved top layer of cooked risotto bags onto sheet tray to rapidly cool down. Observed 4 blocks of unsalted butter stored out at room temp. PIC stated butter was not part of the recipes currently being prepped. CDI: PIC moved all blocks of unsalted butter onto a sheet tray into the WIC. *Note: All other TCS food items were observed cold holding at proper temps. 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 .

3-304.12 (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 deli containers stored inside rolling bin full of "fry flour" and cambro of coconut flakes. Ensure deli containers are being removed from the nonTCS food products to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed a lowboy freezer out of order. No food storage was observed inside the unit. PIC stated there is a work order in to have it repaired.

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 cooked duck cooling inside the WIC, cooling at a rate of 0.06 deg/min, not meeting the cooling rate. EHS observed all other food items had met the cooling rate and/or meeting 41F within 4 hour time frame. CDI: PIC moved duck into freezer to finish cooling process. 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 .

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 pulling garbage stored above food preparation service CDI removed.

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 multiple hand washes during inspection. One hand wash food employee immediately contaminated on handles CDIPIC coached before next hand wash. 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 .

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 blocked with trashcan and potato cooling speed rack CDI removed

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf observed ceviche and one other raw fish dish not disclosed with*attaching to the consumer ad advisory CDI re-printing already begun

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed, foaming hand soap stored on food prep table with food present CDI removed

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple damp, wiping cloths, not stored in sanitizer buckets. 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 multiple soiled, dry, wiping claws stored on food preparationsurfaces