LITTLE VILLAGE GRILL

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries hot holding under heat lamp below 135F. PIC stated they were fried about 10 minutes prior, and move through them quickly. EHS advised placing fries on TPHC moving forward to be in compliance as well as efficiency for the flow of food. CDI: PIC created time stamp for when fries were placed under heat lamp. REPEAT VIOLATION. 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 multiple containers of various house-made pasta salads, slaw, and cut melon cold holding above 41F, stored inside the CH display case. Ambient air temp of unit was 40F. PIC stated the doors of this unit are frequently opened during lunch rush. CDI: PIC moved containers with lids uncovered into the standing RIF to rapidly cool down. EHS observed temps had dropped to below 41F after 10 minutes. 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 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed the handle of the in-use tongs to grab marinated raw chicken, stored with the handle in direct contact with the food product inside the cambro, stored inside the RIC. CDI: PIC removed tongs from cambro to prevent contamination. REPEAT VIOLATION.

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 grease buildup on handles of cooking equipment/utensils stored clean. Observed dust and debris buildup on clean dish racks. Observed food residue on non food contact surfaces on interior walls of RIC and make table. Increase cleaning frequency.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash his hands at the handsink then turn faucets off without using a protective barrier. CDI: PIC educated food employee and employee re-washed his hands.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chub of cooked pork placed on a sheet tray and left uncovered, stored inside the RIF. Ensure all food items no longer in the cooling process are covered to prevent contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two cheese danishes hot holding under the heat lamp below 135F. PIC stated that they do not have a microwave, and some customers request their danishes to be warmed up, so PIC uses heat lamp to warm up, and danishes had just recently been placed underneath the heat lamp to warm up. Observed fries hot holding under a different heat lamp below 135F. PIC stated they go through batches of fries very quickly and will sometimes reheat the fries before serving if some time has passed. CDI: EHS explained hot holding rules for TCS food items and explained different ways to prevent hot holding violation, including placing on TPHC from here on out for compliance and to prevent food waste. PIC stated he is interested on placing both food items on TPHC and EHS emailed TPHC form for PIC to fill out and submit back to EHS; danishes were reheated to above 135F on flattop before serving and fries were 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1 case of bread used for subs stored directly on the floor next to the make table. CDI: PIC removed case of bread off the floor to prevent contamination.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed the handle of the in-use scoop to portion out tuna salad, stored with the handle in direct contact with the food product, inside the lowboy of the make table. CDI: PIC had food employee remove the scoop completely to prevent contamination.

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 two stacks of single-use cups stored at the front register out of it's original protective packaging, with the open-side of the cup facing out towards the customers. CDI: PIC flipped the stacks of cups to where they were no longer facing outward to prevent contamination.