PALM BERRIES MATTHEWS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not CFPM . unable to show SS certification or equivalent. CDI- not required for 210 days of permit date no points as per NCDHHS For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Repeat

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . OBSERVED NO THERMOMETER in the facility during inspection. Will be back to check on the equipment.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. OBSERVED employee working with food without a hair cover. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at 0ppm CDI. Needs to be replaced and refilled with right concentration of sanitizer.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed solution at container to be 130 on one side and 34 on the other side. CDI. UNIT NEEDS TO BE CHECKED. Utensils were removed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not CFPM . unable to show SS certification or equivalent. CDI- not required for 210 days of permit date no points as per NCDHHS For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Repeat

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee Health policy in the facility during inspection. CDI. PIC was provided another copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed towel dispenser empty at rear hand sink and no towels at front hand sink. CDI restocked

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 . 3-501.18 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 opened milk in RI from two days without date. CDI. PIC dated. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. OBSERVED employee working with food without a hair cover.

4-502.11(A) Maintain utensils in good repair. Observed multiple ice build up in one of the RI freezers. Needs to be repaired.

5-205.15 Maintain a plumbing system in good repair. Observed leaks at the sink. Needs to be repaired.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not CFPM . unable to show SS certification or equivalent. CDI- not required for 210 days of permit date no points as per NCDHHS For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed failure to demonstrate sufficient knowledge of food safety. CDI coached 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 Unable to provide plan. CDI regiven For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage stored on food preparation table with food for the public. cdi removed

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed towel dispenser empty at rear hand sink and no towels at front hand sink. CDI restocked

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed fruits stored over ready to eat containers of acai. EHS - coached For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed food employee wash and rinse plastic lid and place with clean utensils without sanitizing. CDI -coached by EHS 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 .

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 box of straws and napkins stored on floor in kitchen

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed PIC unable to provide test strips for wither sanitizer present.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed handbag and phone stored on food preparation tables.