KRISTYS CREOLE KITCHEN

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed the facility to have the MCPH employee policy on site but it did not have any employee signatures. CDI - On-site employees signed the employee health document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed a large empty pitcher to be stored directly in the cookline handwash sink basin. CDI - Pitcher removed from handwash sink basin.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw salmon to be stored behind an insert container of cooked RTE crawfish in the cookline opentop refrigerator. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a pot of cheese sauce to be stored on the stovetop at a temperature of 110F. Cookline employee stated he had removed it from the heat to go do other tasks for a few mins as he couldn’t keep and eye on it and was going to put it back on the heat once finished. CDI - Cheese sauce rapidly reheated to 165F on the stovetop. 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 insert containers of raw shrimp, raw salmon, cooked crawfish, cooked pasta, cheese sauce and shredded lettuce to be found at temperatures of 47-59F in the cookline opentop and salad opentop. PIC stated that none of the items are kept in the opentops overnight and are all set up daily with fresh food usually between 10-11am. PIC stated that after lunch (11am-3pm) all items in the opentops are voluntarily discarded and then replaced with fresh product to restart again for the dinner service (5pm-10:30pm). EHS suggested the facility switch to TPHC going forward for the items in the opentops. CDI - All items temporarily time stamped for discard at 3pm at the end of lunch. TPHC procedure filled out at the time of the inspection. 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 (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 an in use knife to be stored in an uncleanable crevice between the salad station opentop and the adjacent prep table. CDI - Knife removed and sent back to the dish pit to be W/R/S.

5-205.15 Maintain a plumbing system in good repair. - Observed a leak in the drain pipe to the cookline handwash sink. Pipe was observed leaking into a large plastic bucket placed below the sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed back hand sink with no paper towels present. CDI - Paper towels provided. - 1 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0ppm Chlorine sanitizer. CDI - Sanitizer was refilled and primed. Dish Machine reading 100ppm Chlorine by end of inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few dishes with food debris present. Observed most of these on storage shelf above prep sink. EHS recommends moving hanging ladles and such to more protected environment. CDI - Items moved to dish area to be washed, rinsed, and sanitized. - 1.5 - 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed butane lighter and can of fluid stored above single service items in dry storage. CDI - Items moved to bottom shelf. - 0 -

4-903.11 (A) Store cleaned equipment, utensils, linens 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 some equipment stored on the floor underneath dry storage cages in shared hallway. Maintain items inside of locked cages in shared space. Maintain items off of the floor. EHS recommends removing any items that aren’t in use. - 0 -