MAMAS CARIBBEAN GRILL

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at either handsink. -CDI -PIC provided napkins at both handsinks.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed curry goat and peas in the tall reach-in cooler miss cooling parameters after cooling overnight. Observed both peas and curry goat above 41F, after cooling for more than 6 hours. -CDI- Both the curry goat and peas were moved to be 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 chicken stew with date mark exceeding 7 days (8/12). -CDI-PIC stated date mark was from an older batch of chicken stew and PIC corrected the date mark. -Observed collards, yams, jerk chicken, and chicken wings without date marks. -CDI- PIC verified prep/cook dates of all items and properly added date marks. Ensure all TCS foods held over 24 hours are properly date marked. 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 .

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 curry goat and peas miss cooling parameters after cooling too slowly overnight. Observed peas in large, deep pot, covered with lid. Observed curry goat covered with lid. Both items were stored in tall reach-in cooler for cooling, as facility does not have WIC or blast chiller. -CDI- PIC moved both items to be voluntarily discarded. -EHS and PIC discussed efficient cooling methods, such as leaving uncovered and storing in shallow pans. 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 throughout kitchen. Observed back door open throughout inspection. Keep door closed or obtain screen door to prevent insect entry. -REPEAT-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed non-commercial grade chest freezers. Will not deduct points for freezers. When freezer is replaced, replace with commercial grade freezer going forward. -REPEAT- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. -Observed cardboard lining bottom shelf of prep table, with clean pots/pans stored directly on top of the cardboard. Observed visible dark buildup on the cardboard. -Replace cardboard with non-absorbent, smooth, and easily cleanable surface.

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 food buildup and residue on front and handles of equipment and shelving (sliding door on front hot holding cabinet for patties). Observed dark residue buildup on dry storage containers (rice, flour). Increase frequency of cleaning.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed unused equipment and charcoal in back alley, directly outside back door. Remove old equipment and waste in back alley and in hallway to prevent the area from becoming a pest harborage. -REPEAT-

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 wall by the back door chipped and in need of repair or replacement so that it’s easily cleanable. -REPEAT- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed dark buildup on floors and walls throughout facility, and primarily behind large pieces of equipment (3-compartment sink, prep sink). Increase frequency of cleaning.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . -Observed no thin-probe thermometer onsite during inspection. Obtain functioning thin-probe thermometer. -10 day verification visit required-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed no label on large plastic container holding marinade. Observed no label on salt container. Label all containers with common name of food. -Great improvement noted since last inspection -1/2 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed flies throughout kitchen. Observed back door open throughout inspection. Keep door closed or obtain screen door to prevent insect entry. -REPEAT-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed large container of rice stored directly on the floor in the kitchen. Raise off the floor.

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 rice scoop stored directly on top of the rice cooker, with visible buildup of food residue on top. Store utensil in clean storage area (clean pan, clean table, etc).

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed unused equipment and items in back alley, directly outside back door. Remove old equipment and waste in back alley and in hallway to prevent the area from becoming a pest harborage. -REPEAT- Observed significant improvement from past inspection. PIC stated remaining unused equipment is scheduled to be removed.8

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 wall by the back door chipped and in need of repair or replacement so that it’s easily cleanable. -REPEAT- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed dark buildup on floors and walls throughout facility, and primarily behind large pieces of equipment. Increase frequency of cleaning. -Significant improvement noted since past inspection. Continue cleaning floors and walls throughout facility. Repair hole in brick wall by back door.-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phones stored on prep table. Observed employee drink stored on prep table. Ensure employee items are stored in separate areas to prevent contamination of food or clean equipment/utensils. -REPEAT-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. -Observed multiple violations/repeat violations (cooling parameters) present during inspection. Observed no certified food protection manager onsite. Observed PIC unaware of proper cold holding temperature or cooling rates. Observed PIC unable to locate thermometer, sanitizer, or sanitizer test strips. Ensure PIC is knowledgeable of food safety procedures, the Food Code, and foodborne disease prevention. -10 day verification visit required- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during the inspection. -REPEAT- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap at either handsink during inspection. -CDI- Soap was provided at sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towel at front handsink during inspection. -CDI- PIC provided paper towels.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed mac and cheese not meet cooling parameters after cooling overnight in RIC. Observed mac and cheese at 44F, while PIC stated it was cooked yesterday and has not been removed from cooler since. -CDI- PIC voluntarily discarded the mac and cheese. -REPEAT- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 mac and cheese cooked yesterday without a date mark. -CDI- PIC verified prep date of item properly added date mark. 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 .

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 mac and cheese miss cooling parameters after cooling overnight in RIC. Observed mac and cheese covered with metal lid, still at 44F while cooling in a tall reach-in cooler overnight. -CDI- PIC voluntarily discarded the mac and cheese. -Observed multiple pans of jerk chicken cooling in RIC, covered with tin foil and stacked on top of each other. -CDI- PIC un-stacked pans and uncovered them to allow for maximum air circulation. -When cooling foods, leave uncovered to quickly cool. REPEAT 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed multiple container of flour/sugar without a label. Label all containers with the common name of the food. -REPEAT-

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed few flies throughout kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed visibly soiled wiping cloth stored directly on table top surface. -CDI- PIC moved wiping cloth to 100ppm chlorine sanitizer solution. REPEAT

4-501.11 Maintain equipment in good repair. -Observed torn gaskets in tall RICS. Observed broken door on tall RIC, preventing door from properly closing. Repair gaskets and door. -REPEAT- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed non commercial grade chest freezers. Observed no commercial grade rice cooker. They are in good working order. Will not deduct points for freezers. When freezer is replaced, replace with commercial grade freezer going forward. -REPEAT-

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf -Observed no sanitizer available at facility at start of inspection. -CDI- During inspection, PIC obtained chlorine/bleach sanitizer.

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 food buildup and residue on front and handles of equipment and shelving. Observed dark residue buildup on dry storage containers (for sugar, flour). -REPEAT- Increase frequency of cleaning.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed excessive amount of unused equipment and items in back alley, directly outside back door. Remove old equipment and waste in back alley and in hallway to prevent the area from becoming a pest harborage. -REPEAT-

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 several torn, cracked missing tiles throughout kitchen. Observed wall by the back door chipped and in need of repair or replacement so that it’s easily cleanable. -REPEAT- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed dark buildup on floors and walls throughout facility. Increase frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal employee food stored in RIC above customer food. Store employee food on separate, lower shelf to prevent contamination of customer food. -CDI- PIC relocated employee food to bottom shelf. -REPEAT-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed baked Mac and cheese and curry goat not meet cooling parameters after cooling overnight in the RIC. Observed Mac and cheese at 49F in RIC and curry goat at 62F in the RIC, after being cooked yesterday. -CDI- PIC voluntarily discarded the items. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed jerk chicken holding below 135F on the hot line. -CDI- PIC reheated chicken to 165F. EHS and PIC discussed proper hot holding temperatures and methods of reheating. -REPEAT- If facility has another hot holding violation on next inspection, they may be placed on a Risk Control Plan. 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 curry goat and Mac and cheese not meet cooling parameters after cooling in the RIC overnight. Observed curry goat at 62F, stored in a large metal container and covered with a lid. Observed Mac and cheese at 49F, stored in a large metal container and covered with a lid. PIC and EHS discussed proper cooling methods, by using smaller containers, leaving it uncovered, ice baths, or using freezers. PIC and EHS reviewed permit conditions, stating methods of compliance with cooling in the facility without a WIC. PIC stated employees typically cool foods in smaller pans, but they did not yesterday. -CDI- PIC voluntarily discarded the Mac and cheese and curry goat. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed container of flour without a label.

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 sanitizer bucket with sanitizer water with visible soil and debris. -CDI- Sanitizer replaced. -REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in 0ppm chlorine sanitizer solution. -CDI- PIC remade sanitizer to 100ppm chlorine sanitizer.

4-501.11 Maintain equipment in good repair. -Observed torn gaskets in tall RICS. Repair gaskets. -REPEAT- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed non commercial grade chest freezers. Observed no commercial grade rice cooker. They are in good working order. Will not deduct points for freezers. When freezer is replace, replace with commercial grade freezer going forward. -REPEAT-

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 food build up and residue on front and handles of equipment and shelving. -REPEAT- Increase frequency of cleaning.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed excessive amount of unused equipment and items in back alley, directly outside back door. Remove old equipment and waste in back alley and in hallway to prevent the area from becoming a pest harborage. -REPEAT-

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 several torn, cracked missing tiles throughout kitchen. Observed wall by the back door chipped and in need of repair or replacement so that it’s easily cleanable. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal employee items (clothing) stored on shelves with single-service items for customers. Observed personal items stored on prep surface, where food is placed. -REPEAT-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present was not a certified food protection manager. Repeat For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI PIC replaced paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three bay sink testing at 0 ppm chlorine sanitizer. CDI Concentration fixed to 150 ppm. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two patties holding below 135F. CDI Items voluntarily discarded and hot box temperature turned up. Repeat, 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 .

3-304.14(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 sanitizer bucket with sanitizer water with visible soil and debris. CDI Sanitizer replaced.

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 boxes of single use items stored on floor. Store at least 6 inches above floor.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in tall RICS. Repeat Repair 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non commercial grade chest freezers. Observed no commercial grade rice cooker. They are in good working order. Will not deduct points for freezers. When freezer is replace, replace with commercial grade freezer going forward. Repeat

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 build up and residue on front and handles of equipment, shelving. Repeat

5-205.15 Maintain a plumbing system in good repair. Cold water not working at front hand sink. VR required. Needs repair.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove old equipment and waste in back alley and in hallway to prevent the area from becoming a pest harborage. REPEAT

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 several torn, cracked missing tiles throughout kitchen. Door entry wall the dry wall is chipped and in need of repair or replacement and painting so that it’s easily cleanable.. repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored on shelves with food for customers. Observed personal items stored on top of containers with items for customers.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed no food handling employee on duty that is certified food protection manager, responded correctly to inspector’s questions related to operation of food establishment, and had multiple violations of priority items. VR required. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present was not a certified food protection manager. Repeat For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed empty cup inside bay of hand sink. CDI Item removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two peelers stored clean with food residue. Observed multiple pans with sticker and sticker residue stacked so that it is touching the next, inside food contact surface, of the next container. VR required. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pastry pies with cooked vegetables and meat and chicken in hot well holding below 135F for unknown amount of time. CDI PIC voluntarily discarded. Repeat 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 two pans of oxtail and one pan of cooked sweet potatoes holding above 41F. PIC voluntarily discarded. VR 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items made before today, at an unknown date or time. Items discarded. Repeat 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 is not been labeled, or if the label is incorrect. -P Observed multiple items (oxtail, Mac and cheese, meat in sauce). Items voluntarily discarded. VR required 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies flying around prep area. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of rice sitting directly on floor. Food shall be stored at least 6 inches above floor. Repeat

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 tongs being stored with food contact surface on a shelf that was not cleaned and sanitized every 4 hours.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in tall RICS. Repeat Observed RIC holding above 41F and holding TCS items above 41F. Repair 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non commercial grade chest freezers. They are in good working order. Will not deduct points for freezers. When freezer is replace, replace with commercial grade freezer going forward. Repeat

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 build up and residue on front and handles of equipment, shelving. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed plumbing at three comp sink backing up. CDI Plumber came and repaired.

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 several torn, cracked missing tiles throughout kitchen. Door entry wall the dry wall is chipped and in need of repair or replacement and painting so that it’s easily cleanable.. repeat 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed edges of floors and corners with debris and build up. More frequent cleaning is required. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored on shelves with food for customers. Observed personal items stored on top of containers with items for customers.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present was not a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed raw green pepper with white growth held in use on shelf in RIC. CDI PIC voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw liquid egg stored above cooked oxtail. CDI PIC voluntarily discarded due to cold holding issue. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed multiple items cooked yesterday, that were not taken out of RIC since placement during cooling, that were holding above 41F. Items not cooled properly. All items voluntarily discarded. VR 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pastry pies with cooked vegetables and meat and chicken in hot well holding below 135F for approximately 2 hours. CDI PIC 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the three RIC holding ambient and food items above 41F for unknown amount of time. PIC voluntarily discarded all items. PIC voluntarily closed facility to have RICs repaired. VR 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items requiring date marking that were made the day before or more with no date marking. PIC voluntarily discarded due to cold holding issue. Repeat VR 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 .

3-501.15 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 several items made yesterday that were holding above 41F in RICs, did not cool properly. CDI PIC voluntarily discarded all items. 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 flying around in prep area and dining area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of oil and beans sitting directly on floor. Food shall be stored at least 6 inches above floor. Repeat

4-501.11 Maintain equipment in good repair. Observed torn gaskets in tall RICS. Repeat 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non commercial grade chest freezers. They are in good working order. Will not deduct points for freezers. When freezer is replace, replace with commercial grade freezer going forward. Repeat

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 build up and residue on front and handles of equipment, shelving. Repeat 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed residue on heating box for pies. More frequent cleaning is required. Repeat

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 several torn, cracked missing tiles throughout kitchen. Door entry wall the dry wall is chipped and in need of repair or replacement and painting so that it’s easily cleanable.. repeat 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed storage of equipment not in use and other items throughout facility not in use. Pieces of equipment not in use. Repeat 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed edges of floors and corners with debris and build up. More frequent cleaning is required. Repeat

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in the back of ice machine inside. Clean more frequently.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed bins of Mac and cheese that had been prepared the day before with no date mark. CDI PIC date marked items. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of cleaner with no label. CDI Label was placed on cleaner.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of oil sitting directly on floor. Food shall be stored at least 6 inches above floor.

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 single use lids in box stored on floor. Store at least 6 inches above floor.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in tall RICS. Repeat 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non commercial grade chest freezers. They are in good working order. Will not deduct points for freezers. When freezer is replace, replace with commercial grade freezer going forward. Smoker outside under awning has not been approved. Not observed in use. Smoker may not be used unless approved. Request for permitting has been placed. Repeat

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 build up and residue on front and handles of equipment, shelving. Repeat 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed residue on heating box for pies. More frequent cleaning is required.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

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 several torn, cracked missing tiles throughout kitchen. Door entry wall the dry wall is chipped and in need of repair or replacement and painting so that it’s easily cleanable.. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed storage of equipment not in use and other items throughout facility not in use. Pieces of equipment not in use. Repeat 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed edges of floors and corners with debris and build up. More frequent cleaning is required.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed priority items of storage order, cold holding and incorrect date marking as priority violations during inspection. CDI PIC corrected items during inspection. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present was not a certified food protection manager. Repeat For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

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 goat meat stored below raw chicken meat. CDI PIC reordered and placed chicken below raw goat and beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of raw chicken and one container of Mac and cheese that were holding above 41F. PIC stated they had removed a number of tubs of TCS food to prep and decide what needed to be prepared/reheated for the day. That was the reason given for the temperatures that ranged from 48-51F. The PIC stated they had been taken out of RIC an hour ago. EHS gave them 1/2 hour to have the items reach 41F or items would have to be discarded. VR required 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed jerk chicken sauce with cooked plant ingredients with date mark of 9/29. CDI PIC stated it was the wrong date, it had been made yesterday. PIC changed date with the express understanding that following inspections would mandate discard per rule requirements. Repeat 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap in bottom of front door that would allow for insects and rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests.Observed fruit flies and a lot of evidence of rodents in the form of fecal matter along walls, on top of outlets, around equipment. No evidence of activity on food or food equipment or surfaces. VR required to ensure place has been thoroughly cleaned and pest problem addressed. VR

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0 ppm sanitizer in sanitizer bucket. Repeat 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket with sanitizer on floor.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in tall RICS. Repeat 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non commercial grade chest freezers. They are in good working order. Will not deduct points for freezers. When freezer is replace, replace with commercial grade freezer going forward. Smoker outside under awning has not been approved. Observed smoker in use and employee stated they use it to cook the chicken. No notation of approval on permit at this time. Smoker may not be used unless approved. Request for permitting has been placed.

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 residue, mice fecal matter on table top and around knobs of hot holding unit in front. Observed residue, debris and buildup on shelving throughout facility.

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 several torn, cracked missing tiles throughout kitchen. Door entry wall the dry wall is chipped and in need of repair or replacement and painting so that it’s easily cleanable. Observed holes in dry wall near floor throughout kitchen and prep area. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed storage of equipment not in use and other items throughout facility not in use. Pieces of equipment not in use, shelf next to tall RIC with unused items, dishes not in use. Items need to be removed from facility. Repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present was not a certified food protection manager. Repeat PIC is taking class For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in 3 comp sink measured 0ppm. CDI PIC drained and refilled bay of 3 comp sink. Sanitizer tested 272 ppm for sink and surface sanitizer. 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 sauce with cooked vegetables in it made the day before, PIC stated the item had not been brought out for prep today but had remained in RIC since placement. Other items holding 41F. Ambient air in RIC holding above 41F. PIC moved other items and will have RIC checked. CDI. PIC voluntarily discarded item and moved other TCS items until repairman looks at RIC. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut cabbage and sorrel drink with no date marking. CDI. EHS allowed PIC to date mark items this inspection with clear instructions that going forward items that need date marking that are not date marked will be disposed of in future inspections. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed substance labeled sea moss that PIC stated is sea moss cooked in water and strained had date mark of 7/25. CDI. PIC voluntarily date marked. Repeat 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in sanitizer testing at 0ppm. CDI PIC refilled bucket and tested at 272 ppm sink and surface sanitizer.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in tall RICS. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non commercial grade chest freezers. They are in good working order. Will not deduct points for freezers. When freezer is replace, replace with commercial grade freezer going forward.

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 several torn, cracked missing tiles throughout kitchen. Door entry wall the dry wall is chipped and in need of repair or replacement and painting so that it’s easily cleanable. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed storage of equipment not in use and other items throughout facility not in use. Items need to be removed from facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present was not a certified food protection manager. Repeat For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed standing fan blocking sink. CDI Fan moved.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked chicken and tomato paste stored past 7 day expiration window. PIC voluntarily discarded. Not repeat. No escalation in points. CDI 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 .

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 non food contact surfaces like the bottom surface of the patty hot holding unit with food debris. Increase frequency of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present was not a certified food protection manager. Repeat For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salted fish stored above vegetables. PIC changed order. CDI For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 3, 5 gallon plastic tubs of cut green collards, 4, 5 gallon tubs of raw oxtail, and 3, 5 gallon tub of chicken all holding above 41F. PIC stated they were prepared the night before. PIC voluntarily discarded. Disposition form will be provided for items. CDI For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked oxtail, opened tomato paste that were prepared and opened the day before. PIC date marked all items. CDI Repeat For more information, please visit: http://meck.co/FoodSafety 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 .

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 multiple 5 gallon closed bins of collards and raw meat, prepared the night before, holding above 41F. PIC voluntarily discarded. CDI For more information, please visit: http://meck.co/FoodSafety 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping clothes stored in sanitizer below concentration required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple clean food equipment stacked that is still wet. Pyramid stack or allow to dry before stacking for storage.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed blenders not rated for commercial use. Repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present during inspection with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Sanitizer solution at 3-compartment sink measured 0 ppm quat while employee was washing dishes. Maintain quat sanitizer solutions at 150-400 ppm. CDI - Solution emptied and refilled with 200 ppm solution.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Veggie patties in heat lamp unit measured less than 135F. CDI - Patties reheated in microwave to above 165F. Moved to half credit as hot holding has improved from last inspection. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Bus tub of cut cabbage measured 56F in upright cooler. 3 cartons of milk measured 48F in upright cooler. Cartons of pasteurized eggs measured 51F in upright cooler. TCS foods in cold holding shall measure 41F or less. CDI - Items voluntarily discarded as items had been in cooler since yesterday. VR - Verification required within 10 days that cooler has been repaired.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 . Bus tubs of cooked chicken, bus tubs of mac and cheese, and pan of cooked ox tails in upright cooler were all prepared between Tuesday and yesterday and were not date marked. Date mark all TCS ready-to-eat foods and use or discard within 7 days from cooking/preparation. CDI - Date labels placed on items. 0 pts.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door is not self-closing. All exterior doors of establishment must be self-closing. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee at front was wearing jewelry on wrists while portioning patties and hot food into containers. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Boxes of disposable items stored in outside hot water heater room. Do not store single-service or single-use items in mechanical rooms. REPEAT

4-501.11 Maintain equipment in good repair. Torn gaskets present on the doors of the upright coolers. Replace torn gaskets. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Chest freezers and blenders in establishment are not NSF commercial equipment. Replace with NSF or equivalent listed equipment. REPEAT

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Wash solution at 3-compartment sink was 99F while employee was washing dishes. CDI - Hot water added to solution until it was above 110F. 0 points taken due to no dirty dishes found that were stored as clean. 0 pts.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove old equipment and waste in back alley to prevent the area from becoming a pest harborage. REPEAT // 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Grease receptacle lid off. Keep outside receptacles covered.

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. Floor and wall damage present throughout kitchen. Repair damaged floor tiles and walls. REPEAT // 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove old equipment in back alley and remove smoker in back alley that is not approved for use in establishment. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored on shelf in upright cooler above vegetables for restaurant. Do not store employee personal food above food for restaurant. 0 pts.

2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present in establishment during inspection. REPEAT

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 employees not properly wash hands before engaging in food handling activities. Hands either rinsed with no soap used or soap applied but hands scrubbed less than 5 seconds before rinsing. Observed another employee use freshly washed hands to turn off unclean faucets with bare hands without use of a barrier. CDI - EHS directed both employees to re-wash hands using proper procedures. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee use spoon to ladle food into palm of hand and then taste from palm of hand and then continue on to handle utensils in kitchen without washing hands. CDI - EHS directed to wash hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front line hand sink used for multiple purposes other than hand washing including rinsing of wiping cloths, filling water containers, and dumping liquids. CDI - EHS directed to use 3 part sink which is beside the hand sink for all uses other than hand washing. Hand sinks cannot be used for purposes other than washing hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed container of raw shell eggs stored on shelf above ready to eat food in upright cooler. CDI - Eggs relocated to bottom. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of cooked jerk chicken holding in front line hot well at 125f and all pies including chicken, beef, and vegetable along with cooked plantains in heated cabinet holding at 120 - 122f. CDI - items allowed to remain until 3:30 pm which is end of 4 hour time and then discarded. Maintain hot foods above 135f. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present in kitchen area. Contact PCO for service. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths rinsed in hand sink and re-used repeatedly during inspection without placing into sanitizer solution. Once a wiping cloth has been used, place it into sanitizer solution if it will be used again. Do not rinse wiping cloths in the hand sink which is not clean. REPEAT - no point escalation as sanitizer solutions testing at proper concentration during inspection.

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 clean utensils stored in unclean containers in kitchen. Store clean spoons and other utensils in clean containers.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed two cases of single service items stored in outdoor hot water heater room.

4-501.11 Maintain equipment in good repair. Observed detached/hanging gasket on chest freezer in back prep room. REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household “garage ready” chest freezer in use in kitchen which may not be ANSI certified for commercial food service. Observed unapproved grill/smoker in place in back alley with fresh chicken residue present on grates. This grill/smoker is not approved for use in the establishment as was noted on previous inspection. Discontinue use of the grill/smoker until such time that written approval is provided by the department. EHS clarified with owner that no food can be sold to the public that is prepared on the smoker until it is approved. Owner verified that he had reached out to the department to begin the approval process.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed overflowing containers of recyclables in back alley. Accumulated waste and recyclables present on ground and overflowing containers. Additional waste/debris present around establishment in the back alley needs to be removed. Pest presence is heavy around the area and is contributing to the fly presence in the kitchen. REPEAT

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 damage to some flooring and various wall surfaces throughout the back of house. Wall surfaces peeling, gouged, etc. PIC is in process of replacing some floor tiles. Continue to repair/refinish floors and repair walls to make cleanable. REPEAT 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed accumulated bulk items and out of service equipment in back alleyway. Remove items and clean area to prevent pests. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed PIC not ensuring rules in the code for food safety are met. During inspection, EHS observed multiple risk factors out of compliance which are the duty of the PIC including improper hand washing practices, improper cooling of TCS foods, improper hot holding temperatures, and more. CDI by education of PIC and discussion of PIC duties as relates to the food code.

2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present in establishment during inspection. PIC, Audrey, is not a certified manager. REPEAT

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 PIC and front line employee not properly wash hands before engaging in food handling activities. Soap applied and hands scrubbed less than 5 seconds before faucets turned off with freshly cleaned hands and then hands dried with paper towel. CDI - EHS directed to re-wash hands using proper procedures.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at back of house hand sink. CDI - roll of paper towels placed for use. REPEAT

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed facility is cooking chicken outdoors in back alleyway on unapproved/unprotected grill/smoker unattended in the rain. EHS observed that when grill lid is opened rain water drips into the chicken from above and from the grill exterior lid run-off. CDI - chicken voluntarily discarded by PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw unpackaged frozen fish and open frozen raw shrimp stored on top of frozen vegetables and other ready to eat foods in chest freezer. CDI - PIC relocated raw fish to alternate freezer away from vegetables and ready to eat food.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of bulk ice machine. clean frequently to prevent buildup.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pan of cooked whole sweet potatoes covered and placed into upright cooler at 135f @ 1:50 pm still at 120f @ 2:40 pm. Cooling rate of 18 degrees per hour not sufficient to reach 70f within 2 hours. CDI - potatoes spread into shallow pan to quickly cool. EHS verified cooling at proper rate within 30 minutes to continue process. Potatoes would not have met cooling parameters without EHS intervention. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of cooked jerk chicken holding in front line hot well at 101f, pan of cooked yams holding at 117f in side hot well, and chicken pastries in heated cabinet holding at 122f. CDI - items allowed to remain until 3:00 pm which is end of 4 hour time and then discarded. Maintain hot foods above 135f or use TPHC procedures provided during inspection. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed prepared TCS foods in cooler units with no date marking present including cooked greens, cooked Mac and cheese, and cut cabbage. Observed dry erase marker used to date mark other food items including cooked goat and oxtail is rubbing off such that date mark is not legible after 1 day in cooler. CDI - date marks applied as items prepared previous day. REPEAT

7-102.11 Common Name - Working Containers. Observed spray bottle labeled sanitizer holding sudsy opaque chemical PIC identified as fabuloso cleaner with bleach added. CDI - product discarded. REPEAT

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 deep bulk pan of whole sweet potatoes covered with wrap placed into upright cooler to cool . CDI - potatoes uncovered and spread into shallow pan to allow air flow to quickly chill. When cooling foods, use methods that allow air flow around the food. Do not cool in deep bulk containers. Do not cover foods with lids or wraps while cooling. REPEAT

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed chicken cooking/holding on outdoor grill/smoker in back alley unattended in rain with no overhead protection or other means of preventing rain water intrusion. Chicken voluntarily discarded as each time lid is opened rain water and runoff from grill exterior drips onto chicken (see #13). 3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bulk carrots stored directly on floor near upright coolers. PIC confirmed no delivery today. Store food at least 6 inches off of the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling/serving food at the front line wearing bracelets on wrist. Remove items from wrist when handling food. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee portioning and serving unpackaged food at front line with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 0ppm cl in solution used to hold in use wiping cloths at front line. Use test strips to check wiping cloth solution often. REPEAT- no point escalation as no soiled wiping cloths observed laying on equipment surfaces.

4-501.11 Maintain equipment in good repair. Observed damaged/torn gaskets on upright coolers. Repair/replace. REPEAT Observed unapproved grill/smoker in place in back alley actively in use for cooking/holding chicken for sale to the public from this establishment. This grill/smoker is not approved for use in the establishment as was noted on previous inspection. Discontinue use of the grill/smoker until such time that written approval is provided by the department. EHS emailed information on requesting approval for use of outdoor grill to establishment during inspection.

5-205.15 Maintain a plumbing system in good repair. Observed leak from drain pipe under back of house hand sink. Repair.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster overflowing with waste, uncovered with lid unable to fully close due to volume of waste present. Cardboard and food debris accumulated on ground around the dumpster and in the alleyway. Clean to prevent pests. Ensure waste is enclosed in dumpster. More frequent service by dumpster company to prevent such heavy accumulation may be required.

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 significant damage to flooring and wall surfaces throughout the back of house. Wall surfaces peeling, gouged, etc. Flooring peeling, cracked, broken with missing tiles and holes. Repair/refinish floors and repair walls to make cleanable. REPEAT 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed accumulated bulk items and out of service equipment in back alleyway. Remove items and clean area to prevent pests. REPEAT

2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present in establishment during inspection. PIC, Audrey, is not a certified manager. REPEAT

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for cleaning up vomit or diarrheal event. CDI by education of PIC. Flyer and procedures left on site during inspection. 0 point deduction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at back of house hand sink. CDI - roll of paper towels placed for use. REPEAT

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed 3 dented bulk cans of butter beans in dry storage mixed with in use inventory. 2 cans with severe denting and/or denting present on top seams. CDI - cans discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large pot of beans cooling in upright cooler unit overnight still at 48f during inspection today. CDI - PIC discarded. Cool hot foods from 135-70 within two hours and then finish to 41f within a total of 6 hours. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of cooked jerk chicken holding in front line hot well at 107f. CDI - chicken allowed to remain until 3:30 pm which is end of 4 hour time. Chicken discarded at 3:30.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed numerous prepared TCS foods in cooler units with no date marking present. Cooked meat dishes, cooked sauces, cooked vegetables, open milk, and more all observed to have no date mark present. PIC began process of applying date marks and/or disposing of items with unknown prep dates, however too many items present to correct during inspection. Verification required within 10 days.

7-102.11 Common Name - Working Containers. Observed spray bottle labeled degreaser actually holding disinfectant cleaner for table tops. CDI - spray bottle re-labeled.

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 large deep bulk pot of beans covered with lid placed into reach in cooler to cool overnight. Beans did not meet cooling parameters (see #20). CDI - Beans discarded. When cooling foods, use methods that allow air flow around the food. Do not cool in deep bulk containers. Do not cover foods with lids or wraps while cooling. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed both live and dead flies present in kitchen area. Contact PCO for service. Protect outer openings from insect entry. Remove dead pests. REPEAT

3-307.11 Protect food from contamination sources not specifically noted by code. Observed various beverages ready for customer service laying in foul/unclean water pooled in bottom of sliding top beverage cooler. Do not store food or beverages in contact with sources of contamination including the undrained foul water.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling/serving food at the front line wearing bracelets on wrist. Remove items from wrist when handling food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloth in use at front line. No sanitizer solution available for storage of wiping cloth. Once a wiping cloth has been used, place it into sanitizer solution if it will be used again or remove it to soiled linen receptacle.

4-101.11 Food contact surfaces shall be made of safe materials. Observed blue Lowes brand paint bucket used to hold acidic juice prepared in house. Store food in approved food grade containers only. 4-501.11 Maintain equipment in good repair. Observed damaged/torn gaskets on upright coolers. Repair/replace. Observed accumulated foul water present inside of sliding top beverage coolers from clogged or inoperable drainage. Repair. Observed in use pot with broken/damaged handle. Repair or replace. Observed rusty/pitted legs of equipment in back area. Repair or replace. REPEAT Observed unapproved smoker in place in back alley with food residue present on grates. This smoker is not approved for use in the establishment and the outdoor space is unprotected and not approved as a cooking space. Discontinue use of the smoker for cooking foods.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed utensils washed in soapy water at 84f. Wash utensils in water that is at least 110f to remove grease and residue.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. At beginning of inspection hot water observed to be maximum of 85f at all fixtures. PIC determined that water heater was out. CDI - PIC re-set water heater. EHS verified water at least 110f available at end of inspection.

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 significant damage to flooring and wall surfaces throughout the back of house. Wall surfaces peeling, gouged, etc. Flooring peeling, cracked, broken with missing tiles and holes. Repair/refinish floors and walls to make cleanable. REPEAT 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed accumulated bulk items and out of service equipment in back alleyway. Remove items and clean area to prevent pests.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty today has not obtained CFPM certificate.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front handsink without paper towels upon arriving at facility. CDI - Employee provided paper towels immediately.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw shell eggs stored above ready to eat foods in reach in cooler. CDI - Eggs relocated to bottom shelf.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed jerk sauce at 58F in reach in cooler. PIC stated it was cooled starting around 9:30 pm - did not meet cooling parameters. CDI - Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed oxtails, Mac & Cheese, and red beans holding above 41F in reach in cooler; reach in cooler ambient temperature reading 46F. CDI - Items held longer than 4 hours discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple containers of stew without date mark. Jerk sauce with 5/29 date mark. CDI - All items discarded.

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 jerk sauce, Mac & Cheese, oxtails, and other TCS foods cooled from previous day with lids tightly closed and no active cooling procedures after closing. CDI - Products discarded. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Reach in cooler unable to cold hold and cool TCS products to 41F. Verification within 10 days of inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers for dry goods without identifying labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen area. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted prep tables and shelving. Repair/replace As needed. REPEAT. *Half points due to ongoing improvements of equipment throughout facility*

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 missing or damaged floor tiles throughout facility. Observed wall and floor damage throughout facility. Observed electrical outlet detached from the wall near reach in cooler. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice and Mac & cheese holding 51F and above in reach in cooler; reach in cooler ambient temperature reading 42F. CDI - Both items marked for employee use only. Employee adjusted thermostat in reach in cooler; cooler reached 31F by end of inspection. EHS recommended taking food and ambient temperatures at least once a day.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few gnats in kitchen area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed male employee prepping to-go orders without hair restraint.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on drop in white freezer. Observed rusted shelving. Observed reach in freezer with door detached from frame. Repair/replace As needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in need of cleaning throughout facility. Observed gaskets in need of cleaning throughout facility. REPEAT.

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 missing or damaged floor tiles throughout facility. Observed wall and floor damage throughout facility. Observed electrical outlet detached from the wall near reach in cooler. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty today states she has ServSafe certification, but was not able to provide copy. REPEAT.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed employee dump pitcher of water inside front handsink. CDI - EHS educated employee.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed plastic container sanitizing in chlorine solution in 3 comp sink at a concentration of <50 ppm. CDI - PIC added more bleach to solution to increase to correct concentration.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked goat and chicken both cooling from prep around 12 pm. Both were tightly covered with no active stirring; both did not meet first cooling parameter being over 70F after 3 hours after prep time. CDI - Both containers discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Mac & cheese holding at 116F in steam table. CDI - PIC reheated container on stove top to reach 165F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Mac & cheese and chicken wings without date marks in reach in cooler. CDI - Both containers discarded. REPEAT.

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 chicken and goat cooling in reach in coolers with lids tightly closed with no active stirring. CDI -Both containers discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 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 Wiping cloths stored inside solution providing 0 ppm of chlorine sanitizer. Bucket had visible debris and residue.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in standing water at room temperature. REPEAT. EHS educated employee.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on reach in coolers and white freezer. Observed rusted shelving. Observed drop in freezer with door detached from frame. Repair/replace as necessary. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two freezers in use in facility are not commercial. REPEAT.

4-602.13 Nonfood Contact Surfaces - C Observed shelving in need of cleaning throughout facility.

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 missing or damaged floor tiles throughout facility. Observed wall and floor damage throughout facility. Observed electrical outlet detached from the wall near reach in cooler. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI - Employee re-washed hands properly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored above ready to eat foods in 2-door reach in cooler. CDI - PIC reorganized cooler to correct storage order.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of collard greens without date mark. CDI - PIC identified container was open the previous day and correctly date marked 2/17. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen not tightly fitted around door frame while back door is propped open. EHS recommended repairing/replacing screen. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroach on wall in bar area.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles stored in dry goods and cup used as scoop without handle. REPEAT. *No points taken today due to immediate corrective action taken during inspection to replace with correct scoops*

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on reach in coolers. Observed rusted shelving throughout reach in coolers. Observed drop in freezer with door detached from frame. Repair/replace as necessary. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two freezers in use in facility are not commercial. REPEAT. 4-101.19 Nonfood-Contact Surfaces - C Observed stool located in kitchen space with absorbent padding exposed. Repair/replace as necessary.

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 missing or damaged floor tiles throughout facility. Observed wall and floor damage throughout facility. Observed electrical outlet detached from the wall near reach in cooler. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored co-mingled with customer food in reach in coolers.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front handsink filled with water and towel inside water. CDI - Employee drained handsink and removed towel.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed curry chicken cold holding at 43F in reach in cooler. CDI - Employee discarded chicken.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed curry chicken without date mark. Employee stated another employee made it the previous day. CDI - Employee discarded chicken.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of cabbage stored on floor in dry goods area.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ladle stored with handle in flour. Observed bowl used for scooping dry goods.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on reach in coolers. Employee provided email displaying work order has been placed for gaskets. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two freezer in use in facility are not commercial. 4-101.19 Nonfood-Contact Surfaces - C Observed large wood boards that are not treated/painted to prevent absorbtion. REPEAT.

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 missing or damaged floor tiles throughout facility. Observed wall and floor damage throughout facility. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on reach in coolers . 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two freezer in use in facility are not commercial.

5-205.15 Maintain a plumbing system in good repair. Observed fixture leaking on 3 compartment sink.

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 missing or damaged floor tiles throughout facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef and veggie pies, rice and peas, greens , and cabbage in hot holding cabinet less than 135 degrees. CDI discarded.

4-501.11 Maintain equipment in good repair. Observed hot holding cabinet not able to hold foods hot . 10 day verification required. Also observed gaskets on freezer and reach in cooler in need of replacement. Repeat.

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 tiles missing in floor in bar area.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee hand clean utensils after handling soiled dishes without handwash or glove change. CDI corrected by instruction.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed utensils washed, rinsed but not sanitized. repeat violation. CDI utensils sanitized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed oxtail, goat, mac n cheese, and soup cooled from last night and still above 45 degrees. CDI products discarded.

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 foods cooled from last night in too great of volume , covered and cooling unit not functioning properly. Foods discarded.

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 dry wiping cloths to be soiled observed gloved hands of employee working with raw chicken touch wiping cloths without glove change. CDI changed towels.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils for cooking and serving stored in room temperature water . CdI took utensils to rewash rinse and sanitize and utensil water to now be kept on stove.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on both reach in coolers and reach in where cooling is done in need of repair. 10 day verification required for cooler repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site at time of inspection.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water not working at handwash. 10 day verification required.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed manual dishwashing occuring and sanitizing step not being used. CDI advised on proper set up of three compartment sink and advised to rewash all dishes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed numerous items being hot held at less than 135 degrees. CDI all items reheated to greater than 165 degrees cabbage discarded.

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 mac and cheese and raw chicken cooling tightly covered and cooling at insufficient rate to meet cooling parameters. CDI vented and proper cooling achieved.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door left open with no screen. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in kitchen area.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets in need of replacement throughout the facility.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test kit available at time of inspection. 10 day verification required.

2-102.12 Certified Food Protection Manager. Observed the person in charge does not have a certificate for passing an ANSI-accredited program for Food Protection Managers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a hair restrain.

4-501.11 Maintain equipment in good repair. Observed rusted/damaged shelving and cabinets throughout kitchen. Observed reach in and upright cooler doors with split gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on shelving throughout.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restoom.

53 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 damage to floors, walls, baseboards throughout establishment.

The person in charge does not have a certificate for passing an ANSI-accredited program for Food Protection Managers. 2-102.12 Certified Food Protection Manager

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight black residue build up on the sides of the ice machine. Ice machine should be regularly cleaned at such a frequency that precludes this accumulation.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use to-go storage containers stored on the floor underneath a steam table.

4-501.11 Maintain equipment in good repair. Observed rusted/damaged shelving and cabinets throughout kitchen. Observed reach in, upright cooler doors with split gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris left on plastic storage bins after cleaning. Sticker debris must be removed during the wash/rinse/sanitize process. Observed foam caulking material in disrepair on the prep area sinks in the kitchen

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucets on the three compartment sink, observed front handsink slowly draining water.

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 damage to floors, walls, baseboards throughout bar and kitchen areas.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present at time of inspection.

3-302.11(A) Separate the different types of raw animal foods. -P Observed container of raw chicken stored over beef, oxtail and goat. Chicken was moved to the separated area of the reach in with the other raw chicken products.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of blue chemical unlabelled in the front bar area. Item labelled by employee during inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowls used as scoops stored in various dry goods containers in the facility. Bowls do not have scoops and thus cannot be stored or used in this manner. Provide a scoop with a handle to prevent hand contamination of the dry good product.

4-501.11 Maintain equipment in good repair. Observed split gaskets on both reach in cooler units.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment, sides of equipment, storage containers, storage racks and other kitchen surfaces collecting debris/grease/dust.

5-205.15 Maintain a plumbing system in good repair. Observed three compartment sink leak on the right faucet.

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 floor and wall damage throughout kitchen areas. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease/dust/debris accumulating on walls/floors in the kitchen area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons at time of inspection. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed a baby in the front server/bar area. No children or babies are allowed in any food preparation, utensil storage, or other food permit related areas. Employee stated that babies are not generally allowed and that the baby would be removed to the dining area. EHS verified that the child was removed before end of inspection. Will revisit at a later time.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot pie items and baked chicken hot holding at temperatures less than 135F. Items were rapidly reheated to 165F for continued hot holding. Ensure that hot holding equipment is properly functioning, and that items are properly stored on the stove top such that the product is in contact with the heat source. Facility was stacking pans of hot holding food on top of one another, with the top items not properly maintaining temperature.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles in the dish area unlabelled. Items were windex and chlorine, relabelled by employee.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans in the rear outside dry storage area. Items were stored next to food products. CDI by EHS relocating items to a separated spot for discard.

4-501.11 Maintain equipment in good repair. Observed cold water valves broken on the front area handsink, and the mens restroom handsink. Observed both reach in coolers with broken gaskets. Observed a jamaican patty warmer broken/nonfunctioning.

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 floor/wall damage throughout kitchen and dining area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no ansi certified food safety managers on site during inspection. One employee has a food handlers certificate but that is not accepted as a managerial course.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at the front handsink. CDI by employee providing towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed jerked chicken and cooked vegetables at temperatures below 135F on the stove top. Stove burner had been cut off. Items were reheated to 165F. Insure hot hold temperatures are maintained.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on the large reach in refrigerator, observed rusted shelving throughout facility.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash cans in the womens restroom

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 floors and walls in disrepair throughout facility.

Repeat Non Compliance: 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC has a serv safe certificate but it is an online one for food handler. The test needs to be given by a proctor and the certificate needs to be for food manager.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap not present at hand washing sink. CDI- soap was provided on site.

| 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed bag of cabbage sitting in dry storage area with fruit flys present on food. CDI - cabbage was voluntairly discarded on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed mac and cheese located in reach in fridge at 50F. CDI- mac and cheese was voluntairly discarded on site.

General comment 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 Observedpans of food including chicken, cabbage sitting on stove top below 135F. Food was just pulled and per manager it was cooling before placing in fridge. CDI- Items were placed in shallow pans and placed in reach in freezer to reach 70F withing 2 hrs.

Repeat Non Compliance: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the bottom of the reach in frdige and freezer. Fridge and freezer in need of cleaning. Observed carts, shelving, and other non food contact surfaces collecting debris in need of cleaning.

Repeat Non Compliance: 5-401.11 Capacity and Drainage - C; Keep can wash functioning properly; Observed can wash clogged with standing waste water in need of repair.

Repeat Non Compliance: 6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed flooring throughout establishment in need of general cleaning.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC has a serv safe certificate but it is an online one for food handler. The test needs to be given by a proctor and the certificate needs to be for food manager.

2-301.14 Wash hands after activities that contaminate them.-P - Observed an employee touch raw chicken, then touch multiple things throughout the kitchen without washing hands. Always wash hands after handling raw meat. CDI - hands were washed.

5-202.12 Provide at least 100F water at handsinks.-Pf - Observed no hot water on the handsink in the kitchen. Repair to maintain at least 100F. Verification required 1/15/2016 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handsink in the kitchen and women's restroom.

General comment 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 a pan of chicken tightly covered with a lid while cooling in the reach in cooler. CDI - proper cooling was explained and the lid was removed.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in cooler. Replace gasket. Observed a broken stopper on the sanitizer vat of the 3 comp sink. Repair stopper.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the bottom of the reach in freezer. Clean freezer.

4-202.16 Nonfood-Contact Surfaces - C; Keep equipment in good repair; Observed split / torn gaskets on reach-in cooler doors in need of repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed cooking and kitchen equipment collecting debris in need of general cleaning.

5-401.11 Capacity and Drainage - C; Keep can wash functioning properly; Observed can wash clogged with standing waste water in need of repair.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed flooring throughout establishment in need of general cleaning.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

6-501.111 Controlling Pests - PF; Keep facility free of pest; Observed live and dead roaches in kitchen area.

(general comment) 4-202.16 Nonfood-Contact Surfaces - C; Observed split/torn gaskets on stand up cooler/freezer unit doors in need of replacing.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed surfaces of cooking equipment collecting old food debris in need of cleaning.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P; Provide have in place a approved employee health policy; Observed no policy in place; CDI print outs regarding employee health policy given to staff.

3-501.15 Cooling Methods - PF Properly cool using approved methods; Observed mac and cheese wrapped in large containers cooling on stoved top measuring 120 degrees F; CDI mac and cheese unwrapped and placed into stand up cooler to rapidly cool.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C; Properly store equipment to prevent contamination; Observed utensils and equipment stored within splash zone of hand washing sink.

4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfaces clean; Observed cooking equipment collecting debris in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep flooring clean; Observed flooring throughout establishment in need of cleaning.

2-102.12 Certified Food Protection Manager; Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

4-501.12 Cutting Surfaces; Keep equipment in good repair; Observed stained/gouged cutting boards in use in kitchen area in need of resurfacing.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed surfaces of all cooking equipment collecting debris in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability; Keep floors, walls and ceiling clean and in good repair; Observed flooring underneath all cooking equipment in need of cleaning.

Provide disposable towels at all hand washing sinks; Observed no towels at employee hand sink in kitchen area. Towels provided during inspection.

Properly hot hold PHF products; Observed hot pies (meat) stored in hot holding unit measuring 118-120 degrees F; Observed jerk chicken hot holding on stove measuring 127 degrees F; All items reheated and placed by onto functioning units to properly hot hold.

Keep non food contact surfaces clean; Observed all equipment collecting old food debris in need of cleaning.

Keep floors, walls and ceiling clean and in good repair; Observed flooring throughout in need of cleaning; Observed walls having splattered debris in need of cleaning throughout establishment.

Properly wash, rinse and sanitize; Observed metal containers stored clean with food debris collected on surfaces. Containers pulled and placed into dirty dish pit.

Keep non-food contact surfaces clean; Observed surfaces of all cooking equipment collecting food debris in need of cleaning. Observed shelving throughout collecting debris in need of general cleaning.

Keep waste water disposal systems maintained; Observed can wash overflowing with storage and debris.

Keep floors, walls and ceilings clean and in good repair; Observed flooring and walls around and under cooking equipment collecting food debris in need of cleaning.