ANGIES DINER

REPEAT 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed chest freezer in storage room not working and will not be repair. PIC will have chest freezer removed. 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 pair of ceiling tube lights with dust and debris build up near hand washing sink which is now becoming a light intensity issue. Replace tube lighting. 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 ceiling vent with heavy dust and debris build up near 3-comp-sink area. Replace or cleaning ceiling vent.

6-303.11 Provide required lighting intensity. Observed light intensity at 5 footcandles above prep sink. Replace dim tube lighting.

4-501.11 Maintain equipment in good repair. Observed hood system not turning on, EHS instructed PIC to discontinue use of both fryers. PIC will call for repairs not will not use fryers.

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 ceiling in dry storage roof damaged leaving small gaps and holes along middle beam. Repair ceiling. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed chest freezer in storage room not working and will not be repair. PIC will have chest freezer removed. 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 pair of ceiling tube lights with dust and debris build up near hand washing sink. Replace tube lighting. 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 ceiling vent with heavy dust and debris build up near 3-comp-sink area. Replace or cleaning ceiling vent.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed excessive heat and odor near fryers and upon entry into kitchen, PIC informed EHS that the hood system has not been working. EHS instructed PIC to discontinue use of both fryers until repairs to hood system is completed.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw chicken thawing without any running inside prep-sink. CDI - PIC turned on cold water faucet.

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 metal A/C vents above 3-comp-sink and throughout kitchen with rust and debris build up. Repair or replace vents.

6-303.11 Provide required lighting intensity. Observed prep area with foot candles measured at 8.3 6-303.11 Provide required lighting intensity. Observed prep area near hand washing sink with foot candles measured at 7.8.- PIC will order brighter tube lights.

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Overserved fried chicken being held on 4 -TPHC without any time being recording. CDI - PIC stated chicken was fully cooked at 12:30PM, EHS allowed PIC to date mark food. Fried chicken is the only food held on 4-TPHC.

REPEAT 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two large non-food grade buckets storing dry ingredients. PIC will obtain NSF grade food containers. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed single use "COOL WHIP" being used for hot foods and going through W/R/S steps. EHS mentioned to PIC these plastic containers are single use only. PIC will discarded containers. 4-501.11 Maintain equipment in good repair. Observed two fryer basket with broken wires and metal pieces. PIC discarded baskets and will obtain new baskets. 4-501.11 Maintain equipment in good repair. Observed two metal whisk basket with broken and separated metal wires. CDI - PIC discarded two whisk baskets.

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 in-use large fan with dust and debris build up. Increase frequency of cleaning. 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 metal A/C vent above 3-comp-sink with rust and debris build up. Repair or replace vent. 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 a section of the ceiling near rear door in dry storage room with a small piece of wood hanging down exposing ceiling insulation. PIC will have repairs completed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of raw croaker in RIC above 41F from 12:00PM. CDI - PIC moved items to RIF to quickly cool down. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no TPHC time stamp for fried chicken. PIC stated chicken was cooked around 11:30PM. 7 pieces of chicken were voluntarily discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed two boxes of beef stew thawing at ambient air since 12:00PM. Temperature was observed at 64F. CDI - PIC proceeded to cook item.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed paint bucket that is not food grade housing sugar. PIC will discard and relocate dry ingredients to food grade containers.

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 ceiling vent with dust and debris build up located over sanitizer compartment of 3-comp-sink.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed both hood system filters with grease build up.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed half a box of sweet potatoes adulterated. CDI - PIC voluntarily discarded half of box of sweet potatoes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked yams, cooked cabbage, cooked potatoes, and cooked turkey broth below 135F on top of stove and oven shelf. PIC stated foods are holding hot and are not cooling. CDI - PIC reheated foods to above 165 and placed into steam table for H/H. See Temp Chart. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed home use only insect repellent/killer. CDI - PIC voluntarily discarded insect powder product. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle label mixed chemicals. PIC stated its a mixture of insect repellent/killer. CDI - PIC voluntarily discarded insect liquid mixture.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two paint buckets that are not food grade housing sugar and flour. PIC will discard and relocate dry ingredients to food grade containers.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cooked chicken wings/legs being held on 4-hour time without any time indication. Chicken was observed at 79*F. CDI - PIC voluntarily discarded pan of cooked chicken wings/legs

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed turkey wings thawing on push cart. CDI - PIC w/r/s prep sink and placed turkey wings inside under cold running water. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken legs/wings thawing in container of water with very little ice on drainboard of prep sink. CDI - PIC moved container to reach in cooler 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef steak thawing in container of water with very little ice inside prep sink. CDI - PIC moved container to reach in cooler.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear screen door to food establishment closed with visible light coming through from the bottom and top of door. CDI - PIC closed main door.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employee without any hair coverings.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counter tops. CDI - PIC made a sanitizing container for cloths. Bleach sanitizer was measured at 200PPM

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee washing hands inside rinse compartment of 3-comp-sink. EHS instructed employee to wash hands at hand washing sink. Food employee was seen going outside to throw away garbage and came back to handle clean dishes.

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

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. Observe dust and debris on a/c vents throughout establishment.

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 two bags of shredded cheese and one container of milk open without an date marking. CDI - PIC was able to place date from yesterday.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door to food establishment closed with visible light coming through from the bottom and top of door.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloths used for sanitizing on prep top. CDI - PIC made a sanitizing container for cloths. Sanitizer was measured at 200PPM

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 RIF with food build up and soiled aluminum foil on lower shelf. CDI - PIC will clean and reinstall shelves into RIF

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone charging on prep table. CDI - PIC moved items to office. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed grease and food build up on hood filters over fryer. CDI - PIC stated company will be out this month to service hoods.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed cleaning of dishes going on in the facility without sanitizing. CDI. Sanitizing was provided and education provided on the process of dish washing. PIC also indicated that the washing process just started on no dishes has been used from the process. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed chicken held on time without TPHC. CDI. PIC wrote time on it and indicated that the food was still within 4hours of timing.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 1 freezer in back storage room (Room with overhead door) not ANSI approved. Repeat.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed damaged net at the back door. Needs to be repaired.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 1 freezer in back storage room (Room with overhead door) not ANSI approved. 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 on non food contact parts of the thermometer. Needs cleaning.

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 build up on vents. Needs to be cleaned. Repeat

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in men's bathroom. CDI EHS provided sign.

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 open gallon of milk and cooked collards greens with no date mark. CDI PIC dated foods. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scooper handle touching corn meal. CDI PIC repositioned scooper in container.REPEAT

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 service articles stored on shelf next to chemical spray.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed three freezers in back storage room (Room with overhead door) not ANSI approved.

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 hole in floor in back storage room. 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 wall and floor in back additional storage room with large amount of debris and dust.

6-303.11 Provide required lighting intensity. Observed back additional storage room not meeting lighting requirements.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC soaking wiping rags in hand washing sink. CDI PIC moved wiping cloths.

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 fish stored on shelf next to raw pork and eggs, CDI PIC moved fish to another shelf For more information on food storage order please visit: http://meck.co/FoodSafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer buckets with less than 50ppm chlorine.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle touching flour and sugar. REPEAT

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed front soda cooler used to store sauces. 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 back door open and screen door badly damaged, REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored under prep table with sugar and flour bins.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed onion sitting unwrapped and not in a container on on wire shelf. CDI - Onion was placed in a container.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in sugar. CDI - Handle was moved out of contact with sugar.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed stand up cooler in the front is a soda cooler. 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 debris on edges on bottom of pans stored under steam table. Needs cleaning.

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. Back screen door is damaged and in need of repair.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit kit on site, PIC does not have printer-EHS told them about the procedures last time. EHS provided vomit plan.

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 . Observed beans in the hotwell at 122F, PIC had the beans on the oven and they were 157F. CDI-PIC took beans and combined them, they were reheated them to 171F.

4-501.11 Maintain equipment in good repair. Observed stand up cooler in the back not working (nothing inside), freezer has a broken handle. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezer in the back not ANSI approved and the stand up cooler in the front is a soda cooler. 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 (A) priority violations out of compliance during inspection, (B) food certification expired, and (C) owner unable to answer inspector’s food related questions correctly.

REPEAT VIOLATION: 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. Observed owner servsafe certified had expired. No other person present observed with certificate.

2-201.11(A - C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform employees.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI: educated and provided the PIC with a template plan to be implemented.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliding glass door Snapple cooler holding products (see temp chart) at 42F - 43F. CDI: thermostat inside cooler was turned down and temperature inside now reading below 40F.

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 large grey tub and two smaller plastic dry good containers without a label.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed an old commercial freezer being used for dry good storage. Observed non NSF chest freezer with a broken handle held together with tape. Stand up freezer in the back with observed with ice building up on the fans. Rusted shelves observed throughout facility with foil lining them, rusted handcart. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 chest freezers and one Snapple sliding glass door cooler not NSF commercial approved.

REPEAT VIOLATION: 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning needed to remove grease build-up and residue on hood filters and fryers at cook area. Increase cleaning frequency at cook area.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed shields/covers missing on light fixtures in main prep/cook area and back area where chest freezers are located. Owner has lights in facility but ordered the wrong size.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. Owner normally has it but it has expired.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door closed but with large gaps in the screen, making entry easy for pest. REPEAT

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 containers on the floor in the dry goods area. CDI-PIC put them on a shelf

4-501.11 Maintain equipment in good repair. Observed an old commercial freezer being used for dry good storage. Observed non NSF freezer with a broken handle. Stand up cooler in the back with ice building up on the fans, no vent cover. Rusted shelves throughout facility, rusted handcart. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 1 freezer not NSF commercial approved.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mold building up on the top of the stand up freezer.

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 wall behind 3-comp sink with build-up, walls behind oven.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC food protection manager certification expired.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door in need of repair open holes in screen allow entry of insects.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open.

6-303.11 Intensity-Lighting - C Observed lighting in kitchen and food prep areas insufficient.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 trays of fish and 1 pork chop tray above 41F in stand up unit on the bottom shelf. All other food in stand up was in temp. Food on bottom shelf was blocked by food stacked together on the top shelf, making air flow difficult. Observed chicken thawing in prep unit at 54F, had sufficent ice. PIC said it had been there 1 hr. CDI-PIC voluntarily discarded food on the botom and moved items around to help increase air flow. PIC added more ice on the thawing chicken until they use.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only a dial thermometer on site, thermometer does work but it is not a thin probe. VR REQUIRED 11/2/2020.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door closed but with large gaps in the screen, making entry easy for pest.

4-501.11 Maintain equipment in good repair. Observed stand up by the grill leaking water inside, a large metal pan was catching it. Observed stand up freezer in the back with large chunks of ice on fan. PIC turned off unit and is aware of the problem. They are going to chip ice away when they slow down. Food is in temp but at the 41F line. PIC turned it back on until they get time to fix so food doesn't go out of temperature.

3-302.12- Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed seafood batter and flour out of its original containers without a label.

Repeat. 4-501.11 Maintain equipment in good repair-Observed rusted shelving in the sliding door cooler.

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 macaroni and cheese in reach in cooler in foil pan covered with plastic wrap. Macaroni and cheese measured 56F. After 28 minutes, it dropped to 54F. CDI - Pans were placed into freezer and product dropped to 41F in 20 more minutes. Observed cooked macaroni in plastic pan covered with plastic wrap. Macaroni measured 64F. CDI - macaroni moved to shallow metal pan and placed in freezer. It dropped to 55F in 14 minutes. Observed turkey in reach in measuring 68F. CDI - Ice was added and it dropped to 43F in under 30 minutes.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed fried chicken being held on Time as a Public Health Control. Times were being recorded on papers hanging on wall chart and papers were being saved from several previous dates. Today's date was not listed on paper, cook said she hadn't written it yet. Chicken cooked today had already been served. Chicken cooked after this time was recorded under today's date. Also observed no written procedure prepared in advance. VR - verification required. Left template with PIC. It should be filled in with procedure used. Inspector will check next week when she returns.

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 TCS items cooling from 135 F to 70F, then 70F to 41F but not meeting required rates. Items were being cooled in reach in cooler and in covered containers, sometimes deep containers. CDI - PIC corrected cooling rates by using freezer and ice to speed cooling rate to above what reach in alone can provide.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in reach in cooler next to stove.

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 better cleaning needed on floors especially in corners and under and behind equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey wings hot holding above the stove at 125-131F. Items had been placed on top of the stove area due to lack of space in the hot holding wells, and lack of space in the oven. EHS discussed placing such items on TPHC, as facility already utilizes TPHC for fried chicken products. EHS allowed PIC to reheat the wings, and then have the items placed on TPHC after.

4-501.11 Maintain equipment in good repair. Observed rusted prep tables/shelving in facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease/residue accumulation on the sides/surfaces of prep line equipment.

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 dust/residue present on walls near the three compartment sink. Observed dust residue present on heat/ac covers in the dry storage/prep areas.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light in the rear dry storage area non-shatterproof, non-shielded.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. REPEAT VIOLATION. Observed bottle drink cooler intended for pre-packaged items only, in use for un-packaged foods.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on hood systems. Observed build up on cooking equipment. Advised to keep equipment clean.

6-202.14 A toilet room on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. REPEAT VIOLATION. Observed womens bathroom door is not a self closing door. full

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed build up on vent covers, the floors behind equipment, wall attachments, grease build up behind cook line in need of cleaning. Advised to keep floors, walls, and ceilings, clean.

3-501.13 Use approved thawing methods. Observed raw chicken thawing in prep sink with no thawing methods and raw turkey wings thawing at room temp for several hours with no thawing methods. Thaw foods under cool running water or under refrigeration.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing a ring with designs while handling food. CDI- Ring removed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed bottle drink cooler intended for pre-packaged items only, in use for un-packaged foods. Observed unapproved chest freezer. (repeat) 4-501.11 Maintain equipment in good repair. Bottom of drink cooler is peeling, needs repair. bandh

6-501.19 Closing Toilet Room Doors - C Women's restroom door needs to be self closing, door not self closing. GENERAL COMMENT: Facility back of the house area, kitchen, and restrooms have had repairs to floors, walls, and ceilings since last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two boxes of raw turkey wings in kitchen that were improperly thawed at room temp and then remained at room temp approx. 3 hrs observed at 54 degrees. CDI- Wings cleaned and properly cooked.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of stainless steel cleaner next to bag of potatoes on top of prep cooler. CDI- Chemical moved to chemical storage rack.

3-501.13 Use approved thawing methods. Observed 2 boxes of raw turkey wings improperly thawed at room temp with no thawing methods. (repeat) Reviewed proper thawing methods with PIC. l l

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a hole in screen cover of wall fan in back room that leads to outside. Need to repair/ replace screen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer pan reading 0 ppm. CDI- Buckets remade to proper stregnth.

4-502.11(A) Maintain utensils in good repair. Observed some muffin pans and flat pans with significant carbon build up, may no longer be easily cleanable and needing replacing. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed bottle drink cooler intended for pre-packaged items only, in use for un-packaged foods. Observed unapproved chest freezer. (repeat)

6-501.19 Closing Toilet Room Doors - C Women's restroom door needs to be self closing, door not self closing.

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 areas of floor at back storage area with damaged linoleum. Observed ceiling at back storage area with exposed wood, several un-even seam separating from ceiling beams. Have all deficient floors, walls, and ceilings repaired to meet food code. Torn linoleum at top of half wall at dish area needs repair/ replacing. Walls in men's restroom at commode have areas of peeling paint, needs re-painting. Tile/ Floors in kitchen have been repaired/ replaced since last inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC could not provide proof of certification.

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 cooked yams in a deep and sealed pan cooling in fridge unit at 59 degrees approx. 5.5 hrs since cooling began, not likely to reach 45 or below in the next 30 minutes with current cooling methods. CDI- yams separated into shallow vented pans and placed in chest freezer, yams observed at 45 degrees 30 minutes later.

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 a few items in beverage fridge held more than 24 hrs that were not date marked. CDI- Items date marked.

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 macaroni cooling from ambient temperature in tightly wrapped pans and yams cooling in a deep and wrapped pan. CDI- Reviewed proper cooling methods with PIC, macaroni properly vented to cool faster, yams moved to shallow vented pans and cooled in chest freezer.

3-501.13 Use approved thawing methods. Observed raw turkey thawing by leaving out at room temp, no thawing methods in use.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer buckets reading 0 ppm. CDI- Buckets remade to proper stregnth.

4-501.11 Maintain equipment in good repair. Observed chest freezer with badly damaged gaskets, needs replacing. Observed hot holding box not working, chafing fuel in use to keep foods hot. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed bottle drink cooler intended for pre-packaged items only, in use for un-packaged foods. Observed unapproved chest freezer.

6-501.19 Closing Toilet Room Doors - C Restroom doors need to be self closing, doors not self closing.

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 areas of floor throughout kitchen and back storage area with damaged or missing tiles, needs repair. Observed ceiling at back storage area with exposed wood, several un-even seams and wood and tape separating from ceiling beams. Have all deficient floors, walls, and ceilings repaired to meet food code.

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 cabbage, ham, hot dogs, cut tomato not datemarked as required. CDI-PIC datemarked.

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 on site. VERIFICATION 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. Cosmetic updates are needed throughout facility.

(REPEAT) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

3-603.11 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory for eggs cooked to order not complete. VR to ensure proper advisory is in place.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service boxes stored on floor inside outside storage unit.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout, outside surfaces of kitchen equipment throughout)

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 cleaning issues to PHYSICAL FACILITIES. (flooring throughout)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with old food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

(REHEAT) 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken held on prep table measuring 77 degrees and reheated to order; staff informed that in order to perform this procedure that TPHC procedures would need to be written and followed; CDI chicken reheated to 165F and hot held. TPHC procedures given to owner.

4-501.11 Maintain equipment in good repair. Observed compressor leak on chest freezer creating large amounts of ice build-up in need of removal/repair.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (shelving throughout, cooking and kitchen equipment)

(GENERAL COMMENT) 6-202.14 Toilet Rooms, Enclosed - C Ensure that all restrooms opening into kitchen area / food prep area have a self closing door maintaining a enclosed toilet room. Observed womens restroom door not self closing.

(GENERAL COMMENT) 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed flooring and walls need of general cleaning throughot.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC today.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer maintained at >200ppm- diluted today to correct. Maintain at 50-100ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of fried chicken breast/legs and a pan of fried chicken livers stored out of temp. at <135F- fried chicken served before able to correct and chicken livers reheated to 165F or more.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods held at >45F today. All moved to freezer to quickly chill but did not fall in temp. within 1 hour and had been out of temperature from lunch- discarded. Raw chicken that was >65F was discarded today, the rest put on ice. VR in 10 days.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 open livermush opened friday and smoked sausages opened >6 days prior in the reach in today without date marks- discarded today. Observed chicken broth not dated marked today. Date all ready-to-eat food once it has been opened/made if it is to be held >24hours. VR in 10 days.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed a broken cooler in the back today and the other two refrigerators were not cold enough for food storage. VR in 10 days.

3-501.13 Use approved thawing methods. Observed ribs and tilapia thawing on the a rolling rack today at room temperature. Both moved to either be cooked or back into refrigeration to correct. If the prep sink is full(as it was with chicken today) then thaw other foods in refrigeration or during the cooking process.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed a broken thermometer today- VR in 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the ice cream cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed torn flooring in the back of the kitchen today.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs sitting on food prep table > 45F. (PIC<1hr). CDI Eggs placed in refrigeration for rapid cooling.

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 gravy and sliced tomatoes in refrigeration without date marking. CDI by date marking with yesterdays date.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored outside of sani bucket.

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 damaged areas of floor in dry storage area and restroom hallway.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC not certified.

. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employees changing gloves without washing hands between different jobs. CDI by employees washing hands between glove uses.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried steak stored on top of oven <135F. Maintain hot held foods at 135F or above until served. CDI reheated to 165F.

6-201.11 Floors, Walls and Ceilings-Cleanability- Floors, walls, and ceilings must be constructed in a manner that allows surfaces to be cleaned easily. Observed damaged areas of floor and ceiling. Repair to be smooth and easily cleanable.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed excess grease build-up on hood system. Clean.

2-102.11 Demonstration- Person in charge must be a certified food safety manager. PIC not certified.

7-102.11 Common Name-Working Containers- Toxic chemicals must be stored in labeled containers. Observed cleaners stored in unlabeled spray bottles. CDI by labeling.

3-305.11 Food Storage-Preventing Contamination from the Premises- Food must be stored in multi-use utensils that are easily cleanable. Observed ice being stored in a reusable plastic bag. CDI by dispensing ice from the orignial bag or use of a multi-use container.

3-304.14 Wiping Cloths, Use Limitation- Store wet wiping cloths in sanitizing solution when not in use. Observed wet wiping cloth stored on food prep table surface. CDI stored in sanitizer.

4-602.13 Nonfood Contact Surfaces- Clean non-food contact surfaces frequently to prevent the accumulation of soil, grease, dust residue. Observed excess build-up on hood system filters. Clean.

6-201.11 Floors, Walls and Ceilings-Cleanability- Floors, walls, and ceilings must be constructed in a manner that allows surfaces to be cleaned easily. Observed damaged areas of floor and ceiling. Repair to be smooth and easily cleanable.6-501.12 Cleaning, Frequency and Restrictions- Floors, walls, and ceilings must be cleaned at a frequency that prevents the accumulation of dirt, dust, residue. Floors need better cleaning in kitchen and storage area.

2-102.11 Demonstration-Person in charge must be a certified food safety manager. PIC not certified.

3-501.14 Cooling- Observed turkey broth cooling on prep table in kitchen at 72-80 F. All TCS foods must be cooled from 135f to 70F within 2 hours and to 41F within an additional 4 hours. CDI-Turkey broth placed on stove and reheated.

3-501.15 Cooling Methods- Observed peas cooling with tight plastic wrap cover. Vent cooling foods. CDI by removing plastic wrap.

3-501.13 Thawing- Observed fish thawing on utensil sink. Use running water, place in cooler, or thaw as part of cooking process. CDI by placing under running water.

6-201.11 Floors, Walls and Ceilings-Cleanability- Observed areas of floor in kitchen in need of repair.

2-102.12 Certified Food Protection Manager- Person in charge must be a certified food safety manager by an ANSI accredited program. PIC not certified.

2-103.11 (M) Person in Charge-Duties- Employee health policy must be in place and followed. Person in charge must exhibit knowledge of EHP and food code requirements (5 symptoms, 5 illnesses). PIC could not give details of health policy nor was health policy documented for each employee. CDI by instruction.

6-301.12 Hand Drying Provision- Each handwash sink must provide a hand drying device. Observed no hand towels in mens restroom. CDI by adding towels.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All ready-to-eat potentially hazardous foods must be date marked with date prepared. Observed food items in refrigeration without proper date marking. CDI by date marking.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens- Consumer advisory must meet the requirements of the NC Food Code. Observed wording on menus to be incorrect regarding undercooked eggs. Menu reads "ALL EGGS ARE COOKED"; change to "ALL EGGS ARE COOKED TO ORDER" followed by reminder statement as listed in NC FOOD CODE MANUAL. CDI by instruction.

7-102.11 Common Name-Working Containers- All toxic chemical spray bottles must be properly labeled. Observed 2 spray bottles without legible labeling. CDI by labeling.

4-602.13 Nonfood Contact Surfaces- Observed microbial build-up on upright cooler door gaskets. Clean.

6-201.11 Floors, Walls and Ceilings-Cleanability- Observed areas of kitchen and back room with floors in poor repair. Repair floors.