CARIBBEAN HUT

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. (1 pt) 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 stewed chicken and rice in the RIC that was from the day prior above 41F. Also observed curried goat that was in the WIC that was above 41F. Repenting employee stated that none of those items have been removed from those units today. Items did not reach the appropriate cooling parameters from the day prior. -CDI- The necessary food items were voluntarily discarded. (1.5 pts) 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple pans of TCS sauces made with chicken stock that were not date marked. Respective employee stated that they were made the day prior to the inspection. -CDI- Items were dated. REPEAT*** (3 pts) 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed plantains that were said to be held for 4 hours with no time stamp. Respective employee stated that they were placed out at 11am when the facility opened. -CDI- Correct time stamp was provided. (1.5 pts)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of chlorine sanitizer not labeled. -CDI- Bottle was labeled. (0 pts)

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 stewed chicken, cooked rice, and curried goat that had been wrapped in plastic before being fully cooled. The items were unable to be properly cooled due to being tightly wrapped in plastic. -CDI- The necessary items were voluntarily discarded. EHS coached on proper cooling methods. Due to different circumstances from last inspection, points not escalated. (0.5 pts) 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 a few flying pests and a live roach in the kitchen. Respective employee stated that they were serviced for pests roughly 3 weeks ago. EHS suggested getting serviced for pests again. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths not being stored in a sanitizer solution. -CDI- wiping cloths were placed in a properly concentrated chlorine solution. (0 pts)

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 wire racks in the WIC starting to chip and rust. Resurface or replace the necessary racks. (0 pts)

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no light shields for the lights next to the RIC and WIC. Precise light shields. (0 pts)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and recontaminate hands by turning off faucet without a barrier. CDI hands rewashed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled strainer, plates stored at top of dry storage rack with food build up, and bowl with leftover food debris. CDI items moved to sink for cleaning. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no dates on items in walk in unit that was prepared the day before with dates on them. CDI items dated. Observed pans of Mac and cheese that were in the reach in freezer that were not date marked. CDI items dated. 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 Escovitch that was prepared 5/27 that has heat treated plant food. PIC stated the vinegar allows the to keep for longer than 7 days. Told PIC they must maintain 41F or below unless they want to apply for Variance to render the product nonTCS. CDI product discarded. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures that were prepared for plantains held on TPHC. CDI written procedures provided. 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed plantains with no time stamps once time started. CDI PIC provided prefilled out 2 hour time stamps for the day. Told PIC they can not prefill time stamps. Time stamps must be recorded as items are removed from temperature control. CDI time stamps fixed.

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 pans of cabbage, rice, curry chicken, goat meat, and rice on rack sitting out for 30 minutes and items are only dropping 2 degrees. CDI items moved to walk in cooler. 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 .

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 racks and shelving in need of cleaning and bottom of reach in freezer at the beginning of inspection with soiled area at the bottom of the unit and interior of containers to hold knives and ice scoop that was soiled with debris. Repeat.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal drink stored in reach in freezer above food for the facility. CDI item relocated.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee handling raw chicken, clean sheet pans, walk in cooler door and items from oven without handwashing. Hands were quickly rinsed in handsink. CDI - PIC instructed handwashing and reviewed when to wash with food employee. -2-

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 chicken and goat in RI to far left near 3-comp sink at 58F after cooling overnight. Per PIC, food has not been out of cooler. CDI - PIC voluntarily discarded and contacted repair tech to check unit. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer above 200ppm. CDI - PIC educated staff on how to make sanitizer of correct concentration for long-term compliance. REPEAT -2-

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 cooked foods cooling overnight still at 58F this afternoon. Per PIC, items have not been removed from cooler. Ambient air in cooler was 52F. CDI - Product voluntarily discarded and repair tech contacted for service. -0- 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 .

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing caulk at 3-comp and prep sink, allowing seepage of water down walls and creating buildup. Seal to wall. -0-

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 buildup on shelving for dry storage and in cold holding equipment. Clean often enough to prevent buildup. REPEAT -1-

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 buildup on floors, wall and ceilings near 3-comp sink and cook line. Clean often enough to prevent buildup. -0-

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- Observed dishwasher washing and rinsing but not sanitizing dishes properly rather they were spraying food containers with pure bleach spray. -CDI- EHS coached PIC on proper w/r/s processes and dishes were put back into w/r/s processes. 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 curry chicken in HH cabinet at 78F PIC stated that it was placed into the cabinet after cooling down an hour prior. -CDI- PIC placed into the oven to properly heat back up to 165F before being placed back into HH Cabinet. -Points not escalated due to noticeable improvements since last inspection- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw chicken in WIC at 44F and cooked curry goat in Stand up RIC at 43F. All other foods in WIC and in Standup RIC were 41F or below. -CDI- Raw chicken was cooled down using venting large containers and utilizing freezer space. Cooked curry goat was from the day prior and was 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf- Observed Cooked vegetable sauce and cooked RTE chicken in WIC with no date marking present. -CDI- PIC was able to date mark both containers with proper prep dates. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed spray bottle of bleach with a concentration of over 400PPM. -CDI- Bleach was diluted to proper concentrations using water. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Bottle of bleach had no label present. -CDI- Bleach bottle was labeled.

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 present in the facility. Facility must be able to provide thin probe thermometer. -10 DAY VR-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed only the PIC of the facility wearing a head covering. ALL Food Employees must wear head covering.

4-501.11 Maintain equipment in good repair. Observed tearing gaskets on the HH cabinet behind the 3-comp sink. Replace or repair gaskets as needed.

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 buildup of debris on the sides and surfaces of grill and oven, as well as shelving under prep surfaces and above 3-comp sink. Increase cleaning thoroughness and frequency.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of chlorine that was registering at above 400 ppm that was used for sanitizing 3-comp sink and containers. CDI- chlorine solution was reduced to 50-100 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 containers of jerk chicken in different areas that were held below 135 F. PIC stated that items were prepared yesterday and reheated this morning. CDI- both containers were placed in oven to reheat to 165 F. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a container of sanitizing solution that was not labeled stored near steam table in kitchen area. CDI- container was 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 containers of food that was cooling at room temperature on cooling rack. CDI- spoon was placed in items to allow for better cooling before placing in walk-in cooler. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without wearing a hair restraint. CDI- employee put on a hair restraint.

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. Clean exterior of grill and fryers in kitchen area. Clean 3-comp sink and shelving in dish room area. Clean shelving underneath prep tables and in cabinets in kitchen area. REPEAT (full points).

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed spray nozzle at 3-comp sink stored below the fill line in sink. CDI- spray nozzle was placed on the ring of the handle. -zero-

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. Clean floors in corners and under equipment in kitchen area. Clean dust from a/c vents and ceiling tiles in kitchen area.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee water bottle stored along with customer food in reach-in cooler. CDI- shelving was labeled “employee area”. -zero-

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 chicken cooling in WIC at 47F with no change in temperature from 10:38am to 11:30am. -CDI- PIC immediately placed the chicken in the freezer to cool quickly. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple tubs of raw chicken above 41F in the WIC. PIC voluntarily discarded the tubs of chicken. REPEAT*** Facility shall use the 2 door RIC for storing TCS foods until the WIC is repaired. Verification 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 .

3-501.15 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 cooked chicken cooling in a large container tightly wrapped with plastic. -CDI- PIC removed the plastic to allow better air flow so the food item could be quickly cooled. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed food frozen food being thawed in running water at 73F. Running water must be 70F or below when using running water as a method of thawing. -CDI- PIC quickly placed ice in with the frozen food to continue thawing safely.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of dishes wet stacked while being stored as clean.

4-501.11 Maintain equipment in good repair. Observed the thermometer in the WIC reading above 45F. Maintenance required for the WIC.

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 shelving unit in the WIC badly rusted. Repair or replace the shelving surfaces. REPEAT***

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in walk-in cooler such as curry goat, curry chicken, oxtails, and gravy stored in walk-in cooler above 41 F. All items were cooked and dated yesterday. The thermometer is reading above 50 F. TCS foods in walk-in cooler were denatured and discarded into trash. VR- facility has up to three days to repair unit. 2-door reach-in is used, but facility will not be able to cool foods unit the walk-in cooler is repaired. REPEAT (full points). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of rice and peas, and curry chicken cooling on shelf uncovered with dirty shelving. CDI- items were placed in Hot holding unit. REPEAT (full points).

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth stored on counter near steam table in kitchen area. CDI- Cloth was placed in sanitizing solution.

4-501.11 Maintain equipment in good repair. Thermometer on in walk-in cooler is reading above 45 F. Repair walk-in cooler.

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. Clean exterior of oven, shelving and steam tables in kitchen area.

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. Clean floors in corners or under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple food items in WIC such as raw and cooked chicken, raw shrimp, shredded cheese, and shredded cabbage holding above 41F. WIC ambient temperature 47F. PIC discarded all TCS food items in WIC during inspection and called maintenance company. 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 no date marking on any TCS items in WIC. All food was discarded due to unit not holding temperature, so no further action was needed. EHS advised PIC to date mark any TCS foods held in facility for over 24 hours. 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 pan of sanitizer not baring label. CDI - EHS had PIC label sanitizer during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four pans of cooked chicken in WIC stacked directly on top of each other, with no barrier between the bottom of the sheet pans and the cooked chicken. EHS recommended against this during inspection. Chicken was discarded due to WIC unit not holding temperature, so no further action was needed.

4-501.11 Maintain equipment in good repair. Observed strainer in dish pit warped and broken, exposing sharp edges of the utensil. Observed WIC in facility not holding proper temperature. PIC discarded broken utensils and called for maintenance on WIC during inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee cellphones stored on food prep areas during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of jerk chicken that was stored below 135 F. CDI- container of chicken was reheated to 170 F. REPEAT (full points) One item was out at temp so no risk control plan at this point. 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 .

3-501.15 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 items cooling at room temperature in deep containers on shelves across from mop sink. CDI- education was done with facility to use shallow containers. Also, using ice from ice machine to make ice baths and not cool at room temperature. REPEAT (full points). 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored in open containers underneath dirty shelving with dirty dishes on them. Shelving is across from mop sink in kitchen area. CDI- Containers were removed from being stored under shelving.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed metal spoons and spatulas stored in water that was 88 F (must be at least 135 F). CDI- utensils were placed in water that temped at 155 F.

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. Clean exterior of grill, hot-holding units, and refrigeration units in kitchen areas. REPEAT (half points due to improvements).

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed spray nozzle on 3-comp sink stored in vat sink. CDI- education was performed to place spray nozzle on hook when not in use.

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. Replace damaged ceiling tiles in ceiling above 3-comp sink and prep sink in kitchen area. REPEAT (half points due to improvements).

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed exposed light bulbs that were not shielded above food prep sink in kitchen area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed jerk chicken on steam table that was stored below 135 F. PIC stated that items were on steam table for an hour. CDI- jerk chicken was reheated to above 165 F. REPEAT (half points due to improvements). 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed jerk chicken and stewed chicken that was held above 41 F in walk-in cooler. Observed that the temperature of walk-in cooler was above 41 F. PIC stated that employees were going in and out of the unit. PIC called maintenance to come service equipment. Machine was CDI. Also, chicken was denatured and discarded into trash. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp, wiping cloths that were stored on counters in kitchen in-between use. CDI- cloths were stored in containers of sanitizer solutions.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service trays that were stored on serving line that were not inverted. CDI- trays were inverted.

4-501.11 Maintain equipment in good repair. Thermometer reading on walk-in cooler was 50 F. PIC called maintenance for service. Temperature was also contributed to walking in and out of unit during lunch rush. Also, suggestion was to increase delivery of product instead of holding so much product in unit. CDI- walk-in cooler was repaired.

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. Clean exterior of refrigeration units, and shelving in kitchen area.

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. Clean floors in corners and under equipment in kitchen area. Clean dust from a/c units in ceiling in kitchen area.

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 a container of white rice stored in walk-in cooler from yesterday that temped above 41 F. Items did not reach the cooling temperature within the time that was given. CDI- container of rice was denatured and discarded into trash. REPEAT (Half points due to improvements) 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on steam table and tall hot holding unit that are stored below 135 F. Items were hot held this morning according to management. CDI- items were reheat to 170 F. REPEAT (full points). 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 .

3-501.15 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 deep container of white rice that did not properly cool due to being stored in a six inch deep container. PIC stated that the facility did not have enough shallow pans to cool item. CDI- item was denatured and discarded into trash. REPEAT (full points). 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 .

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 food employee wash hands and use bare hands to turn off faucet. CDI- employees were educated on proper hand washing. Employees washed hands. REPEAT (full points). For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 chicken (two pans) cooling at ambient air temperature, but there was not any change in twenty minutes. CDI- chicken was reheated and allowed to properly chill. REPEAT (no points taken at last inspection). 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef patties and chicken patties that were stored below 135 F. Hot-holding unit was not turned to the correct temperature. CDI- patties were reheated to proper temperature. REPEAT (half points since no points were taken last inspection). 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a container of sanitizer that was not labeled near steam table in kitchen area. CDI- container was labeled. -zero-

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 cooling in ambient air near 3-comp sink. Temperature in room is above 78 F. CDI- Items were reheated and allowed to chill. REPEAT (half points due to severity). 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 .

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. Clean exterior of grill, fryer, refrigeration units, 3-comp sink, and shelving in kitchen area. REPEAT (full points).

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. Clean dust and splash from ceiling tiles in hallway of kitchen and front counter. 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. Replace damaged ceiling tiles in hallway near front counter and kitchen area.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employees washing hands and not using a barrier to cut on faucet. CDI- Employees were educated. Employees rewashed hands. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employee touch trash can with gloves hands and continue doing food prep. CDI- employee was educated on when to wash and change gloves. Employee changed gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed food debris in containers stored in clean areas. Observed one knife stored in-between 3-comp sink and wall. Observed raw chicken stored above cutting boards and items in storage area. CDI- containers were placed at 3-comp sink to be properly cleaned. Chicken was placed in cooler. Items in container was cleaned. REPEAT (full points).

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 pieces of roast chicken that were 110 F. In hot holding unit. CDI- roast chicken was reheated to 165.0. -zero-

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 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 . Observed items in walk-in cooler that were not dated. PIC stated that items were made yesterday. We noted a pan of Macaroni and cheese with frost on it. We recommended to date items with freeze date and thaw date. Items will be held for more than 24 hours. CDI- items were properly date. REPEAT (full points).

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 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 . Observed items cooling at room temperature near the walk-in cooler. Allow items to cool in ice bath and in place were debris cannot fall into container. CDI- items were removed.

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-service items stored on the floor.

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. Clean exterior of containers and shelving near walk-in cooler. Observed debris hanging from shelving.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed chef touch fried plantains with bare hands. CDI- Plantains were discarded. Chef was educated on not touching ready-to-eat foods with bare hands.

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 . Observed a container of stewed goat and a container of white rice that were stored above 41 F. Chef stated that items were cooked yesterday. CDI- both items were denatured and discarded into trash.

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 . Observed a tray of jerk chicken and a container of rice and peas that were made two days ago according to management. Both items were not labeled. CDI- both items were labeled.

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 two containers of pesticides marked “for household use only” stored above the mop sink. CDI- containers were removed from facility. REPEAT (half points since points were not taken the first time).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several active fruit flies in kitchen area of facility. Pest control performed a treatment about two weeks ago.

4-501.11 Maintain equipment in good repair. Replace cracked lid on blender that has been repaired by duct tape. -zero-.

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. Replace damaged ceiling tile at entrance of kitchen area. 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. Clean dust from a/c vents in ceiling at entrance of kitchen.

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 food employee turn off faucet after washing hands with bare hands. Inspector later educated employee on proper hand washing. REPEAT (NO points taken before).

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling a pitcher of water from hand sink. CDI- education was performed with employee. Employee filled pitcher at prep sink. REPEAT (full points).

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pot that was rinsed after use. No detergent or sanitizer was used. CDI- education was performed with employee. Employee properly washed pot before use. REPEAT (half points due to improvements.

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. 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 . Observed items in walk-in cooler that had no change in cooling parameters in 26 minutes. Macaroni and cheese had a change of 3 degrees in 10 minutes. CDI- chicken was discarded. Macaroni and cheese was reheated

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 rice that was held below 135 F. CDI- rice was reheated to above 165 F. -zero-

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 container of pesticide marked “for household use only”. CDI- container was discarded. -zero-

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 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 . Observed macaroni and cheese that was wrapped tightly during cooling. CDI- Macaroni and cheese was reheated.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed fried plantain stored in container with handle of tongs touching plantains. Tongs were handled with bare hands. CDI- plantains were discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp, wiping cloths stored on counter in-between use. CDI- Cloths were placed in sanitizing solution.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one stack of single-service trays that were not inverted. CDI- trays were inverted.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid on shared dumpster. 5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed trash and waste debris surrounding shared dumpster.

2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hands at 3-comp sink before preparing food. CDI- education was performed with employee. Employee washed hands at hand sink.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee fill containers with water at hand sinks. CDI- education was performed with employee. REPEAT (half points do to improvements).

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in top interior of ice machine. CDI. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed pots that were rinsed after use. No detergent or sanitizer was used. CDI- education was performed with employee. Employee properly cleaned pots before use.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed items cooling at room temperature. CDI- items were placed in vat sinks with ice and allowed to cool. REPEAT (full points)

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a box of plantain stored on the floor in walk-in cooler. CDI- box was placed on the shelf.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P. Observe rust buildup on shelving in kitchen area. Replace affected shelving.

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. Clean dust from ceiling tile in kitchens area. Clean floorboards in kitchen area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC responsible for some risk factor violations such as hot holding, handwashing recontamination, and cooling time and temperature. Food establishment also had a number of risk factor violations.

2-102.12 (A) Certified Food Protection Manager No certified food protection manager present during the inspection. A certified food protection manager having completed an ANSI accredited food handler's course shall be present during all hours of operation.

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 PIC turn off the faucet using their bare hands after washing then going to work with food preparation. PIC was notified that when washing hands to turn the faucet off with a paper towel to avoid recontamination of hands after washing.(corrected through education)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Upon arrival, observed hand washing sink with no paper towels present. paper towels provided during the inspection. (CDI) 6-301.14 Handwashing Signage Observed women's rest room with no hand washing sign available. Provided by REHS during the inspection. (CDI) 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sink shall be used for the sole purpose of hand washing only. Observed PIC use the hand washing sink to add water to pan. Observed PIC to wash bottle cap off that fell on the floor.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness Dish washer was asked about his process of dish sink setup and stated they're only washing and rinsing dishes. Training video will be sent with the inspection to show the staff members how to wash, rinse, and sanitize dishes. (corrected through education) No points due to not being actively observed.

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 rice and beans prepared over 4 hours ago at a temperature 87F. Food was discarded during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods stored inside of hot holding that did not meet temperature threshold of 135F or greater. Foods were placed inside of microwave and on stove to be reheated. Foods include curry chicken, brown stew chicken and goat.

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 Food shall be cooled in accordance to time and temperature. Observed foods cooling with tight fitting lids in bulk containers during the inspection. Foods were broken down in to smaller portions to cool at a faster rate. PIC educated about proper cooling methods and reminded that reach in freezer and other equipment may be used to help facilitate cooling

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats around dish area. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests Observed an accumulation of roaches near sticky traps. Recommended increase in the frequency that pest control sprays.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked. Food establishment shall implement pyramid stacking to combat this issue and allow airflow so pans will fully dry.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed rust buildup on some shelving units. Replace or respray shelving units to ensure that shelving is smooth and easily cleanable.

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 the food exposure. Observed buildup on walls and ceilings tiles throughout the kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification during inspection. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed cooling, cooling methods and date marking our of active managerial control today. PIC shall ensure food borne illness risk factors are under control at all times during food prep and service. -2-

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 curry chicken, cooked stew and other TCS foods cooled overnight in cooler all above 41F this morning. CDI - PIC voluntarily discarded. -1.5-

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 chicken, curry goat and other TCS foods in walk in cooler without date marking prepared more than 24 hours ago. CDI - PIC back dated these items. -1.5-

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 stacked bus tubs of cut cabbage cooling in walk in cooler with lids in place. Observed tight wrapping on cooked curry chicken, oxtails and other TCS foods cooled overnight still above 41F this morning. CDI - PIC educated about proper cooling methods and reminded that reach in freezer and other equipment may be used to help facilitate cooling. -1-

3-601.11 Standards of Identity - C Packaged food shall bear a label. Observed packaged juice received from University location without labels on juice bottles. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open without fly protection device or screen installed to prevent entry of insects.

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 in use utensils stored on top of trash bin on a sheet pan. Observed handle for sugar scoop touching food. -.5- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving above prep table at cook line and on shelf for glasses. -1- 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 shelf for microwave falling away from wall and propped up by wood block. Repair. 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 buildup on walls and ceiling tiles at cook line in kitchen.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed jerk sauce and chicken cold holding in walk in cooler without wrapping. CDI - Wrapping was provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket near three compartment sink with a chlorine concentration of 0ppm. PIC remade sanitizer bucket with chlorine sanitizer concentration in excess of 200ppm. CDI - PIC discarded contents of sanitizer bucket. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of unknown substance on shelving. CDI - PIC identified the contents to be bleach and labeled appropriately. -0 points-

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 cooked rice cooling at ambient temperature on shelving near walk in cooler. Rice was 120F. CDI - Rice was moved to walk in cooler to rapidly cool to 41F or less. -0.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in area used to store dry goods and potatoes. Control insects in establishment to prevent infestation. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bags of cabbage stored on floor near three compartment sink. Observed boxes of raw chicken stored on floor of walk in cooler. -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food and employee handling clean equipment and utensils while not wearing hair restraints. -REPEAT- -1 point-

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 tongs stored on top of hot box and on top of hot holding area. Recommend storing tongs in a manner that prevents contamination. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rusted shelving used to store clean equipment and utensils above three compartment sink. Observed heavy build up of dust on evaporator fans in walk in cooler. -REPEAT- -1 point-

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 then turn off faucet without the use of a barrier, such as a paper towel. CDI - Employee rewashed hands. 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 return to food preparation without washing hands after taking a break and eating food. CDI - Employee washed hands. Recommend reviewing correct hand washing procedures. -2 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic pitcher stored in hand washing sink closest to three compartment sink. CDI - Plastic pitcher was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink closest to three compartment sink. CDI - PIC replaced paper towels. -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food on stove without hair restraint. Observed employees working at steam table without hair restraints. -0.5 points-

4-502.11(A) Maintain utensils in good repair. Observed mesh basket with broken wires and in disrepair. Maintain utensils to prevent physical contamination of food. CDI - PIC discarded wire basket. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of dust and debris on shelving above food prep table and on shelving for storage of clean equipment and utensils. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee bottled water on prep table near equipment and utensils. Recommend designating an area for the storage of employee drinks away from equipment, food, and utensils. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding at 58F at time of inspection. Establishment lacks the ability to cold hold or cool TCS food items. A technician was called and arrived at establishment during inspection but has been unable to correct issue at time of report. -1.5 points- VR required by 7/15/2020.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several large containers of food without labels in establishment. -1 point-

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 onions stored on floor near can wash and bag of whole cabbage stored on floor of walk in cooler. CDI - PIC moved bags of food items and stored them off floor and away from contamination. -REPEAT- -2 points-

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 utensils stored in flour with handle making contact with food. CDI - Utensils were repositioned so that handle no longer makes contact with food. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding at 58F during inspection. Items in the walk in cooler at the time of inspection included whole produce and personal employee food only. All TCS items in restaurant were currently hot holding and were prepared day of. PIC called technician to service the cooler but has been unable to repair during time of inspection. Establishment must have ability to cool and to cold hold TCS items in order to operate. -1 point-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed black mold build up on the chute and corners of the ice machine. CDI-PIC clean the ice machine.

6-202.15 Protect outer openings of establishment from insect or rodent entry.-Observed the back door open without any protection from insect and rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests.-Observed flies in the kitchen near the prep sinks.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed a pot of rice stored on top of the trash can during initial walk through.

2-402.11 Effectiveness-Hair Restraints - C-Observed employees prepping and cooking food without hair restraints. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

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 to-go plates stored unprotected on a soiled storage rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-The storage racks throughout the facility need cleaning. Show signs of rust and build up grease.

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.-Floors, walls, and ceiling cleaning is needed throughout the facility.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee bottled water found to be stored on prep table in kitchen. CDI: drink relocated.

General comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Cabbage in hot box recorded at 114F. CDI: reheated to 158F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Multiple foods that were made yesterday observed inside walk-in cooler without a date. CDI: dated properly.

Repeat: 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. Plantains observed on TPHC without procedures provided. CDI: TPHC form reviewed and sent via e-mail.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Bleach sanitizer bottle observed not labeled. CDI: by properly labeling. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Bleach sanitizer at 3-comp sink measured too strong > 200ppm.

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. Red beans and rice found cooling inside walk-in cooler tightly covered. Product at 53F. CDI: transferred to metal pan, spread out, placed back inside walk-in cooler uncovered.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly in kitchen area.

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 plaintains held on TPHC with no times marked. CDI by voluntary discard and marking new times on freshly cooked product.

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

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 one container of rice in walk in cooler with no date label. CDI by labeling with proper make date.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed slight wetstacking of drinking glasses at front counter.e

4-501.11 Maintain equipment in good repair. Observed damaged shelving in walk in cooler.

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

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 and debris build up on floor next to range under hood.

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 pan of rice in walk in cooling while tightly covered. CDI by uncovering to allow proper air flow.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in freezer and rust build up on shelving above three comp sink.

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

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 water damage to several ceiling tiles above entrance to walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed food in hot box measuring below 135F. CDI by reheating to above 165F and placing back into hot holding.

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 one container of jerked chicken in walk in cooler from previous night with no date mark. CDI by date marking with proper date.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in freezer.

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

Repeat: 1.5pts - 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed only cabbage inside hot box measuring 94 deg F and 132 deg F. CDI: cabbage reheated to 148 deg F. Improvement noted on hot holding.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 1.5 pts - Observed white rice and curry goat prepared yesterday morning and jerk sauce and red beans prepared on Tuesday inside walk-in without a date. CDI: proper date placed on products.

Repeat: 1 pt - 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 chicken cooling @ room temp. Product @ 86 deg F. CDI: moved to walk-in to finish cooling. Observed rice and peas cooling inside walk-in cooler in deep 6 inch pans. CDI: product transferred into 4 inch pans with less product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 0.5 pts - Observed metal pans wet stacked on back shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. 1.5 pts. Observed items inside hot box including jerk chicken, stew chicken, oxtails, and curry chicken recorded below 135F (see temp chart for details). CDI: curry chicken reheated to 165F, oxtails to 206F, stew chicken at 205F, jerk chicken to 165F.

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 red beans and rice sitting out to cool on rack at 108F and jerk chicken sitting out at 83F. Explained to PIC that once products reach 135F, active cooling must take place. CDI: products moved to walk-in for active cooling. Observed a pan of macaroni and cheese cooling in walk-in wrapped tightly in plastic wrap. CDI: plastic removed.

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. 0.5 pts. Observed utensils in water of 93 degrees F.

Repeat: 0.5 pts. 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 employee washing dishes in water of 105F.

General Comment: 0 pts. 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 needed on walls below 3 comp 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 baseboard striping needing to be reattached to wall below 3-comp sink.

Repeat: 2 pts. 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 washing dishes then handling food without properly washing hands. CDI: training provided; hands washed. 2-301.14 Wash hands after activities that contaminate them. -P. Observed employee leave kitchen to go outside then return back into the kitchen and handle food pan without properly washing hands. CDI: training provided; hands washed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 1.5 pts. Observed food items inside walk-in cooler that could last up to 2 days without date label. CDI: products dated properly.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. 1 pt. Observed chlorine sanitizer at 3-comp sink measuring at toxic level > 100ppm. CDI: sanitizer solution corrected to 100ppm.

General Comment: 0 pts. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stained cutting board stored on prep table and another deeply grooved cutting board stored at prewash area.

General Comment: 0 pts. 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 employee washing dishes in wash solution of 99F.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - 2 pts. Repeat Observed no certified PIC present.

General Comment: - 0 pts. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on top of cutting board over 3-comp sink and another stored on front prep table. CDI: Drinks relocated.

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 - 2pts. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee enter kitchen start washing and handling dishes, then take food walk-in cooler without first washing hands. CDI: education provided; hands washed. Observed employee performing register duties and taking orders, then go back into kitchen to start handling food without properly washing hands. CDI: education provided; hands washed.

General Comment: - 0 pts. - 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling bowl up with water at kitchen handsink. CDI: education provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - 1.5 pts. Observed only bleach sanitizer available in spray bottle was at 0ppm. CDI: corrected to 50ppm.

Repeat: - 3 pts. 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 brown stewed chicken at 51F and curry chicken at 53F in walk-in cooling since yesterday. CDI: voluntarily discarded.

Repeat: - 0.5 pts. 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 brown stewed chicken and curry chicken cooling in walk-in tightly covered with plastic wrap. CDI: product discarded. Observed several items cooling on shelf at room temperature in kitchen < 135F(see temp chart). CDI: all items stirred and transferred to walk-in cooler to actively and rapidly cool.

General Comment: - 0 pts. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several drain/fruit flies present inside kitchen. Pest control scheduled for service.

General Comment: - 0 pts. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of onions stored on the floor of walk-in cooler. CDI: bag of onions removed.

General Comment: - 0pts. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch while handling food.

Repeat: - 0.5 pts. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored under cutting boards.

General Comment: - 0 pts. 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 stored inside dirty water at 87F.

Repeat: - 0.5 pts. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on kitchen shelf.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager present.

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 a pan of brown stew in walk-in at 83F that had been cooling since 10am. CDI: stew was discarded due to not meeting proper cooling time. Education provided.

Repeat:\ 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked chicken in hot holding on grill at 94-120F. CDI: baked chicken was reheated to 165F and placed in hot box. Observed several items inside hot box including curry goat, oxtails, and curry chicken being held < 135F (see temp chart). CDI: items reheated on the stove to 165F and hot box was turned up.

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 brown stew and rice cooling in walk-in covered with plastic wrap. CDI: brown stew discarded and rice still within cooling parameters transferred to shallower pans with less product and uncovered. Observed several pans of curry chicken cooling at room temp on shelf inside kitchen still at 165F after an hour. CDI: education provided. chicken moved to walk-in cooler to aid in rapid cooling.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored under cutting boards.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on back shelf being wet stacked.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked chicken hot held on grill top with a sheet pan stored on top to maintain heat. Observed at 118F (grill turned off) keep chicken in hot box holding unit or use TPHC procedures to allow chicken to fall out of holding temp requirement. CDI chicken reheated and placed into hot box during inspection and TPHC forms given to PIC.

NO POINTS DEDUCTED 3-302.12 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous white powders stored in large un-marked containers.

4-501.11 Maintain equipment in good repair. Observed condensation leak (actively dripping) inside walk-in cooler in need of repair.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Violations such as using a three compartment sink to wash hands, using a food prep sink to wash dishes, employees not correctly washing hands noted. The person in charge is responsible for insuring that proper food safety practices are being utilized, these violations indicate that the PIC is not performing those duties. 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified persons at establishment at time of inspection.

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 run hands under cold water for roughly 4 seconds after handling raw chicken, without using soap, and then flick water off hands in the kitchen area. This is NOT proper handwashing. Employees MUST use soap and proper hand drying techniques to prevent contamination. It is apparent that employees do not follow proper handwashing technique. EHS will revisit facility by 2/23/16 to observe whether or not proper techniques are being used. 2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands in three compartment sink. CDI by employee wash/rinse/sanitizing the compartments.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen handsink at beginning of inspeciton. CDI by PIC providing paper towels

4-501.16 Do not use a warewashing sink for handwashing. Observed employee "wash" hands in the three compartment sink by running cold water over hands. 4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Facility has a three compartment sink meant for manual warewashing, but facility was observed using a prep sink to store/rinse dishes. This is not proper procedure. Facility shall only wash dishes in the three compartment sink. Facility will discontinue using the prep sink as a warewashing unit. Verification that facility has discontinued use required by 3/23/16

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present with food manager safety certification

6-301.14 Post a handwash sign at each handsink. Observed mens and womens bathroom lacking a handwashing sign. CDI by providing stickers.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of spices unlabelled at time of inspection. CDI by PIC labelling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored outside of sanitizer at beginning of inspection. CDI by PIC placing into dirty linens bag.

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 stored in water that was 124F. Utensils were removed from water and placed on a clean, dry prep surface.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken stored in oven at 119-146F. CDI chicken was removed and reheated on grill to above 165F.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer too strong. CDI sanitizer was diluted.

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 cabbage cooling at room temperature on shelf. Cabbage was 87F. Cabbage was placed in walk-in cooler to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers unlabeled.

3-307.11 Protect food from contamination sources not specifically noted by code. Barrier must be installed between prep table and handsink. Barrier must be installed between prep sink and 3 compartment sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored under cutting boards and on prep surfaces. CDI wet wiping cloths removed.

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 in-use utensils stored in soiled water at room temperature. CDI utensils were removed from water and W,R & S.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach-in freezer. Observed rusted shelves in walk-in cooler and clean dish storage rack. Observed walk-in cooler floor rusted. Observed walk-in cooler wall in disrepair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting boards scored.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facility using chlorine sanitizer and could only provide QUAT test strips. CDI EHS provided facility with chlorine test strips.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified manager on site during inspection. Facility has until 6/2/15 to obtain certified manager.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no Employee Health Policy on site during inspection. CDI emailed operator Employee Health Policy.

6-301.14 Post a handwash sign at each handsink. Observed 3 handsinks missing handwashing sign. CDI gave operator handwashing signs.

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 rice prepared last night at 56F. CDI rice was voluntarily 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 rice prepared last night in walk-in at 56F. Rice was in deep metal container. CDI rice was voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility could not provide thin probe thermometer. Verification required on 1/9/14.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on prep table behind grill. Observed wet wiping cloth used under cutting board. CDI wet wiping cloths removed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed drinks boxes stored on floor. CDI items moved.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed homemade milk based drinks store in cooler labeled for packaged or bottled products only. Observed domestic ice machine. 4-501.11 Maintain equipment in good repair. Observed gasket in disrepair on freezer. Observed rusted shelves and storage areas under prep table.

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