IRIE NATION RESTAURANT & CATERING

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

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employees fail to wash hands for required duration. CDI- EHS discussed with PIC, PIC had employees rewash hands properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employees fail to use barrier to turn off faucet after washing hands. CDI- EHS discussed with PIC, PIC instructed employees to use paper towels to turn off sink after use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bandsaw used in establishment unclean with aged food debris in harder to reach areas. CDI- PIC removed item to be w/r/s. *REPEAT* PIC stated smaller cleaning Brush would be purchased to use in cleaning 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 .

3-501.14(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 Mac & cheese, oxtails, both fail to cool through first parameter. Items had been cooling since around 1230, per the PIC. CDI- PIC voluntarily discarded oxtails, removed Mac & cheese to reach-in freezer due to item being within a few degrees of 70F. Observed curry chicken and curry goat fail to have a change in temperature after period of time. CDI- PIC removed items to sheet pans with ice for rapid cooling. 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. Observed walk-in cooler with an ambient temperature of 48F, fan blowing at 43F-46F. TCS foods out of temp include 10 pans of Mac & cheese, bin of cooked greens, raw chicken, cut cabbage, and raw shelled eggs. TCS foods cooling in unit include curry goat, curry chicken, and Mac & cheese prepped on today. PIC voluntarily discarded items held in unit for more than 24 hours. PIC removed curry chicken, curry goat, and Mac & cheese removed to ice baths in unit. PIC stated maintenance is expected to arrive on today. VERIFICATION REQUIRED on or before 8/7 to assess status of walk-in. 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 establishment storing blue box of “hotshot” fogger in dry storage. CDI- PIC removed item from establishment.

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 foods unable to cool due to walk-in unit being out of temp, foods held in large deep densely packed containers, and items cooling at rates below required parameters. CDI- EHS discussed cooling methods including ice baths, shallow pans, use of units set to below 41F. *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 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed metal pans stored on lower prep shelving with water splash from floor being cleaned. CDI- PIC removed items to dish pit.

4-501.11 Maintain equipment in good repair. Observed ice machine, walk-in door, walk-in gaskets, walk-in ambient air flaps needing to be repaired. 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 rusted shelving in kitchen area, on racks in walk-in. Hole has formed on lower prep shelf holding equipment. *REPEAT*

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment without chlorine test strips. CDI- EHS provided test strips for use until order is received.

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 floor of Walk-in cooler/freezer in need of cleaning. Observed racks on equipment in kitchen in need of cleaning. *REPEAT*

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout in dish pit area in front of 3-comp. *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 tiles above 3-comp in need of replacement. *REPEAT*

6-303.11 Provide required lighting intensity. Observed lighting needing to be increased in walk-in.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. *REPEAT* certificate posted on wall expired in 2025 For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 4 spoons stored in metal container as clean with food debris. Unclean spoons mixed in with clean utensils. CDI- PIC removed whole container to be w/r/s. 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 Mac & cheese in steamwell, fried chicken HH above fryer, 4 pans of Mac & cheese and 1 pan of plantains in tall hot box, all temping below 135F. CDI- PIC voluntarily discarded Mac and plantains, removed Mac and chicken to be reheated to 165F. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 two large densely packed metal pans containing oxtails cooling at a rate below .52F/min. CDI- EHS discussed effective cooling methods with PIC, PIC had items placed in shallow pans to increase cooling. 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 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed large metal pan containing commercial ROP salmon not removed from reduced oxygen environment. CDI- EHS discussed with PIC, PIC removed pan to slits put in packaging.

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 utensils stored in water that was below the required 135F. CDI- PIC had water removed from container and replaced utensils. *REPEAT*

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting shelving in WIC and on racks of dish pit. Observed unclean cardboard boxes being used on flooring in WIC. *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 floor of Walk-in cooler/freezer in need of cleaning. Observed sides of equipment on cookline in need of cleaning. *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 areas under and behind equipment on cookline in need of cleaning. *REPEAT* 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout in dish pit area in front of 3-comp. 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 tiles above 3-comp in need of replacement.

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

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food not cooling uncovered in WIC.. REPEAT EHS didn’t escalate points, only a few items uncovered. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Chest freezer with proteins and veggies stored together without physical barriers or separation CDI..Meat was removed from chest freezer 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 chest freezer with different proteins stored together without physical barriers or separation. CDI proteins were removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed cavity of microwave in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several food items held hot under 135F..CDI items were reheated. Please 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in WIC above 41F..CDI lid was removed to quickly cool down chicken 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. 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 pasta held over for more than 24 hours without date. CDI Date was added 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 Pasta made from previous day without date. CDI..date was added. 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 . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep table

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 was left in flour, in contact with flour.. CDI handle was removed from flour 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 utensils stored in water that was below the required 135F

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean dishes stacked wet

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 rusting shelving throughout facility.

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 RIC and WIF in need of cleaning. Also observed lids covering food with visible debris. 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 facility in need of cleaning throughout..REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employees with limited knowledge of foodborne illnesses, foodborne illness symptoms, and when to report required symptoms. Observed no employee health information in establishment. CDI - Employees were corrected through instruction and foodborne illness information. Foodborne illness signage was given to PIC to display in establishment.

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 V/D clean up procedures on site during inspection. CDI-EHS provided county approved procedures.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed food employee use handwashing sink to store bucket. -CDI- EHS educated employee on proper use of handwashing sink and food employee removed. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed brown stewed chicken, oxtail, jerk chicken, red beans and rice and other items in WIC with no protective covering. -CDI- PIC covered items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. OBSERVED multiple items in the WI without dates. CDI. PIC date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed multiple items in the facility without dates. CDI. PIC date marked. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 and debris on food storage racks inside WIC, hot box, reach-in freezer and shelving above prep space. Observed food splash on equipment. More thorough and increased cleaning frequency recommended.

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 walls by cooking line. Needs to be cleaned.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Plantains (125-130F) and beef patties (118-125F) were below 135F in hot holding. TCS foods must be held at 135F or above in hot holding. CDI - PIC reheated items to above 165F. 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 .

3-501.18 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 Several TCS RTE foods from days prior were in coolers with no prep date labels. CDI - PIC placed date labels on items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Oxtail was cooling in large pots during inspection. Use ice bath or shallow pans/containers to cool TCS foods. CDI - PIC moved oxtail to ice bath to continue cooling. 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 .

4-501.11 Maintain equipment in good repair. Upright freezer is not working and was not in use. Repair freezer. 0 pts.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Old equipment near outside back door. Remove old equipment to prevent harboring pests. 0 pts.

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

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.Observed open juice and cup(lid on cup was open) on prep table next to carrots and ginger.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee adjust ear buds with gloved hands. Then return to preparing food.CDI EHS educated PIC on when to wash hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a fan sticking out from underneath the hand wash sink. CDI fan was removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Fish and heavy cream above 41F.. CDI PIC voluntarily discarded. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pan of sweet potatoes, curry chicken, oxtails cooked previous days without date mark. CDI..POC added dates.REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Observed food employee wearing a wrist watch

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 ox tailed stored in non food grade grocery bags. CDI..PIC removed items from bags

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 no CFPM in establishment during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED containers of chicken cold holding at temperatures above 41F. The chicken was over stacked in the containers. CDI. PIC reduced to small containers. 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 containers a of food stuffs a from yesterday without dates. CDI. PIC date marked. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths stored on cutting boards and prep tables.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water in several bowls, containers, sheet pans and pots stored as clean. **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 build up on hood system. Needs to be cleaned. Repeat

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC cleaning counters and sweeping the floor and return to food prep without properly washing hands. -CDI- EHS educated PIC on when to wash and PIC washed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed food employee use handwashing sink to store sanitizer bucket. -CDI- EHS educated employee on proper use of handwashing sink and food employee removed. -0- 5-202.12 Provide at least 100F water at handsinks. Observed handsink with no knob handle on hot water. **Facility has 10 days to repair handwashing sink and facility is to advise EHS when repairs have been made.**

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed brown stewed chicken, oxtail, jerk chicken, red beans and rice and other items in WIC with no protective covering. -CDI- PIC covered items. **REPEAT** -1.5- 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers, lemons and limes stored over RTE butter. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on slicer stored as clean. Observed food debris on utensils and containers stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0- 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 .

3-501.14(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 greens prepared last night above 41F. Refer to temperature chart. Per PIC, greens were left out in ambient air overnight and moved to WIC this morning. -CDI- PIC voluntarily discarded. **REPEAT** -3- 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 3 containers of macaroni and cheese in steam box below 135F. -CDI- PIC reheated items to 145F. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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-/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 brown stew and jerk chicken, sweet potatoes and peas in WIC with no date. Per PIC, these items were prepared yesterday. -CDI- PIC properly date marked these items. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 bottle of sanitizer with no label. -CDI- PIC labeled bottle. -0-

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 greens prepared last night above 41F. Per PIC, greens were left out in ambient air overnight and placed into WIC to cool. -CDI- PIC voluntarily discarded. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed flour and sugar with no labels. **REPEAT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and fruit flies near dish pit and clean dish area. 6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed back door opened for prolonged period of time while employee went out for a break. Per PIC, the door locks automatically, so facility keeps door propped opened when someone goes out the back. -0-

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 handles stored in rice and sugar. -CDI- PIC removed handles. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water in several bowls, containers, sheet pans and pots stored as clean. **REPEAT** -0.5-

4-501.11 Maintain equipment in good repair. Observed doors not properly closing on hot box used for beef patties. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stained and with deep groves in need of replacement. **REPEAT**-0.5-

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 and debris on food storage racks inside WIC, hot box, reach-in freezer and shelving above prep space. Observed food splash on equipment. More thorough and increased cleaning frequency recommended. **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 food residue on walls throughout kitchen and buildup under the 3 comp sink. Observed buildup on fans. Increased and more thorough cleaning frequency recommended. **REPEAT** -1- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles throughout ceiling.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed 4 containers of mac and cheese stored in WIC without protective coverings. Per PIC, these items were prepared last night. -CDI- PIC covered these items. -0-

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 collard greens, rice and peas, and yams prepared yesterday above 41F. Per PIC, these items were left out overnight and placed in WIC earlier today. -CDI- PIC voluntarily discarded these items. **REPEAT** -3- 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 beef patties, mac and cheese, and fried plantains in hot holding cabinet and steam well below 135F. -CDI- PIC reheated items to above 165F and placed back in HH cabinets and steam well. -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 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 mozzarella cheese, heavy cream and parmesan cheese in stand alone RIC above 41F. Refer to temperature chart. Per PIC these items were used earlier today and this unit is usually only used to hold coco bread. PIC agreed to not use this unit for TCS items. -CDI- PIC moved these items to WIC to facilitate rapid cooling. **REPEAT** **NO POINT ESCALATION DUE TO SIGNIFICANT IMPROVEMENT WITH COLD HOLDING** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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-/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 yams, collards, curry, oxtails, and mac and cheese in WIC prepared yesterday with no date. -CDI- PIC properly date marked these items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed yams, collards, and raw marinated chicken cooling in WIC above 41F. -CDI- PIC voluntarily discarded of yams and collards as items had been prepared yesterday. PIC moved chicken to freezer to rapidly cool. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar and brown sugar in containers with no labels. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with wrist watch while engaging in food prep. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no beard guard. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with several bowls, containers, sheet pans and pots stored as clean. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards with several cuts and deep groves. -CDI- PIC discarded these items. -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 and debris on food storage racks inside WIC and shelving above prep space. Observed food splash on equipment. Recommend increased cleaning frequency. **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 food residue on walls throughout kitchen and buildup under the 3 comp sink. Recommend increased cleaning frequency. **REPEAT** -1- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles throughout ceiling.

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 no CFPM in establishment during inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed tomatoes stored over RTE foods in the WIC.

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 large containers of brown stew chicken and oxtails that were prepared the previous evening per PIC. The brown stew chicken was 49F and the ox tails were 46F. Observed peas from previous day at 48F and rice at 50F. CDI-PIC voluntarily discarded all items that did not cool to 41F or below within 6 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed cooked noodles, cheese sauce, raw chicken and oxtails in WIC above 41F. Establishment has no other cold holding unit except for a reachin freezer. Establishment is voluntarily closing until unit can be fixed and maintain TCS foods at 41F or below. VR required within 3 days.

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 household HotShot foggers on site during inspection. CDI-PIC removed product from establishment. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed ibuprofen stored above prep table. CDI-Employee moved ibuprofen to first aid kit.

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 foods that missed cooling window in large, deep containers that are not actively stirred during cooling process. CDI-PIC voluntarily discarded foods that did not reach 41F within 6 hours and EHS discussed improved cooling methods with PIC, like cooling wands, active stirring, ice bathes, and shallow pans.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed screen falling from wall that protects exterior opening. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead cockroach and live fruit fly. Increase professional pest control.

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 and debris on food storage racks inside WIC and shelving above prep space. Observed food splash on equipment. Increase cleaning frequency.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed an accumulation of boxes outside of dumpster.

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 food residue on walls throughout kitchen and buildup under the 3 comp sink. Increase cleaning frequency.

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 no CFPM in establishment during inspection.

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 V/D clean up procedures on site during inspection. CDI-EHS provided county approved procedures.

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 large containers of dirty rice (44F) and cooked curry chicken (45F) prepared previous day that did not cool to 41F or below. Ambient air temperature in WIC was 38F. CDI-PIC voluntarily discarded foods that did not cool within 6 hrs and EHS discussed improved cooling methods with PIC.

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 foods that missed cooling window in large, deep, covered containers. CDI-PIC voluntarily discarded rice and curry chicken and EHS discussed improved cooling methods with PIC, like cooling wands, active stirring, ice bathes, and shallow containers.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.

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 bin with no label. PIC stated it was sugar.

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 and debris on food storage racks inside WIC and shelving above prep space. Increase cleaning frequency.

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 food residue on walls throughout kitchen and buildup under the 3 comp sink. Increase cleaning frequency.

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 no CFPM in establishment during inspection. -REPEAT- -1 point-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employees with limited knowledge of foodborne illnesses, foodborne illness symptoms, and when to report required symptoms. Observed no employee health information in establishment. CDI - Employees were corrected through instruction and foodborne illness information. Foodborne illness signage was given to PIC to display in establishment. -1 point-

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 written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed numerous items cold holding in walk in cooler without coverings or wrappings. -1.5 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 cooked greens and cooked sweet potatoes cooling on prep table in kitchen. Both items were between 90F and 92F. CDI - Items were portioned into smaller containers and moved to walk in cooler to rapidly cool to 41F or less. -0.5 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during entirely of inspection. -1 point-

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test kit in establishment. Establishment uses quat sanitizer at three compartment sink and chlorine sanitizer in sanitizer buckets. Establishment had chlorine sanitizer test strips. A verification is scheduled for October 21st, 2022 to determine if establishment is in compliance. -0.5 points-

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 heavy build up of residues and debris in walk in cooler, inside hot holding box, inside reach in freezer, and on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 no CFPM in establishment during inspection. -REPEAT- -1 point-

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 written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to PIC. -REPEAT- -0 points-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on food prep tables, next to cutting boards, and on shelving above ready to eat foods. -0.5 points-

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. 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 employee washing and rinsing both equipment and utensils at three compartment sink without conducting a sanitizing step. CDI - Employee filled sanitizer sink with sanitizer and rewashed, rinsed, and sanitized utensils and equipment. -1.5 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen shrimp being thawed at ambient room temperature. Approved thawing methods include thawing under refrigeration, thawing during the cooking process, and thawing completely submerged under running water with a water temperature of 70F or less. -0.5 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths stored on cutting boards and prep tables. -0.5 points-

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 heavy food splash and residues on and underneath prep tables and along shelving. Recommend higher frequency and more thorough cleaning. -0.5 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. Observed heavy food splash and residues on walls behind prep tables and cooking equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and possessions stored on prep tables with cutting boards and prepared foods. -0.5 points-

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 no CFPM in establishment during inspection. -REPEAT- -1 point-

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 written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were given to PIC. -REPEAT- -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two plastic jugs stored in handwashing sink. CDI - Plastic jugs were removed from handwashing sink. -REPEAT- -2 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed pasta, greens, cooked chicken, and rice stored in walk in cooler without coverings or wrappings. Cover food to prevent contamination. -REPEAT- -3 points-

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 cooked and ready to eat greens in walk in cooler without date marking. PIC stated that greens were cooked day prior. CDI - Items were date marked. -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 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 cooked sweet potatoes cooling at ambient room temperature on prep table. Sweet potatoes were 71F. CDI - Sweet potatoes were taken to walk in cooler to rapidly cool to 41F or less. -0 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection. Close door or use fly screen to prevent insect entry. -0 points-

4-501.11 Maintain equipment in good repair. Observed rusty shelving in walk in cooler. Repair/replace shelving. -0 points-

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 no CFPM in establishment while reheating, cold holding, hot holding, and food preparation were occurring. -REPEAT- -1 point-

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 written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to a reviewed with PIC. -0 points-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two plastic jugs stored in handwashing sink in kitchen. Employee was using handwashing sink to fill plastic jugs. CDI - Plastic jugs were removed and PIC was notified that handwashing sinks are for handwashing only. -1 point-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed numerous items stored in walk in cooler without coverings or wrappings. Cover food in storage to protect against contamination. -1.5 points-

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 splash and residues on shelving, sides of cooking equipment, and on floor of walk in cooler. Recommend higher frequency and more thorough cleaning. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -REPEAT- -0.5 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles in kitchen area. Recommend repair/replace. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in establishment with a CFPM certificate. -2 points-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucets without using a barrier such as a paper towel. All other employees washed hands using correct hand washing procedures. CDI - Handwashing procedures were reviewed with PIC and employees. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance. PIC identified contents to be chlorine sanitizer. CDI - PIC labeled spray bottle with name of contents. -0 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed backdoor open with broken fly screen. Recommend repair/replace. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed kitchen with abundance of flies. Control insects in establishment to prevent infestation or contamination. -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 aluminum container of mac and cheese stored on top of unprotected container of mac and cheese in walk in cooler. CDI - PIC moved items and added coverings. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food and working with clean equipment and utensils while not wearing hair restraints. -0.5 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic bowls stored as clean on metal drying rack with pooled water and wet stacking. CDI - Plastic was repositioned to allow water to air dry. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 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. Observed food splash and residues on walls behind cooking equipment and under food prep tables. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spicy jerk chicken and rice below 135F in the front HH line. CDI-PIC said they were made around 12:30, PIC reheated to above 165F. REPEAT.

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 a plastic cup inside a container of red beans. CDI-EHS set aside and explained they need a scoop with a handle, and handle needs to stay outside of product.

4-501.11 Maintain equipment in good repair. Observed ice in the stand up freezer, wall corner broken, bar cooler door broken. *Sidenote PIC added NSF approved wall covering behind the 3-comp to make it easier for cleaning. PIC did not sign due to Covid protocols.

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. Water leak in the ceiling in the dining room and the in the kitchen. Ceiling tiles with water damage and bending. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. CFPM arrived 30moins after inspection started. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no PIC with food knowledge during inspection, due to the high number of violations would say there needs to be better managerial control.

2-301.15 Where to Wash - PF Observed 2 food employees washing hands at the 3-comp sink. CDI-EHS intervened and they washed hands at the handsink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 2 large water pitchers in the handsink, could not access handsink. Observed no soap at handsink. Observed soap in the bathroom in a cup. CDI-Food employee moved pitchers of water and provided a large pitcher of soap, which is not easily accesible due to the size of soap. PIC did not sign due to Covid protocols

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer made for the day, 0PPM in the bottle adn they had been prepping since 8am. CDI-PIC made 100PPM bleach/water.

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 yams and collards sitting on the stove top at 89F, 90F. Food employee said they made them at 8am, finished at 9am. If they were cooled down to 135F in 1 hr, they did not reach 2 hour cooling parameter to 70F. CDI-PIC voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Obsevred 6 different items in the hotbox below 135F. Hot box was set to 108F and food employee did not know what temp it needed to be. CDI-PIC reheated food to 165F and turned up hotbox to 155F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Obsevred no DM in whole facility. PIC said they go through it in 1-2 days. CDI-PIC DM.

7-201.11 Store toxic materials to avoid contamination. -P Observed soap over RTE drinks in the dry storage, observed comet stored over a prep top. CDI-PIC put both on the floor away from food.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of rice and drinks in the dry goods on the floor.

4-501.11 Maintain equipment in good repair. Observed ice building up in the freezer shelves, freezer lid broken and falls off.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed WIC shelves with food debris and build-up. WIC had red liquid on the floor (from thawing?). Oven hood with grease. In need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed only handsink in the back with water coming out at 125F, this is a burn hazard and makes it hard to properly wash hands. VR REQUIRED 2/5/2021.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall by the 3-comp breaking around the seal. Water leak in the ceiling in the dining room and the in the kitchen. Ceiling tiles with water damage and bending. 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, ceiling in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. NOTE: All cooling items will make time/ temp parameters.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled lids stored as clean in the dish storage area. Rack lids were stored in was also soiled. Found trash stored in the bin with the lids CDI- All items taken back to be re-washed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of bleach not labeled. CDI- Bottle labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer on site. -VR

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service items stored on the floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

General Comment. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brooms being stored in frront of handsink during start of inspection. CDI- Brooms were removed.

General Comment. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several items in the walk in cooler uncovered. These items were not in the cooling process. Have uncovered.

Repeat Violation- Full Points, 3- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in walk in cooler above 41F. *See temperature chart above* These items were either prepared yesterday or this morning around 3 am, and were done with the cooling process. CDI- Items were voluntarily discarded.

General Comment. 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 to the food inside the walk in cooler. CDI- The product was dated.

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 employee not wearing gloves while handling cooked chicken. CDI-Stopped and instructed to discard food product. Employee also washed hands and put on a clean pair of gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling containers in the hand wash sink. CDI-Stopped and instructed to use the 3-compartment sink or the prep sink instead. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two large pans with food buildup stored on the clean equipment rack. CDI-The pans were brought back to the 3-comaprtment sink to be washed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the walk in cooler cold holding product above 41F. CDI-The owner was able to have an operator come out and look at the unit. The cooler is now dropping in temperature. The employees will also have to keep the unit shut and not left open. A VERIFICATION VISIT IS GOING TO BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS PROPERLY HOLDING AT 41F OR BELOW.

4-501.11 Maintain equipment in good repair. Observed damaged flooring in the walk in cooler. Needs repair. REPEAT. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed wooden shelving throughout. This is not approved. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the stoves, hood vents, back splash, the inside of the hot holding box for the beef pattys. Have cleaned. 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 cleaning needed to the floors and walls of the facility. Have cleaned. REPEAT.

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 handling cell phone and food product at the same time. The employee did not wash hand afterwards. Also observed the same employee mopping and then move onto put on gloves without hand washing as well. CDI-Stopped and instructed to wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a container of water being stored in the hand washing sink at the start of the inspection. CDI-The container was removed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several items in the walk in cooler uncovered. The items were not in the cooling process. Have covered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the jerk chicken and the oxtail hot holding below 135F on the front line. CDI-The jerk chicken was placed back in to the oven to be reheated and the oxtail was discarded.

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 to the food product in the walk in cooler. CDI-The product was dated. REPEAT.

4-501.11 Maintain equipment in good repair. Observed damaged flooring in the walk in cooler, and a burned out light bulb in the hoodvents. Have the flooring repaired and the light bulb replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the prep tables under the stoves, the back splash behind the cookline and to the hoodvents. Have cleaned. 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 cleaning needed to the floors around the cookline. Have cleaned. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup on equipment stored on the clean equipment rack. CDI-The pans were brought back to the 3-compartment sink for washing, rinsing, and sanitizing.

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 food items properly date marked in the walk in cooler. Owner stated that they were removed earlier today to indicate that today is the last day for them. CDI-Explained that the date marking labels should be kept on until empty. Owner will have date marked.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rusted back door entrance. The outside can be seen from the inside. The owner is in the process of having the door repaired. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet cloths sitting on the counter tops upon entrance to the kitchen. Ensure the cloths are stored in a sanitizer solution or kept dry and clean.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaning needed to the outside of the bins and lids holding dry storage product such as the macaroni noodles, flour, sugar, and rice. Have cleaned.

4-501.11 Maintain equipment in good repair. Observed damaged flooring in the walk in cooler. Have repaired. Owner is in the process of having the floor repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves and floors in the walk in cooler, around cooking equipment, behind cookline and the hood vents. Have cleaned. 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 cleaning needed to the walls behind and around the 2 and 3-compartment sink. Have cleaned. Owner stated that they are in the process of installing FRP boarding around the walls. 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 a damaged wall corner near the back entrance. Have repaired.

2-301.14 Wash hands after activities that contaminate them.-P Observed lack of hand washing between task changing. CDI-Discussed better hand washing is needed for both employees working the kitchen today.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand washing sink. CDI-Paper towels were brought out.

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 curry chicken and goat that did not fully cool within the 6 hours cooling time frame. CDI-The products were discarded. Discussed using their thermometer to monitor cooling times and placing the cooling product closer the fan in the walk in cooler.

7-201.11 Store toxic materials to avoid contamination. -P Observed isopropyl alcohol stored on shelf where the red beans are stored. CDI-The alcohol was removed to another location.

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 with a covered lid. Also observed goat and curry chicken that did not cool fully with the 6 hours time frame due to large containers and location placement in the cooler. Discussed having product that is cooling placed closer to the fan of the unit to help facilitate proper cooling. CDI-The lid was removed to prevent heat from trapping in the container, and the curry chicken and goat were discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies inside of the kitchen and dining area. Also observed large amounts of flies around the outside dumpster area. The manager will contact their pest control company to help control the situation. REPEAT. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps between the back door and the flooring. Outside is visible from the inside. Discussed placing an air curtain, adding weather stripping to the bottom of th door, or adding stainless steel to the door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the ground in the walk in cooler. CDI-The product was placed onto pallets and shelves.

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 the handle to the scoop stored in the food product of the sugar container. CDI-The scoop handle was moved out of the food product. REPEAT. *One out of three scoop handles were stored in food product. Points stayed the same today*

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler, the inside of the reach in freezer, and underneath the stove tops. Have cleaned. 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 walls underneath the 3-compartment sink and the 2-compartment prep sink in need of cleaning. The manager stated that they are planning on having FRP boarding added to the wall to help maintain cleanliness. Ensure that the walls are properly cleaned prior to adding the FRP.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed weak sanitizer strength in the spray bottle. CDI-Chlorine was added to the bottle where they are at the correct concentration of sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the walk in cooler barely holding temperature at 45F or below. Have a technician come out and evaluate the cooler. *No Violation today. No Points Taken* *Beginning January 1, 2019 the cold holding rule will change to 41F or below.***

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility. Increase pest control methods.

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 a spoon being stored in a container of water on the counter. The water was below 135F. CDI-A pot of water was placed onto the stove to heat up and the spoon was placed into the pot.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles underneath the prep and 3-compartment sinks. Have repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a container stored in the hand sink by the drying rack. CDI - container was removed.

Repeat violation 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 container of cooked collard greens in the walk in cooler at 50F. PIC stated they were cooked last night. CDI - greens were voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed jerk chicken, red beans and rice and macaroni and cheese below 135F on the steam table. CDI - items were reheated to at least 165F; see temperature chart.

Repeat violation 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 jerk chicken, curry chicken and curry goat in the walk in cooler without dates. CDI - items were cooked Sunday; items were dated.

General comment 3-501.13 Use approved thawing methods. - Observed goat thawing in standing water. CDI - cold water was turned on.

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 food 2 employees re-contaminate hands by closing faucet without using a barrier. CDI, food employees corrected by instruction, food employees returned to wash hands without re-contaminating.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at any hand sink in kitchen, nor in bathrooms. CDI Soap was provided.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cooled mac & cheese, rise and chicken at 45F or below not covered in walk in cooler. Observed shelves above items collecting debris. Observed food intended for donation stored above establishment food. Repeat

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 rise stored on prep table cooling, rice was prepared a few minutes before 12pm. Rise was stored on prep table. Rice temped at 110F at 2:30 pm. PIC stated food is allowe to stay on counters until food reaches 100F before placed in walk in cooler to rapidly cool. CDI, PIC voluntarily discarted food. Ensure food is actively cooling once food reaches 135F. Observed large batch of cooked sauce in walk in cooler, at 50F. PIC stated sauce had been cooling since 9 am. Sauce was voluntarily discarted by PIC.

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 all food in facility not dated. PIC stated food was prepared more than 24 hours prior to inspection. VR. Repeat

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bottle, and windex stored above food, and utensils. CDI, chemicals were re-located.

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 held at prep table to cool. Rice temped at 110F at 2:30 pm. PIC stated food is allowe to stay on counters until food reaches 100F before placed in walk in cooler to rapidly cool. Ensure food is actively cooled when food reaches 135F. CDI, PIC voluntarily discarted rice. Observed 2 batches of rice and beans, and 1 of cooked meat on prep counter temping above 135F. Food was placed in walk in cooler once reached 135F at the instruction of EHS. Ensure adequate equipment is used to allow for cold air to flow around product to remove heat. Observed large batch of cooked sauce in walk in cooler, at 50F. PIC stated sauce had been cooling since 9 am. Sauce was voluntarily discarted by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates stacked while still wet.

4-101.19 Nonfood-Contact Surfaces - C Observed shelving in walk in cooler with rusted patches.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy debris buildup on shelves throughout facility. Repeat Observed build up of dried food and debris in microwaves.

5-501.17 Provide a covered waste bin in female restrooms.Observed no covered trash can in woman's restroom. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open doors/lids. 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed litter around dumpster encloser.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some absorbent ceiling tiles. Repeat 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several damaged floor tiles near throughout kitchen. Repeat

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee belongings such as phone, and chargers stored on prep tables or stored above food prep tables. Designate area for employees to store belongings in an area where establishment food, utebsils and equipment are protected from contamination.

Observed no soap at hand sink in kitchen. CDI - soap provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf

Repeat non-compliance: Observed cooled rice and chicken at 44 degrees not covered. Observed shelves above items collecting debris. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Repeat non-compliance: Observed jerk sauce not dated. CDI - dated. 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 spray bottle of sanitizer below 50 ppm. CDI - remade at proper concentration. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P

Repeat non-compliance: Observed roach in unused walk in freezer converted to storage. Observed one fly in back area. 6-501.111 Keep the premises free of insects, rodents, and other pests.

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

Repeat non-compliance: Observed no covered trash can in woman's restroom. 5-501.17 Provide a covered waste bin in female restrooms.

Repeat non-compliance: Observed 2 absorbent ceiling tiles. Observed several damaged floor tiles. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager on site during the inspection. EHS advised to have more employees servsafe certified.

2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed employee donning gloves without washing hands. CDI- Employee removed gloves and washed hands.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - 0pts - Observed all foods in walk in cooler uncovered. All foods, with the exception of the improperly cooled chicken, read 45F or below and should of been covered. Maintained protected. Observed seasonings uncovered on prep areas.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - 0 pts - When request to reheat the product employee did not check food temperature and removed from heat into hot hold weld at 125F. CDI- Reheated again to read 200F.

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 - Repeat - Observed chicken reading 53F prepared on 6/22. CDI- Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Mac and cheese read 110F and chicken read 107F. CDI- Reheated to read 200 F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Observed no true date marking system. PIC states that all foods are prepared and consumed within 24 hours but some food items were left over (chicken broth, goat, and chicken) that were longer than 24 hours. PIC states that those foods are discarded. Date marking should be in place for all food products including cooked foods, milk, any cut tomatoes, leafy greens (cabbage), and other TCS foods to ensure that they are consumed withiin 4 days (foods reading 41-45F). CDI- All foods that were over the 24 hour mark were discarded. All others were dated.

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 cooled in large/deep containers reading 53F. Product must cooled down actively to ensure it reaches temperatures. Things such as shallow pans, stirring, etc. can be used to achieve the temperatures. CDI - Discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. - 0 pts - Observed flies in the kitchen. Maintain door closed at all times. Observed high presence of flies in dumpster area. Keep area clean.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - 0 PTS - A bag beans stored on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on shelving of walk in cooler, under counter reach in prep tables, microwave, patty hot hold cabinet, walk in freezer (non-operational), and storage closet. Walk in freezer that is not working has excess equipment and supplies stored on the floor. Cleaning and removing unnecessary equipment should be accomplished so that cleaning can be easily completed.

5-501.17 Provide a covered waste bin in female restrooms. - 0pts - Observed no covered receptacle in women's restroom.

3 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. Repeat - Observed tile in disrepair, baseboards in disrepair, and wall joints in disrepair. Observed sink in men's bathroom breaking away from the wall. 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. Ceiling: Some ceiling tiles are absorbent and others are buckling. Floors/Walls: Observed food debris around and behind equipment.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager on site during the inspection. EHS advised to have more employees servsafe certified.

2-301.15 Only wash hands in handwashing sink.-PF Observed food employee rinse off hands in the 3 comp sink. CDI - educated that if food employee is washing hands, wash hands in the handsink with soap, warm water, dry hands with paper towel, and turn off faucets with paper towel to prevent recontamination.

6-301.14 Post a handwash sign at each handsink. REPEAT VIOLATION. Observed no handwashing sign in the mens bathroom. CDI - advised PIC to print off handwashing sign and place handwashing sign in the mens bathroom.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer spray bottle at 0 ppm chlorine. CDI - advised to refill with proper solution at the proper concentration.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed two containers of rice in the walkin cooler that did not meet time/temp cooling criteria. PIC states that the product was cooked last night and stored in the walkin cooler to cool. Product did not cool down to 45F within the 6 hr cooling time rangs. Refer to temperature chart. CDI - advised PIC to discard product.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in the 3 comp sink too strong; test strips bleached out. CDI - added water to the solution to dilute. Solution now at 200 ppm chlorine.

4-501.11 Maintain equipment in good repair. Observed gasket to walkin cooler in disrepair, Advised to replace.

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 tile in disrepair, baseboards in disrepair, and wall joints in disrepair. Advsied to fix and replace baseboards. Observed sink in mens bathroom breaking away from the wall. Advised to fix. 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 food debris around and behind equipment.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handsink. CDI - paper towels provided. 6-301.14 Post a handwash sign at each handsink. - Observed no handwashing sign in the men's restroom. CDI - sign provided.

Repeat violation 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 large pot of ox tails at 51F in the walk in. PIC stated they were made last night. Observed a large container of curry chicken at 49F in the walk in cooler cooling from last night and another container of ox tails cooling from last night at 50F. CDI - PIC voluntarily discarded. Explained proper cooling methods and temp/time requirements.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed cabbage, chicken and rice below 135F in the steam table. CDI - items were reheated to at least 165F (see temp. chart). Steam table was not turned on; PIC turned on the table.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a sanitizer bottle not labeled.

Repeat violation 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, chicken and goat cooling on the prep table. CDI - items moved to the walk in to cool. Observed cooked items from last night cooling in large containers. Food should be separated into multiple smaller containers to cool properly. Once they all hit 45F they can be combined together.

General comment 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 peppers and a bag of onions on the floor in the walk in cooler. Do not store any food on the floor.

General comment 5-501.17 Provide a covered waste bin in female restrooms.

General comment 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 loose baseboard under the walk in cooler door. Repair baseboard.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified..

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the handsink in the kitchen. CDI- Soap provided to handsink.

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 larg tub of cooked ox tails that had been cooling since last night (over 6 hrs) observed at 53 degrees in the center. Owner said temperature was due to tub of food had been left out about an hour while they stocked the steam table and had been placed back into walk in cooeler 30 minutes ago. Advised owner to dispose of tub of ox tails out of risk it had not properly cooled judging by the cooling methods (deep tub and thick amount of food), owner declined disposal.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed deep tub of macaroni and deep tub of ox tails that had been cooled in deep amounts and foods are so thick they require effective cooling methods. CDI- Reviewed proper cooling methods with PIC, PIC moved ox tails to shallow pan, and placed some rice they were just starting to cool into shallow pans in the walk in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some tubs of dry goods not labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pots stored hanging with water collected at bottom, PIC stored pots to drain.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the handsink in the kitchen. CDI - soap provided. 6-301.14 Post a handwash sign at each handsink. - Observed no sign in the men's restroom.

'3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw ox tail stored above shell eggs in the walk in cooler. CDI - eggs were moved above the ox tail. Observed boxes of raw fish stored on top of packets of raw fish in the walk in cooler. CDI - chicken was moved to another location and fish was moved up one shelf.

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 items in the walk in cooler not dated. PIC stated they were made on Saturday 1/23. CDI - items were dated.

Repeat violation 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 and a box of green peppers on the floor in the walk in cooler. CDI - items were moved to a proper location

General comment 5-501.17 Provide a covered waste bin in female restrooms.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC not food safe certified. Facility has 210 days from date of permit (30 days from this date) before points will be deducted.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a few employee drinks stored open and/or above food in the stand up freezer. CDI- Drinks removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen handsink. CDI- Towels placed at handsink.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed a number of foods in walk in cooler not being covered to protect them . CDI- Foods covered.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer spray bottle above 200 ppm bleaching out test strip. CDI- Sanitizer made to proper strength.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a number of dry goods, flour, sugar etc, not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a lot of fruit flies and house flies in kithen, Observed some landing on cutting boards. Cutting boards placed in dish for re-washing. Have fly problem corrected.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of chicken stored on the floor awaiting prep. CDI- Chicken stored off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep table shelf next to walk in cooler and some shelving above large prep table across from fryers needing cleaning of build up. Microwave needs better cleaning under glass microwave plate. Fan guards in walk in cooler needs cleaning of build up.

5-205.15 Maintain a plumbing system in good repair. 3 comp sink has bad leak where outlet pipe connects, needs repair.

6-502.12 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. Walls in walk in cooler needs better cleaning in corners and under shelving. GENERAL COMMENT: Observed no date marking system in place, PIC said they cook everything daily and use by the next day. Be sure any RTE/ TCS date mark required food stored more then 24 hrs is date marked.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC (Person in Charge). Facility has 210 days from the time permit was issued for compliance, otherwise it is a 2 point deduction.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed an open drink and two water bottles on the prep table. All drinks relocated to a lower shelf or discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at the kitchen handsink and restrooms. Napkins were provide during inspection, and hand towels were being picked up by employee.

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 sysytem in place. Items such as fried chicken and jerk chicken were date marked during inspection. Handout emailed with inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottles of cleaner and sanitizer. Bottles were labeled during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints worn during inspection.