LAWRENCE CARIBBEAN

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in chlorine sanitizer solution at 0ppm. -CDI- More bleach was added to the solution to reach 100ppm. REPEAT*** (1 pt)

4-501.11 Maintain equipment in good repair. Observed damaged gasket on a low hot holding unit. Repair necessary gaskets. REPEAT*** (1 pt)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged plastic barrier on the wall separating the mop stick from the 3 comp sink. Wood was exposed making the surface not smooth and easily cleanable. Repair surface to make it smooth and easily cleanable. (0 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer less than 50ppm while actively being used in the 3 compartment sink. -CDI- PIC added more bleach to the basin and sanitizer was able to reach 50ppm. Dishes were rewashed. (0 pts) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed jerk chicken below 135F while hot holding. -CDI- PIC reheated chicken in oven. Due to severity, points not deducted. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in chlorine sanitizer solution at 0ppm. -CDI- PIC added more bleach to the solution. Sanitizer was brought up to 100ppm. REPEAT*** (1 pt)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 2 knives being stored between a prep table and RIF. -CDI- PIC removed the knives and placed them to wash. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed damaged gasket on a low hot holding unit and a torn gasket on one of the RIC’s. Repair necessary gaskets. REPEAT*** (1 pt)

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 accumulation of residue/debris on the wire shelves in one of the RIC’s. Increase cleaning frequency. (0 pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food products such as boxes of chicken, potatoes, and onions being stored directly on the floor. PIC stated that the items were brought in around 8:30am. -CDI- PIC placed the items at least 6 inches above the floor. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a large and small container of wiping cloths with chlorine sanitizer at 0ppm. Replace sanitizer with properly concentrated solution. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on the hot holding unit next to the 3 compartment sink as well as the RIF adjacent tot he grill station. PIC stated that they are having a gaskets come out to measure/make a new one. PIC also showed EHS the replacement gasket for the RIF. The gaskets do not appear to be affecting the integrity of the contents inside the units. REPEAT*** (0.5 pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed jerk chicken holding at 120F while said to be in hot holding. -CDI- PIC immediately removed chicken and placed it in the oven to be quickly reheated. Chicken had reached 170F before EHS started to type up the inspection. Due to this being the only items not at 135F or above, no points taken. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 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 no dates for 3 large pans of collard greens. PIC state that the collard greens were made the night before. -CDI- PIC placed the appropriate dates on the pans. facility was able to keep the food. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed torn/damaged gaskets in the hotbox stored near the 3 compartment sink. Replace damaged gasket. REPEAT*** (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - No CFPM on site for the beginning of the inspection. CFPM arrived 45 mins into inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an opened gallon of milk in the front counter lowboy refrigerator at a temperature of 47F. Milk was out of temperature for an unknown amount of time. - Observed 4 trays of raw prepped jerk chicken in the RIC adjacent the back door of the facility. Trays were stacked on top of one another. Top tray was observed at 44F and temperature increased at each tray further down in the stack. Bottom tray was observed at 49F. Employees stated preparing the items earlier that morning at 9:30am. CDI - PIC voluntarily discarded milk. Raw jerk chicken was taken out of RIC to begin the cooking process immediately and trays remaining in the RIC before cooking were staggered to allow for proper 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cooked rice cooling in a deep, thick, plastic bowl with a lid over the top of the rice (not tight fitted) in the RIC closest to the back door of the establishment. Rice was observed cooling at a rate of .03 degrees/min. REPEAT. CDI - PIC stated the rice was made to be used this day and decided to place directly into the oven to reheat to 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed 3 bags of frozen oxtail being thawed in the food prep sink at ambient temperatures and not under running water. Items were observed still frozen at the time of discovery. CDI - Food prep sink turned on and items continued the thawing process under running water below 70F.

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 a spray bottle containing a rum/wine mixture (used for rum cakes) to be unlabeled as to its contents on the prep table across from the 3 compartment sink. CDI - Spray bottle labeled.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a household only blender on site, stored on top of the 3 door glass RIC at the front counter. REPEAT. 4-501.11 Maintain equipment in good repair. - Observed the gaskets to the large hotbox to be falling off and/or torn in places.

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. - The interior base and gaskets of the cookline RIFs were observed with an accumulation of food debris and grime.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no cfpm at start of inspection. CFPM arrived half way through inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwash sink blocked by trash can next to in-use prep sink. CDI- PIC unblocked handwash.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed Mac and cheese stored on prep table across from 3-comp temping at 91F. Item had been cooling since 9am. CDI- PIC voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date on stew beef. Item was prepped on 2/17. CDI- PIC had correct date marked. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed jerk chicken prepped on 2/11 stored in RIC 2. CDI- PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . EHS discussed preliminary action for an RCP due to date marking violations over the past 4 inspections. EHS will provide form and complete a verification within 10 days.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed yams and plantains without time marked on sticker. CDI- PIC had correct time added to label.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed Mac and cheese not cool through parameters fast enough. Items were being on prep table to cool down before being moved to RIC. CDI- PIC voluntarily discarded. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer concentration of 0ppm. CDI- PIC removed bucket to be refilled. EHS ensured proper concentration was achieved. *REPEAT*

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only blender being used in establishment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over retail food in RIC 1. *REPEAT*

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw thawing fish stored over cut cabbage in RIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed 3 containers of cut cabbage prepared yesterday between 44-54F. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed jerk chicken hot holding at 121F on steam table. Observed multiple containers of jerk chicken hot holding in steam cabinet at 112-133F. Observed oxtails hot holding at 126F in steam cabinet. -CDI- PIC reheated items to above 165F. **REPEAT** -1.5- 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 shredded cheese at 44F and milk at 43F in RIC #1. -CDI- PIC voluntarily discarded items. -0- 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-/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 potato salad in lowboy with no date, cut tomato in RIC #1 with no date, housemade drinks containing heated ginger with no date marks, peas in RIC #2 with no date and cut cabbage in RIC #2 with no date. Per PIC, items were prepared yesterday. -CDI- PIC properly date marked 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-404.11 (A) (B) Juice packaged in the food establishment shall be treated under a HACCP plan or properly labeled if not treated.-P/Pf-/ 3-404.11 (B) Juice that is not treated per 3-404.11 (A) shall be labeled with the phrase WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. See item number 37 on this report for additional requirements related to ingredients and allergens. Observed juices packaged in food establishment with no warning label. **10 DAY VERIFICATION REQUIRED** -1-

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 cut cabbage prepared yesterday that did not meet cooling parameters. Items were found cooling in RIC, tightly packed in plastic containers stacked on top of each other. Observed mac and cheese cooling in ambient air in plastic container with a lid with no change in temperature after 1 hour. Observed rice cooling in plastic container with a lid. -CDI- EHS educated PIC on proper cooling methods and PIC discarded of items that did not reach cooling parameters and removed lid from rice and Mac and cheese and placed in RIC to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer concentration of 0ppm. -CDI- EHS corrected concentration to 100 ppm. EHS educated PIC on changing out wiping cloth sani buckets more frequently. **REPEAT** -0.5-

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 in-use utensils stored in water at 119F. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC placed items at dishpit to be W/R/S. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1- 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying equipment. -CDI- EHS educated PIC on proper drying methods.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over retail food in RI units. -CDI- PIC relocated items. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed oxtail in steam table at 112 F. CDI - PIC reheated above 165 F. 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 yams and chicken in RIC without date mark. REPEAT. CDI - PIC added date marks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf. Observed plantains on top of hotbox on TPHC without time stamp. CDI - PIC added time stamp.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in chlorine sanitizer at approximately 0 ppm. CDI - PIC replaced sanitizer.

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single-service trays stored on counter above steam table without protective wrap.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two plastic containers in RIC with chips on lip of container. Replace containers when they are no longer smooth and easily cleanable.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee washing dishes in water at 86 F. CDI - employee added hot water to wash compartment.

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 on date marking please visit: http://meck.co/FoodSafety Observed Irish moss drinks with no date labeled. Observed cod fish dated 7/20. Ensure that foods are dated for 7 days including date of preparation as day one. CDI: PIC dated.

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 ice scoop handle making contact with food inside of the ice machine. Ice scoop removed by PIC

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a a manner that allows them properly air dry. Observed dishes left wet stacked on top of eachother. Recommend food establishment to pyramid stack dishes.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CPFM. -1- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked cabbage in the hot holding unit at 90F. Per PIC, cabbage was just placed in there not too long ago less than 2 hours. CDI: PIC reheated cabbage up to 183F and placed back in unit for hot holding. -1.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles in the back kitchen area with broken floor tiles. Per PIC, tiles are getting replaced soon. 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 hood filters with dust buildup. Per PIC, third party company will be coming to clean it soon as scheduled. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth buckets in chlorine sanitizer less than 50ppm. CDI: chlorine was added and concentration is now reading between 50ppm - 100ppm. -0-

4-501.11 Maintain equipment in good repair. Observed torn gasket at the tall reach in unit at the back room. Recommend to replace. REPEAT VIOLATION -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee made chlorine sanitizer and proceeded to pan foods for hot holding without washing hands when switching tasks. CDI: employee washed hands -2-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several metal pans of chicken in the reach in stacked on top of each other with no linings or coverings in between to avoid any contamination from the bottom of the pans and the chicken. -0-

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed rice being reheated in the microwave to 153F. EHS intervened before employee could place it in the hot holding unit. CDI: rice reheated in the microwave to 168F during inspection. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed Irish moss drinks with no date labeled. CDI: PIC dated. -0-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for sweet potato and plantains. CDI: EHS provided a paper copy of TPHC template for PIC Gavin and was able to fill it out and review with during inspection. -1.5-

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 a spray bottle of clear liquid in the reach in unit. Per PIC, it is salt water for the jerk chicken. CDI: PIC labeled spray bottle. -0-

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 in-use utensils stored in a pitcher of water in the prep sink at 126F. PIC stated his water temperature goes past 135F. CDI: PIC left hot water running with a temperature of 150F. -0-

4-501.11 Maintain equipment in good repair. Observed hot holding unit and the tall reach in facing the back door with torn gaskets. Recommend to repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed grill stored in storage unit outside not ANSI approved. Remove equipment from facility. Observed chest freezers in the storage unit outside. Cannot determine if it's ANSI approved. Provide document. -0-

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 dead light bulb in the hood. Per PIC, the electrical connections are not good and has already spoke to his hood repairman to come fix it. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of jerk chicken in the hot box at 125F. CDI: PIC reheated chicken to 160F. -1.5-

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 raw chicken stored on the kitchen floor that is waiting to be put up. CDI: PIC had employee store the chicken in the proper location. -0-

5-403.12 Other Liquid Wastes and Rainwater Observed grease container bin stored on the ground. PIC stated concrete blocks to put under. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (full point).

4-205.10 Food Equipment, Certification and Classification - C Observed deep chest cooler stored in outbuilding that is not commercial.

6-202.110 Outdoor refuse Areas, Curbed and Graded to Drain - C. Observed that grease container bin is stored directly on the ground (no concrete or sloped to drain). PIC will look at sitting container on concrete blocks sloped to drain.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths that were stored on surface and not in sanitizin solution in between use. CDI- cloths were placed in sanitizing solution.

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 two metal spoons stored in water that was 112 F. CDI- water was replaced with hot water that was 146 F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers that were stacked wet above 3-comp sink. CDI- containers were seperated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Replace torn gasket on reach-in refrigerator near back door of facility. Owner stated that he is unable to find a replacement. He stated that he may have to replace the complete unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fan screen located above the mop sink in kitchen area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed peas and rice, and cut cabbage that were stored below 135 F. PIC stated that items were cooked and placed in the unit two hours before inspection. CDI- Items were reheated.

3-501.13 Use approved thawing methods. Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. Observed a container of frozen fish thawing in standing water with no agitation. CDI- PIC turned on water so that the water would agitate.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air-dry.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roast chicken that was 131 F. CDI- Chicken was reheated to 169 F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked sweet potatoes and plaintain that did not have time in time out stamps on them according to written procedure. CDI- Stamps were placed on containers with the correct time in time out.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air-dry.

4-501.11 Maintain equipment in good repair. Replace torn gasket on reach-in freezer door in kitchen area.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Hot water at wash sink during cleaning of dishes was 97 F (@ least 110 F). CDI- water was drained and replinished with hot water at 118 F.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- Containers were seperated and allowed to air dry. REPEAT

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Owner has spoken with Plan review senior Jessica Perry about the proper use of outdoor grills.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket of sanitizer near prep sink that was not labeled. CDI- sanitizer bucket was labeled.

6-202.13 Insect Control Devices, Design and Installation - C Observed a device that may cause flies to explode upon contact. PIC has been made aware of the cross-contamination issue with this product. "Zapper" will be removed from facility. CDI.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee handling food with exposed artificial fingernails and fingernail polish. CDI- Employee was instructed to put on gloves when handling food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- Containers were allowed to air-dry.

4-205.10 Food Equipment, Certification and Classification - C Facility is grilling food outside in accordance with the grill bill. Facility understands that someone must be present at all time while the food is cooking. The distance from the facility to the grill must be 10 feet or greater. Facility will reevaluate the distance to make sure it is in compliance.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp, wiping cloths that were stored in-between use on prep surfaces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers near 3-comp sink that were stacked wet.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C Single-service items may not be reused. Observed a stack of aluminum pans in clean section over 3-comp sink. Management stated that they reuse them to reheat items. CDI- Pans were discarded.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Equipment shall be maintained in good repair. Replace torn gasket on hot-holding unit under 3-comp sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried plantains , and yams hot holding below 135F. CDI, plantains and yams voluntarily discarded. TPHC will be used for the plantains. Procedures provided via email.

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 cooling in tightly covered container in reach in cooler. CDI, PIC reheated to 165 to hot hold.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut cabbage in large closed bag cooling since 2/20. Cabbage was 59 during inspection. CDI, PIC voluntarily dictated cabbage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed jerked chicken, and rice stored in reach in cooler above 45F. Observed rice on counter at 71F. PIC stated rice had been on counter for 20 minutes. Ensure food is maintained at 45F or below. No temperature check had been done today. Remember that in 2019 cold holding temperatures will have to meet 41F. CDI, PIC voluntarily discarded foods. PIC has called technician.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large plastic bag of cabbage cut on premises on 2/20. Cabbage was 59F during inspection. Ensure vented, shallow pans are used to allow for the removal of heat from product in coolers. CDI, Cabbage was voluntarily discarded by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers stored so that the bottom of one container touches the food from the container underneath.

4-501.11 Maintain equipment in good repair. Observed reach in not able to hold foods at 45F or below. Technician was called.

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

NO POINTS DEDUCTED 6-202.13 Properly locate mechanical insect control devices. Observed fly swatters hanging above prep sink. Swatters removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep sink drain board in kitchen area. CDI drink discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of red beans and rice cooling on prep table measuring 90F; CDI beans and rice placed into stand up cooler uncovered to allow air flow across product. Observed required temp drop during inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles stored down in dry food products.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above RTE foods in stand up cooler unit. CDI eggs properly stored beneath RTE food products.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed numerous containers of cooked chicken (Saturday) stored in stand up cold holding unit not date marked. CDI all RTE TCS food products properly date marked.

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside bottom surfaces of stand up freezers, handles on dry food bins)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee food and uncovered drink stored on counter of kitchen. CDI - drink discarded and food relocated to designated area.

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 Cabbage and veggies and rice and beans cooling on counter < 135F. CDI - products moved to reach-in freezer and reach-in cooler to properly cool down with lids half way on. Potato salad at 63F inside reach-in cooler cooling with lid on after 3 hours. CDI - lid removed and product left to rapidly cool properly.

General Comment - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. A few wet cloths stored on counter.

General Comment - 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. "Household use" hot plate used for holding stored at back storage area.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed multiple food items to in "to-go" plastic grocery bags. Food products need to be stored in clean approved food grade bags. CDI - by instruction to have in food grade bags on next inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic cup stored in beans; use scoop with handle. Observed ice scoop handle laying in ice; keep handle up out of product.

General Comment - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 metal pans stacked wet on shelf above 3-compartment sink.

General Comment - 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups used for lemonade and tea stored unprotected on top of ice machine.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bottle with 0ppm sanitizer. CDI-PIC provided bottle with 50ppm sanitizer

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked cabbage at 117F in hot holding unit. CDI-PIC discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed carrot onion mixture in vinegar at room temperature. Hot vinegar is added to vegetables. Discussed options with PIC. Rather than go through product testing or apply for a variance, PIC said he would keep these items cold.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabled bottle of all purpose cleaner. CDI-PIC labled bottle

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. PIC using chlorine for sanitizer and has no chlorine test strips available. VERIFICATION REQUIRED