CRISPY BANH MI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce in the prep top cooler at 48F another pan in prep reach in was observed at 61F. Per PIC, items had been prepped after lunch rush. CDI - lettuce moved to WIC to complete cooling step prior to placing on line for cold holding. - 3 - 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of sanitizer not labeled. CDI - PIC labeled. - 1 - REPEAT

4-501.11 Maintain equipment in good repair. Observed severely damaged gaskets on two door upright refrigerator doors and damaged handles. Replace. - 0.5 -

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed the PIC was unable to provide inspector on how to properly set up the 3-compartment sink to properly sanitize equipment and utensils, not following TPHC procedures, food contact surfaces are properly cleaned and sanitized. Verification visit required to ensure food handlers are properly trained in setting up the 3-compartment sink, TPHC processes, etc. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee bottle of water stored next to equipment, and inside the reach in freezer over food supplies. CDI - Owner relocated/removed employee drinks.

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed the vegetable chopper with dry food debris. Verification visit required to ensure all equipment is properly cleaned and sanitized. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp in the pre top cooler at 55F, observed noodles that were reheated and placed next to the shrimp. CDI - Shrimp was voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. 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 cooked shrimp in the upright reach in cooler without a date, PIC stated that it was prepared yesterday, CDI - allowed to date mark. REPEAT, improvement from previous inspection. Half demerits taken 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 fried eggrolls held on TPHC not time-stamped with the start time. PIC stated this was placed on TPHC at 9:30. CDI - allowed to place time on product. Observed rice noodles not on TPHC form, PIC stated they would like this product on the form. PIC added. Rice noodles was placed on time at 9. Observed food handler warm up TPHC noodles use for a noodle bowl and then placed the warmed noodles in the prep top cooler. Explained that since the noodles are on TPHC they are not allowed to cool back down and they shall be discarded. CDI: PIC had food employee label TCS food items with the start times to ensure food products on TPHC are not held past the alloted time of 4 hours. After the 4 hours the food on TPHC shall be discarded. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of sanitizer not labeled. CDI - PIC labeled.

6-202.13 Properly locate mechanical insect control devices. Observed fly light on the reach in freezer next to clean stainless steel pan. CDI - Owner removed and EHS provided suggestions on where to locate to prevent contamination of equipment and food.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 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 sugar can machine and a vegetable cutter not easily cleanable, sharp edges, thread screws, crevices within the equipment appears to hard to clean certain areas. Remove equipment from the facility or provide documentation that these a smooth and easily cleanable, for commercial use only. REPEAT Provide documentation that this equipment is commercial and demonstrate that the equipment is easily cleanable by taking apart and properly cleaning the food and non-food contact surfaces.

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 oil buildup around all the cookline equipment. Observed heavy accumulation of debris on the dry food storage rack. Observed soiled gaskets in cold holding units throughout the facility. Increase cleaning frequency. Food debris and grease accumulation is contributing to the pests. REPEAT VIOLATION.

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 splash and splatter on walls behind slicer and throughout prep area. Observed flooring under equipment and shelving accumulating food debris. Observed walls throughout accumulating food debris. Clean with more frequency. Some improvement but still needs cleaning to prevent pest harborage. Half demerits.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3-compartment sink being set up and no sanitizer wash in the sanitizer basin, test at 0 ppm. Observed the sanitizer hose not hooked up to sanitizer but to the water line only. Explained to the owner that this was not correct and that training employees on how to properly use the sanitizer. Owner stated that they manually prepare the sanitizer. 4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed the vegetable slicer near the 3-compartment sink with food debris on the blade. Clean and maintain. Can opener blade with food debris. Verification visit required to ensure compliance in 3 days For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed sliced meats in the walk in cooler dated 3/19 and in the prep top cooler. Owner stated they removed from the freezer and place in the walk in cooler but unable to say when the meat was removed from the freezer. 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) Sliced meats without dates or exceeding 7 days. CDI - PIC voluntarily discarded and provided education on creating a datemarking system. Full demerits taken. Failure to comply may result in further permit action, creating a risk control plan. 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 fried eggrolls held on TPHC not time-stamped with the start time. PIC stated this was placed on TPHC at 9:30. CDI - allowed to place time on product. Observed rice noodles not on TPHC form, PIC stated they would like this product on the form. PIC added. Rice noodles was placed on time at 9. CDI: PIC had food employee label TCS food items with the start times to ensure food products on TPHC are not held past the alloted time of 4 hours. After the 4 hours the food on TPHC shall be discarded. REPEAT

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 Observeda can of Raid in the facility. Explained to the owner the intended use is for residential only. CDI - PIC discarded the cans of pesticides.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live adult roach and a couple baby roaches in the kitchen area. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed sticky insect pads with dead roaches and pests. Contact you pest control company to seek out the source of the roach infestation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers on food stored on the walk in cooler floor. CDI - food handler relocated the containers.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed small strainers for prep top cooler in disrepair/broken. Replaced equipment that is broken to prevent pieces falling into food. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 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 sugar can machine and a vegetable cutter not easily cleanable, sharp edges, thread screws, crevices within the equipment appears to hard to clean certain areas. Remove equipment from the facility or provide documentation that these a smooth and easily cleanable, for commercial use only.

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 oil buildup around all the cookline equipment. Observed heavy accumulation of debris on the dry food storage rack. Observed soiled gaskets in cold holding units throughout the facility. Increase cleaning frequency. Food debris and grease accumulation is contributing to the pests. REPEAT VIOLATION.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed the sanitizing dispenser unit not properly plumbed. Hose from the sanitizer dispenser is hooked up to the water line under the 3-compartment sink. Either remove the hose from water line and close OR hook of the correct sanitizer to the hose that pulls the chemical properly. If facility would like to manually add sanitizer to the sanitizing basin remove the dispensing unit. Verification visit required to ensure compliance.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed empty food cans behind the establishment. Keep clean to prevent attracting pests.

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 splash and splatter on walls behind slicer and throughout prep area. Observed flooring under equipment and shelving accumulating food debris. Observed walls throughout accumulating food debris. Clean with more frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of cooked bbq pork cold holding above 41F inside the lowboy of make table 1. PIC stated they had not taken it out of the cold holding unit at all today, and has been stored inside this unit overnight. CDI: PIC voluntarily discarded bbq pork. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not escalating point deduction today since only one TCS food item was observed out of temp. 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 a container of cooked pork that bore no prep date, stored inside the RIC. PIC stated this was cooked yesterday. CDI: Date label was created for cooked pork. 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 pan of cooked beef patties with a date-mark of 12/19, stored inside make table 1. PIC stated this was the date they thawed the cooked beef. Observed pan of cooked pork roll with a date-mark of 12/18, stored inside make table 1. Food employee stated this was the date they thawed the cooked pork roll. CDI: PIC voluntarily discarded both TCS food items. Observed pan of cooked BBQ pork with a date-mark of 12/24. PIC confirmed this was the date they cooked the BBQ pork. CDI: PIC voluntarily discarded cooked BBQ pork since it had surpassed the 7-day window; EHS reviewed date-marking rules with PIC. 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 fried eggrolls held on TPHC not time-stamped with the start time. PIC stated this was placed on TPHC at 9:50AM. Observed summer rolls held on TPHC not time-stamped with the start time. PIC stated the food employee just prepared these moments before EHS walked into the facility. CDI: PIC had food employee label both TCS food items with the start times to ensure food products on TPHC are not held past the alloted time of 4 hours.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all 3 food employees actively engaging in food prep without the use of hair restraints. Ensure all employees actively engaging in food prep have some sort of approved hair restraint (ballcap, beanie, visor, hairnet) to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed damaged door handles on the standing 2-door reach-in cooler. Repair door handles.

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 oil buildup on the hood system. Observed heavy accumulation of debris on the dry food storage rack. Observed soiled gaskets in cold holding units throughout the facility. Increase cleaning frequency. REPEAT VIOLATION.

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 hole in the ceiling tile above the dry food storage rack. Repair hole in ceiling to prevent entrance of pests.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 peelers stored clean with residue. CDI Moved to dish area for re wash. Repeat 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.Observed black build up on white rubber seal to ice machine. Clean with more frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in prep top holding above 41F for unknown amount of time. Prep unit in RIC holding ambient and TCS foods 41F and below. Items voluntarily discarded. VR for unit. Have unit checked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed items held on time with out procedures. CDI PIC and EHS filled out MCHD form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for the mayo (made of raw eggs) or for the order of fried egg which can be cooked to order. VR required.

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 and debris in all units and on surfaces of equipment such as reach in coolers and handles of equipment. Clean with more frequency.

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

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 cardboard on the wall above the door to WIC. Observed raw wood above Walk in Cooler. Paint wood and replaced cardboard. Repeat no escalation in 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 splash and splatter on walls behind slicer and throughout prep area. Clean with more frequency.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer water in the 3 comp sink at 0ppm QUat. Employees that were present did not know which test strips to use or how to properly mix the sanitizer water. CDI Manager arrived during inspection and trained employee on making sanitizer water with Clorox. Manager stated that Quat is only used to wipe down the tables. Chlorine sanitizer is at 100 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 knives stored as clean with food debris on them. CDI PIC moved to 3 comp sink to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on sliced RTE meat in the prep top, lowboy cooler, or reach in freezer. CDI EHS educated PIC and she provided the date mark. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer on the shelf with food. CDI PIC moved sanitizer bottle.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an open bag of sugar on the floor in dry storage. CDI employee put sugar on top of a container. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees handling food with no head covering on. CDI Both employees put on caps.

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 cardboard on the wall above the door to WIC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bags and lunch on the shelf with customer food. Observed employee cell phone and drink on the prep table while he was cutting meat on the slicer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken next to and touching bags of fries in the lowboy freezer next to the grill. CDI PIC moved fries to top shelf in freezer. 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 a pan of pork patty that was cooked yesterday in the WIC with no date mark. PIC stated that they date it after it is sliced. EHS instructed PIC to put date on it the day it is cooked. CDI PIC put date mark on the pan. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling in the prep top at 103F. Employee stated that she jus cooked them. EHS educated employee on cooling down noodles before putting in the prep unit. CDI Employee put noodles in the WIC to cool down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open. CDI PIC closed door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 bags of food in dry storage not closed properly. CDI PIC closed bags.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scooper buried in the sugar bin in dry storage. CDI PIC removed scooper and took to dish room.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above cooked pork in the WIC. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled chicken in the reach in cooler and noodles in the prep top above 41F. PIC stated that the grilled chicken was cooked and put in reach in around 2 pm. Grilled chicken was at 74F. EHS educated PIC on proper cooling methods and PIC put grilled chicken in the WIC. PIC voluntarily discarded the noodles. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 squeeze bottle of water at grill not labeled. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects throughout facility. EHS advised PIC to contact exterminator

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths not in a sanitizer bucket.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays and cup lids stored unprotected on top shelf in the kitchen. CDI PIC inverted items. REPEAT

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken lowboy cooler in front area. EHS advised to repair or remove from facility. 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 wall in back room covered with cardboard and wood. EHS advised that cardboard can not be used because it is absorbent and wood must be treated with a finish.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys on prep table. CDI PIC moved keys

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed 2 food employees contaminate hands by picking something up off the floor, by wiping hands on clothes, and by talking on cell phone and return to handling food without washing their hands. Facility only has one handwashing sink in the back. Employee told me that I could wash my hands in the prep sink. CDI EHS educated employees on when to wash their hands and not to use the prep sink. Employees washed their hands and put on clean gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. EHS was instructed to use paper towels on shelf above a prep table that would cause water to drip on food on table. CDI PIC moved paper towels to handwashing sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat Sanitizer at 3 comp sink was 50 ppm. CDI PIC added more sanitizer to achieve 200 ppm. Facility has removed the wall dispenser and is manually adding sanitizer at 3 comp sink. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles and shrimp in prep top 1 above 41F. PIC stated that the noodles were cooked this morning and the shrimp was used today to make the summer rolls. CDI PIC put noddles and shrimp in the WIC and cooler to cool down.Observed noodles cooked 3/8/24 in the WIC at 43F. CDI PIC voluntarily discarded. Observed lettuce in lowboy cooler at 47F. PIC stated that the lettuce was cut this morning. CDI PIC put lettuce in the WIC to cool back down. EHS educated PIC on cooling parameters and cooling after prepping. 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 2 bags of beans in lowboy cooler with not thaw date. EHS educated employees on date marking after removing from freezer. CDI PIC put thaw date on beans. 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 noodles and shrimp cooling in prep top since 9 am. CDI PIC moved noodles and shrimp to WIC to cool down. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles of water not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 bowls of sliced peppers and a large open sack of batter mix unprotected in storage room. CDI PIC put cover on bowls and closed bag of batter mix.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays stored unprotected on top shelf in kitchen. CDI PIC inverted the trays.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in and lowboy cooler doors. 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. Clean gaskets of WIC and freezer doors.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken lowboy cooler in front area of facility.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer at 3-compartment sink measured less than 150 ppm. Quat sanitizers shall be 150-400 ppm. CDI - Quat sanitizer added to solution until it measured 200 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.15 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 Shrimp cooling in upright cooler at 66F. Tofu also cooling in upright cooler at 48F. PIC stated shrimp began cooling at 11AM, and tofu at 12PM. Use walk-in cooler or freezer to cool TCS foods. CDI - PIC placed ice in tofu to cool it down, and moved the shrimp to the walk-in cooler. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees were preparing food with bracelets on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed cloth drying clean dishes. Allow utensils to adequately air dry. Do not use towels to dry dishes. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sandwich cooler doors, reach-in cooler doors, walk-in cooler door, and upright cooler doors. Repair/replace shelf in walk-in freezer. Equipment shall be maintained in good repair. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above vegetables in walk-in cooler. Do not store raw animal foods above ready-to-eat foods or unwashed produce/vegetables. CDI - Raw eggs moved to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Cooked chicken measured 109F in upright cooler at 2PM. PIC stated it began cooling at 10AM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Chicken voluntarily discarded. Establishment must spread cooked food out onto shallow pans and use freezer or walk-in cooler to cool TCS foods. // 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Lettuce measured 52F at 2:10PM. PIC stated it began cooling at 9AM. TCS foods made with room temperature or cold ingredients must cool to 41F within 4 hours. CDI - Lettuce discarded by PIC. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Red beans (45F) and white beans (47F) were above 41F in sandwich cooler. Half and half (49F) and milk (48F) in reach-in cooler were above 41F. Unit air temperature was 53F. Establishment has agreed to use other front beverage cooler for TCS milks until this cooler is repaired or replaced. CDI - Beans were in unit for less than 3 hours, so PIC moved them to freezer to quickly cool. Follow-up visit to be conducted next week to check cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf No TCS foods on TPHC were marked with time, except the spring rolls had a start time of 2PM at 1:40PM. Record accurate time on each TCS food that is held using TPHC. // Also, employee observed putting spring rolls back into cooler at 2PM (at 4 hour mark). TCS foods held using TPHC must be used or discarded within 4 hours. CDI - EHS instructed establishment to discard spring rolls, and PIC placed TPHC labels on items missing labels. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked chicken was cooling in deep pan with plastic wrap in upright cooler on cook line. Also, lettuce was cooled in bottom of sandwich cooler. Cooked noodles were also cooling at 180F in sandwich cooler top. Use walk-in cooler or freezer to cool TCS foods. Spread out large batches of TCS foods to facilitate rapid cooling. Do not use coolers on line to cool food. The kitchen is too hot and employees open the units too much during peak business times for TCS foods to cool properly in these units. CDI - Chicken and lettuce discarded. Cooked noodles split into shallower pans and put in freezer to continue cooling. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Buckets of food stored on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No food employees wearing hair restraints. Food employees must wear hair restraints when preparing food. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting an avocado with the sticker still on the husk. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

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. Large buckets used to store carrots observed on the floor near 3-compartment sink. Store clean utensils at least 6 inches off the floor.

4-501.11 Maintain equipment in good repair. Torn gaskets present on reach-in cooler that was holding at 53F. Gaskets torn on sandwich cooler on line and on upright cooler doors on line. Replace torn gaskets and repair or replace reach-in cooler that was holding at 53F. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean sides of cooking equipment as there is heavy grease buildup on sides of equipment. 0 pts.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cooked, cooled noodles that were removed from cold holding and left on counter. PIC stated noodles are removed from temperature control during lunch because it is busy, but there was no time stamp indicating when the noodles were removed from temperature control, or discard time. CDI-Noodles were added to written TPHC procedures and time stamp was added.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle stored on shelf to the left of prep unit. When EHS asked what was in the bottle, the PIC stated it was sanitizer. CDI-PIC added correct label to spray bottle.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees cooking and preparing foods without wearing hair restraints.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in ceiling above shelf used for food can storage. 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 buildup on wall behind meat slicer. Increase cleaning frequency in these areas.

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 opened beverage containers stored on food prep surfaces next to ready to eat foods. CDI - Beverages were moved to designated storage area away from food, equipment, and utensils. -0.5 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees cooking and preparing foods without wearing hair restraints. CDI - Employees put on hair restraints during inspection. -REPEAT- -1 point-

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 while not wearing hair restraints. CDI - Employees put on proper hair restraints during inspection. -0.5 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados stored in flip top cooler with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0.5 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 tightly wrapped containers of cooked shrimp and cooked noodles cooling in reach in cooler. CDI - Plastic wrap was removed from containers to allow cold air to circulate in and around food product. -REPEAT- -1 point-

4-501.11 Maintain equipment in good repair. Observed gasket needing replacement on reach in cooler. Replace/repair. -0 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 back of cooling equipment next to three compartment sink. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and sliding doors open on dumpster. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed abundance of bagged garbage outside of dumpster in enclosure. PIC stated that trash removal service has been called. -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 stored on shelving above food prep area and on top of cooking oil. Designate an area for the storage of employee possessions away from clean equipment, customer food, and utensils. -0.5 points-

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 and reviewed with PIC. -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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed metal containers of seitan cooling in reach in cooler under flip top. Metal containers were covered with tight fitting metal lids. CDI - Seitan was moved to walk in cooler and lids were removed to allow cold air to circulate in and around product. -REPEAT- -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 containers of sugar and flour stored on floor in dry storage area. -REPEAT- -2 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the act of food preparation and cooking while not wearing hair restraints -REPEAT- -1 point-

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 metal containers of cooked noodles cooling in reach in cooler. Metal containers were covered with tight fitting metal lid. CDI - Lid was removed from metal container to allow cold air to circulate in and around food product. -REPEAT- -1 point-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in dry storage area. Control insects to prevent infestation or cross contamination. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of sugar and flour stored on floor in dry storage area. -REPEAT- -2 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the act of food preparation and cooking while not wearing hair restraints. -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 food splash and build up on walls and floor behind grill. Recommend higher frequency and more thorough cleaning throughout. -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 phone stored on top of cooking oil. Designate an area for the storage of employee possessions away from equipment, food, and utensils. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks stored above flip top units and on prep tables. Designate an area for the store of employee drinks away from equipment, employee food, and utensils. -0.5 points-

General Comment : 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee bottled drink stored on prep table in the kitchen. CDI: drink was relocated.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with food debris remaining from last night’s use. CDI: PIC stated that he would clean before use. Cleaning process to be started. No points deducted due to improvement from last inspection. Observed dishes were being sanitized this time. Ensure employee washes dishes in 1st vat of 3-comp sink instead of middle vat. CDI: method was corrected.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed low boy reach-in cooler with TCS foods including coconut milk, almond milk, half and half > 41F (see temp chart). CDI: all products discarded; thermostat was turned down. Service rep was called.

Repeat: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 bottles of cleaners that were not labeled. CDI: labeled properly. 7-201.11 Store toxic materials to avoid contamination. -P. Observed a spray bottle of bleach stored on reach-in glass front cooler at front. CDI: bottle relocated.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed noodles in 2 door cooler cooling improperly in tightly wrapped closed bags. CDI: PIC transferred and separated noodles into 2 shallow metal pans and placed in walk-in cooler to finish cooling.

General Comment: 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing in low boy coolers.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry good containers stored on the floor of kitchen. Observed buckets of sauces stored on the floor of the walk-in cooler.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes stored on soiled side of the 3-comp sink.

General Comment: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep cooler at bahn mi side and low boy reach-in.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up at hood system and above grill area. Observed cleaning needed on gaskets on low boy reach-in cooler.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF PIC and EHS observed food handling employee wash dishes in the 3 comp sink without using sanitizer. Employee washed dishes with soap, rinsed dishes with the spray arm, then placed metal pans in the clean dish storage area without using sanitizer. PIC did not correct food employee's behavior. CDI- Spoke to employee and PIC about properly washing, rinsing and sanitizing dishes. Dishes were taken back to be sanitized.

4-703.11 Hot Water and Chemical-Methods - P Observed employee wash and rinse dishes, then put them away without using sanitizer. CDI- Dishes sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork in the prep top holding above 41F. See temp chart. CDI- Pork placed in low reach in to cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several bottles of degeaser without a label. CDI- Bottles labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deli pork in the prep top over stacked. Top portion of meat was holding above 41F. Bottom of meat was 41F annd below. CDI- Pork portioned into smaller portions. Out of temp meat was placed in the low reach in to cool.

3-307.11 Miscellaneous Sources of Contamination - C 3-307.11 Protect food from contamination sources not specifically noted by code. Observed raw beef stored on the clean side of the 3 comp sink while dishes were being cleaned. Observed raw fish being processed in the 3 comp sink. The fish were in the last compartments 2 and 3 of the 3 comp sink, while soiled dishes were in the first sink. Fish could have been potentially contaminated due to close proximity. Permit conditions do not allow the facility to put food of any kind in the warewashing sink because it is directly drained. PERMIT STATES "3 compartment sink is directly drained therefor no food prep allowed in 3 compartment sink." VIOLATION OF PERMIT CONDITIONS MAY LEAD TO SUSPENSION. PIC stated they only put chicken and fish in the sink.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes stored on the soiled dish side of the 3 comp sink. CDI- Employee switched flow of washing dishes to the other side.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee with no hair restraint preparing food.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed on an employee drink on a prep surface. Observed employee food co-mingled with food used for the establishment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product in the sandwich prep cooler holding above 41F. CDI-The unit was turned down and product moved to the walk in cooler. The owner will monitor the cooler.

3-501.13 Use approved thawing methods. Observed meat thawing on the prep sink. CDI-The meat was moved to the walk in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths being stored on prep counters upon entrance to the kitchen. CDI-The cloths were removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed trays being stored on the ground in the dry storage area and in the front check out counter. Have put onto shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning needed to the lids on the containers of the salt and sugar containers. 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 repair work needed to the walls and cove molding behind the 3-compartment sink and the ice machine. The owner is working on having the walls repaired. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork and chicken being stored above cilantro and peppers in the walk in cooler. CDI-The vegetables were rearranged. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed carrots being stored on the floor and several items in the walk in freezer outside stored on the ground. Have put onto shelving.

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 walls underneath the 3-compartment sink and the walls behind the ice machine in need of repair. The owner stated that walls were water damaged and he is in the process of repairing them. 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 under the cook line. Have cleaned. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above raw vegetables in the tall 2-door reach in cooler. CDI-The eggs were placed below the vegetables. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed facility not sanitizing equipment after washing and rinsing. The facility has an automatic system set up with QUAT sanitizer but it is not working properly. The facility did not have bleach available. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT A WASH, RINSE, AND SANITIZE SYSTEM HAS BEEN SET IN PLACE.

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 noodles cooling in the top portion of the flip top cooler. CDI-The noodles were placed into the reach in cooler to facilitate proper cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies around the 3-compartment sink area. Increase pest control methods.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QUAT test strips in the facility. The facility only had bleach test strip with no bleach available. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE FACILITY HAS QUAT TEST STRIPS.

5-402.13 Maintain sanitary sewage system.-P Observed floor drain with standing water. The drain is not working properly. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT THE DRAIN IS FUNCTIONING PROPERLY.

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 underneath the cook line. 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 walls underneath the 3-compartment sink and the walls behind the ice machine in need of repair. Owner stated that water had damaged the walls and were in the middle of having them repaired. Have repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed unlabeled employee food. CDI-Explained that food/drinks are acceptable as long as they are properly labeled and stored away/below facility product. The container of product was removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a hand sink being used as a prep sink. CDI-The manager stated that the sink is ment as a prep sink and that the soap and paper towels will be removed. The facility has another hand sink in the facility for use. Do not use the prep sink as a hand washing sink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above the raw pork in the tall reach in cooler. CDI-The chicken was moved to the bottom shelf.

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 a container of shrimp made 4/5. This is past the time/temperature date marking requirements. CDI-The product was properly discarded.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back door open. CDI-The door was closed.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on the prep counters. CDI-The cloths were removed. *If cloths are going to be used wet, they must be stored in a sanitizer container when not in use. If the cloths are going to be kept dry, they can be stored on the prep counters as long as they are kept clean.*