QUIDLEY'S DELIGHT CARIBBEAN RESTAURNT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in establishment with the protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit, diarrhea, cleanup, procedure in establishment. EHS provided paperwork. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of food in WIF without lids. CDI - PIC added lids.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date marks on pans of food in walk in cooler. CDI- All items were made yesterday for today. Items dated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with hole in screen covered by aluminum foil pan. Repair/replace screen.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving throughout, grill, hot holding case, WIC, WIF, unused steam well and unused low boy containing build up of dried food and debris. EHS discussed with PIC even if equipment is not being used it needs to be stored clean. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. PIC stated men’s restroom is out of order due to leak. Guests and employees are using women’s restroom. Repair.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several pieces of equipment no longer being used or maintained. Remove equipment no longer in use.

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

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). 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 date marks on pans of food in walk in cooler. CDI- All items were made yesterday for today. Items dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed several opportunities for cleaning throughout. Observed shelving throughout, grill, seasoning bins, hot case in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors with exposed concrete throughout. Floors need repair. Get fixed. 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 floors in need of cleaning. Under prep sink, 3 comp and dish pit area.

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

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

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed thermometer not working. Get working thermometer. 10 DAY VERIFICATION REQUIRED. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for bleach. Get test strips. 10 DAY VERIFICATION REQUIRED.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed bin for lids and speed rack housing utensils in need of cleaning. Observed hot case for Jamaican patties in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors with exposed concrete. Repair flooring in damaged areas. REPEAT

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

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 rice and beans and yellow rice in WIC without a date mark, cooked yesterday. -CDI- PIC properly added date mark. EHS and PIC discussed proper date marking guidelines. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -Observed dead roach in dry storage on the floor.

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 exposed concrete floor throughout kitchen. Repair or resurface. -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 dark buildup along floors and walls behind fryers and stove. Increase frequency of cleaning.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed cooked onions/vegetable mixture in WIC without a date mark, cooked yesterday. -CDI- PIC added date mark. 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 oxtail cooked this morning with improper date mark (label stated it was cooked yesterday). PIC knew he cooked the item this morning. -CDI- PIC properly changed the date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf -Observed spray bottle of sanitizer without a label. -CDI- PIC labeled the bottle.

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 oxtail cooling too slowly in WIF (at rate of 0F/min in center of food, from 52F to 52F in 30 minutes). Per PIC, oxtail was cooked this morning and began cooling at 11am. Oxtail was originally stored in WIC in large, deep pan, covered tightly with food stacked on top. At start of inspection, PIC moved oxtail to WIF to speed up cooling, yet EHS still observed cooling rate of 0F in middle of the food. -CDI- PIC moved food to WIF and stirred food. By end of inspection, EHS observed oxtail cooling at rate of 0.23F/min, to 45F in 30 minutes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 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 exposed concrete floor throughout kitchen. Repair or resurface. -REPEAT-

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open during beginning of inspection and back door screen is torn. PIC closed front door. Repair screen on back door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen, possibly due to doors being open. REPEAT

4-501.11 Maintain equipment in good repair. Observed rusted metal shelving in walk in cooler and in kitchen. Repair or replace. REPEAT -no escalation in points due to improvement under this code from last inspection-

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 exposed concrete floor throughout kitchen. Repair. REPEAT

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy. CDI- EHS left copy and reviewed policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left copy of plan For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

4-501.11 Maintain equipment in good repair. Observed shelves rusted in walk in cooler. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility with at home grill in use. PIC stated that he rolls in in the back and cooks food. Discontinue use of grill.

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 concrete exposed throughout kitchen area.

6-303.11 Provide required lighting intensity. Observed 3 ft candles in walk in cooler. Get more light.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in kitchen. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser. 0 pts.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine was being used but had not sanitizer. Utensils must be sanitized after washing. CDI - 3-compartment sink filled with 50 ppm chlorine sanitizer solution. Establishment must use 3-compartment sink to wash dishes until they acquire more dish machine sanitizer. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine needs to be cleaned. Clean ice machine more frequently. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 2 bus tubs of oxtails measured 48-51F. PIC stated they were cooked yesterday and cooled in cooler overnight. CDI - Oxtails discarded as they were above 41F for more than 6 hours. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Potato salad, rice and peas and chicken wings were missing date labels in walk-in cooler. TCS ready-to-eat foods must be labeled with prep date, and held for no longer than 7 days in refrigeration. CDI - PIC placed date labels on items. No increase in severity from last inspection so kept at half credit. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Oxtails were cooled in deep bus tubs with tight fitting plastic wrap overnight. Use shallow pans or smaller portions to cool TCS foods. CDI - Oxtails 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not self-close. Repair door so it self-closes. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of raw chicken observed on the floor. Food must be stored at least 6 inches off the floor. No increase in severity so kept at half credit. REPEAT

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

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Stove and outdoor grill both need to be cleaned. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Faucet missing at 3-compartment sink. VR - Verification visit required within 10 days that establishment repairs sink. 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. Clean floors underneath cooking equipment. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC did not have a CFPM certification. **REPEAT** -1-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed housemade ketchup sauce with no lid, shrimp in freezer not properly closed. -CDI- PIC discarded shrimp and covered housemade ketchup sauce. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE housemade ketchup sauce. -CDI- PIC corrected storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw eggs stored over RTE pumpkins, shredded cheese and peppers. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed pots, pans, metal containers, and cutting boards stored as clean sticky and with food residue. -CDI- PIC moved items to dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. -0-

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 chicken, sautéed vegetables and prepared yesterday with no date mark. Observed rice prepared Sunday in plastic zip lock bags with no date mark. -CDI- PIC properly date-marked items. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle of bleach and water with no label. -CDI- PIC properly labeled bottle. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cabbage and chicken cooling in WIC covered with tight fitting lid. -CDI- PIC vented cabbage and placed chicken in freezer to facilitate rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near plantains. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken stored on floor in WIC. Observed shrimp stored on floor in freezer. -CDI- PIC moved items from floor to shelf. **REPEAT**

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

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed containers stored as clean in plastic bin with dead insects. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of napkins stored on floor in front of kitchen. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scratched cutting boards in need of replacement or resurfacing. **REPEAT** -1- 4-501.11 Maintain equipment in good repair. Observed 2 reach-in coolers, steam cabinet, cold holding drawer, dishmachine and microwave not functioning. Repair or replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris/residue on sides of equipment throughout kitchen.

5-205.15 Maintain a plumbing system in good repair. Observed 3-compartment sink with no faucet. Repair. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee ginger drink stored with retail food. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC did not have a CFPM certification. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of chicken stored on floor in WIC under shelf. CDI- Chicken was moved to shelf in WIF.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scarred cutting boards. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC did not have a CFPM certification. REPEAT.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility did not have vomiting and diarrheal cleaning procedures. CDI- EHS provided PIC with procedures.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac and cheese in hot box at 119. CDI - Mac and cheese was moved to oven to reheat. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scarred cutting board. CDI - PIC discarded cutting board.

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 debris build up on shelving of on speed rack and on ice machine. Needs cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris from some kind of spill under shelving in storage room. Needs cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC did not have a CFPM certification. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by employee bike. CDI - Bike was moved to an appropriate location.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed goat in WIC with no date label. CDI - PIC stated food was cooked yesterday and it was about to be heated and finished or discarded today. Date corrected.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of chicken stored on floor in WIC under shelf. CDI- Chicken was moved to shelf in WIF.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC did not have a CFPM certification. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed metal bowls and tongs stored as clean with food debris on them. CDI - All were moved to the 3-comp sink to be cleaned. REPEAT.

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 chicken hot holding at 118F, sitting in pan on top of another on steam table. CDI - Chicken was reheated.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC did not have a CFPM certification. Facilities only certificate expired in March.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility did not have vomiting and diarrheal cleaning procedures. CDI- EHS provided PIC with procedures from the state for use in the facility during the previous inspection. PIC stated he had the documentation but has not printed it for use in the facility yet due to technical difficulties. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pans stored as clean with food debris on them. CDI - Pans were moved to dish area to be cleaned and sanitized.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed EHP was incomplete. EHP did not contain updated 2017 Food code information. CDI - PIC stated he had updated email and information but has yet to print documents for use in facility. PIC is aware of all EHP information. PIC stated he will have information printed and in use in facility for next inspection. REPEAT.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility did not have vomiting and diarrheal cleaning procedures. CDI- EHS provided PIC with procedures from the state for use in the facility during the previous inspection. PIC stated he had the documentation but has not printed it for use in the facility yet due to technical difficulties. REPEAT. No points taken during this inspection.

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 handle of scoops in contact with food in buckets containing flour, sugar, and other dry foods.

4-501.11 Maintain equipment in good repair. Observed several cooling units and a hot box not in use which PIC stated are not working properly and PIC is in the process of having them repaired. REPEAT. No points taken.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tile missing in womens bathroom.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed EHP was incomplete. EHP did not contain updated 2017 Food code information. CDI - EHS informed PIC of changes to the EHP with the adoption of the 2017 Food Code and sent updated information to PIC.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility did not have vomiting and diarrheal cleaning procedures. CDI- EHS provided PIC with procedures from the state for future use in facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by trash can and box. CDI - Box and trash can were moved to allow access. REPEAT.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of meat on floor in WIF. CDI - Food was moved onto a shelf.

4-501.11 Maintain equipment in good repair. PIC notified EHS that the dish machine was not operating properly. Dish machine is not being used. PIC has contacted technician to have the unit repaired. Facility is currently take out only. All dishes are being washed at the 3-comp sink.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by crates and another handsink blocked by a trash can. CDI- Crates and trash can were moved to allow access to handsink. REPEAT 5-202.12 Provide at least 100F water at handsinks. -Pf Observed no hot water at back handsink. REPEAT. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 utensils with residue on them. CDI - Utensils were moved to be cleaned. REPEAT. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 0 ppm bleach sanitizer concentration at dish machine. Facility shall clean utensils at 3-comp-sink until dish machine is repaired. VERIFICATION REQUIRED.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed several boxes of chicken blocking the front handsink. 5-202.12 Provide at least 100F water at handsinks. -Pf-Observed no hot water at the back handsink near the back door. CDI-Boxes were removed and PIC put in work order to get hot water fix at the back handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed metal tops stored as clean in a soiled bin with food debris inside. Observed metal bowl stored as clean with food debris inside. CDI-All items moved to 3 compartment sink to be rewash, rinse, and sanitized.

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 marks on the bags of rice held in the walk in cooler. CDI-PIC date marked items.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.-Observed the cutting boards with deep cuts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed the dish machine sanitizer reading 0ppm. PIC did put in work order and will use the 3 compartment sink to wash, rinse, and sanitized. CDI.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed bottles of cooking oil stored on the floor in the dry storage room.

4-501.11 Maintain equipment in good repair.-Observed the dish machine not functioning properly. ***EHS will follow up with PIC to see if dish machine is fix.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.-Observed an employee drink stored on the prep table above food that were being prep.CDI-Cup removed.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P-Observed employee washing his hands and turning off the faucet with his bare hands. CDI-Explain the violation to employee and instructed him on how to properly wash his hands.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P-Observed the sanitizer buckets reading 0ppm during inspection. CDI-PIC replaced sanitizer to correct concentrations of 100ppm.

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, cut collards, and chicken all prepped this morning around 11am, stored in large bins tightly covered. CDI-Explain to PIC proper ways to cool foods an suggested cooling options.

3-501.13 Use approved thawing methods.-Observed chicken thawing in standing water.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC could not provide documentation that employees were informed of an employee health policy. PIC could not list symptoms and illnesses, employees could list a few. CDI - left employee health posters and singable employee health policy papers with PIC. Also discussed employee health with bot PIC and employees on site.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed one flat of raw shell eggs stored above ready to eat food such as rice and beans. CDI - eggs moved to below ready to eat foods. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot box holding several foods at or above 135F but Mac and cheese and jerk chicken measured 123F and 132F respectively. CDI - both items reheated, mac and cheese to 169F and jerk chicken to 171F.

7-208.11 Storage-First Aid Supplies - P,PF. Observed first aid kits stored above clean drain board of dish machine. CDI - kits moved to below.

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 foods cooked earlier today were lightly covered before reaching 41F. CDI - since items were approaching their deadline for reaching 41F, all were uncovered and finished cooling rapidly.

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

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 unhandled cup used as scoop in flour bin. Cup removed. Also observed clean ready-to-use utensils stored in water measuring 78F and 116F. Both containers were removed or reheated

4-501.11 Maintain equipment in good repair. Observed walk in freezer had an active condensate drip. Food was moved to new away from drip. Freezer should be repaired.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in kitchen. CDI- paper towels were provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above beans and sweet potatoes in a walk in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage from night before left out and a beef patty in a hot box turned off hot holding below 135F (see chart). PIC indicated items were to be tossed and were not for sale. CDI- items were discarded. Improvements made to cold holding since previous inspection.

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 foods dated in the walk in cooler. PIC indicated some food items were made on prior days. Verification required to ensure compliance.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an employee towel drying cleaned food containers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no chlorine sanitizer test kit on site. PIC indicated he uses chlorine sanitizer in the 3 compartment sink. Verification required. 4-501.15 Operate a warewashing machine in accordance with data plate. PIC indicated dish machine is non-operational. Facility has more than 50 seats and uses re-usable plate/tableware. Dish machine should be operational to keep up with capacity.

5-205.15 Maintain a plumbing system in good repair. Observed handsink at front counter without cold water.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no paper towels provided at handsink in kitchen. CDI added hand towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed dish machine operating at 0ppm chlorine (test x3). PIC will utilize 3 comp sink for sanitizing step. Verification within 10 days.

3-403.11 Reheating for Hot Holding - P observed chicken being reheated for hot holding at 122F. CDI- returned to oven and reheated to 165F. o

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple TCS food items (raw chicken speed rack, beans and rice, chopped cabbage, raw shrimp) stored outside of refrigeration >45F. CDI- all TCS foods returned to cooler and observed to be < 45F prior to departure (<2hrs per PIC). Verification within 10 days.

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. Various foods cooling in walk in cooler not cooling at an approved rate for second tier cooling. All stacked in deep amounts in large containers. See chart. CDI- PIC had method corrected to cool in shallow pans. Keep foods in shallow pans until cooling process has been completed. Verification within 10 days.

3-501.13 Use approved thawing methods. observed raw chicken in boxes thawing under prep sink. CDI moved to walk-in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed german cockroaches in kitchen. PIC stated that pest control company is arriving tomorrow. Keep invoices provided by pest control company.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed raw chicken stored on the floor. observed bag of rice stored on the floor. 3-307.11 Protect food from contamination sources not specifically noted by code. **Establishment is cooking on unapproved grill. P&P Sr. REHS has been notified and will inspect grill for compliance with Session Law 2017-18, Senate Bill 24; N.C.G.S. 130A-248(c2)

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on food prep surfaces.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in water > 135F. observed multiple utensils stored in water 85F front cooking area.

5-205.15 Maintain a plumbing system in good repair. Handsink at rear entry door turned off. PIC advised that owner had turned off due to some damage. PIC turned sink back on and hot water was only running at a trickle. Repair hot water at sink. Additional handwashing sink on the same cook line.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Spray bottled of concentrated bleach being used in kitchen. CDI- PIC Mrs. Judith advised male employee 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. Various foods cooling in walk in cooler not cooling at an approved rate for second tier cooling. All stacked in deep amounts in large containers. Temperatures not changing. See chart. CDI- PIC had method corrected to cool in shallow pans.

6-202.13 Properly locate mechanical insect control devices. Insect light set up and operation on top of facility prep cooler. Cooler not in use with the exception of two items on side farthest from light. CDI- PIC/ owner Omar Quidley relocated immediately.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Only employee preparing foods not wearing hair restraint. PIC/ owner advised he will get one for employee.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than three metal pans stacked together wet while drying. CDI- PIC separated some of them during inspection. (0pts)

5-205.15 Maintain a plumbing system in good repair. Handsink at rear entry door turned off. PIC advised that owner had turned off due to some damage. PIC turned sink back on and hot water was only running at a trickle. Repair hot water at sink. Additional handwashing sink on the same cook line. (0pts)

5-501.17 Provide a covered waste bin in female restrooms. Covered trash bin noted during permitting, now removed and only open trash bin provided. Provide covered trash bin in women's restroom. (0pts)

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. Large hole in ceiling in women's restroom. Multiple ceiling tiles missing. Replace tiles.