CENTRAL TEA HOUSE

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. PIC certificate expired. (-1)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine bleach above 200ppm in spray bottle beneath register. CDI- PIC dilutes. (-0)

REPEAT. 4-502.13 Single-use and single-service articles cannot be reused. Observed mango beverage pearl single service container being used to store raw chicken. EHS advised PIC not to re-use single service articles. (-0.5)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two damaged plastic containers for tea on clean dish rack with scuffs and tea stains, no longer fully cleanable. EHS advised PIC to replace. (-0.5) 4-501.11 Maintain equipment in good repair. Observed one front lowboy with torn gasket. Replace.

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 significant dust accumulation on baffles of cook line hood which PIC states has not been serviced by their cleaner in a year. Increase cleaning frequency. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM certification expired in 2023. REPEAT

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 milk, fried tofu, and kimchi date mark past 7 days. CDI PIC discarded these foods 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opening under back door.

4-502.13 Single-use and single-service articles cannot be reused. Observed facility reusing aluminum pans. There were 3 pans that were badly discolored. CDI PIC discarded the pans.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM certification expired in 2023. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking a beverage in the kitchen. CDI EHS educated employee and she moved to lounge area.

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 large amount of grease buildup on inside of hood. PIC stated that it has been at least 6 months since the last cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple containers with sticker residue on outside, touching inside, foot contact surface of next container. Ensure stickers and sticker residue comes off during cleaning process. CDI Containers moved back to sink for re wash. 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 .

4-601.11(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 rails on display cooler with debris and residue. Clean with more frequency.

For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety 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. Repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed butter made with raw eggs stored above ready to eat. CDI butter was placed on bottom shelf under RTE food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.15 Maintain a plumbing system in good repair. Observed leak at can wash faucet. No escalation in points, different fixture leaking. Repeat

For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety 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. For more information on becoming a certified food protection manager 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 red beans in prep unit holding above 41F. No known last time item was 41F and below. CDI PIC voluntarily discarded. All other items in prep unit holding below 41F. 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 .

4-501.11 Maintain equipment in good repair. Observed shelving in Prep unit in back with shelving starting to rust. Resurface or replace. No escalation in points, last issue was resolved.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at hand sink in back .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with lid and doors open. NOTE: This is a shared dumpster with the whole shopping center.

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. For more information on becoming a certified food protection manager 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 containers stacked clean with sticker residue on outside of containers, touching the inside, food contact surface, of the next container. CDI PIC moved all containers to dish area for rewash. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottle of liquid with no label.

4-501.11 Maintain equipment in good repair. Observed three comp sink not able to be stopped properly to fill and remain filled for washing, and sanitizing. PIC needs to replace stoppers that function properly.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone stored on slicer. Move personal items to designated storage area.

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. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 housemade butter with date mark of 12/8 and 12/10 in prep top and walk in cooler. Butter contains raw egg. Product is ready to eat. CDI: Items voluntarily discarded. PIC to begin date marking butter for 7 days. REPEAT VIOLATION Previous violation corrected. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed broken gasket on right door of reach in part of prep top cooler. REPEAT VIOLATION Previous violation corrected.

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 hood with significant dust and grease build up. Have hood cleaned and ensure filters are cleaned at a frequency to preclude heavy build up. REPEAT VIOLATION Previous violation corrected.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with lid and doors open. NOTE: This is a shared dumpster with the whole shopping center.

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 - REPEAT - Observed commercially bought kimchi dated 7/11 stored for use in lowboy portion of prep unit. PIC stated he was unaware commercially bought kimchi could only be held for 7 days. - CDI - Education provided. PIC voluntarily discarded kimchi. - NOTE: No point escalation due to significant improvement noted since previous inspection. 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 .

4-903.11 (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 utensils stored with the food contact side facing up. Store utensils with the handle up so as to avoid contamination. - CDI - PIC inverted utensils.

4-501.11 Maintain equipment in good repair. - Observed hot water faucet handle missing on the right hand side of the three compartment sink. Replace handle. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard lining the bottom of the reach-in freezer. Do not use cardboard to line the interior of refrigeration units.

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 reside and debris on the interior of the reach-in freezer. Clean and increase cleaning frequency to maintain clean.

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 cooked chicken with date mark 4/4, red pork 4/6, almond milk 4/6. PIC voluntarily discarded. Observed several cooked meats in WIC with prepped and frozen date of 3/17 but not the thaw and ready to use date of 4/13. PIC added label to account for time. CDI 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer solution in 3-compartment sink with a concentration over 200ppm. CDI: PIC diluted chlorine sanitizer solution to 100ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers still adhered. In washing process, stickers must be removed.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer solution in 3-compartment sink with a concentration over 200ppm. CDI: PIC diluted chlorine sanitizer solution to 100ppm.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw beef in package in a bus tub sitting directly on floor in kitchen. CDI: PIC moved beef to a shelf in WIC.

4-502.11(A) Maintain utensils in good repair. Ice scoops have handles broken off. Some pink spatulas are no longer smooth and easily cleanable. Replace listed utensils. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Hot water faucet handle missing on 3-compartment sink faucet. Replace missing handle. 0 pts.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC did not know cooling parameters of TCS foods. CDI - PIC educated on duties and cooling requirements. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Chicken and pork stuffed pastries measured 61-67F and had been cooling since 4AM. TCS foods must be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Food discarded and denatured.

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 . Meat pastries were cooling in front display cooler. Use walk-in cooler to cool TCS foods. CDI - Meat pastries discarded. 0 pts.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 1 dumpster missing lid. Contact waste management company to replace dumpster. 0 pts.

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 pan of pork pate in flip top with no date mark. Employee indicated date was on lid which had been washed. CDI - new date mark applied as PIC prepared the pate and knew the date it was opened. Observed employee placing today’s date on pork roll that had been previously made and frozen and then thawed for use previous day. CDI - date corrected to yesterday’s date.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed sandwiches offered on paper copy of menu with no consumer advisory printed. Sandwiches contain house made “butter” which is emulsion made with raw unpasteurized shell egg. Provide consumer advisory on the printed menu for sandwiches which are made with the butter. Verification required within 10 days. 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 storage shelving in back area holding food approximately 4 inches from floor and bulk dry food stored on crates less than 3 inches from floor. Store all food items at least 6 inches above the floor. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food in back of house wearing watch on wrist. Remove watches and other jewelry from wrist when handling food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer solution provided for use with wiping cloths in kitchen. Employee observed using soiled wiping cloth to wipe down cutting surfaces and other food contact surfaces. Once a wiping cloth has been used, place it into sanitizer solution if it will be used again or remove it to soiled linen receptacle.

5-205.15 Maintain a plumbing system in good repair. Observed missing hot water faucet handle on 3 part sink. Repair.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF. Observed no signed employee health reporting agreements available in establishment. PIC noted that the signed agreements are at his home and not available for review. CDI - EHS provided new copy of reporting agreement to PIC during inspection and employees completed while on site.

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. CDI by education of PIC. Written copy of procedures along with flyer provided during inspection. 0 point deduction

5-205.11 (A),(B) Handsinks may only be used for handwashing.-Pf. Observed mutiple pairs of purple utility gloves draped across/in hand washing sink basin in back of house. CDI - gloves removed. Do not use the hand sink for purposes other than washing hands. Do not store items in/on the hand sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed container of sealed commercially prepared kimchi in WIC with leaking interior packaging. Product accumulated inside packaging and saturating cardboard exterior packaging. CDI - product segregated and marked for return

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed house made “butter” which is emulsion made of raw unpasteurized shell eggs and oil stored directly above cooked and ready to eat foods in WIC. CDI - “butter” relocated to lower shelf. Do not store products that contain raw animal foods above food that is ready to eat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed opened almond milk with date mark of 11/2. CDI - discarded.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed consumer advisory statement for “butter” not posted/visible to customers laying on side bar area. CDI- consumer advisory posted on wall with menu.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed dry storage shelving in back area less than 6 inches from floor. Store all food items at least 6 inches above the floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed in use employee beverages including screw top water bottle and iced beverage with lids and straw on food prep surface in kitchen immediately adjacent to several different food items in process. Employee beverages must have a lid/straw and be stored away from food and food contact items to prevent contamination.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Observed blenders used with TCS milk and nut milk items washed after use but only sanitized once per day. CDI - PIC removed to 3 part sink to wash/rinse/sanitize. Blenders which contact TCS food must be cleaned and sanitized at least every 4 hours during use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed front counter display cooler with ambient air temperature of 43f holding TCS items above 41f. See chart. CDI - items discarded as they had been in cooler overnight. Maintain display cooler temperature so that TCS foods in the unit are held below 41f.

7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottles of chemicals hanging on rack under front counter immediately adjacent to/over top of open single service food packaging. CDI - PIC relocated. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle of chlorine sanitizer testing off of the scale of test strips - bleached out indicator of strips. CDI - PIC diluted to proper concentration. Maintain cl sanitizer at 50-100ppm.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food items wearing elastic and bracelet on wrist. Remove jewelry and other items from wrists when working with food.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed brown cutting board and various cutting mats with excessive wear/ deep cuts/ damaged edges. Resurface or replace.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed dented cans for customer use. EHS educated PIC and designated area was created for food held for credit.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw egg whites stored above ready to eat foods in walk in cooler. CDI - PIC relocated egg whites.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizing solution at 0 ppm while sanitizing utensils. CDI - EHS notified PIC and sanitizing solution re-made.

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 spoon handle stored in food product at flip top unit. Observed spoons used for toppings held in stagnant water.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed female employee handling bread for sandwiches without gloves. CDI - Bread discarded. Employee washed hands and donned gloves.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed multiple boxes of unwashed produce stored above ready to eat foods on walk in cooler shelf. CDI - PIC relocated produce.

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 sausage cooling in tightly closed, plastic container in walk in cooler. PIC stated sausage was cooked fresh today. CDI - Uncovered container and placed in reach in freezer to cool rapidly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils at grill line without identifying labels.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and employee without hair restraint working in kitchen and service areas. REPEAT.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed spatulas and other utensils stored without covering/inversion at make line.

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 rice and oil stored <6 inches from the floor in back storage area. 3-307.11 Miscellaneous Sources of Contamination - C Observed empty cups on prep table; PIC stated they are used for employee/personal drinks. Observed no prep on table while cups were stored. PIC relocated cups.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and employee without hair restraint working in kitchen and service areas.

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 cut lunch meats in walk in cooler date marked for 10/31 then frozen and no date given for when product is thawed. PIC stated they were pulled from freezer the previous day. CDI - EHS instructed PIC to date mark items with yesterday's date. REPEAT. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple containers of red beans from opened can date marked for 11/4 held in cold holding units; time/temperature window has expired. CDI - Red beans discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle chlorine sanitizer made at >200 ppm. CDI - Bottle removed from chemical storage to be re-made or discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above cut/washed produce on shelf in walk in cooler. CDI - Employee reorganized to correct storage order.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed single dish soaking in chlorine sanitizer; chlorine sanitizer reading at 10 ppm. CDI - Employee moved dish to sanitizer solution at 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in walk in 43-44F. Ambient temperature was read on 43F. CDI - PIC turned down thermometer of walk in cooler and all items were uncovered to cool rapidly. REPEAT.

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 cut lunch meats, meatballs, and other items in walk in cooler date marked then frozen and no date given for when product is thawed. CDI - PIC stated they pulled all items from freezer the past Friday; items were date marked correctly. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy in use at time of inspection. CDI provided employee health policy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in walk in at greater than 41 degrees . CDI moved to freezer to keep product cold until cooler can be serviced. Repeat

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 sticky rice products in front display not date marked. Observed cut lunch meats date marked then frozen and no date given for when product is thawed. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed walk in cooler in need of repair.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PF Observed food employee and PIC fail to understand employee health policy. CDI through isntruction

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed food employee wash hands for less than 10 seconds and recontaminate on handles. CDI- hands rewashed 2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after activities that contaminate them.-P Observed food employee enter kitchen and begin to use clean utensils without hand wash. CDI- hands washed gloves re-donned

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked in kitchen. CDI- unblocked

3-201.11 Use food from approved sources only.-P Observed PIC failed to provide source documentation for multiple TCS foods in facility including cooked meats, pate, and a rice cake held off temp control made by a company in atlanta but package states address of the restaurant. Foods all sequestered until product source is approved

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw poultry store over raw pork. CDI- reorg/ VR for long term3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef over cooked meat and raw eggs over vegetables.3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over washed produce. VR

4-601.11(A) Food contact surfaces ready for use shall be clean to sight and touch. Observed some soiled slicers utensils. CDI - removed to clean4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC state equipment with TCS foods not cleaned every 4 hours in front drink bar

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two cooked meat roasts at 45F in walk in cooler. CDI- voluntarily discarded

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pate, milk and other cooked meats opened or cut before today not date marked. CDI- voluntary discard Observed house made sticky buns frozen with no date mark. CDI- date marked3-501.18 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 cooked meats date marked 3/9. CDI discarded

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility makes mayo/butter product with raw eggs and no consumer advisory.

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

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 utensils hanging against soiled wall

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed multiple non-food grade containers, drapes kanging in kitchen, ribbon used to tie up sticky buns, and paper towels used to absorb moisture in vegetable containers in walk in cooler. Observed a reidential pan and multiple wooden utensils. PIC stated they are from employee use