HAWK NEST CULINARY ARTS DEPT, THE

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written vomit diarrhea clean up plan in facility. CDI EHS provided sample vomit diarrhea clean up procedures in English and Spanish. For more information 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 repackaged and/or previously opened frozen raw animal foods (turkey sausage links, ziploc chicken breasts portions) stored above ready to eat foods (orange peels) in reach in freezer. CDI - PIC reorganized storage order of freezer. EHS provided storage order stickers for reach in units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 five (5) portions of non date mark exempt TCS foods (milk jug, spinach dip, pasta, broccoli in RIC 1, milk in RIC 2) without date. Per conversation with PIC, items were prepared and/or opened on the previous Friday (5/14) and would be disposed of prior to seven days of use. CDI dates added. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaged in minor food prep (removing baked goods from pan and placing at cooling rack) with no effective hair restraint.

4-501.11 Maintain equipment in good repair. Observed under sink dish machine out of service. Repair or replace damaged permitted equipment as needed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at back handsink. CDI paper towels made available.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed no dates on leftover orzo or crumbled sausage. CDI items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 clean up plan in facility. CDI MCHD vomit diarrhea clean up procedures missing. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed interior of ice machine with build up on chute and on ice shield. suggest cleaning and clutching unit atlast every 2 weeks. Repeat.

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 chicken broth, diced chicken, heavy cream, milk, bag of mozzerella, pinto beans, frozen shredded butter, and frozen cubed watermelon without a date. CDI dates added. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored underneath cutting boards to prevent movement. Suggest using plastic mats underneath that are easily cleanable.

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 underside of mixer that was soiled with leftover flour debris.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean top interior of ice machine in kitchen area. PIC will have someone clean it soon.

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 sliced cheese and sliced lettuce that were dated for 4/11/2025 (five days over last date). CDI- items were discarded into trash. 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 .

4-101.11 (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 cracked ice scoop located at 3-comp sink in kitchen area. CDI- ice scoop was discarded. -zero-

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 containers of flour not labeled stored near hand sink in back of facility. CDI- container was labeled.

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 exterior of equipment and shelving in kitchen area.

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

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 two containers of oil that was not labeled stored near grill in kitchen area. CDI- items were labeled.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above vegetable in refrigerator #2. CDI- items were reversed. -zero- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on top interior of ice machine in kitchen area. PIC will have someone clean it soon. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed debris on surfaces of mixer directly above the mixing bowl. CDI- PIC properly cleaned area. Repeat (half points due to improvements). 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-l

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 dust from hood screens on hood system above kitchen equipment. Clean debris from exterior of grill and ovens in kitchen. Clean dust from a/c vent screens in kitchen area. REPEAT (full points).

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill up a cup from the hand sink near refrigeration units. CDI- education was performed. -zero-

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean top interior of ice machine in kitchen area. PIC will clean it soon.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets while preparing food. CDI- bracelets were removed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraint while preparing food. CDI- employee put on hair restraint.

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 dust from hood screens on hood system above kitchen equipment. REPEAT (full 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. Clean exterior of ovens, stoves, and refrigeration units in kitchen area. REPEAT (Full points).

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above ground beef and other products in reach-in freezer in kitchen. CDI- education was done with PIC. Items were reversed. -zero- For more information on food storage order please visit: http://meck.co/FoodSafety

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup in top interior of ice machine next to 3-comp sink. PIC stated that the unit was serviced about a week ago. PIC will have someone come clean buildup soon. REPEAT (full 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. Clean dust and buildup from hood screens over equipment in kitchen area. REPEAT (half points due to severity).

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water at 3-comp sink peaked at 96 F. Wash water solution shall be 110 F or greater for proper washing. VR- facility has up to 10 days to increase water temperature to at least 110 F.

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 food debris on scoops and tongs stored in clean area. CDI- items were placed at dish machine to be properly cleaned.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Facility does not have a temperature measuring for dish machine. VR- facility has up to ten days to provide a device or strips.

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 dust from exterior of grill, fryer, and oven in kitchen area.

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 in kitchen area. Floors were stained from debris in facility. CDI- crew cleaned floors at time of visit. -zero-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed veggies stored above Ready-to-eat items in reach-in cooler. CDI- items were reversed.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean top interior of ice machine (buildup observed).

4-204.112 (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 F in the intended range of use. -Pf. Facility does not have a thermometer or test stripes to measure to temperature of hot water. PIC stated that she will provide one soon.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed food employees preparing food from raw state with exposed fingernail polish. CDI- education was performed, workers washed hands and put on gloves. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food workers not wearing hair restraints while preparing food. CDI- Workers put on hair restraints.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 one container of milk that was 50 F. PIC stated that milk was used during class this morning. No second temperature was taken of milk. CDI- PIC voluntarily discarded milk into vat sink.

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 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 container of milk with expiration date of 4/20/22. PIC stated that milk was opened today, but not other date was labeled on the container. Observed an opened container of andouille sausage that was a dated 3/23/22. CDI- PIC voluntarily discarded milk into vat sink. Sausage was denatured and discarded into trash.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed an electric wok that was labeled “for household use only”. PIC- Electric wok was removed from kitchen area.

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 dust and grease from hood screens in kitchen area.

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 two food employees eating in food prep area. CDI- Education was done with students. Proper hand washing was performed.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employees washing hands and cutting off the faucet with bare hands. CDI-Education was done with students. Proper hand washing was performed. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee pick item off the floor and not wash hands. CDI-Education was done with students. Proper hand washing was performed.

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 no sanitizer at 3-comp sink for cleaning. CDI- PIC replaced empty bottle with a new one. Facility is in compliance

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food employees wearing bracelets while preparing food. CDI- employees removed bracelets.

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 a stack of single-service items that were not inverted. CDI- items were inverted.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employees washing items in 3-comp sink when the wash solution temperature was 79 F. CDI- water was drained and replenished with solution that was 120 F.

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. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

6-301.11 Provide soap for handwashing at each handsink. -Pf. There was not any soap stored at hand sink near dry storage area. CDI- PIC placed soap at hand sink.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew on top interior of ice machine.

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 containers of opened heavy cream, and beef stock that were not dated. Observed container of scratch-made mayonnaise that was not dated. CDI- items were denatured and discarded into trash can. REPEAT (no points were taken for first violation)

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 dust from hood screen on hood system above grills.

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 whole liquid eggs in reach in cooler with date mark 01/04/2021. PIC stated these egg products have been frozen and thawed. EHS advised PIC to place date marking on products that are frozen and then thawed to accurately capture the remaining days on these products. CDI - PIC voluntarily discarded. -0-

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed first aid kit stored directly above prep sink. CDI - PIC moved this item to low shelf under handsink. -1-

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Remove pests, dead pests and droppings. Observed rodent droppings and dead insects in drawers in kitchen and behind cooking equipment. PIC stated this facility has regular and elevated levels of pest control. Maintain and increase this frequency as necessary to improve pest issues. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the gaskets of reach in coolers and debris in drawers. -0-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bins near handsinks. Provide waste bins in all required areas. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in the employee rest room. CDI. Gave PIC hnad washing signs to be posted. *** All other areas had handwashing signs.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. REPEAT. Observed cheese and chicken stock in the WI with no date mark on them. CDI. PIC date marked all of them.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet in-use wiping cloth on the table. CDI. PIC placed it in a sanitizer solution.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of single use articles stored directly on the floor. CDI. PIC removed them to a designated storage area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips in the facility during inspection. Needs to have test strips.

3-202.11 Food shall be received at 41F. Observed food being brought in from the grocery store. Bacon was 42F, chicken was at 56F. Discussed need for coolers/ice packs during transport. PIC advised she will do this from now on. Food was moved to cooler asap to rapidly chill.

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 containers of chicken gravy, salad, and bechamel sauce without dates. Discarded all.