CURRY GATE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers stacked clean, with sticker residue on the outside, stacked so the it touched the inside, food contact portion of the next container. CDI dishes moved to dish area for re wash. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items throughout facility, holding above 41F. Items in prep top holding above 41F for less than 4 hours were placed in WIC to re cool properly. Items in WIC holding above 41F for unknown amount of time were voluntarily discarded. Items in RIC holding ambient and items above 41F were voluntarily discarded. VR required. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 multiple items that were prepared and cooked to above 135F, being held out in room temperature to below 135F cooling in ambient. CDI PIC moved items to WIC. Reminded employees that TCS food must be placed in proper cooling equipment once items hit 135F. VR required. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed TCS sauce being thawed in ice water that had melted around container and much of dish was holding above 41F. Item had been placed there 1 hour prior. Item was moved to WIC.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed dry storage shipping container in the back with door opened. CDI - PIC closed door. 6-501.111 Keep the premises free of insects, rodents, and other pests.Observed flies in prep area.

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

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in between of the cutting board and surface underneath. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils held in containers with water holding below 135F. CDI Stove burner turned on.

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 and build up on shelving that stored clean dishes, next to stove top

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with food debris. CDI item moved to sink to be cleaned. 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 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer that was soiled with food debris. CDI item moved to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mango lassi containers that were holding in front reach in cooler at 42-44F. PIC stated lassi was prepared over 4 hours ago. CDI items discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 fried cauliflower, frozen beans, cooked spinach, garbanzo balls not dated. CDI items dated. Observed goat meat (3/12) and biriyani sauce (3/12) past 7 days. CDI items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 food sitting out on rack for almost an hour and products below 135F. PIC stated they keep food outside until it reaches 120 no matter what time then place in walk in unit. CDI items moved into walk in to accelerate cooling process. CDI items moved to walk in coolers. Observed foods being placed into one large pan from sheet pans before fully cooling. CDI items placed back on sheet pans to allow foods to cool fully to 41F and below prior to storage. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-501.11 Maintain equipment in good repair. Observed walk in unit A door that needs to be fully sealed to help prevent cold air loss. Unit is maintaining foods at 41F and below but may cause issues in the future if not corrected.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal drinks and food items that were stored and above food prep areas and comingled with food for the facility.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken final cook at 126. CDI - employee cooked chicken to 189F.

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

3-501.15 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 several sauces and cabbage cooling slower than needed to meet time and temperature requirements. Cooling rate was 0 degrees per minute for one of the sauces and .025 degrees per minute for the other sauce. Cooling should have been .12 degrees per minute.CDI - PIC discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squirt bottles, water bottles, and seasoning containers with out labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed dry storage shipping container in the back with door opened. CDI - PIC closed door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food and single use containers on floor in WIC and dry storage.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet nesting on several containers stored in clean dishes. CDI - PIC separated and airdried dishes.

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 and build up on grills.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors with doors opened.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring in kitchen by back door with tiles ripping open exposing the bare floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed paneer, spinach and other TCS foods cold holding in flip top and reach in below cold holding above 41F. EHS waited an additional 15 minutes, took another temperature and temperature was rising. CDI - PIC moved food to walk in cooler and requested maintenance from technician. REPEAT -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety. PIC stated that the yogurt was bought, not made at facility. PIC could not provide the receipt for the container of yogurt. CDI- yogurt was discarded. -1-

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety. No documentation was provided to show if yogurt was purchased from another facility. CDI- container of yogurt was discarded and EHS gave PIC process for making yogurt including web links for application. -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 containers of tomato sauce, chana masala and samosa filling cooling at room temperature at 88-110F. CDI - PIC educated staff about active cooling and EHS helped PIC determine proper cooling methods. -.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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans stored on drying shelf. CDI - EHS demonstrated pyramid stacking. REPEAT -.5-

4-502.11(A) Maintain utensils in good repair. Observed damaged wooden paddle used for stirring sauce. Replace with a paddle that is smooth and easily cleanable. -0- 4-501.11 Maintain equipment in good repair. Observed sheet metal that is separating on the outside of hood system and along edge of prep sink area near back door. Seal.

6-303.11 Provide required lighting intensity. Observed 1 foot candle of light inside shipping container used for dry storage. Provide more lighting in this area. -0-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee put on gloves before washing hands to initiate a food task. CDI- employees were educated. Employees removed gloves, and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items in prep cooler that were held above 41 F. PIC stated items were placed in unit around 3 pm. CDI- items were placed in walk-in cooler and allowed to further chill. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area. Employees may need to place barrier at back door since they area going in and out at a constant pace.

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 watches while preparing food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of containers on shelving above 3-comp sink that were stacked wet. CDI- containers were separated and allowed to air dry. -zero-

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 grill, ovens, fryers and shelving in kitchen area. REPEAT (full points).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI- dumpster doors were closed. -zero-

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 corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (half points due to severity).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on blade of can opener and veggie slicer stored in kitchen area. Observed food debris on knives stored in clean section of kitchen area. CDI- items were taken to dish machine to be properly cleaned. REPEAT (full points). 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting vegetables before washing them. CDI- cut veggies were discarded. Employee was educated.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in between of prep cooler and prep table in kitchen area. CDI- Items were cleaned and stored in proper place.

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 dish machine, tandoor, grill, oven, fryer, and shelving in kitchen area. REPEAT (full points).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed five food employees sitting in the dining room area taking a break. Employees entered the kitchen and engaged in food prep task without changing gloves, and washing hands. CDI- inspector immediately stopped the staff and begin to educate on when to wash hands. Employees removed gloves, washed hands, and put on new gloves.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above cut, washed veggies in walk-in cooler #1. CDI- items were reversed. 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 not registering any sanitizing solution at start of inspection. CDI- Machine is now registering 50-100 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris on can opener blade stored on prep table near walk-in cooler #2. CDI- can opener was taken to dish machine to be cleaned. 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)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean debris from top interior of ice machine. PIC will have someone clean it soon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in prep cooler #2 that was stored above 41 F. PIC stated that items were placed in cooler 1 hour ago. CDI- items were placed in walk-in cooler #3 to properly cool. REPEAT (full points). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cardboard box of veggies stored on top of cut onions in walk-in cooler #1. CDI- cut onions were denatured and discarded into trash.

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 edges of food processor stored in clean section of dish room. Clean exterior of tandoor, grill, and fryers in kitchen area. REPEAT (full points).

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed a large container of cooked chicken that had a 6 degrees change within 50 minutes when the degree change was .54 F per minute. Observed fried cauliflower and chick pea dumplings that did not properly cool within 50 minutes and had no change in temperature. CDI- PIC voluntarily denatured and 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage in prep cooler that was stored above 41 F. Observed chick pea dumplings stored above 41 F. CDI- both items were denatured and 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 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. Replace/resurface cutting boards on prep cooler station in 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 debris from exterior of equipment, refrigeration units, and shelving in kitchen area. REPEAT (full points).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors under equipment and in corners of kitchen area. Clean splash from walls behind shelving in behind 3-comp sink. Clean debris from walls behind ovens and fryers in grill area. REPEAT (full points).

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed food employee cutting washed vegetable with bare hands in prep area. CDI- employee was educated, washed hands and put on gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris left on can opener blade in kitchen area. CDI- PIC washed, rinsed and sanitizer can opener and blade. REPEAT (full points). 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 one container of oil at grill area that was not labeled. CDI0- container was labeled. -zero-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored on container of water in-between use. PIC stated that items is used to clean tandoor each morning. Instructions were given to discard water after use. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked near 3-comp sink. CDI- containers were separated and allowed to air dry. 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, fryers, grill, burners, refrigeration units, edges of can openers, and shelving in kitchen area. REPEAT (full points).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed interior of clean containers with amount of food debris on them. CDI- containers were taken to dish machine to be properly cleaned. REPEAT (half points for 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-lh08 .

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 cut onions sitting on top of trash can. Also, observed bags of onions stored on floor of walk-in cooler. CDI- container of onions was placed in clean container and stored on shelf. Bags of onions were stored on shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored on container of solution that was 0 ppm of sanitizing solution. CDI- cloths were stored in sanitizing solution registering at correct strength.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed onions that were being cut into before washing. CDI- instructions were given to cut the bottom, top, then peel before washing.

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

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 that wash solution at 3-comp sink was 105 F. CDI- temperature was increased to 115 F. -zero-

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 fryers, refrigeration, and shelving in kitchen area. Clean exterior of containers stored in clean stations in kitchen areas. REPEAT (half points for improvements).

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amounts of waste surrounding dumpster on pad.

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 employee wash hands for four seconds and cut of faucet with bare hands. CDI- education was preformed by PIC. Employee washed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several knives stored in clean section with debris left on them. CDI- knives were placed at dish machine to be properly cleaned. 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/-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of roasted cauliflower that was stored in prep cooler above 41 F. The intent of the item was to cold hold in prep cooler. CDI- container was placed in walk-in cooler to properly chill. -zero- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 containers of tomato sauce, and rice that were cooling in walk-in cooler. Containers of tomato sauce were stored 6 inches deep. Rice was stored in containers that were stacked four high in cooler. CDI- ice was used to help cool product. Containers of rice were stacked on one level for proper cooling. REPEAT (full points). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open at the start of the inspection. There was not a barrier of a fly fan, or a screen to protect from pest. CDI- door was properly closed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container without a handle stored in cream sauce in kitchen area. CDI- container was removed. -zero-

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 tandoor, and stove in kitchen area. Clean refrigeration units and shelving 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 corners near prep table in back of facility. Clean splash from walls behind tandoor and prep stations. REPEAT (full points)

3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety. PIC stated that the yogurt was bought, not made at facility. PIC could not provide the receipt for the container of yogurt. CDI- yogurt was discarded.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety. No documentation was provided to show if yogurt was purchased from another facility. CDI- container of yogurt was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed onion soup cooling in walk-in cooler in large containers, filled deep. CDI- Ice was provided to assist with cooling of soup. REPEAT (full points)

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 that were not labeled. Containers were of spices and sugars in dry storage area. CDI- containers were labeled.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observe damp, wiping cloths stored on counter in-between use. CDI- cloth was placed in sanitizing solution. REPEAT (half points)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. In use spoons were placed in water that was 96 F. CDI- water was reheated to 168 F.

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 two stacks of single-service trays that were not inverted. CDI- trays were inverted.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on prep cooler across from stove in kitchen area. REPEAT (full points).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors and walls behind kitchen equipment in kitchen area. REPEAT (full points)

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 melted unsalted butter that held below 135 F. PIC stated that butter was melted this morning. CDI- PIC reheated butter. -zero-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed items cooling at room temperature in kitchen area. CDI- items were placed in walk-in cooler to further cool.

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 dry goods that were not labeled. PIC stated that he changed out containers and forgot to label them. CDI- containers were labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several damp, wiping clothes that were stored on counters in-between use. CDI- containers were placed in sanitizing solution.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowls stored on gravy containers in walk-in cooler. CDI- bowls were removed. 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 bowls stored in container of dry rice and corn in kitchen area. CDI- bowls were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed served stacks of containers that were stacked wet. Containers were stored on shelves located in front and above 3-comp sink. CDI- containers were separated and allowed to air-dry.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed wooden paddles used to stir cooked food that were cracked and damaged. CDI-paddles were removed. Inspector educated PIC about the dangers of using items such as that. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep stains and cuts on cutting board located at prep cooler. CDI- cutting board was discarded. 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 oven fryers, grill, refrigeration units, and shelving in kitchen area. REPEAT (full points).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed that dumpster door was open at time of inspection. CDI- dumpster door was closed.

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 corners and behind equipment in kitchen area. Clean splash from walls behind stove and prep areas. REPEAT (full points).

2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hand at prep sink. CDI- PIC instructed employee to wash hands at hand sink. Employee washed hands. 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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee cut of faucet with bare hands. CDI- employee rewashed hands correctly.

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. PIC will have someone clean it soon.

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 cut cabbage in prep unit that was stored above 41 F. Employee did not have container in direct contact with cooling unit. CDI- container was placed in WIC and allowed to chill. -zero-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee scooping cream into cups without wearing a hair restraint. CDI- employee put on a hair restraint. -zero-

4-501.11 Maintain equipment in good repair. Replace torn gaskets on door of prep unit in kitchen area. 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 debris from exterior of containers, shelving and equipment in kitchen area. REPEAT (full points).

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. Replace damaged ceiling tiles above ice machine and prep areas. 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 corners and under equipment in kitchen area. Clean splash from wall behind equipment and prep station areas. REPEAT (full points).

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 containers with grease and sticker residue left on them after being stored in cleaned section. CDI- containers were placed at dish machine to be properly cleaned.

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 . Observed a large tote of white rice that was cooling for 35 minutes and only had a five degree temperature change. CDI- white rice was reheated to properly cool on sheet trays. REPEAT (half points).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed white rice cooling in deep, plastic container. CDI- white rice was placed on sheet trays in walk-in cooler to properly cool. REPEAT (half points).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fly trap stickers hanging above prep stations during food prep. CDI- fly traps were removed. Observed a box of potatoes stored on floor near water heater. CDI- box was placed on the shelf.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spoons stored in container of water that temped at 84 F in-between use. CDI- water was reheated to 167 F.

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

4-501.11 Maintain equipment in good repair. Replace torn gasket on door of prep unit in 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 exterior of ovens, fryers, refrigeration units, and shelving in kitchen area. REPEAT (half points)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floor in corners and under equipment in kitchen area. Clean splash from wall behind prep stations in kitchen area. REPEAT (half points)

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed at pitcher of water stored in hand sink near flip top cooler. CDI-Pitcher was removed.

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 . Observed two large totes of rice that were cooked last night according to date and management. PIC stated that items did not leave from walk-in cooler once placed in there after cooking. Rice were temping at 52 F after cooling for over six hours. CDI- PIC voluntarily denatured and discarded into trash.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU Observed two large totes of rice that were stored in 6 inches deep and one container, covered, and stored 7 inches deep. CDI- PIC voluntarily denatured and discarded into trash.

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

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

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean exterior of oven, fryers, refrigeration units, and shelving 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 splash from walls behind prep stations in kitchen area. Clean floor in corners and under equipment in kitchen area.

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.

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 several employee drinks stored above food contact surfaces. CDI- drinks were removed. Education was performed with PIC

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed creamy sauce, and chicken rice that were stored above 41 F. Rice was made yesterday. Creamy sauce was made earlier this morning. CDI- Rice and creamy sauce were discarded. REPEAT (full points).

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed two onions stored on floor near back door. CDI- Onions were discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food without a hair restraint. CDI- employees put on hair restraint. REPEAT (half points since no points were taken at first violation).

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored on counter in-between use. CDI- Cloth was placed in sanitizing solution.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spatulas and spoons stored in-between use in water that was 89 F. CDI- water was placed on burner and heated to above 135 F.

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.Observed stacks of trays that were not inverted. CDI- containers were inverted.

4-501.11 Maintain equipment in good repair. Cooler that held creamy sauce was not registering at proper temp. Unit will not be used to house TCS foods unit repaired.

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. Clean dust from fan at back door.

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 corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC had some knowledge of employee health policy but nothing could be produced in writing indicating the facilities policy or that staff had been trained. Verification required.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee water bottles sitting on and above prep surfaces. CDI - moved.

6-301.14 Post a handwash sign at each handsink. Hand sink in the kitchen needs a handwash sign.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed heavy cream sauce from the night before at 62F in the center. CDI - voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed both walk ins holding food at 42-46F. Technician was there this morning for one walk in and air was blowing at 35F. By 4:30 the food in this walk in had come down to 41F. The other walk-in was maintaining 42F ambient air temp and the technician was called back. Much of this food was non-TCS so the TCS foods were moved to the other walk-in. Verification required.

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 items in the prep coolers such as fried cauliflower, cooked chicken, goat, etc in one of the line coolers made the day before not date marked. CDI - marked. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed goat was prepped on the 19th and had not been discarded after 7 days. CDI - discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two pans of chicken at 109F sitting on a rack in the 90F kitchen. Food must be actively cooled between 135F and 41F. CDI - moved to the walk-in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few bottles of oils and spices not labeled.

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

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 onions on the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee handling food while wearing a watch on one wrist and a bracelet on the other.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service boxes face up where they can be contaminated. Keep inverted on a clean surface or otherwise protected.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Can wash has a backflow device not meant for water under pressure and the water was on with a pistol grip spray nozzle attached. CDI - removed spray nozzle.

5-501.17 Toilet Room Receptacle, Covered - C Facility needs a covered trash can in the women's toilet room.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a large amount of trash and old equipment in the fenced in area out the back door. Remove equipment and clean up trash. Repeat violation.

6-501.16 Store mops for air drying after use. Observed mops laying on the ground out back. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Discard unused equipment such as buffet units and extra shelving out back. 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 the floors were not clean under and around equipment.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed peppers stored over RTE sauces. CDI-PIC put unwashed produce on a bottom shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over RTE noodles. CDI-PIC put raw chicken below RTE items.

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 DM on any food in facility. PIC explained most of the food was made today, but EHS and PIC did find items made yesterday. CDI-PIC added DM to all TCS items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a juvenile cockroach on top of the dishwasher. Observed a fly in the kitchen area. EHS suggested a pest control service.

4-501.11 Maintain equipment in good repair. Observed WIC door rusting and parts of the metal coming off.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed clutter littering the outside area. PIC said the landlord is slowly taking some away. REPEAT

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 outside walls of WIC spray painted with silver. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee use sink to wash thermometer and to get water for ice bath out of handsink. CDI-EHS explained handsink is only for handwashing.

4-702.11 Before Use After Cleaning - P Observed knife on rack with green debris on it, PIC took knife, rinsed it and placed it back on metal rack. CDI-PIC took back to wash/rinse/sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC 2 holding food above 41F, PIC explained they checked it this morning, food was 41F, and they already have maintenance on the way. All cooked foods were moved into the second WIC. Prep unit was holding at 42F amibient air. Facility voluntarily closed. VR REQUIRED 9/6/2020. PIC did not sign due to Covid protocols

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine being used for sanitizing with no test strips. VR REQUIRED 9/6/2020.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a build up of clutter in outside dumpster area.

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 outside walls of WIC spray painted with silver.