CHICKEN KING #7

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed counter mounted commercial can opener blade with food and debris build up stored clean. CDI -PIC moved can opener to 3-comp-sink and removed blade 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 .

REPEAT 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw shrimp immersed in undrained water in RIC. Food is not received immersed in ice. CDI - PIC drained water.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside ice machine with paint chipping and black build up throughout. PIC will have unit serviced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed secondary squeeze bottle of homemade ranch dressing containing buttermilk above 41F in low boy cooler. See temp chart. CDI - PIC voluntarily discarded ranch dressing. No points escalated at this time due to improvement. 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 active ambient cooling for raw chicken in large plastic containers that were covered in WIC. 12:00PM initial temperature was observed at 63F. PIC moved containers to double door RIF to quickly. 30 minutes raw chicken was observed at 48F. PIC will obtain shallow metal pans instead of using large plastic container for cooling and long term compliance. 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 four secondary squeeze bottles without any form of identification bottles were either red or yellow located i low boy cooler. CDI - PIC labeled ranch, honeymustard,1000 island, tzatziki.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw chicken and raw shrimp immersed in un drained water in RIC. Food is not received immersed in ice. CDI - PIC drained water from each container.

REPEAT 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 unsealed wooden paddle used for food processing. Wood paddle had flaking pieces coming off and deep discolored score marks. CDI -PIC voluntarily discarded.

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 paint chipping and flaking off outer portion of hood system. PIC will have call for repairs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large plastic container of cut lettuce covered in WIC above 41F. PIC stated the lettuce was prepared forty five minutes ago. After educating PIC on 4-hour cooling window. PIC moved cut lettuce to RIF to quickly cool down. See temp chart. 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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large plastic container of prepared raw shrimp covered in RIC above 41F. PIC stated shrimp was thawed about one hour ago. PIC moved raw shrimp to RIF to cool down quickly. See temp chart. EHS mentioned using stainless steel containers or smaller plastic containers for temperature control. 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 .

4-101.11 (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 in RIC raw chicken gizzards and raw tilapia in non food grade plastic bag. CDI - PIC moved food to NSF plastic containers.

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 lower portion of low boy cooler pooling water with food debris. PIC stated the accumulating water/debris is from thawing foods. EHS mention placing foods thawing into a container.

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 damaged/crumbling dry wall near back door where dry storage racks are placed separating from wooden frame and detaching from baseboards. PIC will have repair team come and fix wall and baseboards. 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 baseboard detaching from wall near flip top unit in need of repair.

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 tomatoes and shredded lettuce with date marking from 10/28-11/03 in walk in cooler. CDI - PIC discarded container of sliced tomatoes and shredded lettuce. 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 .

3-304.12 (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 blue plastic cup inside bag of dry rice. CDI - PIC moved blue plastic cup to 3-comp-sink. Observed serving pitcher with red residue with handle submerged In bulk container of sugar. CDI - PIC moved serving pitcher to 3-comp-sink. Observed two containers of dry spices with portioned single service cups used to scoop out dry ingredients. CDI - PIC discarded single service portioned cups.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3-comp-sink and prep sink not sealed to wall allowing water and food debris to build up behind. PIC will place a work order to have repairs completed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed several stored clean food containers with sticker and sticker residue still attached. CDI - PIC moved white food containers to 3-comp-sink.

5-501.17 Provide a covered waste bin in female restrooms. Observed employee female restroom without cover for waste bin.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bleach and rags in hand washing sink. CDI - PIC moved items out of hand washing sink.

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 made in house ranch dressing (Dairy) with out any labels or dates. CDI - PIC dated container with yesterdays date. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chub of deli ham thawing on prep top. CDI - PIC moved food into RIC

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few in-use wet wiping cloths stored on prep tops. CDI - PIC moved them to sanitizer bucket.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go boxes stored above prep unit facing upwards. CDI flipped them face down

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 baseboard detaching from wall near prep sink and RIC.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee removing soil gloves and started to put on new gloves without washing hands. Food employee was preparing food for immediate service. CDI - PIC instructed food employee to wash hands before donning on new gloves.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door at food establishment with gap at the bottom of door and sides of door. Rear door was fully closed with lighting still coming through.

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 lower shelf of RIF with food build up.

6-303.11 Provide required lighting intensity. Observed approximately five foot candles in WIC. CDI - PIC will order a brighter bulb.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 open cartons of milk with no date mark. CDI PIC stated it was opened within the last 2 days and put date mark on cartons. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on shelf with bread. CDI PIC moved sanitizer bucket to crate on floor. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth on prep top cutting board. CDI PIC put cloth in sanitizer bucket.

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 inside of ice machine with lining chipping in several spots and gasket to ice machine door cracked and torn. EHS advised facility to not into replacing ice machine.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed container lid in hand sink and coffee pot sitting on hand sink. CDI PIC moved items from hand sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in multiple spots inside of ice machine. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in prep top above 41F. See temperature chart. These foods were stacked too high and some pans were double stacked in the prep top at 9:30 am today. CDI PIC put foods in WIC to cool down. EHS educated PIC on fill line of containers and restricting air flow by double stacking pans. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 chemical spray bottles above clean dishes at 3 comp sink and under prep table with clean pots. CDI PIC moved spray bottles to chemical storage. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chicken and a bag of cabbage on the floor in the WIC. CDI PIC put chicken and cabbage on a shelf. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed open prepped container of lettuce at sink with dirty dishes. CDI PIC moved lettuce to WIC

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 door gasket of WIC with black buildup.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup on inside of ice machine. 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 employee wash a dish in the prep sink and put on rack with clean dishes. CDI EHS educated employee on using the 3 comp sink and the dish was rewashed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw hamburgers and cheese clinches in prep top above 41F. Hamburgers and cheese were put in prep top at 9 am. CDI PIC put items in WIC to cool down. Observed chicken wings and gizzards in reach in above 41F. Items were put in reach in yesterday. CDI PIC voluntarily discarded items. EHS educated PIC on cooling down TCS foods after prepping before putting in reach in or prep top units. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed facility dat marking several RTE foods in WIC and Reach in unit 8 days instead of 7 days. EHS educated PIC regarding day of prep being first day. CDI PIC corrected date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door handle missing in screen door. Back door was open.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee wash hands in the prep sink next to handsink. CDI- action corrected, education provided. -1 pts-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken were soaking in water to thaw in 3 compartments sink. CDI- Education provided on approved thawing methods, PIC took chickens and thaw them in WIC. Observed frozen French fries were sitting on the bottom shelf thawing. CDI- PIC put items in the fridge to continue thawing. -1 pts-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of raw chicken sitting on the floor in WIC. Keep all food items off the floor at least 6 inches above the floor. -1 pts-

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 hotdogs in front of raw hamburgers in the prep unit. CDI-PIC moved hot dogs to the back, then discarded due to temp issues

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 hotdogs, coleslaw, eggs, tomatoes and 2 bags of fries (that were slacking above temp, on the shelf) that were all above 41F. CDI-PIC voluntarily discarded the fries and hotdogs and moved eggs, coleslaw, tomatoes to the WIC.

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 mop sink with damaged paint, and a wall cove that needed to be rechalked.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed ham/bologna portioned in to-go bags. PIC explained this is a constant issue with the night shift and they will be having a discussion with them 4-501.11 Maintain equipment in good repair. Observed front desk with a crack in it, sitting away from the wall. Stand up has dent on the vent cover.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit clean up kit/plan/poster. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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 hotdogs stored below raw hamburger, and raw eggs above sauces in the WIC, and hot dogs behind the prep unit. CDI-PIC rearranged storage order. REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a thermometer that was not working. VR REQUIRED 1/20/2022

4-501.11 Maintain equipment in good repair. Observed prep unit wobbly, the bottom wheel may be loose. Lining peeling in the front counter area, exposing wood. Needs to relined.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef. All other storage order was correct and PIC asked about thr storage order handout because the chicken shows it on top. CDI-EHS explained process, drew a different version of handout

4-501.11 Maintain equipment in good repair. Observed wining door at the entrance loose and hanging. Observed prep unit in the back with rust and it's held up by bricks.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish over onion slices. CDI - Storage order was rearranged. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw turkey over chopped lettuce in reach in unit. CDI - PIC rearranged food order.

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 scoop stored with handle in shrimp.

4-501.11 Maintain equipment in good repair. - Observed gaskets on ice maker torn. Needs to be replaced.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumptser doors opened. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed boxes stored on the ground near side entrance.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored above two containers of raw fish in the reach in unit. CDI- PIC rearranged items. Rememeber to keep chicken at the bottom. REPEAT.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed a container of raw shelled eggs stored over ready to eat slaw in the walk in cooler. CDI- PIC rearranged items. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fish sitting in the fryer basket with a temperature range of 117-120F. PIC stated that it was for an order and the customer canceled the order. CDI- PIC voluntarily discarded the fish.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping clothes on prep surfaces.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed tomato/lettuce items not covered in a reach in cooler. Covered during inspection.

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 salads left to cool in clamshell containers. Items were observed to be 46-47F, and had been made within the last hour. Clamshells must be left open to allow items to fully cool before closing. Facility may also pre-chill the ingredients such that the items are already 41F or below when made. Items opened and cooled properly.

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 a bowl used as a scoop, bowl has no handle and is stored in a dry good flour product. Provide a handled scoop for such dry goods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed hamburger patties in flip-top prep cooler > 45F. Container was overfilled. CDI removed top portion of food product and moved to below inside prep cooler. observed food product < 45F prior to departure (30 minutes).