BROOKSHIRE COMMISSARY

2-301.15 Only wash hands in handwashing sink. -Pf-/2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed food employee (Los primos) wash hands prep sink and not use soap. After food employee moved to handsink, food employee did not use a barrier to turn off the faucet. -CDI- EHS intervened and educated food employee on where to wash and then again to educate food employee on using a barrier to turn off the faucet and food employee properly washed hands. -0- 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at multiple handsinks. -CDI- PIC replenished paper towel supply. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed no sanitizer dispensing from 3-comp sink. **3 DAY VERIFICATION REQUIRED BY 5/29/26**. **FACILITY TO USE 3-COMP SINK TO PROPERLY W/R/S UNTIL REPAIRS CAN BE MADE.** **REPEAT** -3- 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items cold holding above 41F in el pastor chilango RIC. Observed multiple items cold holding above 41F in Papayo cooler. Refer to temperature chart. Observed ambient air above 41F. Observed ambient air of some RICs that did not currently have any food stored above 41F, however, these coolers were assigned to MFUs or other SK users. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED** **ALL COOLERS THAT ARE ASSIGNED OUT TO VENDORS MUST BE REPAIRED AND MAINTAINED AT 41F OR BELOW AT FOLLOW UP VISIT.** **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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed missing date marks at el pastor chilango on refried beans and sliced tomatoes, missing date marks at churrorocker on milk and heavy cream, goudas with no date marking on milk and heavy cream. Observed chicken soup at Papaya’s shelving in WIC date marked 1/15/26. Observed frozen cooked ribs for el pollazo with no date marks. -CDI- PIC voluntarily discarded items past date mark and properly date marked items. **REPEAT** -3- 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 Gouda’s not meeting cooling parameters from items prepared prior day such as 2 large containers of Mac and cheese sauce found above 70F and 1 container of chili at 49F. Observed one container of chicken wings that per PIC, were prepared today at 51 and 58F cooling in RIC with lids, stacked on top of one another. Observed Los primos preparing food and not properly cooling items or using the blast chiller. Los primos was prepared large quantities of marinated chicken and pork chops, preparing to place them in WIC in large bus tubs or other types of plastic containers with lids and placing them on top of other items with lids in 3-door RIC to cool. Los primos was also preparing large quantities of cooked ribs and placing them in bus tubs, densely packed, leaving them out at ambient air for extended amounts of time and preparing to place them in 3-door RIC to complete the cooling process. Observed marinated chicken prepared by el pollazo cooling in WIC in closed-off plastic grade food bags inside of boxes. Observed housemade salsas at Papayo in RIC above 70F. Commissary PIC stated that PIC was there more than 2 hours ago but stated that she was unaware that he was making any housemade sauces. -CDI- EHS Educated PIC on cooling methods. Items that did not meet cooling parameters were voluntarily discarded. Other items placed in blast chiller to facilitate rapid cooling. Commissary PIC must ensure that facilities are properly cooling items and using blast chiller when necessary, especially for those who have only RICs. Blast chiller must remain functional. -0- 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 .

4-101.11 (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 wooden tortilla press stored in dry storage area. Remove. 4-501.11 Maintain equipment in good repair. - Observed ice machine not functioning. Observed some empty RIC’s not holding at 41F or below. Repair or replace. Observed blast chiller not properly functioning. Must be repaired within 3 days and any RICs assigned to MFUs/SKs/other vendors must be repaired by follow up visit. **REPEAT** -0.5- 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 rusted shelving throughout. Observed paper towels being used as mats on dish storage shelves. Replace rusted shelving and remove paper towels. 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 in need of recaulking/resealing to wall. Repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - PIC no chlorine sanitizer test strips for dish machine. **10 DAY VERIFICATION REQUIRED** **REPEAT** -1-

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 residue and debris buildup on the exterior of equipment, piping underneath sinks, and shelving throughout facility. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors peeling and damaged throughout facility. Observed multiple missing ceiling tiles in dry storage area. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls in need of cleaning throughout facility. Observed wet floors in 2 of the dry storage areas. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P - Observed vendor employee (No Forks Given) going back and forth between prepping food and the PIC’s office to translate without changing gloves and washing hands before beginning to prep food again. - CDI - Education provided. Employee changed gloves and washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed handsink between stations 2 and 3 blocked by table upon arrival. Employee moved table to allow access to handsink. Also observed handsink at the end of the cook line torn from the wall. Repair. - VR - Verification required within 10 days to ensure handsink has been repaired and is accessible.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P - Observed one container of moldy rice in RIC (BB’s Crabcakes). - CDI - PIC voluntarily discarded adulterated rice.

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 RTE sour cream in RIC (Slide Thru Eats) and raw gyro meat stored above cheese in RIC (Tasty Halal). - CDI - PIC contacting vendors to correct storage order. 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 - REPEAT - Observed 0ppm chlorine sanitizer at dish machine. PIC found kink in the piping and fixed the issue. - CDI - Chlorine sanitizer concentrations of 100ppm observed after repair. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in RIC (BB’s crabcakes) (see temperature chart). Per PIC, vendor has not been to commissary today so food has been in unit for more than 4 hours. PIC voluntarily discarded all TCS items in unit. - VR - Verification required within 3 days to ensure unit has been repaired. 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 is not been labeled, or if the label is incorrect. - P - Observed various food items lacking required date mark labels in multiple vendor RICs (Tasty Halal, Papayos Catering, Goudas). PIC stated she would discuss issue with vendors. - VR - Verification required within 3 days to ensure items have been discarded by vendors and a proper date marking system is in place. 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 one unlabeled spray bottle of a dark purple chemical identified as degreaser by PIC. - CDI - PIC labeled bottle ‘degreaser.’

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed small fruit flies throughout the facility. Contact licensed pest control operator to treat for flies. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed multiple dead roaches in facility. Remove dead insects more frequently.

3-302.15 Wash fruits and vegetables prior to use. - Observed vendor employee (Papayos Catering) cutting cactus without first washing the vegetable. Ensure all vegetables are washed prior to prep.

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 wooden tortilla press stored in dry storage area. Remove. 4-501.11 Maintain equipment in good repair. - Observed multiple empty RIC’s not holding at 41F or below. Repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - PIC unable to provide chlorine sanitizer test strips for dish machine. - VR - Verification required within 10 days to ensure test strips have been obtained.

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 residue and debris buildup on the exterior of equipment, piping underneath sinks, and shelving throughout facility. Clean and increase cleaning frequency to maintain clean.

5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the prewash sink next to dish machine and at faucet of 3 compartment sink. Repair.

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

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. - REPEAT - Observed floors peeling and damaged throughout facility. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chemical dish machine not functioning properly during the inspection. EHS observed 0 ppm Cl. A VR will occur within 3 days to ensure dish machine is functioning properly. 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

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. - REPEAT- Observed two pork shoulders in no forks given at 45-47F and dated from 9/5. CDI- PIC voluntarily discarded the items. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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. - REPEAT- Observed cut cabbage on maki taco dated for yesterday and still at 43F. In walk in cooler. CDI- PIC will have vendor discard items. A VR will occur within 3 days to ensure proper cooling occurs. If violation is noted during a visit permit action may occur for secondary permit holder.

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. - REPEAT- EHS observed pork shoulders (9/5) and cut cabbage (9/7) and above 41F. Items were in large covered containers and said to have cooled properly. CDI- PIC voluntarily discarded the pork and PIC will have food truck permit holder discard cabbage.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed secondary permit holders preparing foods while wearing watches and with hair on head without a hair covering.

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. - 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. -REPEAT- Observed floors and walls throughout the facility in need of repair. Several dry storage doorways have absent molding and absent base boards. Observed floors throughout the facility with chipping paint. Observed drop ceiling in dry storage area damaged and absent.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed several handsinks without paper towels. CDI- PIC provided paper towels.

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. - REPEAT- Observed raw ground beef stored above RTE cheese in shells kitchen. Observed raw salmon stored above RTE salmon in shells kitchen reach in. Observed raw beef stored above unwashed produce in island boyz kreation reach in. Observed raw shell eggs over Rte veggies and cheese is sister baby. CDI- PIC corrected all storage order. Improvement noted. Last inspection 3 code sections were in violation. Today’s inspection 1 was in violation.

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 two meat slicers, spoons, and tongs said to be cleaned by PIC stored with food debris on them. CDI- PIC was encouraged to move all items to the dish pit area to be properly cleaned prior to next use. Items stored soiled were located in island boys and charities kitchen. Meat slicers stored in shared prep space. NOTE: violation is been documented as repeat only form last inspection. If violation occurs again further follow up will occur.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed ISLANDBOY KREATIONZ operator cook chicken to 130F. CDI- PIC finished cooking time to 178F.

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. - REPEAT- Observed 6 pans of mac and cheese from reach in number 9 at 43-45F and dated from last night. Observed two pork shoulders in no forks given at 44-45F and dated from last night. CDI- PIC voluntarily discarded the items. PIC will have vendor discard pork. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 cut cabbage dated for yesterday and still at 43F. In walk in cooler. CDI- PIC will have vendor discard items.

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 mac n cheese from ISLANDBOY KREATIONZ hot holding at 125F. CDI- PIC reheat item to 180F.

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. - REPEAT- Observed 6 pans of mac and cheese and two pork shoulders not meet proper cooling parameters. Mac and cheese was covered in deep pans. Observed pork shoulders on bottom shelf of reach in half covered. CDI- PIC voluntarily discarded the items.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed small fruit flies throughout the facility.

4-501.11 Maintain equipment in good repair. - Observed one 3 door reach in functioning at 44F. Facility has several other fully functioning reach’s in not in use that may be used while equipment is malfunctioning.

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. - REPEAT- Observed plastic containers holding clean utensils in dry storages with minor food debris. NOTE: Improvement based of last documented inspection has been noted and the low risk violation remains at point deduction from last inspection. However if the violation occurs again during the next inspection point deduction will increase.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed MFU fresh water hose being used from the outside can wash without a proper back flow prevention device. A VR will occur within 3 days to ensure proper back flow is achieved. 5-205.15 Maintain a plumbing system in good repair. - Observed valves for hot water on handsinks near last two prep station/3 comp malfunctioning.

5-501.17 Provide a covered waste bin in female restrooms. - Observed shared restroom without a covered trash can/bin.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster not in use and door open. CDI- PIC closed door.

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. - 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 floors and walls throughout the facility in need of repair. Several areas of door wash have absent molding and absent base boards. Observed floors near cooking equipment with chipping paint. NOTE: Point deduction remains the same since violation is low risk and stagnant. However, point deduction will occur on the next inspection if the violation occurs again.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed ongoing issue with dish machine not working or primed adequately before vendors are present for food preparation or utensils washing. Facility must ensure to follow up and maintain holding temperatures and date marking in facility.

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 written procedures in house. First inspection since code changes. CDI emailed updated code changes and diarrhea/vomiting plan.

5-202.12 Provide at least 100F water at handsinks. Observed some handsinks in the facility reaching only 62F.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed goat cheese and other cheese type with green substance on top (gourmet soul). CDI items discarded.

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 raw produce above raw meats in reach in (no forks and dem boys). CDI items reordered. 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 produce over RTE food in reach in for (Soul Bistro, demboys). CDI items reordered. 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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw meats stored over RTE food in reach in and walk in (island boys, sister baby). CDI items reordered. Repeat.

4-702.11 Before Use After Cleaning - P Observed employee (Soul Bistro) wash large pot and then place on rack to air dry. He did not sanitize. Stopped. CDI had employee fill sink with bleach mixture to sanitize. Repeat. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed dish machine pulling 0ppm sanitizer after 3 runs. Facility must ensure dish machine is fully primed and up and running before vendors come in for food prep. Verification required. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can openers, stand up mixer, two slicers, dishes on drying rack and dishes on vendor dry storage racks soiled with debris. Verification required.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed pork shoulder in reachin unit at 57F from 2/22. CDI item discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ribs (45), green beans (65), pork (45), and rice (50). (dem boys, Kemas, 3 hens) CDI items discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed milks, Cole slaw, gravy cream sauce, hot dogs, heavy cream, heavy whipping cream, butter, mozzarella, goat cheese, sausage soup mix, rice, slice turkey, pepperoni, and butter not dated. CDI items discarded. (3 hens, gourmet soul, dirty south seafood, dem boys, charity’s, sister baby, soul bistro). Repeat. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed briskets (2/13), pasta salad (2/12), grits (2/16), peach bbq (2/5), sweet onion sauce (2/6), potatoes (2/14)held over 7 days. CDI items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottles of bleach water and degreaser in dry storage. (3 Hens, No Forks). CDI bottles emptied. Repeat.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed pork shoulder in a deep pan that was cooling from the night before. CDI item discarded. (No forks).

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw fish thawing in vacuum package environment and still in closed in environment (sister baby’s).

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed racks from ovens in kitchen stored at can wash for cleaning. Facility is not allowed to use can wash that disposes of mop water, and waste water for cleaning or any other purposes that related to cleaning equipment and utensils.

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 interior racks ofreach in units and walk ins in need of cleaning.

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 light switch, walls in walk in , ceiling and floors in walk in and dry storage in need of cleaning.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee (Phat Girls) put on gloves without first washing hands. Directed her to wash hands and she complied.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels jammed at one hand sink. Corrected during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon packaged stored with cheese in Annie Ruth’s cooler, raw beef above rice and beans in Maria’s cooler. REPEAT. All items were relocated during inspection.

4-702.11 Before Use After Cleaning - P Observed employee (Green Being) wash large pot and then place on rack to air dry. He did not sanitize. Stopped. Alison filled the sanitizer sink up with 200ppm Chlorine sanitizer so employee could sanitize utensils.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all foods in Green Being’s cooler holding at 51F. Items included vegan cheddar, crab filling, rice and beans and were discarded along with vegan chorizo and yogurt. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed heavy cream and spring mix without dates in Low Country’s cooler. Observed black bean burgers without date mark in Boss of Vegan. All items were made within the last 7 days and will be used ASAP. PIC will continue to monitor date marking in the facility. Date marking has greatly improved so points were not escalated. REPEAT.

7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser stored on prep counter at Boss of Vegan area. Moved to lower shelf. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of bleach water incorrectly labeled as sanitizer. Corrected during inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors were left open.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items on prep counter including tumbler and cell phones. Designate an area for these items away from food prep and storage spaces.

2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hands in 3 comp sink. CDI process stopped.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee (Boss of Vegan) use bare hands to handle RTE food for service. CDI hands washed and onions to be cooked to 165f for service.

5-204.11 Handwashing Sinks-Location and Placement - PF. Observed food debris and coffee creamer leftover in handsinks. CDI items rinsed out.

3-302.11(A) Separate the different types of raw animal foods. -P Observed (sista baby’s, phat girls, bobs natural) with raw eggs stored over RTE food. CDI items relocated. Repeat. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE food (No Forks Given, sista baby’s, dem boyz, Bob natural, and island boys). CDI items reordered. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled slicer, cutting boards, plastic and metal containers soiled with debris, and utensils stored on dry rack (romeos, maki taco, island boys, and bobs natural). CDI items moved for cleaning. Repeat. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed (island boys and maki taco) Cole slaw and cabbage holding above 41F. CDI items discarded. Observed vegan bacon in styrofoam warmer at 50F from the night before. CDI item discarded. Observed bobs natural reach in at 56F. All food items inside were packaged. Verification required.

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 tomato paste (6/9) (No forks given), pork roast (6/12), milk (6/11), (dem boyz), turkey bacon (6/1), cabbage (6/14), tomato sauce (6/14) (Low country); collards (6/14), noodles (6/14),shredded chicken, sweet potato (6/14) (phat girls); sausage (6/9), pico (6/2), salsa verde (6/12) (island boys); sliced meat from deli counter that did not have date when packaged only date when sliced (Hucks); ground meat 6/9 (Taqueria el Ch). CDI items discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed chicken broth, vegetable broth, heavy whipping cream, lettuce, tomatoes, carton eggs, noodles, mozzerella, Mac and cheese mix, pork roast, tomato paste, and sliced sausage not dated for all vendors. CDI items discarded.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf. Observed Raid pest spray used in kitchen to handle flies in kitchen. CDI stopped using.

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

4-502.13 Single-use and single-service articles may not be reused. Observed maki taco with re-used mayo, salad, and food buckets re-used that are heavily soiled and not easily cleanable use to store food.

4-501.11 Maintain equipment in good repair. Observed gaskets for dem boyz and reach in unit for Bobs Natural that is need of repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in walk in, reach in units, bins holding utensils in dry storage, 3 comp sink, and handles of reach in need of cleaning. Repeat.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C. Observed no Trash bins near handsinks in facility or at each station.

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 sinks, walls, handles of sinks in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at the back and prep handsink. Repeat.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed green peppers and chicken soup with white and green spots. CDI items discarded. Repeat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed (baby sista, phat girls, and crab joint)with raw eggs above RTE food. CDI items relocated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed (Dem boyz, green beings, and boss of vegan) with raw produce over RTE foods. CDI items relocated. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed Maria and island boys dishes with food debris at dry storage, and slicer with leftover food debris on the blade. Repeat.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed (phat girls) pasta noodles at 45F. CDI items discarded.

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 (phat girl) portioned salad no date, (No forks given) empanadas dated 2/1 but no one prepped that day, (Dem boys) milk, half and half, grits, and other cooked products without dates in reach in and walk in, (boss of vegan) no date on diced soy chicken, and sliced soy chicken, vegan bacon, vegan burgers, lettuce, and tomatoes not dated, (Romeos) tomatoe sauce from 12/25 and 1/5, (green beings) lentils not dated, (Crab joint) half and half from 1/25. CDI items discarded or dated. Repeat.

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 macaroni pasta from Saturday at 45F in the center in a deep plastic container. CDI items discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks And interior of reach in units soiled with debris and need of cleaning. Repeat.

6-301.12 Hand Drying Provision - PF. Observed paper towel dispenser that was no working and no additional hand drying device available. CDI paper towel dispensers filled and fixed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed tomato paste with green and orange mass inside (no forks), observed heavy cream With green spots inside of container (flavors of soul). CDI items discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed green onions on top of RTE food in walk in (maki taco, island boys, and Kabab soul). CDI items relocated. Repeat. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cheese, opened butter, sauces, and beans uncovered in walk in unit. CDI items discarded or covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer, stand up blender, cutting boards, stand up mixer, and ice scoop soiled with debris. CDI Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed vegan chili at 128F, vegan burgers in cambro at 60F and onions in cambro at 80F. CDI chili reheated to 185F and burger and onions placed in reach in to cool and hold (boss of vegan). PIC stated they were holding the temperature in the cambro and was not aware the temperature increased.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed vegan burgers (56F-43F), cooked onions (71F), lettuce prep top 56F, and chili from reach in reach in (boss of vegan). Items discarded. Observed Mac and cheese (47F), cubed chicken (47), and lamb (45F) in walk in (curry kabob). CDI items discarded. Sausage (53F), Swiss cheese (52F), ham (53F), ground meat (53F), ground chicken (58F), empanadas (52F) )No forks). Unit was not circulating air because vents were blocked. CDI items discarded and unit emptied. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed beet juice velvet (9/5) (green beings), whipping cream (7/8), and heavy cream not dated (flavors of soul), mozzarella cheese, cabbage, whipping cream, ribs (Island boys), coconut milk (bowld berries), not dated. CDI items 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 (curry kabob) with sumbar (60F), Indian veggies (128), cooked veggies (70F) that were prepped today but was covered and stacked. CDI items uncovered and placed in freezer for accelerated cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies by dish machine area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed clean side of dish drainboard that was soiled with debris, racks in walk in in need of cleaning, interior of reach in units, exterior of storage containers, and handle of mixer that is soiled with debris. Repeat.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed handsinks at prep areas without near by waste bins.

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 walls at prep areas and by 3 comp sink in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at 3 handsink in kitchen. CDI paper towels provided. Repeat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above kale (Tola Rosa) and raw eggs stored above cooked bacon (Bae’s). CDI items relocated. Repeat. Improvement from previous inspection. Points not increased. If violation persists points will increase.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plastic containers stored as clean (Maki Taco), plastic bowls with leftover sticker and food debris at dry storage (Bowl), mixer, and soiled cutting board and plastic cover. CDI items moved for cleaning. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad, milk, half and half, and salmon that was above 41F. CDI

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes that were wet stacked on racks in dry storage and near dish machine. Repeat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxers of single service items stored on the floor in back dry storage area. 4-502.13 Single-Service and Single-Use Articles-Use Limitations - C. Observed single service buckets and covers soiled and re-used for food storage (maki). CDI items discarded.

4-501.11 Maintain equipment in good repair. Observed reach in gaskets in need of repair and large mixer that is not in working order. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed heavy duty storage container not meant for food storage used to hold raw burger meat (Bae).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave, 3 comp sink, microwave oven in dry storage (tola), handsinks, prep sinks, interior of reach in units, interior of hot unit, and blast chiller with green build up and in need of cleaning. Repeat.

6-303.11 Intensity-Lighting - C. Observed low lighting in walk in freezer and walk in refrigeration.

2-101.11 PIC shall be present during all hours of operation. -PF. No PIC present during first 30 minutes of inspection. CDI PIC came.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee come from outside commissary and go straight to washing vegetables without washing hands first. As soon as you come in from doors hands must be washed before handling food or utensils. CDI hands washed.

6-301.12 Hand Drying Provision - PF Observed no paper towels at handsink in prep area and in one bathroom stall. CDI paper towels provided.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF Observed macaroni pasta that was turning black, cheese sauce with green mold stored in Tola Rosa unit and smoked bacon that had blue and white fuzzy coating in Yummi Bahn Mi reach in. CDI items discarded.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed No Forks Given sugar and flour that was open and uncovered in dry storage. CDI 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed Grits CLT raw eggs over RTE food, No Forks Given raw eggs over RTE food, and Yummi Bahn Mi storing raw eggs, raw sausage, and butter in same container. CDI items separated. Observed Grits CLT, Yummi Bahn Mi, Maki Taco, No Forks Given, Tola Rosa, and Jose with unwashed produce stored over RTE food in reach in unit. CDI items relocated. Facility needs to ensure all units keep food separate from each other in all reach in and walk in units and must be clearly LABELED.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine missing during inspection. PIC stated unit was pulled for repairs and awaiting new dish unit. Verification required. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled plastic containers, bowls, and utensils on dry racks. CDI items moved for cleaning. 4-702.11 Before Use After Cleaning - P. Sanitize before use and after cleaning. Observed employees washing dishes and did not sanitize before moving items to dry. CDI santizer made at 3 comp sink to soak dishes.

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 cabbage that was prepared the day before in walk in unit at 48-56F. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Soulful, Tola Rosa, No Forks Given, Grits CLT, Maki Taco, and Yummi Bahn Mi with food in reach in and walk in units above 41F. CDI items discarded or cooled down.

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 Soulful mac and cheese, turkey, feta cheese, ground meat, pimento cheese, and bratswurst not dated. Athleates butter and cabbage not dated. No Forks Given tomatoe paste that was not dated and Jose tomatoe paste and milk not dated. Yummi Bahn Mi with smoked bacon not dated. CDI items discarded. Observed ground meat from 7/5 and Yummi Bahn Mi with food from 5/7. CDI items 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 Maki Taco cut cabbage that was prepped the day before in deep large plastic container and holding at 48-56F from day before. CDI containers discarded. Observed grits clt salads cooling in blast chiller while covered and stacked. CDI items uncovered to facilitate cooling.

3-501.13 Thawing - C. Items shall be thawed while fully submerged under water, that is no more than 70F, and with running water to agitate particles or thaw under refrigeration. Observed raw chicken sitting under prep table and thawing at room temperature. No one knew who the item belonged to. CDI item discarded.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed dead roaches and pests in facility. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near 3 comp sink area.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils and single service articles stored on floor in back storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave, toaster oven, interior of reach in units, shelving in walk in, inside of sinks, and walk in floors in need of cleaning.

6-302.11 Toilet Tissue, Availability - PF Observed no toilet tissue available in one bathroom. CDI item provided.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on top of one of the prep tables.

2-102.12 Certified Food Protection Manager CFPM- C Observed no CFPM on site during prep for a catering event tomorrow. Facility has 210 days from permit issue date for compliance or 2 points will be deducted.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 2 hand sinks with no paper towels. CDI (corrected during inspection) Paper towel rolls placed at sinks.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed Ecolab dish machine not sanitizing, zero ppm measure with test strip. VR (verification required) within 10 days to ensure pellet sanitizing system is working. Sanitize all utensils in the 3 comp sink until dish machine is working properly.

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 45F. -P Observed a 2 inch pan of elbow noodles cooling at a rate of .33 per minute in the 2 door refrigerator. Between 135-70F rate shall be .54 degrees per minute. CDI Noodles were moved to the blast chiller to properly cool.

6-202.15 Outer Openings, Protected - C Observed no self-closer or air curtain on the rear door.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed small leak under the hand sink drain line in between the 3 comp sink and dish machine.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed 3 ceiling tiles in the kitchen not in place. Ensure any leaks in the roof are repaired and ceiling tiles are put back in place. 2 tiles were out over the dish machine and one tile was out over the ice machine. Leaks over the ice machine and dish machine were repaired and the tiles just need to be put back in place. A third leak near the middle prep station still needs to be repaired.