TROPICAL GOODIES

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don gloves to prepare food after shaking hands without a hand wash. CDI employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food tongs in sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other approved means for hand drying at hand sink. CDI PIC supplied paper towels.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple items requiring date marking, prepared days before, without date marks (green beans, collards, cooked noodles, Mac and tuna) CDI Items were date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed TCS food being held out in ambient temperature to thaw and portion. CDI Items placed back in WIC

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food with no head covering.

4-501.11 Maintain equipment in good repair. The flip top cooler in the front area is not working and needs to be repaired or removed from facility. Repeat 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink and three comp sink with torn or without sealant. Reseal to wall.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed multiple shelving with build up and residue. Clean with more frequency. Repeat

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered bin in restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors were open. Observed employees take several trips to dispose of trash in dumpster and not close door. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste on ground around dumpster.

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 a missing ceiling tile in the kitchen near the back door area. Observed several absorbent ceiling tiles in prep area. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two containers of breading (one for fish and one for chicken) not labeled. CDI- PIC labeled containers during inspection. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a bucket of wiping cloths stored in chlorine sanitizer solution below the required concentration. CDI- PIC changed out sanitizer solution with new sanitizer solution at proper concentration.

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 three cleaned containers on the shelf above the 3 comp sink that were stacked together while still wet. CDI- Containers were removed and stacked separately to air dry.

4-501.11 Maintain equipment in good repair. The flip top cooler in the front area is not working and needs to be repaired or removed from facility.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed residue build-up on the wire-rack shelf used for storing seasonings, etc. It needs to be cleaned frequently enough to prevent build-up.

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 a missing ceiling tile in the kitchen near the back door area. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. EHS took temperatures of items in the 3-Door Fridge (shredded cheese and butter) and found them both at 51F and 50F. Upon taking an ambient temperature of the unit, EHS saw an ambient temperature of 45F. REHS observed that there was a large bowl of pasta cooling in the 3-Door Fridge, against permit conditions. CDI. PIC removed the cooked pasta from 3-Door unit and moved the food to the Reach In Freezer. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed unlabeled working steel container of oil. CDI. Good employee added a label to the steel container of oil.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed two handles resting inside of flour and sugar. * REPEAT *

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. Wetstacking was observed throughout the area where clean dishes are stored.

5-205.15 Maintain a plumbing system in good repair. EHS observed significant leaking coming from the piping of the handwashing sink. Plumbing system shall be maintained in good repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster lid was open, as well as the dumpster doors.

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. EHS observed dust build-up on the ceiling vents over the hot bar line in the kitchen. 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. Several ceiling tiles were visably damaged. * REPEAT *

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed open raw chicken stored of raw fish in the Stand up RIF. EHS coached chef and PIC that even in freezer if raw foods are out of original packaging food must follow proper storage order procedures. -CDI- PIC moved chicken away from fish in RIF. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed rice without date mark as well as mac and cheese without date mark in stand up RIC. PIC stated Mac and Cheese and rice were prepped from the day before. -CDI- PIC added proper date marking to foods lacking date marking. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (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 scoop for rice sitting with its handle resting in the rice within the container. Scoops must be stored handle up.

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 buildup of food residue present on the exterior of prep surfaces and cooking equipment on the cook line of the facility. Increase cleaning frequency and thoroughness.

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 leak coming from ceiling near the stand up RIC. Leak must be repaired, EHS will follow up to ensure ceiling leak is fixed and maintained.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee washed hands correctly but turned off faucets to recontaminate hands without using a paper towel barrier. CDI- REHS explained proper procedure and hands were washed without recontamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P : Raw shell eggs stored over RTE food in reach in cooler. CDI- eggs moved to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Observed thawing chicken in running water of 84.0 F. Water must must be less than 70.0 F. CDI- chicken cooked within 10 minutes.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Rear door open during portion of inspection.

5-103.12 Provide water under pressure to all fixtures.-Pf: No hot water at Restroom handsink. Employee turned on hot water. Provide continuous hot water at all sinks.

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

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed a bell pepper being stored directly on rails in reach-in. CDI- PIC removed food item from location.

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 cooked beef ribs, macaroni in cheese mix, and white rice in reach-in with no date. CDI- PIC stated items were prepared on 2/5 and applied correct date. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed orthene fire ant killer being used around the walls of establishment. PIC stated that they were unaware that the item was not commercially approved. CDI- PIC removed item from facility.

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 being stored in water temping at 83F and the container had soil accumulation. CDI- PIC removed container and items to be w/r/s.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service articles being stored below steam table where heavy soil accumulation has occurred.

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 residue buildup on surfaces in the prep line. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed hose leaking next to water heater. *REPEAT*

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors being kept open. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed heavy debris accumulation around the receptacle.

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 cleaning needed on floors and walls throughout the facility. Increase cleaning frequency. *REPEAT*

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P : Raw shell eggs stored over RTE food in reach in cooler. CDI- eggs moved to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Found pans of food that were on the line previous night that did not cool from overnight. Foods ranged from 50.0 F to 71.0 F. CDI- all food above 41.0 F discarded voluntarily. Found potato salad dated 9/4 in prep top that was above 41.0 F. Voluntarily 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 Cooling Food Safely https://youtu.be/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 : Food that had not been cooled properly from overnight was in reach in cooler, and covered with plastic wrap. CDI- refer to # 20 above. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .Thin probe thermometer in facility was not functional. PIC presented thermometer he uses, thermometer was a cooking thermometer capable of taking hot temperatures only. Return visit within 10 days to see that a thin probe thermometer has been obtained.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some dead German roaches seen on floor of facility. No live roaches seen today.

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 build-up on surfaces in kitchen.

5-205.15 Maintain a plumbing system in good repair. Drip leak observed under prep sink.

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 general cleaning needed on the floors and walls.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- *Observed - food employee wash hands properly but ended hand wash by turning off faucets using clean hands, re-soiling clean hands. *CDI - EHS educated employee on mistake and observed proper hand washing from there. 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 .

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P - *Observed - Raw chicken above raw beef in reach-in freezer. *Observed - Raw fish above plantains in reach in freezer. *CDI - Chef reorganized reach-in correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. *Observed - 3 metal containers with food residue and debris. *CDI - handed to dish washer for recleaning. Note: no point deduction due to severity and amount in comparison to clean dishes. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster door left open in dumpster area. *CDI - EHS closed dumpster door and educated PIC on importance of closing door.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available for drying at beginning of inspection. CDI - PIC stocked towels.

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 on wire shelf above open package of shredded cheese in 3 door reach in. CDI - PIC placed eggs on bottom shelf. No signs of contamination observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 scoops in multiple dry storage containers with handles in contact with product. CDI - PIC Moved scoops to place handles above product. - 0.5 -

4-501.11 Maintain equipment in good repair. Observed 3 door reach in cooler at rear of kitchen with torn gaskets on middle and right side doors. Replace gaskets. - 1 - REPEAT

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 residues on dry storage shelving. Recommend higher frequency and more thorough cleaning. No value was not increased due to observed improvement. - 0.5 - REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, beef, oxtail, cold holding at temperatures above 41F. PIC voluntarily discarded. Visit will be done within 3 days to check on the temperatures. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil and chicken breaded, stored directly on the floor in the kitchen area.

4-501.11 Maintain equipment in good repair. Observed RI cooler in disrepair and unable to hold food at right temperature. Repeat

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 general cleaning needed on the floors.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks stored directly on the floor in the hallway.

4-501.11 Maintain equipment in good repair. Observed condensation dripping and pooling in tall reachin. PIC stated the dripping began on Saturday and a repair request has been made.

5-205.15 Maintain a plumbing system in good repair. Observed leak under handwashing sink. Establishment is using bucket to catch water. Repair or replace to prevent leak.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door and lid open on dumpster.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in-use sanitizer bucket stored on floor under counter top. -REPEAT- -1 point-

5-205.15 Maintain a plumbing system in good repair. Observed leak under handwashing sink. Establishment is using bucket to catch water. Repair or replace to prevent leak. -REPEAT- -1 point-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing wrist watches. -0.5 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth stored on prep table in kitchen. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in use sanitizer bucket stored on floor under cash register. -0.5 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. Observed utensils held in water with a temperature of 121F. CDI - Utensil hold was returned to stove top to be reheated. -0 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. Observed food debris and residues on shelving throughout establishment. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed leak under handwashing sink in kitchen. PIC stated that pipes under handwashing sink are scheduled for repair. -0 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. Observed damaged floor around drain causing small puddle of standing water next to drain. Observed ceiling tiles damaged. Needs repair. -REPEAT- -0.5 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 pans, ladel, knife, and large bowl stored as clean on shelves with food debris on them. CDI - All utensils were moved to be cleaned at 3-compartment 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed mac and cheese and rice with no date labels. PIC stated mac and cheese and rice were made on Saturday. CDI - Food was dated properly.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed many dead insects next to walls in back of kitchen. PIC stated pest control was out yesterday to spray for insects.

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 scoop handles in dry goods such as garlic and flour.

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 debris build up on shelving for dry goods and on wall basket above 3-comp sink. Needs cleaning.

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 floor around drain causing small puddle of standing water next to drain. Observed wall edging loose. Observed drain cover missing in prep area. Observed ceiling tiles damaged. Needs repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on prep surface next to knives and dry goods. CDI - Phones were removed. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta salad and potato salad in flip top cooler holding at temperatures between 51F and 52F. PIC stated that items were prepared approximately 4 hours prior to inspection, are held in flip top for the day's service, then discarded. CDI - PIC discarded potato and pasta salad. -1.5 points-

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in flip top cooler. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed breading mixture stored on floor near dry storage shelf. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on floor. -REPEAT- -1 point-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of plastic ware stored on floor. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on container of soup base on dry storage shelf. Designate an area for the storage of employee food away from equipment, customer food, and utensils. -0 points-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures for clean up of vomit/diarrheal events. A written procedure was given to and reviewed with PIC. Post written procedures in establishment. -0 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two sanitizer buckets stored on floor. -0.5 points-

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 utensils held in container of water with a temperature of 103F. CDI - Employee reheated container of water to 177F. -REPEAT- -0.5 points-

4-501.11 Maintain equipment in good repair. Observed reach in coolers at rear of kitchen with torn gaskets. Replace gaskets. -REPEAT- -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving used to hold condiments in kitchen with a build up of dust food residues, and debris. Recommend higher frequency and more thorough cleaning. -0.5 points-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chlorine solution was only registering 10 ppm (at least 50 ppm). CDI- solution was increased to 50- 100 ppm. 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 in top interior of ice machine. PIC will have someone clean it soon.

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 metals spoons stored in water in-between use at 100 F. CDI- Water was discarded at replacement water was reheated to 145 F.

4-501.11 Maintain equipment in good repair. Replaced torn gaskets on refrigerators located in back of facility. Replace/repair leaking pipe underneath 3 comp sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door on dumpster was open during inspection. CDI- PIC closed dumpster door.

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. Replaced two torn ceiling tiles in kitchen area.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwave soiled with old food waste.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer mixed with dish soap being used as sanitizer at front counter. EHS unable to get correct reading from test strip due to mixed solution. CDI: Education provided and food employee remade sanitizer solution.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine test strips water damaged. EHS will return within 10 days to verify facility obtained new test strips. 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-Observed Brunswick chicken (45F) ,stew beef (46F), and pasta salad (49F), cooled overnight all above 41F. CDI- Food voluntarily discarded, and explained and emailed proper cooling violations.

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 deep portions of Brunswick chicken and stew beef cooling in reach in unit.CDI-Food voluntarily discarded and explained and emailed proper cooling violations.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal pans on the dish rack.

4-501.11 Maintain equipment in good repair.-Observed rusted shelving in the reach in units and along the storage racks throughout the facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed in between gaskets of reach in units. Observed food debris and build up. Cleaning is needed inside the microwaves as well.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no written policy for Employee Health used for educating food employees. CDI - PIC given MCHD employee health policy via email. -1-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at kitchen or restroom. CDI - PIC given handwashing signs to post today. -0-

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 several different types of rice and other TCS food cooled overnight above 41F. PERMIT STATES THIS FACILITY SHALL ONLY COOK, COLD HOLD AND HOT HOLD TCS FOODS. NO COOLING IS PERMITTED. CDI - Foods voluntarily discarded and permit reviewed with PIC. -3- 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 deep portions of cooked rice cooling in reach in cooler. CDI - PIC voluntarily discarded. PERMIT STATES THIS FACILITY SHALL ONLY COOK, COLD HOLD AND HOT HOLD TCS FOODS. NO COOLING IS PERMITTED. -1- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil stored directly on floor near cook line. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nested on drying shelf near rear entrance. -0-

4-501.11 Maintain equipment in good repair. Observed shelf falling down under prep table, split gasket on reach in and two blown lights in hood. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on lids of dry good containers, shelving, back of cooking surface. -.5-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in unisex restroom for food employees. -0-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at kitchen handsink -0-

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 low grout between floor tiles and around rear floor drain near back door. -0-

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 no temperature change during the cooling process of collard greens and noodles. Collard greens were prepared at noon and noodles were cooked 45 mins prior to start of inspection. CDI- Both items were moved to freezer.

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 Facility is cooling down foods covered up. CDI- Items were uncovered. u

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

6-301.12 Hand Drying Provision - PF Observed no paper towels in the one employee restroom in use. Other restroom was used for storage of construction items. CDI (corrected during inspection) towels replaced in restroom.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a carton of eggs on the middle shelf of the 3 door refrigerator over celery and tomatoes. CDI by moving eggs to the bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed curry chicken and cabbage below 135 F in the hot hold cabinet. CDI by reheating both in the oven to over 165F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint.

4-501.11 Good Repair and Proper Adjustment-Equipment - Obserevd leak in the hand sink drain line and a small leak at the bottom of the water heater.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed leak in the roof near rear corner of the kitchen near the 3 door refrigerator. Water was not dripping on food or prep table. No Transitional items have been corrected and owner, Darren Dennis called during inspection and inquired about putting in a walk-in cooler instead of a blast chiller. Facility will need to submit a plan and get prior approval before installation.