TROPICAL GOODIES 2

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed expired servsafe, no certified food safety manager present. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above bell peppers, cheese, and milk inside standing RIC. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door propped open allowing entry of insects. Facility will need to keep door closed, install a screened door or install fly fans to leave door open.

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 top of cutting board. CDI - Phone was removed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the time of the inspection. PIC servsafe expired 02/2026. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee using phone and then donned new gloves to prepare an order. CDI - Food employee educated and hands washed.

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 the interior of the microwave in need of cleaning. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed dishes at the 3 compartment sink being washed, sanitized and rinsed after. CDI - Wash, rinse, sanitize order was corrected and dishes will be sanitized before use. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef patties hot holding at 128F. CDI - Made 1 hour prior, allowed to reheat. 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 3 bags of shredded cheddar, sour cream and unsalted butter above 41F. Ambient of cooler observed at 51F. Items moved to working RIC to rapidly cool. EHS 3 day verification visit required. 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 .

4-501.11 Maintain equipment in good repair. Observed blast chiller no working. PIC stated it is not wired correctly. Per last inspection, PIC stated blast chiller is in need of new parts and needs repairs. Facility will keep logs when blast chiller is repaired before permit can be amended to allow cooling. Observed RIC not functioning near the restroom.

4-501.11 Maintain equipment in good repair. Observed blast chiller no working. PIC stated it is not wired correctly. Per last inspection, PIC stated blast chiller is in need of new parts and needs repairs. Facility will keep logs when blast chiller is repaired before permit can be amended to allow cooling.

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 hand sink in back prep area in need of cleaning. Observed one reach in cooler with build up. Observed reach in freezer with ice build up and debris build up. Increase cleaning of these areas.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed handwashing sink without paper towels. CDI - PIC provided paper towels. 6-301.14 Post a handwash sign at each handsink. Observed sink in bathroom without handwashing sign. PIC provided sign for bathroom.

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 microwave with food debris build-up on interior surfaces. PIC to address cleaning frequency.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed container of cabbage in the steam well at 128F. CDI - PIC voluntarily discarded cabbage. 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 .

3-304.12 (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 container of water at 135F used to store in-use utensils with build-up of debris. PIC changed out water.

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 of debris in bottom of RIC and reach-in warmer. Observed debris build-up on equipment surfaces. PIC to address cleaning schedule.

5-205.15 Maintain a plumbing system in good repair. Observed drain of handwashing sink by back door loose from j-trap and leaking water on the floor. Observed drain from 3-comp sink leaking. PIC stated a plumber has been contacted for repairs.

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 ceiling tile with vent in bathroom detaching from ceiling. PIC stated that building owner is aware of issue to schedule for repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic container stored inside the hand sink. CDI - Items removed from the hand sink.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed dishes at the 3 compartment sink being washed, sanitized and rinsed after. CDI - Wash, rinse, sanitize order was corrected and dishes will be sanitized before use. 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 .

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 residential boric acid stored inside the facility. CDI - Boric acid removed from facility.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door left open.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observation: EHS observed clean metal pans wet stacked next to the dishwashing sink. CDI: EHS provided education and the pans were stacked properly to allow for air drying.

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 dry storage shelving in need of cleaning.

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 EHS observed food debris in the microwave. More frequent cleaning is recommended.

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observation: EHS observed rice and beans being reheated in the microwave from the hot holding line. A food employee reheated the item in the microwave to 145F. CDI: EHS provided education to food employee and the item was reheated to 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observation: EHS observed rice/beans and cabbage in hot holding wells temping at 118F. PIC stated the items had been put in the hot well approximately 30 minutes. CDI: EHS advised PIC that they cook reheat the item to 165F. Rice/beans were reheated to 165F cabbage was removed to be reheated. 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 Observation: EHS observed unsalted butter and shredded cheese temping at 46F in the RIC. The RIC ambient temperature was 48F. Items were moved to properly functioning reach-in cooler. 3-day VR REQUIRED. REPEAT. Establishment will be placed on a risk control plan for repeated cold holding out of compliance on 3 consecutive inspections. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observation: EHS observed raw chicken thawing in the prep sinks with no water running and the item was not completely submerged. CDI: EHS provided education and approved thawing methods were used. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observation: EHS observed clean metal pans wet stacked next to the dishwashing sink. CDI: EHS provided education and the pans were stacked properly to allow for air drying.

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. Observation: EHS observed rusting shelving in the RIC. Repair.

5-205.15 Maintain a plumbing system in good repair. Observation: EHS observed a leaking pipe under the 3-compartment sink. PIC stated they put in a work order for the equipment.

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. Observation: EHS observed floors and walls throughout the facility in need of cleaning. EHS observed wall damage near the front doorway, build-up under shelving and prep tables. EHS observed a missing tile and two holes in the ceiling in the bathroom. Repair. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed handwashing sink next to the water heater being used as storage ( personal drink & oven mitts) and to dispose of liquids. -CDI- PIC was notified; items were removed and hand sink cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed in stand-in reach cooler shredded cheese and unsalted butter measuring at 55F. Ambient temp observed at 52F inside cooler. -CDI- PIC moved food items into a different cooler to rapidly cool items below 41F. VR 3-day verification required. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed fish being thawed in prep sink with running water temping at 80F. -CDI- PIC immediately removed fish to begin the cooking process.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .- Observed no thin probe thermometer. VR 10 day verification required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies inside the premises. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door left completely open. PIC has work order in for new screen door.

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-use/single-service items on the floor.-CDI- Food employee relocated items on top of a basket near the register.

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 storage shelves with food debris and in need of cleaning. No point escalation due to different equipment/area in need of cleaning.

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 throughout the facility in need of daily cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at either hand sink. CDI - Employee went and purchased hand soap and placed at hand sinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed white rice and curry chicken held below 135F inside the hotbox. CDI - Rice voluntarily discarded. Curry Chicken placed on stove to reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed unsalted butter (x2) and shredded cheese held above 41F inside the RIC. RIC was observed at 48F ambient temperature. Items moved to RIC working properly, for rapid cooling, items purchased today at 12 PM. 3 day Verification required.

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 household pesticides in facility for ants and other insects. CDI - Food employee removed from facility.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door cracked open, observed front door left completely open. Recommends screen for front door.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed employee attempting to wash produce in 3 compartment sink set up for washing dishes. Used dish water and dirty dishes present at the sink. CDI - EHS intervened and PIC washed produce in prep sink.

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 the interior of RICs in need of cleaning. Exerior of equipment in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at 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 walls and floors in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no manager not a person with certification at beginning of inspection. -1- Observed PIC without certification. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed opened packages of sugar and other dry goods on shelf near RI freezer. Protect these items between uses. -0-

7-206.13 Use non-toxic tracking powders for pest control to avoid contamination. -P Observed boric acid tracking powder in use near restroom for pest control. CDI - PIC cleaned and will use non-toxic powder, such as flour, talcum, corn starch or other non-toxic base. -1-

4-501.11 Maintain equipment in good repair. Observed lower door gasket coming off hot box. Repair. -.5-

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 on handles of cooking equipment, on back splash of stove and on shelving used to store dry goods. Clean often enough to prevent buildup. -0-

5-205.15 Maintain a plumbing system in good repair. Observed slow draining handsink near rear entrance. Per PIC, facility will repair. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. Keep closed between use. -0-

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. 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 buildup on walls near cooking equipment. Observed some baseboard separating from wall near kitchen entrance. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed serving spoon in basin of handsink. CDI - Item removed. -2- REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no paper towels nor handsoap at handsink. CDI - Items provided by PIC.

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 buildup on inside upper parts of microwave. Clean often enough to prevent buildup and cover foods while reheating. -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 cooked pasta, cooked rice and layered mac and cheese for baking cooling overnight at 44-58F this morning. CDI - PIC voluntarily discarded and PIC reminded that permit states NO COOLING due to no cooing equipment. -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 cooling not achieved in RI coolers overnight. Per permit conditions, facility shall not cool due to limited cooling equipment. CDI - PIC voluntarily discarded. -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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen chicken thawing in cold running water at 86F. CDI - PIC immediately cooked chicken and reminded that cold water is warm this time of year. EHS advised thawing under refrigeration. -0-

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed buildup on outside of cooking pots and pans stored on drying shelf and on inside of container used to store serving utensils. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed oven mitt and other items stored in basin of handsink near rear entrance to kitchen. CDI - Items removed. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored directly above frozen vegetables in RI freezer. Per PIC, these items were purchased today. CDI - PIC rearranged storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding cabbage at 112F. REPEAT. CDI - PIC reheated food to above 165F. 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 . POINTS NOT ESCALATED TODAY AS THE CONDIITON WAS MUCH IMPROVED OVER LAST INSPECTION. -1.5-

5-205.15 Maintain a plumbing system in good repair. Observed slow draining handsink near rear entrance. Per PIC, facility is storing items inside to discourage use of this handsink. EHS advised PIC that handsink shall be accessible and in good repair. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. Keep closed between use. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items such as rice, rice and beans hot held below 135 F. See temp chart. REPEAT. CDI - PIC reheated food to 165. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items such as milk and unsalted butter cold held above 41 F. See temp chart. REPEAT. CDI - PIC voluntarily discarded. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door propped open without pest barrier.

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 in water at 117 F. CDI - PIC reheated water.

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 boxes of single use food trays stored on floor. CDI - PIC moved to shelf.

4-501.11 Maintain equipment in good repair. Observed non-working reach-in unit in facility. Observed gasket covered in duct tape on reach-in unit. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sink pulling away from the wall and no longer sealed to adjoining wall. 4-502.11(A) Maintain utensils in good repair. Observed knife with chips along blade. Observed painted knife with chipping paint on blade. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with burns and deep cuts.

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 rusted shelving in reach in unit. Observed food debris on non-food contact surface of clean food equipment. REPEAT.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC unaware of hot holding, final cook and cold holding temperatures. CDI - EHS advised PIC about correct temperatures and emphasized importance of having a CFPM during all operating hours to ensure food safety. -1-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsinks in kitchen nor at handsink in restroom. CDI - PIC went to the store to purchase paper towels. Supply all required items at handsinks for proper handwashing. REPEAT -1- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS MUCH IMPROVED OVER LAST INSPECTION.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked mac and cheese and rice cooling overnight in reach in cooler at 46-64F. CDI - Food voluntarily discarded. EHS reminded PIC upon return that permit states facility shall not cool TCS foods due to no cooling capacity and equipment. -3- CONTINUED NON-COMPLIANCE MAY RESULT IN PERMIT ACTION OR A RISK CONTROL PLAN.

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 rice in steam table hot holding at 120F and beef gravy in hot borax holding at 110F. CDI - Items voluntarily discarded and EHS reminded PIC of proper holding temperatures. -1.5-

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 cold holding milk at 62F, rice and red beans and rice cold holding above 41F. CDI - Items voluntarily discarded. REPEAT -3- CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed two types of rice cooled overnight still above 41F. Permit stated facility is prohibited from cooling due to lack of cooling capacity and equipment. CDI - Food voluntarily discarded. -.5-REPEAT CONTINUED NON-COMPLIANCE MAY RESULT IN PERMIT ACTION OR A RISK CONTROL PLAN. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cooling of rice in reach in coolers. Per permit conditions, facility shall not cool due to lack of cooling capacity. CDI - Cooled foods voluntarily discarded. CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed on e food employee preparing and serving food without an effective hair restraint. Wear an effective hair restraint. -0-

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 on hood system. Clean often enough to prevent buildup. -.5- REPEAT

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC at facility with management duties. CDI - PIC showed up after 5 minutes and then went to store to shop. -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no manager not a person with certification at beginning of inspection. -1-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed food employee at the facility working for two months without Employee Health training. CDI - EHS educated food employee about required symptoms, illnesses, exposure and exclusion. REPEAT -1-

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 food employee without knowledge of where to find written plan. CDI - EHS educated food employee on where written plan is located as well as the requirement to have a written procedure. Procedure is posted at entrance to kitchen. -.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsinks in kitchen nor at handsink in restroom. CDI - PIC went to the store to purchase paper towels. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed gallon container of chicken buillon stored in basin of rear handsink at beginning of inspection. Per food employee, this handsink does not work. Operation of handsink verified today. Handsink works. CDI - Item removed. -1-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked mac and cheese, beans and rice cooling overnight in reach in cooler at 48-57F. CDI - Food voluntarily discarded. EHS reminded PIC upon return that permit states facility shall not cool TCS foods due to no cooling capacity and equipment. -1.5-

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 cold holding milk at 56F. CDI - PIC voluntarily discarded after PIC stated milk was purchased last night. -0-

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 household pesticides in facility for ants and other insects. CDI - Food employee removed from facility. 7-206.13 (B) Use only non-toxic tracking powder to prevent cross-contamination. Observed boric acid based tracking powder in facility. CDI - Food employee removed from facility.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed beans and rice, greens and mac and cheese cooling in reach in cooler at beginning of inspection. Permit stated facility is prohibited from cooling due to lack of cooling capacity and equipment. CDI - Food voluntarily discarded. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to go containers and catering containers stored on top of reach in cooler with food contact surface facing up. Turn these upside down. Observed cleaned and sanitized serving utensils stored in metal container with debris inside. Clean container often enough to prevent buildup.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink in restroom falling away from wall. Seal to the wall. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine used for 3-comp sink sanitizing of dishes. No test kit available during inspection. VR no later than 04/01/2022 to ensure facility has chlorine test strip for measuring sanitizer concentration.

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 on hood filters and back sides of equipment. Clean often enough to prevent buildup. REPEAT -1-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter behind dumpsters in corrale. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed food employees unaware of the Big 6 foodborne illnesses. CDI -EHS showed PIC nontyphoidal Salmonella along the bottom of the Employee Health Policy visual learner poster and food employees educated. -0-

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 vomiting and diarrheal event written plan available today. CDI - PIC educated about the 2017 NC Food Code changes. Information given to PIC today via email.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on food contact surface of serving utensils stored together in hot water between uses. Observed buildup on knives stored as clean on magnetic stripe beside 3-comp sink. CDI - PIC cleaned these. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked rice, greens and curry chicken stored on rear prep table and drying shelf at 83-96F for about one hour per PIC. PIC stated these items will be reheated above 165F before placing in-service. CDI - EHS advised PIC of permit conditions stating the process allowable for TCS foods. Per permit to operate: This FOOD ESTABLISHMENT is prohibited from cooking and then cooling foods due to equipment limitations. Facility may cook, hot hold in the steam table(s) and discard leftovers. Facility has (2) one door reach in coolers and a 2 door reach in freezer. Foods reheated. REPEAT -3-

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 floating debris inside hot water at 99F used for storing in-use utensils. CDI - PIC changed water and temperature of new water was 203F.-0-

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 bottles stored directly on the floor. Keep at least 6 inches above floor. -0-

4-501.11 Maintain equipment in good repair. Observed missing handles on hot line lids. Repair or replace. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed buildup on facing and behind cooking equipment and on front of reach in coolers. Clean often enough to prevent buildup. REPEAT -.5-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shelled unpasteurized eggs stored above milk and other RTE foods in reach in cooler. CDI - PIC rearranged storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above raw fish in reach in freezer that was not frozen solid. CDI - EHS advised PIC of correct storage order and storage order corrected. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked rice and reheated curry chicken hot holding at 129F. CDI - PIC actively stirred rice from the bottom and split into 2 pans and curry chicken reheated above 165F. -1.5-

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 raw chicken cooling covered with plastic wrap in metal pan inside reach in cooler with ambient air 60F. CDI - PIC moved raw chicken to reach in freezer for cooling. Observed Mac and cheese mixed for baking in reach in cooler containing freshly cooked macaroni cooling in reach in with ambient air temperature reading 60F. CDI - PIC moved macaroni to reach in cooler with ambient air temperature of 45F. *PIC advised by EHS today that permit condition states “ • This FOOD ESTABLISHMENT is prohibited from cooking and then cooling foods due to equipment limitations. Facility may cook, hot hold in the steam table(s) and discard leftovers. Facility has (2) one door reach in coolers and a 2 door reach in freezer.“ Facility shall discontinue cooling cooked foods for next day service per permit conditions. Facility has also added one additional 1 door reach in not currently documented on permit.*

3-501.13 Use approved thawing methods. Observed raw chicken thawing under cold running water at 83F. EHS advised PIC that if the method of thawing is under cold running water, the temperature of the cold water shall be 70F or below. Foods thawing shall remain at or below 41F during the thawing process. Raw chicken warmed up to 70F during thawing process. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food employees wearing an effective hair restraint today. Examples of effective hair restraint include caps, hair nets, scarves and other effective means of restraining hair. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on steam table shields and the outside covering of food thermometer. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink closest to three compartment sink. Establishment was using napkins to dry hands at handwashing sink closest to cook line. CDI - PIC purchased paper towels from nearby establishment during inspection. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed PIC hand mix chlorine at three compartment sink to sanitize equipment and utensils. Chlorine sanitizer concentration was in excess of 200ppm. CDI - PIC was advised to drain sink and fill with sanitizer with a concentration between 50ppm and 200ppm. PIC was instructed on how to properly mix sanitizer to achieve correct concentration. -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of oil, flour, ketchup, and sugar stored on floor. -REPEAT- -1 point-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed large box of napkins stored on floor next to reach in cooler. -REPEAT- -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy debris and residues on and around fryers, in the bottom of reach in coolers, and on shelving throughout. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of debris and soil under shelving, walk in coolers, and under fryers. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Needs to be certified. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf-Soap is needed in the employee restroom. CDI-Soap provided. REPEAT. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed holding dish stored directly on hand washing sink. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pasta, potatoes salad, milk in RI, cold holding at temperatures above 41F. CDI. PIC voluntarily 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 soup, pasta, milk, potatoes salad, cheese from yesterday in RI without date marks. CDI. PIC voluntarily discarded. ***All other food was date marked.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer in the facility at the time of inspection. PIC got one.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead flies in the RI cooler. CDI. PIC removed.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the kitchen working with no hair cover. Needs to wear one when working with food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use spoons stored directly on the floor in the dry storage area. Needs to be removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kid in the facility at the time of inspection. PIC provided one.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Needs to be certified. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf-Soap is needed in the employee restroom. CDI-Soap provided. REPEAT. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed holding dish stored directly on hand washing sink. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pasta, potatoes salad, milk in RI, cold holding at temperatures above 41F. CDI. PIC voluntarily 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 soup, pasta, milk, potatoes salad, cheese from yesterday in RI without date marks. CDI. PIC voluntarily discarded. ***All other food was date marked.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer in the facility at the time of inspection. PIC got one.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead flies in the RI cooler. CDI. PIC removed.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the kitchen working with no hair cover. Needs to wear one when working with food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use spoons stored directly on the floor in the dry storage area. Needs to be removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kid in the facility at the time of inspection. PIC provided one.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.No points taken. Establishment still under transitional.

6-301.11 Provide soap for handwashing at each handsink. -Pf-Soap is needed in the employee restroom. CDI-Soap provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-At the beginning of inspection, observed goat and stew beef sitting at the steam table below 135F. CDI- Items were reheated.

3-501.13 Use approved thawing methods.-Observed raw chicken thawing in standing water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed flour and other seasonings out of its original container not labled.

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 styro-foam bowls being used as scoops.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed single-service utensils, napkins, bowls stored on the floor and on racks that is less than 6 inches off the floor.

4-501.11 Maintain equipment in good repair.-Remove the rusted shelves in the tall reachin cooler by freezer and caulking is needed at the handsink in the employee restroom.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed heavy grease build up and debris on the side and underneath the fryers & grill, underneath prep tables, & along storage racks. Cleaning is also needed inside the coolers and freezers.

5-205.15 Maintain a plumbing system in good repair.-Observed a leak at the handsink in the employee restroom.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.-Replace the chipped floor tiles throughout the facility. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Cleaning is needed throughout the facilty.

6-202.11 Light Bulbs, Protective Shielding - C-A protective shield is needed in the kitchen

General comment 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager. Facility has until the transitional permit expires (3/3/2020) to provide someone certified.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice holding below 135F in the steam table and greens below 135F on the back prep table. CDI - item was reheated to at least 165F; see temperature chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese at 48F in the reach in cooler and cut cabbage at 79F on the back prep table. CDI - cheese was placed in the reach in cooler to cool. The cabbage was placed on the stove to cook; see temperature chart.

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

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

General comment 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a box of napkins and a box of single service silverware stored on the floor. CDI - items were placed on a shelf.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Facility does not have test strips for their bleach sanitizer. Verification required 10/18/19.