RENALDOS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired ANSI food protection manager certification. PIC demonstrated knowledge by answering questions pertaining to food handling and food service during and after inspection. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple prep top cutting boards with burn marks and heavily cut or gouged surfaces. 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 most shelving units with moderate buildup of soil throughout kitchen. Observed inside of reach in refrigeration units in need of cleaning due to food debris buildup. Observed lids of hot holding pans with heavy food soil. Clean frequently to avoid soil accumulation. 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 black buildup on floors beneath stand in place equipment (pizza oven, three compartment sink, etc.)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired ANSI food protection manager certification. PIC demonstrated knowledge by answering questions pertaining to food handling and food service during and after inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two (2) stacks of pizza crusts in standing freezer contacting clean freezer shelves. CDI - PIC placed pizza crusts on readily available clean baking trays.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one (1) stack of single service plastic containers, stored as clean, with sticker residue, discoloration and food debris. Per conversation with PIC, containers are typically used two or three times before disposal. CDI - PIC voluntarily disposed of plastic containers. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed one (1) employee thermometer with minor food debris during calibration. CDI - EHS sanitized thermometer during calibrations. Clean and sanitize probe before use and storage. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) fruit flies over dirty dishes at 3 compartment sink. EHS observed spray pesticide EPA approved for use in for food service establishments at chemical storage. Utilize approved pest control methods and contracted pest services as needed to prevent pest entry.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) recently sanitized metal bins dry while west nesting. CDI - EHS separated out clean bins to allow for air drying.

4-502.13 Single-use and single-service articles cannot be reused. Observed approximately five (5) single use containers (Parmesan bins) used to hold TCS foods (chicken mixes, cooked chicken breasts, etc.) Utilize containers that can be washed, rinsed, and sanitized continuously.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple (four) prep top cutting boards with burn marks and heavily cut or gouged surfaces. Per conversation with PIC, cutting boards are scheduled to be replaced within the next month. Replace or resurface cutting surfaces as needed. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet of 3 compartment sink when faucet was turned on. Repair faucet as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired ANSI food protection manager certification. PIC demonstrated knowledge by answering questions pertaining to food handling and food service during and after inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 two (2) cans of household use only raid spray stored with other chemicals. CDI- PIC voluntarily discarded spray. REPEAT. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed one (1) sealed bottle employee advil stored above single service shelving. CDI - PIC rotated bottle to employee first aid kit.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed four (4) bottles at grill line and prep top one (white wine, butter, water) without labels. CDI- EHS demonstrated station labeling by placing labels at container locations.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food preparation (cooking and plating orders, rotating food items, etc.) with bracelet on wrist.

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 one (1) scoop stored in flour with handle making food contact. CDI - PIC with clean gloved hands removed scoop handle from food bin. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed spoons used to served hot holding food items stored on soiled portions of hot bin lids.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple (four) prep top cutting boards with burn marks and heavily cut or gouged surfaces. Replace or resurface cutting surfaces as needed.

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 most shelving units with moderate buildup of soil throughout kitchen. Observed inside of reach in refrigeration units in need of cleaning due to food debris buildup. Observed lids of hot holding pans with heavy food soil. Clean frequently to avoid soil accumulation. 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 black buildup on floors beneath stand in place equipment (pizza oven, three compartment sink, etc.) REPEAT. Note: No escalation in point deduction due to some noted improvements; EHS observed sweeping and floor cleaning occurring during inspection. Thoroughly clean all portions of floors, walls, and ceilings as needed to prevent soil accumulation.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage on prep unit cutting board. CDI- PIC moved drink to a lower shelf away from food prep.

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 can of raid spray stored with other chemicals. CDI- PIC voluntarily discarded spray.

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 most shelving units with moderate buildup of soil throughout kitchen. Observed inside of reach in refrigeration units in need of cleaning due to food debris buildup. Observed outside of all cold holding units, fryers, and oven in need of cleaning. Clean frequently to avoid soil accumulation. 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 heavy buildup of grease and dust on hood and hood fixtures above cook line. Observed floors and walls throughout kitchen in need of cleaning with specific attention to area around cook line. Clean frequently to avoid soil accumulation. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit in front of walk in cooler holding TCS foods above 41F, see temperature chart. Ambient temperature of unit is 50F. All TCS items in prep unit put on 4 hour TPHC until unit is repaired and verified by EHS. EHS will follow up within 3 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salmon eggs rolls and white rice cooling with lid covering products. CDI-PIC removed lids. Ensure cooling foods in containers are open or vented to allow cold air to cool foods quickly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed secondary containers of spices without labels. CDI-PIC labeled all secondary containers.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed metal shelving beside grill area and outside of all cold holding units, fryers, and oven in need of cleaning. Clean. 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 floors and walls near and behind grill area and around equipment throughout kitchen in need of cleaning. Clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw hamburger patties stored in grill drawer above pasta. CDI - Storage was rearranged. No contamination of pasta was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 can of household flying insect spray on shelf with chemical storage. Only pesticides that state for use in a commercial kitchen are allowed. CDI - Spray was removed from premises. - 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 shelving, bottoms and outside of multiple cold holding units in need of cleaning. Also, shelves around grill area were in need of cleaning. - 1 - REPEAT

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P 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 . Observed can opener with build-up on the blade. CDI - Can opener moved to be w/r/s.

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 foods inside the prep unit being held above 41F (Heavy cream and American Cheese). CDI - PIC stated that items were placed in prep unit at 1 PM today, Items were placed in WIC for rapid cooling. Improvement observed.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of oils, salt and seasonings with no label.

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

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 shelving in WIC in need of cleaning.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee using cell phone, after using cell phone, put gloves back on and attempted to begin prep. CDI - Food employee removed gloves and washed hands properly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine sanitizer inside 3 compartment sink below 50 PPM. CDI - Sanitizer in sink was replaced with sanitizer at the proper strength.

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 foods inside the prep unit being held above 41F (Heavy cream, lobster, raw shrimp). CDI - PIC stated that items were placed in prep unit at 1 PM today, Items were added to ice bath for rapid cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottle with no label. 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 multiple raid cans inside the kitchen. CDI - The raid was removed from the kitchen.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on the side of the 3 compartment sink. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled dry wiping cloths still in-use. CDI - All wiping cloths were replaced.

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 doors of RICs and other equipment in need of cleaning. CDI - PIC instructed employee to clean.

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 in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple dishes with oily residue and food residue that was stored as clean. CDI: dishes moved to the 3 comp sink to be w/r/s. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes being sanitized at 10ppm chlorine sanitizer. CDI: PIC added more chlorine and is now reading 50ppm-100ppm. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFa. -1.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with no chlorine test strips. VR within 10 days. -0.5-

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 food debris on the floor of the walk in cooler, walls by the flip top unit, and inside the prep reach in of the flip top unit. Recommend to keep clean to avoid harborage of insects and/or rodents. -0-

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 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 containers of garlic in oil dated 9/13 at the pizza station. CDI: EHS discussed with PIC Renaldo and voluntarily discarded. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies in the kitchen. Per PIC Renaldo, pest control comes about every 3 months or so. Recommend to have pest control to come more often if fruit flies continues to accumulate. -0-

4-501.11 Maintain equipment in good repair. Observed gaskets of prep reach in units at the pizza station torn. Per PIC, gaskets are on back order. REPEAT VIOLATION no points escalated due to gaskets on back order and PIC was able to provide proof of invoice. -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 facility with no vomit and diarrhea clean up plan. CDI: EHS discussed with PIC and provided a copy via email. REPEAT VIOLATION -0.5-

4-501.11 Maintain equipment in good repair. Observed torn gaskets at the pizza prep unit. Recommend to replace. -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 gaskets throughout kitchen with food residue buildup. Recommend to clean as often as needed. -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 dead light bulbs in the hood system. PIC stated and showed that new light bulbs were purchased and will be replaced soon. -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 facility employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and provided a copy of the updated employee reporting agreement via email. -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 facility does not have written cleanup procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and provided a copy of a cleanup plan via email. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple dishes and utensils stored as clean with food buildup. CDI: items were moved to the 3 comp sink to be w/r/s. -1.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC in the kitchen with no certified food protection manager certificate. CDI: manager came halfway through inspection and EHS explained to manager to appoint someone to be person in charge and be certified food protection manager when manager is not around. -2-

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 pizza sauce dated 8/19 in the walk in cooler. CDI: PIC voluntarily discarded. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door of dumpster open. Maintain all lids and doors closed to prevent harborage of rodents and/or insects. -0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open bottled water next to clean utensils. Moved to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked onions and peppers and shredded cheese in top of prep unit at 45-50F. Moved to walkin cooler to rapidly chill to 41F. Temps are likely due to leaving the prep unit top lid open. Keep closed during lower volume times. Observed individual cups of commerical ranch dressing and commercial Peruvian sauce (mustard base) at room temperature. They are brought out for lunch rush. They will be discarded within 4 hours of being pulled. If you wish to do this, move to Time as a Public Health Control (TPHC). Use the template provided for procedures and time stamp the container of sauces.

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 mixed greens, spinach, mozzarella, cut cabbage, and cooked mushrooms all without date marks. Dated during inspection. Return visit required.

3-501.13 Use approved thawing methods. Observed shrimp and lobster tails sitting at room temperature thawing. Running water was added.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of dressings/sauces without labels. Label.

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 plastic container in dry good. Use handled scoop.