US FRIED CHICKEN

REPEAT 4-501.11 Maintain equipment in good repair. Observed in-use hot holding cabinet with metal wires holding the doors together repair on sliding door. CDI: Repair or replace.

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 food debris and build up on floors around hard to reach areas of equipment. Increase frequency of cleaning.

REPEAT 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks and food being stored together with restaurant food items in RI and WIC. CDI: PIC relocated employee beverage to designated area.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed portioned mac and cheese and collards in WIC with prep date of 2/19. CDI: PIC voluntarily discarded products. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed hot holding cabinet with duct tape repair on sliding door. CDI: Repair or replace.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink being stored with food items in RI. CDI: PIC relocated employee beverage to designated area.

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 burger patties stored below raw chicken in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw Philly meat stored behind onions in cold drawers. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed missing label on spray bottle. -CDI- PIC properly labeled bottle. -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. Observed dust buildup on paper towel dispenser and wall near paper towel dispenser. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED facility with an incomplete employee health policy. No one was able to speak on the completed policy and what is required. CDI. Facility was educated on the policy, a new copy provided to the facility. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED and shrimps in RI at temperatures above 41F. CDI. PIC indicated that the unit got unplugged during cleaning. Unit was turned on and temp dropped. Facility did relocated the food to the WI for the main time. Repeat 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flying pests

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. Boxes of disposable items observed on floor upfront. Store single-use and single-service articles at least 6 inches off the floor. ****all other times were above the floor. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster upfront. 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 cleaning needed on ceiling and floors. Floors had standing water.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink in kitchen was blocked by shelf in front of it at beginning of inspection. Maintain hand washing sinks accessible for employee hand washing. CDI - PIC moved shelf away from hand sink.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Crate of jalapeños in walk-in cooler had mold growth on them. Food that is unsafe must be discarded. CDI - PIC discarded jalapeños.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Portioned potato salad and Cole slaw in display cooler measured 42-43F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in cooler to cool. 0 pts. 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 .

4-903.11(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. Boxes of disposable items observed on floor in walk-in freezer. Store single-use and single-service articles at least 6 inches off the floor. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Some oil containers and other items around dumpster enclosure. Keep waste in receptacles to prevent harboring or attracting pests. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket was on low shelf beside large container and jacket was touching container. Store employee personal items in a separate area. CDI - PIC washed container.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.Observed food in freezer without lids or covers

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flying pests

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed table stored directly in front of hand sink. CDI. PIC removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken in multiple places out to temperature. CDI. PIC voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 papers stored directly on the floor in the dry storage area. CDI. PIC removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored directly by customer drinks. CDI. PIC removed

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC arrived halfway through inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sauces in prep unit above 41F. Observed items in display case above 41F. Observed raw shrimp, Housemade white sauce and marinated chicken above 41F. Refer to temperature chart. -CDI- PIC placed items in freezer to rapidly cool. **REPEAT** -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 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 marinated chicken, raw shrimp and portioned potato and Cole slaw prepared today filled to the top with tight fitting lids and stacked on top of each other. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in freezer to facilitate rapid cooling. -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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed utensils in rice cookers with handles touching the rice. -CDI- PIC placed utensils upright. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a barrier to turn off faucet. -CDI- EHS educated PIC on proper handwashing technique and PIC rewashed hands and used a barrier. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handwashing sink near soda machine. -CDI- PIC provided signs. -1-

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 stored over raw lamb in RIC. -CDI- PIC corrected storage order. -1.5- 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed celery stored over RTE ketchup in RIC under prep unit. Observed unwashed tomatoes stored over RTE Cole slaw in stand alone RIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Mac and cheese in stand alone RIC over 41F. Observed raw chicken in cold drawer above 41F. Observed cut lettuce in prep unit above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded of Mac and cheese. PIC placed raw chicken in freezer to cool down. PIC placed cut lettuce in RIC to cool down. -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 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. Observed water, oil and seasoning salt on prep line with no labels. -CDI- PIC labeled items. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats/fruit flies in dry storage and clean dish area. -0-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed opened employee bottle of gatorade in reach in on shelf over large dressing containers. Needs to be properly stored separated from food.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed container with bread inside stored in kitchen handsink. CDI - Container was moved out of sink.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed foam cup taped to side of shelf above flip top cooler that PIC stated he uses to hold pens and other items. Small lighter was in the cup. CDI - Cup and tape was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed cooked chicken tenders stored under raw fish in reach in cooler. CDI - Storage order was corrected. REPEAT.

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 raw chicken and raw chicken tenders in bottom drawer cooler at 45 F. CDI - Chicken was voluntarily discarded by PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw fish and shrimp over cooked chicken wings in reach in. CDI - PIC rearranged storage order.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone sitting on prep surface of cooler. CDI- Phone was removed.

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 food in low boy cooler at 42/43 F. Lowboy cooler is opened and closed frequently and is under grill. CDI - Food was allowed to cool in unit as lunch rush ended. EHS suggested PIC set temperature of unit slightly lower to make up for the increase in temperature. REPEAT.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information 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 tomatoes cut during inspection placed in to reach in unit covered with plastic at 1:38 at 55 F tomatoes were still 55F at 2:20. CDI - Plastic covering was removed to allow tomatoes to cool more rapidly.

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 had vomit and diarrhea cleaning poster but not the full plan. CDI - EHS discussed requirements with PIC and provided the state made plan.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed container of raw eggs over bottles of sauces and container of cheese sauce. CDI - PIC stated the eggs were for the employees and he rearranged the storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac and cheese in small container hot holding. Mac and cheese temperature ranged from 132 F to 141 F. CDI - PIC stated food is microwaved in the sealed containers before being placed in hot holding. EHS discussed stirring the mac and cheese after microwaving to ensure all parts of the food reaches the appropriate temperature. Mac and cheese containers are reheated to 178.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potato salad at 43 F and slaw at 44F in display cooler. CDI - Potato salad and slaw were portioned this morning and moved to display cooler, so potato salad and slaw were moved to freezer to cool.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink behind order counter blocked by tanks for soda fountain. PIC stated he has contacted the company for the soda fountain to have it moved. VERIFICATION REQUIRED. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed liquid cheese dated 8/13 and milk dated for 8/15. CDI - Both cheese and milk were voluntarily discarded.

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 handle of scoop in rice and in shrimp. CDI- Handles were moved out of contact with food.

2-102.12 Certified Food Protection Manager - C Observed no certified food protection manager during inspection. Facility is not required to have a CFPM until 210 days after 5/21/2021. CFPM shall be onsite during inspections.

6-301.14 Handwashing Signage - C Observed no handwashing signage at employee restroom area. CDI-EHS provided hand wash poster. Owner posted posters at all hand sinks. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed kitchen area handsink blocked by table. CDI-table removed. Keep all handsinks accessible at all times.

3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF) During inspection EHS observe'/d two containers of what was described, by PIC, as non-continuous “par-cooking” of whole chicken wings and chicken wing sections. EHS was told that the chicken is cooked between 5-8 mins then removed from fryer and cooled in freezer then is cooked at customer order. Facility is not approved to do non-continuous cooking of chicken wings, philly steak, gyro meat, or any other TCS food items until they address their cooling equipment capacity issue (see violation #31) and go through plan review with MCHD. EHS discussed using TPHC with cooked chicken wings and provided TPHC form to owner and PIC. Also, the philly steak will be held in low boy cooler and cooked to order. EHS will email owner TPHC form. 30-day ITS is being issued for permit violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac n cheese (125F) and cooked spinach (130F) being hot held in hot box below 135F. Per food employee, both items were reheated to 165F and being hot held for 45 mins. CDI-PIC removed both food items and rapidly reheated both to over 177F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several individual containers of commercial Cole slaw and commercial potato salad stored in front area reach-in cooler holding above 41F. The ambient temperature was measured at 39F. Food employee stated all items were in unit since last night (5/26). CDI-PIC voluntarily discarded all items.

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Based on observation and discussing with staff the facility is cooling cooked chicken, cooked beef, and other TCS foods. The facility’s food permit prohibits them from cooling any food items due to the lack of a walk-in cooler and/or walk-in freezer. CDI-PIC and owner agreed to discontinue cooling any TCS foods and will submit plans for a walk-in cooler or freezer when they are able to. Owner will use TPHC for chicken wings only (see violation #16). EHS will email owner TPHC form. 30-day ITS is being issued for permit violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one bottle of oil and one bottle of water not labeled with the common name on grill line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloth sanitizer bucket with chlorine below 50 ppm. CDI-PIC added chlorine to bucket and raised the concentration to 100 ppm. Maintain concentration between 50-200 ppm.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of food containers and shopping bags stored directly on floor.

4-501.11 Maintain equipment in good repair. Observed front area display case with standing water. Contact service to repair or replace unit so that water is no longer standing in the unit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips during inspection. CDI-Owner arrived after inspection and produced needed test strips which were 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. Observed missing ceiling and exposed intake lines above grill area. Enclose exposed piping