NIKIS FOOD SHOP

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three containers of raw fish stored directly over open container of hot dogs and cheese in double door RIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage and raw pork stored directly over cut onions, cut peppers, and TCS pancake mix. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no form of time tracking for foods held on 4-TPHC. EHS informed PIC that labeling entire flip top with the month of October isn't proper 4-hour time tracking. PIC was allowed to time stamp items in the flip top unit. EHS educated PIC/staff and gave out new TPHC Spanish form.

4-501.11 Maintain equipment in good repair. Observed metal mesh strainer modified with handle and screws. CDI - PIC voluntarily discarded item. 4-501.11 Maintain equipment in good repair. Observed metal mesh strainer with rust built up stored clean above 3-comp-sink. CDI - PIC voluntarily discarded item.

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 above hotdogs inside the RIC. Observed two (2) pans of burger patties stored above unopened packages of bologna and deli ham in 2 door RIC. 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 one (1) open box of frozen sausage stored above bacon in reach in freezer. REPEAT. CDI - PIC and EHS rearranged storage order to prevent potential contamination. EHS provided additional reach in storage order charts in English and Spanish to PIC. Note: No escalation in point deduction due to some improvement in storage conditions. Fewer instances of improper storage hierarchy were observed throughout establishment; all uncovered portions of food in storage were actively cooling or in use. 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 one (1) portion of mashed potatoes at 119F - 129F at stove top. Per conversation with employee, potatoes had been prepared fewer than 2 hours prior. CDI - Employee reheated mashed potatoes to above 165F on flattop grill. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed several (greater than ten (10)) portions of TCS, non date mark exempt foods, including cooked sausage, opened deli ham chubs, sliced turkey and ham, washed and partially cut cabbage head, liver mush, boiled potatoes and hot dogs in 3 door RIC and 2 door RIC without date marks. Per conversation with head chef and food employees, items had been cooked, prepared and/or opened between the previous day (3/19) and day of inspection. Intention of establishment is to hold all of these items for greater than 24 hours. CDI - Head chef used sticker gun to affix date marks to all unmarked TCS foods. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed one (1) item (cooked chicken) at prep table without TPHC label. Per conversation with food employee, chicken was placed approximately thirty minutes prior. CDI - TPHC label was affixed to chicken. REPEAT. Note: at time of inspection, items in prep top were effectively cold holding and cooling and did not require TPHC procedures.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of establishment open at start of inspection. Per conversation with manager and head chef, door was open to clear out smoke and alleviate heat within kitchen. CDI - Door was closed prior to end of inspection.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed five (5) bins of raw animal foods (fish fillets and pork chops) cold holding effectively in bins of ice at frying station. EHS and PIC discussed proper storage of food such that it is not in direct contact with undrained ice (bags, drain pans, etc.) REPEAT.

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 above hotdogs inside the RIC. Observed one (1) unopened package of raw country ham stored above liver mush and sliced deli meats in standing RIC 1. Observed one (1) open package of raw fish fillets held above French fries in back area reach in freezer. REPEAT. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) repackaged portion of frozen chicken stored above steak in reach in freezer. CDI - PIC and EHS rearranged storage order to prevent potential contamination. EHS provided reach in storage order charts in English and Spanish to PIC. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed four (4) containers of RTE food (liver mush, sliced deli meats, bologna) in standing RIC without covers. CDI - Food employee began preparing foil covers for exposed RTE food portions. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed three (3) portions of RTE food (sliced deli meats, bologna, kielbasa portions) in standing RIC 1 with no date marks. Per conversation with head chef, item portions were prepared on the previous evening. All other prepared TCS food portions in establishment were properly marked. CDI - EHS affixed date marks to undated items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TCS foods in prep top (lettuce, sliced cheese, etc.) with no marking. EHS observed general time marks for schedule (6a - 10a, 10a - 2p, 2p -6p) but no indication of when items were placed on TPHC on date of inspection. Per conversation with PIC, TPHC was started approximately one hour prior to EHS arrival. CDI - New TPHC label was placed on prep top for 8a to 12p. REPEAT. Note: No escalation in point deduction due to some improvement; EHS observed proper TPHC labels for all other TPHC stations and no food items being held for greater than 4 hours.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed one (1) bottle of window cleaner without a label. CDI- PIC identified chemical and EHS labeled accordingly.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed five (5) bins of raw animal foods (fish fillets and pork chops) cold holding effectively in bins of ice at frying station. EHS and PIC discussed proper storage of food such that it is not in direct contact with undrained ice (bags, drain pans, etc.)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed approximately five (5) wet wiping cloths at prep tables and cutting boards, as well as one (1) soiled wiping cloth on employee apron belt. CDI - EHS and PIC reviewed in use wiping cloth procedures: once used, wiping cloths are to be stored in concentrated sanitizer or rotated to laundry bin immediately. PIC placed wiping cloths into laundry bin.

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 time (1) single service jar lid being held in flour bin at frying station. PIC stated that this was used for making salmon patties for fryer. CDI - EHS removed lid from dredge container. EHS advised use of multi-use, cleanable utensils.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at kitchen handsink pipe being caught by bucket. Repair plumbing as needed.

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 four (4) portions of employee food and drinks (cream cheese, pickled fish, beverages, etc.) stored over food held for resale (TPHC prep top, food in standing RIC 1, etc.) CDI - Food employees rotated food items to lower storage points to avoid contamination. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC unable to verbally recite or located Employee Health agreement. PIC was unable to identify reportable symptoms or diseases or the return to work policy for the establishment. CDI - EHS went over reportable symptoms and reportable diseases, EHS also showed the PIC where the employee health information was located inside the facility. For more information on employee health policy, 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 fish stored above hotdogs inside the RIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal containers, stored as clean with some food debris present on the food contact surfaces of the containers. CDI - Moved to the 3 compartment sink to be properly washed, rinsed , and sanitized. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed multiple TCS foods (sausage, liver mush, eggs, chicken, shredded cheese) with no time stamp. CDI - Items were placed on TPHC at 10 AM and the proper date marking was added. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed shredded cheese and chicken placed on TPHC at 6 AM, both items still held on TPHC after 10:30 AM. CDI - Items voluntarily discarded.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed can of raid (x2), residential roach traps, and can of hot shot roach spray inside the facility. CDI - Discard.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach at the rear kitchen area. Observed flies in the kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opening/hole at the bottom of the back door large enough to allow rodent/pest entry.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed salad dressing stored on the floor inside the dry storage area. CDI - Removed from the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet above the 3 compartment 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 interior of RIFs inside the facility with food debris on the bottom.

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 stored over meat preparation sink and area that holds TPHC items.

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing sign in men’s restroom available for employees. CDI - PIC given sign today. Post at handsink. -0-

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 reach in with raw fish, ground beef and pork stored together with raw beef on top of raw fish. 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

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed home fries held on TPHC to the left of grill without inclusion on existing written TPHC form. CDI - PIC added to form during inspection. Follow written procedure as outlined on form. -1.5- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of sanitizer stored directly above drink in rear of facility. CDI - Container of sanitizer moved. -0-

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 raw foods in ice at cook line without labeling. Some containers had fish and another had pork. REPEAT -1-

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a bottle of Tylenol stored above food products and a food prep table. CDI: PIC removed the medication bottle and stored it away from the food prep area.

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 salt/pepper/seasonings in metal pans near the make line without any labels. All working containers of food must be labeled. CDI: PIC had food employee create labels for the seasonings.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the facility. REPEAT VIOLATION. Note: Although this is a repeat violation, points were deducted not escalated since the amount of flies have reduced since the last inspection (conducted by the same EHS).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal pans wet stacked and stored in the clean dish area. CDI: PIC separated pans to allow proper air-drying.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed water-damaged test strips used to measure sanitizer concentration at the 3-compartment sink used to manually ware wash. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed the in-use manual warewashing solution temping at 101 degrees F at the 3-compartment sink. CDI: PIC discarded the warewashing solution and refilled with a wash solution that was temping at 121 degrees F.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 - REPEAT- Observed raw steaks in reach in stored above RTE potatoes in reach in cooler. Observed raw ground beef stored above whole cuts of meat and cooked potaotes. CDI- PIC corrected the storage order since no physical cross contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed a stack of medium sized metal pans with residue and debris build up. CDI- PIC moved items to 3 comp sink to be properly cleaned prior to next 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 .

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

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 rice scoop handle in the product of bulk rice. CDI- PIC corrected issue.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - REPEAT- Observed dumpster doors open and debris around the area. NOTE: Area is a shared space with non permitted establishments.

6-303.11 Provide required lighting intensity. - Provided 20 ft candles of light in the reach in. Observed no light provided in reach in near back door.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed parts of cabbage with dark growth and not safe for consumption. CDI- PIC voluntarily discarded the items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw ground beef stored above RTE turkey, bologna and ham chubs. CDI- PIC corrected the storage order since no physical cross contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer being used in 3 comp sink below 200 ppm quat. Sanitizer was observed at 50-100ppm quat. CDI- PIC voluntarily changed and washed/ re sanitizered items. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- REPEAT- Observed cooked potatoes cooling in the blast chiller in a deep covered container cooling for 60 mins at 45F with no rate of changed. CID- PIC had an employee use a shallow pan and uncovered item to quickly cool. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- Observed three containers of chicken said to be on TPHC however, there was not time marked to indicate the time the item shall be discarded or when TPHC had started. CDI- PIC was bale to place item on tphc for 7:30 am.

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- REPEAT- observed cooked potaotes not properly cool in one hour. Item was in a deep container and covered. CDI pic had employee place cooked potatoes in shallow pan to quickly cool in blast chiller. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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, non food contact parts of equipment, in between equipment and containers with minor food debris build up. Clean as often as needed to prevent and reduce the build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster doors open and debris around the area. NOTE: Area is a shared space with non permitted establishments.

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 damaged tile in front of coolers and minor debris build up in hard to reach areas. Hard to reach areas are underneath and behind equipment.

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 chicken gravy said to have cooled over night per pic above 41F. CDI- PIC volintariliy discarded the item. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed Salad, cut tomatoes and lettuce in reach in cooler being cold held above 41f. CDI PIC placed items in blast chiller to be cooled down to 41f or below. CDI PIC voluntarily discarded. Repeat -3 points. NOTE: Cooler functioning properly at 40F. EHS observed TCS foods over stocked in reach ins. After items moved cooler ambient temp was 38F. 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 - EHS observed chicken gravy not meet cooling parameters over night in a deep container inside of reach in cooler. EHS observed rice at 60f in blast chiller made in thick deep containers. CDI PIC placed rice in thin shallow pans in order to cool properly. 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. EHS observed sugar and seasonings with no label. - REPEAT

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomatoes and RTE ham and turkey cooling in RI unit with no rate change. CDI-PIC moved products to the blast freezer to rapidly cool.-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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage patty hot holding at 119 and liver mush at 120 under heat lamp. CDI-food employee reheated both to 165. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw fish, raw ground beef, raw marinated chicken, and RTE hot dogs at 46F and above. CDI-PIC moved out of temperature foods to reach in freezers and blast chiller. PIC called for repair of RI during inspection. Repeat -3 EHS observed repair man during inspection. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed prep top on TPHC that was not changed after the 4 hour window. CDI-PIC got food employee to restock prep top. -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 tomato slices and RTE ham and turkey cooling in a RI not intended to be used for cooling. Items were covered. CDI-PIC moved cooling products to the freezer and blast chiller. -0.5 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 .

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

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can stored among undented cans. PIC voluntarily discarded dented can. -0

4-501.11 Maintain equipment in good repair. - REPEAT- Observed one reach in functioning at 47-60F. Repairs made during the inspection.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf.- Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - EHS observed facility operating with food well above 41F, receiving foods above 41F, one employee improperly hand wash several times, improper use of TPHC, PIC also struggled with getting corrective action with discarding of food above 41F. EHS did not observe any employee or PIC use thermometer to ensure food was being served at proper temp or holding at proper temp. A VR will occur in 10 days to ensure safe food handling practices are being followed. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

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. REPEAT- Observed employee drinks stored above retail food in a reach in cooler and on prep table near fish prep. CDI- PIC moved items below restaurant foods.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- EHS observed employee wash hands after handling raw fish and use bare hands to turn the faucet off. This action recontaminates the hands. EHS observed same employee leave kitchen through back door and re enter the back door without a hand wash. CDI- EHS had to get employee to make a corrective action. By the end of the inspection ehs observed proper hand washing.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P - REPEAT- Observed raw chicken being received at 49F. CDI- Prior to delivery service leaving EHS had a discussion with PIC to ensure foods only are received at 41F and below. PIC voluntarily sent raw chicken back with delivery service personnel. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- REPEAT- Observed raw ground beef and raw fish stored above RTE chicken wings and produce in the reach in cooler. CDI- PIC was able to correct the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed meat slicer and several white containers stored clean according to PIC with food debris left on them. CDI- PIC moved items to 3 comp sink to be properly cleaned prior to next 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine ceiling and shield with dark, yellow and pink build up. Clean as often as needed to prevent and reduce the build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed two reach in coolers functioning at 50-52F. Reach in coolers were maintaining foods above 41F. See temp chart. A VR will occur within 3 days to ensure TCS foods are maintained at 41F and below. PIC voluntarily closed while equipment cooled down. PIC voluntarily discarded items above 41F. By the end of the inspection EHS observed reach in cooler near back door at 41F and front at 39F. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - EHS observed cooked chicken to be on TPHC per PIC however there were not written procedures provided prior to inspection. CDI- PIC added cooked chicken to TPHC procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- EHS observed cut lettuce, sliced tomatoes, prep salads, pork sausage link, pork sausage patty and raw shell eggs without a start and end time to be discarded. CDI- PIC voluntarily discarded the items.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Per pic ribeye steak may be cooked under final cook temp. A VR will occur within 10 days to ensure one is provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a degreaser without a label. CDI- PIC labeled the item. 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 pesticide stored near dry storage stating for residential use only. CDI- PIC removed pesticide.

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

4-501.11 Maintain equipment in good repair.- REPEAT- Observed reach in coolers functioning above 41F. EHS shall follow up with facility to ensure TCS foods are kept at 41F and below.

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. - EHS observed hard to reach areas of equipment with food and grease debris build up. Clean as often as needed to prevent and reduce the build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors and lids open while not in use. NOTE: Facility shares dumpster area with non permitted facilities.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 several absorbent ceiling tiles throughout the kitchen area. Observed broken floor tile, broken base boards, and rough wall junction near back door. All floors walls and ceilings shall be smooth, durable, and easy 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 hard to reach areas of floors and walls in need of cleaning due to food debris and grease residue build up.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- PIC was unable to provide documentation of being certified in a food protection managers course. - NOTE: Facility has 180 days from issuing of permit to obtain the certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. REPEAT- Observed employee drinks stored above retail food in a reach in cooler and on prep table near fish prep. CDI- PIC moved items below restaurant foods.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P - Observed raw ground beef being received at 45-47F. CDI- PIC was able to place item in freezer to quickly cool. NOTE: facility employee brought the food items from a local store and without proper cold holding equipment is provided when in transit. Use cooler and ice if needed. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -REPEAT- Observed raw pork chops and raw ground beef stored above RTE potatoes and bologna in a reach in cooler. Observed raw sausage stored above RTE shredded cheese. CDI- PIC was able to correct the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- Observed employee stack properly washed and rinse food contact surfaces in the 3 comp sink with less than inch of sanitizer in the compartment. EHS observed food contact surfaces not properly sanitized since they were well above the sanitizer water. CDI- Education was provided and employee properly filled the compartment. 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- EHS observed collards and pinto beans below 135F. See temp chart. CDI- PIC reheated items to at least 165F. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 REPEAT- Observed four containers of sliced deli ham without a date mark in the freezer. PIC stated the items were prepared today and would be kept for future days. EHS observed cooked potatoes without a date. Observed brown gravy and rice dated for today however PIC stated items were made yesterday. CDI- PIC voluntarily discarded all item’s except sliced ham which was able to be properly date marked. NOTE: Improvement has been noted from last inspection. However if the violation occurs again full point deduction will occur. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed five labeled employee medications stored with retail food and above prep areas. CDI- PIC moved all items.

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. 4-501.11 Maintain equipment in good repair. -REPEAT- Observed rough absorbent wood in dry storage area used for shelving. Violation is noted on non compliant items of transitional permit.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf-REPEAT- Observed manual warewashing wash water at 98F. CDI- PIC provided 120F water.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 several absorbent ceiling tiles throughout the kitchen area. Observed broken floor tile, broken base boards, and rough wall junction near back door. All floors walls and ceilings shall be smooth, durable, and easy to clean. NOTE: these items are on the list of non compliant items of the transitional permit. No point deduction occurred. Improvements have been made. However if the violation is noted on the next inspection point deduction will occur.

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 employee drinks stored above retail food in a reach in cooler. CDI- PIC moved items below restaurant foods.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed an employee wash hands for only 10 secs and another employee wash hands and at the end of the procedure use bare hands to turn the faucet off. The action of using bare hands re contaminates the hands. CDI- Education was provided to both employees and EHS was able to observe proper hand washing by the end of the inspection. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed one employee fill a water cup at the hand sink. CDI- Education was provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw pork chops, raw sausage, and raw beef stored above RTE chicken wings, cheese, and sauces. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed several knives and vegetable slicer with food debris left on them and stored clean according to the PIC. Observed sanitizer in three comp sink in attempt to be used at 0 ppm Cl. CDI- PIC provided sanitizer at 200 ppm Cl and re washed all soiled food contact surfaces. 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. 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/y0SjmnabFaY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - Observed cut tomatoes and prepared salads (with boiled egg and cheese) in a reach in cooler not meet proper cooling rate for ambient cooling. See temp chart. CDI- PIC was able to place items on TPHC since they had been prepared at 9 AM from cold ingredients EHS observed at 40F during inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed diced ham, sliced turkey, sliced ham, milk, potato salad, gravy, and rice all above 41F. PIC stated items should have been 41F and but employees must have left on the counter to long. CDI- PIC was able to place items in the reach in freezer to quickly cool. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 sliced bologna and sliced deli ham in the reach in freezer without dates and preparation occurred 3 days prior to the inspection according to employees. Observed cooked minced chicken, cooked potatoes, diced ham, sliced ham, and sliced bologna dated for today. However employees stated items were from 3 days ago. PIC stated they must have put the wrong date on the items. PIC was able to correct the dates. A VR will occur within 3 days to ensure proper date marking is occurring. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- Observed raw shell eggs on TPHC according to an employee and on written procedures for 4 hr tphc however PIC did not mark the start and end time of TPHC. CDI- PIC was able to properly mark the correct time. NOTE: All other TPHC items were correctly marked.

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 ambient prep salads and cut tomatoes not cool within an hour of first and second temp. EHS observed items covered an in reach in coolers attempting to cool. CDI- PIC was able to place items on TPHC 9am-3pm. NOTE: Permit condition already in place to ensure primary cooking and cooling of foods does not occur. If violation of cooling occurs permit action will occur. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed sausages cooling at ambient air. CDI- PIC had an employee move items to reach in cooler to thaw.

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 large box of napkins stored on the floor of dry storage area.

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. 4-501.11 Maintain equipment in good repair. - Observed gasket on 3 door reach in cooler torn. NOTE: This item is on non compliant items of the transitional permit. Equipment is functioning properly. Observed rough absorbent wood in dry storage area used for shelving.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed wash water at 87F. CDI- PIC provided hot water at 127.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed out door waste containers doors and lids open. NOTE: PIC stated the dumpster is shared with non permitted facilities in the same shopping area.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 several absorbent ceiling tiles throughout the kitchen area. Observed broken floor tile, broken base boards, and rough wall junction near back door. All floors walls and ceilings shall be smooth, durable, and easy to clean. NOTE: these items are on the list of non compliant items of the transitional permit. No point deduction occurred.