SOUL KITCHEN

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pans of raw fish stored on shelf above bag of shredded cheese. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved shredded cheese to walk-in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 2 pans of collard greens measured 45-49F. 3 pans of beans measured 44-46F. PIC stated both items began cooling last night. Use shallow pans and blast chiller to cool TCS foods after cooking. CDI - PIC discarded out of temp food. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken on steam table measured 118-140F. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated chicken in oven to above 165F. 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 .

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 Beans and collard greens were cooled overnight in walk-in cooler in thick portions. Use shallow, uncovered pans in blast chiller to cool TCS foods after cooking. CDI - PIC educated on cooling methods and she discarded out of temp beans and collard greens. 0 pts. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Stacks of clean metal pans were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at one hand sink.

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 Mac and cheese and cut cabbage made the day before with no date mark. CDI PIC date marked item

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed one hand sink, prep sink and three comp sink with missing or torn sealant. Seal to wall.

5-205.15 Maintain a plumbing system in good repair. Observed leak at draining pipe of one hand sink. Repair

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 shared space dumpster with doors left open.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed collards, cabbage, and green beans holding below 135F. PIC stated that they have been having issues with that part of the hot well not holding items 135F and above. Items in those wells will be held on emergency TPHC, changing every 4 hours. VR required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one TCS item in WIC 41F and below. All other TCS items were holding between 42-48F in WIC. Ambient vacilated between 45- 38F after having allowed thermometer to stay in WIC for 15 minutes with door closed. Then EHS stood in closed WIC for 10 minutes watching the thermometer which rose and fell multiple times from 45 to 38F. PIC stated temperatures were taken in the WIC around 7:30 am and were in in the high 30sF. No temperatures were taken since that point. PIC voluntarily discarded all items holding above 42F and moved the other items to the other RICs. Facility needs to have WIC looked at by repairman. VR required. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed prep sink not able to shut off all the way, small stream of water running. Repeat. No escalation, previous plumbing issue was repaired.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee place raw pork into WIC and then begin to work with ready to eat food. CDI EHS redirected employee and employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork stored above BBQ sauce and raw fish stored over ketchup. CDI order changed. 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 mash potatoes on line holding below 135F. CDI PIC reheated quickly and placed back on line. EHS unable to confirm temp before placement back into hot well. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items and ambient in WIC holding above 41F. All TCS ready to eat items and cut cabbage were voluntarily discarded. Raw meat was holding below 45F and was moved to other coolers. EHS spoke with owner. Facility allowed to remain open and provided limited menu (what is left on hot line and in oven). WIC must be repaired today or owner needs to voluntarily close until repaired. VR required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple containers of TCS foods requiring date marking that were prepared yesterday with out date marks. CDI Items voluntarily discarded due to malfunctioning WIC. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ant walking on floor in prep area. Repeat.

4-501.11 Maintain equipment in good repair. WIC is not functioning properly. Ambient vacillating within minutes from 44 to 42 to 46. Maintaining all TCS food in WIC above 41F. Repair or replace. VR required

5-205.15 Maintain a plumbing system in good repair. Observed leak at three comp resulting in grey water running onto floor. PIC placed container to catch sewage water. Must be repaired immediately.

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 standing water on floor from leak at three comp sink. Clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food in WIC amongst retail food.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at front hand washing sink. Hand washing sinks must be equipped with soap. CDI - PIC placed soap dispenser at hand sink. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Bags of raw pork were stored on shelf directly above raw vegetables with no lid on them in walk-in cooler. Do not store raw animal foods above ready-to-eat foods or unwashed/washed fruits or vegetables. CDI - Raw pork moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Mac and cheese was being reheated for hot holding during inspection. Middle of pan only measured 130F after employee finished reheating the pan. CDI - Mac and cheese moved back to oven and reheated to above 165F. 0 pts.

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. 5 pans of green beans measured 46-49F in walk-in cooler and began cooling last night. TCS foods must cool within the proper cooling time/temperature parameters. CDI - PIC educated on cooling and the green beans were discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Green beans were cooled overnight in deep pans with lids on and were stacked on top of each other. Spread out TCS foods in shallow pans and leave cooling TCS foods loosely covered or uncovered. CDI - PIC educated on cooling methods and she discarded green beans. 0 pts. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 live insect along with several dead insects observed during inspection. Pests shall be prohibited from the premises. Large amount of garbage bags directly beside back door from yesterday. Ensure staff takes trash to dumpster to prevent attracting pests to the back door.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large amount of buckets and pans stored as clean that were nested while still wet. Allow utensils to adequately air dry before stacking up. 0 pts.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Single-use gloves boxes were being stored in restroom. Single-use and single-service articles must not be stored in restrooms. CDI - PIC moved them to kitchen. 0 pts.

5-501.15 Provide dumpster, waste containers that are of sound construction. No lids on dumpster. Contact waste management company to replace dumpster. // 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Bags of trash from yesterday were stored directly beside back door. Put waste in dumpster to prevent attracting pests. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC unaware of the duties to take delivery temperatures, properly train new employees for dishwashing, have handsinks supplied and to supply sanitizer for cleaning food contact surfaces between raw meat and poultry. VR no later than 10 days to ensure PIC has trained staff regarding cleaning food contact surfaces and is making sure handsinks are stocked. -1- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed the front handsink without soups and second handsink with a wall mounted hand soap dispenser that is not working. CDI - PIC provided soap at all handsinks. -1-

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed no sanitizer in use while cleaning dishes in 3-comp sink and while cleaning prep sink between raw chicken and raw pork and ground beef. CDI - PIC used bleach to make chlorine sanitizer and used available test strips to test. Chlorine sanitizer in use. -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: 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken, pork and ground beef thawing in standing water at room temperature at beginning of inspection. Parts of food were above 41F. Center was still 30F. CDI - PIC educated food employees that all parts of food shall remain 41F or below throughout thawing process. If using cold water, it shall be cold, running water. PIC put thawing foods in WI for remainder of thawing process. -.5-

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no sanitizer in facility at beginning of inspection. Facility uses quat as sanitizer, but there was none available. CDI - PIC made chlorine sanitizer from bleach during inspection. -.5-

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 coffee cup, twist top water bottle, open soda can all stored near food prep surfaces with active food prep.

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 employee wash hands for less than 10 secs. CDI- PIC re educated employee on how to wash. EHS observed proper hand washing by end of inspeciton. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed heads of cabbage with black build up on them. CDI- PIC voluntarily discarded the items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- EHS observed sticker residue on large white containers stacked together. CDI- EHS instructed PIC to move items to 3 comp sink and wash properly before next use. PIC stated items shall be cleaned properly 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed two reach in cooler functioning above 41F. Cut cabbage, heavy cream, butter milk, whole milk, chicken, cut collards, shredded cheese, raw shell eggs, beef stew, yams, rice, and mac n cheese above 41F. PIC voluntarily discarded the items. A VR will occur within 3 days to ensure all TCS foods are at 41F and below. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed glass cleaner stored with food contact surfaces. CDI- PIC moved item.

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- EHS observed one dented can stored with wholesome dented cans. CDI- PIC voluntarily discarded the item.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloth stored wet on food prep table.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed in use utensils stored in water at 110F.

4-501.11 Maintain equipment in good repair. - Observed two reach in coolers functioning above 41F.

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 shared space dumpster with debris all around and doors left open.

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 twist top drink stored above clean food contact surface and on food prep table.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- EHS observed employee used one glove hand to handle raw chicken. Employee switched glove hand to prep more raw chicken. Employee discarded the glove to handle clean food contact surfaces and attempt to prep food. CDI- Education was provided and EHS observed proper hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - EHS observed spoons, veg dicer, and metal pans stored clean according to PIC with food debris left on them. CDI- PIC moved items to 3 comp sink to be properly cleaned and sanitized 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- EHS observed two containers of mac n cheese not reach 165F. PIC stated the item was done reheating and going to be placed in the front hot well for service. CDI- PIC put items back into oven to reheat to 180F.

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. - EHS observed green beans and ribs from yesterday above 41F. See temp chart. CDI- PIC voluntarily discarded the items. Items were in deep containers in reach in and oven overnight. 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 .

3-501.17 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- EHS observed meat loaf without a date. EHS observed cut cabbage dated 3/29 however PIC stated it was from two days ago. CDI- PIC voluntarily discarded the items. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed in use bleach 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 non commercial pesticide in dry storage area. CDI- PIC removed from use.

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 ribs left in oven overnight to cool per PIC. EHS observed covered pan of green beans from day prior above 41F. CDI- PIC voluntarily discarded the items. 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 .

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 shared space dumpster with debris all around and doors left open.