ISLAND FLAVORS

5-202.12 Provide at least 100F water at handsinks. Observed water at the front handwashing sink only reaching 83F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked foods in the WIC above 41F. PIC stated that they received a large poultry order this morning and the WIC door was open for a while. CDI EHS observed the ambient air temperature and food temperatures drop down below 41F during the inspection. 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 .

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 salt fish on TPHC without time stamp. CDI EHS educated PIC and he put time on fish container.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed multiple pans of cooked food in the WIC not covered. EHS explained that unless the food is cooling it must be covered when stored in the WIC. REPEAT

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 multiple utensils stored in a pan of water that was less than 135F. CDI Cook put pan of water on the grill to maintain 135F.

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed wet stacked pans and containers. CDI Pans were inverted to air dry. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the prep top with deep grooves that can not be effectively cleaned and sanitized.

5-205.15 Maintain a plumbing system in good repair. Repair leaking pipe under 3 comp sink

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed of floors ( including drains) and walls near 3 comp sink. REPEAT 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed water pooled on floor under rack used for clean pots and pans.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. Employee only had food handler certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans stored as clean with food debris. CDI PIC moved pans to 3 comp sink For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans and rice mix in tal HH case below 135F. CDI PIC stated that it was reheated at 11:00 am. PIC reheated to 165F. REPEAT Points not escalated due to improvement, only one food being HH at below 135F today. 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 salt fish at 54F. CDI. Moved to the walk in and cooled to 41F . Facility put fish on time as a public health control and will keep it out for 4 hours with a procedure that meets the rules. EHS provided TPHC form and assisted PIC with completing it. REPEAT PIC stated that he has ordered another small cooler for the kitchen and plans to keep the salt fish in it. 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 .

3-601.12 Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Observed multiple dry goods were not labeled. REPEAT

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed multiple pans of cooked food in the WIC not covered.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Utensils in dry goods did not all have a handle or handle was in the product. REPEAT

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed wet stacked pans and containers. Repeat

4-501.11 Maintain equipment in good repair. Observed rusty shelving in several places. Observed waffle maker had been bolted to the cutting board and is not cleanable. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a green and white cutting board with deep grooves and discoloration that can not be effectively cleaned and sanitized. PIC replaced one cutting board with a new one.

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 non food contact surfaces needed to be cleaned throughout the facility ( shelves, fryers, reach in coolers and freezers, exterior of dry goods containers) 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 of floors ( including drains) and walls throughout the facility. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed certificate was not the managers certification. Food handlers certification does not meet the requirement. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink was being used to fill a bucket. Hand sinks are for handwashing only.

3-201.11(A) Use food from approved sources only.-P. Observed no invoices were available to confirm where food is purchased. A significant amount of food was not in the original packaging and source was unable to be found. Hibiscus flowers for making a beverage were of unknown source. CDI - PIC told invoices must be kept or points will be taken in the future.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meat and vegetables in the freezer were jumbled together. CDI - instruction given. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P. Observed facility does not properly recondition their chicken batter. Chicken batter must be sifted regularly to lift chunks of food out of it. CDI

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 curried goat from the day before at 44F in too deep a container for cooling. CDI - cooling discussed. 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 Observed fried chicken at 122F. White rice 129F. CDI - reheated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P salt fish at 64F. CDI. Moved to the walk in and was 48F 40 min later. Facility could use time as a public health control for salt fish and keep it out for 4 hours with a procedure that meets the rules. 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 Items being cooled in too temp of containers overnight. Split so thin layers no more than approximately 2 inches when cooling. CDI. 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 .

3-601.12 Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Observed all dry goods were not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed used wiping clothes were sitting on the counter not held in sanitizer.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Utensils in dry goods did not all have a handle or handle was in the product. 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 several scoops and utensils were stored in room temperature water. Repeat violation.

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed wet stacked pans and containers. Repeat violations.

4-501.11 Maintain equipment in good repair. Observed rusty shelving in several places. Observed waffle maker had been bolted to the cutting board and is not cleanable.

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 non food contact surfaces needed to be cleaned throughout the facility including the exterior of dry goods containers. Repeat violation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters were open with trash strewn about the area.

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 of floors and walls throughout the facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) portion of food in hot cabinet 2 (fried chicken) below 135F. Per conversation with PIC, food had been cooked fewer than 2 hours prior. CDI - PIC reheated food items to above 165F and placed back into properly calibrated hot cabinet. REPEAT Note: Establishment has been observed during unannounced inspections with improper hot holding for multiple inspection in sequence. Continued violations may result in permit action and/or institution of a risk control plan. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed four (4) portions of TCS foods (one bin of yellow rice, one bowl of white rice, one bowl of plantains, and one opened container of milk)in WIC with no date marks. Per conversation with PIC, food had been prepared between 08/24 and 08/25. All other TCS foods were date marked properly CDI - PIC and EHS dated food items accordingly. PIC voluntarily disposed of yellow rice. REPEAT. Note: No escalation in point deduction due to noted improvement; considerably fewer food items within WIC were observed as requiring date marks; establishment is utilizing tools (I.E. station date marking of Mac and cheese containers) to improve date marking compliance. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed ROP fish and shrimp in container of unflushed water at two compartment sink basins. CDI - Faucet was turned on such that bin was flushed with continuously running cold water.

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 approximately five (5) metal spoons held in a container of water for storage in between use at wooden cutting table. Maintain utensils in water held at 135F or higher.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately eleven (11) washed metal pans at drying rack stacked while wet. CDI - EHS stacked dishes to allow for effective air drying.

4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) bag of marinating oxtail held in a reused single use package (ice brand bag used to transport food ice.) Utilize only undamaged, multiuse food contacts or durable single use food contact (ziplock bags, foil, plastic wrap, etc.) to store food.

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 minor food soils on WIC shelves and walls. Observed encrusted soils on non food contact portion of thin probe thermometer. Clean as needed. REPEAT. Note: Table shelving and grates have been replaced and/or cleaned effectively since previous inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and oil storage with open doors after food employee disposed of one (1) rolling bin of trash at start of inspection. CDI - EHS closed doors of waste receptacles prior to start of inspection. REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no dumpster plug in place at drain port of dumpster. Contact landlord and/or waste management service to replace missing dumpster plug. Note: No escalation in point deduction; EHS observed proper disposal of trash generated by food establishment (I.E. disposed into dumpster); remaining litter surrounding waste receptacles is non food service trash (cabinets, backpack, bagged trash, etc.) Contact waste services, landlord to assist in proper maintenance of waste storage area and dumpster pad.

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 two (2) unopened employee drinks (bai water, prime energy drink) stored above food held from resale in 2 door RIC. CDI - EHS rotated employee beverages to lower storage to prevent potential contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no food protection manager certification. CDI Certified food protection manager returned at a later point in inspection with delivery. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 PIC grab phone from the ground and begin washing hands with one (1) single service glove still on hands. CDI - EHS reminded PIC of required hand washing procedures and observed effective corrective washing. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed depleted paper towel roll in rest room and non functioning mechanical hand dryer. Observed jammed paper towel dispenser with few towels left at grill area handsink. CDI - Paper towels were pulled from mop area handsink and placed at bathroom handsink area. Jammed paper towel dispenser at grill area handsink was opened to allow for access to remaining paper towels. REPEAT Note: No escalation in point deduction due to some improvement from previous inspection. Supplies of paper towels were available to be placed at handsinks throughout kitchen and bathrooms; no verification is required.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed six (6) pans of uncovered bins of Mac and cheese in WIC stacked in foil pans with non food contact surfaces touching food. CDI - Bins were separated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three (3) pans of food (Dumplings, jerk chicken, store chicken) in hot cabinet 2 below 135F. Per conversation with PIC, food had been cooked fewer than 2 hours prior. CDI - PIC reheated food items to above 165F and placed back into properly calibrated hot cabinet. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple (approximately twelve (12)) pans of TCS foods (several pans of Mac and cheese, two pans of curry chicken, one pan of sweet potatoes, etc.) in WIC with no date marks. Per conversation with PIC, food had been prepared on 04/21/2025. CDI - PIC and EHS dated food items accordingly. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket of rags at register area at 0ppm. Store in use wiping cloths in concentrated sanitizer only.

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 minor food soils on WIC shelves. Observed heavy soils on grill shelving beneath vents. Clean as needed.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed excessive trash at dumpster area at time of inspection, with dumpster with open doors and lids. EHS was unable to approach dumpster to close doors or verify plugged dumpster drain port.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed depleted paper towel roll in rest room and non functioning mechanical hand dryer. A verification will occur no later than 12/14/2024.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) tray of plantains in register area hotbox at approximately 109F to 115F at start of inspection. Per conversation with PIC, food had been cooked fewer than 2 hours prior. CDI - PIC reheated plantains to above 165F and placed back into properly calibrated hotbox. REPEAT Note: No escalation in point deduction due to noted improvement from previous inspection; all hot holding devices were functional and properly calibrated, and TCS food was cooked at such a time to allow proper reheating. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple (approximately six (6)) pans of TCS food in WIC with date marks reading 11/2. Per conversation with PIC, this was a typo; food had been prepared on 12/2. CDI - PIC and EHS dated food items accordingly. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) large dry storage bins (sugar and flour) in the kitchen area with no labels. CDI - EHS labeled containers. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed approximately fifteen (15) portions boiled and jarred sea moss with labels with common name, but no additional labels. Utilize labels with all of the required listed information (address, net weight/quantity, etc.)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) front register employee engaged in minor food prep (plating to go orders) with no hairnets or hats . Provide effective hair restraints as needed.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) scoop stored in bin of sugar with handles contacting food.. CDI - EHS removed scoop without making bare hand contact; scoop was set in 3 compartment sink for washing. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately ten (10) washed metal pans at drying rack stacked while wet. CDI - EHS stacked dishes to allow for effective air drying.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug. Contact waste management company/landlord to replace missing drain plug. REPEAT. Note: No escalation in point deduction due to some improvement; all lids and doors were closed and excess trash was properly stored within dumpster.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three (3) bins of cu, non TCS foods (carrots, onions, and peppers) in WIC stacked in metal bins with non food contact surfaces touching food. CDI - Bins were separated.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor pink build up on interior chutes of ice machine. Clean as needed to prevent build up or accumulation of soils.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of recently cooked oxtails at 115F in uncalibrated hot holding cabinet. Per conversation with head chef, oxtail had been prepared greater than 2 hours prior. CDI - PIC voluntarily disposed of out off temperature food. All other cooked TCS food at prep area was observed at greater than 135F; head chef began process of rotating reheated and cooked food to calibrated temperature control equipment. 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 multiple cold holding items in WIC above 41F at start of inspection; ambient temperature at 45F. Observed one (1) TCS food portion (half cabbage head) held in unwashed produce bin at prep counter. Cabbage was voluntarily disposed of. WIC door was closed and ambient temperature fell to proper levels. Keep door of WIC sealed; do not leave open for extended periods. REPEAT. A verification of WIC will occur no later than 08/31/2024. Note: No escalation in point deduction due to some improvement from previous inspection. Observed fewer temperature sensitive food items held at prep area. Maintain equipment such that cold holding is properly maintained. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) bottle of degreaser with no label. CDI - Label was attached to degreaser bottle. All other chemical and food working containers were labeled accordingly.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed removal of standing RIC from kitchen area. Per conversation with PIC, equipment is currently awaiting repair or replacement with equivalent ANSI/NSF equipment. Verification of cold holding facilities will coincide with cold holding verification.

3-302.15 Wash fruits and vegetables prior to use. Observed one (1) cut cabbage head stored in bin of unwashed produce at prep area. Observed head chef cutting and preparing cabbage heads from WIC without first rinsing. Wash all uncut, raw produce prior to cutting or cooking.

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 two (2) utensils (knife, veggie peeler) stored in bin of non TCS vegetables at prep counter (carrots, ginger). CDI - EHS donned gloves and removed utensils; utensils were set at clean cutting board.

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 rusted prep tables in kitchen prep area. Observed chipping paint at kitchen wooden shelving. Resurface or replace corroded/chipping non food contact surfaces. REPEAT. 4-501.11 Maintain equipment in good repair. Observed hot cabinet used to hold reheated beef patties with no magnetic closure; door of cabinet was held together using magnetic bands. Repair as needed. Note: Listed violation (4-101.19/4-202.16) is part of ongoing transitional permit items. Address as needed prior to 11/2/2024.

5-205.15 Maintain a plumbing system in good repair. Observed loose cold water faucet handle at three compartment sink. Repair and maintain plumbing fixture. REPEAT. Note: Listed violation is part of ongoing transitional permit items. Address as needed prior to 11/2/2024.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors and lid of dumpster open at time of inspection. CDI - EHS closed dumpster lids and doors prior to returning to interior premises. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug. Contact waste management company/landlord to replace missing drain plug. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed in date Food Protection manager certificate at wall of facility; however, PIC available at time of inspection was not available at time of inspection. PIC demonstrated knowledge via answering questions during and after inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands at corner handsink, turn off sink barehanded, and dry with apron on waist due to lack of paper towels. CDI - EHS gathered disposable napkins while awaiting PIC return with paper towels and placed them at depleted handsinks. EHS reviewed handwashing with employees and PIC before continuing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed depleted paper towels at rear area and grill corner handsinks. CDI - PIC returned with paper towels prior to end of inspection. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage. CDI - EHS affixed sign to wall.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. EHS observed two (2) functioning thermometers in kitchen with heavy soils on food contact probes. CDI - EHS sanitized probes during calibrations; EHS discussed proper sanitizing with PIC: thermometers are to be cleaned before storing via sanitzer. 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 employee washing dishes and rinsing them before storing to dry. CDI - EHS demonstrated preparation of chlorine sanitizer bin at approximately 200 ppm (made with available bleach and test with test strips. Soiled dishes were removed from drying rack and placed at drain board for washing rinsing and sanitizing. 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 Observed multiple cold holding items in WIC above 41F at start of inspection; ambient temperature at 45F. Observed TCS foods used in prep (canned akee, cut tomatoes) at prep area for extended periods. CDI - Temperature sensitive ingredients were utilized prior to end of observations. WIC door was closed and ambient temperature fell to proper levels. Keep door of WIC sealed; do not leave open for extended periods. 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 Observed three (3) portions of food in WIC (sweet potatoes, collard greens, cooked chicken) and one (1) bin of house jarred sea moss needing date marks. CDI - EHS confirmed dates of preparation of all TCS food items and affixed date marks. 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 .

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 two (2) pans of cooked penne cooling at room temperature. Per conversation with PIC, penne had been cooling for approximately 45 minutes. CDI - Penne was rotated to WIC for proper cooling. EHS provided cooling charts to PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed ROP fish in unflushed water of two compartment sink basins. CDI - PIC provided EHS with clean food bin to be filled with water; bin with fish was placed in compartment to be flushed with continuously running cold water.

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 two (2) working containers (waffle mix and powdered sugar) with no labels. CDI - EHS labeled containers. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed approximately eight (8) portions boiled and jarred sea moss with labels with common name, but no additional labels. Utilize labels with all of the required listed information (address, net weight/quantity, etc.)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) flies at bathroom door/mopsink area. Use approved pest controls/approved pest controller or contractor to control insects and pests.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed front register employees engaged in minor food prep (plating to go orders) with no hairnets or hats . Provide effective hair restraints as needed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket of rags at register area in soapy water. Store in use wiping cloths in sanitizer only.

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 rusted prep tables in kitchen prep area. Observed chipping paint at kitchen wooden shelving. Resurface or replace corroded/chipping non food contact surfaces.

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 minor food soils on WIC shelves. Clean as needed.

5-205.15 Maintain a plumbing system in good repair. Observed loose cold water faucet handle at three compartment sink. Repair and maintain plumbing fixture.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug. Contact waste management company/landlord to replace missing drain plug.

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. Observed exposed absorbent material (concrete) at 3 compartment sink flooring. Seal exposed our chipped portions of flooring at waste disposal unit. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy soils on floors and walls of WIC. Observed heavily discolored ceiling tiles adjacent to grill. Clean or replace soiled floor, wall, and ceiling portions as needed. Note: Observed sealed holes at back area handsink. Permit amended to show completed transitional item.