QS CULINARY

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed Roma tomato with discolored skin. CDI - PIC voluntarily discarded tomato.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed hot dog baskets and clam shell containers stored out of protective packaging and right-side up. PIC inverted containers.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed walk-in cooler condenser dripping some condensation onto floor, creating pooled water. No food or equipment were observed beneath dripping moisture. Have unit serviced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomato (holding at 52F) and sliced cheddar cheese (holding at 48F) in the flip top cooler above 41 F. CDI-PIC stated he had the unit open to make orders. He kept the unit closed for 20minutes and both food items were cooling at the proper rate. Also, ambient air temp on the unit was checked after approximately 20 minutes of being closed and it was 37F. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraints.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed cleaned metal pans that were stacked together while still wet on the clean equipment shelf. Ensure cleaned equipment is properly air dried before stacking.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler condenser dripping minor condensation onto floor, creating pooled water. No food or equipment were observed beneath dripping moisture. Adjust as needed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the kitchen hand washing sink had residue build-up on it and needs cleaned.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed the dumpster in the dumpster enclosure to be missing the drain plug. Drain plug needs replaced.

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 the walk-in freezer floor with soil residues build-up and it needs to be cleaned. REPEAT. No escalation in point deduction; previously cited floors and litter accumulation have been addressed since previous inspection.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils on the drying rack stored < 6” above the floor. Raise lower rack.

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 restroom floor to be soiled. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed equipment not in use being stored in the dry storage room.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed damaged light shield in kitchen. Replace. 6-303.11 Provide required lighting intensity. Increase lighting in the walk-in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in walk-in cooler. See temp chart for details. Products with various prep dates. Ambient temperature 54F. Facility voluntarily closed, PIC contacted service company during inspection, and PIC voluntarily discarded foods. FACILITY MAY NOT RESUME OPERATIONS UNTIL EHS GRANTS APPROVAL. PLEASE CONTACT EHS @ 704-371-1589. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler inoperable.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed four sauce bottles with heavy food debris accumulation. PIC stated sauce bottles are cleaned as needed or at end of day. EHS observed heavy sauce accumulation on lids including where sauce is dispensed. CDI- PIC removed items to be w/r/s. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed Cole slaw being held in flip top without date labeled prepped on 3/6. CDI- PIC marked item with correct date. 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 .

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 household raid pesticide being stored in facility. CDI- PIC voluntarily discarded.

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 large tub of baked beans prepped from a can cooling at a rate of .05F/min in WIC with tight fitting lid. CDI- PIC removed lid and moved item to WIF. EHS and PIC discussed effective cooling methods. 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 .

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 open bottle of water on prep table.. CDI..bottle was removed from prep table

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 squeeze bottles without labels. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without beard guard.

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 shelving throughout facility rusting as well as bottom of prep tables.

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 throughout the facility is needed

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed PIC handle raw hamburger and did not wash hands before handling ready to eat toppings. CDI- discard of toppings, hands washed, new gloves put on.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical cleaners stored on clean side drain board of 3 comps sink. CDI -relocated to a dedicated storage rack.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC did not provide a food thermometer. Verification required within 10 days.

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 oil in unlabeled squirt bottle at grill. CDI - labeled.

6-303.11 Provide required lighting intensity. Repair light in walk-in freezer.