MOUTHWATERIN JAMAICAN GRILL

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during inspection. -REPEAT- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf -Observed glass cleaner in spray bottle without a label. -CDI- PIC labeled the bottle.

3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed saw used for cutting chicken and oxtail stored outside next to grill, not underneath protection. PIC stated saw is used outside because it sprays raw meat residue when in-use. -EHS stated saw must be placed inside to protect food from contamination during preparation. No food preparation may occur outside. Saw and other food preparation must be moved inside. -Observed grill stored outside, under awning. Currently, facility is not permitted to use outdoor grill. Until approval, do not cook outdoors or use outdoor grill. EHS and PIC discussed getting approval for grill use. -EHS will follow up with PIC on outdoor grill approval process. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee items (keys, phone, water bottle) stored on prep table surface, next to seasonings and other customer foods. Store employee items in designated, separate area. -CDI- PIC relocated employee items.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during inspection. -REPEAT- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed mac and cheese holding below 135F, sitting on countertop and stored at ambient temperature. PIC stated mac and cheese was reheated less than an hour ago, then placed a portion of them into the steam table, and kept the remaining mac and cheese at room temperature to refill the steam table once the mac in the table run out. -CDI- PIC reheated the mac and cheese to 165F. 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed saw used for cutting oxtail stored outside next to grill, not underneath protection. PIC stated he recently purchased saw for cutting oxtail. -EHS stated saw must be placed inside to protect food from contamination during preparation. PIC agreed to move saw inside.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during inspection. -REPEAT- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed collards holding below 135F, sitting on countertop and stored at ambient temperature. PIC stated collards were cooked an hour ago, then placed a portion of them into the steam table, and kept the remaining collards at room temperature to refill the steam table once the collards in the table run out. -CDI- PIC reheated the collards to 165F. EHS and PIC discussed proper hot holding temperatures, and either keeping the extra collards in empty spots of the steam table or holding them on the stove at low heat (maintaining 135F or above). 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf -Observed spray bottle of sanitizer without a label. -CDI- PIC labeled the bottle.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf -Observed brown stew chicken cooked and cooled yesterday, stored in the reach-in cooler. Observed brown stew chicken properly cold holding at 41F, after being cooked/cooled. Per permit conditions, facility is not permitted to cool hot foods. Facility does not have sufficient capacity to cool hot foods. Facility’s cold holding was originally limited to three two-door reach-in coolers and one one-door reach-in freezer. Facility does not have walk-in cooler, walk-in freezer, or blast chiller. PIC stated two of the two-door RIC’s broke from power surge this past weekend, and both coolers have been removed from premises. Currently, facility only has one two-door RIC and one one-door RIF for cold holding. PIC is in the process of obtaining new RIC’s. During inspection, EHS only observed brown stew chicken cooked/cooled from yesterday. All other foods in the 2-door RIC were produce (tomatoes, lettuce). PIC stated he generally never cooks/cools foods, yet yesterday he had an excess of brown stew chicken left over, therefore he saved it and cooled it down. EHS will follow-up to ensure permit conditions reflect facility’s cooling capacity, and all permit conditions are met.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. -Observed scoop for rice and beans stored in clean container. Per discussion, PIC stated scoop is changed or cleaned once a day. EHS stated utensils must be changed out, or cleaned, every 4 hours.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 jerk chicken, cooked yesterday, without a date mark. -CDI- PIC verified chicken was cooked yesterday (PIC cooked it himself) and properly added a date mark. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf -Observed jerk chicken cooked and cooled yesterday, stored in the reach-in cooler. Per permit conditions, facility is not permitted to cool hot foods. Facility does not have sufficient capacity to cool hot foods. Facility’s cold holding is limited to three two-door reach-in coolers and one one-door reach-in freezer. Facility does not have walk-in cooler, walk-in freezer, or blast chiller. During inspection, EHS observed jerk chicken, which PIC stated was cooked and cooled yesterday, violating permit conditions. Facility may not cool hot foods under current permit conditions. EHS will follow-up to ensure permit conditions are met. If facility continues cooling hot foods, facility may be placed on an ITS (Intent-to-Suspend) due to violation of permit conditions. -10 day verification visit required-

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 buildup of food residue on interior of reach-in coolers and reach-in freezer. Increase frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in the reach-in cooler. Ensure employee food is stored to prevent contamination of customer food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed mac & cheese cold holding at 43° observed cooked cabbage cold holding at 43°. Ambient temperature of unit 37°. EHS judgment that Food had been sitting out to prep for initial service and placed back in refrigerator. CDI cooling continued with foil, peeled back. 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 mac & cheese and boil, cabbage and cooked chicken stored in reach in cooler with no date marks. This food was prepared prior to today.(see general comments for cooling of hot food permit restriction.) this is a repeat violation four points taken. 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. EHS observed and PIC confirmed raw chicken preparation outside under an awning. See general comments for permit restriction.

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 not all ceiling tiles have been replaced and drywall painted with epoxy paint ITS issued for 30 days in which this is to be completed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no hand towels present at only hand wash sink. CDI towels provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed oxtail and cooked peppers, two different containers hot held below 135° se temperature chart CDI removed and reheated above 165 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 cut Romain in reach in cooler, not date marked CDI date, mark 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of bottled beverages stored on floor behind counter CDI these are to be stored on pallets

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P observe no air gap and or backflow prevention installed at car wash

5-402.13 Maintain sanitary sewage system according to Law.-P observed outside, can wash drain not draining.

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 some walls and ceilings, not smooth and easily cleanable yet 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 coving strip, not installed yet throughout kitchen. 6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed lighting, not easily cleanable in kitchen.