STEPHIE'S KITCHEN

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Cleaning brush stored in basin of back handsink. *CDI - PIC removed item from handsink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- *Observed - Front Handsink blocked by mop bucket. *CDI - PIC removed mop bucket from in front of handsink.

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 - Potato Salad in 2 Door RIC and Pulled Pork in Flip Top Lowboy without date marking, PIC stated item was thawed from frozen and date must’ve rubbed off. *CDI - PIC date marked potato salad and voluntarily discarded pulled pork. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of hard surface sanitizer without label to identify toxic substances within. Observed Spray bottle labeled bleach sanitizer containing hard surface sanitizer. *CDI - PIC correctly labeled all spray bottles.

*REPEAT* 3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- *Observed - Fish thawing in standing water in prep sink. *CDI - PIC placed fish into container and turned on 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 - 3 squeeze bottles with sauces not easily identifiable without labels. *CDI - PIC labeled items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Bag of red and bag of yellow onions stored directly on the floor. *CDI - PIC removed items from the floor.

*REPEAT* 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 - Boxes of various single-service items stored directly on the floor.

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 - Baseboards between Handsink and stove top in need of re-caulking.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Chicken stored above raw shrimp in 2 door standing RIF. *Observed - Raw ROP’d Salmon Stored with Commercially packaged Hushpuppies in Flip Top Unit. *Observed - Raw Bacon Stored above RTE products in back 2 Door standing RIF. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed -Potato Salad, Raw Salmon double ziplock bagged and sliced American Cheese above 41F in Flip Top Unit. *CDI - PIC removed extra bag to allow Salmon to cool below 41 and maintain temperature more efficiently. PIC placed Sliced American into RIF to rapidly cool below 41F. PIC voluntarily discarded Potato Salad. 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 - No label to indicate when food Mac N Cheese was placed on TPHC. PIC stated item was prepared at 11:30AM. Item temped at 141F in HH Steam Well. *CDI - PIC labeled item with initial start time of 11:30AM to be discarded after 4 hours.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - ROP’d Salmon thawed and in cold holding while still in it’s Reduced Oxygen Packaged (ROP) environment. EHS educated PIC and staff of how to properly thaw ROP’d Fish products. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- *Observed - Raw Chicken Wings, Raw Whiting and Raw Pork Chops thawing at ambient temperature. EHS educated staff on proper thawing methods. *CDI - Raw whiting and Raw Chicken Wings were placed under running cold water to properly thaw. The Raw Pork Chops were placed into refrigeration.

*REPEAT* 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 - Various single-service items in boxes stored directly on the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No test strips available to properly test sanitizer concentrations. A verification visit will be conducted within 10 days to verify establishment is in possession of test strips to accurately measure sanitizer concentrations.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf During inspection EHS observed no system in place for monitoring cold holding, hot holding, or cooling from ambient. EHS observed numerous items out for cold holding and equipment observed with inadequate holding temperatures. PIC stated that items are prepared and immediately placed into cold holding units to be held under 41F. No temperatures are taken or documented during this process. EHS educated PIC on proper cooling methods from ambient temperatures and advised PIC to take frequent temperatures of TCS foods and equipment to ensure cold holding is effectively being monitored. EHS also advised to formulate a plan for effective cooling from ambient temperatures before placing any TCS foods into cold holding units. 10 day VR required. (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.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels available at hand sink next to three compartment sink. CDI- PIC provided hand towels. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed equipment and trash can in front of hand sink blocking access to hand sink. CDI - PIC moved trash can and equipment away from hand sink. (0)

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 in use utensils stored in metal pan by grill station. EHS asked about cleaning frequency during inspection and PIC stated these utensils are cleaned at close daily. EHS advised that cleaning frequency for in use utensils shall be every 4 hours. CDI - Utensils were removed from service and placed at three compartment sink to be washed rinsed and sanitized. (0) 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 spaghetti and meat sauce holding below 135F. (See temp chart). CDI- Spaghetti was voluntarily discarded. (1.5) 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 numerous items throughout kitchen held above 41F(see temp chart). EHS observed ambient temperatures of two door reach in unit in the back area at 42-45F. EHS observed ambient temperatures of deli case at 50F. EHS observed ambient temperature of make unit at 42F. Due to limited working units of refrigeration PIC has elected to voluntarily close until units can be assessed by repair technician before reopening. PIC voluntarily discarded all TCS foods held above 41F that was not prepared within four hours of inspection. All other items were placed in reach in freezer to store until facility re-opens. REPEAT. (3) 3-day 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 .

3-501.15 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 numerous items out of temperature in make unit and deli case. PIC stated that items were prepared this morning and placed into the units right after preparation. No temperatures were taken of the food during this process and was assumed to be held at 41F and under. EHS advised to take temperatures of food that is prepared at ambient temperature and then cooled using approved cooling methods to effectively cool food to 41F and under before placing in make units and deli cases. CDI - Items were voluntarily discarded due to holding temperatures observed over 41F. EHS advised to take temperatures during the preparation process to ensure that food is placed into cold holding under 41F and if observed above 41F corrective cooling shall occur. (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 .

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 single service items stacked on the floor and up to the ceiling in the closet by the three compartment sink. PIC stated they were delivered an abundance of single service items and have not found the space to correctly store them of the floor. (0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed multiple hand, sinks without hand towels, or drying stored with them CDI restock

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 raw hamburger, patty stored over the top of raw shrimp in reach in freezer. Raw shrimp and it’s full and tact packaging however hamburger or not. Hamburger in Ziploc bags portioned. CDI re-organized. 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 Ziploc bag of cooked pasteurized, crabcake stored with raw burger in Ziploc bags CDI re-organized 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 red buckets with chlorine sanitizer to be in excess of 200 ppm CDI removed and remade 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed display case of CT’s foods cold holding at 45 f. Cdi all tics foods 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 multiple TCS foods, including, but not limited to commercially process cooked barbecue, House made coleslaw And House made chicken saladdate marked in advertently for eight days. Some on their eighth day discarded 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility using pure food service surface sanitizer no rinse required on food contact surfaces without a test kit to ensure sanitizer concentration.