POTWAH KITCHEN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed PIC lacks certified food protection manager certification. - 1 - REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 food residue and debris on exterior/interior of two door upright refrigerator and hot holding cabinet. Increase cleaning frequency to maintain clean. - 1 - REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed PIC lacks certified food protection manager certification. - 1 - REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 food residue and debris on exterior/interior of two door upright refrigerator . Increase cleaning frequency to maintain clean. - 0.5 - REPEAT Points were not escalated as improvement in cleaning was observed since previous inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed PIC lacks certified food protection manager certification. - 1 - REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cooked cabbage in the WIC above 41F. All other items were 41F or below. PIC stated it had just been out of the WIC for an order. CDI - Lid removed to allow rapid cooling. 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 .

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 food residue and debris on shelving in WIC and the exterior of equipment throughout facility. Increase cleaning frequency to maintain clean. - 0.5 - 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 floors and walls in need of cleaning throughout facility including the WIC. Increase cleaning frequency to maintain clean. - 0.5 -

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC lacks certified food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed chemical spray bottle stored in handsink upon EHS arrival as well as food debris in the sink. Also observed PIC rinsing rag for cleaning the wall in the handsink. - CDI - Eduction provided. PIC cleaned handsink and removed spray bottle.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed box of raw chicken stored on the floor of the WIC. Maintain food items at least 6 inches off the floor.

4-501.11 Maintain equipment in good repair. - Observed rusted surfaces of prep table and sink legs throughout facility. Repair. *NOTE: This is also a noncompliant item listed on transitional permit.

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 food residue and debris on shelving in WIC and the exterior of equipment throughout facility. Clean and increase cleaning frequency to maintain clean.

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 floors and walls in need of cleaning throughout facility including the WIC. Clean and increase cleaning frequency to maintain clean.