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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. Ensure probe of food thermometer is cleaned prior to storing after use. CDI- PIC removed item to be cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken tenders held in hot box temping below 135F. CDI- PIC stated item is reheated prior to sale, turned up hot box, and re dropped chicken to reheat above 165F. EHS confirmed. 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. Observed pans of raw marinated chicken cooling below the rate of .12F/min. Item is being held in densely packed pan with tight wrapping. CDI- PIC had ice bags placed on top of containers to insulate and cool. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pans of raw chicken, squeeze bottles, all stored directly under leaking vent in walk-in unit. PIC stated unit had been leaking for weeks and they will have a tech assess unit. CDI- PIC adjusted storage order to prevent potential contamination after discussion with EHS.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler leaking water over storage rack. All pans were covered with plastic wrap, squeeze bottles seen with splash residue. Maintenance to be contacted, per the PIC. *REPEAT* 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 storage racks rusted, holding cleaned dishes.

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 handles and gaskets of back cold holding unit, floor of walk-in, all needing cleaning. Shakers and seasoning containers being held clean with sticker residue still intact. *REPEAT*

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 ceiling tiles needing to be re placed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw chicken in walk-in fail to have a change in temp after 30+ mins. CDI- see item #33. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 raw chicken failing to have a change in temp due to being in deep densely packed containers with tight fitted lids. CDI- EHS discussed cooling methods. PIC removed metal pans to reach-in freezer uncovered, added ice to chicken in brine held in large plastic bins. 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths maintained on prep tables. CDI- PIC removed items.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler leaking water down light strip. All foods are covered and located in an area not exposed to contamination. Maintenance to be contacted.

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 handles and gaskets of back cold holding unit, floor of walk-in, all needing cleaning.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage stored on prep table. CDI- removed *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 5 metal pans stored as clean with food residue accumulation. 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 (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 buttermilk unlabeled in WIC, originally opened on yesterday 1/29. CDI- PIC had date label marked. *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 . 3-501.18 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 milkwash containing egg whites and buttermilk originally prepped on 1/19. CDI- PIC voluntarily discarded item. 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 no chlorine test strips for dish machine provided during inspection. EHS provided test strips while establishment awaited order. VERIFICATION REQUIRED on or before 2/9 to ensure establishment has received test strips.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsink with food residue accumulation in basin. EHS believes debris or residue accumulation is causing sink to drain slow. CDI- PIC had food employee begin process of cleaning sink.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage stored on prep table. CDI- removed

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 large pan of Cole slaw and ranch made with buttermilk in ramikens not date marked. CDI date marked 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 3 unlabeled spray bottles of soapy water.

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 cooling in sealed plastic containers. CDI procedure to change to cooling before closing 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large container of dry granular food. CDI labeled