CHARLOTTE DELIVERED

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility without an employee health policy. CDI: EHS provided employee health policy For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed huevos rancheros served with sunny side up eggs without a consumer advisory. 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed 2 eggs your way without the reminder statement. CDI: PIC fixed menus during inspection

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 spam cooling at a rate of 0F/min inside prep top. CDI: Item was moved to walk in cooler to cool. 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 spice shaker and squeeze bottle not labeled. CDI: PIC labeled item during inspection

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 build of food debris in bottom of prep top unit and on surfaces of fryers. Clean as needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce in boxes stored above ready to eat and washed produce inside the walk-in cooler. CDI: storage was corrected.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Per PIC through questioning by EHS facility par cooks chicken wings, cools down in the walk-in cooler, and then fried to customer order. Explained the need for written procedures. CDI: PIC discontinued process and will fully cook wings to 165F prior to cooling. PIC stated that this process would be better and help to speed up service.

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) 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 . Observed cooked pasta inside walk-in cooler and cooked turkey sausage inside prep cooler that had expired past 7 days. CDI: these products were voluntarily discarded by PIC.