OGA SUYA CLT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a carton of raw shell eggs being stored over ready to eat foods on shelf in walk in cooler. CDI: PIC re-arranged items to proper storage order. 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 a box of unwashed produce being stored on top shelf in walk in cooler above ready to eat foods. Separate unwashed produce from ready to eat foods. REPEAT.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a large plastic bus tub of cooked rice on prep counter that measured 98F which PIC stated was prepared this morning at 3am and pulled from walk in cooler approximately 15 minutes prior to EHS arrival for inspection. CDI: PIC voluntarily discarded rice as it did not reach cooling parameters.

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 one container of liver broth date marked 8/13 being stored in walk in cooler. CDI: PIC date marked liver broth with correct date as it was prepared yesterday. NOTE: Previous inspection noted 2 bags of spinach not date marked but marked under a different code for not having an adequate date marking system in place. No points deducted today as EHS observed all other ready to eat TCS foods were correctly date marked.

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 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 . Observed a large plastic bus tub of cooked rice on prep counter that measured 98F which PIC stated was prepared this morning at 3am and pulled from walk in cooler approximately 15 minutes prior to EHS arrival for inspection. CDI: PIC voluntarily discarded rice as it did not reach cooling parameters.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer on site during inspection. REPEAT. VERIFICATION REQUIRED.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food without the use of a head cover. Use a head cover to prevent potential contamination of food, equipment and utensils.

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 in use utensils being stored on a paper towel on prep table. CDI: PIC removed paper towel.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed one drink stored above food items and equipment. CDI - Drink removed. - 0 -

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE food items in WIC. Rearrange to be washed produce over unwashed produce. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed tomatoes washed and placed back into box where unwashed tomatoes were. CDI - PIC began re-washing tomatoes and will keep in washed/rinsed/and sanitized containers. - 1.5 -

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 2 bags on thawed spinach in WIC with no date marks. CDI - PIC date marked items. All other items were properly date marked. - 0 - 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer on site during inspection. A VR will occur by 3/20/26 to check for thermometer. - 0.5 -

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 unlabeled spices and bulk food items in dry storage without labels. Label as needed. - 1 -