YARD COOKED DISHES

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed fan in front of hand sink blocking access to sink. CDI PIC moved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat pies in hot holding holding below 135F. CDI last time temp known was hour previous, PIC reheated to 165F quickly. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Front door open with no screen or fan.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils being stored in water temping less than 135F. CDI- PIC removed items from water and placed utensils at 3-comp.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed air fryer that is not ANSI

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on shared dumpster.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above beans. CDI PIC switched order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 chicken stored over fish in RIF. CDI PCI switched order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage that was cut yesterday and cooled properly, brought out for prep and condensed to one container at 10 am, at 1 pm temperature was 48 F. Ensure to leave lid off to recool when taking out and using items during prep. Observed two containers of raw chicken that had been brought out during prep around 10 that were holding at 45F. Remove lid when recool to ensure TCS items return to 41F rapidly. CDI lids removed and cabbage placed in multiple containers to increase re cooling rate. 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 .

3-501.17 (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 house made coleslaw prepared the day before, rice dishes, prepared the day before, with no date marks. Observed no date marks with labels on any of the white boards. CDI PIC labeled items on white boards. Use labels on containers themselves or on white board to clearly mark which items were prepared when. 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 .

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed multiple containers of rice being slacked in ambient air holding over 41F. CDI two containers voluntarily discarded and two reheated quickly.

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on shard dumpster.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee working with raw salmon and then handle cooked rice paddle without washing hands. CDI 0 PIC educators about when to wash hands. -2-

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 heavy buildup on hood system filters. Per PIC, hood scheduled for cleaning within 2 weeks. Observed buildup on surface of AC until positioned above clean dishes and hot holding equipment. Clean often enough to prevent buildup. -.5- REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed unwrapped whole oxtails in deep freezer without protection. EHS discussed with PIC methods of protecting foods in freezer. Wrap until use. -1.5-

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed slacking frozen salmon, shrimp and other items slacking for the purpose of pulling apart and processing for cooking at room temperature in rear hallway and on top of freezers. Use approved thawing methods and refrigeration to facilitate thawing while maintaining internal temperatures of food. REPEAT -.5- 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 salmon thawing at room temperature still in ROP. EHS educated PIC about how to properly thaw fish in ROP. CDI - PIC removed from packaging and place in RI to cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed thawing foods along rear hallway stored directly on the floor. CDI - Foods moved to shelf for thawing and EHS reminded PIC to use thawing under refrigeration or thawing while cooking if foods will not be thawed under cold running water at or below 70F. -1-

4-101.11 (A) - (E ) Food contact surfaces shall be (B) Durable, Corrosion-Resistant and (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed wooden cooking utensils showing signs of splitting and plastic tubs that are not durable enough to withstand repeated washing. Replace these with more durable utensils and containers. REPEAT -1- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household air fryer in use for cooking fish in facility. Equipment shall be commercial when used for food service.

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 heavy buildup on hood system filters. Per PIC, hood scheduled for cleaning the week of the 4th of July. Observed buildup on surface of AC until positioned above clean dishes and hot holding equipment. Clean often enough to prevent buildup. -0-

5-202.12 Provide at least 100F water at handsinks. Observed handwash sink temping well below 100F.

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 fish being stored in the middle row between raw chicken in RIF. CDI- PIC adjusted storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed cabbage being held at 74F while being reheated in steamwell. CDI- PIC voluntarily discarded due to item not reheating properly within 2 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed veggie, chicken, and beef patties temping at less than 135F in hot box. CDI- PIC put removed items to be reheated. *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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed degreaser stored next to 3-comp without proper label. CDI- PIC had item marked. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed bleach (comet) being stored among clean dishes above 3-comp. CDI- PIC removed item to safe location.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp being thawed in still water. CDI- PIC had items moved to be under running water.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed small dead insects behind stove on cook line.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils being stored in water temping at 76F. CDI- PIC removed items from water and placed utensils at 3-comp.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishes being cloth dried.

4-502.13 Single-use and single-service articles cannot be reused. PIC stated that facility cleans and reuses plastic single-service items for raw, RTE, and non-TCS items. PIC was educated on proper single-service usage.

4-502.11(A) Maintain utensils in good repair. Observed cracked and splitting wooden spoons stored above steam wells #2. 4-501.11 Maintain equipment in good repair. Observed rusted rack near cook line. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed slide door fridge labeled for packaged foods only, being used to store raw chicken, house sauces, and personal items.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste outside of both receptacles. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lids of containers and sliding doors being held open. PIC stated that they share dumpsters.

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 cleaning needed in tight corners and underneath equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed veggie patties and chicken patties less than 135 CDI PIC put items on tphc 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 .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wall near air conditioner in need of smoothing and painting.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents for air conditioner in need of cleaning due to build up of dust and debris.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed rice being thawed sitting out on counter . CDI advised that items should be thawed as part of the cooking process , under refrigeration, or under running water. PIC moved back to refrigeration to continue thawing.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken patties and vegetables patties held at less than 135 degrees F. CDI placed on tphc and unit turned up . Repeat For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed vegetable patties in hot holding at less than 135 degrees CDI placed on time since all other items in unit were above 135.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken and fish thawing at ambient temperatures . CDI PIC moved to refrigeration.

5-202.12 Provide at least 100F water at handsinks. Observed hand wash sink only reaching 89 degrees F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 food held from previous day in rear freezer not date labeled. CDI PIC marked foods .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish rack.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have written vomiting and diarrhea plan . CDI provided informtion.

5-202.12 Provide at least 100F water at handsinks. Observed hand sink in kitchen only reaching 67 degrees.

3-202.11 (F) Upon receipt, TCS food shall be free of evidence of previous temperature abuse. Pf. Observed chicken bought today at 48 degrees. CDI moved freezer .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety 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 curry cooled from last night at 47 degrees . CDI discarded.

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 salmon being thawed in reduced oxygen packing . CDI advised PIC on new thawing rule and fish removed from bag to be cooked.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have written vomiting and diarhea plan. CDI provided information on vomiting and diarrhea plan.

5-202.12 Provide at least 100F water at handsinks. Observed hand sink in kitchen only reaching 76 degrees.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed oxtails and jerk chicken cooling at insufficient rate to meet cooling parameters. CDI changed cooling methods and proper cooling achieved.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed oxtails and jerk chicken cooled in excessive volume and tightly covered. CDI split containers into shallow containers and removed lid and after placing in freezer proper cooling rate achieved.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs stored above ready to eat vegetables in reach in cooler. CDI - corrected during inspection. Points not escalated because all other coolers were properly arranged.

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. Observed 4 tightly covered containers of various rice dishes measuring 43F-47F and located in back room reach in cooler. Reviewed cooling rules with PIC. PIC voluntarily discarded all rices. VR - verification required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed beef stew and rice stored from last night without date marks. CDI - rice voluntarily discarded. Beef stew measuring 39.0F was back dated to yesterday evening.

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 four containers of rice in tightly covered plastic containers in back room reach in cooler. Rice had been cooling overnight and measured between 43F and 47F. PIC voluntarily discarded. Also observed large container of cut cabbage cooling while tightly covered in large plastic container in side room reach in cooler. Cabbage had been cooling for about an hour according to PIC and measured 42F-43F. Discussed with PIC that better method would be to Use two shallower containers leave uncovered until product reached 41F. VR - verification required. Will return next week to check on cooling methods and cooling. .

3-501.13 Use approved thawing methods. Upon entry, noticed shrimp sitting in standing water in prep sink. Also observed red snapper and salmon thawing at room temperature on countertops. PIC explained that all were purchased this morning in frozen state. Shrimp measured as high as 82F, had been thawing about an hour. Corrected by immediately cooking. Salmon and snapper were still partially frozen and were moved to reach in coolers to finish thawing.

6-501.110 Using Dressing Rooms and Lockers - C Observed some personal items such as vitamins, supplements, and incense stored on shelving above closed chest freezer. PIC relocated these items.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork over cut cabbage and unwashed produce. CDI - PIC rearranged storage order.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils.

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 foods ambient cooling in sealed plastic containers. CDI - PIC opened lids of containers.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility did have 2 thermometers but no thin probe thermometer. VERIFICATION REQUIRED.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed rice, rice/beans and cabbage prepared yesterday with no date label. Corrected during the inspection (CDI) - Label was provided. REPEAT. 1.5pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed of the hand washing sinks with no paper tower. CDI. PIC replaced the paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed cheese, raw chicken and raw salmon cold holding in RI at temperatures above 41F. CDI. PIC placed the chicken and the salmon in the freezer. ***All other food was holding at right temperatures.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cheese in the RI with no dat mark on it. CDI. PIC date marked the cheese. **every other stuffs was properly date marked.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed Salmon cooked to customer order with no consumer advisory. Needs a consumer advisory. Will be back within 10 days to check.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed RI cooler with no thermometer. CDI. PIC had it replaced.

5-501.17 Provide a covered waste bin in female restrooms. Observed unisex restroom with no waste bin cover. Needs to be covered.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hansink upon arrival to inspection. CDI, PIC supplied handsink with paper towels.

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. Observed raw chicken wings marinated and raw shrimp from night previous temping at 48F. CDI, EHS educated PIC on the cooling paramaters and raw wings and raw shrimp were placed on shallow pans to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken and raw shrimp cold holding above 41F. CDI, raw wings and raw shrimp were placed in reach in cooler to rapidly chill.

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 and raw shrimp cooling in large plastic bins tightly covered in reach in cooler. CDI, EHS educated PIC on proper cooling methods. Raw chicken and raw shrimp were placed on shallow pans and placed in reach in freezer to rapidly chill.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed commercial meat patties and chicken wings at less than 135F in the front display units. EHS suggested using TPHC in lieu of relying on the hot box as the items are quickly served and are refreshed periodically throughout the day. PIC agreed that a 4 hour time window would be appropriate for such service. PIC has multiple timers available on the unit that are used when the items are placed into the display solely for quality. Using those timers, EHS had PIC determine a 4 hour window and discard time for the products in the display, discard time was made to be at a total of 2 hours maximum instead of 4 due to no written procedures at time of display. EHS provided a TPHC template, will revisit to verify procedures are implemented correctly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf OBserved cut cabbage and various cooled rice dishes without date stickers. Items had been cooled overnight. Cut leafy greens such as cabbage must be date marked when the items are processed from their raw state, any cooked meats or plant products must also be date marked. Commerical, ready to eat items such as processed foods must be date marked if removed from their original containers. EHS allowed PIC to backdate items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small amount of wet stacked containers in the clean dish area. Allow containers to air dry by pyramid stacking. Items re-stacked by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris present on various exteriors and non food contact surfaces of containers in the facility.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed non-smooth walls behind the clean dish storage area where walls have been replastered but not re-surfaced.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC must be certifed 210 days from date permit was issued.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap provided at handsink in kitchen. CDI soap provided.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed two bags of dry goods in storage not covered/protected. CDI items covered. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish and raw chicken stored above ready-to-eat sauces in reach-in cooler. CDI items relocated to approved locations.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of high concentration bleach not labeled. CDI bottled labeled and relocated to approved location. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed facility using bleach deodorizer as sanitizer. CDI facility provided correct chemical.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer available for use. VERIFICATION REQUIRED.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of dry good not labeled.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach-in cooler. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rice cookers and friers labeled for household use only. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue left on several containers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available for use. VERIFICATION REQUIRED.

5-205.15 Maintain a plumbing system in good repair. Observed heavy leak at 3 compartment sink.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed holes in wall throughout kitchen area.