CLT ROLLIE

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bin of sealed and labeled chemicals (sanitizer spray bottles, grill cleaner, window cleaner, etc.) on shelf above clean three compartment sink and strainer. CDI - EHS and PIC relocated chemical bin to lower storage beneath any exposed food, equipment, or single service articles.

4-501.11 Maintain equipment in good repair. Observed one (1) fryer on MFU with no front cover in place, leaving exposed heating elements. Replace fryer front as needed. REPEAT. Note: Previously cited equipment violation (non-functioning low boy cooler) was no observed during inspection. All cold holding equipment was fully operational at time of inspection.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water at start of inspection at a temperature of approximately 70F. Per conversation within PIC, propane and gas lines required adjusting. A verification will occur no later than 11/14/2025

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. - P - Observed neither both high temp dish machines in facility reach a final rinse temperature of 160F after more than 5 runs each. - CDI - PIC to use sanitizer bay of 3 compartment sink to sanitize dishes. *NOTE: EHS will follow up with commissary to ensure dish machines are repaired. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed chlorine sanitizer concentrations less than 50ppm in spray bottle. - CDI - PIC corrected chlorine sanitizer concentrations to 100ppm.

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 various squeeze bottles of condiments in WIC lacking labels. Label.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple fruit fries near dish machine by three compartment sink. Contact licensed pest control operator to treat for flies.

3-302.15 Wash fruits and vegetables prior to use. - Observed employee cutting onions without first washing the onions. - CDI - Education provided. Employee washed onions prior to continue cutting.

4-501.11 Maintain equipment in good repair. - Observed lowboy on MFU to be unplugged with no TCS items stored in the unit due to the unit awaiting repair per PIC. Ensure unit is repaired and holding below 41F. EHS will follow up within one week for long term compliance. MFU can operate safely with RIC only while awaiting lowboy repair.

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 floors throughout facility to be peeling and damaged. Repair such that the floor is smooth and easily cleanable. 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 walls in need of cleaning near stations 5 and 6 where MFU had reserved prep space. Clean and increase cleaning frequency to maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various eggrolls holding above 41F in lower part of stand up reach-in cooler on MFU (see temperature chart). All other eggrolls were 41F or below. Ambient temperature of unit was 37F. CDI - PIC rotated stock so that affected items were closer to fan. Points were not escalated as improvement was noted. - 1.5 - 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed open box of to go containers stored on floor of unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various eggrolls holding above 41F in stand up reach-in cooler on MFU (see temperature chart). PIC placed items on emergency TPHC. PIC completed TPHC written procedures while EHS present. - VR - Verification required within 3 days. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - Observed container of cooked collards and one container of cooked cabbage dated 7/29. - CDI - PIC voluntarily discarded products. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed commercially packaged lobster thawing on prep table. - CDI - PIC placed lobster in prep sink under cold running water to continue thawing.

5-205.15 Maintain a plumbing system in good repair. - Observed leak at handsink on MFU. Repair.

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 on MFU. Clean and increase cleaning frequency to maintain clean.

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 marinara and sofrito sauce that was not dated. CDI dates added. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 3 items DM from 5/16, and two from 5/23, CDI-PIC voluntarily discarded, they also explained they cook massive amounts on Thursday. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of CL, they use as sanitizer, at 200PPM. With no label. CDI-EHS showed PIC how to dilute correctly and what strength they need to look for (50-100PPM) and PIC labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a rice cooked with rice in it, stored on the floor. PIC said they had just set up and they needed to move that to the counter.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed onions stored directly above RTE wraps. CDI - PIC moved wraps to side of shelf with other RET wraps. -1.5-

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 containers of food with correct date marking. Label these with the common name of the food. -0-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash bins at handsink. Provide trash bin. -0-