DONS JAMAICAN KITCHEN I

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or hand soap in unit. CDI - PIC provided. - 1 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pans cooled from previous day without lids in WIC. - 1 -

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from handwashing sink faucet even when valves are turned off. Repair to allow water to be turned off without shutting water pump off. Observed large hole in top of wastewater tank inside unit. Repair/replace to prevent wastewater for spilling out into unit when truck is in motion. Observed drain under prep sink leaking. Repair - 1 -

5-202.12 Provide at least 100F water at handsinks. Observed hand wash temp of 74F. EHS adjusted water heater temp - sink reading over 100F by end of inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf Observed no paper towels present at hand sink. CDI - Paper towels provided. - 1 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of Mac n cheese hot holding between 100-120F. CDI - Items placed on TPHC for remainder of service. All other hot holding is within required parameters. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no persons wearing hats/hair restraints. Be sure to wear hair restraints at any time when handling food items. - 0 -

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at hand sink and utility sink. CDI - PIC turned up hot water heater temperature and water was reading over 100F by end of inspection. - 0.5 -

5-205.15 Maintain a plumbing system in good repair. Observed cap missing from fresh water supply. Replace cap. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hot sauce and employee phone stored above facility food items/equipment. CDI - Items were moved to bottom shelving, away from potential contamination. - 0.5 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sanitizer bucket stored in hand sink and multiple trash cards blocking access to hand sink. CDI-PIC removed bucket and move trash cans so the hand sink is accessible.

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 moderate buildup of debris and oil/water in the corners of the floor especially between fryer and hot holding cabinet. Clean. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing jewelry on wrist. CDI-PIC removed jewelry.

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 moderate buildup of debris and water in the corners of the floor especially between fryer and hot holding cabinet. Clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed curry chicken and cabbage being hot held below 135F. CDI - Both items were place on the flat top to reheat to 165F.

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 squirt bottles of oils and water with no label. CDI - Items were labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottles of water and a box of plantains stored on the floor of the MFU. CDI - Items removed off of floor. - 1 -