HOUSE OF FLAVORS MFU

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed workers changing tasks and interacting with the public without washing hands. Handwashing was not occurring due to sink area being unreachable. CDI - EHS watched employee properly wash hands after access was provided. - 2 - REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink inaccessible. Large metal pan lids were sitting over sink and numerous boxes and supplies were stacked in front of sink. CDI - PIC rearranged items to allow for sink access. - 1 - REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of noodles (55F) sitting out on table by full steam well and butter chicken (86F) in container by flat top grill. PIC stated both items were just brought out. CDI - PIC voluntarily discarded chicken and noodles. - 1.5 - 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed several containers of chicken in box thawing on prep area surface. Thawing should be conducted under refrigeration or as part of the cooking process. CDI - Items were moved to upright refrigerator to continue thawing process. - 0.5 - REPEAT

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed workers changing tasks and interacting with the public without washing hands. Handwashing was not occurring due to sink area being unreachable. CDI - EHS watched employees properly wash hands after access was provided. - 2 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink inaccessible. Crate was sitting over sink and numerous boxes and supplies were stacked in front of sink. CDI - PIC rearranged items to allow for sink access.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed several containers of chicken in box thawing on prep area surface. Thawing should be conducted under refrigeration or as part of the cooking process. CDI - Items were moved to upright refrigerator to continue thawing process. - 0.5 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of French fries and container of single serve sauces stored on floor. Food should be stored off the floor and away from potential contamination. CDI - items were moved to refrigerator - 1 -

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 prewrapped cutlery stored in box on floor of unit. Items should be stored at least 6 inches above floor and away from potential contamination. CDI - Box was moved.

4-501.11 Maintain equipment in good repair. Observed filter missing from hood unit. Replace filter to allow unit to work as designed. - 0.5 -

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 food debris on surfaces of equipment and shelving. - 1 - REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet nested at 3 compartment sink. CDI - pans unstacked to air dry. - 0.5 -

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 food debris on surfaces of equipment and shelving. - 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 handwashing sink full of chemical bottles. CDI - PIC moved items to another location. - 1 -