MARTIS KITCHEN

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed an open bottle of ranch dressing and a squeeze bottle of mayo sitting on the counter above 41F. PIC stated that it snag been out all morning. CDI PIC volutarily discarded. 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed thin probe thermometer powering on but turning off right away. It appears to need a new battery or replacement. VR needed 4-5-26 For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back door propped open during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep table.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Plastic lids in packaging in hand sink. Lids removed.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Spatulas on grill with food debris. Utensils washed less than 1 hour ago. Be sure they are washed, rinsed, and sanitized at least every 4 hours. No points deducted. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 one (1) bag of of thawing raw chicken, approximately seven (7) unopened rolls of raw chorizo, and one (1) pan of raw shell eggs in prep unit stored above sealed ready to eat foods (covered bins of washed limes, sliced pineapple, and single packets of ketchup and ranch, etc.) while being improperly ordered amongst themselves (chorizo over eggs, chicken behind chorizo, etc.) CDI - EHS reviewed storage order with PIC, and PIC fixed storage order accordingly. EHS provided storage order charts for reach in units in English and Spanish. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) bottle of mayo in prep top. CDI - EHS labeled mayo after PIC identified it accordingly. Note: EHS observed bins of sugar without labeling. Per conversation with PIC, these are only to be used for employee food (coffee) and therefore do not require labeling. However, EHS advises labeling for clarity.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed properly concentrated chlorine solution (approximately 200 ppm) used to hold in use wiping cloths. However, test strips used by PIC did not display sanitizer concentration. Test strips were observed as expired as of 05/2023. A verification will occur no later than 08/11/2025.

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 minor fluid in bottom corner of prep unit from thawing chicken bag. Clean non food contacts as needed.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed labeled employee drinks in styrofoam cups stored above food held for resale (French fries) in freezer. CDI - Employee food was rotated to lower storage to prevent potential contamination.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Open package of deli ham lacked date mark. Package opened this morning date mark added. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC was not a certified food safety manager. Permit is within 210 days of issuance. No point deduction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at hand sink. CDI- PIC indicated issue with hot water heater. Repaired on site during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans, rice milk, and oat milk on griddle stored < 135F. CDI- reheat to > 165F and hot held. 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 .

4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed warewashing sink in use without soap solution and hot water < 110F. CDI- PIC indicated an issue with the hot water heater. CDI water heater repaired on site during inspection. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test kit provided for chlorine sanitizer. VR required within 10 days.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf No hot water on the unit at time of inspection. CDI- hot water restored on the unit.