VJ'S CHICKEN INASAL

2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on using a barrier and food employee properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P-/2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed food employee handle cash box and then begin to return to handle clean single use items without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands.

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 raw pork and lumpia (contains raw pork) in RIC. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed PIC using thermometer without cleaning before and after use. -CDI- EHS educated on cleaning frequency and PIC cleaned thermometer. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items above 41F. Observed ambient air of RIC above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 44F. -1.5- **3 DAY VERIFICATION REQUIRED BY 3/23/26** **PIC TO COOK REMAINING RAW MEATS BELOW 45F AND VOLUNTARILY DISCARD ITEMS ABOVE 44F. PIC TO CEASE OPERATIONS ONCE REMAINING MEATS HAVE BEEN SOLD** 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf- Observed raw meats being held out at ambient air above 41F. Observed temperatures of most raw meats in RIC stored in large bus tubs above 41F. **ITS BEING ISSUED** **10 DAY VERIFICATION REQUIRED BY 9/30/26** -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 rice warmer stored on floor. -0-

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 lumpia stored under raw chicken and raw pork in RIC. -CDI- PIC corrected storage order. -1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at handwashing sink. CDI - PIC adjusted water heater and water was available by end of inspection. - 0.5 -

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed one food employee who had not signed EHP. -CDI- EHS educated food employee and food employee signed while EHS was present. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no V&D cleanup procedures. -CDI- EHS provided handout. -0.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee eating inside of MFU near retail food. -CDI- EHS educated food employee on proper eating areas and food employee relocated. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC wash hands for less than 20 seconds, not use a barrier to turn off the faucet and use a cloth towel to dry hands. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly washed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed PIC begin to handle chicken skewers without washing hands. -CDI- EHS intervened, educated PIC on when to wash and PIC washed hands. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed soap not dispensing from soap dispenser. -CDI- PIC removed lid so soap could be accessed. -1-

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 raw pork in RIC. -CDI- PIC corrected storage order. -0- 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 raw chicken and raw pork above 41F in RIC and sitting out of temperature control on table near grill. Refer to temperature chart. Per PIC, items sitting out were to be cooked. -CDI- PIC began to cook items sitting out and will cook or discard all other items within 4 hours. -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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed chlorine sanitizer in spray bottle above 200ppm, whiting out test strips. -CDI- EHS educated PIC on proper sanitizer concentration and sanitizer was diluted to 200ppm. -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opened door and opened window throughout the inspection. Neither have screen protection. Ensure if doors and windows are maintained open, screen/fly/insect protection is provided. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handles stored inside rice with handles touching rice. **REPEAT** -0.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no chlorine test strips. **10 DAY VERIFICATION REQUIRED BY 2/16/26** -0.5-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed water max out at 98F and then temperature started to drop. -CDI- At end of inspection, water observed at 134F. -0-

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 soap not dispensing from dispenser due to needing battery. Replace battery. -0-

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing shield on light above fryers. Replace. 6-303.11 Provide required lighting intensity. Observed light above fryers not functioning. Repair. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - REPEAT - Observed pan of chicken stored in RIC cooked the day prior per PIC to be lacking a date mark label. - CDI - PIC date marked item appropriately. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed utensils stored in rice cooker such that handles of utensils were directly touching the rice. - CDI - PIC removed utensils from rice.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a food safety certified manager. Permit is within 210 days of issuance. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC did not demonstrate knowledge of employee health policy during inspection. CDI- provided employee health policy hand out and link to more information. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC did not provide procedures for V&D cleanup. CDI- provided PIC the V&D cleanup hand out and link to more information. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork stored over cooked chicken in the upright cooler. CDI by rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked chicken prepared yesterday per PIC, with a date mark for today. CDI - food items marked with prepared date 3-27. 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 .