KLK GRILL # 2

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf- Observed PIC not knowledgeable about proper holding temperatures, multiple risk factor violations, and no CFPM. **10 DAY VERIFICATION REQUIRED** -1- 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- Observed PIC not able to present EHP and not able to demonstrate knowledge of foodborne illness. -CDI- EHS educated and provided handout. 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 written procedures available. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf./5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed items stored in and on handsink and in front of floor of handsink blocking access. -CDI- PIC relocated items. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no protective coverings on chicken and raw meats, opened packages of cheese, marinara sauce, hot dogs, and raw hamburger meats, in RIC and washed tomatoes sitting on shelving of RIC. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shelled eggs sitting on top of hot dogs. Observed raw longazina stored over RTE items in RIC. Observed raw beef over RTE chicken 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

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 food debris on thermometer stored as clean. -CDI- EHS educated PIC on cleaning before and after use and thermometer was cleaned. -0- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer above 200ppm, so strong that it whited out the test strip. -CDI- PIC corrected sanitizer concentration. -0- 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on slicer stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items above 41F. Observed ambient temperatures of units above 41F. Refer to temperature chart. **3 DAY VERIFICATION REQUIRED BY 8/14/26** **IMMEDIATE SUSPENSION BEING ISSUED TODAY FOR COLD HOLDING** -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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed no date marks on empanadas, marinara sauce, salsa arbol, hot dogs, cooked chicken, 3 bags of mozzarella cheese. -CDI- PIC voluntarily discarded items as all cold items were out of temperature. -0- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed no label on spray bottle. Per PIC, contents were degreaser. -CDI- PIC properly labeled items. -1-

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 some squeeze bottles with no labels. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed order window and fly screen at door open throughout inspection with no active orders. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of rice stored on floor. Observed box of raw chicken stored on floor. Per PIC, improper chicken was delivered and was to be returned to vendor. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep with bracelet. -0-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled dry cloths throughout. Keep dry cloths clean.**REPEAT** -0.5-

3-302.15 Wash fruits and vegetables prior to use. Observed 3 unwashed heads of lettuce on MFU. Per permit conditions, all fruits and vegetables must be washed at commissary. Ensure that excess unwashed items are stored at commissary. **REPEATED VIOLATIONS MAY RESULT IN PERMIT ACTION** -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between side of prep unit and RIC. Observed spoon stored on top of lid for hot holding food with visible debris. -CDI- PIC moved items to dishpit to be W/R/S. -0-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed grocery bags being used to store multiple items. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” ninja blender. 4-501.11 Maintain equipment in good repair. Observed missing handles on rice cooker. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no chlorine test strips **10 DAY VERIFICATION REQUIRED** -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 and buildup on interior and exterior surfaces of cold holding units and cooking equipment and NFCS of blender and shelving. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water available. **10 DAY VERIFICATION REQUIRED** -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed missing faucet handles on 3-comp sink. Replace. -0- 5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Observed no cover on water outlet. Cover.

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 debris/buildup on floors, walls and ceilings. Increased and more thorough cleaning frequency recommended. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No employee health agreement on site. CDI - Provided to PIC and staff For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Open personal drink stored near front handsink. CDI - Moved.

.. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Dry cloths near handsink dirty and soiled. Keep dry cloths clean.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. In use utensils stored in water on grill recorded at 108F. Heat water to 135F first, then place utensils in water while maintaining 135F.

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. Lids of hot well, area near grill, handles of equipment all in need of cleaning.