IRIE NATION RESTAURANT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CPFM on duty during inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 washing sink. CDI.. Bucket was removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed food debris in hand washing sink in hall way. CDI.. Sink was cleaned out

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food not cooling without lids or coverings. REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over RTE cooked pasta. CDI unwashed produce was moved to bottom shelf 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed unwrapped onion stored on rusted shelf in RIC For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Food being hot held under 135F. Please see temp chart. CDI..Food was voluntarily 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 .

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). Observed no TCS foods were date marked through facility. REPEAT. 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 items prepared on Monday Per food employee without date marks. CDI all items were dated marked REPEAT 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 . 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food not cooling quickly due to pan being covered tightly with plastic wrap. CDI wrap was removed 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 containers of flour and sugar without labels. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door ajar during inspection. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce stored on floor in WIC.. CDI.. Sauce were moved to shelf

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in contact with flour and sugar.. CDI scoopers were removed. REPEAT

4-903.11 (A) Store cleaned equipment, utensils, linens 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 utensils stored as clean in bins with visible debris 4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed clean dishes stacked wet

4-501.11 Maintain equipment in good repair. Observed Rusted shelving throughout facility.REPEAT

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 bins used to store food with heavy debris, also observed RIF door and inside of RIF in need of cleaning REPEAT

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 facility in need of cleaning. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed hand lotion stored with clean dishes.

2-102.12 (A) Certified Food Protection Manager (C)Observed no CFPM on duty during inspection. REPEAT

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at back handwashing sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in handwashing sink. CDI Sink was cleaned out 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or approve alternative for hand dryingat side handwashing sink. Paper towels were added.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings Observed TCS foods not cooling without lid in WIC. REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored over RTE food. CDI.. Raw shell eggs moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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). Observed gravy, chicken, collards,yams prepared previously days without date labels. CDI. Gravy was voluntarily discarded and other items were dated marked. REPEAT 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition P Observed gravy, chicken, collards,yams prepared previously days without date labels. CDI. Gravy was voluntarily discarded and other items were dated marked. REPEAT 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer to strong. Bleaching out strips. CDI.. Sanitizer was remade.

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 squeeze bottles and buckets of dry ingredients without labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door ajar during inspection. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed buckets of dry goods stored with scoop handle touching dry ingredients. CDI scoop handle was removed

4-501.11 Maintain equipment in good repair. Observed shelving throughout facility rusted.

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 bins with dry goods in need to cleaning. Also observed RIF and other equipment in need of cleaning. REPEAT

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 build up on walls, and floors. Facility in need of cleaning. REPEAT

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

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed cut cabbage in RIC and whole carrot on prep table that were brown in color and wilted. CDI - PIC voluntarily discarded both items.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed cut cabbage in RIC just sitting on unsanitized cooler shelf. CDI - PIC voluntarily discarded cabbage. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of Mac-n-cheese and one container of greens uncovered in WIC. Items were at or below 41F and not actively cooling. CDI - PIC covered foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed cutting guard and inside casing of oxtail slicer with dried food debris. Per PIC, slicer was last used yesterday and had not been used today. CDI - PIC cleaned slicer. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pan of jerk sauce made at 6:30am sitting on prep counter. Per PIC, sauce contains cooked vegetables. EHS provided PIC education about TCS foods. Going forward, PIC will keep sauce in WIC. 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). Observed multiple pans of mac-n-cheese, container of greens, pans of red beans and rice, and containers of marinated and raw chicken prepared the day before without date marking. CDI - PIC date marked all items. 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 .

-REPEAT- 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed packages of ROP salmon thawing in RIC. Packages were not cut open. CDI - PIC slit open packages and returned salmon to RIC to finish thawing process.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed facility without a functioning thin-probe thermometer. PIC to order a new thermometer. VR required - EHS to return within 10 days (by 11/2) to verify facility has working thin probe thermometer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of facility open to the outside upon entry into the kitchen. Per PIC, door is not normally kept open, but there was some smoke buildup from cooking and door was opened to release smoke. PIC shut door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flying insects in kitchen area due to back door being left open and unprotected. PIC to address use of an air curtain with owner.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in container with 0ppm of sanitizer measured. PIC remade sanitizer bucket. Sanitizer tested at 100ppm via facility test strips.

-REPEAT- 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 rusted shelving in RIC and WIC. Observed food residue buildup on exterior of equipment. PIC to address replacement of shelves with owner. PIC to address cleaning frequency of equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with doors open. PIC to ensure dumpster doors remain closed when not in use. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug. PIC to contact dumpster service for replacement plug.

-REPEAT- 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 broken and cracked floor tiles in dish pit area. 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 buildup of debris under equipment and on walls behind cooking areas and in dish pit area. PIC to address cleaning frequency.

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

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Curry chicken, stew chicken, and collards in hot well after reheat below 165F. Foods moved to stove to reheat to 165F.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Frozen salmon in refrigeration unit in sealed packages. Packages opened.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test kit available at time of inspection. 10 days to comply.

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 shelving, dry goods containers, exterior of equipment, and interior of freezer accumulating food debris and residue in kitchen area.

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. Repair wall/floor junction at 3 compartment sink area. 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. Clean floors under equipment as needed.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC does not have active managerial control due to numerous priority violations. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection. 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 hand wash in front area hot water faucet does not work. Repeat

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed greens and yams cooled since 10:00 a.m. still at greater than 70 degrees F. CDI cooling window missed product 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 wings, cooked goat , rice and beans , and pasta held greater than 24 hours and not date labeled. CDI PIC labeled product. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer in three compartment sink at greater than 200 ppm chlorine. CDI diluted solution in sink three times to reach appropriate concentration. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed can of domestic pesticide on floor under prep sink. Discussed with PIC on previous inspection that household pesticides can’t be used in commercial kitchens.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed yams and greens cooled in plastic bins in layer to dense to facilitate proper cooling. Repeated demonstration have been given with the yams and yams still being cooled incorrectly. CDI cooling window missed product discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats in kitchen area.

4-501.11 Maintain equipment in good repair. Observed gasket in need of replacement on rear reach in cooler.

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 shelving in walk in cooler and floors of reach in freezer in need of cleaning due to build up of food debris.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster drain plug missing. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large quantity of waste and debris on ground around dumpster.