HILLSIDE CARIBBEAN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed facility operating without a certified food protection manager present. A CFPM shall be on-site during all hours of operation.

2-301.15 Only wash hands in handwashing sink. -PF Observed PIC wash hands in prep sink. CDI: EHS provided education that employees may only use hand sink for hand washing. PIC rewashed hands in hand sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in men’s restroom. CDI: Employee stocked hand sink with soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in men’s restroom. CDI: Employee stocked hand sink with paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed packages of raw pollock being stored over ready to eat foods in reach in cooler. CDI: PIC re-arranged items to proper storage order.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Per conversation with PIC, certain chicken items are cooked to an internal temperature of 135F to 140F before being placed in walk in cooler to cook and then chicken is later cooked to an internal temperature of 160F. EHS did not observe cooking during inspection today, but notified PIC that all animal foods must be fully cooked to required temperatures without interrupting the cooking process or approval must be obtained from Health Department to interrupt the cooking process and chicken must be cooked to an internal temperature of 165F for 15 seconds before serving. CDI: PIC confirmed understanding of required cooking temperatures and stated that he will discontinue non-continuous cooking operations and will fully cook chicken to an internal temperature of 165F before serving or cooling down.

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. 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 . Observed containers of curry chicken, chicken stew and greens cooling down in walk in cooler in plastic covered bus tubs from either the night before or early this morning according to PIC in which items did not reach cooling parameters. Also observed a large deep covered plastic container of pasta noodles cooling down in reach in cooler since early this morning that did not reach cooling parameters See temp chart. CDI: PIC voluntarily discarded all items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of pine sol being stored unlabeled on chemical storage shelf. CDI: PIC labeled spray bottle.

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 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 . Observed containers of curry chicken, chicken stew and greens cooling down in walk in cooler in plastic covered bus tubs since early this morning according to PIC in which items did not reach cooling parameters. Also observed a large deep covered plastic container of pasta noodles cooling down in reach in cooler since early this morning that did not reach cooling parameters See temp chart. CDI: PIC voluntarily discarded all items.

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 salmon fully thawed in reach in cooler still in reduced oxygen packaging. CDI: PIC cut open packaging to remove salmon from their reduced oxygen environment.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen. Contact pest control service provider to address issue.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of ketchup being stored on floor in dry storage room. Keep food items at least 6 inches above the floor.

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 a scoop being stored in a large container of flour in which handle of scoop was buried in flour. Store utensils with handle above the food.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household rice cooker in use. Replace household rice cooker with ANSI certified or equivalent equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in 2 door refrigerator holding above 41F. Unit ambient temperature was 56F. Unit door was ajar when EHS started taking temperatures. CDI - Items were moved to WIC for rapid cooling. Ambient temperature of unit was 37F at end of inspection with both doors closed. - 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 .

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 floors and walls with accumulated food debris and dirt. Clean as often as necessary to prevent accumulation of dirt/debris. Clean when food exposure is minimal. - 0.5 -

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 two pans of oxtail, prepared the day prior (11:30pm), in WIC holding above 41F. PIC stated it had not been out of the WIC since the evening prior. CDI - PIC voluntarily both pans of oxtail. - 1.5 - 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items in 2 door upright refrigerator without proper date marking. PIC stated they had ran out of labels the morning of the inspection. CDI - PIC stated items were prepped the previous day (Monday). Items were allowed to be marked with the appropriate discard date. PIC went to store to get tape to mark dates. 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 curry chicken prepared at 4:30am morning of inspection in a deep, plastic bus tub container holding above 41F. CDI - PIC voluntarily discarded items above 70F. Advise to use shallower pans for quickly cooling and then transfer to larger pans. - 1.0 - REPEAT 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 several dry goods containers in kitchen without labeling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry goods containers on the floor in kitchen area . Store at least 6 inches off the floor. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed red beans and rice in WIC above 41F. PIC was unsure how long items had been above 41F. PIC stated the rice was cooked the previous day. CDI - PIC voluntarily discarded items. Points were not escalated due to different unit involved. - 1.5 - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 rice and beans prepared the night before in a deep, covered plastic bus tub container holding above 41F. CDI - PIC voluntarily discarded. Advise to use shallower pans for quickly cooling and then transfer to larger pans. - 0.5 - 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees onsite at time of inspection with food manager certification. PIC stated she just started and is working on getting hers done. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed macaroni and cheese in steam table at 128F. All other items in table were 135F or above. CDI - PIC placed item in oven to reheat to 165 or above. 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 goat, red beans and rice, and macaroni and cheese in upright refrigerator above 41F. PIC was unsure how long items had been above 41F. CDI - PIC voluntarily discarded items. Points were not escalated due to different unit involved. - 1.5 - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle containing chlorine sanitizer with no label. CDI - PIC labeled bottle at time of inspection.

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. Observed scoop for red beans and rice being stored in container of room temperature water. CDI - Scoop was removed from water and placed on clean surface between uses. - 0.5 - 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 several cracked tiles through out kitchen. Need repair or replacement. Replacement of flooring has begun in front part of kitchen with plan to replace all of it. - 0.5 - REPEAT Score was not escalated as continuing improvement is noted.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or approved alternative for hand drying at the dish area handwashing sink. Also, no paper towels inside restrooms. Shared hand dryer located outside. CDI - PIC supplied paper towels for sink. - 1 - REPEAT Points not escalated due to first repeat frequency.

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 multiple items with out date marking throughout facility. CDI - PIC stated items were prepped the previous day (Monday). Items were allowed to be marked with the appropriate discard date. - 1.5 - 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 spray bottle at front handwashing sink with no labeling. CDI - PIC stated solution was sanitizer. Bottle labeled.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed prepared items in WIC uncovered. CDI - PIC placed lids on all exposed items.

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. Observed scoop for red beans and rice being stored in container of room temperature water. 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 sugar scoop with handle in contact with product.

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 several cracked tiles through out kitchen. Need repair or replacement. Replacement of flooring has begun in front part of kitchen with plan to replace all of it. - 0.5 - REPEAT Score was not escalated as continuing improvement is noted.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at establishment during time of inspection. - 1 - REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or approved alternative for hand drying at the dish area handwashing sink. CDI - PIC supplied paper towels for sink. - 1 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door left open during inspection. Flies observed throughout facility. Do not leave doors open to prevent pest entry or provide screening. CDI - Door was closed by PIC during inspection.

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 several cracked tiles through out kitchen. Need repair or replacement. Replacement of flooring has begun in front part of kitchen with plan to replace all of it. - 0.5 - REPEAT Score was decreased due to improvement on floor replacement.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at establishment during time of inspection. - 1 - REPEAT For more information on becoming a certified food protection manager 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 multiple items with out date marking throughout facility. CDI - PIC stated items were prepped the previous day. Items were allowed to be marked with the appropriate discard date. - 1.5 - 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers in kitchen without labeling.

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 several cracked tiles through out kitchen. Need repair or replacement. - 1 - REPEAT