ZODIAC BAR AND GRILL

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed multiple P and Pf violations during inspection; Food contact surfaces, cold holding, hot holding, date marking, storage order, labeling toxic material, cooking temperatures, TPHC, hand sinks supplied. CDI Items corrected during inspection. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with 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. No CFPM present at the time of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink by three comp sink. CDI PIC supplied soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels and hand sink by office. CDI PIC replaced paper towels

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef and raw seafood stored above Alfredo sauce (ready to eat product.) CDI Items was reordered correctly. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 above raw beef in WIC. CDI Order was corrrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed both dish machine and three comp machine sanitizer dispensing at 0 ppm. Repeat. 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 blade on can opener stored for use with residue and debris on blade, Observed multiple containers with sticker residue on outside, stacked so that the residue was touching the inside, food contact surface of the next container. Observed debris on several dishes on food contact surface stored clean for use. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings cooked to below 165F. Food employee stated that the process was to cook the chicken wings to around 120F, then cool, then as orders came through, cook to order batches to 165F. CDI EHS explained that this process of par-cooking requires prior approval by the MCHD which facility did not have. Food employee cooked wings to 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and marinara hot holding below 165F. Items had been placed in hot well less than 1/2 hour prior. CDI PIC reheated items quickly to 165F. 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 cut tomato, and salsas holding above 41F. Observed raw chicken holding above 41F in WIC and RIC. CDI Lids removed on raw chicken, cut tomato and salsa (unknown last time of 41F and below) were 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 cut lettuce and egg rolls made days prior without date marking. CDI PIC date marked 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple spray bottles of cleaners without labels. CDI spray bottles labeled.

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 Alfredo sauce made from temperate ingredients cooling at a rate insufficient to reach 41F in 4 hours. Item was in large, deep well, plastic container with lid secured. CDI lid was removed and placed into WIC for rapid cooling. 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 multiple squeeze bottles with no label or faded labels

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, bottoms of stacked dishes, with debris and residue. Clean with more frequency.

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 cracked tiles in flooring. 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 residue, build up and debris on floors and walls throughout prep area. Clean with more frequency. Repeat.

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

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee work with raw chicken, discard gloves, put on new gloves to continue working with Ready to eat foods. CDI - Gloves removed and Hands washed. 2-301.15 Only wash hands in handwashing sink. -PF Observed food employee wash hands in prep sink. CDI - EHS intervene. Hands washed properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans/lids stored as clean with food debris present on food contact surfaces. CDI - Items moved to the 3 compartment sink to be properly washed, rinsed and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not supplying sanitizer to dishes at the proper concentration, observed at 0 ppm. Machine was able to pull sanitizer when being primed but was not supplying proper concentration when going through wash, rinse sanitize cycle. 3 Day verification visit required. 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

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 Mac n cheese (6/1) held longer than 7 days. Observed soul rolls date marked (6/6) using the Mac n cheese from (6/1) as ingredient. CDI - Mac n cheese and Soul Roll voluntary discard. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed cooked chicken wings and buttermilk batter held on 4 hour TPHC. Facility could not provide completed TPHC form, observed blank form hanging on RIC. CDI - EHS explained how to properly fill out form to PIC. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cooked chicken wings and buttermilk batter held on 4 hour TPHC with no time stamp. CDI - Wings were voluntarily discarded and batter was marked with proper time stamp.

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 covered plastic container of raw shrimp inside the RIC cooling. Observed shrimp at 46F at 7:30 PM, shrimp remained at 46F after 30 min time span. CDI - Shrimp were moved to the WIC for rapid cooling. 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 live roaches (x5) inside the kitchen.

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

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 underneath shelving inside the WIC in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon and raw steak above RTE Philly meat inside 2 door RIC near the cook-line. CDI - Food employee rearranged storage order. No point escalation observed significant improvement. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple clear food containers, veggie dicer and attachments stored as clean with food debris present on the food contact surface. CDI - Items moved to the dish machine to be properly washed, rinsed and sanitized. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple food items inside the WIC (yams, rice, Mac n cheese, raw salmon, raw lamb chops, ranch) held above 41F. PIC stated that. A delivery came around 4 PM and the door was propped open. Items were placed in ice baths to facilitate rapid cooling. EHS and PIC observed WIC at 40F. EHS returned to temp items, WIC was observed at 46F. PIC will call repairman to check how often defrost cycle happens in WIC to verify that it allows the WIC to maintain TCS food at 41F. EHS 3 day verification visit required. 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 yams prepared the previous day with no date mark. Observed rice inside the prep unit with no date mark, large container with date mark located in the WIC. CDI - Both items were properly date marked. 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 . 3-501.18 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 mac n cheese (1/15). CDI - Voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed fried chicken wings held on 4 hour TPHC, no written procedures provided. CDI - PIC emailed TPHC procedure form TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 interior of prep unit in need of cleaning. Observed dark liquid puddled on the interior. Observed gaskets in need of cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked and broken tiles in the dish pit and near the 3 compartment sink. Observed missing ceiling tiles in the rear prep area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon and raw lamb stored above French fries inside standing RIC. CDI - Storage order rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee using cell phone with gloved hands, return phone to pocket and return to fryer to continue cooking. CDI - Hand wash and glove change by food employee. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cut onions directly on soiled shelving inside the WIC. CDI - Onions discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal and plastic containers, stored as clean, with food debris present on the food contact surfaces. CDI - Moved to the 3 compartment sink to be properly 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 .

3-501.14(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 pans of macaroni (x3) and Yams (x2) prepared the previous day and placed inside the WIC overnight to cool. Macaroni was observed at 45F and yams were observed at 46F. Both items observed tightly wrapped and did not cool from 135F to 41F within a total of 6 hours. CDI - Voluntary Discard. 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 .

3-501.15 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 multiple tightly wrapped pans of yams and macaroni n cheese cooling overnight and did not reach 41F within 6 hour time span. CDI - Voluntary Discard. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC could not provide a working thermometer. 10 day verification visit required.

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 multiple squeeze bottles with no label or faded labels. CDI - Labels were added.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach on kitchen floor.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting shelving inside the WIC.

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 interior of prep unit in need of cleaning. Observed stickers and sticker residue on the outer surfaces of multiple plastic containers.

5-205.15 Maintain a plumbing system in good repair. Observed leak at mop sink in the rear kitchen area.

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. Observed open employee beverage stored on prep table with active preparation. CDI - Lid was added to cup and cup was removed from the prep table.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and did not use paper towel barrier to prevent re-contaminating hands when turning off faucet. CDI - EHS intervened and employee washed hands properly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at 0 PPM at the dish machine. 3 day verification visit required. Facility will utilize 3-compartment sink for the remainder of the day. 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

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P PIC stated that macaroni & cheese, yams placed in unit for reheating at 4 PM. Observed Mac & Cheese and yams at 88F & 115F at 6:27 PM. CDI - Items voluntarily discarded. 3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially prepared green beans reheating at 122F, Green beans began reheating at 4 PM. Observed at 122F at 6:27 PM. CDI - Voluntary discard.

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 rodent poison for residential use stored inside the facility. CDI - Rodent poison removed from the facility.

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 utensils stored in water below 135F. (122F)

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 the interior surface of the dish machine with large amount of build-up.

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 large portions of tile missing in front of the 3 compartment sink/ hand sink.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. PIC was front-of-house manager. PIC could not provide EHS with employee health, food borne illnesses, and was unaware of the proper corrective action for some priority items when EHS asked how these items are processed and how facility makes corrections. EHS and PIC covered Employee health, foodborne illnesses and symptoms, and vomit and diarrheal clean-up procedures. 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. No CFPM present at the time of the inspection. For more information on becoming a certified food protection manager 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 could not provide written vomit and diarrheal clean-up procedures. CDI - EHS provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employees wash hands breading raw salmon and raw shrimp. Employee was then observed donning new gloves and returning to work with RTE foods with no hand wash. CDI - PIC was made aware and employee instructed to properly wash hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon, raw shrimp, and raw steak stored above RTE chicken breast and RTE Chicken wings inside the 2-door RIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans, strainer utensil, and cup stored as clean with food debris present on the food contact surface. CDI - Items were moved to the 3 compartment sink to be properly 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark mold-like build-up on the interior surface of the ice machine.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed commercial marinara sauce placed inside hot well to reheat. Marinara was placed inside the hot well at 3:00 PM, Sauce was observed at 120F at 7:20 PM. CDI - Items was voluntarily discarded.

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 chicken wings placed inside the RIC to cool at 3:30PM, Wings observed at 80F at 7:30 PM. Missing 2 hour 135F to 70F cooling window. CDI - Wings 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce placed inside the flip top unit at 3:00 PM to cool on ice, Lettuce observed at 56F at approximately 7:45 PM. Missing 4 hour cooling window. CDI - Lettuce voluntarily discarded. Cooling has been out of compliance on 4 consecutive inspections. Facility will be placed on a Risk Control Plan for cooling time/temperature. EHS will provide paper work. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Buttermilk batter on countertop was observed at 79F. CDI - Food employee stated batter was placed next to fryer approximately 30 min to 1 hour. Item move to RIC for rapid cooling. 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 cooked chicken wings and chopped lettuce miss cooling windows. Lettuce on ice bath was observed having a 0F decrease in temperature in 1 hour time span. CDI - All items were 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 .

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 handles in direct contact with brown sugar and flour inside containers. 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 in use utensils stored in water at 84F and 78F.

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 inside the WIC in need of cleaning.

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 missing ceiling tiles above the prep table in the back and visible water damage to the surrounding tiles.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC could not provide certified food service manager documentation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed partially cooked wings stored above RTE yams, rice and pasta inside the WIC. CDI - Wings were voluntarily discarded. Establishment does not plan to do non-continuos cooking, prep was unable to complete and placed inside the WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee actively working with dirty dishes and returned to food prep with the same gloves on. CDI - PIC intervened, gloves removed, hands washed and new gloves were donned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the 3 compartment sink at 0 PPM of sink and surface sanitizer. Until repair, establishment will use chemical dish machine and chlorine sanitizer at the 3 compartment sink. 3 day verification required. 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 multiple plastic pans, stored as clean, with food debris present on the food contact surface. CDI - Pans were moved to the dish machine to be properly cleaned. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark black/green build-up on the interior of the ice machine.

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 grilled chicken thighs placed in an ice bath to cool at approximately 5:30 PM. Observed grilled chicken thighs at 81F - 89F At 7:41 PM. CDI - Chicken was voluntarily discarded and EHS educated food employee on cooling parameters. Item has been out of compliance 3 consecutive inspections, if item is out of compliance at following inspection establishment may be placed on a risk control plan and permit action may be taken. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Mac n cheese inside the steam well below 135F. CDI - Item was placed inside the oven to reheat. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed food employee holding wings on time as a public health control with No written procedures and no time stamp placed on the chicken wings. Employee stated that the wings were placed on countertop 45 min prior, EHS explained how TPHC works and establishment elected to placed cooked wings inside the RIC for rapid cooling. Establishment will not use TPHC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 chicken thighs cooling compacted inside a deep pan. Chicken thighs did not cool from 135F to 70F within 2 hours. Chicken thighs observed at 81-89F. CDI - Voluntarily discarded. Item has been out of compliance 3 consecutive inspections and establishment may be placed on a risk control plan if not corrected. 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 roach on wall near the dish pit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of cheddar jalapeño bites stored on the floor inside the WIF. CDI - Removed from the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Placed in the dish pit to be washed again.