CAFE BRUNDAVAN

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food, employee pick up items off floor and wipe hands on apron and then touch and use utensils and ready to eat items. CDI - Employee washed hands and put on clean gloves.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink without soap. CDI - PIC added soap to hand-sink.

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 tomato and onion chutney with today’s date when churlish was prepared 5/17. PIC and EHS talked about how date marks need to follow original container. CDI - PIC added correct date mark. 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(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. Rice cake held on TPHC without start or end time. CDI - PIC added start time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed all-purpose cleaner and spray bottle without label stored in chemical storage. CDI - PIC added identifying label on spray bottle.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer in facility. CDI - PIC provided working thermometer they will keep from neighbor facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on floor in WIF. CDI - PIC picked up all items off floor to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with concentration bleaching out strips. CDI - PIC remade sanitizer bucket at proper concentration (50ppm).

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 knife handle stored in paneer. Observed entire scoop, stored in sugar.

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 wet stacked clean pans on the drying rack. CDI - PIC moved to 3 comp sink for re cleaning.

4-903.11(A)(C) Store single-use and single-service articles 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 single use plates stored without a protective barrier with food contact service not protected.

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 peppers in non food grade bags. CDI - PIC washed and added to clean equipment.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sani in facility. PIC went to neighbor facility to grab extra test strips. PIC will be back within 10 days to verify test strips are provided for facility.

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 non-food contact surfaces throughout the kitchen and in walk in units in need of cleaning. Observed heavy water build up in LB unit. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed toilet in men’s restroom running unable to work. Repair.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waist pin and female restroom. Provide trashcan with lid.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed multiple priority and priority foundation violations today in the establishment such as Cooling, Cold Holding. PIC must ensure the establishment remains in compliance with the food code. 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.

2-401.11 (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 personal water bottle on a preparation counter. CDI, PIC moved the drink to the office area. Ensure staff are not storing beverages on surfaces used to prepare food.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf Observed Back corner handwashing sink blocked by a rolling cart. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. observed items were stored inside the handwashing sink. This is a repeat violation from the last inspection, items shall be moved so that the sink is no longer blocked. Verification required. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at a kitchen handwashing sink. CDI, PIC placed towels.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed a dented can that had leaked and stored on the dry goods shelf. Observed two other dented cans with dents on the seam. Ensure staff are not placing damaged cans in the dry goods area and place in a designated area such as the office for return to the store. CDI, cans discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed two different containers of raw chicken stored above ready to eat foods. CDI, raw chicken moved to bottom shelf. Observed raw proteins stored above ready to eat foods in the walk in refrigerator. Ensure these are stored so that they are in the correct storage order based on final cooking temperature and also not above ready to eat foods. VR required to ensure freezer is re-arranged. 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 the cutting board at the flip top with a heavy amount of residue. Observed a potato peeler with residue and stored on a shelf. Ensure that food contact surfaces and utensils are washed, rinsed, and sanitized when soiled and at least every 4 hours if in use. CDI, items moved to dish washing area for cleaning. Observed pot lid that had been bent in so that it would fit a different type of pot. This caused the lid to collect old food residue in the crack of the seam. CDI, lid discarded. 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 beans, veg sauce, and onion sauce prepared yesterday or early this morning that did not achieve the cooling requirements. CDI, all items 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rice cakes at 100 F sitting on the counter. PIC advised that they keep them there because the quality drops if they stay hot. CDI, PIC reheated the cakes to 165 F. In the future, the establishment must use TPHC for these and maintain a written procedure onsite. TPHC form emailed to the PIC. 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 yogurt based sauces at 45 F in the flip top unit. Ensure foods are kept at 41 F or below in cold holding. Repeat Non-Compliance. CDI, products 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 .

3-501.18 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 a potato dish in a large pan in the walk in refrigerator, with no date and prepared yesterday. CDI, PIC allowed to date/re-date the item In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). Overall, the PIC has established a date marking system and other items were labeled. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed a spray bottle of peroxide stored on the ledge of the flip top unit. PIC advised that he didn’t know what the product was used for. CDI, PIC discarded the product. Ensure staff are properly storing chemicals.

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 items prepared yesterday and early this morning that did not cool in the required time frame due to being stored in a deep container or being left covered overnight. Ensure staff are using shallow pans to cool food. Recommend, cooling food a depth equal to or less than 2 inches. Do not cover the food items until cooled to 41 F. CDI, food items discarded that did not cool properly. 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed the reach in unit near the grill with no ambient thermometer. Install a thermometer in this unit.

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 and sauces with no food labels. CDI, PIC had the items labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of food on the floor in the walk in freezer and walk in. Observed dry goods throughout the kitchen with open bags. Ensure food is stored above the floor and in a sealed container (unless it is cooling).

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a damp wiping cloth at the grill not stored in sanitizer. Ensure wiping cloths are stored in sanitizer when not in use.

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 a container of hot water on the grill at 123 F and with food residue in the water. Ensure the water is kept at 135 F and clean.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked clean pans on the drying rack. Ensure these items are stored so that they can drain and air dry properly.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rice cake steamers that do not meet food code standards. The seams are cracked and are not smooth and easily cleanable. Observed a batter machine with stone wheels that are not smooth. These items are not approved for use.

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 non-food contact surfaces throughout the kitchen in need of cleaning.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed a pressurized hose at the can wash with no backflow prevention. Install an approved backflow device. CDI, hose disconnected from spigot.

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 throughout in need of cleaning. Clean all surfaces.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights with no shields. Install light shields in fixtures missing the plastic cover.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf Observed Back corner handwashing sink blocked by a rolling cart. CDI..Rolling cart was moved at time of inspection to restore access. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. observed items were stored inside the handwashing sink. CDI. Item was removed at time of inspection to restore access.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed batter ( lentil, and rice) and yogurt sauce above 41F.. Please see temp chart. CDI. Items 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). Batter (prepared Sunday) and yogurt sauce( prepared Monday) were found without prep dates.CDI..Items were voluntarily discarded 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) Batter (prepared Sunday) and yogurt sauce( prepared Monday) were found without prep dates.CDI..Items were 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shakers and squeeze bottles without labels identifying their contents.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored directly on floor in WIF.. CDI..Items were moved off floor during inspection. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep unit with deep grooves.

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 lids on containers covering food were found without debris. Also observed hood vents with accumulated grease and debris. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM at start of inspection. CFPM came in during middle of inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed veggies/fruit stored over cooked noodles, CDI.. Veggies were moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor in WIC and WIF

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 metal bowl in rice flour..CDI bowl was removed.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 scoop handle in dry beans. 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 clean utensils stored in bin with debris.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. OBSERVED cutting board at prep unit in need of resurfacing or replacing 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 coconut milk stored in original metal can. REPEAT CDI Milk was moved to metal pan.

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 doors to RIC and inside of prep unit in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. OBSERVED standing water at floor drain. PIC used a water vacuum to remove water. Plumber was called out.EHS will check floor drain before EHS leaves inspection and will return buy friday to check to see if drain is in good working order. If unable to drain properly facility will need to close until floor drain is draining properly.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. OBSERVED missing ceiling tile near mop sink 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.OBSERVED clutter throughout facility not necessary to operation and maintenance. 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 vents throughout facility in need of cleaning.REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty during first half of inspection. CFPM came in towards end of inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in handwashing sink. CDI sink was cleaned. 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..CDI..Eggs were moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 touching flour. CDI..Scoop handle stored above the top of food 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 cups being left in TCS sauces.. CDI..small cups were removed.

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 raw chicken stored in non food grade bags in WIF.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 vents throughout facility in need of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand wash sink.CDI..Dedris was removed 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed back hand wash sink blocked by racks. CDI Rack was removed

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor in WIF..REPEAT

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 water120F CDI.. Water was bought up to 145F

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 food stored in non food grade bags. also Observed used tin can as food storage.

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 debris on shelves where clean dishes are stored. Also Observed door to Prep unit in need of wiping down.

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 cleaning needed throughout facility. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items not in use throughout facility. Clean up clutter

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. PIC showed up after inspection was complete. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in prep sink. CDI EHS educated PIC about where to wash hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink without soap. CDI. Employee put bottle of hand soap on top of soap dispenser. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above box of lettuce also raw shell eggs stored above box or carrots. CDI Employee rearranged items. 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 chicken in WIC above 41F CDI..Employee voluntarily discarded. REPEAT.. EHS didn’t escalate points since it was just one item 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 open container of milk from previous days.. CDI..milk was labeled..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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer without label. CDI.employee labeled bottle

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests crawling on wall.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed boxes of raw chicken stored on floor in WIC

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 yogurt sauce with bowl in it. CDI..Employee removed bowls out of sauce 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 bowls, stored in flour and dried beans.CDI..employee removed bowls out of items. 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 bucket of clean utensils stored on the floor. CDI..Employee moved bucket to shelf 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes stacked wet.REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty when EHS arrived did come 5 to 10 minutes into inspection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink without soap. CDI PIC placed bottle of soap at sink

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.Observed several containers of flour, sugar sauces, beans in containers without lids or coverings.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed both microwave with food and debris inside

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice and tomato paste in WIC above 41F. See temp chart.CDI PIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 several pans of food cooked from pervious day held over without date marking. 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 without lables. CDI PIC labled containers.

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 small bowls stored in sugar ,flour variety of spices and beans. CDI PIC removed bowls for items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes stacked wet

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service to go boxes and place store facing up. CDI PIC stored items facing down.

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 RIC with build up and food debris also Observed shelving where dry goods are stored in need of cleaning

5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink unable to be stopped up. Get a plug and don’t use paper towel.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee with soiled gloves and instructed to remove gloves and wash hands. Employee proceed to wash hands in prep sink without hand soap. CDI: PIC intervened and employee rewashed hands in hand sink with soap. 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 employee wash hands in prep sink without hand soap. CDI: PIC intervened and employee washed hands with soap in hand sink. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken being stored over RTE sauces in WIC. CDI: PIC corrected storage order to be in compliance. 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 tomato, potato curry, cut watermelon and potato chili mix in WIC and fliptop unit without date marks. PIC stated that foods were prepared yesterday. REPEAT CDI: PIC date marked items to reflect prep date. If date marking issue persists, items may have to be discarded during next inspection. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen area. PIC stated that the facility has a pest control service that provides regular treatment.

3-304.15(A)single-use gloves shall be discarded when damaged or soiled, or when interruptions occur in the operation -P Observed employee with soiled gloves continuing to work with food. CDI: Employee removed gloves, washed hands and donned fresh gloves.

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 tomato, potato curry and potato chili mix in prep cooler with no date labels. CDI - Food was prepared Sunday and appropriate dates were added. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemicals stored over 3-comp sink and vegetable prep sink. VERIFICATION REQUIRED. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of cleaner and disinfectant with out labels. VERIFICATION REQUIRED.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging on storage rack with end brushing prep table. CDI - Jacket was removed.