SOL DELISH

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed - No Written vomit and diarrhea clean up procedures available. CDI - EHS provided Vomit and Diarrhea clean up procedures. REPEAT. For more information 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 - Dish Machine with a chlorine sanitizer concentration of 0ppm while in use. A verification will occur no later than 10/31/2026. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple (approximately six (6)) stacked clean bins with sticker residue on outsides, creating food contact surface contamination. Bins were pulled from clean racks and placed in wash compartment for corrective cleaning. 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 four (4) pans of cooked TCS food (baked chicken, Mac and cheese, yams) in WIC at temperatures ranging from 44F to 48F. Per conversation with PIC, some of these food items were prepared within the establishment on marked day of preparation (10/27, the day prior to inspection) and others were procured from other Sol Delish location. CDI - PIC voluntarily disposed of improperly cooled food items. EHS discussed cooling methods with PIC, including use of available ice wands, leaving covers off of cooling food, etc. 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 .

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 one (1) empty can of unapproved pesticide (raid) stored with chemicals at three compartment sink. CDI - PIC voluntarily disposed of depleted unapproved pesticide.

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 previously noted improperly cooled TCS foods. CDI - EHS and PIC reviewed cooling procedures; EHS provided cooling charts for ambient and cooked TCS foods. 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 .

3-501.13 (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 approximately six (6) salmon fillets thawing in refrigeration in WIC with packaging still intact. CDI slits were added to packaging.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed - Back door propped open during inspection. Keep door closed to minimize pest activity. CDI - PIC closed door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several (greater than seven (7)) flying and crawling insects throughout kitchen. Utilize contracted pest controller to prevent pest entry and presence in establishment. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in undiluted sink and surface sanitizer bucket, in excess of 3100 ppm lactic acid. CDI - Sanitizer bucket was dumped out and remade with properly diluted sanitizer from three compartment sink sanitizer dispenser. REPEAT.

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed multiple (greater than ten (10)) washed metal bins stacked while wet. Separate cleaned dishes to allow effective handling air drying.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No proof of training on foodborne illnesses, symptoms, exclusion and restriction. *CDI - EHS provided copy of Employee Health Policy Agreement document. Employees read and signed document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- *Observed - No vomit and diarrhea clean up procedures available. *CDI - EHS provided Vomit and Diarrhea clean up procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Pink build up on the interior dispenser of Ice Machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish Machine with low sanitizer concentration 10ppm while in use. *CDI - Dish employee replaced detergent and pushed sanitizer tube further into container of sanitizer. Sanitizer retested with a concentration of 50ppm. 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

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of degreaser without a label. *CDI - PIC emptied bottle and stated it will be labeled moving forward.

6-202.15 Protect outer openings of establishment from insect or rodent entry. *Observed - Back Door propped open during inspection. Keep door closed to minimize pest activity. *CDI - PIC closed door. *REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pests in entry way to kitchen.

*REPEAT* 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. *Observed - One chef wearing bracelets and another chef wearing ribbed ring.

*REPEAT* 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Wiping cloth stored in employees back pocket. *CDI - Employee removed item.

*REPEAT* 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 - 2 boxes of single service To-Go Boxes stored on the floor near dry storage room. *CDI - PIC removed items from floor.

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 food employee wash hands(2x) but did not use barrier to turn off faucet. Went back to food prep. CDI.. EHS educated employee on using barriers after washing hands,Employee rewashed hands 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp above 41F. See temp chart CDI..Shrimp 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer concentration was above the max allowable limits in 3 comp sink while food employee was actively washing dishes. CDI sanitizer was remade to meet max levels for sink and surface 7-207.11 (A) Only medications that are necessary for the health of the employees shall be in a food establishment. -Pf Observed medication stored in Reach in cooler with facility food, CDI.. Medicine was discarded. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed buckets of sanitizer without labels. CDI..Buckets were labeled during inspection.

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 salmon thawing in refrigeration with packaging still intact. CDI slits were added to packaging.

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 without labels to identify content.

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

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Observed food employee wearing bracelets 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraints while prepping food

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths in prep area..REPEAT

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 to go trays with visible debris.

B4-501.11 Maintain equipment in good repair. Observed cloth tied to handle of stove to keep doors closed.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee washing , sanitizing then rinsing utensils. CDI EHS educated food employee on how to properly set up three comp sink per labels on sink. Wash ,rinse , sanitize. 4-501.15 Operate a warewashing machine in accordance with the data plate. Observed dish machine over flowing. PIC will call out repair tech.

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 ceiling tiles in need of cleaning or replacing

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee remove ice from wet fish batter with gloved hands, removed gloves proceeded to change gloves without hand wash. CDI.. EHS had employee wash hands. Also observed employee wash hand and turn off faucet without barrier. CDI..employee re-washed hands. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in prep sink. CDI.employee cleaned and sanitized sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. OBSERVED ice in hand wash sink. CDI..Ice was removed

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing in water above 70F. CDI..PIC added ice to bring the temp down.

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.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths in kitchen

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by box. CDI..Box was removed. 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 salmon thawing in WIC without slits in reduced oxygen packing. CDI.Packets were slit.

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 debris.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed debris in hand sink. Also observed cup in hand sink. CDI.. Cup 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 boxes blocking hand sink.. EHS had PIC move boxes

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 without lables.REPEAT

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee actively washing dishes, water temp 106. CDI.. Made new dish water.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.Observed a bottle of water over prep unit.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee walk outside with over mitts on come back inside took mitts off and proceeded to unwrap cooked turkey wings. CDI.. PIC hand employee wash hands. Observed same employee not use barrier to turn off faucets after washing hands. PIC had employee re wash hands and use barrier to turn facets off.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Crab salad, sweet potatoes, meat broth, greens all above 41F . Facility will voluntarily close due to WIC ambient temp 50F 1st temp 44 2nd temp 3rd temp 45/46( used 2 different thermometers) 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 .

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair restraints

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 scoop handle laying in container of crab salad

4-501.11 Maintain equipment in good repair. Observed WIC reading 1st temp 50F after being closed for 10 mins 2nd temp after being closed for 15 minutes 43 3rd temp after being closed for 25 mins 45/46 used two thermometer Repair tech came while EHS was typing up report.

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 turkey stored over fish in the walk in cooler. CDI- Turkey placed on the bottom. 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 several small ramakins of yams holding below 135F on the stove. CDI- Items reheated to 135F. 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 .

3-304.12 (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 in 84F water. CDI- Water removed.

4-501.11 Maintain equipment in good repair. Observed dish machine not getting up to temp. Dishes will be placed in the sanitizer after washing in the dish machine. Get fixed. Observed knife broken a the top and on the blade.

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 floors needing to be resurfaced. Concrete is exposed.