MIKES VEGAN GRILL

2-101.11 (A) PIC shall be present during all hours of operation. -PF There was no PIC present during inspection. Front of house management was not trained on food safety and handling. VR required. 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 one at facility on time of inspection has taken or passed an ANSI accredited test. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers with sticker residue stacked so that sticker residue was touching inside, food contact surface of the next container. CDI Item moved to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in large prep unit, including ambient, holding above 41F. All TCS items voluntarily discarded. In order for facility to remain open, facility will use emergency TPHC. Prep unit must be repaired in 3 days or permit action may be taken. Observed batter with plant based milk, faux shrimp, and cheese being held out in ambient for extended periods of time. VR 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 date marking system but facility was not dating items in prep units. Only some dates left on items in walk in units. Once items cooked, or prepared foods (tofu meats) opened, date mark must be placed on larger quantity in WIC and on smaller container when portioned out into the prep unit. VR required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles with cleaner with no lable. CDI spray bottle labeled.

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 dry and liquid items in shakers and squeeze bottles throughout facility without labels. Label all items.

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

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 spoon handle stored insid container of black beans. 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 pizza cutter and another utensil stored in standing water holding below 135F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers stacked wet at storage area across from 3-comp sink.

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 stacks of single-service trays that were not inverted.

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, fans, table tops, equipment, reach in units, racks and many other surfaces in need of more 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 cracked and missing portions of tiles on floor in prep area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris on floors throughout and dry soiled rags piled on floor behind prep unit

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 date marking system but facility was not dating items in prep units. Only dates left on items in walk in units only. CDI dates added. Repeat. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed can of collard greens that was not dated. PIC stated it was from thanksgiving and never discarded. CDI product discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hair restraints during food prep. Repeat.

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 spoon handle stored insid container of black beans. Repeat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed sanitizer test strips that were water damaged and unable to use and no back up strips. Verification required.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee leave the kitchen then come back in put on gloves, by blowing mouth air inside, and begin food prep. CDI hands washed and gloves changed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touch egg rolls with bare hands. CDI egg rolls where discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handsink by walk in with ice dump inside. CDI ice emptied. Observed front handsink by cook line with container of utensils stored inside of sink. CDI items relocated. Repeat

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees using gloves to dapple with soiled dishes and go in and out of walk In without washing hands and changing gloves. CDI gloves changed and hands washed. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed egg rolls in reach in freezer that were not covered from the night before.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes actively sanitized in 3 comp sink with concentration at 100ppm and required to have 200-400ppm. CDI sanitizer bin refilled to 200ppm. 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

3-501.14(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 nacho cheese that was prepared the night before with temperatures at 43-45F. CDI large plastic container 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in unit with ambient air of 47F. PIC stated the walk in unit was propped open for delivery but it was not dropping in temperature while actively being used. PIC had unit closed and no one go in and it dropped to 38F. Facility has refrigeration repair person on the way to ensure unit remains at temperature. Check temp chart for noncompliance. Observed reach in prep unit where all TCS items were above 41F in top and bottom portion. Told PIC they have to place pans in emptied gaps in the prep top to ensure the unit does not lose cold air. CDI all TCS items discarded. Observed special sauce that has canned chipotle peppers that was sitting on the counter at 64F. CDI item discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date marking in reach in prep unit and walk in freezer and some dates missing in walk in unit. CDI items dated or 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 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 special sauce that was cooling in walk in unit while covered and stacked. CDI items uncovered to allow air flow. Observed nacho cheese that was cooling in deep covered plastic container from the night before. CDI items uncovered 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed oat milk soft serve ice cream that was thawing in prep sink with no water or anything from since 9am and cartons were at 68F. Cartons recommends not to rapidly thaw product and thaw for 48 hours under refrigeration. Items discarded. Observed vegan bratswurst thawing under a heat lamp to store in reach in for later use. CDI items moved to walk in.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint while preparing food on the cook line. Repeat. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelets while preparing 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 utensils stored in room temperature water.

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, fans, table tops, equipment, reach in units, racks and many other surfaces in need of more cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one at facility on time of inspection has taken or passed an ANSI accredited test. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee drink stored at food prep surface near oven in kitchen area. CDI- drink was discarded.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cooking rack and container stored in hand sink near prep cooler in kitchen area. CDI- items were removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed breaded mushrooms that were uncovered stored in walk-in freezer. CD- Breaded mushrooms were covered.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint while preparing food. CDI- employee put on hair restraint. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers stacked wet at storage area across from 3-comp sink. CDI- containers were separated and allowed to air dry. -zero-

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 wash solution at 3-comp sink reaching a peak temperature of 99 F. VR- Facility has 10 days to increase water temperature.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed water temperature at 3- comp sink peak at 103 F. VR- facility shall increase hot water temperature to above 110 F within ten days.

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. Cover hole in ceiling near walk-in cooler with proper tile coverings.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler that were stored above 41 F. PIC stated that items were made yesterday. CDI- items were denatured and discarded into trash. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed items in prep unit that were stored over 24 hours that were not dated. Items were denatured and discarded into trash. 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 containers of sugar and cinnamon that were not labeled stored at prep line. CDI- containers were labeled. REPEAT (half points due to no points taken at last inspection).

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one damp wiping cloth stored on cutting board at prep station. CDI- cloth was placed in bucket of sanitizing solution. -zero-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife at prep station stored on used cardboard. CDI- knife was removed and taken to 3-comp sink to be cleaned. -zero-

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 stacks of single-service trays that were not inverted. CDI- trays were inverted.