ZOEWEE'S RESTAURANT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Turkey in upright cooler measured 48-51F. TCS foods in cold holding shall measure 41F or less. PIC stated it was removed from blast chiller and placed in cooler so they would have it for orders and didn't check if it was 41F yet. CDI - PIC moved turkey to blast chiller to cool to 41F. No increase in severity from last inspection so kept at half credit. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Large container of rice in upright cooler measured 49F. Another container of rice in another upright cooler measured 45F. PIC stated she finished cooking rice at 10AM and cooled it in blast chiller for 3 hours and then placed them in the upright coolers without checking temperature. Use blast chiller to ensure TCS foods reach 41F within 6 hours of cooking. CDI - PIC moved rice back to blast chiller to continue 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not provide employee health policy or proof that employees are informed of their responsibility to report required symptoms and illnesses. CDI - PIC educated about employee health and given sample health policy to go over with employees. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Gravy (131F) and chicken (125F) measured below 135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated items to above 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 Cassava leave in upright cooler (45F), rice (44F) and green rice (51F). TCS foods in cold holding shall measure 41F or less. CDI - PIC stated that these items are pulled out frequently to prepare orders which caused the food to warm up. The kitchen is extremely hot because the AC isn't working so ensure food is not left out and minimize opening doors to heat of kitchen doesn't warm food above 41F. 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 (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. Establishment is using TPHC for fufu. No written procedures are available. CDI - PIC e-mailed TPHC form and he filled it out during inspection. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fufu was being held in to-go container on shelf out of temperature control. The fufu measured 100-110F. Establishment must keep the fufu above 135F or use time as a public health control. CDI - PIC stated the fufu was cooked and placed in containers at opening at 12pm. She agreed to discard any remainder at 4pm. PIC sent TPHC for to use, but also discussed using rice cooker to hold portioned fufu above 135F. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Owner with active food protection manager certification arrived at end of inspection. PIC must have active ANSI food protection manager certification and be present during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed returning from outside with gloves on hands. Employee went to handling potato greens in prep sink without discarding gloves and washing hands first. CDI - Employee educated on glove use and hand washing and she discarded gloves and washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed returning from outside with gloved hands and went to handling the potato greens with same pair of gloves and without washing hands. Employees must discard gloves and wash hands when returning from outside. 0 pts.

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. Containers of fufu measured 90F. PIC stated they were finished cooking at 11am. Fufu is a TCS food (contains cooked plant food). Establishment must cool fufu within the proper time and temperature parameters. CDI - Fufu discarded. 0 pts. 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 Bus tub of Turkey broth measured 80F on prep table. PIC stated they were using it to add to the potato greens they have been cooking since 8am. PIC stated Turkey broth was finished cooking this morning at 7:30am. Establishment must cool the broth properly to 41F, keep it in warmer above 135F, or cook less potato greens at a time so it doesn’t have to be in temperature danger zone for so long. CDI - PIC educated on keeping turkey broth at right temperature and she discarded it. 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 Containers of rice measured 45-50F, egusi measured 44F, chicken measured 45F, and tobogi measured 47F in upright cooler. Cooler air temperature was below 41F, but kitchen is extremely hot and establishment opens this door frequently during service. CDI - PIC moved warm items to blast chiller and freezer to cool to 41F. 0 pts. 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) Establishment writes the discard dates on all TCS RTE foods. PIC was asked what days several items were prepared, and the discard dates on was actually more than 7 days from preparation (some 9 days). Also, rice in upright cooler that was cooked yesterday did not have date label. Ensure if the TCS RTE food is cooked on the first of the month, that staff can only put the expiration date of the seventh day of the month. CDI - Items expiration dates were corrected and PIC placed expiration dates for the rice on sticker. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Fufu was cooling for over 2 hours out of temperature control. Use blast chiller or freezer to cool TCS foods after cooking. CDI - PIC educated that fufu is a TCS food and she discarded it. 0 pts. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door was propped open during whole inspection. Fix A/C in kitchen or install a screen door so pests are prevented from entering. // 6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in establishment. Keep back door closed to prevent flies from entering. 0 pts

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of oil observed on floor. Store food at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Gasket on upright freezer doors are torn and need to be replaced. 0 pts.

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 Wash water at 3-compartment sink only measured 74F while employee was actively washing dishes. A verification visit will be done within 10 days to ensure hot water heater is repaired.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink only measured 72F. PIC stated that hot water heater isn’t working and repair man is coming today to check it. VR - Verification required within 10 days that hot water is repaired.

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. Staining on walls and ceiling tiles in kitchen. Clean physical facilities more frequently. 0 pts.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided knowledge and the changes to the EHP. A copy was also provided to PIC. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED active washing with sanitizer at 10ppm chlorine. CDI. PIC diluted the solution to 100ppm. 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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food while wearing jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers.

4-502.11(A) Maintain utensils in good repair. Observed blast chiller in disrepair. Repeat

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 Egusi was cooling in deep pan in blast chiller and was not going to reach 70F within the first 2 hours of cooling. CDI - PIC moved egusi to shallower pans and put back in blast chiller. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Table top equipment used to process cut leafy greens is not labeled as being NSF approved. Remove from establishment. 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. Wall cleaning necessary in prep areas due to food debris on walls. 0 pts.

2-301.15 Only wash hands in handwashing sink. -PF observed food, employee rents hands and prep sink prior to washing hands and hand sink. CDI hands washed.

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 turkey legs cooked last night as well as chicken cooked last night with no date mark. Also various containers of rice cooked yesterday with no date mark. CDI date mark. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf observed multiple containers of cooked poultry at 48° cooling from yesterday CDI discarded

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. observe multiple wet, wiping cloths left on food prep surfaces

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. Observe multiple residential Tupperware containers being used to store food multiple containers stained unable to be properly cleaned. CDI for discard. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed table top electronic piece of equipment, used to cut leafy greens with no NSF or approval by any US agency severely Soiled CDI equipment to be removed, not cleanable