PAPI RICKO

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager onsite during inspection (PIC’s ServSafe recently expired). For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-202.12 Conditions of Use (P) 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 Master Flame fire retardant chemical hooked up to dish machine, in place of chlorine sanitizer. Master Flame fire retardant is not approved as sanitizer for food-contact surfaces. -CDI- PIC removed fire retardant from dish machine and replaced it with approved chlorine sanitizer. No dishes were washed in dish machine with Master Flame fire retardant attached. -Chlorine sanitizer was run through dish machine to flush out fire retardant and EHS observed properly concentrated chlorine dispense from dish machine (100ppm). -Only utilize approved chemical sanitizers for food-contact surfaces as sanitizer in dish machine.

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 in-use knife stored in gap between prep cooler and tall reach-in freezer, with blade hanging between coolers. -Do not store in-use utensils in places that are not cleaned/sanitized at least every 4 hours. -CDI- Knife was moved.

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 boxes of single-service articles (to-go containers) stored on the floor in the outdoor storage shed. Raise at least 6 inches off the ground.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf -Observed plastic food container, storing beef slices, with large crack on corner with sharp angles. -CDI- Container will not be used to store food.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed unused cooler and storage shelves outside of facility, next to storage shed. Remove unused equipment from premises.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed portioned bags of cooked chicken wings above 41F in prep top. Chicken wings were stacked high, above the fill line. Bags of chicken at the bottom of the tray were properly cold holding below 41F. All other TCS foods in unit were properly cold holding at or below 41F. -CDI- PIC stated chicken wings were portioned and placed into cooler this morning approximately 2 hours ago. PIC moved chicken wings to freezer for rapid cooling. -Do not over-stack bags of chicken wings in prep top. 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 portioned bags of macaroni pasta held past its 7-day shelf life (cook date of 5/5). -CDI- PIC voluntarily discarded the macaroni. -Observed portioned bags of cooked noodles without a date mark in the under-grill cold drawer. -CDI- PIC verified cook date of noodles by referencing large batch in WIC and properly added date mark (5/9). 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 .

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 containers of spices/seasonings without a label stating the common name of the food. Label all containers with the name of the food (salt, pepper, etc.).

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager onsite during inspection. Observed both manager’s ServSafe certifications expired. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 cooked, portioned bags of noodles in under-grill drawer without date marks. -CDI- PIC verified cook date of items by referencing larger batch in WIC (1/27). -Observed shredded chicken held past its 7-day timeframe (cook date of 1/21). -CDI- PIC voluntarily discarded the chicken. 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 .

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 stacking among multiple dishes (wet containers/dishes stacked prior to complete air drying).

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 box of single-service items (to-go containers) stored directly on the floor in the shed. Raise at least 6 inches above the ground.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed unused prep tables stored outside facility, near shed. Remove items from premises if not in use.

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 above ready-to-eat garlic in prep unit. -CDI- Storage order was corrected. 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 all TCS items in prep unit low reach-in cooler above 41F (chipotle crema, whipping cream, milk). Observed ambient temperature of low reach-in cooler at 52F. Facility does not store many TCS foods in this prep unit for cold holding. - PIC voluntarily discarded the crema, whipping cream, and milk)- -Observed multiple TCS items in tall reach-in cooler above 41F (cooked pasta, half and half, pumpkin purée, and white rice). Observed ambient temperature of unit at 50F. Other TCS items stored in unit were at or below 41F (chicken tinga, al pastor, yellow rice, pulled chicken) because they were recently pulled from the freezer for thawing. -PIC moved chicken tinga, al pastor, yellow rice, and pulled chicken to WIC for proper cold holding. PIC voluntarily discarded the TCS foods above 41F (cooked pasta, half and half, pumpkin purée, and white rice). -PIC stated refrigeration services will be contacted to repair both the prep unit and tall reach-in cooler. Facility may not cold hold in either unit until they are repaired and properly cold holds at or below 41F. Facility has sufficient cold holding to remain open (WIC, two prep units, tall RIC, two freezers), despite two units being down. -3 day verification visit required- 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 .

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. -Observed sanitizer bucket with wiping cloths stored directly on the ground. -CDI- PIC raised at least 6 inches above the ground.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed no drain plug in dumpster. Obtain drain plug.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bag/jacket stored directly on top of dry goods for customers (sugar container). -CDI- PIC relocated employee items.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink. CDI soap provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp over ready to eat items like salad dressing. CDI changed order, placed shrimp on bottom shelf. 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 several TCS items between two cooling units, one prep unit, on walk in refrigeration unit, holding above 41F. CDI Items in WIC were holding above because door was held open while items received were being put away, item recooled quickly once door had been closed. Items in prep unit were held out during prep. Items re-cooled quickly in prep unit. Use caution with how much time items are held out during prep for refill, prep, reheating, etc. No escalation in points, educational opportunity. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly flying around prep area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED COOKED CHICKEN WINGS IN WALK IN COOLER AT 43 F CDI REMOVED TO SHEET PANS IN FREEZER 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 is not been labeled, or if the label is incorrect. -P OBSERVED COOKED PULLED CHICKEN AND BEEF DATE MARK 12/12 AT 39F. CDI 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 .

3-302.15 Wash fruits and vegetables prior to use. OBSERVED PAN OF UNWASHED AVOCADOS STORED IN BOTTOM OF COLD HOLD RREP.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. OBSERVED STORED ON ICE MACHINE