CHICKEN BEE

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee don gloves to work with food without a handwash. CDI: Employee was instructed to discard gloves and re-wash hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and raw pork stored over RTE sauce in RIC. CDI: Employee re-arranged storage order to meet compliance. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed facility holding fried chicken on TPHC without procedures. Chicken was marked with start time. PIC stated that chicken is held for 4 hours then discarded. CDI: EHS provided procedures sheet and PIC filled out procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 can of “RAID” pesticide spray and “ortho home defense” spray container. PIC stated that the facility services their own pest control with these products. EHS informed PIC that these products are not commercially rated and cannot be used in facility. Facility must only use commercially approved pesticides. CDI: pesticides removed from facility.

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 raw chicken cooling in RIC in deep plastic covered container. after 40 minutes chicken did not change in temperature. CDI: Lid was removed from chicken bin and EHS observed chicken drop in temperature by end of 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple live insects inside WIC that is not in use. Increase pest control treatment. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed sticky pads with dead insects present under clean dish rack near 3-comp sink. Remove.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on two food employees.

4-501.11 Maintain equipment in good repair. Observed WIC not in use or turned on. PIC stated that it has been giving them issues and they have decided not to use it. Facility is required to repair WIC based on permit conditions and food processing capacity. Repair. EHS will follow-up with facility to ensure WIC is repaired.

4-501.11 Maintain equipment in good repair. Observed handle of freezer chest missing. Repair or replace missing handle.

6-303.11 Provide required lighting intensity. Observed light bulb not working in ventilation hood above fryer. Replace broken bulb.

-REPEAT- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bags of rice stored on the floor of dry storage area. PIC to move rice to storage racks.

-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 boxes of single service items stored on the floor in front storage area.