EVEREST BISTRO

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on site during inspection. CDI: PIC arrived during report type up.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC on site or any staff with CFPM certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in kitchen and handsink behind front counter blocked with boxes and equipment in basins. CDI: Employee cleared hand sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink without paper towels. CDI: Employee placed papertowels at hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp and raw chicken stored above RTE chicken in RIC. CDI: Employee rearranged storage order for compliance. For more information on food storage order 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 not pulling through sanitizer. Observed sanitizer measuring at 0ppm at dish machine. PIC called ecolab during inspection and stated that the technician will be out today. Facility is to use single service single use articles for food service until dish machine is measuring sanitizer at proper concentration. No re-usable plateware, eating utensils, cups or glasses. Verification visit required within 3 days to ensure compliance. 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

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed onion gravy in WIC with mold present. Employee stated it was prepared 4 days prior. CDI: Employee voluntarily discarded.

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 3 large tubs of onion gravy and one large tub of rice that were cooling from the day prior with temperatures measuring 51F-57F. Observed two containers of tomato gravy stored in RIC that was cooling from the day prior with temperature of 47F. CDI: Employee voluntarily discarded items. 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 .

3-501.18 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 no dates on TCS foods in facility. Employee stated that all items were prepared Tuesday which is their prep day and discard day is Sunday. CDI: Employee date marked all foods in WIC and fliptop/RI units to reflect prep dates. EHS educated employees on proper date marked methods and requirements. 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 .

3-502.11 Obtain a variance for specialized processes.-Pf Observed house-made yogurt in WIC. Facility does not have an approved variance for fermentation. CDI: Employee voluntarily discarded yogurt and stated that they will buy yogurt and cease fermentation and preparation of house made yogurt. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed no approved HACCP plan or variance in facility for fermentation. CDI: PIC stated that they will stop fermenting yogurt in house and will buy commercially packaged. Yogurt discarded. For more information on how to request a variance please visit: http://meck.co/FoodSafety

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 large tubs of onion gravy and large tub of rice in WIC, and two large containers of tomato gravy in RIC cooling from the day prior with temperatures still above 41F. EHS discussed proper cooling methods with PIC. CDI: Foods voluntarily 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bins of sugar, flour and salt without labels. Observed spices at cook line without labels. Label items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed Multiple roaches in gasket and around door of WIF that is currently not in use. PIC stated that pest control is done once a month but could not verify pest control through invoice. EHS did not observed roaches in other parts of facility. PIC stated that pest control will be increased to once a week to resolve issue. EHS will conduct a verification visit within 10 days to ensure improvements are being made and to verify that pest control is being conducted through invoices.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple bins of produce being stored on floor in WIC. CDI: Employee moved items to shelves.

4-501.11 Maintain equipment in good repair. Observed WIF not functioning and not in use at this time. PIC stated that they are no longer using this piece of equipment and RIF has been purchased and is in use for frozen items in dining area. EHS discussed the need for the WIF to be repaired due to their permit requiring the WIF for cooling capacity. PIC stated that they will get this unit repaired and continue using it. PIC stated that they plan to have it repaired in the next two weeks and a technician has already been contacted. Failure to repair WIF may result in permit action. 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. Observed two unsealed wooden mixing paddles in kitchen. CDI: Employee voluntarily discarded.

-REPEAT- 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 missing/low floor tile grout in area around and under ice machine. Repair missing/low grout

-REPEAT- 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM working at the time of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food on the floor of walk-in freezer. PIC moved box onto a shelf in freezer.

-REPEAT- 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facility without QUAT test strips to measure sanitizer in 3-comp sink and sanitizer buckets. 10-day verification visit (2/20) required to ensure facility has strips.

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 food debris buildup on interior bottom surfaces of reach-in cooler on prep units and in walk-in freezer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors open on dumpsters. Dumpsters are shared with all businesses in building. PIC to work with building manager and other business to keep doors closed.

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 ceiling tile over clean dishes rack buckling and with water stains. Observed missing/low grout around floor tiles by 3-comp sink. PIC to address repair/replacement of ceiling tile/grout.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Chlorine sanitizer for chemical dish machine at 0ppm. observed sanitizer bucket empty and no sanitizer bucket available in establishment to replace empty bucket. PIC contacted ECOLAB and US Foods to service dish machine and supply more sanitizer. Establishment will wash dishes using dish machine and then sanitize using 3 compartment sink located next to dish machine. A verification visit will be conducted within 72hours to ensure establishment is in possession of sanitizer to properly sanitize dishes and utensils when using dish machine. 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 - Large Container of Biryani Sauce made last night above 41F in WIC. *CDI - Food employee voluntarily discarded item. 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 .

3-501.17 (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 - Items in flip top mistakenly dated 09/21 instead of 8/21 *CDI - PIC corrected dates. *Observed - items in WIC cooked yesterday without date marking. *CDI - PIC date marked items. 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 .

*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- *Observed - Large plastic lidded container of Biryani Sauce in WIC that was cooked yesterday above 41F. *CDI - PIC voluntarily discarded item. 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. -Pf- *Observed - Raw Cut Chicken in ziplock bags thawing in prep sink in standing water. EHS educated PIC on proper thawing methods when not thawing under refrigeration. *CDI - PIC turned on cold water to thaw item under running water.

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 - Knives stored in between flip top units.

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of multiple metal containers stored clean on clean dish shelf above 3 compartment sink.

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. *Observed - Food items stored in grocery bags in WIF and Deep Chest Freezer. A Verification visit will be conducted within 72hours to ensure establishment is no longer storing food items in grocery bags and instead using safe food grade material.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No chlorine test strips available at establishment during time of inspection. A verification visit will be conducted within 10 days to ensure establishment is in possession of chlorine test strips to properly test sanitizer concentration.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Two plastic containers with stickers. *CDI - PIC removed stickers and placed them into 3 compartment sink to be washed, rinsed and Sanitized. 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 - Cooked Chicken and Chicken Lollipops above 41F in Right Flip Top Unit, see temp chart details. Items were in ziplock bags and plastic containers, PIC stated items were removed from WIC this morning at 38F. *CDI - PIC removed items from ziplock bags and placed them into metal containers and then into WIC rapidly cooling items to 41F or less. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - Chicken Lollipops cooked yesterday stored without date marking. *CDI - PIC properly date marked item. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Items held using TPHC had times indicating when removed form temperature control. Establishment did not have written procedures onsite during time of inspection. PIC pulled up email from EHS during last visit and printed out TPHC template to fill out and keep posted onsite.

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 - Large quantity of Onion Sauce cooling in large bus tub in WIC. *CDI - PIC distributed sauced into more containers lowering the quantity per container and improving cooling efficiency. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet Stacking of a couple plastic and metal containers stored on clean dish shelf. *CDI - PIC pyramid stacked containers to allow better air drying.