SAVU

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Personal water bottle stored on top of first aid kit. CDI - Discarded.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Facility is par cooking shrimp but does not have written procedures. Facility will fully cook shrimp moving forward.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken in ice bath brine, broccolini, lobster raw, Korean corn, and pasta all recorded above 41F. CDI - All discarded. 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 .

3-501.18 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) Two containers of chimmicurry dated from 9/20 and one gallon of milk not dated. CDI - Chimmicurry discarded and milk dated as PIC knew date of opening.5 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Sushi rice was not discarded from Sunday night TPHC. CDI - Discarded.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Menu missing disclosure. VR. REPEAT

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. Some oil bottles not labeled.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Ice wands stored in freezer touching shelf. CDI - Removed.

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 Fryer basket had broken and exposed wiring. CDI - Discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal bandana stored on shelf behind flip top cooler.

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 chicken in deep hotel pans ranging from temp. Of 45F-47F. PIC stated they were cooked and cooled yesterday in hotel pans. Use sheet trays when Cooling chicken. CDI - Discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Crispy rice and cut melons recorded above 41F. CDI - 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 .

3-501.18 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) Rice cooked yesterday had today’a date because they were pressing the rice today for crispy rice. CDI - Date changed. Date rice for date of cooking/prep. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Disclosure missing on menu. Add. VR.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Large plastic tubs stored and stacked wet. Store in a way that allows for air drying.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverages stored on food prep surfaces CDI removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed hand sink on Cook line not to have hand towels. Present prep has been ongoing for two hours. CDI restocking.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf observed PIC provided parasite destruction letter, but did not have parasite free letter for farm raised Salmen. CD IPIC able to get distributor to email copy of appropriate letter.

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 pan of street corn in walk-in cooler on speed rack at 79° Food temp a second time 30 minutes later at 76° this equates to 6 drop per hour and is insufficient to achieve the minimum of 32° per hour necessary to cool properly CDIPIC to discard. 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 cooked rice from yesterday date marked with today’s date. CDI date mark changed. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. observed fly flying around in kitchen.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. observe soiled wiping cloth on cutting board.