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2-103.11(B) PIC shall ensure unnecessary persons are not allowed in food preparation areas. -Pf Observed children accessing food preparation areas unadulterated and unsupervised various times during inspection. CDI - REHS informed PIC that only employees and other necessary persons are allowed in food preparation areas. 0 pts. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed cans. Repeat. 2 pts.

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 beef being stored above RTE sauces in WIC during inspection. CDI - PIC corrected storage order. Repeat. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee sanitize a cutting board by wiping it with running water and bleach using their bare hand during inspection. CDI - REHS educated PIC on proper w/r/s methods. Three compartment sink properly filled and dosed during inspection. Cutting board placed back into three compartment sink. 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: 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 .

3-501.14(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 cooked noodles miss cooling window during inspection. Observed crab rangoon almost miss cooling window. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Noodles voluntarily discarded. Crab rangoon moved to WIF to rapidly chill. 1.5 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 .

3-501.18 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 various items void of label identifying the date which they were opened or prepared during inspection. CDI - All items verified to have opened on 8/18/26 and labeled. REHS informed PIC that this may not be allowed in the future. Repeat. 3 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 container of home use pesticide in facility during inspection. CDI - Pesticide removed. 0 pts.

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 cooked noodles cooling in deep, covered pan in prep unit during inspection. Observed crab rangoon cooling in a deep container in RIC. CDI - Noodles voluntarily discarded. Crab rangoon moved to WIF to rapidly cool. 0.5 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of raw chicken being stored on floor in WIC during inspection. CDI - PIC moved to appropriate location. 0 pts.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed unsealed wood on back wall of kitchen covered with air duct tape to attempt to render it smooth and non-absorbent. Tape was not applied in a manner to render the surface smooth. Removal of tape and sealing of wood with an approved paint necessary. Repeat. 0.5 pts.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no signed employee health policy on site during inspection. REHS previously provided during issuance of permit. CDI - REHS provided additional Employee Health Policy. Employees reviewed and signed during inspection. 1 pt. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC segregated for return. 1 pt.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken and steak being stored above RTE foods in prep unit and WIC. Observed raw repackaged chicken being stored above raw repackaged steak in WIF. CDI - PIC corrected storage order. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 various foods in RIC that did not bare date of preparation or opening. CDI - PIC verified all items had been prepared or opened on 3/25/26. All items labeled with date. 1.5 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed various unsealed pieces of wood drilled into back wall or being used as food stands in kitchen during inspection. Replacement with approved material or removal necessary. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Observed grey water pipe in back handsink baring an uncapped T joint during inspection. Sealing of grey water system necessary. 0 pts.

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 cracked floor tiles in WIC, holes in wall near prep area, and hole in ceiling above prep unit. Repair necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored above or in conjunction with customer foods or service utensils. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods or service items. 0 pts.