PHO AT STEELE CREEK

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC unaware of responsibility to take temperatures of food throughout service, take temperatures during receiving and responsibility to ensure food contact surfaces are cleaned at a frequency to prevent contamination. CDI - EHS educated PIC today on requirements. -1- 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.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC with certification as a food protection manager. Facility has 210 days from permit issuance to obtain certification before point deduction. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed unwrapped packaging over egg rolls in reach in freezer, cooked meat and rice that is not cooling and other TCS foods. Wrap these items if they are not cooling. Observed uncovered and unwrapped spices on rolling cart at cook line. Wrap these items between uses. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meat stored directly over RTE cooked pork loosely wrapped. CDI - Storage order corrected and EHS discussed importance of proper storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed rolling cart full of soiled dishes from previous night. Also observed scoops and tongs left in food overnight. Clean at least once every 4 hours. CDI - Dishes cleaned and EHS reminded PIC about cleaning frequency. -1.5- 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on menus. Repeat from last inspection. VR no later than 11/02/2026 to ensure menus have both parts. -.5-

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 several unlabeled containers of food such as cooked pork, cooked tofu and other items without a label with common name. Foods are hard to identify. Label with common names. -0-

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed visibly soiled wiping cloth in direct contact with dry noodles in walk in cooler. CDI - Cloth removed and EHS discussed protection of food from contamination with PIC. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed several sets of tongs and rice scoops stored inside food with handles touching food. CDI - PIC removed these from food containers and PIC educated on how to store scoops and other serving utensils. -0-

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed wet nested bowls used for customer food and small metal containers used to store food at cook line. Allow these to air dry before use. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-commercial slicer, cane juicer in facility. EHS advised PIC that if these pieces of equipment have not been evaluated for use in food service and certified, they shall not be used to prepare food in the facility. -0- 4-101.18 Nonstick Coatings, Use Limitation (C) Nonstick coating shall be in good repair and not break off into food during cooking or reheating. Observed heavily damaged nonstick coating on pans. CDI - PIC voluntarily discarded.

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 greasy buildup on outsides of cooking pan stored as clean near prep sink area. Clean -0-

5-402.11 A direct connection may not exist between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed direct connection between drain of ice machine and floor drain under prep sink. CDI. - PIC restored a one inch gap between floor drain and ice mnachine drain pipe during inspection. -1-

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 buildup on walls above A/C vent, on ceilings in restrooms. Clean. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent ceiling tiles in restrooms. Replace these with nonabsorbent ceiling tiles. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified PIC on site. Trunk the PIC has a certificate at other location and the Servsafe certified manager’s certificate is on site, but they are not. Facility has 210 days for compliance from permit issue date. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the 1 dr Prep cooler between 43-45F. TCS items were pulled put in the WIC on ice. 1/6 pans were put in bus tubs on ice. Items were put on TPHC for 6 hours and if not used by closing later, they will be discarded. PIC called service person for the cooler. They will be out tomorrow. VR (verification required) within 3 days 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Menu has the reminder statement for raw or undercooked foods, but needs the DISCLOSURE portion. “These items may be served raw or undercooked.” This statement should be added to the menu before the next printing. Contact your inspection before printing new menus.

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 one red sanitizer bucket on the cook line floor. CDI by placing on lower shelf.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf. Observed 4 large stock pot that don’t fit in the 3 comp sink compartment. VR Provide an SOP (standard operating procedure) for cleaning the pots. PIC has an SOP for his other locations. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no Chlorine (bleach)test strips for sanitizer buckets or ware washing. Dish machine is a high temp model. VR for test strips