QUICITOP

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 one (1) pan of frozen cut beef stored beneath frozen, rewrapped chicken in reach in freezer. CDI - PIC reorganized storage in reach in freezer. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P REHS observed a small container of peas and carrots being stored directly on top of raw onion in prep top. Observed four (4) loose cut onions directly on shelves of reach in cooler. CDI - Onions were placed back into readily available clean container. REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) boxes of unwashed produce (cucumbers and green onions) stored over ready to eat produce in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee rinsing and scrubbing rice pot at vegetable prep sink, before returning pot to dry at rice stove. Per conversation with PIC, rice was prepared earlier on day of inspection, rotated to rice cookers to hot hold, and rice pot would be used the following day. CDI - Rice pot was rotated to prepared 3 compartment sink to be properly washed, rinsed, and sanitized before being stored for use. EHS and PIC reviewed cleaning procedures at the 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: 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 .

3-501.17 (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). EHS observed multiple (approximately seven (7)) bags of ready to eat sausage in the freezer missing a cook / prep date. All other TCS foods within freezer were date marked accordingly. CDI - PIC confirmed sausage was prepared on 10/5. Station date mark was placed in reach in freezer. 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 .

3-501.15 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 recently fried chicken cooling at ambient temperature. Per conversation with PIC, chicken had been cooked approximately 1 hour prior. Chicken was rotated to walk in cooler (WIC) to cool effectively. Chicken was observed cooling at an insufficient rate within WIC. CDI - PIC rotated chicken to reach in freezer to allow for rapid cooling. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) loose rag, used to clean prep tables and prep sink. Outside of sanitizer bucket. CDI - Wiping cloth was rotated to sanitizer bin to allow for proper storage between uses.

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 three (3) sets of tongs held in food container within crepe drawer (noodles, duck) with handles contacting food. CDI - PIC rotated tongs outside of container without making barehand contact. REPEAT. Note: No escalation in point deduction due to some improvement. Observed no utensils held in water below 135F.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) portion of employee food (Gatorade) stored above food held for resale in reach in freezer. Observed one (1) employee meal (rotisserie chicken) held at prep table. CDI - PIC rotated personal food to lower storage level. REPEAT.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P REHS observed a small container of peas and carrots being stored directly on top of raw onion in prep top. Observed approximately five (5) loose green peppers directly on shelves of WIC. CDI - Container of vegetables was placed in lower storage, away from exposed food. Peppers were placed back into available cardboard. REPEAT Note: No escalation in point deduction due to improvement from previous inspections; no improper storage order of raw animal foods or ready to eat foods was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged in food prep (plating rice) with no hair restraint.

3-302.15 Wash fruits and vegetables prior to use. Observed preparation of broccoli (chopping into portions at cutting board) directly from cardboard box without first washing in prep sink. Per conversation with PIC, broccoli is washed after cutting. CDI - EHS observed rinsing of cut broccoli. Wash fruits and vegetables prior to cutting.

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 one (1) set of tongs held in food container within crepe drawer (noodles) with handles contacting food. CDI - PIC rotated tongs outside of container without making barehand contact. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in-use utensils (rice scoops) resting in water between uses at approximately 70F. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately three (3) washed and sanitized metal trays stacked clean that while wet. CDI - Clean pans were separated out to allow for improved air drying.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one (1) dumpster with missing drain plug. Contact landlord and/or waste management company to replace missing drain plug.

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed approximately five (5) flattened cardboard boxes stored on floors of cook line. Utilize non absorbent materials at flooring and non food contact surfaces.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed two (2) portions of employee food (unwrapped fish and packaged sausage corn dogs) stored above food held for resale in reach in freezer. CDI - PIC rotated personal food to lower storage level.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. EHS observed unwashed mushrooms being stored over washed produce and RTE-foods. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed cooked duck not completely covered in 3-Door Fridge. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P REHS observed a small container of peas and carrots being stored directly on top of raw onion. CDI - Container of vegetables was placed in lower storage, away from exposed food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Microwave used for reheating food, was in need of a wipe down.

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). EHS observed numerous bags of cooked meat in the freezer missing a cook / prep date. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. EHS observed an unlabeled bottle of oil. Bottle shall have a label on it.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. EHS observed cooked chicken, beef, and shrimp being stored cold in a container in direct contact with ice.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in-use utensils resting in water between uses at 70F. Water needs to be 135F.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over cooked chicken wings and sauce. CDI raw eggs in shell moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn, crawfish and shredded cheese holding above 41F in cold drawers. PIC stated that the corn was cooked and placed into cold holding unit without cooling completely first. Other items were next to corn and were affected by the corn. CDI PIC moved all TCS items affected by not and corn to WIC to rapidly cool. 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 (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 multiple items throughout facility that required date marking without date marking. Ensure that items that are prepared and put into freezer bear the date of preparation and placement into freezer, then date item is removed from freezer, maintaining two dates. VR required 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some dishes stacked clean that were wet. “Wet nesting” ensure items air dry completely before stacking. 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. Observed large pans/cooking vessels stored on floor every of cardboard. Store cooking equipment off the floor at least 6 inches.

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 heavy residue, debris and build up in reach in freezer. Clean with more frequency.

3-202.11 (E ) A food that is labeled frozen and shipped frozen by a food processing plant shall be received frozen. Pf. Observed chicken gyoza and pork dumplings labeled keep frozen. Items were delivered above 41F. CDI: Items were sent back with supplier.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee crack raw shell eggs with gloves on then proceed to handle ready to eat foods without changing gloves. CDI: Employee changed gloves and washed hands.

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 beef at 94F inside grill drawers with 30 mins left in 2 hour window. CDI: Item was moved to freezer and cooled to 70F by end of 2 hour window. 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. Observed various items in grill drawers above 41F. Ambient air of unit was 36F. Items were removed from walk in cooler and placed in grill drawers at approximately 10 am according to PIC. According to food employee beef was cooked this morning and placed in grill drawers. CDI: All items were moved to walk in cooler to cool. 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 .

3-501.15 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 beef cooling inside grill drawers, beef was at 94F with 30 mins left in 2 hr window. CDI: EHS and PIC discussed cooling methods. 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 small flying insects throughout establishment.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 2 dented cans being stored on shelving with cans for facility use. CDI: Items were separated to be sent back for credit.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink by 3 comp sink leaking from pipe underneath. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken stored over rice cakes in reach in refrigerator. Raw chicken moved to bottom shelf. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cut lettuce, cooked chicken, cooked sweet and sour shrimp from yesterday lacked date marks. Date marks added. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bucket of sauce on floor. Moved to shelf. No points deducted.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed raw shell eggs stored above RTE broth. Observed unwashed produce stored above washed Rte produce. Observed raw chicken stored above Rte chicken. Observed foods in the freezer uncovered and below 41F. CDI- PIC corrected all storage order issues.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- REPEAT- Observed bone broth and chicken without proper date marks. PIC stated items were from 10/22. CDI- PIC was able to properly date mark items. Note: Point deduction has remained the same since last inspection a great improvement has been noted. However if the violation occurs again during a inspeciton full point deduction shall occur. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P- EHS observed cut lettuce hot dogs and crab sticks being placed on tphc at 43F. CDI- PIC voluntarily discarded the items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed in use bucket of sanitizer with marker half removed, this being un labeled. CDI- PIC labeled the item.

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 secondary containers of oils and spices without a label. CDI- PIC labeled the items.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed small flies near can wash.

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 sanitizer bucket with in use wiping cloths stored on the floor. CDI- PIC moved item off the floor.

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 one box of straws stored on the floor.

6-501.16 Store mops for air drying after use. - Observed mop head stored down in bucket and not in use.

2-401.11 Eating, Drinking, or Using Tobacco - EHS observed employee drinks with twist top stored above food prep areas with active food prep. CDI- PIC moved items.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. *Observed - Trash can on wheels blocking hand sink. *CDI - PIC Moved trash from blocking handsink.

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, Raw pork, and raw beef stored above RTE batter and raw onions. *CDI - PIC reorganized reach in cooler to display proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - *Observed - Braised Pork, Cooked beef, and RTE sausage from yesterday above 41F. * PIC voluntarily discarded items. A VR will occur within 3 days to ensure prep unit is maintaining foods at 41F. EHS observed equipment at 46F. 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 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- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P *Observed - Food prepared yesterday without date marking. PIC date marked all items with yesterday’s date as initial prep date. A VR will occur within 3 days to ensure proper date marking system is implemented for long term compliance. 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)(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 that need to be held on time that weren’t a part of the written procedures such as, Bean rolls, egg crepe with cooked onion, and raw shell eggs. *CDI - PIC added these items to the written procedures and posted a 4 hour service sticker on them starting at time of prep.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - wet wiping cloths stored without a sanitizer bucket.

4-501.11 Maintain equipment in good repair. - Observed flip top prep unit functioning at 46F. EHS will follow up with facility to ensure all TCS foods are 41F and below.