ROUND THE WAY EATERY

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to MFU open during inspection without protection from insect entry. EHS talked to PIC regarding options to protect openings from insect entry. - 1 - REPEAT

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/ soil residue on outside of sauce bus tubs and other non food contact surfaces. Increase cleaning frequency to prevent build up of soil debris on non food contact surfaces. - 1 - REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door and sales window to MFU open during inspection without protection from insect entry. Gap noted around gate section of wall. EHS talked to PIC regarding options to protect openings from insect entry. - 1 - REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed styrofoam clamshell to go containers stored with food contact surfaces exposed. Plastic to go containers also stored with food contact surfaces exposed. CDI - PIC inverted to go containers. - 0.5 -

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/ soil residue on cooler drawers and other non food contact surfaces. Increase cleaning frequency to prevent build up of soil debris on non food contact surfaces. - 0.5 -

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 floor by back door to MFU with hole and floor covering cracked and peeling. Observed holes and cracks in walls throughout MFU. Covering for large let down gate was missing large section exposing untreated wood. Repair - 0.5 -

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed PIC briefly fill green bucket with disinfectant solution for testing at handsink. EHS observed no other handsink or hand washing violations at time of inspection. CDI - EHS corrected PIC and reviewed proper usage of handsinks; utilize 3 compartment sink for food and chemical preparation as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) unopened packages of raw chicken stored in grill drawer at temperatures above 41F. Per conversation with PIC, these were purchased prior to arrival at point of sale. CDI - EHS observed corrective cooling of chicken prior to end of inspection. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) bin of to go sauces and one (1) cooking butter squeeze bottle without labeling. Bags of backup sauces and squeeze bottles were labeled properly. CDI - EHS affixed label to squeeze bottle station and bin of sauces.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door and sales window to MFU open during inspection without protection from insect entry. EHS talked to PIC regarding options to protect openings from insect entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) flying insects enter and leave MFU over course of inspection through available openings.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) freezer box with packaged frozen chicken and fish fillets stored directly on the floor. Observed one (1) covered cooler with canned drinks stored partially under handsink. Elevate food containers and do not store drinks and food in areas subject to splash.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf 4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no sanitizer (chlorine based bleach or sanitizer, QAC, or sink and surface sanitizer) or corresponding test kit on MFU. A verification will occur no later than 06/7/2025.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf EHS observed water at initial temperature of 63F at start of inspection. Water was not observed at temperatures in excess of 89F. PIC voluntarily closed to return to commissary by end of inspection. A verification will occur no later than 06/07/2025.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle raw shrimp and don gloves to prepare food without washing hands. CDI- EHS intervened and had employee properly wash hands before donning gloves to initiate new task. - 2 - REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no available paper towels at handwashing sink. CDI - PIC provided napkins.`

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Alfredo sauce and yellow rice in steam well below 135F, see temperature chart. CDI- PIC placed items on emergency TPHC . - 3 - 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 .

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 untreated wooden planks used to hold elevated shelving. Seal/cover shelves so that they are smooth and easily cleanable.- 1 - 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 floor by back door to MFU with hole and floor covering cracked and peeling. Observed holes and cracks in walls throughout MFU. Observed ceiling in disrepair above 3 compartment sink. REPAIR. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in MFU needing to be clean due to buildup of food and grease debris. CLEAN. - 0.5 - REPEAT

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed two instances of employees turning off faucet with bare hands. CDI- EHS intervened and had employees rewash their hands and turn off faucet with paper towel barrier. Repeat 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle raw shrimp and disinfecting wipes and don gloves to prepare food without washing hands. CDI- EHS intervened and had employee properly wash hands before donning gloves to initiate new task.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried shrimp in metal container on table next to fryer below 135F, see temperature chart. CDI- PIC voluntarily discarded fried shrimp. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to MFU open during inspection without protection from insect entry. EHS talked to PIC regarding options to protect openings from insect entry.

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 untreated wooden planks used to hold elevated shelving. Seal/cover shelves so that they are smooth and easily cleanable. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep groves in cutting board on prep unit. Resurface or replace.

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 floor by back door to MFU with hole and floor covering cracked and peeling. Observed holes and cracks in walls throughout MFU. Observed ceiling in disrepair above 3 compartment sink, PIC stated that ceiling leaked during last storm. REPAIR. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, walls, and ceilings throughout MFU needing to be clean due to buildup of food and grease debris. CLEAN.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee perform hand wash before working with food equipment (placing food in temperature controls, starting gas lines, etc.). Employee turned handsink off barehanded. CDI - EHS corrected employee and observed effective corrective hand wash. EHS provided handwashing sticker to PIC with more detail to be used at hand washing sink as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot foods properly transported at 135F or greater. Observed macaroni and cheese fall to temperature of approximately 130F when placed in reheating warmer. CDI - PIC opted to voluntarily dispose of macaroni and remove from menu, as opposed to reheating. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P Observed TCS items holding above 41F in one (1) cambro without ice for transport purposes (see temperature chart). Per PIC, items had been in cambro for less than one hour. - CDI - PIC moved items to cooler drawers to quickly cool. Ensure ice is used to maintain temperatures of 41F or below during transport. REPEAT. Note: continued violation of cold holding may result in the application of a risk control plan. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe digital thermometer with dead battery. A verification will occur prior to 04/06/2024.

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 untreated wooden planks used to hold elevated shelving. Seal/cover shelves such that they are smooth and easily cleanable.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed unused, unplugged pasta boiler with food debris on interior surface. Clean equipment prior to storage or use. Note: Previous cited non food contact surfaces and floors, walls, and ceiling are in good condition and cleanliness.

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 ziploc bags of raw chicken, raw fish, and raw lamb stored stacked on top of each other in cambro for transport purposes. Separate different types of raw proteins from one another by using pans with lids inside of the cambro during transport. Maintain storage order requirements inside of cambro as well. - CDI - Eduction provided. PIC placed items in cooler drawers with appropriate separation. 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 - REPEAT - Observed TCS items holding above 41F in cambro without ice for transport purposes (see temperature chart). Per PIC, items had been in cambro for less than one hour. - CDI - PIC moved items to cooler drawers to quickly cool. Ensure ice is used to maintain temperatures of 41F or below during transport. 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 - Observed multiple ziploc bags of cooked noodles lacking date mark labels. Per PIC, noodles were prepared two days prior. - CDI - PIC date marked items appropriately. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - REPEAT - Observed various ziploc bags, shakers, and squeeze bottles of spices and condiments lacking labels.

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. - REPEAT - Observed food residue on cooler drawers. Clean and increase cleaning frequency to maintain clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT - Observed floors and walls in need of cleaning. Clean and increase cleaning frequency to maintain clean.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification For more information on becoming a certified food protection manager 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 Noodles, Cheese, potatoes temping above 41f please see temp chart.REPEAT. CDI PIC was able to put items in tub of ice to drop temp 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.Observed several squeeze bottles without labels. CDI PIC labels items

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 rusting shelves in Tall RIC

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 heating unit with build up.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed Handsink running out of water. PIC is going to close and return back to Shared kitchen for water. PIC will send proof of running water

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Walls in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a bag of cut tomatoes at 44F. PIC said they made it yesterday and loaded it this morning. They said they did not keep the generator on while driving however which is part of their permit conditions. CDI-PIC voluntarily closed due to waste water leak.

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. VR REQUIRED 6/4/2023

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 prep unit doors, handles, and sides with food debris and grease.

5-402.13 Maintain sanitary sewage system according to Law.-P Observed a leak underneath the MFU. It was coming from the waste water tank. PIC called a maintenance person and they will be arriving shortly, PIC has voluntarily closed until it is fixed. VR REQUIRED 6/4/2023

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 FRP bowing behind the grill, and other areas of the truck. Crack in the wall by the waste water tank. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Walls need cleaning.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed only dial thermometers on site. They were not thin tip. VR REQUIRED 1/30/2023