CHEF GG LLC

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 a working squeeze bottle of hot sauce being stored on prep counter unlabeled. Label all working containers of food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen near prep station.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed an instapot and another rice cooker being stored at prep table in which both items label plates stated “for household use only”. Replace household use only items with ANSI certified or equivalent equipment.

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 build up on outside of plastic food container being stored on clean equipment storage shelf. CDI: PIC returned item to be W/R/S.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE food items and washed produce. Rearrange. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on the prep table. Maintain in-use wet wiping cloths in sanitizer. CDI - Sanitizer container was filled and wiping cloth placed inside. - 0.5 -