MR CARBON

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures. Provided PIC written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Cut tomatoes and pico de gallo above 41F. Prepped at commissary less than 1 hour prior. Quickly cool foods at commissary prior to pacing in prep top. 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 .

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. Single-service items moved to shelf.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed two ANSI certifications posted within MFU window; however PIC at time of inspection was food protection manager certified. PIC demonstrated knowledge through translated conversation and questions answered during and after inspection. Note: Establishment initial permit was written on 08/08/2024. Establishment has until 03/26/2025 to assure that facility has an ANSI certified food protection manager on duty at all times. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 three (3) bags of slacking French fries (two sealed, one open) in standing RIC below raw animal food items. Observed one (1) metal pan of hamburgers stored above raw steak in standing RIC. CDI - EHS reorganized RIC to prevent potential contamination and provided PIC with storage order guides in English and Spanish. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) can of pesticide (flying insect spray) in chemical storage labeled as ‘for residential use only’. Observed no insect or insect entry at time of inspection. CDI - Pesticide was placed next to personal storage in MFU to be removed by PIC. Utilize and store only pesticides approved for commercial and food service use.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer for use in MFU. A verification will occur no later than 02/20/2025.

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) jar of salt at grill prep table with no labeling. All other single service articles were properly labeled. CDI - EHS affixed station label in English and Spanish where salt was to be kept.

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 two (2) stacks of single service articles (paper plates and to go boxes) stored at prep area with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw pastor pork stored in upright cooler > 41F. Ambient air temperature of cooler observed at 41F. Do not leave TCS foods off of temperature control for extended periods of time. CDI- returned to upright cooler. PIC made adjustment to cooler temperature. Observed pork at 40F prior to departure. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed multiple house flies on the unit. Observed screen on window left open and screen on porch entrance gate is not covering the complete opening. Repair screen to provide no openings.