MIDWOOD SMOKEHOUSE CLT AIRPORT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored directly on top of containers of cream. CDI-PIC corrected storage order. 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. Observed unwashed produce, herbs, and fruit stored directly over prepared TCS,(black beans, macaroni and cheese, ranch dressing,) CDI - PIC moved unwashed items to near by shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bleach sanitizer coming out dish machine at 0PPM. Plastic stem inside of sanitizer container is damaged and not properly extracting bleach sanitizer. PIC will use 3-comp-sink for sanitizing. 3DAY VR. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed vegetable slicer and vegetable dicer stored clean with food built up on food contact surfaces. CDI -PIC moved items to 3-comp-sink. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink slime on interior white paneling and black build up on sides of ice machine. Increase frequency of cleaning unit.

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 in WIC a 22qt uncovered clear container of sausage gravy that did not finish 2-hour cooling window from 135F-70F. Through conversation with PIC cooling started at 10:00AM. CDI-PIC voluntarily discarded food. See temp chart. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheddar jalapeno smoked sausage hot holding below 135F at steam unit from early this morning. CDI - PIC voluntarily discarded food. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of chipotle ranch dressing cold holding in flip top unit above 41F. CDI - PIC voluntarily discarded container. Points reduced due to improvement in cold holding TCS foods. See temp chart. 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 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 . Observed in WIC cooked macaroni and cheese 10/28-10/31 that did not have the original date marking of the cooked macaroni. 8 pans of cooked macaroni and cheese were corrected to show when original earliest date 10/26.

REPEAT 4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed 3 columns of plastic 22qt containers wet stacked on shelving. CDI - PIC moved containers to dish pit area.

4-501.11 Maintain equipment in good repair. Observed bleach sanitizer dish machine not dispensing bleach sanitizer. PIC will call ECOLAB for repairs. PIC will use 3-comp-sink for sanitizing step.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three hotel pans of cooked uncut briskets from yesterday (3rd shift) located on speed rack in WIC above 41F. See temp chart. PIC also confirmed temperatures with thermometer. CDI - PIC voluntarily discarded 8 uncut pieces of cooked brisket. Observed 1 container of several portioned bags of sliced cooked brisket from yesterday (3rd shift) located on speed rack in WIC above 41F. See temp chart. PIC also confirmed temperatures with thermometer. CDI - PIC voluntarily discarded container. 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)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed digital menu through QR code printed on dining table missing disclosure for foods that can be undercooked. Paper menu has the correct consumer advisory. CDI - PIC corrected digital menu.

REPEAT 4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed column of plastic containers wet stacked on shelving. CDI - PIC moved containers to dish pit area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of green goddess dressing, chipotle ranch dressing, ranch dressing, and cubed turkey in flip top unit above 41F. CDI - PIC voluntarily discarded food. 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 .

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed washed avacado with manufacture sticker still attached which had been cut in half for customer orders. CDI - PIC voluntarily discarded avacado.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed column of plastic containers wet stacked on shelving. CDI - PIC moved containers to dish pit area.

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 plastic food containers with datemarking stickers still attached stored clean on shelving. CDI - PIC moved items back to 3-comp-sink. 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 blue ice bucket hanging on shelving touching garbage bin. CDI - PIC moved item to dish pit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open bag of frozen raw breaded chicken stored on top of frozen bags of French fries in cold draw. CDI - PIC relocated bag of frozen raw breaded chicken to lower cold drawer and educated staff on storage order/handling for long term compliance. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build up inside ice machine. Points not escalated due to improvement of cleaning food contact surfaces. Increase frequency of cleaning unit

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed black beans above 41F in cold drawer. CDI-PIC moved pan of black beans to WIF to quickly cool down. See temp chart. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dressings in flip top unit above 41F. CDI - PIC voluntarily discarded one pan of each green goddess(buttermilk), homemade ranch (buttermilk) Chipotle ranch (buttermilk). See temp chart. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two pans of cooked macaroni and cheese above 41F in WIC. CDI - PIC voluntarily discarded both pans of macaroni and cheese. PIC could not verify cook date. See temp chart. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large (22Qt) plastic container of cooked shell pasta above 41F. CDI - PIC voluntarily discarded container of cooked pasta. PIC could not verify cook date. EHS mention using smaller metal pans instead of large plastic containers. See temp chart. 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 .

REPEAT 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 six pans of cooked macaroni and cheese at 51F stacked and covered still in the cooling process. After 30 minutes secondary temperature (49F) showed out of compliance cooling rate at (0.06). CDI - PIC uncovered pans and moved containers into WIF to quickly cool down. PIC educated staff on cooling methods. PIC stated items were cooked roughly around 10:00AM. 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 .

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed washed avacado with manufacture sticker still attached which had been cut in half for customer orders. CDI - PIC voluntarily discarded avacado.

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 a few clear food container stored clean with manufacture and date marking sticker still attach. CDI - PIC moved items back to 3-comp-sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone store on storage shelf above prep table. CDI - PIC moved item to wall mount personal box.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee pick up items off the floor and begin to return to food prep without washing hands. -CDI- EHS educated food employee on when to wash hands and food employee washed hands. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 0ppm at 3-comp sink. Per PIC, maintenance request has been placed. **3 DAY VERIFICATION** -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed drink nozzles behind bar where non-alcoholic drinks are dispensed with buildup. -CDI- PIC placed items at dishpit to be W/R/S.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed Mac and cheese reheated to between 149-171F. -CDI- PIC reheated all parts to above 165F. -0-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed macaroni and cheese and shredded cheddar cheese prepared more than 4 hours ago above 41F. -CDI- PIC voluntarily discarded items. -1.5- For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in salad station above 41F. Refer to temperature chart. Observed brisket at 61F. Per PIC, brisket was out thawing. -CDI- PIC voluntarily discarded items in salad station and placed brisket in freezer to cool back down. EHS educated PIC on proper thawing methods. -0- 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 items prepared more than 4 hours ago that did not reach cooling parameters. Containers of Mac and cheese were found cooling in containers with lids stacked on top of each other. Shredded cheese was found cooling in large plastic container with lid, tightly packed. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. **REPEAT** -1- 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed turkey thawing with running water at 72F. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed food employee using avocados without washing them. Ensure to wash avocados and any other unwashed produce prior to use. -0.5-

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed the “table” of dish machine where dirty dishes are placed before passing through machine not sealed to wall. Reseal. -0-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no written procedures for items being held on time. -CDI- EHS provided written procedures and assisted PIC with filling it out. -1.5- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 sliced tomatoes cooling in WIC, tomatoes were stacked on top of each other with protective coverings cooling at a low rate. -CDI- PIC uncovered items. **REPEAT** -1- 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 .

4-501.11 Maintain equipment in good repair. Observed prep unit not in use due to being broken. Repair. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handwashing sink near dishpit. Repair. -0-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result./2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed food employee drinking from a cup with a straw but no lid. -CDI- EHS educated food employee on proper drinking and food employee voluntarily discarded drink. -0-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw shelled eggs and return to handle RTE cheese without changing gloves or washing hands. -CDI- EHS educated food employee on when to wash and food employee changed gloves and washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed two food employees wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw salmon and raw bacon stored over RTE brisket in RIC. Observed raw bacon stored over RTE items in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed food employee reheat Mac and cheese to 146F. -CDI- Food employee reheated items to 178F. -0-

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 sliced tomatoes prepared prior day between 42-44F. Observed whole turkeys prepared prior day between 45-47F. -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed queso hot holding below 135F. Observed sweet potato fries hot holding at heat lamp below 135F. -CDI- PIC reheated items to above 165F. **REPEAT** -3- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items at salad prep above 41F. Observed multiple items on speed rack above 41F. Refer to temperature chart. Observed ambient air of unit at 43F. By end of inspection, ambient air was observed at 41F. PIC placed items on ice and has put a maintenance request in. EHS recommended facility to continue to monitor unit. Per PIC, items on speed rack were held out of WIC for a while during prep and items in salad prep were kept open. -CDI- PIC placed items in WIC or WIF to cool back down. **REPEAT** -3- 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 items prepared prior day that did not properly cool. Tomatoes were found cooling in large containers, filled to the top with protective covering. Roasted turkeys were found cooling in a whole piece (not cut up) and wrapped in plastic wrap. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. **REPEAT** -1- 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw salmon thawing that had not been removed from ROP environment. -CDI- EHS removed items from ROP environment. -0-

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 squeeze bottles with no labels. Observed large plastic containers with no labels. -CDI- PIC properly labeled items. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -1- 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 clean squeeze bottles, utensils and lids stored in containers with debris.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed handwashing sink with no soap. Per PIC, soap dispenser broke off wall and facility had been using sink as a dump sink. -CDI- EHS educated PIC on keeping all handwashing sinks for handwash use only and ensuring that sinks stay supplied with soap. PIC placed pump soap at dispenser for now. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE items in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC placed items in dishpit to be W/R/S. -0- 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 .

3-501.14(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 brisket and sliced turkey prepared yesterday above 41F. Observed pulled pork cooling today that did not cool below 70F within 2 hours. -CDI- PIC voluntarily discarded items. -1.5- 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)(1) Maintain TCS foods in hot holding at 135F or above. Refer to temperature chart. Observed ambient air of hot holding grab and go cabinet at 122F. -P- Observed multiple items hot holding below 135F. Refer to temperature chart. - CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED** **PIC TO HOLD ITEMS AT HOT HOLD GRAB AND GO ON TIME UNTIL REPAIRS HAVE BEEN MADE**-1.5- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in RIC and cold holding units. Refer to temperature chart. Observed ambient air of salad station at 47F. Observed ambient air of RIC @ storage area at 47F. Observed ambient air of grab and go at 44F. -CDI- PIC voluntarily discarded items. **REPEAT** **3 DAY VERIFICATION REQUIRED** **PIC TO HOLD ITEMS AT SALAD STATION ON TPHC UNTIL REPAIRS HAVE BEEN MADE. EHS PROVIDED FORM FOR PIC TO FILL OUT** -3- 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 items prepared yesterday and today that did not meet cooling parameter - brisket was cooling in individually wrapped plastic bags stacked on top of each other inside of plastic container, sliced turkey was cooling in metal container filled to the top with a lid, pulled pork was cooling on sheet trays, tightly packed. Observed Mac and cheese prepared today cooling in containers filled to the top with lids stacked on top of each other. Observed Cole slaw prepared today cooling in bus tub with a lid. -CDI- EHS educated PIC on proper cooling methods and PIC discarded items that did not meet cooling parameters and placed Mac and cheese on a sheet tray to facilitate 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed raw turkey cooling under running water at 82F. -CDI- EHS eudclated PIC on proper cooling methods and PIC placed items in WIC. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some employees with no beard guards. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility with 2 priority item violations today and PIC was unable to answer inspector’s questions regarding health policy. She stated that she has not been trained on the health policy. EHS spoke with DM present and he explained the health policy training for employees. EHS educated PIC on violations and the corrections needed. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine not dispensing sanitizer. PIC ran dish machine 3 times. Facility has contacted ecolab and will use disposable dishes and utensils until the dish machine is repaired. VR needed 2-8-24 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shredded pork in prep top and cheese burgers in to-go HH case below 135F. PIC stated that shredded pork was put in unit within the hour. CDI PIC reheated the shredded pork to 170F and voluntarily discarded the cheese burgers. REPEAT 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 3 pans of cheese slices in cold drawer and sliced tomatoes & pimento cheese in the prep top above 41F. PIC stated that these foods were put in within the last 2 hours. CDI PIC put foods in WIC to cool down to 41F or below. REPEAT 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed facility offering eggs undercooked without a disclosure that is asterisked to a footnote. VR needed 2-15-24

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal pans being stacked wet. REPEAT

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 4 frying pans with severely peeling food contact surfaces. CDI PIC voluntarily through these pans away. .2663 Outdoor Dining and Beverage Facilities shall comply with the following. (a) A food establishment may provide outdoor dining and beverage service. (b) Beverages may be prepared outdoors if all equipment and utensils are provided with overhead protection. (c) Portable cooking, food, and beverage serving facilities shall be allowed for food service provided to a club, organization, or private individual as a planned event and from which the public is excluded. All open food and utensils shall be provided with overhead protection or otherwise equipped with individual covers such as domes, chafing lids, or cookers with hinged lids. (d) Food and beverage equipment and supplies shall be located in enclosed areas and protected from environmental contamination when not in operation.

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 interior of microwave with large amount of food debris.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap or paper towels at 2 front hand sinks. CDI PIC provided soap and paper towels

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork but and raw fish above cooked brisket in WIC. CDI PIC corrected storage order For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso on prep table at 110F. CDI PIC had queso reheated to 168F. 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 Brisket in cold drawer and Mac $ cheese in WIC above 41F. CDI PIC had brisket put freezer and voluntarily discarded the Mac & cheese. 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 brisket and Sliced tomatoes with no date mark. CDI PIC dated foods. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on floor in kitchen. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet towels not in sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans being wet stacked.

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 three employee drink stored with single service items. CDI PIC discarded drinks.