BOBBY'S BURGERS BY BOBBY FLAY

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink in back of facility next to prep area blocked by garbage can and boxes. CDI - PIC removed boxes and re-located garbage bin.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer being stored as clean with visible food debris along the slicing components. CDI - PIC re-located slicer to 3-compartment sink to be re-w/r/s.

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 a few wet stacked pans being stored as clean.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and used cleaned hands to turn off faucet.CDI..Employee rewashed hands and used barriers to turn off faucet.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed fries in freezer not cooling unwrapped. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed sunny side eggs stored beside raw chicken pans were touchingCDI.. Moved chicken 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 sliced cheese at 45F.. CDI cheese was moved into WIC to quickly 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed No asterisk by items that are undercook. Also need to add the Asterisk CA. EHS will return in 3 days 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed paper menus without CA. EHS will return in 3 days

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 bottles and shakes without Lables.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth stored on prep table. CDI towel was placed in bucket

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed . Observed bowl stored in bin of frozen French fries.

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 unstacked pans marked as clean with sticker residue. Also noticed hands washing sink in back of facility in need to clean, film in basin.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cups and other items placed on prep top.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf : No written clean up procedures on site. Clean up plan on site does not include all required elements. CDI- REHS sent compliant procedures to facility. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF : PIC unable to verify two employees had been trained on reportable illnesses and symptoms. CDI: Employees reviewed and signed compliant Employee Reporting Agreement while on site. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No means of hand drying at hand sink in dish pit. CDI- disposable paper towels provided.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Build-up beginning on ice shield in ice machine and beverage dispenser nozzle. More frequent cleaning and monitoring needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Portioned TCS dressings holding under no temperature control at expo window. Milk in squirt bottles holding at custard station holding above 41.0 F. Fried eggs in cold drawer holding above 41.0 F. Refer to temperature chart. CDI- discarded voluntarily. 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. Glue boards with dead German roaches. Fruit flies and house fly observed in facility. Increase pest control as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified as a CFPM. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Sticker residue on food containers stored as clean. CDI- 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Raw onions soaking in buttermilk wash that was 44.0 F (three tightly covered tubs). CDI- voluntarily discarded. 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: Portioned TCS dressings holding under no temperature control at expo window. Voluntarily discarded. 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: Buttermilk wash tightly covered (3 tubs) in cooling process. See # 20 above. 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 .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Inverted cups at front counter with exposed lip contact surfaces. Display in plastic sleeves to avoid contamination from customers.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF : PIC unable to verify employees have been informed of their reporting of certain aspects of their health. Employee could not verify they had been informed by facility and could not name symptoms / diagnosed illnesses. CDI- compliant form sent to facility for use and retention in-house. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Ice cream mix 44.0 F in reach-in. Ice cream mix 42.0 in WIC. CDI- voluntarily discarded. Sliced tomatoes 43.0 in prep top. CDI- moved to freezer for rapid chill. Dropped to 39.0 F in 30 minutes. 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 .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Inverted cups at front counter with exposed lip contact surfaces. Display in plastic sleeves to avoid contamination from customers.

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. Door gaskets of some cooler with build-up of food debris and slimy build-up.

5-205.15 Maintain a plumbing system in good repair. Drip leak at plumbing under 3 comp sink. Work order placed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf : No written clean up procedures on site. CDI- REHS sent compliant procedure form to facilit. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: employee recontaminated hands at hand sink faucets after washing. CDI- REHS coached employee to use a barrier to turn off faucets after washing. Employee re-washed hands correctly.

6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap available at left side hand sink. CDI- soap supplied.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Raw burger patties and raw bacon over raw onions in WIC. CDI- storage rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P: Observed employees not sanitizing utensils and equipment after cleaning with detergent. Sanitizer container was empty, but staff were unaware of the sanitizing step. CDI- demonstrated the wash /rinse / sanitize procedure for two dish pit employees with PIC. Sanitizer hooked up and began dispensing properly. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Chipotle pepper adobo date marked for 14 days. Ingredient roasted red peppers are date marked for 7 days. Final menu item is Bobby Sauce, also date marked 7 days. Ensure no ingredient requiring date marking is held no more that 7 days after prep. Facility will re-set label template for Chipotle Pepper Adobo to 7 days. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Ice cream mix being thawed under running water of 83.0 F. If thawing food under running water, water must be less than 70.0 F. Ice cream mix moved to WIC to continue thawing.