BOSSY BEULAHS BALLANTYNE

6-301.14 Post a handwash sign at each handsink. EHS observed no hand washing signs posted in restrooms. CDI - EHS provided facility with hand washing signs. PIC posted signs in correct locations. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink near fried chicken station obstructed with broom, dustpan, and trash can. CDI - PIC relocated items to allow access for hand sink. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed lid to food processor, a large plastic cambro, and metal pan soiled with food residue. EHS observed pans with sticker residue present stacked on themselves as clean. EHS stated sticker residue should be removed prior to wash, rinse, and sanitizing especially if items are stacked for storage. CDI - PIC removed items to dish machine to be washed, rinsed, and sanitized. (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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed diced raw chicken cooling from being diced at 9:53am. EHS observed item at 44F degrees at 1:17. EHS observed chicken at 43F degrees 30 minutes later. EHS observed item had been moved to freezer with metal lid over container. EHS intervened and instructed food employee to mix diced chicken and remove lid to cool chicken quickly. At this time, facility only had a few minutes to finish cooling within four hours and would have missed parameters if EHS did not intervene. CDI - EHS observed chicken at 41F prior to end of inspection. (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 EHS observed portioned containers of blue cheese and ranch stored in flip top unit above 41F. PIC stated these sauces were in unit over night and unit was open during lunch rush. EHS observed portion cups stacked three high in flip top. EHS observed cups placed in the bottom at 41F, however, cups stacked higher than one were observed above 41F. EHS observed cold holding in compliance throughout facility other than these sauce containers. CDI - PIC voluntarily discarded sauces. (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 EHS observed diced raw chicken cooling in WIC with metal lid on container. EHS observed inadequate rate after thirty minutes of cooling. PIC had moved item to RIF but lid was still on item. Due to possibly missing parameters, EHS intervened. CDI - PIC removed lid and stretched chicken onto sheet pans to quickly cool. EHS verified chicken was 41F prior to end of inspection. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous containers stored as clean stacked wet. EHS advised to stagger dishes after cleaning to ensure containers are properly dry prior to stacking. REPEAT. (0.5)

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 EHS observed pulled chicken and pickled onions cooling at inadequate rates in WIC. EHS observed chicken covered with tight fitting plastic wrap and onions covered with lid in deep metal pan. CDI - PIC removed covers for both items and spread chicken onto two pans to facilitate cooling. (0.5) 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths held in concentration at 0ppm. EHS observed sanitizer dispenser empty. CDI - PIC stocked dispenser and created new bucket of sanitizer. REPEAT. (1)

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. EHS observed scoops in two containers containing non-TCS items with handles in direct contact of food. CDI - PIC removed utensil. REPEAT. (0.5)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed multiple plastic containers stacked as clean with water present on interior surface of pan. EHS advised to stagger dished to allow for adequate air drying prior to storage. (0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF During inspection PIC was unable to provide EHS with documentation of training for employees on employee health. PIC was able to answer some but not all of EHS questions in regards to this subject. PIC stated that training occurs upon hire and is in each employees online portal but unsure if information is obtainable for inspection. CDI - PIC was able to pull up personal training portal and showed EHS county form used in hand book with signature attached at the bottom. EHS advised to print this and a few other current employees forms for future inspections. (1) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink by dish machine obstructed by two stacks of plastic tubs set in the floor. CDI - PIC removed tubs and placed them by dish machine to be wash, rinsed, and sanitized. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed concentration of sanitizer used for in use wiping cloths at 0ppm. CDI - PIC replaced all sanitizer buckets and EHS observed concentration at the approved 200ppm per manufacturer instructions. (0.5)

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. EHS observed scoop for flour with handle sunken into the flour. EHS advised scoop needs to be placed with handle out of contact with food in storage. CDI - PIC removed scoop from container. (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 procedures for items held on time in facility during inspection. CDI - EHS provided copies of counties TPHC form to fill out and retain for next inspection. (0) 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 ranch dressing cooling in a deep cambro at an inadequate rate. EHS observed whole chickens stored on back prep area. PIC stated these chickens are left to cool for an hour, then shredded, then placed in WIC to cool. At this point in the inspection the whole chicken was at 100F and had been sitting out for an hour and a half. Due to time window closing for cooling EHS instructed PIC to quickly shred chicken, place on sheet tray spread thin, and place in RIF to cool. CDI - EHS educated PIC on cooling methods. Ranch dressing was placed into smaller containers with no lid. Shredded chicken was placed into freezer to quickly cool. (0.5) 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 .

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 holes in the wall above dish machine drain board. Please repair. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of metal containers stored as clean with date marking sticker residue. CDI- PIC re-washes dishes at chemical dish machine. (-1.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top two layers of stacked ranch dressing in fliptop above 41F. EHS notes portioned dressings in lowboy below fliptop (where dressings are held before moving to fliptop) holding properly below 41F. CDI- PIC moves dressings back to lowboy for rapid cooling. Going forward, PIC will either stack only half the original volume of portioned dressings in fliptop, OR utilize 6 hour TPHC once dressings moves out of lowboy. Points not escalated due to single item last at 41F within the last few hours. Previous location of cold holding violations (raw chicken cold drawers) was in compliance today. (-1.5) TPHC template for written procedures here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in cold drawer at 43-44F. CDI- PIC moves chicken to WIC for rapid cooling and states they will monitor chicken after replacement in unit, and follow it with a service order for cold drawer if the chicken rises above 41F again. EHS observed the unit in good repair with ambient temperature of 38F. No escalation of points taken for single item with temperature log to indicate the chicken was <41F inside the WIC within the hour. (-1.5)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V&D cleanup plan onsite. CDI- EHS provides V&D plan during inspection. (-0) For more information 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, mayo, and chicken salad in fliptop 1, and TCS house-made dressings (ranch, blue cheese) in fliptop 2 above 41F. Lowboys below fliptops both observed holding TCS foods at <41F, but ambient temperature in the fliptop compartments above were seen at 45F-47F. PIC voluntarily disposes of cheese, chicken salad, and mayo. Dressings moved to WIC for rapid cooling where they return to <41F in 15 minutes. 3 day VR required. See comment. (-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 .

3-501.19 (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 TPHC onsite despite intention to hold items on time. EHS provides link for TPHC during inspection, 10 day VR required. Form found here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed timers intended for use on the hot line not set. EHS reminds the PIC to set timers to alert staff when the TPHC window has expired and food must be discarded. CDI- PIC sets timers. (-1.5)

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed food debris inside sanitize basin of 3 comp sink. CDI- PIC empties, cleans, and refills sanitize basin with clean water. (-.05)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door at shared dumpster. EHS advises the facility to communicate with neighboring facilities also using the dumpsters and request doors be closed after use. (-0)

6-404.11 Provide a designated area for the storage of distressed and unusable goods being held for credit. Observed severely dented can in dry storage beside usable cans. CDI- PIC removes from usable can supply. (-0)