BISCUIT BELLY

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed multiple dishes wet stacked, stored as clean. Ensure dishes are air dried prior to stacking.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee drink stored above customer food in coffee low reach-in cooler. Store employee items in designated area where customer food may not be contaminated. -REPEAT-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw eggs (pooled within french toast batter) stored above ready-to-eat foods in WIC. -CDI- Storage order was corrected. 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 cheesy grits, fried chicken, and breakfast tots holding below 135F. -CDI- PIC voluntarily discarded the fried chicken and breakfast tots. PIC reheated the cheesy grits to 165F. 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 breakfast tots above 41F in the prep top unit. Per PIC, breakfast tots are rolled into balls from the breakfast hash each morning, then immediately placed in the prep unit. All other foods in the prep unit were properly cold holding below 41F. Tots likely rose above 41F during prep/rolling this morning. -CDI- PIC moved tots to RIF for rapid cooling, because tots were rolled approximately one hour ago. By end of inspection, EHS observed tots at 41F. -PIC and EHS discussed cooling tots down in RIF each day after rolling them into balls to ensure they reach 41F prior to placing in prep unit. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed multiple containers of dry goods (steak seasoning, cinnamon sugar, grits) without labels. Label all containers with the common name of the food item.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in bucket of sanitizer testing at 0 ppm quat sanitizer. -CDI- PIC corrected concentration and refilled sanitizer bucket to 200ppm quat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed opened employee drink can stored in front coffee lowboy cooler among customer food. Store employee items separately to prevent contamination.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P -Observed sanitizer in one sanitizer bucket (no wiping cloths stored inside) at less than 50ppm quat. -CDI- Sanitizer was dumped and remade at 200ppm quat.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -Observed handle for hashbrown scoop submerged within the hashbrowns. Ensure the handle, where employees touch, is not directly contacting the food.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. -Observed multiple bags of waste on the ground, next to the compactor. Compactor is shared with multiple facilities. PIC stated compactor is broken and cannot be used temporarily, yet landlord was contacted and repairs are expected soon.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed dark buildup along interior shield of ice machine. Increase frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee drink, covered with lid, stored on shelf above single-service articles. Observed employee bag stored on shelf adjacent to clean utensils/dishes, exposing clean items to contamination. Create larger gap between employee items and cleaned utensils.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed hair in frosting on prep line. CDI Container removed and voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slice cheese left out on counter in small amounts for rushes. Housemade ranch in plastic bottle in prep line cold holding unit was holding above 41F. Items were out for approximately 20 min. CDI Slice cheese is going to be placed on TPHC going forward, block time will be placed (8-12), small amounts pulled at a time. 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. Observed few flies flying around prep area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roasted tomatoes holding below 135F. CDI PIC voluntarily discarded and had new one made. EHS suggested that items placed in container that is in direct contact with the heating source (steam/hot water) rather than double stacked in container in steam table. 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 multiple items in prep top holding above 41F. CDI PIC voluntarily discarded. Discussed getting heat shields for prep unit as it is stored in between two heating elements. Observed raw chicken holding above 41F in ice bath. Chicken placed in WIC to recool quickly. Placed raw chicken on TPHC for 6 hours going forward. Repeat 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 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed shell and pooled eggs holding on TPHC with no time stamp. PIC was permitted to time stamp items, will be required to discard if observed with no time stamp in the future VR required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer with no label. CDI Bottle was labeled.

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 working bottles of liquids such as oil with no label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in buckets of sanitizer testing at 0 ppm quat sanitizer. CDI PIC corrected concentration and refilled all sanitizing buckets.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed Lexan being filled with water In kitchen hand wash sink. CDI removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer in red bucket at 0 ppm QAC. CDI Discarded for closing 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple multiuse utensils, stored as clean still having slight food residue on them. CDI removed to reclean. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed shell eggs and other TCS foods cold held above 41. See temp chart CDI removed in walk-in cooler. 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-1T

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed test strips being used to test dish machine wet and ineffective.