HEADLINERS SMOKEHOUSE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Bleach in dish machine did not record after running and priming machine multiple times. Facility will call for repair and use 3 comp. Sink in meantime,. Facility uses all plastic utensils. 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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed some foods with no date mark and some that was frozen and had incorrect date marks for frozen products (no freeze date), CDI - Discussed dating parameters for freezing and discarded food. 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 Raw flounder thawing in sitting water. CDI - Water turned on.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above cheese in WIC. Raw eggs moved. CDI. 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 Dish machine recorded at 0ppm chlorine. CDI - Machine primed twice and then ran to record 100ppm. Ensure employees are testing machine with strip. 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

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety Facility is par cooking brot sausages without approval. Discarded. Facility will fill out paperwork for par cooking approval

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Mac and cheese, collard greens, raw eggs, and cheese recorded above 41F in WIC. CDI - All discarded. Suspected employee error. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. In use utensils was stored in sanitizer water, not an approved storage mechanism. CDI - Stopped.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No bleach test strips on site. VR.