ROOSTERS WOOD FIRED KITCHEN

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse off utensils in hand sink. CDI EHS educated employee on not using hand washing sink for anything other than handwashing washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter being held below 135F. CDI Unsalted butter was discarded and will be moved to TPHC for future use. 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 .

3-501.18 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) Observed chicken salad and au jus made with older ingredients with today’s date, when the compound items were prepared. Date mark items with many cooked ingredients with the date of the oldest item. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in use with stickers still attached. Stickers must be removed as part of the wash process.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed back pack and helmet, and brown leather zip case, stored on shelves with clean equipment.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temperature dish machine not reaching 160F for sanitizing according to EHS plate thermometer. PIC called maintenance to address the issue and EHS observed technician arrive on site during inspection. CDI: Dish machine now reaching 160F for sanitizing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed sliced roast beef in RIC drawer at sandwich prep line. PIC stated that the roast beef is cooked on a spit at wood fired oven to 110F, sliced, cooled, cold held, then cooked to 165F for service per order. PIC does not have approved procedures for non-continuous cooking in facility. PIC stated that they will fill out an application for procedures to continue this procedure once approved. PIC stated that until procedures are approved, roast will be cooked to 130F for 110 minutes to be in compliance with the food code. CDI: non-continuous cooked roast beef voluntarily discarded.

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 large plastic bin with lid holding raw whole chickens in a cold brine solution in WIC cooling from yesterday.chickens were measuring 43F-45F. CDI: PIC added ice to brine solution to quickly cool raw chickens to 41F or below. EHS observed chickens at 38F by end of inspection. PIC stated that room temperature water is put into the brine solution and placed in the WIC to cool. PIC stated that they are now going to start adding ice to the solution to ensure chickens are cooled quicker. 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 .

3-501.15 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 raw whole chickens in large, tightly covered plastic bings in a cold brine solution that was cooling over night with temperatures above 41F. CDI: PIC added ice to bins to quickly cool chickens to below 41F and will use ice for their procedure going forward to ensure chickens are cooled quickly. 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 for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw ROP chicken tenders thawing in Cambro submerged in running water at prep sink. Water was 80F. CDI: PIC instructed employee to move product to WIC to continue thawing on a speed rack. EHS discussed proper thawing parameters with PIC.

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 a couple metal screened skimmer utensils stored as clean in dish area with rust and damage present. CDI: PIC discarded utensils.

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 non-food contact areas of slicer soiled with food debris. PIC stated that it has not yet been used today. CDI: PIC W/R/S the slicer.

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 over RTE dairy in the stand up RIC present adjacent next to the large clean dish rack in the kitchen. Ensure that all raw foods are stored below RTE foods. No contamination observed during inspection. -CDI- PIC adjusted storage order to reflect proper storage order procedures. 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 anchovy’s above 41F on the 3rd prep top of the open kitchen area. Observed several foods above 41F on the prep top adjacent to the wood fired oven. Foods included RTE chicken, RTE pork, tomatoes, provolone, cheddar, and Swiss. Observed chicken salad and tomatoes on grill prep above 41F. PIC stated that all prep units were built up approximately 1-2 hours prior. -CDI- PIC moved all out of temperature foods in WIC to cool down. -3-DAY VR- EHS will return to ensure that long term compliance procedures are established for cold holding. 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 (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 scoop handle present in uncooked corn and scoop handle present in flour. Ensure that handles are not in direct contact with foods. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a container of room temperature water holding in use utensils ensure that if in use utensils are stored in water that water must be 135F or above.

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 multiple wet stacked metal containers on the clean dish rack. Ensure that containers are properly air dried prior to being stacked.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the unisex staff restroom. Ensure that there is a lidded trash bin in the restroom.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Chicken Broth and Butter beans in Steam Well below 135F. -CDI- PIC Voluntarily discarded HH food below 135F. 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 Grill chicken, meatballs, ricotta cheese, and chicken broth stored above 41F in the prep top closest to the wood fired oven. -CDI- PIC was able to cool the grilled chicken and meatballs. Due to time out of temperature for the broth and the ricotta cheese PIC voluntarily discarded. -REPEAT- -CONTINUED NON-COMPLIANCE MAY LEAD TO RISK CONTROL PLAN OR PERMIT ACTION- 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 Gratin Sauce and the Parm sauce in the WIC cooling at a rate of 0.05F without active stirring and monitoring of the cooling process. -CDI- PIC changed method and began actively stirring sauces to ensure proper cooling rate and temperature. EHS recommends more active monitoring on cooling processes. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled oil bottles in front of the house of the facility and unlabeled dry goods in dry storage area. -CDI- PIC labeled unlabeled containers.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed 2 dented cans stored with undented cans to be used for service. -CDI- PIC stated cans were going to be stored as credit from food vendor, PIC moved cans to a designated area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink stored near hot-holding units in kitchen area. CDI- Paper towels were placed at handsink. REPEAT (half points due to severity).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items stored at prep cooler #4 and #5 that were held above 41 F. Items were placed in unit about 30 minutes before inspection. CDI- items were placed in walk-in cooler and allowed to chill. REPEAT (half points due to no points taken at last inspection). 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed employee peeling tomatoes before washing them. CDI- employee was educated. Potatoes were washed before peeling.

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 cups without handles stored in containers of non-TCS foods in dry storage area. CDI- cups were removed from containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers stored near refrigerator in kitchen area, and shelving in dish room area. REPEAT (half points due to no points taken at last inspection).

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink near brick oven. CDI- paper towels were placed at sink. 6-301.14 Post a handwash sign at each handsink. Provide hand washing signage at hand sink in kitchen area. PIC has sign on order. CDI- sign was provided by PIC.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken wings that were not cooked to 165 F. CDI- chicken wings were placed in oven to properly cook to 165 F and above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of sliced tomatoes held above 41F. Tomatoes were prepped less than thirty minutes before service and was not allowed time to cool. CDI- PIC placed items in walk-in cooler to properly cooler. -zero- 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 a container of ground black pepper stored on shelf in kitchen that was not labeled. CDI- container was labeled. -zero-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelets while preparing food. CDI- employee removed bracelets. -zero-

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 without handle stored in uncooked corn on serving line. CDI- bowl was removed. -zero-

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. Provide approved thermometer of dish machine. PCI stated that thermometer will be here this week. VR- facility has up to ten days to provide an approved thermometer.