BURTONS GRILL OF BIRKDALE

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. EHS observed employee beverages present on prep units during inspection. EHS reminded staff that drinks must be located in designated area. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored in clean dish storage with visible sticker residue present. Dishes were stacked so that sticker residue is touching the food contact surface. CDI- Dishes were taken to dish area to be w/r/s. -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 .

3-501.18 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) EHS observed facility adding labels to products with the wrong prep date. Facility is pulling small portions from larger batches in the WIC and then labeling them for today (portion date) instead of the date the item was cooked/prepared. EHS and PIC discussed this at length since the facility is also placing shift stickers on items. EHS advised using two labels since utilizing the shift labels are facility policy. EHS observed one container of cut melon and a speed rack of blacked fries with no date marks. EHS advised that facility review date marking policies and train staff on which date should be used for product. CDI- EHS allowed PIC to add date marks to food as it could be traced back to larger portions in the walk in cooler. **REPEAT** -3- 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. EHS observed finishes being stored between prep tables on the cookline. EHS advised that cooking utensils shall be stored in a location/area that is able to be sanitized every 4 hours. CDI- Food employee removed the knifes. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed several stacks of dishes stored clean and stacked wet. **REPEAT** -0.5-

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing caulk for the center kitchen hand sink. **REPEAT** -0.5- ** EHS deescalated points due to improvement- facility has repaired caulk on dish machine 4-501.11 Maintain equipment in good repair. EHS observed chemical dish machine in kitchen putting out too much chlorine. EHS was getting over 200ppm readings. Facility was not using dish machine at time of inspection. Facility has a larger high temp dish machine that can be used until the sanitizer concentration can be corrected.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one severely dented can in dry storage. CDI - Item was voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above peppers in a low boy with holes between the trays. CDI - Peppers were moved to a reach-in cooler.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed missing date marks for several trays of food on speed racks in the walk-in cooler. Chef stated that they were prepared yesterday. Observed missing date marks for an open gallon of milk at the servers station. CDI - Items were dated for the day they were opened.

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. 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 no health policy for all items kept on 4-hour TPHC. Observed missing time stickers for all items. CDI - Chef stated that all items were prepared or brought out of temperature control at 10am. Stickers for this starting time were placed on the items. EHS provided a TPHC policy during review.

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed active Sous Vide process for prime rib. Chef stated that these are vacuum sealed and cooked for 12-16 hours at 130 degrees. It is then removed for service. CDI - Date and time sticker were added to the product for when it was vacuum seal. An alternative method would be to Sous Vide the product in an unsealed bag clipped to the edge of the Sous Vide machine.

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 two large bins of flour without labels.

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

REPEAT 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed a bucket of sanitizer stored on a shelf above hot holding items. CDI - Item was removed.

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 a scoop without a handle stored inside of a large bin of flour.

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 several wet-stacked dishes.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed a “house hold use only” Vacuum sealer used for Souse Vide. Observed missing caulk for the center kitchen hand sink and the pre-rinse drain board on the right side of the dish machine.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug for the recycling dumpster.

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee phone stored on top of a spice rack above a prep surface.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed kitchen equipment blocking rear handwashing sink in kitchen at two different points of insepction. CDI - Equipment was removed. *REPEAT* 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no handsoap at server station handwash sink located near entrance of kitchen. CDI- EHS discussed with PIC, PIC had food employee obtain handsoap for sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed server station handsink with discarded ice at bottom of drain. CDI- PIC had food employee clean sink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed tomato bisque have no Change in temperature after being held in ice bath for 40 minutes. Item had already been cooling for 1 hour. CDI- PIC had food employee add more ice to sink and stir food to increase cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 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 squeeze bottle of pesto temping above 41F after cooling since 11am. CDI- PIC voluntarily discarded item. 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. Observed shredded lettuce in flip top 2, goddess dressing in cold fridge, and pesto in ice bath temping above 41F. CDI- PIC removed shredded lettuce to rapidly cool, voluntarily discarded goddess dressing, and voluntarily discarded pesto after failing to 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 .

3-501.18 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 pickled onions dated to be held for 14 days. PIC stated that due to the hot brine process it was assumed that the shelf life was extended. CDI- EHS discussed date marking and need for approval from health department before extending shelf life with PIC, PIC adjusted date label to reflect 7-day parameter. Items were not discarded due to being within 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 .

3-501.15 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 bolognese and tomato bisque cooling at a rate below .12F/min while in ice bath needing ice and stirring step, pesto failing to cool due to lack of ice in ice bath at front of kitchen, she-crab soup cooling in deep densely packed container with tight fitting lid in WIC. CDI- Ice was added to prep sink and food employee designated to stir, pesto discarded, she-crab had ice added for rapid cooling. EHS discussed effective cooling methods. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects in kitchen area.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed 4 sanitizer buckets stored on floor throughout cookline. CDI- PIC had food employees remove containers from floor, also away from potential contamination of food, equipment, and utensils.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee’s personal phone and water cup stored on prep table with cutting board and knife. CDI- Food employee discarded cup and removed phone from area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed kitchen equipment blocking rear handwashing sink in kitchen. CDI - Equipment was removed. -0 points-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef and whole muscle steaks stored above fish, scallops, and shrimp in refrigerated drawer. Observed raw ground beef stored above whole muscle steak in walk in cooler. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado in flip top unit with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0 points-