BOSSY BEULAHS DERITA

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders HH below 135F in wormers. CDI - PIC voluntarily discarded chicken. 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 1 container of raw cut chicken cold holding above 41F in breading station drawers. CDI - PIC moved to WIC for rapid 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 prep units with build up of food debris. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in facility with food protection manager certification. For more information on becoming a certified food protection manager 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. Observed handing blocked by cart. CDI - PIC moved cart to make hand sink accessible.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken nuggets and and chicken tenders cooked below 165. PIC stated employees are supposed to take final cooked temperatures before placing in hot holding. CDI - PIC fryer chicken again. Final cook the second time was above 165.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken tenders HH below 135. CDI - PIC voluntarily discarded chicken. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened. CDI - PIC closed doors.

3-401.11 Cook raw animal foods to required temperatures. -P. Observed raw chicken wings cooked to 135 F -163 F. CDI, kitchen person instructed by another staff person to re-drop the wings and allow to cook more. Wings reached 185 F.

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 salt and pepper mix with no label, and the flour bin label faded to the point where it was no longer readable. Label these containers of food.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed cut lemons at the customer drink station not protected from contamination. CDI, lemons moved to behind the counter with staff temporarily. Provide a container with a cover for the lemons.

4-501.11 Maintain equipment in good repair. Observed white wire baskets with chipping paint. CDI, items discarded by the PIC. Observed white cutting board with dark grooves. Repair or replace the cutting board.

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 plastic bins used to store clean utensils starting to collect residue. Please clean these bins more frequently.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Install an approved backflow prevention device approved for continuous water pressure on the spray nozzle hose at the 3 compartment sink. The bell type backflow device is not rated for continuous pressure. Verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken breast and chicken tenders being held below 135F in wall mounted warmers. PIC stated policy is to for product to be held for 40 minutes, temperature checked, and if below 135F product is tossed and if above 135F product will go back into unit for another 40 minute time window. CDI: Education provided, PIC voluntarily discarded product, and PIC turned up temperature on unit. Facility opted to continue using temperature as food safety measure.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored in standing water. CDI: PIC sent ice scoop to be W/R/S. EHS recommended adding holes to bottom of ice scoop holder to enable self-draining.