BOSSY BEULAH'S MYERS PARK

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed multiple metal pans with visible food debris present while stored in clean dish storage. EHS observed chopper stored on clean dish rack with visible food debris present. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P EHS observed fresh chicken pulled out of the fryer and placed in a pans for hot holding, chicken had a final cook temperature below 165F. See temperature chart. CDI- PIC voluntarily discarded the chicken. PIC advised that the unit may not have reached temperature before cooking the temperature. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed fried chicken breast and two pans of chicken tenders held at the hot holding station below 135F. See temperature chart. CDI- PIC voluntarily discarded the chicken. **REPEAT** -3- 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 EHS observed blue cheese dressing holding in the sauce unit at 44F. Other non-TCS items were holding above 41F as well (used to determine if the unit was in disrepair or it is a procedural issue). Ambient air temperature was 37F. The unit is left open for long periods during service. CDI- PIC voluntarily discarded the sauces. **REPEAT** EHS is descaled due to overall improvement with the unit. TCS sauce stored in unit above 41F. This has been a reoccurring issue. EHS advised to monitor for long term compliance. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. EHS observed employee preparing food with bracelets on. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed PIC unable to provide test strips to test chlorine sanitizer in dish machine. -0.5- 10- VR

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed chicken nuggets held at the hot holding station were between 112-120F. CDI- PIC voluntarily discarded the chicken. **REPEAT** -1.5- 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 EHS observed pans of portioned blue cheese, ranch, and bossy sauce (2 portioned pans) to be holding at 41F or above, see temperature chart. EHS observed that the top left side of the unit had an ambient air temperature of 44F. CDI- PIC voluntarily discarded the sauces that were above 41F. **REPEAT** -3- 3-day VR SEE COMMENTS. 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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple food processor stored as clean with visible old debris present. Observed multiple dishes with sticker residue present, dishes were stacked so that sticker residue is touching the inside of the food contact surface. CDI- Dishes were taken to be w/r/s **REPEAT** -1.5- 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 5 grilled chicken breast hot holding between 111F and 119F. CDI- PIC voluntarily discarded the chicken. -0- 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 a pan of portioned ranch dressing and a pan of portioned blue cheese dressing holding above 41F. See temperature chart. CDI- PIC voluntarily discarded the dressings. -1.5- 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple dishes that were stored clean and stacked wet. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed sleeves of singe service cups exposed to customer. **REPEAT** -0.5-

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 exterior of equipment in need of cleaning, shelving under prep units, and inside equipment. -0-

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 Observed employee beverages stored over food preparation surfaces. cdi- removed

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed many hand washes, some not 20 seconds. ENSURE STAFF COMPLETE HAND WASH For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee enter front kitchen and begin to donn gloves without first washing hands. cdi coached - hands washed gloves donnes 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee washing dishes at pass through dishwasher and not washing hands between clean and soiled. CDI- coached Points not taken for hand washing because EHS observed in excess of 10 hand washes during the inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed some boxes of unwashed produce stored over ready to eat foods. cdi- reorg began For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees fail to discard soiled gloves after task completed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils stored as clean with 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 .

3-501.17 (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 date marking not always representing the correct date, where date of prep listed was not the actual first date prepared. cdi- PIC s coached 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 some spices and flour unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in scullery.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on table and not in sanitizer buscket

3-302.15 Wash fruits and vegetables prior to use. Observed tomatoes not being washed before being cut or if they were washed they were placed back into a cardboard box that cannot be clean.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed sleeves of ss cups exposed to customer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed PIC unable to provide test strips to test chlorine sanitizer in dish machine. VR