SMOKE PIT ARBORETUM, THE

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle soiled wiping cloth then change gloves but not wash hands when doning new gloves to handle food and food preparation. CDI, employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with hands and not use barrier. CDI, employee rewashed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - observed dishwasher handle soiled equipment at dish machine then use same gloves to handle clean equipment. CDI, employee washed hands.

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 broccoli salad with cheese prepared and cooling from 9am but not reach cooling parameters and was at 49 degrees F. CDI, broccoli salad voluntarily discarded. Observed hot pickled onion cooling on cart at 89 degrees F at 1:35 and dropped to 87 degrees F at 2:29. Cooling calculation indicated method not effective to reach cooling parameters. Observed pudding recently portioned and cooling in at 44 in covered container. CDI, foods transferred to shallower container and relocated to WIF to rapidly cool. Proper cooling methods discussed with operator. Repeat. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brisket, chicken fingers and fried okra hot held below 135 degrees F. See temperature observation chart. CDI, brisket reheated to 183 degrees F and chicken fingers and okra voluntarily discarded. Observed hot pickled jalapeño and onion held at ambit temperature on counter. CDI, hot pickled items voluntarily discarded. Observed ribs hot held on grill at 104 degrees and sausage link hot held at 114 degrees F on line. CDI, ribs voluntarily discarded sausage relocated to reheat .TPHC reviewed with PIC as possible option. 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 cream corn with prep date of 5/12 and slaw with prep date of 5/10. CDI, foods voluntarily discarded. 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 broccoli salad with cheese prepared and cooling from 9am but not reach cooling parameters and was at 49 degrees F. CDI, broccoli salad voluntarily discarded. Observed hot pickled onion cooling on cart at 89 degrees F at 1:35 and dropped to 87 degrees F at 2:29. Cooling calculation indicated method not effective to reach cooling parameters. CDI, foods transferred to shallower container and relocated to WIF to rapidly cool. Proper cooling methods discussed with operator. Repeat. 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 several flies and fruit flies.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler wearing hair tie. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing watch.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed. 0 pts.

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 potato salad cooling since around 1:00pm 2/26/26 holding above 41F during inspection. See temperature chart. PIC stated they do not believe the cooked potatoes had been fully cooled prior to assembling the potato salad. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - All bins of potato salad voluntarily discarded. Repeat. 1.5 pts. Points not escalated due to apparent improvement with 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed various TCS foods throughout kitchen holding below 135F during inspection. See temperature chart. CDI - PIC able to verify when items had been placed in hot holding. Items reheated to over 165F before food had been assumed out of temperature for more than fur hours. Repeat. 1.5 pts. 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 potato salad made with cooked potatoes still in the cooling process since 2/26/26 holding above 41F during inspection. Potato salad had been cooling in large, deep, covered plastic containers stacked together. CDI - All containers voluntarily discarded. REHS recommended alternative cooling methods. Repeat. 1 pt. 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 various squeeze bottles on main line not labeled to identify their contents. CDI - All bottles labeled during inspection. Repeat. 1 pt.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during inspection. CDI - PIC closed. Repeat. 1 pt.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying equipment and utensils during inspection. Ensure all items are properly air dried before use. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no handsinks properly stocked with accessible trashcans during inspection. Acquisition necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats and purses being stored in conjunction with customer foods during inspection. CDI - Belongings relocated. Repeat. 0.5 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed mop bucket stored in front of hand sink in meat smoking room. CDI - Mop Bucket removed. - 0 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine reading 0ppm chlorine sanitizer while being used to sanitize dishes. CDI - It was found that machine was not properly primed. Machine primed and reading 200ppm of chlorine after a few cycles. - 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 several food items cooling improperly (see temp chart). CDI - Items were uncovered and moved in to walk in freezer. Some items had ice wands placed inside of them. RECOMMENDATIONS FOR QUICK COOLING: Thinner portions (2-3inches), leaving food items uncovered while cooling, purchasing more ice wands to keep up with food quantities that facility is cooling, designating a space in the walk in freezer for cooling. - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken quarters, burnt end trimmings, pulled chicken, and ribs hot holding under 135F. CDI - Items were reheated before being placed back into hot holding. - 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 .

3-501.18 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 various incorrect dates on the bottom of pans and sides of pans used to hold portioned food items. Items are being refilled without being taken to be washed, rinsed, and sanitized. Be sure to change out the dates when pans are refilled. CDI - Dates were corrected. - 0 - 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 several food items cooling improperly (see temp chart). Items were in deep containers, covered containers, and stacked close together. CDI - Items were uncovered and moved in to walk in freezer. Some items had ice wands placed inside of them. RECOMMENDATIONS FOR QUICK COOLING: Thinner portions (2-3inches), leaving food items uncovered while cooling, purchasing more ice wands to keep up with food quantities that facility is cooling, designating a space in the walk in freezer for cooling. - 0.5 - 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 a few squeeze bottles of sauces next to grill without labels. Label as needed with the common name of the food item. - 0 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door propped open in meat smoking room. Maintain door closed. - 0 -

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed plastic bottles and foil pans stored on the floor of the meat room. Maintain items at least 6” off of the floor at all time. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored on dry storage rack in meat room. Set designate area for employee belongings. - 0 -