IMPROPER PIG MIDWOOD

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no food protection manager certification for any food handlers during inspection today. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw salmon stored above ready-to-eat chicken wings in prep unit cooler. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 stored above raw, whole muscle, intact ribeye beef steak. -CDI- PIC corrected storage order. EHS provided storage order guidance to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 mac and cheese sauce and green goddess dressing held past their 7-day shelf life. -CDI- PIC voluntarily discarded the mac sauce and green goddess dressing. -Observed illegible date mark on collards in WIC. -CDI- PIC voluntarily discarded the collards. -Observed incorrect date mark listed on beet salad, caesar dressing, and smoked tomatoes. -CDI- PIC verified prep/cook date of all items by referencing prep list and properly changed the date marks. -Ensure all employees write the correct date marks on foods. -Observed no date mark on cut napa cabbage, slaw, corn dogs, and jalapeno caesar dressing. -CDI- PIC voluntarily discarded the slaw. PIC properly added date marks to the napa cabbage, corn dogs, and jalapeno caesar dressing. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed thawed mahi in coolers, still in their reduced oxygen environment. -Cut holes in the reduced oxygen bag prior to thawing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed bag of sugar stored on the floor in the outdoor storage shed. Observed boxes of food on the floor in the freezer. Raise all food off the floor.

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 boxes of single-service (to-go) containers stored on the floor in the outside storage shed. Raise off the floor.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF -Observed no verification that all employees are trained on the reportable symptoms/illnesses. -CDI- EHS provided employee health policy written agreement. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed ribs wrapped in plastic, above 41F, in both the WIC and prep unit lowboy. All other foods in WIC and prep unit were properly cold holding at or below 41F. PIC stated facility’s SOP for ribs are to cook the ribs, cool overnight in the WIC, then wrap in plastic the following day and add date mark. EHS recommended conducting temperature checks of the ribs prior to plastic wrapping to ensure they are properly cooled to 41F or below, before wrapping. EHS also recommended creating a cooling sheet/log for employees to record the temperature of the ribs during the cooling process and before wrapping in plastic. -CDI- PIC voluntarily discarded all the ribs above 41F. 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 corn dogs (5/26) and rice (5/27) held past its 7-day time frame. -PIC voluntarily discarded the corn dogs and rice. -Observed chicken wings incorrectly date marked (stated 5/26, PIC confirmed they were originally cooked 5/29). -PIC corrected changed the date mark. -Observed ribs with a date mark stating 6/2, despite being cooked on 6/1. PIC stated the date that the ribs are wrapped is the date that is labeled. -CDI- PIC correctly changed the date mark. -EHS and PIC reviewed proper date marking procedures. Foods must be date marked with the original date of cooking, not to exceed 7 days. -EHS observed mis-labeling of foods in WIC. EHS highly recommends facility obtain calendar or alternate method of ensuring all employees are aware of the current date to properly label foods. 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 chorizo and cream cheese chorizo mixture cooling in WIC in deep plastic container, wrapped tightly with plastic wrapping. -CDI- PIC immediately placed chorizo and cheese mixture onto thin sheet trays, uncovered. By end of inspection, EHS observed both foods cooling at sufficient rates to reach 41F within 4 hours. -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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . -Observed no accessible thin-probe thermometer onsite during inspection. -CDI- During inspection, PIC obtained functioning thermometer.

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 heavily dented cans stored alongside cans intended for customer use. -CDI- PIC moved cans to separate area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food handler not wearing protective hair covering at start of inspection. -CDI- Food employee donned hair net.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in 0ppm quat sanitizer solution. -CDI- Sanitizer solution was re-made to 200ppm quat. -REPEAT-

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 -Observed a non-functioning max/min thermometer for the high temperature dish machine. Obtain batteries for thermometer to test temperature of dish machine. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -CDI- PIC obtained functioning quat test strips during inspection. -10 day verification visit required-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed hand towel dispenser jammed. CDI - unjammed

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P 3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P observed briskets reheating in hour number 4 at 131f. CDI- voluntarily discarded

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 briskets reheating cooling at 81f in walk in cooler and 20 minutes later at 80f. CDI-voluntarily discarded 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf observed facility may not have the sufficient cooling equipment to cool its larger pieces for brisket,, butts and shoulders.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on cutting board.

3-302.15 Wash fruits and vegetables prior to use. Observed food employees fail to wash cabbage before making the slaw. CDI washed

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. Observed utensils stored on tip of lids. In use lids considered soiled.