KOPPER KETTLE RESTAURANT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed ready to eat foods including hot dogs and sausage dogs stored below raw bacon inside reach-in cooler. CDI: storage order corrected. Observed ready to eat dumplings stored below raw proteins inside reach-in freezer. CDI: storage order corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed some items including sliced tomatoes, shredded cheese, diced ham, and lettuce inside flip top prep cooler > 41F (see temp chart). CDI: moved to walk-in cooler to rapid cool. Highly suggested putting items on TPHC due to cooler being right next to flat top grill and being used at a high frequency. TPHC procedure sheet emailed. Observed some items including corn beef and chicken salad > 41F (see temp chart). CDI - items voluntarily discarded.

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) 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 . Observed pimento cheese and chili inside walk-in cooler without a date. CDI: products were dated properly.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed a box of frozen flounder and frozen chicken in bags thawing at room temperature at prep sink. CDI; chicken was removed from bags and stored in pan with running water over the top. Flounder was moved to walk-in cooler to finish thawing properly.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed only a thick probe thermometer available for use in checking food temperatures. VR required. Text a picture to Arlene Lawrence at 704-617-3068.

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 shakers, squeeze bottles, and a bus tub of breader not labeled at dry storage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet and soiled wiping cloths stored on counter at various areas of cook and prep line.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no strips available for testing sanitizer at 3-comp sink. CDI: Ecolab representative was on site with quat test strips during write up.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from dumpster. Contact dumpster company to have replaced.