SMOKIN CUE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit cold holding TCS items above 41. PIC shall not hold any TCS items in prep unit until fixed. Establishment shall only operate out of freezer and working low boy. Ambient temperature of unit is 45 - top 47 - bottom. Owner reached out to maintenance to fix unit, will arrive tomorrow morning. Owner turned down temperature of unit. PIC voluntarily discarded all TCS items in prep unit. EHS will arrive back on site within three days to verify unit is CH. 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 .

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under units in need of cleaning. Increase cleaning frequency.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverages stored throughout several units. CDI - PIC moved to prevent contamination.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health plan. CDI.. EHS left employee health plan For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V&D plan or kit. CDI.. EHS left V&D clean up plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed debris in handwashing sink. CDI..Sink was cleaned out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items in prep unit above 41F.. See temp chart. CDI food was discarded. EHS will return within 3 days to check the unit. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowl without handles submerged in container of sugar. CDI.. Bowl was removed.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean lids stored in bin with visible debris..CDI..Bin was moved to 3 comp to w/r/s

4-501.11 Maintain equipment in good repair. Observed large prep unit with ambient air on top of 50F and RIC at 47F.EHS will return in 3 days to check prep unit

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site. -REPEAT- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P -Observed opened bag of hot dogs held past its 7-day timeframe (prep date of 3/14). -CDI- PIC voluntarily discarded the item. -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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed household crock put used for chili and cheese. Replace with approved equipment. -REPEAT-

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P-Observed deli turkey held past its 7-day timeframe (prep date of 12/3). Observed deli ham dated incorrectly (date marked with a prep date of 11/22, when PIC stated he knew it was opened 12/7). -CDI- PIC voluntarily discarded the turkey and correctly date marked the ham. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed chlorine sanitizer in spray bottle used to sanitize surfaces above 200ppm (strip was bleached). -CDI- PIC diluted solution to proper concentration.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household crock put used for chili and cheese. Replace with approved equipment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CPFM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed fly trap with exposed liquid stored over clean dishes. CDI- Fly trap removed from above dishes.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several flies trapped in opened bait bag full of liquid. Removed once flies are caught.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household crock put used for chili and cheese. Replace with approved equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bags and vape pin stored with customer items. Place items in a designated area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P PIC observed touching floor and went to donning gloves and preparing food without washing hands. Employees must wash hands after contaminating their hands and before donning gloves. CDI - PIC educated and washed hands. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham, turkey, cut tomatoes, cheese, potato salad, cole slaw, ranch dressing, blue cheese dressing, and chicken measured 46-48F in sandwich cooler. Air temperature of unit was 50F on EHS thermometer. TCS foods in cold holding shall measure 41F or less. All TCS foods in unit discarded. VR - Verification required within 3 days that cooler is repaired. PIC will not hold TCS foods in unit until it is repaired. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Sandwich cooler is holding above 41F. Repair cooler. Do not store TCS foods in cooler until it is repaired. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Establishment is using Crock Pot hot holding unit. Equipment must be ANSI certified commercial equipment. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM onsite during inspection. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch at 45 F and blue cheese at 50F in flip top of prep cooler. Small containers were over stacked. CDI - Top layers of dressing cups were 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed commercial potato salad, slaw, and salsa opened but not date marked for 7 days. CDI - Food was voluntarily discarded or dated. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer in spray bottle too strong. Sanitizer bleached out test strip. CDI - Employee diluted sanitizer. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed bleach test strips in facility were wet and unable to be used. VERIFICATION REQUIRED.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC onsite during inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM onsite during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 lettuce, tomato, ham, and turkey in flip top with no dates. CDI - Employee dated items. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety 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 chicken dated 11/14 and hot dog dated 11/2. CDI - Items were voluntarily discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer in spray bottle too strong. Sanitizer bleached out test strip. CDI - Employee diluted sanitizer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on dry goods shelf commingled with items for food service. Personal items should be stored separate from items for food service.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC’s serve safe expired in 2020.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility is missing nontyphoidal salmonella from the Employee Health Agreement. CDI - EHS discussed updates to the Employee Health Agreement with the PIC and provided link to updated Employee Health Agreement. No points escalated due to difficulty with emails. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility did not have written procedures for responding to a vomiting or diarrheal event. CDI - EHS discussed requirements for written procedures with the adoption of the 2017 Food Code and provided PIC with link to state procedures. No points escalated due to trouble with emails. REPEAT.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in prep unit holding above 41 F. CDI - PIC voluntarily discarded food and adjusted temperature of unit. (See temp log).

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety 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 chicken dated 4/13. CDI - PIC stated that the chicken had been frozen and thawed on Sunday and the date was not changed. CDI - PIC changed date.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility is missing nontyphoidal salmonella from the Employee Health Agreement. CDI - EHS discussed updates to the Employee Health Agreement with the PIC and provided link to updated Employee Health Agreement.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility did not have written procedures for responding to a vomiting or diarrheal event. CDI - EHS discussed requirements for written procedures with the adoption of the 2017 Food Code and provided PIC with link to state procedures.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in prep unit holding above 41 F. CDI - PIC voluntarily discarded food and adjusted temperature of unit.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor underneath 3-comp sink with build up. Needs cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection.

5-202.13 Backflow Prevention, Air Gap - P-Observed the hose at the 3 compartment sink below the rim of the sink not providing a air gap. CDI-PIC used a rope to raise the hose for now until someone come out to take a look at it. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Ensure sanitizer is being used at 3 comp sink as final step of wash, rinse, sanitize. Employee did not mention sanitization when asked about cleaning of utensils. CDI- discussed sanitizing with employee and PIC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed RTE food items being removed from freezer and not being date marked. CDI by discard of bag of chicken and hot dogs.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed spray bottle labeled as sanitizer testing > 200ppm. CDI by diluting and test at 200ppm.

4-302.14 Sanitizing Solutions, Testing Devices - PF observed expired chlorine test strips giving inaccurate readings for testing sanitizing solution. Verification required within 10 days.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed spray bottle of bleach/water mix testing > 200ppm. CDI by diluting to 100ppm chlorine.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed canned food (chili with beans) stored on the floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed diced chicken in prep cooler with only first prep date, no thaw date. CDI by date mark.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled spray bottle of chemical cleaner. CDI by labeling.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not certified food safety manager.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed one pack of frozen chicken in flip top cooler without thaw date mark. CDI by date marking by PIC.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P observed chili and cheese sauce on warmer at 108F. cdi by reheating in microwave to 165Ffor 15 seconds. Use microwave to reheat before placing reheated food items in mini-steam warmer.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Frozen food items must have thaw date marked as well. -Observed hot dogs in pre-portioned packages with date mark for when package was opened. Hot dogs were frozen and then thawed. CDI by placing thaw date on package.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No PIC present.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hot dogs stored in prep cooler past 7 day hold time. Mark foods with date frozen and date thawed if food will be frozen. CDI by voluntary discard.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed sauce cups being used for scoops in foods. Use tongs or scoop with handle.

2-102.12 Certified Food Protection Manager - CPIC is not certified by an ANSI accredited food safety managers course. Points began being deducted after 1/1/14.

3-403.11 Reheating for Hot Holding - PReheat for hot holding rapidly (to 135F for precooked items within 2 hours). Observed chili and cheese reheating in the steam wells at 85F after 1hr. CDI- The unit was turned up to allow for more rapid heating.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFProperly date mark the cole slaw and potato salad once opened and stored beyond 24 hrs.

4-502.11 (B) Good Repair and Calibration - PFRe-calibrate the stem thermometers. CDI by demonstrating calibration while onsite.

6-501.18 Cleaning of Plumbing Fixtures - CClean the underside of the mens urinals.

2-102.12 Certified Food Protection ManagerThe person in charge (PIC) must be a certified food protection manager. Observed the PIC not certified by an ANSI accredited food protection course. Points will be deducted after 1/1/14.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesThe person in charge must provide documentation or otherwise demonstrate knowledge of an approved employee health policy. This should include: symptoms to report, specific 5 illnesses to report, when to exclude versus restrict sick employees and when to allow employees to return to work. PIC was unable to locate documentation or provide detailed knowledge of. Another educational handout was provided.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll food contact surfaces must be clean to the sight and touch. Observed food debris left on the black salad bowls stored as clean. Observed mold build up inside the ice machine (REPEAT). Cleaned process started onsite.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain all sanitizer at a safe concentration. Observed CL sanitizer above 200ppm, this should be 50-100ppm. Sanitizer was diluted to the proper concentration.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark all required foods. This should include all potentially hazardous, ready to eat foods stored for longer than 24 hours. Foods should be marked with a max 7 day hold time with day 1 being the date that it was prepared at the facility or the day that it was opened from packaging. Observed no date labels on the sliced deli meats stored inside the prep cooler. Also advised to keep track of the date that the product was removed from the freezer to store. Freezing a product, "freezes" the hold clock. Once the product is thawed the hold time will resume where it left off. For example: The shredded cheese is opened from its original packaging on day 1, on day 3 it is frozen and removed on day 5. The product would have a max of 4 days left on the hold time once thawed.

7-201.11 Separation-Storage*New* Sanitizer is now to be stored as a chemical to prevent accidental contamination of food or utensils. Observed spray sanitizer stored with food and single service (moved to chemical shelving).