LANCASTER`S BBQ #102

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee come through kitchen doors and put on gloves to prep food. Employee stated they washed outside in main area. Told employee when they come through doors they must wash hands in kitchen before putting on gloves and engaging with food prep. CDI hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed low boy reach in by hush puppy mix that was holding some TCS items at 42-46F. CDI items discarded. PIC put in a call to have unit checked on. Verification required. Remaining items moved to other reach in 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed facility reheating ROP bags of pork bbq to 148-187F. Internal temperaure items were not reaching 165F. PIC stated if they temp bags that are not fully at 165F they finish reheating in on the stove before placing on hot line. Observed about 8 bags in how well and all reheating in the same way. CDI two bags were able to be reheated on the stove for hot holding before 2 hours up and remaining bags discarded. Suggest facility talk to Mooresville location to provide flatter bags to help with reheating process and stirring product while in hot bath. Observed bags on the log sheets from 7/1-7/3 where bags were missing information for reheat time out. Verification required. Repeat.

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 quarter cabbage that was in a deep plastic container and cooling and product started cooling at 70F and only reached 70-69F after 30 minutes. CDI items separated into smaller containers. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large metal equipment stored inside handsink near the WIC. CDI - Large item was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple containers of Brunswick stew, greens w/ ham, potato salad, raw bone-in chicken, raw chicken tenders, raw ground beef, held above 41F (42/43F) inside the WIC. EHS 3 day verification required. 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 food items (Brunswick stew and greens w/ ham) sent delivered/made from Moorseville location on 5/9. Food employee re-panned food items on 5/13 and placed 5/13 on the date mark/label. CDI - Kitchen manager was able to determine the date that the food items were first prepared and the proper date mark was added. Observed cooked chicken wings stored in LB cooler with no date mark. CDI - PIC 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed fried chicken wings cooked and placed on 4 hour TPHC hold. No time stamp was added to white board to indicate the discard time. CDI - Proper time was added to the white board.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed final reheat for HH on ROP pulled pork dating back to 2025, all final reheat temperatures are 175F everyday. The facility was made aware that per the HACCP plan the BBQ should be reheated within 2 hours to the proper temperature and temperature should be taken when pulled from the water. EHS spoke with facility on taking temperature when pulling the ROP meat from the water and to record accurate temperature. (Ex. Previous visit EHS observed RH not reaching 165F, during visit on 5/13 ROP meat was observed at 181F.) Logs should be maintained and accurate. EHS 10 day verification required.

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 cut lettuce cooling inside WIC 1 in large plastic covered bucket (11:07 AM). Cut lettuce was observed at 45F at 12:25 PM. CDI - Lettuce removed from the large container and placed in smaller containers for rapid cooling. 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 .

4-903.11 (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 single service items stored on the floor in outdoor dry storage. CDI - Removed from the floor.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed very rusted straining utensil. CDI - PIC discarded.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and then turn off sink with out a protective barrier. CDI - Employee rewashed hands correctly.

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 pulled pork reheating from frozen in ROP packaging in hot water bath missing 2 hour reheating window (151F) Items were placed in water 2.5 hours when EHS temped. CDI - PIC voluntarily discarded items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals being stored above dry storage (spices, signal use, potatoes). CDI - PIC moved chemicals to prevent contamination.

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 several sauce containers and seasoning shaker bottles without labels. CDI - PIC added labels.

3-305.11 Store food in a clean, dry location, not exposed to splash, dust, and other contamination. Keep at least 6 inches above the floor. Observed Fried shells being stored with no protecting covering on top shelf above FT. CDI - PIC added protective covering.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door opened.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handwashing sink in men's restroom. CDI - PIC provided signage. -0 points-

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 ribs in walk in cooler. CDI - PIC corrected storage order. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rehydrated hushpuppy mix (containing milk and eggs) being stored in mix hopper above fryer without temperature control. PIC stated that hushpuppy mix is used completely within a few hours then a new batch of rehydrated hushpuppy mix is made. CDI - Establishment uses TPHC for cooked chicken wings. Start and end times are tracked using dry erase board and TPHC procedures are posted on hood system. TPHC procedures have been updated to include hushpuppy mix. New TPHC procedures were given to PIC during inspection. New procedures for holding hushpuppy mix on TPHC were reviewed with PIC -1.5 points- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle with unknown contents stored under prep sink. CDI - PIC identified contents to be disinfectant and spray bottle was labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of Clorox disinfectant stored on shelving above open bus tub of hushpuppy mix. CDI - Clorox was moved to designated chemical storage area. -1 point-

4-501.11 Maintain equipment in good repair. Observed several light bulbs not functioning or missing under hood system. Observed rusty shelving and prep tables in kitchen. 4-502.11(A) Maintain utensils in good repair. Observed wire metal sifter used in breading mixture with wiring broken. -0.5 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed boiled egg in same container as raw eggs. CDI boiled egg discarded. Observed raw chicken above picked and raw pork above corn in reach in unit. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine that was at 0ppm. Verification required. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed salad mix that was prepared the night before at 49F. CDI product discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 cooked wings, mozzarella sticks, okra bag, salad mix, ribs, milk, salsa, and spring mix that was not dated. CDI all items discarded. Repeat. 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 corn dogs from 6/8. CDI items discarded. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed leftover bag of ROP bbq that was reheating in steam well for service. CDI product discarded. Observed facility without back up logs for Wednesday and Thursday this week and did not log times or temperatures for reheating. CDI management came on site to have logs filled out for today.. Observed bags labeled lot #8569 and #8568 that was used 6/13 and carried over to 6/14 for use. Leftover reheated bags must be DISPOSED OR DISCARDED as stated in HACCP plan. Verification required. Observed facility thawing out ROP bags of bbq and not keeping records of thaw dates on Refrigerator/freezer logs as stated in the plan. General manger stated they have never maintained those logs for thawing. Verification required.

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 lettuce cooling in tall plastic containers and containers were 66F and 78F. Temperatures did not drop in 50 minutes. CDI warm water dumped and more ice water added to drop temp. Told prep to check and change water out every hour until product reaches 4 hours. After cooling completed empty water from product. 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 live flies throughout facility and dead fly on chicken pan cover. CDI pan cover removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observation: EHS observed several stacked metal plans that had food debris and sticker residue on them. CDI: Food employee removed the items from clean storage and took them to the dish line to be W/R/S. REPEAT. Points not escalated due to improvement. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observation: EHS observed buttermilk in an ice bath cold holding above 41F. CDI - Water was added to the Ice bath to create more even cooling and cold holding maintenance. REPEAT. Points not escalated due to improvement. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observation: EHS observed cut lettuce, shredded cheese, mustard slaw, cheese sticks, cheese curds, and milk without date marks. CDI: Items that were prepared yesterday were date marked accordingly, all other items were discarded. 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 Observation: EHS observed corn dogs (lowboy) and chili (WIC) that were date marked with 1/16/25 as the prep date. These items are past the 7-day allotted for date marking. CDI: Food employee voluntarily discarded the corn dogs and chili. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observation: EHS observed during the review of HACCP records that the facility records were out of compliance on 12/13, 12/22, & 01/03 12/13 observed records missing timeout and BBQ temperature records on multiple reheated BBQ. 12/22 observed no record missing timeout on bag 104704. 01/03 observed no H2O temperature recorded, missing reheat time/out, no BBQ temperatures were recorded when bags were removed from the water after reheating. Observed bag 105269 reheated on 1/23 and then reheated once more on 1/24. Per the HACCP/Variance this is not allowed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observation: EHS observed two food employees wearing watches while preparing and handling food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observation: EHS observed stacked of metal pans and plastic bowls that were wet stacked in the clean dish storage area. CDI: Items were taken to the dish line to be re washed, rinsed, and sanitized.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed employee personal raw meat stored above RTE Mac n cheese and salad inside prep unit. CDI - Raw items were removed from the prep unit. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple knives, utensils and pans, stored as clean, with food debris present on the food contact surfaces. CDI - Pans and knives were moved to the dish machine to be properly w/r/s. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk in an ice bath cold holding above 41F. CDI - Water was added to the Ice bath to create more even cooling and cold holding maintenance. Observed raw chicken and boiled eggs above 41F inside the prep unit. CDI - Ice bath was utilized to promote rapid 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 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 milk, cheese curds, mozzarella sticks and one pan of ribs with no date marking. CDI - PIC verified that all items were prepared the previous day and items were properly date marked. 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 large containers of flour, breading, and sugar with no labels. CDI - Containers labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many pans stacked wet.

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 food employee personal food stored with food for patrons. CDI - Food was removed. Observed employee drinks above prep station in the back near the WIC. CDI - Drinks were relocated.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed PIC not present at beginning of inspection. CDI - PIC arrived after 40 mins. EHS educated PIC on requirement. -1-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed two newer food employees not aware of symptoms or illnesses. Training procedure is to educate staff using Employee Health Policy in HACCP Plan and have them sign attestation. CDI - Employees educated during inspection and forms signed. -1- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed TPHC procedure for cooked wings that states wings will be discarded 4 hrs after cooking. Observed cooked wings from previous night that were held on TPHC still in facility for use today. CDI - PIC voluntarily discarded and educated staff about TPHC requirements. -1.5- REPEAT

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed one reused BBQ in opened packaging reheating in kettle this morning. Per HACCP Plan, once opened, BBQ shall be discarded at end of shift. CDI - PIC voluntarily discarded. -0-

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 marinated ribs cooling in WI at a rate of 0 degrees per minute. Per PIC, this is normal procedure. CDI - Wrapping loosened to facilitate air flow. Ribs properly cooling. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles near restrooms. Repair. -0-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloves to handle raw burgers that place same gloves in bag to get bread buns. CDI bread discarded and hands washed with glove change.

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 6 pans of gravy that were prepared this morning that were at 74-98F in the center. CDI items 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 bag of mix greens, mozzerella sticks, cheese curds, and okra not dated. CDI items dated. 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 brisket in pan (12/28), ROP back of brisket (12/23), mustard slaw (12/24) and portioned cups of mustard slaw (12/23). CDI items 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed wings that were sitting at the fryer basket for 4 hours. Facility has TPHC procedures but no time stamp added when product was pulled for holding after cooking. CDI items discarded to start a fresh batch.

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 mustard slaw that was prepped today that was cooling in beer cooler near front door and at 47F, lettuce mix cooling in bust tuna in sandwich prep unit. CDI items moved from prep units and into main walk in unit to drop temperature. Observed gravy that was covered and stacked while cooling in main walk in. CDI product discarded. Observed white slaw that was portioned this morning and holding above 41F in beer walk in. Suggest facility check temperatures to verify product is at 41F and below. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup on cutting tooth of table mounted can opener. CDI - PIC cleaned. -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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed pork BBQ RH on previous day, cooled and RH again for service on another day. Per HACCP Plan, all remaining BBQ shall be discarded at end of service once package is open. CDI - PIC voluntarily discarded. Observed ROP pork BBQ reheated in thermalizer without recording water temp and RH temp of food on required logs for HACCP plan. VR no later than 10/01/2023 to ensure facility is recording RH temps. -2- REPEAT

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 cu tomatoes cooling at a rate of 0 degrees tightly wrapped in deep bin. CDI - PIC loosened wrapping and discussed with EHS method of proper cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.13 Properly locate mechanical insect control devices. Observed insect sticky papers hanging above prep table for putting together to go orders. Reposition these to avoid contamination of food and prep areas. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cut lettuce stored directly on floor in 5 gallon bucket. Keep food at least 6 inches off floor. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed tomatoes being cut and place in plastic bin for cooling. CDI - Tomatoes washed and food employee educated today. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. Keep doors closed between uses. -0-

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 heavy buildup on ceiling above cook line. Clean often enough to prevent buildup. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty with expired certification. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touch cheese with bare hands to remove cardboard from bottom of pan. CDI cheese discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese that was over stacked in prep top, buttermilk and potato salad that was sitting on top of ice in ice bath and holding above 41F. CDI items moved for cooling and portions that were cold had more ice added to maintain temperature. Suggest facility ensure they have ice levels at the same level of food product to prevent temperature increase. Walk in unit at 45F and TCS food items at 42-43F. Items in prep units and reach in refrigeration units that came from the walk in before 11am are all holding at 41F and below. Had facility move ROP pork bbq back in walk in freezer and move cooling products in other walk in unit near take out area. Refrigeration vendor called and is en route to fix walk in unit. Will follow up with facility by EOB to check unit. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed metal container of soapy water that was not labeled. CDI container labeled.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed VP pork bbq that was pulled and reheat temperature was not documented on log sheet and items that were pulled for service yesterday had time stamps but no temperature logs. Verification required.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pork ribs that were thawing in 76F water and food product was at 70F. CDI items moved from sink and into walk in unit.

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 water buildup inside raw wing cooler on bottom, buildup on shelving in kitchen and walk in unit. Clean often enough to prevent buildup. Repeat.

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 ensure drink and cup with straw stored on storage racks above food prep line. Observed employee prepping lettuce at prep sink with personal cell phone and drink on the same drainboard.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC in facility without certification. CDI - PIC with certification in facility within 20 minutes of inspection start. -0- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink used to dump hot liquid and to wet wiping cloth for cleaning. CDI - PIC instructed handsink only be used for handwashing. Other activities take place at prep sink in prep room near rear entrance. -1-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzle and ice scoop stored in soda water overnight as cleaning method. EHS advised PIC to use wash, rinse and sanitize steps for cleaning. -0-

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 cooked ribs cooled in walk in cooler since 5P at 43-47F. CDI - PIC voluntarily discarded and methods for long term compliance such as cooling in thinner containers while uncovered discussed. -1.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 cooked ribs cooled overnight in deep bins with ribs stacked, not allowing air flow around products to help cool faster. CDI - Product voluntarily discarded and long term cooling options discussed. -0- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects near cook line. Maintain and increase pest control as necessary to remediate issue. -0-

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 water buildup inside raw wing cooler on bottom, ice buildup around walk in freezer door and buildup on shelving in kitchen. Clean often enough to prevent buildup.

5-205.15 Maintain a plumbing system in good repair. Observed leak at elbow under rear handsink to immediate right of walk in cooler door. Per PIC, facility recently had this issue repaired. Repair again. -0-

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC unaware of requirement of HACCP Plan for BBQ to discard reheated portions at end of night, use of existing TPHC procedure, requirement to wash produce and unaware of testing methods for chlorine sanitizer in dish machine. CDI - EHS educated PIC about HACCP requirements and proper use of test strips. -1-

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 date marking system for potato salad, cole slaw, green beans and other TCS foods with prep and discard dates, some date marks with only prep date and some stickers with 8+ days on label. CDI - PIC educated and date marking corrected to only include prep date with Day 1 as prep or open date. -1.5-

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed cooked wings held using TPHC without time stamp available. Procedure is available above cook line. CDI - PIC educated staff and procedure followed. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spreader with degreaser on floor near back door without label. Label with common name of food. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed potatoes at cook line for house made fries that are unwashed and per PIC, they are cut and cooked without washing. EHS advised PIC of requirement to wash produce prior to cooking or serving. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed small bar dish machine with chlorine concentration of 0ppm. CDI: PIC adjusted dispensing tube for chlorine and dish machine was ran again, chlorine concentration was at 50 ppm

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed ribs sitting on grill being held hot according to PIC below 135F. CDI: PIC placed ribs back in oven and reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed slaw, housemade tartar sauce and ranch in reach in cooler above 41F. CDI: Ranch and slaw were placed in walk in cooler to cool. Tartar sauce was voluntarily discarded. Observed raw chicken and buttermilk sitting in ice bath on counter above 41F, PIC stated it had been on counter since 11 am. CDI: PIC voluntarily discarded items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout the facility.

4-501.11 Maintain equipment in good repair. Observed rust developing on outsides of walk in cooler doors at closure. Observed ice buildup on low wall to the immediate left and right of walk in freezer door. Observed reach in cooler with an ambient temperature of 60 degrees. CDI: PIC called maintenance person during the inspection.

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 present field kits for vomiting and diarrheal cleanup but stating poster for vomiting and diarrheal event cleanup is the written procedure. CDI - PIC copied cleanup procedure for inclusion in written procedure in addition to the information provided by poster. -.5-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two pieces of equipment stored in basin of rear handsink outside walk in cooler. CDI - Sink cleaned after items removed. EHS reminded staff that handsinks shall be available for use at all time. -1-

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: http://meck.co/FoodSafety Observed cooked corn stored in direct contact with raw pork and chicken in prep cooler at cook line. CDI - PIC moved cooked corn to higher shelf. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf near dish machine in dish pit and wet nested plastic cups in bar. -.5-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed food contact surfaces on to go containers facing up in bar. Invert these to prevent contamination. -.5-

4-501.11 Maintain equipment in good repair. Observed rust developing on outsides of walk in cooler doors at closure. Observed ice buildup on low wall to the immediate left and right of walk in freezer door. -0-

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf Observed PIC still not able to control use of thaw labeling system, receiving logs associated with approved HACCP Plan. Today, PIC stated receiving temps are being recorded on Refrigerator logs intended to use for checking temperature of cold holding units. CDI - PIC added a training meeting to discuss log information with restaurant managers. Facility shall check logs daily for completion and check receiving temperatures from Mooresville product shipment. Continue monitoring HACCP logs and reviewing HACCP Plan with managers for active managerial control. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed clean metal pans stacked on drying shelf with sticker residue in direct contact with cleaned food contact surfaces. Observed clean plates stored on drying shelf directly under dry goods scoops dropping flour into the food contact surfaces. CDI - PIC washed these. Per PIC, dish washer comes to work at around 4PM. EHS reminded PIC about proper cleaning frequency for dishes left at room temperature at least every 4 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding chili at 84F, grilled chicken at 120F. CDI - Per PIC, these items were placed in service at 11A. PIC reheated to over 165F. -1.5-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed cooked chicken wings held on TPHC without written procedure available. CDI - PIC given TPHC template today via email. EHS educated PIC about requirement. Per PIC, these items will be hot held in the future. -0-

8-103.12 (C)(2) and (3) Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-Pf Observed receiving temperature being recorded on refrigerator unit temp logs, thaw dates not being captured on barbecue at the beginning of thawing. Barbecue dates today are 12/22-12/23. VR no later than 01/14/2022 to ensure HACCP logs are maintained. -1-

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cut lettuce in prep unit at 56F. CDI - Per PIC, these items were cooling from this morning. PIC moved cooling foods to walk in to cool and EHS educated PIC about the risks of improper cooling and cooling methods.

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 no labels on dry good bins and on small squeeze bottles at cook line of sauces. -0-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed cole slaw serving spoon stored in ice at serving line. EHS observed a hot water container used for other serving spoons at 163F. CDI - PIC moved cole slaw serving spoon to hot deli paper between uses. Clean at least every 4 hours and change deli paper as needed to prevent buildup on deli paper. -0-

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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored directly above raw burgers in prep unit in cook line. CDI - PIC reversed storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed unwrapped taco salad shells without wrapping over cook line on high shelf. CDI - PIC covered these with aluminum foil. -1.5-

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf Observed to-go menu with a consumer advisory on the Kids & Seniors section for the Burger. VR no later than 12/03/2021 to ensure this menu has either been removed or corrected to remove the undercooked burger from the kid's menu. REPEAT POINTS NOT ESCALATED TODAY AS A MOCKED UP MENU IS IN WORKS BUT NOT RECEIVED BY EHS. -3-

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed no thaw date on ROP packages of barbecue today date marked 11/10//2021. Barbecue thawing under refrigeration today did not thaw date. Observed opened ROP barbecue held overnight for reheating and service today. Per approved HACCP Plan, barbecue shall be discarded every 4 hours. CDI - PIC voluntarily discarded barbecue and reminded staff not present during training that barbecue corrective action is discard every 4 hours. PIC also stated one pound bags have been ordered and are in house for later service reheating. PIC also stated thaw dates are recorded on a log sheet. EHS reminded PIC that thaw date per approved HACCP Plan need to be recorded on ROP bags. Points not escalated today as the condition was greatly improved over the last inspection. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen at cook line and in the rear prep area. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed plastic bracelets on arms of food employees. Remove these before food service. -0-

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 knives stored between soiled prep section in contact with prep table sides. -0-

4-501.11 Maintain equipment in good repair. Observed hinge of walk in freezer falling away from door frame at beginning of inspection. Observed rusting shelving on rolling carts and drying area near dish pit. REPEAT -1-

5-103.12 Provide water under pressure to all fixtures.-Pf Observed low pressure at hot and cold water side of dump sink in bar. REPEAT Points not escalated today as PIC stated quotes are being gathered for repair. VR no later than 12/02/2021 -.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed rusting vent over 3-comp sink in rear prep area. Resurface or replace to make smooth and easily cleanable. Observed door in rear storage area falling away from door frame. -0-

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf Observed PIC without knowledge of HACCP Plan requirements such as receiving temperatures, logging temperatures, transport vehicle data logging information and labeling requirements. CDI - EHS advised PIC to submit amendments for current procedure to NC Variance Committee for approval for logging reheating temperatures and other parts of the plan that have been changed without approval. PIC stated re-write of HACCP Plan is underway with original authors. -0-

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 Employee Health Policy without salmonella nontyphoid listed on the Big 6 illnesses. CDI - PIC provided Big 6 Employee Health policy today via email. -0-

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 no written procedures for vomiting and diarrheal event cleanup today. CDI - EHS provided an example plan via email. -0-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed lidded cup stored on prep table with bananas and unwrapped single use bowls. -.5-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink to the far right of cook line. CDI - PIC refilled. -1-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed spoiled box of lemons stored in beverage cooler for use. CDI - PIC voluntarily discarded. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed onions stored on pole of walk in shelf that knocked the lid off RTE Brunswick stew. CDI - Unwashed onions moved. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on outside of stacked metal containers with residue touching food contact surface of next pan. VR no later than 11/19/2021 to ensure pans are clean to sight and touch. -1.5-

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf Observed newly printed to-go menus with a consumer advisory for an undercooked burger on the kids and seniors section. VR no later than 11/19/2021 to ensure consumer advisory has been removed from kids section of menu. -1.5-

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 on date marking please visit: http://meck.co/FoodSafety Observed date marking rubbing off bags of pork barbecue from Mooresville location during reheating process. PIC stated a workaround process has begun with bag #,Time In, Water Temp, Time Oput and time and BBQ temp recorded on log. VR no later than 11/19/2021 to ensure date marking is on products after reheat and throughout holding process. -1.5-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed written procedure provided to facility on 07/12/2021 still not completed for chicken wings held at room temperature until service after cooking. Per PIC, no leftover wings are held and wings are all served within 4 hours. EHS observed all wings were gone within 2 hours today. VR no later than 11/19/2021 to ensure written procedure has been filled out and is being used for chicken wings held at room temperature on TPHC. REPEAT -1.5-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed newly printed to-go menu missing disclosure statement on consumer advisory for undercooked burgers. VR no later than 11/19/2021 to ensure facility has corrected consumer advisory on menus. -.5-

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed no thaw dates, receiving logs, digital HACCP thermometer log or other information included for temperatures of ROP pork barbecue available today. Facility has created an unapproved process for documenting reheating of pork barbecue. EHS went through HACCP requirements with PIC. VR no later than 11/19/2021 to ensure procedures are being followed until facility receives approval for amendment. -1-

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cut tomatoes cooling in flip top in over stacked metal containers. Per food employee, these items were ambient air cooling. CDI - PIC moved these to walk in freezer. Foods reached 39F within 30 minutes. REPEAT -1-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken wings thawing in standing water in prep sink. CDI - PIC moved food to walk in cooler. Food was still under 41F. Proper thawing discussed with PIC today. -.5-

6-202.13 Properly locate mechanical insect control devices. Observed fly strips above bread warmers and prep table. CDI - PIC moved the strips. -0-

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 deep dent in canned good stored under first prep table tot he left inside kitchen entrance from main dining room. CDI - PIC voluntarily discarded. -0-

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employees with painted fingernails dispensing food. CDI - EHS discussed fingernail requirements with PIC. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans near dish machine and plastic cups on top of alcohol cooler. -.5- 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 linen stored on lower prep shelf under steam well where there is a dip. PIC moved these items and EHS advised PIC to monitor this area to determine the source of leak.

4-501.11 Maintain equipment in good repair. Observed rust buildup on blade of newly installed cabbage cutter. Resurface, repair or replace blade. -.5-

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed buildup on the inside of dish machine and on 3-comp sink to the point of not being able to recognize the clean size from the soiled side. Clean. REPEAT -.5-

5-103.12 Provide water under pressure to all fixtures.-Pf Observed extremely low pressure at sink in bar. VR no later than 11/19/2021 to ensure this sink has water under pressure. -.5-

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 buildup on ceiling and wall near dish pit. REPEAT-.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and purse stored on top of single use items at carry out section. CDI - PIC moved these items to another area. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked ribs stored on top of stove at 110F. Per PIC, this item was just taken out of stove after reheat. CDI - EHS discussed methods of hot holding TCS foods including double boiler method and using stove top to maintain 135F without burning products. PIC reheated ribs to above 165F for hot holding. -1.5-

7-201.11 Store toxic materials to avoid contamination. -P Observed medicine bottle stored with to go packets of salt, pepper and sugar. CDI - PIC discarded in accordance with approve HACCP corrective actions. -0-

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 cooling boiled eggs in tightly covered deep bucket in walk in cooler. Observed boiled eggs cooling in make table at 44F. EHS reminded staff of proper cooling methods and that air flow help cool foods faster. CDI - Boiled eggs placed in metal pans and placed in WI freezer for cooling. -.5-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned ice wands stored in direct contact with soiled shelving in walk in freezer. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to-go trays stored under soiled vent near beer cooler and with food contact surface facing up in bar on top of a bar cooler. -1-

4-501.14 Warewashing Equipment, Cleaning Frequency - C Clean interior of dish machine at least once every 24 hours. Observed buildup on the top and top corners of dish machine. -0-

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 dust buildup on ceiling HVAC vent over to go trays near beer cooler. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed lid to tea in hand sink at wait station. Observed no paper towels at same hand sink. CDI - Lid was moved and paper towels were provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over pickles. CDI - Storage order was rearranged and chicken was moved to the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue left on utensils stored as clean. CDI - Utensils were moved to be recreated.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed employee write temperature for reheat in as 198 before temperature was taken. Temperature was 166. Observed records for reheat temperatures all reading 200F for every batch for the past 2 months. Spoke with PIC about inconsistent record keeping and PIC stated she will re-educate employees. Verification required.

3-501.13 Use approved thawing methods. Observed ribs thawing in sitting water. CDI - PIC turned on the faucet so water was running.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of food on the floor in the WIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service napkins and cups stored on the floor in the storage building. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets and shelving of reach in units have debris in them. Observed the outside of the hush puppy maker has debris on it. Observed the outside surface of utensils have sticker residue. REPEAT.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug in dumpster.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Stew, baked beans, creamed potatoes held in the steam well and warmer cabinet respectively not under temperature control. Temperatures ranging from 116F- 128F. PIC Toni Bowman had all removed and reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P, Four pans of ribs in the walk in cooler not under temperature control. Temperatures ranging from 44F-48F. CDI- PIC had all removed and placed in walk in cooler for rapid cooling.

7-201.11 Store toxic materials to avoid contamination. -P One small bottle of hand sanitizer stored on upper shelf at express side of food service line. CDI- PIC corrected storage. 0pts

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf PIC and employee's only able to provide dial stem thermometer. Facility has several thin massed foods such thin spiral potato fries and pulled lettuce, and would need a thin probe thermometer to check those thin massed foods. Verification by April 4, 2021 to check for thin probe thermometer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet cloths being stored under cutting boards on the line. Remove wet cloths. 0pts

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. Scoops stored completely submerged in flour, sugar, batter mix. CDI- PIC corrected

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. One large bag of single service gallon jugs stored on the floor in the cooler at the " to- go" station. All other large bags stored correctly. 0pts

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Interior shelving, bottoms of units, and gaskets of cooling units on the line need to be cleaned due to some standing water, and food debris on and in them.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee umbrella stored on top of large flour bags. Storage was corrected. 0pts

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal container in handsink near the cookline. CDI. PIC removed container from handsink. REPEAT

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 tarter sauce, cole slaw, and potato salad date mark exceeding 7 days. CDI. PIC educated staff on properly date marking food items for seven days and labels on items were changed. REPEAT

7-101.11 Identifying Information, Prominence-Original Containers. Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.- PF Observed disinfectant solution being stored in a sanitizer bottle. CDI. PIC voluntarily discarded solution.

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 tartar sauce, that is prepared with rehydrated onions, cooled in covered plastic container and did not drop in temperature. CDI item split up into smaller portions and placed in walk in freezer to accelerate cooling.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened door on dumpster.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee rinsing a rag in the handsink. CDI had employee redirected to prep sink. Observed sauce all over interior of sink as if it was poured in drain. CDI sink rinsed out. Repeat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw ribs stored over RTE sauces and food. CDI items relocated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored above RTE food in walk in cooler. CDI items relocated. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed brisket, boiled egg, Swiss cheese, shredded cheese, American cheese, diced tomatoes, sliced tomatoes, and boiled egg that was above 41F in prep top. CDI items discarded or moved for cooling. Observed yellow and white Cole slaw in an ice bath above 41F. CDI items moved to walk in for cooling. Ensure ice and food are at the same level to maintain temperature.

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 Cole slaw (7/10), boiled eggs (7/9), chili (7/3), yellow slaw (7/1, and tomatoes (7/15) held over 7 days. CDI items discarded. Observed multiple items in walk in unit that was dated for over 7 days and corn dogs in reach in unit that was not dated. CDI have employee fix dates.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed records for reheating for smoke pork that was missing information for different batches of food or different batches were not accounted for during logs. Verification required.

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 tomatoes that were sliced a couple hours before arrival and stored in reach in unit before ensuring items were cooled for cold holding. CDI items moved to walk in for cooling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed all food employees working while wearing watches and bracelets.

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 white styrofoam bowls used as scoops in food containers used on cook line.

4-501.11 Maintain equipment in good repair. Observed racks in reach in unit that are rusted and in need of replacement.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee glasses and personal keys stored on shelf above cook line.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employees put on gloves to handle food after changing tasks and coming back in kitchen without washing hands. CDI hands washed. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands for less than 15 seconds and not use soap. CDI hands washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employees dumping drinks and ice in handsink, rinsing items in sink, rinsing cloths, and storing a red coke cup in handsink. CDI actions stopped and items moved. Repeat.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above cooked prepared foods in walk in unit. CDI items relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines in kitchen and wait staff area soiled with black debris. CDI ice machines broken down for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed okra, buttermilk dredge, raw chicken, yellow slaw, and white slaw that was held out of temperature during lunch. CDI raw chicken placed in walk in freezer for cooling and other items discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in units and vents in walk in units in need of cleaning.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employees handling raw chicken then go to walk in unit and put on gloves to handle RTE food and employee use gloves to handle raw meat then take gloves off and continue to put on new gloves to prep RTE food. CDI hands washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back handsink with broom stored in basin and coke container placed in handsink. CDI items relocated.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine at bar at 0ppm. Verification required. Facility will wash glassware in kitchen dish machine unit unit repaired. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed hushpuppy press and butterfly chip maker soiled with debris. CDI items moved for cleaning.

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 mac and cheese that was cooked and cooled the day before and at 47F. CDI container discarded. Repeat.

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 lettuce, boiled eggs, salsa, tomatoes, brisket, and other items in prep top leftover from the day before that was not dated. CDI items dated. Repeat.

7-201.11 Store toxic materials to avoid contamination. -P Observed tobacco liquid and cleaning spray stored above food at prep top. CDI items relocated.

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 mac and cheese in covered in deep plastic container cooling from the day before. CDI items discarded. Repeat. Suggest splitting product up into smaller portions and then checking temperatures to ensure 41F or below is reached. Repeat.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed linens stored on floor in back dry storage shed.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P In house health policy allows people to work if they have major illnesses and does not mention the exposure risk. CDI provided health policy from county.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken breast come off grill at 147F. CDI finished to 170F.

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 bagged mac and cheese (50), mash potatoes (47), and cabbage (45) in deep container from the night before. CDI items discarded. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in stand up at 50F and holding house made dressings above 41F. CDI items moved to walk in and technician arrived to fix unit. Observed cheddar cheese, swiss cheese, and lettuce mix above 45F. CDI overstack portion of cheese discarded and lettuce moved to walk in. Repeat. Verification required.

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 boiled egg, salsa, and marinara not dated. CDI items dated.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf During inspection PIC stated that brisket comes in vacuum packed from the Mooresville location but variance only approves the ROP of pork barbecue. Did not see ROP bags of brisket but will follow up to ensure if facility in Mooresville prepares it or if it comes in pre-prepared. Verification required.

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 mash potatoes, mac and cheese, and cabbage placed in deep containers and bagged while cooling. CDI items above 41F. CDI items discarded. Repeat.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on shelf above prep table and employee food stored with food for facility in reach in.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinse tilapia in handsink. CDI handsink was washed rinsed and sanitized by PIC.

3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be changed when soiled, damaged, and when changing a task. Observed employees use gloves to go in walk in and continue food prep and wash hands with gloves on and continue food prep. CDI hands washed and gloves changed. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw ribs. CDI items relocated.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed bar dish machine pulling at 0ppm. CDI dish repairman fixed to get up to 200ppm.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed2 plastic containers of sliced cabbage that was held in walk in from yesterday and holding at 44-45F. CDI items discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grill chicken tenders, ribs, and marinara sauce below 135F. CDI items moved for reheating. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portions of sliced american cheese and swiss cheese, shredded cheddar cheese, ranch dressing overstacked in prep top, lettuce in reach in, yellow cole slaw in walk in, and white slaw in reach in unit holding above 41F. CDI items within 4 hours and moved for cooling. Repeat.

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 2 big deep plastic containers of cabbage cooling from the day before and holding at 44-45F. CDI items discarded. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelet and watch on the line.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed gaskets in reach in and prep units that were split and need to be replaced.

4-501.17 Warewashing Equipment, Cleaning Agents - PF Observed bar dish machine without any cleaner available. CDI bottle of detergent for machine installed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in reach interior, on gaskets, and on racks in walk in units.

6-303.11 Intensity-Lighting - C Observed low lighting in walk in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, metal and plastic pans stacked with sticker debris. CDI items moved for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed server ice machine with pink and black debris. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean before use and before storage. Observed employees use thermometer without cleaning before use or storage. CDI thermometers cleaned.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed bbq chicken queso that reheating from 9am and began using product without checking internal temperature. CDI item discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce, gravy, wings, and fried chicken breast holding below 135F. CDI items discarded or reheated. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled eggs, yellow cole slaw, portioned white slaw, portioned yellow slaw, tartar sauce, and ranch dressing holding above 41F and 45F. CDI items cooled down to brng down to temperature.

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 container of chili dated when placed in reach in and not when product prepared. CDI date changed. Observed portioned chili from 1/2. CDI items discarded. Repeat. 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 potato salad, boiled eggs, salsa, and brisket (from mooresville location) not dated. CDI items dated. Repeat.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility use TPHC on jalepenos but no time stamp created and no written procedures. CDI items discarded and TPHC form provided.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed five different batches of food that has no reheat information recorded for items. Verification required.

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 facility cooling big batch of shredded cabbage, ribs, and mash potatoes in deep meatal and plastic covered containers. CDI items separated into smaller sheet pans and placed in freezer to accelerate cooling.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed plastic container that was cracked and no longer smooth and easily cleanable. CDI discarded. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed bread stored in store plastic bags. CDI items discarded.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee turning off faucet without a barrier. CDI- employee rewashed hands. REPEAT

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed unwashed produce located above ready to eat foods in the walk in cooler. CDI- PIC rearranged items. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked beans at 84F,brunswick stew at 108F, and pinto beans at 88F held in steam well unit for hot holding. CDI- Items reheated. See temp chart. REPEAT

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed fried chicken, fried chicken wings, bowls of buffalo chicken, and heavy cream with no date mark. CDI- wings and chicken breasts were voluntarily discarded. Heavy cream was dated. 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 salsa in the walk in cooler dated 10/11. Salsa had exceeded time and temperature parameters. CDI- PIC voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a wrist band while cooking food on the cookline.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rusty shelves in walk in cooler and fryer baskets in need of cleaning. REPEAT

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed an employee drink in bar area near food/items used for the facility. REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinking while on the cook line. Must do drinking and eating in designated areas.

2-301.14 Wash hands after activities that contaminate them.-P Observed employees wash hands and turn off faucet without a barrier, touch phone and hat then continue to put on gloves for food prep. CDI hands washed. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employees wash hand for 5 seconds. CDI hands washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employees using handsink to fill containers. CDI moved to prep sink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above RTE foods in walk in unit. CDI shelves rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soda nozzles with black debris and can opener soiled with debris. CDI items moved for cleaning.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed employees stating they cook wings to 120-145F and cool down then finish cooking per order without prior approval. CDI wings discarded and NCC procedures provided.

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 45F. -P Observed facility cooling parcooked wings in reach in unit from since 10am and product was only at 80F after over 2 hours. CDI product discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken, ribs, and fried corn that was holding below 135F ad ribs holding on stove without fire underneath product. Repeat. CDI product reheated

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter and hot sauce that is holding above 45F on counter. PIC stated they submitted information to variance committee for approval. Must keep sauce cold or on TPHC until product approved. Repeat. CDI sauce discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holding hushpuppy mix( which has milk, eggs, and rehydrated onions) on TPHC but no time stamp recorded until the begining of inspection and no written procedures availble. CDI procedures provided.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed records missing information for certain batches of pork thats received, missing records of initial time when food placed in kettle for reheat and some items missing temperature of reheat temperature. Verification required.

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 wings cooling in reach unit and sliced tomatoes that were covered and cooling reach in. CDI wings discarded and tomatoes moved to walk in uncovered for cooling. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed flies in kitchen area. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in walk in unit, gaskets and interior in reach in, and walls in walk in in need of cleaning.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks and keys stored on top and next to food and utensils for the facility.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed food employee touch hamburger buns with bare hands prior to putting them on the grill. All portions of the bun was not heated. Ensure when bare hand contact is made with a ready to eat food that it goes through cooking/reheating of at least 165 degrees F.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Obsereved food employee used gloves to prep food , exit and enter the kitchen to continue food prep without changing gloves. CDI-Informed PIC about violation so proper educating can occur. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed potatoes stored in the 3 comp sink while dirty dishes and soiled areas were present on the 3 comp sink. Also observed condensation drip into bannana pudden stored in 1 door reach in cold hold unit. CDI-PIC moved potatoes from 3 comp sink and voluntairly discarded contaminated product.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chlorine shall be 50-200ppm. Observed bar dish machine reach 0ppm. CDI repairman came to fix broken hose. Unit reached 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed House made hot sauce and butter sauce being stored at room temperature. Observed buttermilk dredge that was above 45F. PIC stated that butter is used as an ingredient in the housemade sauce. Informed PIC of the potential hazard. PIC stated to keep housemade sauces cold held from here on out and dredge discarded.

7-208.11 Storage-First Aid Supplies - P,PF First Aid Supplies shall be stored in an area away from utensils. Observed rubbing alchol and lotion being stored near wine glasses in the bar area. CDI-PIC placed items in a different location.

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 wings cooling inside of cold hold unit near the grill station. This cold hold unit is prone to a lot of prep activity. Ensure cooling is being achieved in refrigeration intended for those purposes. CDI-PIC moved wings to walk in cooler. Repeat

6-501.111 Controlling Pests-Rid facilitie of pest -Observed several flies in the prep area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace rusted shelving throughout facility. All equipment shall be smooth and easily cleanable.

4-501.15 Warewashing Machines, Manufacturers’ Operating Instructions - C Chemical dish machine in the bar area was not properly dispensing chemicals when checked. CDI- Repair operator showed up onsite and adjsuted the dish mahcine so that it is properly dispensing chemical sanitizer.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employees wash hands for 5 seconds and use hands to turn off faucet. CDI hands rewashed.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed ribs that was on the stove reheating 30 mins before arrival and only reach 112-169F. Fire was not consistently on during reheating process and no one monitoring food to ensure all parts reached 165F or above within 2 hours. CDI ribs discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed garlic butter and regular butter on stove at 114F and 104F respectively. CDI items placed on grill for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed boiled eggs, cheese, mustard cole slaw, white cole slaw, and tartar sauce that was held above chill line in prep top and slaws above ice bath level. Foods were held above 45F. CDI items placed in freezer for a quick chill since it was out of temp for less than 4 hours. Observed TCS foods in walk in cooler that were between 46-48F. Employee had cooler door open for a while during cleaning process thus increasing temperature of unit. CDI door kept closed and temperatures dropped. Repeat.

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 boiled eggs, pork bbq, bbq chicken dip, and salsa that was not dated in prep top. CDI items dated. Facility has multiple batches of food and must maintain dates on items in prep/reach in units. 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 yellow cole slaw and potato salad from 2.20 in facility. CDI items discarded. Facility has only 7 days to hold food items that are at 41F and below. Repeat.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed inconsistencies when maintaining documentation for reheating of batches of brisket in logs. Some batches do not have reheat temperature recorded or when the bag was taken out for service. Verification required.

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 facility cooling salsa and spring mix in covered deep plastic containers. CDI salsa placed in freezer and stirred and lettuce unwrapped to allow proper air flow.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Bar dish machine checked twice, and testing at 0ppm for chlorine sanitizer. CDI- PIC Linda McCloud was able to prime equipment to obtain approved ppm for sanitzing at dish machine. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Dried food debris on interior of microwave. PIC and head cook advised that microwave had not been used since last night. CDI- PIC had microwave cleaned immediately.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Boiled eggs in walk in cooler not under temperature control. PIC advised that eggs were cooked and cooled on yesterday. CDI- PIC voluntarily discarded boiled eggs. Milk wash at prep line not under temperature control. CDI- More ice added for rapid chilling. Prep cooler at the end of cook line checked. Ambient air at 45F. Some food items in the cooler not under temperature control. PIC advised that cooler has been serviced this summer, but they continue to add ice to foods to further cool. Multiple items not under temperature control, and foods hovering around 46F. CDI- Food items removed for rapid chilling. Return visit by 9/15/17 to check for ongoing compliance and/ or repair.

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. One container of green beans in walk in cooler date marked for 8/30, but temperature at 43F. PIC advised that beans had been in cooler. Ensure compliance of 41F or below if food items are intended to be held for 7 days. All other items at approved date/ temperature. (0pts)

6-501.111 Keep the premises free of insects, rodents, and other pests. More than five flies at central prep station and back warewashing prep area. PIC advised that they have routine pest management, and continue to work on the door area at the "to go' area. Possible fly fan needed. REPEAT

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. Some dust build up on ceiling tiles at prep area. Cleaning is needed. (0pts)

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Employee observed wearing gloves while mixing slaw. Gloves were not mitt type, but wear sliding to expose lower wrist of employee. Employee appeared to be trying to maintain gloves in place while mixing slaw. CDI- Advised PIC Mark Trevett that they may either need to switch to longer gloves, use a long handled utensils or other approved means for mixing slaw. PIC was able to provide a more tight fighting glove for employee. (0pts)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Employee was observed washing small device handwashing sink. CDI- PIC advised employee to put device away, remove gloves, and wash hands. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P One closed container of medication at cook line. CDI- storage corrected. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two bus tubs of in use breader not labeled. All other in use mixes and oils at line labeled. Improvement noted from previous inspection. (0pts) REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Fly observed in to-go area and at entry door area from to go and kitchen entry. Keep pest free. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee phones, containers, keys, handbags and other personal items stored co-mingled with facility items throughout. Ensure use of designated storage areas.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Handwashing sink full of ice at right side of main cook line, employee observed pouring drink into handwashing sink on the far right side of the line. CDI- both sinks cleared. Discontinue dumpling into handsinks.

7-201.11 Store toxic materials to avoid contamination. -P. Employee liquid medication stored on shelf above main cook/ prep area. CDI- Employee removed medication.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. PIC, Mark Trevett, provided all required HACCP records today except for documentation of receiving logs. PIC advised that employee that maintains is not available and he cannot locate at this time. Ensure logs are maintained. Return visit by 2/12/2017 to check for receiving logs. (0pts)

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Large containers of dry seasoning mix in use on the line not labeled as required. REPEAT. Label in use dry mixes.

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. One pair of tongs stored on opened trash bin ledge at line. CDI- tongs removed and placed at dish machine to be washed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open employee beverages stored on lower shelving co- mingled with facility items; open employee beverage stored on dry storage shelving over facility dry foods and mixes. CDI- PIC Mark Trevett corrected storage of all.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P One small pan of grill chicken being hot held at grill area at 121F. CDI- Chicken was moved to begin reheat. Chicken was checked 25 minutes later and at 140F. Chicken was left at grill to continue to reheat to 165F. (0pts)

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 Container of ribs and container of potato salad both tightly covered during cooling process. CDI- all methods corrected.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Five in use dry mixes and salt/ pepper containers at prep line not labeled. Other in use dry mixes and seasonings at both prep areas labeled as required. Continue to work on labeling as required.

6-501.111 Keep the premises free of insects, rodents, and other pests. More than five flies observed at prep line and around bread warmer station. PIC advised that he does have working fly fans and pest control lights observed. Continue to work on pest management in facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee working at the to go area and assisting with plating and boxing exposed foods with no hair restraint on. Hair restraint must be worn.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Four metal pans stacked together while wet. CDI- containers separated to allow for air drying. (0pts)

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Employee observed chopping mushrooms, and handling mushrooms with bare hands. Employee advised that mushrooms were going to be placed in reach in cooler and used for salads, cooked chicken dish, and on hamburgers. CDI- Employee voluntarily discarded. Discontinue handling ready to eat foods with bare hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Cooked chicken stored under raw fish in reach in cooler at the cook line. CDI- PIC Mark Trevett had storage corrected immediately.

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. One small pan of potato salad prep date of 8/11 and one small pan of BBQ prep date of 8/12 in glass door reach in cooler. CDI- PIC voluntarily discarded. All other items marked correctly as required.

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

3-501.13 Use approved thawing methods. Two bags of raw fish on drain board of sink in back prep room, had not been there during most of inspection. Employee advised that he placed the fish on drain board for 10-15 minutes to thaw so that fish can be fried. Fish were still firm to the touch. CDI- verbal correction as to approved process for slacking and thawing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple in use seasonings, oils, dressings, and shakers at prep line not labeled. Label all. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in back prep area and warewashing area, also clustered around prep table/ bun warming station. Provide pest management. Use installed fly fan devices when receiving deliveries and when taking out catering orders.

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. One knife stored between prep cooler exterior wall and side of prep table. All other utensils stored in an approved manner. CDI- Knife was removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up on back side of counter top equipment. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee keys and cigarettes stored on table in to area with some non food facility items. Employee closed beverage stored co-mingled at prep area. CDI- storage corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Cooked and raw chicken in reach in cooler at cook line not under temperature control. PIC Mark Trevett advised that cooler was opened frequently during lunch. See chart for temperatures. Exterior thermometer indicates 50F. CDI- Cooler was checked approximately 55 minutes later and food items checked cooling down; air thermometer at 47F. PIC removed large pan of cooked chicken and placed in walk in cooler. Cheese in prep cooler stacked high out of pan. See chart for temperature. CDI- Cheese removed from prep cooler. PIC also reminded of required 41F temperature for cold holding as of 2019. Please see attached word document in regards to labeling for vacuum packaged BBQ.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One medium container of salt and pepper mix not labeled, one container of dry batter not labeled. CDI- verbal correction to label. Other items on line labeled as required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee not wearing hair restraint at start of inspection. CDI- employee did put on hair restraint.

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. Two set of tongs stored on exterior spout of large re- therm kettle, but directly in contact with trash bag directly next to it. CDI- PIC removed tongs.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Three metal pans and two plastic bowls stacked together tightly while wet. Allow to air dry prior to stacking tightly.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Closed employee beverages stored co-mingled with facility items in reach in units and dry storage area. CDI- storage corrected.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Ice observed dumped in handsink, large pieces of red cabbage in second handsink at cook line. CDI- verbal correction, discontinue dumping and containers in handsink.

3-201.11 Use food from approved sources only.-P. All packages of ROP BBQ from Mooresville location with date of 3/15 on product name line on label. No other information provided on label as required by approved submitted HACCP plan for ROP of BBQ from Mooresville location. CDI-PIC was advised that due to Mooresville location not completing remaining information, approved source for BBQ is now an issue, and either refusal or discard of BBQ would be required as no determination could be made as to what 3/15 designates. Follow up to be completed by April 7, 2016 with further directive.

3-302.11(A) Separate the different types of raw animal foods. -P. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw hamburger patties stored over cooked ribs in prep cooler. CDI-Storage corrected.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P . PIC advised that chicken wings are partially cooked and then cooking completed as ordered. CDI- PIC was advised that no approved documentation of partial cooking is on file with MCHD. Discontinue partial cooking of chicken wings until documentation of process can been received and approved by MCHD. Partial cooking forms and application provided to PIC today via email.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items on top of make top of prep cooler not under temperature control. Items also on ice in cooler. CDI- All items replaced.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Per permit on file, facility is using time instead of temperature for safety control of hush puppy batter that contains egg and milk dry batter. PIC advised that she had not been made aware of using time. Re-hydrated batter observed in dispenser at fryer, but no documentation as to time prepared provided. Main cook advised batter prepared 40 minutes prior to inspection starting. CDI- Verbal correction as to either storing in cooler at same station or follow approved procedure. Provided copy electronically to PIC today.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Spices, dry mixes, and dry seasoning at the prep and cook line not labeled. CDI- verbal correction to label all.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees in main kitchen preparing food not wearing hair restraints. CDI- PIC provided hair restraints to employees.

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. Tongs at two areas stored in ice next to the food item being cold held in ice. CDI- tongs removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on gaskets and exterior of reach in cooler on cook line, dried residue on exterior of can opener. CDI- PIC had all cleaned.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Severely dented can of pineapples observed in the outdoor storage room. CDI- Can discarded during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed build-up on the potato peels at the cook line. Clean and sanitizer regularly. CDI- Cleaned and sanitized during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses- Several wiping clothes observed stored on the shelf under the counter at the cook line. Store in sanitizer after each use or place in soiled linen after used.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Food scale observed wrapped with tape. Repair or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build-up observed in the microwave. Build-up observed on the walk-in cooler shelving.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors observed open when not in use, keep closed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed standing water in the kitchen floor and outdoor storage area due to contruction issues. Repairs are need to maintain floors free of water.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed a container of potatoes that was uncovered and was collecting debris on the potatoes. CDI - covered.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed pork bbq was being reheated to 145F per the PIC and 158F according to the reheating log. Also it was observed that pork was being placed on the hot line at 150F after reheating. CDI - pork was reheated to 167F. Current pork on the line was 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 45F. -P. Observed potato salad at 46.7F that was made the day before in a covered container in the walk-in. The majority of the walk-in items were 43-44 degrees and their was a large amount of condensation inside the container, further indicating improper cooling. CDI.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed butter hot held on the grill at 111F. CDI - discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed diced tomatoes 49F, shredded lettuce 55F, shredded cheese 50F in the cold holding unit above the chill line. CDI - discarded.

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 braised cabbage and potato salad that was held in the walk-in at greater than 41F and past the 4 days allowed for date marking. CDI - discarded.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed that the facility was not following their approved variance procedures. In particular, the facility was reheating to 145F according to the review of their records and also storing the Pork at 43F, not the 41F or below specified in the plan. RVR>

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 cooked chicken that was 52F and tightly covered. CDI- uncovered to finish cooling within the allowed time frame.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label spice containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in the kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some items wet stacked in the drying racks by the dish machine.

4-903.11(A) Store single-use and single-service articles in a dry location and to prevent contamination and at least 6 inches off the floor. Observed single service in the storage room with a wet floor where water was running under the door.

V4-502.11(C ). Pressure gages shall be maintained in good repair. Observed the dish machine pressure gauge was not working.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair ceiling tile above the ice machine and the floor tiles between the walk-in refrigerator and the walk-in.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Handle and store employee drinks properly. Drinks must be covered and stored away from food and food preparation areas where contamination can not occur. Observed drinks stored as stated above.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored on shelf above steam table. CDI-discarded.

3-201.11 Use food from approved sources only.-P Facility receives chopped pork BBQ vacuum sealed in a Lancaster's in Iredell County. Variance application has been submitted to the State Variance Committee and is awaiting response on approval.

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 pan of fried chicken cooling in ice bath in walk in cooler but covered with a lid. CDI-lid removed to vent pan.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of packaged BBQ on floor in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on cutting board and another stored on faucet of prep sink.

4-501.11 Maintain equipment in good repair. Observed corroded shelving in walk in cooler.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee bread raw fish using gloves, employee then proceeded to wash breading off gloves and continue on to handling raw chicken. After handling raw chicken, employee removed gloves and donned new gloves without washing hands first. CDI-through instruction.

5-202.12 Provide at least 100F water at handsinks.-Pf Hot water knobs on two of three hand sinks in kitchen are not operational. Repair. VR.

3-201.11 Use food from approved sources only.-P Facility receives chopped pork BBQ vacuum sealed in a Lancaster's in Iredell County. Variance application for ROP was denied twice because of missing information. Re-submit per instruction from Regional EHS Greg Yankee. VR.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger stored over cooked beef and turkey in two door cooler and raw fish stored over okra in stand up cooler .CDI-rearranged.3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed take out bag full of ice in direct contact with raw chicken. Take out bags are not approved food contact surface. CDI-bag removed.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed slicer used for slicing cabbage for cole slaw with dried food debris. Slicer had been used three days prior without cleaning. CDI-slicer cleaned.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC stated that during busy times, chicken wings may not be par-cooked. PIC and employee are unsure of par cooked temperatures during that time. EHS advised PIC to check internal temperature of thickest part of food product during this process to determine if it is actual non-continuous cooking. If product reaches 165F or above, it is not considered non-continuous cooking. If product is below 165F then process needs to be discontinued until procedure is approved by Meck. Co Health Department. CDI-through instruction.

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 45F. -P Observed fried chicken cooling in small two door stand up cooler at 76F. Employee stated chicken started cooling 3.5 hours prior. Product did not meet initial cooling pararmeter of 70F in two hours. CDI-product voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ribs held on stove below 135F in some spots. CDI-ribs reheated to 165F.

:3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two bags of mashed potatoes on counter above 45F. CDI-mashed potatoes reheated for hot holding.Observed hush puppy mix rehydrated and out at room temperature. Directions on bag of mix state to refrigerate in between meals. Ingredients include egg and milk. More information is needed to determine if product is TCS. VR.

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 BBQ slaw with expired date. CDI-product discarded.

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 very large stock pot of cooked green beans cooling freezer. Break down into smaller portions. Also observed fried chicken cooling in deep container in small cold holding unit. Spread product out on sheet pan and cool in walk in cooler or freezer to ensure product is cooled rapidly.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Relocate hotel pans to prevent contamination from dust covered intake for AC unit.

6-502.12 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. Clean walls in walk in cooler and in dish machine area. Remove standing water from around AC unit and under prep sinks.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed slicer (not in use) blocking only hand sink in back room. CDI-slicer moved. Also observed strainer left in hand sink in bar area. CDI-strainer moved.

3-201.11 Use food from approved sources only.-P Facility receives several food items that are vacuum packaged in a facility in a sister restaurant in Iredell County. Per Kim Mecimore of Iredell county, the facility has sent in a request and is awaiting a reponse from the State Variance committee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on sides of soda guns at bar. CDI-items taken to be cleaned.

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 green beans with date label of 8 days prior. CDI-food discarded.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 mashed potatoes and cooked ribs without any date label. CDI-items labeled.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed first aid kit stored over food products. CDI-kit moved to location to prevent contamination.

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

Food shall be from approved sources. (3-201.11) Facility receives several food items (Chopped BBQ, sliced brisket, sliced turkey breast) that are vacuum packaged in a facility in Iredell County. Paperwork submitted to State Variance committee not approved and needs to be re-submitted once corrected. EHS M Hood Spoke with Kim Mecimore, an EHS with Iredell county who stated that the facility is working with Greg Yankee (regional EHS) to get Iredell location a variance approval. Repeat on next inspection will result in points being deducted.

Potentially hazardous food cooked, cooled, and reheated for hot holding shall be reheated so all parts are 165F or above. (3-403.11) ROP chopped pork BBQ is reheated in large soup kettle. Reheating must take place to 165F in two hours. Observed BBQ at 153F at time it was taken out of kettle and bag opened. CDI-BBQ reheated to 165F.

TCS food shall be held cold at 45F or below. (3-501.16) Observed items such as potato salad and coleslaw held on ice above 45F due to pans being filled over ice line. CDI-product over ice line taken out and put into cooler. If facility wants to continue using ice for cold holding they need to submit an SOP to correct this problem so permit action is not required. REPEAT.

Properly date mark TCS, ready to eat, refrigerated items held longer than 24 hours. (3-501.17) Observed pans of ribs cooked the night before with no date labled. CDI-items labeled.

Use proper cooling methods. (3-501.15) Observed cooked chicken wings cooling in holding unit in deep portions and baked beans cooling in deep portion and tightly covered in walk in cooler. CDI-beans uncovered and put into smaller portion, wings put into walk in cooler. PIC stated ROP chopped BBQ pork that is reheated and cooled at the end of the night is cooled down in the sealed ROP bag. Without an approved HACCP plan to use this cooling method, facility shall open bags or introduce oxygen to product while cooling.

Facility shall be free of pests. (6-501.111) Observed large amount of flies in kitchen.

Food shall be protected from contamination during storage. (3-305.11) Observed a take out bag filled with ice in direct contact with raw chicken and also jalapeno peppers stored in direct contact with cooler shelf.

Food employee shall use hair restraints.(2-402.11) Observed cook with long facial hair and no beard restraint.

Non food contact surfaces shall be clean to sight and touch. (4-602.13) Cleaning needed on fans in walk in cooler and gaskets on cooler.

Use designated areas for employee belongings. (6-403.11) Observed employee food, keys, etc stored among food and clean utensils for facility.

Properly store employee drinks. (2-401.11) Observed employee drink stored above covered bus tub of cornmeal. CDI-moved.

Hand sinks shall be used for hand washing only. (5-205.11) Observed food and ice in handsink. Explained to PIC and employees that a hand sink cannot be used as a dump sink. CDI-through instruction.

Food shall be from approved sources. (3-201.11) Facility receives several food items that are vacuum packaged in a facility in Iredell County. PIC showed EHS submitted paperwork from sister facility in Iredell county that was submitted to the state for variance approval for ROP. Awaiting approval from State Variance Commitee

Raw animal foods shall be arranged to prevent cross contamination. (3-302.11) Observed raw shrimp stored over vegetables in stand up cooler and raw hamburger stored over turkey deli meat. CDI-rearranged.

Store TCS food at 135F or above. (3-501.16) Observed several bags of mashed potatoes and a pan of fried chicken stored at room temperature. CDI-items discarded.

Store TCS food cold at 45F or below. (3-501.16) Observed items stored cold on ice above 45F such as raw chicken and coleslaw. Do not overfill pans over line of ice and use small pans to ensure items stay 45F or under throughout product. CDI-items not out more than 4 hours, taken to walk in cooler.

Properly date label foods. (3-501.17) Observed two buckets of brunswick stew that are prepared and date labeled at separate location with incorrect dates. CDI-correct dates put on label.

Properly label toxic chemicals. (7-101.11) Observed bleach stored in bottle labeled food sanitizer. CDI-contents discarded.

Use proper cooling methods.(3-501.15) Observed large pans of fried chicken cooling in small stand up cooler after being recently cooked. Cooler only holding temperature at 45F. Cool foods in walk in cooler to ensure cooling parameters are met.

Food shall be protected from contamination during storage (3-305.11) Observed bucket of BBQ stored on freezer floor.

Each hand washing sink shall be provided with a supply of hand cleanser. (6-301.10) No soap at hand sink beside fryer. CDI-soap provided.

Food shall be obtained from sources that comply with law.(3-201.11) Facility is receiving food items such as BBQ pork from a second location located in Iredell county. These items are vacuum-packaged at the Iredell location. Currently, the location in Iredell county has not obtained a variance for using ROP from the state. Until the variance application is approved from State these food items will be out of compliance for approved sources at this location. CDI-through instruction.

Food contact surfaces shall be clean to sight and touch.(3-304.11) Observed microbial build up on ice machine. VR

Properly date mark ready to eat, refrigerated, TCS foods held more than 24 hours and no longer than 7 days. (3-501.17) Observed incorrect date labeling throughout facility. Pans of individual cupped house made dressings had incorrect dates in small cold hold units. The correct date was written on the large batch that was used to portion out the small cups. This was the case for other items such as coleslaw and potato salad. All items are portioned out each day from large batch container located in walk in cooler with correct date. CDI-incorrect date labels removed and correctly labeled. Also observed Brunswick stew with date label past 7 day hold time. CDI-stew discarded. Date marking needed on items such as leftover fried chicken and ribs. REPEAT. Full points will be deducted on next inspection.

Working containers used for storing chemicals shall be labeled with common name. (7-102.11) Observed a bucket of sanitizer without label. CDI-labeled.

Food shall be protected from contamination by storing food at least 6 inches above the floor. (3-305.11) Observed two buckets of food stored on freezer floor.

Non food contact surfaces of equipment shall be kept free of debris (4-601.11) Cleaning needed on surfaces such as shelving and gaskets.