MINT HILL ROCK STORE BAR-B-Q

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed 2 greasy pans stored on the clean dish rack. Ensure that all clean dish ware is stored as clean to site and touch. -CDI- Moved to 3-Comp 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately 3 flies present in the facility during today’s inspection. Facility does have a registered pesticide service currently. EHS recommends increasing servicing during the warmer months to bi-monthly.

4-501.11 Maintain equipment in good repair. Observed the one HH Cabinet not functioning properly at the time of the inspection. PIC was not using the cabinet and has already ordered the part required. Ensure that the cabinet is repaired. Facility had a functioning back up HH Cabinet.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that there is a CFPM present at the facility at all times. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed 2 metal containers of pulled pork in the hot cabinet below 135F. PIC stated that the foods were prepped just prior to EHS arrival. -CDI- PIC moved the pork into the oven and reheated to 165F and above prior to adding back into the hot holding cabinet. Ensure that all hot holding foods are maintained at 135F and above. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 small flies present in the kitchen at the time of the inspection. Flies were not in contact with any food, and all food containers were lidded. Ensure that existing pest control services are increased to preclude the presence of any pests.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering or hat. Ensure that all food employees are wearing a hair restraint.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sink adjacent to the cook line beginning to peel off of the wall. Caulk the sink into place.

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 buildup of food and grease residue on the external surfaces along the cook line as well as on the external surfaces of metal pans at the 3-Comp sink. Ensure that all food contact surfaces are maintained as clean and maintained free of any buildup.

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 a buildup of grease residue present on the ceiling along the cook line. Ensure floors, walls, and ceilings are maintained as clean.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hushpuppies hot holding below 135F (see temp chart) inside of the hotbox at the make line. All other TCS food items were hot holding at or above 135F. CDI: PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a deep, large hotel pan of brunswick stew that was covered with the lid three-quarters of the way, cooling inside the WIC since 11:00AM and temping at 60F when EHS observed it at 4:13PM. CDI: PIC divided brunswick stew into multiple shallow metal pans to rapidly cool down, as TCS food item was almost reaching the end of the 6-hour cooling window. EHS observed after 17 minutes, brunswick stew had dropped 11 degrees. EHS went over different cooling methods with PIC. 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths stored inside sanitizer bucket full of bleach sanitizer, stored at a prep table. Ensure soiled rags are not kept inside sanitizer buckets.

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 metal pan of water holding in-use utensils at the steam table temping below 135F (see temp chart). The other metal pan of water holding in-use utensils at the same steam table was temping exactly at 135F. Keep all in-use utensils in water that is 135F or above.

4-501.11 Maintain equipment in good repair. Observed the kickplate attached to the floor of the WIC 1 entrance door, damaged and protruding out. Repair kickplate to prevent possible injuries. REPEAT VIOLATION.

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 heavy dust buildup on the walls and the ceiling inside WIC 2. Observed debris buildup on dry storage rack. Increase cleaning frequency to prevent contamination. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of the inspection. EHS observed PIC's CFPM certificate was expired (February 2025), and other PIC who's CFPM is still active was not present at the facility. CFPM shall be present during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Observed rusted shelves on the clean dish rack and the chemical storage rack. Replace rusted shelves. Observed a water leak from the pipe connecting the outside to the vents, inside the WIC, and a plastic container on the top shelf under the vents to collect the dripping water. PIC stated this happens on occasion, and plumber has stated in the past that it could just be condensation. EHS advised getting it looked at by a professional again.

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 heavy oil buildup accumulating on hood system. PIC stated they are due for their scheduled routine maintenance by the hood cleaning company. Increase cleaning frequency to prevent contamination. Observed accumulation of food residue on the shelves of the dry storage rack. Observed dust buildup on the vents inside the WIF. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue on the paddle portion of a ladle and the food contact surface of a metal pan stored in the clean dish rack. CDI: PIC removed pan and ladle and placed in the 3-compartment sink to properly wash/rinse/sanitize. 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 .

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 the handsink near the make line wobbling when faucets turn on and off. Repair.

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 food residues collecting on shelving inside walk in cooler, accumulation of food debris on non-food contact surfaces of hot cabinet. Increase cleaning frequency and maintain clean. -0-

REPEAT VIOLATION: 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 cleaning needed on flooring inside of walk-in cooler and cooking equipment under hood system. -0.5-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged gaskets walk-in coolers I & II and on right door of the lowboy reach-in unit. Repair. -1-

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 cleaning needed on floors underneath cooking equipment under hood system. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site did not have ANSI accredited certified food protection manager certification. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and turn faucet off with their bare hands. CDI by instruction. -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 food debris on knives stored inside knife rack. Knives were not used for today’s services according to the PIC. CDI - Utensils taken to the 3-compartment sink to be washed, rinsed and sanitized. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed damaged gaskets at hot cabinet and reach-in unit. -0.5-

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 food residues collecting on shelving inside protein walk in cooler, black build-up on gaskets of walk-in coolers, accumulation of food debris on non-food contact surfaces of hot cabinet and metal wall behind steam well station. Keep clean. -0.5-

7-201.11 Store toxic materials to avoid contamination. - P. Observed case of flame gel fuel cans stored over packaged single-service aluminum food containers. CDI - Chemicals relocated for proper storage. -1-

4-501.11 Maintain equipment in good repair. Observed split gasket at right walk-in cooler door. Also observed active leaking from condenser lines inside of the same unit. PIC is aware of the leak and is working on getting it repaired. Foods are being stored away from splash zone to prevent contamination. Repair. -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 grease accumulation and dripping at hood system equipment. Higher cleaning frequency recommended. -0-

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 procedures in place to hold cooked potato wedges on TPHC. Potato wedges were not labeled with a time stamp. PIC stated that potato wedges were cooked 10 minutes prior. CDI: PIC time stamped potato wedges with the time wedges were removed from cooking.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-use styrofoam boxes on shelf with food contact surface facing up. Observed aluminum single-use pans with food contact surface facing up on shelf. Items were not protected by any coverings. CDI: PIC inverted all containers to prevent contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed ribs being hot held in hot box with temperature of 130F. PIC stated they had been there for a little over an hour. CID: PIC put ribs in oven and reheated to over 165F. 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 .

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 3 dented cans of sauce being stored with other canned foods. CDI: PIC moved damaged items to a designated area to hold for credit.

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 residue and staining on ceiling over prep coolers and near smoker equipment. Keep clean.

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 a pan of Mac and cheese hot holding at 124 degrees F. CDI, Mac and cheese reheated to 176 degrees F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed items portioned “scoop” date and placed in prep cooler with different prep date than when product was originally prepared. Observed pudding prepared last night according to employee not date marked. CDI, discussed staff with system to ensure effective and consistent date marking system in place to prevent different date of preparation for additional batches and foods that may be portioned or “scooped” from original batch container in WIC. Facility to use same preparation and discard dates for when pulling from original batch for portioned containers in prep cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans being wet stacked on drying rack above 3 compartment sink. Repeat. 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 mixer stored nearby hand washing sink under disposable towel for drying process.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some peeling wall board behind front counter and not smooth and easily cleanable.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC on site upon arrival did not have ANSI accredited certified food protection manager certification.

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf. Observed bbq sauces packaged and received from establishment not labeled as required. Unable to verify approved source based on labeling and invoices on site. Vr.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Per communication of PIC, food contact surfaces were not sanitized after being washed and rinsed. CDI by 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 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed baked beans removed from container and still in cooling process on shelf at 71 degrees F. CDI, beans voluntarily discarded by PIC. Observed house made pudding at 45 degrees F at 2:05 pm and at 45 degrees F at 2:53 pm. Cooling parameter calculation indicated method not effective to rapidly cool. CDI, foods transferred to shallow uncovered containers to rapidly cool.

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 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 . Observed baked beans removed from container and still in cooling process on shelf at 71 degrees F. CDI, beans voluntarily discarded by PIC. Observed house made pudding at 45 degrees F at 2:05 pm and at 45 degrees F at 2:53 pm. Cooling parameter calculation indicated method not effective to rapidly cool. CDI, foods transferred to shallow uncovered containers to rapidly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch / wrist band. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed Employees not wearing hair restraints when preparing food.

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

4-501.11 Maintain equipment in good repair. Observed lights not functioning under hood ventilation system. Observed damaged gasket.

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 heavy residues collecting on shelving in walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in back of kitchen near handwashing sink and warewashing area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket for wiping cloths testing 0ppm. Repeat.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed singles-service napkins and packaging stored on shelf 2 inches from ground. Adjust shelf and / or provide 6 inches of clearance between floor and storage of clean single-service articles and supplies.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for vomiting and diarrheal cleanup. CDI, handouts emailed to PIC.

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 turn faucet off with there bare hands. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination. -P - Observed bleach / cleaner stored over clean single-service napkins. CDI, chemicals relocated for proper storage.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep sink.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed baseboard below walk in cooler peeling from wall. Repair.

2-101.11 PIC shall be present during all hours of operation. -PF - PIC on-site did not have certification. CDI by instruction. Repeat.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed portioned potatoe salad cold holding above 41 degrees F. CDI, potatoe salad voluntarily discarded by PIC.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed open package of hot dogs with discard date of 8/11 and date on package. CDI by instruction hot dogs voluntarily discarded by PIC.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - PIC not able to locate food thermometer. CDI, operator purchased new thermometer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce containers and container of batter stored on ground at WIC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection observed a certified food protection manager. Repeat violation.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer in spray bottle observed above 200 ppm. CDI. Diluted to 100 ppm.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present with valid CFPM certification.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P One pan of ribs observed below 135F in hot hold cabinet. CDI. Sent to oven to be reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Foods in walk-in cooler (see chart) above at 43F. CDI. Foods in cooler for 4 hours or more voluntarily discarded by PIC. Other foods moved to alternate walk-in cooler inside facility.

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 Potato wedges observed on time control lacking time stamp or record of when placed on time control. CDI. Manager put time stamp on food and reported it had only been out for 20 minutes.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Primary walk-in cooler primarily holding food at 43F. EHS will verify no later than 12/21/2020 that cooler is adequately holding food at 41F or below.

2-301.14 When to Wash - P - Observed food employee handle wiping cloth, remove gloves and put on new gloves before proceeding to handling clean single-service articles / food preparation. CDI by instruction to ensure staff wash their hands between glove changes if changing tasks.

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 1 package of hot dogs open but not date marked. CDI, hot dogs voluntarily discarded by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf - Observed disinfectant and Windex spray bottle not labeled

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored over 3 compartment sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans being wet stacked above 3 compartment sink. Proper storage of wet wiping cloth and 3 compartment sink discussed with PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris / soil accumulating on shelves in walk in cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed baseboard peeling from wall below WIC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility. -0-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Today, prep surfaces have less than 50 foot candles of light available and range on light meter is 15-41 FC at prep surfaces at front of store. Ligh under hood is less than 11 FC-0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -2-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic bowls used for sauce to the lower left of 3-comp sink. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving in both walk in coolers and along the walls of the can wash. -.5- REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on one food employee plating orders. -.5- REPEAT

4-501.11 Maintain equipment in good repair. Observed missing light switch on hood. -2- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on door of walk in cooler and can wash walls. -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 Brunswick stew pulled from stove at 10:30A per PIC. At 11:45, food was cooling in gallon buckets in walk in cooler at 89F. CDI - PIC actively stirred product and reminded to start clock on cooling when food temp falls below 135F. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee plating food without hair restraint. -0-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloth stored on top of hot holding items in steam table. -.5- REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed to-go trays stored with food contact surfacing upward. -0-

4-501.11 Maintain equipment in good repair. Observed missing light switch on hood system and peeling walk in shelves. -2- 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. Observed buildup on ceiling and floor near and under cooking equipment. -1- REPEAT

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee cleaning tables and handling payment immediately before returning to preparing food. CDI - PIC instructed handwashing. -2-

3-201.11 (C) Use food from approved sources only with labeling. -P Observed bulk containers of sauces packaged off-site without labeling on the containers or outer packages. VR no later than 06/22/2018 to ensure packaged sauces are labeled either individually or on the outer packaging with all required information. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on cutting board and drain board of prep sink with buildup. Drain board being used for cutting beef brisket. CDI - PIC pulled cutting board for cleaning and sanitizing and washed, rinsed and sanitized drain board of prep sink. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle of chemicals hanging beside the drink dispenser. CDI - Bottle labeled. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles at the cook line without labels. -0-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloth hanging on wall next to drink dispenser. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed tea urns stored on the floor near the 3-comp sink. -0-

4-501.11 Maintain equipment in good repair. Observed missing handle on the hot box, peeling shelving in the walk in cooler and missing light switch on the hood. -2- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of hot holding equipment, on shelving in the walk in coolers and on the outsides of equipment. REPEAT -1-

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 the ceiling and vents near the cook line near the hood system. -1- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1-gallon bbq sauce bottles stored on the floor behind the door to the kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed serving trays stacked while wet near the hot wells.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket at the hot box nearest the handwashing sink and deteriorated caulking at the hot box nearest the soda machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the shelving inside both walk in coolers, on the shelving above the 3 compartment sink, on the floor in the raw meat walk in cooler, and inside the hot boxes.

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. Observed debris accumulation on the floor underneath the smoker/fryers.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on a chemical spray bottle. CDI- bottle was labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 containers of hush puppy mix not labeled.

4-501.11 Maintain equipment in good repair. Observed an open air line cooler not functional today. PIC indicated the cooler is only used during rush hours. Small amounts of potato salad, cole slaw, and banana pudding are packaged and placed into the unit surrounded by ice. No temperature violations were observed on foods in the unit. EHS instructed PIC Josh Taylor to continue to monitor temperatures on the cooler and add ice when necessary. Josh indicated the unit is scheduled to be replaced today and will notify EHS when unit is replaced.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed quat sanitizer concentration on site today without a testing kit. CDI- PIC voluntarily discarded concentrate bottle.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inside of the hot boxes, on the floor of the walk in meat cooler, on shelving in the ready-to-eat walk in cooler, and on shelving above the 3 compartment sink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a thermometer probe with visible food debris on it while not in use. CDI- probe was cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brunswick stew hot holding at 126F in a steam table. CDI- product reheated to above 165F.

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 ribs dated 7/30 and brunswick stew dated 7/31 in the walk in cooler. PIC indicated these dates were incorrect. CDI- items were appropriately dated.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths stored at the 3 compartment sink.

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 utensils being stored in water below 135F on steam table.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the insides of the hot boxes and on the shelving in the walk in cooler.

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 utensils stored in water at 121F in the steam well.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on both walk in cooler doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the walk in cooler shelving racks, on the clean equipment storage racks above the 3 compartment sink, and on the inside of the hot boxes.

5-205.15 Maintain a plumbing system in good repair. Observed minor drip at the 3 compartment sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of pulled pork and one pan of cooked ribs hot holding below 135F in the hot box (see chart). CDI- instructed PIC to reheat foods to above 165F.

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 utensils being stored in hot water in the steam table that was less than 135F.

4-501.11 Maintain equipment in good repair. observed torn gaskets on both walk in cooler doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on top of the meat smoker, on the racks inside the hot boxes, on the floor of the raw meat walk in cooler, and on the shelving in the walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the faucet of the 3 compartment sink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Brunswik stew and red slaw dated 10-24 and 10-23; facility logs indicate these items were prepred at later dates. CDI - Date marks corrected.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of fruit flies in the kitchen. Continue working with pest control service provider to eliminate pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Couple of food containers wet stacked on drying rack. CDI - Separated to allow air drying.

4-501.11 Maintain equipment in good repair. Rusty shelves in walk in cooler. Repair or replace as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shleves and from walk in cooler fan guards.

5-205.15 Maintain a plumbing system in good repair. Repair leaking faucet at three comp sink.

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 splatters from walls, clean under equipment throughout.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Potato wedges holding below 135F in hot box 2. CDI - Reheated to 165F+.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live roach on prep area floor. Continue working with pest control service provider to eliminate pests.

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. Water used to store utenils holidng below 135F. CDI - Water changed out with water above 135F.

4-501.11 Maintain equipment in good repair. Rusty shelves in walk in cooler. Repair or replace as needed.

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. Utensils held in water below 135F. CDI - Water changed out with 150F water.

4-501.11 Maintain equipment in good repair. Split gaskets on walk in cooler and walk in freezer door; rusty shelves in walk in cooler. Repair or replace as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean food drips and debris from inside of hot box and from walk in cooler shelves.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored at three comp sink not in sanitizer.

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. Utensils stored i water below 135F. Water reheated and plastic pan switched out for metal to better maintian temp.

4-501.11 Maintain equipment in good repair. Replace gaskets on walk in cooler and walk in freezer doors.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Brunswick stew holding below 135F in steam well. CDI - Stew reheated to 165F+.

4-501.11 Maintain equipment in good repair. Replace or repaint rusty shelves in walk in cooler. Also, air temp in walk in freezer at 50F; heavy ice accumulation on condenser. CDI - PIC placed a call for service and relocated food in freezer to walk in cooler as all are animal proteins.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelves in walk in cooler.

5-202.12 Provide at least 100F water at handsinks.-Pf Hot water supply turned off to handsink next to dish area due to leak. Repair leak so hot water can be used to wash hands. VR - Will return with in 10 days to verify correction.

General Comment 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bucket testing at 0 ppm chlorine; spray bottles were at correct concentration.. CDI - Remade; verified via test strips.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pulled pork in steam table and potato wedges in hot box holding below 135F - CDI - Pulled pork reheated to 165F+; potato wedges placed on time as PIC said potato wedges are usually discarded 1-2 hours after cooking for quality. TPHC form left with facility to use on potato wedges going forward.

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

2-402.11 Effectiveness-Hair Restraints - C. Observed a food employee without a hair net or a beard net. CDI by instruction.

General Comment: 4-901.12 Wiping Cloths, Air Drying Location - C. Observed a wet wiping cloth being stored outside of sanitizing solution. CDI.

All foods available for self-service with two or more ingredients shall be labeled with a list of ingredients and potential food allergies. Observed pastries available for self service without a list of ingredients. CDI by instruction. R.

All food employees must wear an effective hair restraint to prevent cross contamination of foods. Observed a food employee without a hair restraint.

All employee beverages shall be stored in a designated area away from food preparation and food storage surfaces. Observed an employee drink on the food prep table upon arrival. CDI- employee drink was removed and placed in a designated area.

An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction.

All foods that are self service, if containing more than two ingregients, shall have a list of ingredients. Observed cakes being sold for self service without a list of ingredients on the containers. CDI by instruction.

An ASNI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction.

All chemical bottles shall be properly labeled. Observed three spray bottles in the dry storage area without any labeling on the bottle. CDI by instruction.

All single service consumer foods shall be labeled with all ingredients listed. Observed pink lemonade pie without the listing of ingredients. CDI by instruction.

all equipment shall be maintained in a state of good repair. Observed torn gaskets on the top shelf of the reach in hot box.

All non-food contact surfaces shall be clean to sight and touch. Observed build up on the shelving of the reach in cooler.

All employee beverages shall be stored in a designated area away from consumer foods. Observed employee foods being stored above consumer goods in the walk in cooler. CDI by instruction.