STOCKYARD RESTAURANT

REPEAT 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 cartons of raw shell eggs stored directly over raw bacon on food service cart in WIC. CDI - PIC correct sotrage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed heads of lettuce and unwashed potatoes stored directly over cut/washed onions in WIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink slime build up inside ice machine paneling. Increase frequency of cleaning unit.

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) CDI, PIC allowed to date/re-date the following TCS food product(s). In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) Observed hotel pan of cooked short ribs and container of cooked short ribs in WIF without any form of date marking. CDI - PIC was able to accurately date marking 10/21.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw flounder and raw shrimp thawing in prep sink without any running water. CDI - PIC turned on cold running water for proper thawing.

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout kitchen. Repair or replace units. 4-501.11 Maintain equipment in good repair. Observed in-use a few metal sifting gasket with painting chipping exposed bare metal. CDI - PIC removed items from use.

REPEAT 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed no floor to wall joint for wall where hand washing sink and dish machine are attached, pooling water between wall and floor. PIC will continue to install more floor to wall joints. 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 walls, ceiling, and behind cooking equipment with grease built up. Increase frequency of cleaning. 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 damaged and unsealed wooden blank used at a barrel for 3-comp-sink and FRP wall. Remove and replace with non absorbent material.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed out of date vomit and diarrheal written procedures. CDI - PIC was given update English and Spanish procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) -P Observed employees washing hands with cold water at hand washing sink near prep sink. Hot water faucet doesn't work. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employees with gloved hands wiping soiled hands on soiled wiping cloths. EHS educated PIC on having employees removed gloved hands and perform proper hand washing procudures.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 3 #10 dented cans (2) Cranberry and (1) Baked Bean. CDI - PIC moved 3 #10 cans to office for return credit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed in single door RIF raw breaded steak stored directly over open bag of fried okra and French fries. CDI - PIC corrected storage order. 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 beef stored directly over flounder in WIF. CDI - PIC corrected storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed peppers stored directly over RTE foods in WIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 grey bus tub of cooked macaroni from 4:45AM in WIC above 41F. At 9:20AM macaroni was observed at 51F. CDI - PIC voluntarily discarded bus tub of cooked macaroni. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a four red buckets without any form of identification. Through conversation with PIC solution was identified as quaternary sanitizer with in-use wet wiping cloths. CDI - PIC labeled red buckets with " Quat Sanitizer"

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 containers small portioned cups of clear liquid near FOH inside cabinets. Through conversation with PIC liquid was identified as vinegar. CDI - PIC labeled containers.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed cooked rice actively cooling in prep sink that became contaminated by hood filters that were placed on prep sink drainboard which feel into rice. CDI - PIC voluntarily discarded rice and reinstalled hood filters.

4-501.11 Maintain equipment in good repair. Observed two metal strainer basket with paint chipping exposing bare metal stored on drying rack. CDI - PIC voluntarily discarded item and replaced items. 4-501.11 Maintain equipment in good repair. Observed metal mesh strainer with metal string sticking out stored on drying rack. CDI - PIC voluntarily discarded item. 4-501.11 Maintain equipment in good repair. Observed hand washing sink near prep table with hot water handle broken. PIC is in the process of replacing handle set. Handwashing sink does have hot water. Hand washing sink is used frequently due to its location.

Repeat 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed improvement with floor to wall joint on wall where hand washing sink and dish machine are located. PIC will continue to install more floor to wall joints. 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 walls and ceiling with food splash and build up. Increase frequency of cleaning.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed active cooking equipment being used without hood filters in place. PIC stated hood filters were being cleaning. Hood filters were stored on prep sink drainboard and feel into cooked rice that was actively being cooled. PIC voluntarily discarded the rice and reinstalled hood filters.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can of mushrooms in WIC. CDI-PIC voluntarily discarded can of mushrooms.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four containers of coleslaw above 41F in WIC tightly sealed. CDI - PIC stated items were prepared roughly 2hours ago and removed the lids from containers to allow for rapid cooling. See temp chart. No points escalated at this time due improvement in cold holding TCS foods. 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 .

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust wired storage shelves inside WIC. Repair or replace. 4-501.11 Maintain equipment in good repair. Observed two in-use metal mesh breading baskets with white paint peeling showing exposed bare metal. CDI - PIC voluntarily discarded both items.

Repeat 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed improvement with floor to wall joint on wall where hand washing sink and dish machine are located. PIC will continue to install more floor to wall joints. 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 absorbent ceiling tile near flip top unit. PIC has ordered replacements. 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 black build up on walls near prep sink and hot holding boxes. Increase frequency of cleaning.

6-303.11 Provide required lighting intensity. Observed only 3foot candles in WIF. CDI - PIC will have light bulb replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of raw flounder in RIC above 41F. CDI - PIC moved raw flounder to WIC to cool down. PIC stated raw flounder was thawed about 30 minutes ago. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in WIC two containers housing portioned cups of homemade ranch dressing (buttermilk) above 41F. CDI - PIC moved both containers of ranch into WIF to cool down. PIC stated waffle mix was made around 9:00AM. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in WIC covered large plastic container of cooked rice above 41F. CDI - PIC portioned rice into small metal shallow pans and moved back to WIC to cool down. PIC stated rice was cooked around 9:00AM 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in WIC cooked pasta above 41F from 10/4/25. CDI - PIC voluntarily discarded cooked pasta. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed covered medium sized plastic container of homemade waffle batter which containers (eggs). CDI - PIC portioned waffle batter into smaller metal containers and placed back into WIC to cool down. PIC stated waffle mix was made around 9:00AM. 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust wired storage shelves inside WIC. Repair or replace. 4-501.11 Maintain equipment in good repair. Observed two metal spatulas stored clean with melted handles. CDI - PIC voluntarily discarded both spatulas.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed no floor to wall joint on wall where hand washing sink and dish machine are located. PIC will install joint. 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 absorbent ceiling tile near flip top unit. PIC will have ceiling tile replaced. 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 walls and ceiling throughout kitchen with food and debris build up. Increase frequency of cleaning.

REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed in WIC two food containers of lettuce that were uncovered already cold holding. CDI - PIC covered both containers. Observed in WIC open bag/box of corn uncovered. CDI - PIC closed bag/box. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed in WIF open bag/box of raw beef fritters stored directly over three pans of uncovered cooling okra soup. CDI - PIC moved okra containers to another shelf. It's worth mentioning WIF was also in defrost mode, before the end of the inspection WIF came out of defrost mode. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed employee preparing tomatoes and lettuce at prep table with red sanitizer bucket stored directly near food. CDI - PIC moved sanitizer bucket to lower shelf of push cart.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in-use sanitizer buckets with solution below 50PPM. CDI - PIC discarded solution and obtained new sanitizer solution at 200PPM.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed metal ice scoop handle submerged in ice located in dining room beverage station. CDI - Employee removed ice scoop.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed uncovered block of sliced American cheese stored directly on top of raw shelled eggs that's used for TPHC on push cart. CDI - PIC voluntarily discarded block of sliced American cheese. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed three containers of lettuce already cold holding in WIC from 2/5-2/11 without any covering. CDI - PIC placed lids on containers 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed original box of unwashed green peppers and purple cabbage stored over washed lemons/lime in food container in WIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted storage racks in WIC in need of repair or replacement. Observed rusted lower level shelving for two prep tables in need of repair or replacement. 4-502.11(A) Maintain utensils in good repair. Observed two metal mesh skimmers with rust build up and broken wires stored clean. CDI - PIC voluntarily discarded both items. 4-502.11(A) Maintain utensils in good repair. Observed two broken/melted plastic food container lids stored clean. CDI -PIC voluntarily discarded both items.

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 few light shields with dust and debris up located over flip top unit 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 three ceiling vents with built up rust and debris in need of replacement or repair located throughout kitchen.

6-303.11 Provide required lighting intensity. Observed inside WIF with broken bulb towards the front of unit with 0foot-candles. Rear of WIF measured 12 foot-candles.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed final cook temperatures of thick pieces of crispy chicken below 165*F for hot holding. CDI - PIC took temperatures along with EHS to verify temperatures and placed crispy chicken back into fryer for a longer time interval. After six minutes all pieces of crispy chicken was were observed above 165*F. PIC moved crispy chicken in to hot holding units.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open boxes of eggs stored on the floor in walk in cooler. CDI - PIC moved boxes of eggs onto shelving. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil stored on the floor near frying station. CDI - PIC moved cooking oil off the floor onto shelving.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths stored on top of prep tops and counter tops throughout kitchen area. CDI - PIC placed wet wiping cloths into properly sanitizer bucket of quaternary solution.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in-use metal ice scoop submerged in ice inside ice machine. CDI - PIC moved ice scoop to dish wash area to be W/R/S.

5-205.15 Maintain a plumbing system in good repair. Observed hand washing sink without any cold water coming out of faucet near fryer station. CDI - PIC was able to fix the issue and EHS was able to hand wash properly.

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 few ceiling vents with dust and debris build up throughout kitchen area. 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 and food build up in hard to reach areas around cooking equipment. CDI -PIC will increase cleaning frequency.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee opening and closing RIC/RIF proceeded to grab shredded lettuce from RIC and croutons/ tomatoes from prep unit with visibly soiled gloves and continued prepping salads and other foods. CDI - PIC educated employee on using utensils and instructed employee to remove gloves and wash hands. Salads were 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 cooling containers of shredded lettuce, sliced tomatoes, and sliced cheese tightly covered with saran wrap in WIC above 41*F. CDI - PIC removed saran wrap and will reeducate staff. 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 a few dry wiping cloths soiled with food debris on counter tops/prep units throughout kitchen. CDI - PIC moved cloths to waste bin.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in-use ice scoop submerged in ice inside ice machine. CDI - PIC moved ice scoop to dish wash area to be W/R/S.

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 above H/H units/steam table several single service containers stored unprotected with food contact surface facing upward. CDI PIC inverted all containers.

4-502.11(A) Maintain utensils in good repair. Observed stored clean straining spoon with bare metal visible. CDI - PIC voluntarily discard utensil.

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 counter top oven with food built up on glass door and handles. higher frequency of cleaning is needed.

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 food/ grease built up behind hard to reach cooking equipment. Frequency of general cleaning is needed..

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 3 pans of yams prepped today dated 11-28-23. PIC stated that they were prepped today and cook put wrong date on the pans. CDI PIC corrected date mark 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pans of water in hand sink. CDI Dishwasher moved pan from hand sink. REPEAT of exact same violation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer at 3 comp sink below 50 ppm. Container empty and facility needs to order more sanitizer. Pic stated that they will run everything through the dish machine to sanitize. VR needed 8-10-23 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rehydrated hash browns and meat sauce in WIC above 41F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 employee put THPC eggs back in the WIC after 4 hours had expired. CDI EHS educated PIC and she voluntarily discarded the eggs.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap across bottom of back door. 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 single service containers stored unprotected on top shelf above HH units. CDI PIC inverted containers. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pan of water sitting in hand washing sink. CDI dishwasher moved pan from sink.

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 pork above raw fish in tall reach in cooler. CDI PIC put pork on bottom shelf below fish. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 broccoli soup cooling in freezer in deep pans. Soup had only dropped 7 degrees in 1 hour and 15 minutes. PIC stated that they put it in freezer directly from stove. PIC believes the freezer had gone into defrost. EHS recommended that they not put in freezer until soup has cooled to 135F. CDI PIC put soup in shallow pans and back into freezer. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opening at bottom of back door.

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 single service containers stored unprotected with food contact surface facing upward. CDI PIC inverted all containers. REPEAT

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 hanging electrical lines with heavy dust buildup. REPEAT Points not escalated due to other improvements to items discussed at last inspection.

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 3 employee drinks stored under prep table with bags breading mix. CDI PIC put employee drinks in a metal container.

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 beef ribs with no date mark. Ribs were cooked and frozen the same day. They were pulled out of the freezer this morning. CDI PIC put date mark on ribs. 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 .

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed a gap under back door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 buckets of ice on floor in front. CDI PIC sat the ice buckets on top of an empty bucket.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed new dishwasher drying muffin pan with a cloth towel. CDI PIC educated dishwasher and pan wash rewashed.

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-service container stored on top shelf with food contact side facing upward. CDI PIC turned single-service containers so that food contact side is facing down.

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 reach in handles near cook line with debris. PIC explained that original handles broke off so he replaced then with handles he put on with a screw. EHS explained to PIC the cleaning concern. PIC said that he would take them off routinely to clean under the handle screws. Observed electrical lines with large amount of dust build up. Observed hood with large amount of build up.

5-205.15 Maintain a plumbing system in good repair. Observed a leak under the 3 comp sink. Plumber arrived during inspection to repair leak

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee go back to cooking after handling phone without washing hands. CDI - EHS asked employee to wash hands. Employee washed hands.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed employee grab lettuce from WIC to cut with bare hands. CDI - PIC and EHS discussed proper procedures with employee and employee put on gloves. Employee states she was going to wash lettuce after cutting. EHS informed employee that she must still wear gloves and lettuce should be washed prior to cutting.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink at wait station with ice in sink. CDI- Ice was melted and PIC informed employees that sink is only to be used as a handsink and not as a dump sink.

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 container of raw beef sitting next to and in contact with a container of chicken salad in reach in. CDI - Beef was moved to the appropriate side of the cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee cell phone sitting on a shelf in contact with bananas used for banana pudding. CDI - Phone was removed.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting head of lettuce. Employee stated she washes lettuce after cutting. EHS informed employee and PIC that lettuce must be washed prior to cutting.

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 box of cups sitting on floor next to office. Needs to be stored off the floor.

4-501.11 Maintain equipment in good repair. Observed stand up units with broken plastic handles-the handles have been replaced with metal handles that have been screwed on. These are not an approved handle, it makes it hard to clean between the crevices. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on dry containers and prep tables. CDI - PIC had employees remove phones.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. 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 . Observed a knife being used for cutting sandwiches, the FE took the knife, cut the sandwich, wiped the knife with a soiled towel, then set knife down to use again. CDI-EHS intervened, took knife to be W/R/S and got them fresh towels for the line. EHS explained to PIC they must only use towel once or use a disposable paper towel to clean knife, or keep a supply of knifes for cutting and W/R/S every 4 hours.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed chicken and red velvet waffles-served with 2 eggs of any choice, without an asterisk by the title or by the item. VR REQUIRED 9/09/2022.

4-501.11 Maintain equipment in good repair. Observed stand up units with broken plastic handles-the handles have been replaced with metal handles that have been screwed on. These are not an approved handle, it makes it hard to clean between the crevices. 3-comp sink is leaking, coming form the metal seal on the top. REPEAT.

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 black build-up in the stand up cooler and dust in the WIC ceiling.

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 missing/broken tiles near the oven area. Broken tiles around the drains. Repeat.

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 and tomatoes stored over RTE milk. CDI-PIC rearranged storage order and placed milk on the top shelf. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.- Observed sanitizer in buckets at 600PPM, PIC knew it was too strong and diluted to 200PPM. No points taken today since it has been past 2 inspections since chemical issue.

4-501.11 Maintain equipment in good repair. Observed stand up units with broken plastic handles-the handles have been replaced with metal handles that have been screwed on. These are not an approved handle, it makes it hard to clean between the crevices. Handsink near the prep line is leaking.

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 on date marking please visit: http://meck.co/FoodSafety. Observed frozen cooked in house hamburger steaks, and meatloaf. They were cooked on 2/7, thawed and the date stating 2/10-2/16. They were going to discard on the 16th. CDI-EHS explained this would give food an extra day because the orginal cooking day counts as day 1. PIC DM correctly and they will be discarded the 15th, they also explained to the prep chef.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed quat sanitizier stored over pans that would be used for cooking. CDI-PIC moved to the floor.

4-501.11 Maintain equipment in good repair. Observed WIF floor bowing in the middle.

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 fryer with grease in the sides and on all the equipment behind it. Needs to be cleaned.

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 missing/broken tiles near the oven area. Broken tiles around the drains. REPEAT.

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P For more information on employee health policy please visit: http://meck.co/FoodSafety --Observed the old employee health policy on site (only 5 illnesses, non typhi not listed). No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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 vomit kit on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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 a fried pork chop with bare hands, then go to serve it. CDI-PIC stopped employee and made them voluntarily discard, then they remade after food employee put on gloves

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 raw cured ham stored over RTE items, (sauce, cooked veg). CDI-PIC moved ham to a bottom shelf near the raw beef. No points taken today.

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 a large plastic container of melon at 49F, in the stand up cooler. EHS said due to size and thickness of product they should move it to the WIC (or any other thick product ex. coleslaw) CDI-PIC moved it to the WIC.

4-501.11 Maintain equipment in good repair. Observed gaskets on the HH box wrinkled and damaged.

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 wall NSF plastic loose-near the WIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer in bucket with wiping cloth at over 200 ppm bleach sanitizer. Test strip wash bleached out. CDI- Bucket was emptied and refilled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed box of large plastic containers on the floor in the dry storage area.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing from dumpster.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on toaster oven.

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

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

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

3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed raw chicken stored directly by cooked steak in RI, Observed chicken stored directly by mc and cheese in WI. CDI. PIC changed the storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed noodles, mc and cheese in WI, Salad, salmon, chicken, eggs in RI, cold holding at temperatures above 41F. CDI. PIC voluntarily 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 hash browns held on time with time past the 4 hours time limit. CDI. PIC 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. REPEAT. Observed salad, lettuce in the RI cooling in a covered pan. CDI. PIC opened the cover.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buil up in the micro wave in the kitchen area. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed diced turkey in WI, Salad in RI, cold holding at temperatures above 41F. CDI. PIC discarded. **No points taken because must of the items were properly date marked.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. REPEAT. Observed salad in RI, diced turkey, sliced tomatoes, lettuce, in the prep unit, diced turkey in the WI, with no date mark on them. CDI. PIC date marked all of them.

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 salad in the WI cooling in a covered pan. CDI. PIC opened the pan and temperature starts dropping.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a bag of feta cheese in the walk in cooler with no date mark. CDI- PIC back dated item to reflect 8/5.

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 a dented can of peaches in the walk in cooler. CDI- PIC moved can of peaches to the office.

4-501.11 Maintain equipment in good repair. Observed door handles broken on tall reach ins in the front kitchen and the small reach in on the prep line.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed flounder offered undercooked and consumer advisoried on the facility menu, facility could not produce records from the supplier for parasite destruction. EHS will conduct a return visit to facility by 5/8/2019 to verify that records have been acquired, or that the flounder is no longer being offered undercooked.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed sticker residue present on the exterior of several plastic containers in the clean dish area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a frozen employee beverage stored above various frozen foods in the walk in freezer. Item was moved to the lower shelf of the freezer by EHS.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC at time of inspection handling food items while wearing a bracelet. Item was removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth left outside of a sanitizer bucket, item returned by employees at EHS behest.

4-501.11 Maintain equipment in good repair. Observed reach in cooler doors in the prep area damaged and in need of repair/replacing.

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 damaged floor tiles in the prep area. Repeat item, no points deducted due to low severity.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee on cook line cracking raw shelled eggs and grabbing spinach without washing hands and changing gloves. Ensure to change gloves when they are solied and when changing tasks. CDI PIC had food employee properly wash hands and donned new gloves. Spinach was added to an omlete and was cooked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice hot holding below 135F (see temp chart). CDI PIC had rice reheated to 180F during the inspection.

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 floor tiles missing and broken around stove top area. Ensure to maintain flooring in good repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lettuce in lettuce spinner stored as clean. CDI lettuce spinner taken back to be washed, rinsed and sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed lettuce spinner and several pans stored wet.

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 tea pitchers stored on floor.

4-501.11 Maintain equipment in good repair. Observed heavily rusted shelves in walk-in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee beverage stored improperly directly beside eggs on TPHC cart. CDI beverages relocated to approved location.

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 eggs holding on TPHC. Time eggs were removed from temperature control was not updated on label. CDI labeled corrected.

4-501.11 Maintain equipment in good repair. Observed heavily rusted shelves in walk-in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cuttingboard deeply scored, in-use on prep line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sausage in flip top cooler above 45F. Container of sausage not submerged in air flow of cooler. Observed lettuce in reach-in cooler above 45F. CDI sausage voluntarily discarded. All lettuce taken to be properly cooled.

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 eggs being held on TPHC not labeled with time removed from temperature control. CDI eggs labeled.

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 rice cooling out of temperature control; product below 135F. Observed lettuce, chicken salad and mac salad cooling tightly covered in walk-in cooler. CDI items uncovered and placed on ice bath to rapidly cool. EHS discussed with PIC of proper adequate ice bath/ice to product.

4-501.11 Maintain equipment in good repair. Observed shelves in walk-in cooler rusted/peeling paint.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by connected hose. CDI hose disconnected and relocated to approved location.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed QAC based sanitizer at less than 200 ppm.

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

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon offered cooked to order on menu. PIC did not have parasite destruction letter from supplier. CDI PIC contacted supplier, supplier sent letter during inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris inside near chute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs and hash browns holding out of temperature control. EHS recommends eggs and hash browns placed on TPHC. CDI documentation emailed to PIC. PIC completed policy. PIC will obtain timers.

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

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer stored clean with food debris stuck to surfaces. CDI dicer pulled and placed into dirty dish pit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-501.11 Maintain equipment in good repair. Observed handle on stand up cooler / freezer unit broken in need of repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce and sliced tomatoes stored in prep cooler (over stocked) measuring 50F; CDI products properly portioned and all temps observed at 45F and below at end of inspection.

(NO POINTS DEDUCTED) 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous multi-use customer drinking glasses stacked wet at both drink stations.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front drink station and back drink station.

4-501.11 Maintain equipment in good repair. Observed numerous plastic lids and containers with melted / damaged surfaces in need of replacing. Observed broken handle on stand up cold hold unit in need of repair.

(NO POINTS DEDUCTED) 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in restrooms in need of cleaning.

(REPEAT) 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes hot held in hot holding cabinet measuring 123F; Observed Pork ribs stored in hot holding cabinet measuring 119F. CDI both potatoes and ribs reheated to 165F and placed into hot holding cabinet. (staff states that products are dropping in temp due to prep after cooking process). Another heating / reheating process will be needed to ensure product enters holding unit above 135F.

(NO POINTS DEDUCTED) 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups stored with no protection, exposed to contamination / sneeze spray.