BOBBEE O'S BBQ

4-501.11 Maintain equipment in good repair. Observed rear handwashing sink needing to be reattached to walk. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at hot holding station with stains and deep gouging. Replace/resurface cutting board so that it is smooth and easily cleanable. -REPEAT- -1 point-

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 splash, residues, and food debris on non-food contact surfaces of cooking equipment, shelving, and holding equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 debris on floor of walk in freezer. -0 points-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed small container of cooked chicken with a discard date of 1/12 in walk in cooler. CDI - Chicken was discarded. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed torn and hanging gasket on hot box door. Replace gasket. -0.5 points-

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 cooling fans in walk in cooler with abundance of dust build up. Observed lower portions of hot box with food splash and residues. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 handwashing sink next to high temp dish washer detached from wall. 6-501.16 Store mops for air drying after use. Observed mops stored in mop bucket when not in use. Store mop in manner that facilitates air drying. -REPEAT- -0.5 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in male restroom. CDI - Paper towels were provided. -0 points-

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 three, covered, stacked, full hotel pans of pinto beans (prepared two days prior) holding at 45F to 46F in walk in cooler. PIC stated that pans have not been removed from refrigeration since preparation. CDI - Pinto beans were discarded. Pinto beans are room temperature prepared from canned. Cans are stored on shelving in dry storage area. Cooling methods were discussed with PIC. PIC has been advised to cool TCS foods uncovered, unstacked, and to ensure TCS foods are meeting cooling parameters using available thermometer. PIC has also been advised to refrigerate cans of pinto beans to assist in cooling. -REPEAT- -3 points- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 covered and stacked full hotel pans of pinto beans in walk in cooler that failed to meet cooling parameters after two days of cooling. CDI - Pinto beans were discarded. PIC has been given informational handouts for cooling room temperature prepared and heat treated TCS foods. -REPEAT- -1 point- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cutting and preparing TCS foods without wearing a head covering. -0 points-

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 plates in dry storage area stored without covering or wrapping. -0 points-

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 vent fans in walk in cooler with build up of dust. Observed non-food contact surfaces of fryers with build up of food debris and splash. Observed date stickers attached to outside portions of food storage pans, observed oil and splash on hood system. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-501.16 Store mops for air drying after use. Observed mop stored in mop bucket when not in use. Store mop in manner that facilitates air drying. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 4-stack of black bowls with food debris accumulation stored as clean, metal pans by dish machine stacked with food debris and sticker residue stored as clean, and pan holding utensils with food debris accumulation. CDI- PIC removed items to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 4 metal pans of greens temping above 41F after cooling overnight. CDI- PIC voluntarily discarded items. *REPEAT* 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 pans of yams, 18 racks of ribs, and a bin of pulled chicken temping above 41F in WIC. CDI- PIC voluntarily discarded items. EHS to provide product disposition form. 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 TCS items not cooling through parameters. CDI- see item #20. Observed Macaroni salad cooling at a rate of .06F/min in 2D RIC. CDI- PIC removed lid and moved item to WIF to rapidly cool. EHS and PIC discussed effective cooling methods. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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 grease and food debris accumulation on hood system, food debris accumulation under equipment in WIF, and sticker residue on the outside of pans throughout facility.

5-205.15 Maintain a plumbing system in good repair. Observed handwash sink at back of facility in need of repair. Water spraying dissuades employees from washing their hands properly. PIC stated that a work order had been put in.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees speaker stored on prep table while a TCS food was being prepped.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Employee wash hands properly and then turn off faucet using their bare hands without a barrier. *CDI - EHS educated employee on importance of using a barrier to turn off the faucet to avoid recontamination. Employee rewashed hands properly and used a barrier.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P- *Observed - Dish Machine unable to reach a sanitizing temperature of 160F. Facility will wash dishes in dish machine then sanitize them using 3 compartment sink. A verification visit will be conducted within 72 hours to verify dish machine is repaired and able to reach a rinse temperature of 160F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Chicken wings and pulled chicken from Sunday in large lidded plastic bus tubs from Sunday. *CDI - PIC voluntarily discarded items. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Chicken wings and pulled chicken from Sunday in large lidded plastic bus tubs in WIC above 41F, showing items weren’t cooled properly. *CDI - PIC voluntarily discarded items. 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(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer cloth and bucket stored on the floor in front of HH Steam Table. *CDI - Employee placed it on HH steam table lower shelf to remove item from the floor.

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 - Employee wash their hands for less than 20 seconds as well as turn off the faucet without using a barrier causing recontamination of their hands. *CDI - PIC educated employee and pointed out hand wash sign describing proper handwashing procedures. Employee rewashed hands demonstrating proper handwashing. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-305.14 Unpackaged food shall be protected from contamination during preparation. *Observed - sheet tray of thawing cooked brisket on top of another thawing cooked brisket. exposing cooked brisket to possible contaminants from bottom sheet tray that was previously located on shelving. *CDI - PIC moved top brisket to separate sheet tray next to other briskets. removing food contact surface of possible contaminants.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - 2x Shelves in need of repair in walk-in cooler. PIC stated they've been working on getting it fixed and have obtained all parts needed to do so. NOTE: Establishment shows progress and urge to get issue resolved. 4-501.11 Maintain equipment in good repair. *Observed - Dish Machine with an excessive leak. NOTE: PIC has list of quotes to have equipment replaced, plans to have machine replaced prior to next inspection.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink (McDonald’s orange juice) cup stored inside of prep unit, mixed in with retail product. Avoid storing employee drinks in areas where they can contaminate food. CDI- drink discarded, EHS discussed drink storage with PIC during wrap up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean dishes stacked together at dish pit, outside of stacked pans still have sticker residue, have not been properly cleaned and stored. Inside (food contact surface) of pans are contacting outsides of pans with sticker residue when stacked together. Ensure stickers are fully removed before running dishes through dish machine. EHS showed PIC some of the dishes during wrap up. CDI- dishes removed for cleaning. EHS suggests dissolvable stickers for ease of use to avoid this issue. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 4 or 5x large pans of cooked and cut brisket stored in metal containers with no label. Observed cooked whole chicken in walk in cooler with no date label. CDI- PIC discussed date labeling with PIC, able to identify date cooked/prepped for product (cooked and cooled/prepped yesterday, no date placed on product), able to affix labels to products during inspection. EHS discussed date marking procedure with PIC, EHS suggests reminding employees of requirement and ensuring large batches of products are always date labeled. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 plastic bus tub with smoked chicken marked discard 3/5, past date marking window. CDI- product voluntarily discarded during inspection. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed 1x area of shelving in the walk in cooler that was damaged. Rack was in the middle on the left side.

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. 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 areas of flooring with damage underneath prep sinks area across from walk in coolers.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pork cooling at .033. After separating the pork into smaller pans cooling rate was .96 For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open bag of hotdogs in WIC without date 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 2 tubs of ribs with exp date of 10/17. PIC states it was cooked on 10/17. CDI PIC corrected the date. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 food cooling with lids still on. Also observed pan of pork cooling in large metal bowls. CDI. PIC removed lids and separated pork out into smaller pans. 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 .

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

3-302.15 Wash fruits and vegetables prior to use. Observed tomatoes not being washed before use. CDI PIC washed tomatoes

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 food handler with gloves on at the prep line touching the hot holding cabinet handle and then proceed to handle ready to eat foods with gloves hands. Remove gloves when changing tasks, this includes opening the hot holding cabinet door. CDI - PIC provided education to the food handler and the food handler properly washed their hands. Provided additional education to food handlers on when to wash their hands.

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 Mac salad had a discard date of 7/13. CDI - PIC discarded. 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 .

REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed degreaser, Clorox, multi service cleaner and detergent on the drain board of the 3-compartment sink. CDI - PIC relocated chemicals.

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 cleaning needed for shelves, racks and miscellaneous equipment to remove build up. Observed interior non-food contact portion of the ice machine accumulating residue. Clean.

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. 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. 6-501.11 Floors, walls, and ceilings; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Floors, walls, ceilings; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning and repairs to ensure cleanability and eliminate standing water (repeat). Observed coving in need of repair, especially near and across from walk-in. Observed ceiling vents and ceiling tiles in need of cleaning to remove dust build up.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee bottled water in reach in cooler. CDI - PIC removed.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC on duty w/out food safety training. Verification visit required to ensure compliance with the Food Code and food safety precautions such as temp checks for TCS foods, and other duties are performed. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty w/out food safety training. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chub of ground beef stored above whole cuts of meat in the walk-in. CDI: these items where discarded to to temp violations (see #22). For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed equipment, stored as clean, with food debris and residue. CDI: these items were taken to warewashing for w/r/san. Repeat. Observed bulk dry containers in need of cleaning. Verification required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Cleaning needed for ice machine to remove build up. Observed build up in ice machine. Repeat

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed brisket, placed in freezer at 9:30 a.m., at temp above 70F at 1:30 p.m. Then observed 2 remaining whole cuts of brisket, temped at 4:00 p.m., at temp above 41F CDI: brisket 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the walk-in at or above 50F. CDI: all items voluntarily discarded and facility voluntarily closed. Compliance visit required to ensure walk-in is operating properly prior to re-opening. 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 . 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P Observed raw shell eggs in walkin at 52F. CDI: eggs voluntarily discarded For more information, 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 bottle of bleach stored above boxed beverages. CDI: bleach properly relocated. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bucket of chlorine sanitizer concentration above 200 ppm. CDI: sanitizer re-made to correct concentration.

3-501.15 Quickly cool foods to meet temperature requirements: use methods such as open/vented shallow pans, large ice baths and active stirring - for thick items such as brisket, cut in portions to facilitate cooling. Cold air must flow around product to remove the heat. -Pf Observed thick, whole cuts of smoked brisket which did not meet the cooling parameters, see also #20. CDI: Brisket 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 small roach

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee w/ beard, preparing food w/ no guard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet equipment, stored as clean, stacked tightly.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed sauce stored in "Lowes" buckets, must be stored in approved containers meant for food storage. Verification required. 4-501.11 Maintain equipment in good repair. - Observed rusted racks used to store bulk condiments (repeat), etc.. Observed hot cabinet door that will not close tightly and can opener that is rusted and attached by rusted screws

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed testing device not operable (no batteries). Repeat. Verification required. Please note this violation must be corrected or permit action may be taken.

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 cleaning needed for shelves, racks and miscellaneous equipment to remove build up.

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. 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. 6-501.11 Floors, walls, and ceilings; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Floors, walls, ceilings; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning and repairs to ensure cleanability and eliminate standing water (repeat). Observed coving in need of repair, especially near and across from walk-in. Observed ceiling vents and ceiling tiles in need of cleaning to remove dust build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed aprons and drink cups and bottles stored throughout. CDI: items properly relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris and residue on utensils stored in pans in dish area and in the bottom of the storage pans. CDI - All pans were moved to be cleaned. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue build up in ice machine. Needs cleaning.

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 multiple foods dated as expiring in April. Observed dates marked a 7 on some containers. CDI - Employee had accidentally written 4 instead of 3 for the month and some containers only the day was written. Dates were corrected. 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 .

4-501.11 Maintain equipment in good repair. Observed shelving used for storing sauce bottle heavily rusted. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards with moderate scoring stored above prep table. REPEAT.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facilities dish machine thermometer plate was not operating. Batteries were dead and facility did not have extra. VERIFICATION REQUIRED.

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 corner trim piece at back door separating from wall (to the left of the door). Observed standing water in various parts of kitchen due to “dips” in floor. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed yams being held below 135F in hot hold cabinet. Product reheated between @9am-11am. CDI: Education provided and product reheated in oven(176F). REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed steam well in poor repair - unable to maintain TCS foods at or above 135F. PIC stated table out of use and service order placed. Facility currently utilizing hot holding cabinets until repaired. Observed shelving used for storing sauce bottle heavily rusted. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards with moderate scoring stored above prep table.

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 vents in walk-in cooler soiled with dust buildup around edges. REPEAT VIOLATION.

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 corner trim piece at back door separating from wall (to the left of the door). Observed standing water in various parts of kitchen due to “dips” in floor. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: Sent to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several TCS foods being held below 135F in hot holding cabinet. PIC stated products reheated in oven to 165F then placed into unit @10am. Hot holding unit turned off. CDI: Education provided, unit turned back on, and products reheated to above 165F in oven(166F, 171F).

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 shelves in walk-in cooler soiled/stained with food waste.

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 corner trim piece at back door separating from wall (to the left of the door). Observed standing water in various parts of kitchen due to “dips” in floor. Observed corner trim piece missing/separating at prep sink. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at women’s restroom hand sink. CDI: Food employee provided paper towels.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water dish machine unable to reach 180F for sanitize cycle. Machine reading 147F-151F and EHS dish thermometer reading 149F. PIC contacted service repair company during inspection. CDI: Food employee set up manual W/R/S at three compartment sink. REPEAT VIOLATION.

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 several large insert pans of yams cooling in walk-in cooler stacked 4-5 deep and covered with aluminum foil. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling.

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 corner trim piece at back door separating from wall (to the left of the door). Observed standing water in various parts of kitchen due to “dips” in floor. REPEAT VIOLATION.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water dish machine unable to reach 180F for sanitize cycle. Machine reading 156F and EHS dish thermometer reading 156F. PIC contacted service repair company during inspection. CDI: Food employee set up manual W/R/S at three compartment sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed large bus tub of batter stored on prep table uncovered. CDI: PIC covered with lid.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with moderate scoring stored above prep table.

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 corner trim piece at back door separating from wall (to the left of the door).

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written policy for vomit & diarrhea clean up. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above milk in walk-in cooler. CDI: Education provided and PIC rearranged storage order.

4-204.115 Warewashing Machines, Temperature Measuring Devices Observed no hot water dish thermometer capable of reading max/min temperatures. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed three large insert pans of sweet potatoes prepared on 07/21/21 being held at 41F. Product placed into walk-in cooler and covered to cool. PIC stated facility does not keep cooling or cold holding logs. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings being held below 135F in basket above fryer. PIC stated process is to bread wings, fully cook, hold in basket if there are extra, then drop again before serving. PIC stated product prepared @1pm. CDI: Education provided and food employee reheated wings to above 165F- 206F. REPEAT VIOLATION.

GENERAL COMMENT: 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 food employee date labeling several foods in 2-door glass reach-in cooler upon arrival for inspection. NOTE: failure to date label immediately upon prepping can result in food being discarded. CDI: Education provided and all foods 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 sweet potatoes cooled overnight in walk-in cooler in insert pans covered with aluminum foil. See violation #18 for more details. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards heavily scored, some with heavy black buildup formed on them. CDI: PIC voluntarily discarded boards with black buildup.

5-205.15 Maintain a plumbing system in good repair. Obsevrved leak at bottom of faucet on hand sink at front counter. Observed large leak under meat prep sink causing standing water throughout majority of kitchen. PIC stated work order has been placed and staff are currently using squeegee to keep floors clean.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce stored over RTE sauces: Mayo, spciy sauce, mustard. And RTE: Lettuce, carrots, onions that are cut and ready to use. CDI-PIC got an food employee to change storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 1 container of chilli in the HH unit that was 123F. PIC asked employee if they had temped it before putting it in, they responded no. It had been made yesterday and they reheated it at 12pm. CDI-EHS had food employee reheat it to 165F.

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 brisket and whole beef roasts that were sitting on the counter while food employee was seperating the meat. There were 4 pieces in a container on the counter and the food employee was taking a while to cut one piece. The other pieces were 112F. PIC said they came out around 11:30. CDI-EHS explained when they are not actively cutting the large pieces of meat they need to put them in the WIC or WIF. PIC si using the freezer for a lot of the cooling process. PIC did not sign due to Covid protocols.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in the dry goods area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit handles in need of cleaning, inclduing the outside of the ice machine.

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 WIC floor building up water underneath the metal T-bracket. Observed build-up around the cervices of the floor.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee come from outside-to the bathroom-to the kitchen, all with no handwash. Food employee explained they washed their hands in the bathroom. CDI-EHS made food employee wash hands because all employees need a handwash as soon as they enter the kitchen.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at one handsink in the kitchen. CDI-PIC provided soap.

3-601.11 Standards of Identity - C Observed baked goods made from a differnet company with the company name, product weight, major allergen info. but no ingredient list in descending order.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bread roller with build-up of what appears to be burnt on grease or plastic. Fan used on the kitchen area with dust build-up. Needs to remain clean. PIC did not sign due to Covid protocols.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several bags and boxes of trash sitting outside of the dumpster bin. Area needs to remain clean and trash in the receptables.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed cut tomatoes stored for use with mold on the top. CDI-PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC holding food at 45F or above. PIC said they keep the door open a lot during prep. Closed WIC, cooler was 45F ambient air temp. All TCS food that was not in temp was voluntarily discarded. See temp chart. PIC called maintenance person and temporarily shut down restaurant. REPEAT. Since this is a repeat violation EHS suggested keeping a log of all cold holding units and for them to temp some items in the morning. VR required 7/09/2020.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar and brown sugar in a large cotnainer with no label.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed 2 tongs stored hanging on the wall, directly touching the wall behind it.

4-501.11 Maintain equipment in good repair. Observed WIC holding at 45F. PIC called maintenance and they are coming today. They will also be installing an air curtain to help keep cold air in during prep. Observed broken shelf in the walk in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves, WIC fans and ceiling, and handsink all need 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 wall tile by the WIC

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored clean with green pepper residue on the blades. Observed ice scoop sitting in a dusty container. CDI-PIC took items back to be washed/rinsed/sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers sitting on grill at 120F, PIC explained they were hot holding. CDI- PIC re-heated hamburgers to 188F.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed hot shot raoch killer in kitchen. PIC explained they use a commercial company for this. CDI-PIC voluntarily discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed 3-comp sink set up with quaty, and no quat test strips to be found. CDI-PIC drained quat, is substituting with bleach for now (they have bleach test strips) will email me with confirmation of new strips. VR required 12/02/2019.

5-205.15 Maintain a plumbing system in good repair. Observed prep sink the back prep area leaking pretty heavily. PIC explained they have a maintenance person coming out today and will get them to fix. VR required 12/02/2019.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster area with clutter and grease trap full.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles in dining area with residue build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. Brisket 48F, Potato Salad 51F, and cole slaw 45F were voluntarily discarded. Majority of TCS foods in walk in cooler temped between 42F and 44F, EHS advised facility to have unit looked at so that the temperature of the walk in cooler can hold at or below 41F. Foods will not be held longer than 4 days until facility can get unit to hold at or below 41F.

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 pulled chicken cooling in walk in cooler tightly covered. CDI, cover was removed from pan to allow cooked chicken to rapidly chill.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar and chicken batter in large plastic containers located in dry storage area not labeled.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy accumulation of food debris in bottoms of hot boxes, reach in freezer, and walk in freezer. Observed walk in cooler ramp damaged and rusting. REPEAT VIOLATIONS. Observed residue build up on the top of dish machine.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster area with lid opened and one sliding door open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter build up around trash can area, cleaning around dumpster 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 floor throughout facility around and underneath equipment with excessive food and grease build up. Extensive food and grease build up present around smokers and hot boxes. REPEAT VIOLATION.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection until last 15 minutes of walk through. 2-101.11 PIC shall be present during all hours of operation. -PF Observed no person in charge present until last 15 minutes of walk through. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of managerial control in kitchen as evidenced by poor handwashing, date marking inconsistencies, sanitizer issues and food storage.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Through discussion no employees were aboe to name foodborne illnesses and symptoms. CDI: Employees educated on policy during inspection today and PIC was directed to link at bottom of EHS email to get copies of the employee health poster. Facility does have an employee health policy in place. EHS recommends going over policy more frequently with staff.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on top of a prep surface directly adjacent to single service items and bread. CDI: Employee drink relocated.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees wash hands and then recontaminate hands by turning off faucet with bare hand. CDI: Employees corrected and rewashed hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee on cellphone move straight to donning gloves with no handwash. CDI: Employee washed hands and then donned glvoes.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several food items in walk in cooler open and unprotected including raw chicken, shredded cheeses, and sliced american cheese. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready to eat ribs in walk in cooler. CDI: Items re-organized.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine deflector plate with pink build up. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 50ppm Quat sanitizer at 3-comp sink. VERIFICATION REQUIRED 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employees are using thermometer to poke holes in tops of containers and then storing thermometer without cleaning it. Thermometer had extensive food build up on probe, in cover, and around top of thermometer as well. Ensure utensil is cleaned between uses.CDI: Thermometer cleaned.

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 no datemark on tub of feta cheese. CDI: Product voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hot dogs date marked for discard on 3/22. CDI: Hotdog date corrected based on them being opened yesterday. Through discussion, employees stated food is datemarked with the day that it must be discarded. Observed tubs of chicken with 3/9 dated. PIC stated this was the day it was prepared. Products properly dated. Ensure consistency in date marking system. Observed cheeses with no date mark. CDI: Products dated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in 0ppm sanitizer. CDI: PIC made a bleach solution sanitizer to store wet cloths in. SEE #14.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee belongings including a speaker and headphones stored on clean equipment. CDI: Employee items relocated to designated area. Equipment washed, rinsed, and sanitized.

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 items stored in containers with food in and on them at main prep/cook line.

4-501.11 Maintain equipment in good repair. Observed split/damaged gasket on right door of reach in freezer. REPEAT VIOLATION 4-502.11(A) Maintain utensils in good repair. Observed cracked bus tub being used to store raw ribs.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy accumulation of food debris in bottoms of hot boxes, reach in freezer, walk in freezer, and toaster. Observed walk in cooler ramp damaged and rusting. PIC stated that facility is in the process of repairing the area. Observed microwave with heavy food debris. Observed large, industrial fan with dust build up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor throughout facility around and underneath equipment with excessive food and grease build up. Extensive food and grease build up present particularly around smokers and hotboxes. Observed heavy dust accumulation on vent covers and adjacent ceiling tiles and wall areas.

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 greens cooling while covered with a lid in the walk in cooler. CDI - greens were placed in the freezer to rapidly cool; see temperature chart.

General comment 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one live cockroach in the facility. PIC stated the pest management came out to spray 2 days ago. Keep up with pest treatments and treat as often as necessary.

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

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 89F water in the steam well. CDI - utensils were moved to another steam well and maintained at least 135F.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the right door of the 2 door freezer and a split gasket on the walk in freezer. Replace gaskets. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Seal the wood on the potato slicer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter labeled keep refrigerated holding out of temperature control. CDI product placed on TPHC procedure. PIC stated non-TCS butter products will be used going forward.

3-501.13 Use approved thawing methods. Observed chicken thawing in standing water in prep sink. CDI chicken placed in container and water allowed to flow of side of container.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage and cell phone stored on hot holding surface.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled chicken and BBQ sauce holding below 135F. CDI-heating elements turned up to high, chicken reheated to 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. In use utensils were found stored in water on a heating unit less than 135F

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat food in the walk-in cooler. CDI-eggs relocated to a lower shelf.

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

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed hamburgers re-heating on the stove without enough heat to achieve required heating requirements. CDI-heat increased for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a non-working freezer with thawed food stored inside. CDI-all product was voluntarily discarded. (Did not escalate points because of significant improvement on walk-in cooler temperatures from last inspection)

Re 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 brisket not datemarked as required. CDI-brisket datemarked. 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 commercially prepared chili and feta cheese held beyond the discard date. CDI-product discarded. Observed the food in the walk-in cooler holding between 42-45F, however the facility is using a 7 day discard date on product. Only food that can be held below 41F can be datemarked for 7 days. Product held between 42-45 can be held for 4 days. CDI-all product was assessed and the datemarking adjusted to 4 day hold Ensure that old datemarking sticker labels are removed as required VERIFICATION REQUIRED

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical soap, sanitizer and sternos held above food and paper products in the dry storage area and front line. CDI-product moved to a lower shelf. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed bleach sanitizer at a concentration higher than 50ppm. CDI-sanitizer diluted to correct concentration.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed water leaking onto dessert containers below. CDI-product voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed a non-working upright freezer and a desert display case with a water leak. Repair or replace. CDI-PIC states that a work order will be put in for repairs. VERIFICATION REQUIRED.

5-501.111 Keep storage areas and bins for waste in good repair. Observed odors and grease accumulation around outside grease dumpster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed entire walk-in cooler holding above 45F (see temperature chart) CDI-all product voluntarily discarded by PIC. (PRODUCT DISPOSITION FORM PROVIDED) VERIFICATION REQUIRED.

. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer not labeled as required. CDI-bottle labeled 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of chloine sanitizer > 400ppm. CDI-sanitizer diluted to correct concentration.

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

4-501.11 Maintain equipment in good repair. Observed walk-in cooler unable to maintain temperature below 45F. All product in cooler holding above 45F. (see temperature chart) Heavy ice accumulation and leaking observed under fan. CDI-All product voluntarily discarded. PIC called technician for repairs. FACILITY VOLUNTARILY CLOSED AND will not REOPEN WITHOUT HEALTH DEPARTMENT APPROVAL. VERIFICATION REQUIRED

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips for 3 compartment sink. VERIFICATION REQUIRED.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee beverage stored on or above preparation surfaces. CDI beverages voluntarily discarded.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed hot dogs stored in bulk with moldly hot dogs. CDI moldy hot dog voluntarily discarded. Container taken to be properly washed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed hot dogs, turkey bacon and brisket in storage not properly protected. CDI hot dogs and turkey bacon voluntarily discarded. Brisket rewrapped.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed facility holding to-go order in large cambro boxes. Food inside to-go box was holding below 135F. CDI entire box voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large briskets holding out of temperature control, top layer was 109-122F. Observed pulled chicken in walk-in cooler at 50F. Observed employee preparing large quantity of pork; entire container holding out of temperature control. CDI briskets were reheated above 165F. Pulled pork was placed in walk-in cooler uncovered to rapidly cool since chicken had been pulled within the past two hours. Pork in prep was placed in walk-in cooler to rapidly cool. REDUCE TIME ALL ITEMS ARE HELD OUT OF TEMPERATURE CONTROL. IF ITEMS MUST BE HELD OUT OF TEMPERATURE CONTROL, HOLD ITEMS ON AN ADEQUATE ICE BATH DURING PREPARATION.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hot dogs, chili, cooked bacon and chicken wings not date marked. CDI hot dogs and bacon voluntarily discarded. Chili and chicken wings labeled. ALL ITEMS HELD AT 42-45F MUST BE USED OR DISCARDED WITHIN 4 DAYS. ITEMS HOLDING 41F OR BELOW MAY BE USED OR DISCARDED AFTER 7 DAYS. Observed varying temperatures and PIC unsure of when several items were prepared. Improvement needs to be made on date marking procedures.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two buckets of sanitizer not labeled. CDI sanitizer was taken to dish area. PIC stated he will label buckets after properly washing. 7-201.11 Store toxic materials to avoid contamination. -P Observed two buckets of sanitizer improperly stored beside clean dish storage. CDI sanitizer removed.

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 whole briskets cooling in mass quantity out of temperature control. Observed pulled chicken cooling tightly covered in plastic bus tubs. CDI briskets were reheated above 165F to properly cool. Pulled pork was placed in walk-in freezer to rapidly cool. Properly cool all items after cooking and preparing. REDUCE TIME OUT ARE HELD OUT OF TEMPERATURE CONTROL.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue on several containers. 4-501.11 Maintain equipment in good repair. Observed split gasket on walk-in freezer.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed waste stored around dumpster area.

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

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 large briskets prepared this morning tightly stacked/wrapped. CDI briskets were removed from walk-in cooler, foil removed, placed on sheet pans and then in walk-in freezer to rapidly cool.

6-501.111 Controlling Pests - PF Observed several flies throughout kitchen and serving areas.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food debris; smoker, reach-in freezer bottom.

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 package of hot dogs and package of hot sausage in walk-in cooler not date marked. CDI packages 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 working container of dry goods not labeled with content. CDI container labeled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage improperly stored above food in reach-in freezer. CDI beverage was discarded.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed chicken breading not in use not covered. CDI chicken breaking was covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed internal racks of smoker heavily soiled. Observed diced stored with food debris. CDI diced moved to 3 comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed homemade BBQ sauce holding out of temperature control. PIC stated BBQ sauce has been tested and is not a PHF. CDI PIC arrived during inspection and provided documentation stating pH is less than 4.6 per NC State University. Maintain documentation on file and accessible.

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 opened container of chili in walk-in cooler not date marked. CDI chili back dated.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in 3 compartment sink too strong. CDI sanitizer diluted and tested at proper concentration.

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 working containers of dry goods not labeled. CDI items labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed meat cooling with nonfood contact surface of pan stored in direct contact with tops of meat. CDI pan was removed.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue on several containers. Observed several plastic containers melted. Observed several plastic containers discolored.