CITY BARBEQUE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potato salad pre-portioned in cold holding unit for catering orders being held above 41F. Upon further investigation, the cold holding unit had ambient temperature of 52. Affected TCS items were voluntarily disposed by PIC. Technician was called immediately and showed up during inspection to fix unit. EHS will return to verify unit is cold holding below 41F within 72 hours. REPEAT -3-

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 one pan of thick cornbread batter cooling in a deep, lidded metal pan in WIC. CDI - PIC placed batter in ice bath, offset lid, and frequently stirred product to facilitate cooling. REPEAT-0.5-

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 6 shakers with seasonings bearing identifying labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying pests in facility during inspection. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one scoop with handle directly in pan of mac & cheese. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking throughout facility on metal pans, plastic lexans, and plastic tubs. -0-

4-501.11 Maintain equipment in good repair. Observed one cold holding unit, used for catering orders, to be in disrepair. -0.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood vents for fryers with grease accumulation. Also observed fans in WIC with accumulation of black buildup. Increase cleaning frequency. REPEAT -1-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed shared dumpster area storing furniture (tables and chair). PIC indicated restaurant workers from next door use the area as break area. Remove all unnecessary items from dumpster area. Also observed both dumpsters with doors ajar, and one dumpster with a broken drain plug. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed 5-6 pans with food debris and residue present. EHS observed one pan with sticker residue present on exterior surface of pan stacked into other pans. CDI - PIC removed pans from service and placed in three compartment sink to be wash, rinsed, and sanitized. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous TCS foods in WIC above 41F (see temp chart). EHS observed ambient of WIC at 45F. After an hour WIC had cooled to 43F, however, WIC remained at 43F during remainder of inspection. EHS observed some TCS foods in far corners of WIC under 41F. PIC stated door is slightly ajar and latch for self closing is in disrepair. PIC stated procedures are available but unaware where to find them. PIC stated the GM would know more about the procedures for this situation. EHS provided education and further corrective actions that could take place if this was to happen again. PIC voluntarily discarded all TCS foods observed above 41F unless still actively cooling from preparation. PIC stated repair technician will arrive in 40 minutes. PIC stated that facility will voluntarily close until WIC can be repaired. EHS will return in 3 days to observe compliance. REPEAT. (3) 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 EHS observed cut boiled eggs and buttermilk ranch cooling in make unit. EHS observed inadequate cooling rate after 20 minutes. EHS observed eggs and ranch in plastic containers with tight fitting lid. CDI - PIC removed pans removed eggs and ranch and placed in reach in unit without lids to provide adequate airflow. (0.5) 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. EHS observed gaskets in make units accumulating food debris and residue. EHS observed shelving for storage of clean equipment and pans beginning to accumulate residue and debris. Increase cleaning frequency to avoid accumulation. REPEAT. (0.5)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed tiling in dish room area missing grout. EHS observed water and food debris accumulating in between tiles. Repair. REPEAT. (0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two halves of brisket in hot drawer below 135F. PIC stated this brisket is held hot but if found below 135F, procedure is to remove brisket and reheat in smoker until 165F. EHS advised to actively monitor the temperature throughout the day to deem if hot holding can be accomplished efficiently. CDI - PIC removed brisket and voluntarily discarded. (0) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous containers of to-go containers of cut eggs in top of make unit above 41F. EHS observed container holding to-go cups of eggs over filled. PIC stated eggs were placed in make unit night prior. CDI - PIC voluntarily discarded eggs. REPEAT. (1.50) 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two containers of flours in back storage without proper labels. Observed three shaker cups of seasonings by front hot bar without proper labels. CDI - PIC produced labels for all items. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple buckets of sink and surface sanitizer at 0ppm. PIC stated the buckets had been just prepared. PIC verified sanitizer is dispensing correctly. CDI - PIC removed all buckets and instructed food employee to make new buckets at correct concentration. (0.5)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiples stacks of pans being wet nested stored clean. PIC stated procedure is to stagger stack pans to allow for air drying. (0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving for clean pans and dishes above drain board of dish machine accumulating residue. Observed gaskets to make unit accumulating black residue. Increase cleaning frequency to avoid accumulation (0)

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 hand soap dispenser held together with tape by dish area. Repair. Observed flooring in dish area and throughout back kitchen needing new grout. 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 wall around dish machine accumulating black residue. EHS observed drain board needing to be sealed to wall to allow for easy cleaning. (0)

REPEAT, 10 DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers and lids stored as clean with date mark stickers still present and visible food residue. EHS will make a return visit within 10 days to reassess food contact surfaces. (-3) 3 DAY VR. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine dispensing 0PPM chlorine. Container of chlorine observed nearly empty with no replacement available onsite. Establishment will utilize Sink and Surface in sanitize basin of 3 compartment sink for ware-washing until new chlorine can be obtained. EHS will make a return visit within 3 days to determine proper sanitizer use for food contact surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce in front fliptop at 48F. CDI- PIC voluntarily disposes of lettuce. No other TCS items in fliptop observed over 41F. (-0)

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 sliced lettuce in fliptop without date mark. CDI- Employee voluntarily disposes of lettuce without date mark. (-0)

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pastrami on TPHC at warming counter without time label. CDI- PIC labels pastrami for time. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed second round of pastrami being pulled from hot drawer at 101F and placed on warming counter for TPHC. CDI- PIC reheats pastrami to 165F for TPHC and states hot drawer left open as reason for being below 135F in drawer. EHS reminds staff to utilize thermometer and confirm hot foods are 135F or higher before starting TPHC. (-1.5)

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed heavy grease accumulation on racks of meat smoker. Increased cleaning frequency is recommended. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many plastic containers stored as clean with sticker residue. CDI- dishes moved to wash basin for re-cleaning and sanitizing. EHS suggests obtaining dissolvable labels to aid in removal. (-1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 wiping cloths in soiled sanitizer water. Increased changing frequency is recommended. (-0)

4-501.11 Maintain equipment in good repair. Re-caulking needed at back prep area to seal gaps between wall and sink. (-0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dark residue inside ice machine. PIC states it is cleaned weekly. EHS recommends replacing ice machine which is stained and no longer able to be cleaned inside. EHS also observed food debris on top of chemical dish machine. Increased cleaning frequency is recommended to avoid re-contamination of clean dishes upon unloading. (-0.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with remaining sticker residue. CDI- PIC relocates to warewashing for re-cleaning and sanitizing. (-1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 build up of debris on top of dish machine and grease on the outside surface of lowboy handles. Increased cleaning frequency is recommended. (-.05)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into hand sink 3. (-0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed empty container of chlorine at dish machine, 0PPM measured from wash cycle. CDI- PIC refills sanitizer; measures 200 PPM on next run of machine. Repeat. (-3) 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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many dishes stacked wet at clean dish rack. (-0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed significant black buildup on non-food contact surface of ice machine. EHS recommends increasing cleaning frequency or replacing ice machine if it is stained and can no longer be made clean to sight and touch. (-0)

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. Re-caulking needed at can wash to maintain seal at properly restrain water from seeping out onto ground of surrounding area. (-0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sink and surface sanitizer at dish machine at too low of concentration. CDI- PIC replaced sanitizer container and effected dishes rewashed. 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 pork rib meat above 41F in walk in cooler from 1/16. CDI- PIC voluntarily discarded all meat and denatured. -1.5pts- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working containers of seasonings without labels. CDI- PIC labeled containers. -1pt- REPEAT

4-502.13 Single-use and single-service articles cannot be reused. Observed facility using aluminum foil to line some equipment. PIC stated foil is changed out once a week. CDI- EHS educated PIC on changing out foil daily and putting date on the foil to indicate what day it was changed. PIC removed foil.

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 tiles throughout facility with cracks and missing grout.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed date marking sticker residue stuck on stacked metal food containers. Observed a couple ladles with leftover food debris. CDI-Discussed cleaning procedures with PIC and items were placed in dish pit to be rewashed. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Ensure working bottles and shakers of spices/seasonings are labeled on cook line.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in back of house. Keep working to prevent and eliminate pests.

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 items stored on cook/prep line exposed to possible contamination. CDI- Employee inverted items to protect food contact surfaces of singe use containers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top flip lid of cardboard dumpster missing. Have replaced.

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 pasta salad cooling in a large deep plastic bin with top on. CDI-PIC placed cooled pasta on ice. -REPEAT VIOLATION- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet at clean dish rack. -REPEAT VIOLATION-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken stock cooling i walki in cooler and not meeting there cooling rate. Chicken stock has been cooling for an hour. CDI-PIC replaced the melted ice baths and stirred for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large container of chicken stock cooling with melted bags of ice in stock. CDI-PIC stirred chicken stock and replaced ice bags.

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

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 through front kitchen area and out back of house specifically near dry storage racks and dish machine area.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed plastic container of slaw at prep cooler with an expired date and time of 7/12/2022 10:59am observed at 2:00pm. CDI-PIC discarded slaw and replaced with fresh batch from walk in cooler.

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 unlabeled working containers of food at dry storage and back prep area. -REPEAT VIOLATION-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease and food debris on hot box handles as well as cooler handles and openings.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees. -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 container of cucumber lettuce being cooled in front prep cooler with lid covering product. PIC stated item was prepped an hour prior and placed in prep cooler to continue cooling. CDI-PIC uncovered cucumber salad and placed in walk in cooler to rapidly cool.

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 unlabeled working containers of food at dry storage and back prep area.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer at dish machine at 0ppm.Also observed 0ppm sanitizer reading at 3 compartment sink. PIC tried correcting sanitizer level for 3 compartment sink but readings stayed at 0ppm. CDI-PIC primed dish machine and got a final reading of 100ppm. VR-A verification visit will be conducted within 3 days to check sanitizer at 3 compartment sink. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with dried food debris. CDI-PIC placed can opener in dish area to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed baked beans in warmer at 120F. CDI- food employee reheated baked beans to 170F.

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

5-103.11 Capacity-Quantity and Availability - PF Observed water heater falling out of temperature range during peak demand. Verification required. Facility to hand wash dishes until water heater can be checked to attain proper temperature for dish machine use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several overstacked portioned cups of in-house made ranch, apple cider vinaigrette (garlic/oil mixture), and large metal pan of blanched fries at temperatures above 41F. See chart above. CDI - Top portion of vinaigrette voluntarily discarded. Ranch and fries taken to WIC and freezer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed some flies in back kitchen area by back door.

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 several pans of jacked macs in cooling process in WIC but all items were covered. CDI - All items uncovered. VR to be done by 2/26/21 for long term compliance. No signature needed due to COVID-19 guidelines.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. REPEAT. Observed some black buildup inside ice machine.

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 several pans of prepped mac n cheese in cooling process in WIC but items were all covered and stacked up on top of each other. CDI - Items uncovered and stored in a way to allow more air flow.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done inside fry cold drawers and on drying rack by dish machine. No signature needed due to COVID-19 guidelines.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some brown buildup inside ice machine.

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 REPEAT. Observed pork stock in cooling process in WIC but item only dropped 4 degrees in 19 minutes. Item had bags of ice inside for cooling, and covered. CDI - More bags of ice placed in stock and the stock was uncovered. Item is now cooling at a faster rate. 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 corn pudding in cooling process dropping 0 degrees in 21 minutes. Items were covered. CDI - Item uncovered and placed away from the WIC door. Item is now cooling at a faster rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads, mashed potatoes, cole slaw, and vinegar slaw in prep unit maintaining temperatures of 46F-48F. Items have been there overnight. Ambient air temperature of unit is 47F. CDI - All items voluntarily discarded. Insructed PIC not to store any TCS foods in unit until it is repaired. VR to be done by 8/22/20.

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 two containers of chicken strips dated with prep date 8/13 but were cooked on 8/12. Also observed cooked turkey without date mark. CDI - Labels of chicken strips dated with correct date. Turkey voluntarily 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 two containers of corn pudding and a large plastic container of pork stock in cooling process but covered and stacked on top of each other. CDI - Items uncovered and placed away from warmest part of WIC.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked ham in cooling process in WIC but not cooling properly. Ham finished cooking at 7:30 am and was placed at room temperature for one hour to cool before being placed in WIC. The ham was at 64F at 1:20 pm; it was not cooling properly and was not going to cool to 41F on time. CDI - Discussed with PIC about proper cooling rates and provided PIC with cooling chart. Ham voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed three knives with food debris and grease stored as clean. CDI - Items were sent for rewashing.

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 several items (hushpuppies, corn pudding, 6 pans of macaroni and cheese) in the cooling process in WIC that were prepped this morning and all were covered. CDI- All items were uncovered to allow more air flow.

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 a large covered tub of bones with some meat still attached from yesterday at 47F in the walk in cooler. Be sure employees are cooling bones as they cool all other TCS foods. CDI- Item voluntarily discarded. 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 a large covered tub of bones with some meat still attached at 47F in the walk in cooler. Bones were placed directly in tub and covered. These should be cooled the same as all other TCS foods. Facility uses sheet trays to cool most other TCS items. Cool bones properly before placing in tub with a lid. CDI- Item voluntarily discarded. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration between uses. Observed two quat sanitizer buckets with a low sanitizer concentration. Be sure buckets are changed when they are no longer at the proper concentration. CDI- Buckets changed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed a large, covered, and densely packed container of cooked chicken bones from yesterday at 53F in the walk in cooler. A turkey chunk that was cooked yesterday was also in the walk in cooler tightly wrapped in plastic, the center of the turkey was 46F - 47F. Ensure TCS foods cool within the proper parameters. CDI (corrected during inspection)- Chicken/chicken bones and turkey voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes and Brunswick stew holding below 135F in the hot prep line unit. Brisket was holding below 135F in the to-go hot box. Ensure all TCS foods in hot holding are held at 135F or above. CDI- Mashed potatoes, Brunswick stew, and brisket reheated to 165F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several containers of pulled chicken and collard greens dated 11/28. The pulled chicken had been cooked yesterday and put on sheet trays to cool. The chicken was then dated with the date it was portioned into smaller containers rather than the day it was cooked. The collard greens were moved from large containers to smaller containers. The date they were moved to smaller containers was placed on the greens rather than the date they were prepared. Ensure all employees are aware TCS foods must be dated with the date they were prepared. CDI- Collard greens and pulled chicken dates changed to 11/27.

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 bones that were cooled in a large, covered, and densely packed container. A large turkey chunk was cooled in tightly wrapped plastic wrap. Chicken and turkey were both still above 45F from last night. Ensure proper cooling methods are used for TCS foods.

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 one container of seasoning with a plastic cup stored inside. Only a scoop with the handle above the food can be stored inside the container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris/residue build up on the interior/exterior of the reach in freezer, shelves throughout facility, below the stove, and the table and shelves beside the deep fryer. Detailed cleaning needed on equipment throughout facility and cleaning frequency increased.

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 significant food and residue on the wall behind the racks of clean dishes in the ware washing area. Wall is in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed majority of equipment/utensils being stored with significant food debris. CDI PIC had all items broken down; rewashed and sanitized. REPEAT VERIFICATION REQUIRED.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken coming out of smoker at 148-152 degrees. CDI Chicken was placed back in oven and cooked above 165 degrees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter being stored at consumer area above 45 degrees. CDI PIC will place butter on TPHC for today and paperwork provided.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employe not wearing hair restraint while performing food preparation. Make sure food employees wear proper hair restraints when working with exposed foods, equipment and single service. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches and bracelets while performing food preparation. Make sure food employees remove all jewelry before beginning food preparation. REPEAT

4-501.14 Ware washing Equipment, Cleaning Frequency - C Parts of ware washing including spray arms, basin, baseboards shall be cleaned every 24 hours, prior to use, or as often as accumulation occurs. Observed clean equipment/utensils being stored on clean baseboard with significant food debris. CDI PIC had baseboards and equipment/utensils rewashed and sanitized. REPEAT Points not escalated due to points escalated with food contact surfaces.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Make sure to keep doors closed at all times. *Shared area, will contact other establishments.*

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one pan of egg wash being stored over ready to eat cucumbers and mac salad. CDI Egg wash relocated to bottom shelf below ready to eat foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed equipment and utensils stored as clean with food debris on it. CDI Item returned to ware washing. REPEAT Last inspection full points were taken for sanitizer concentration; due to this item being a repeat but not sited on prior two inspections; half points deducted. If seen in next inspection; full points will be deducted.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watches and bracelets while performing food dispensing and scooping food on plates. Make sure food employees remove all jewelry other than a plain wedding band to facilitate hand washing. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment/utensils. Make sure to spread out so equipment/utensils can air dry properly. REPEAT

4-501.14 Ware washing Equipment, Cleaning Frequency - C Parts of ware washing including spray arms, basin, baseboards shall be cleaned every 24 hours, prior to use, or as often as accumulation occurs. Observed food debris clogged in 3 spray arms attavhmentc and clean equipment/utensils on clean baseboard side with food debris. Make sure to increase cleaning frequency. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor dust on ceilings over food preparation area. Make sure to increase cleaning frequency. REPEAT Points not deducted due to overall effort of cleaning prior items listed last inspection. If seen in next inspection, points will be deducted.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee at ware washing spreading out food contact surfaces. Food employee pulled cell phone out of back pocket, used it to change music and then proceeded to continue with touching clean food contact surfaces. CDI Food employee stopped and directed to wash hands. REPEAT 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee handling cash/money and then proceed to don gloves. CDI Food employee directed to wash hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce such as greens, tomatoes and lettuce being stored over cooling chicken stock and containers of corn pudding. CDI Items were relocated. Points not escalated due clarification regarding closed containers of ready to eat foods. If seen in next inspection; points will be deducted. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed more than 5 sanitizer buckets prepared at beginning of inspection used to wipe food contact surfaces reading 0 ppm for concentration of quat ammonium. Sanitizer was out at 3 compartment sink. CDI Sanitizer was loaded and tested to read 200 ppm of quat ammonium. . . . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple equipments, utensils, parts for robocutter and dicer parts with food debris on it. CDI Items returned to ware washing.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken stock cooling in walk in cooler not meeting the time/temperature parameters during visit. If intervention would not have occurred; product may not have met cooling parameters. Product was cooling at a rate of .028. Please see temperature chart.

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 stock in a large plastic container not meeting cooling parameters. Chicken stock was in a deep think plastic container with 2 bags of ice water in it. In order for the cooling method to be effective, make sure to change out ice bags, actively stir or use smaller pans.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the food establishment. Make sure to have pest control address and keep doors closed.

2-303.11 Remove jewelry on hands and arms while preparing food/dispensing food. A plain ring, such as a wedding band, is allowed. Observed two food employees wearing bracelets/watches. Make sure food employees remove all jewelry other than a plain wedding band when preparing food/food dispensing.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed wax paper and boats for fries being stored beside hand sink where soap and water is coming into contact with them. CDI Items moved further away from hand washing sink. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment that was processed yesterday/this morning. Make sure to spread out so sanitizer works effectively.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing shall be cleaned every 24 hours, prior to sue or as often as accumulation occurs. Observed spray arm with debris stuck in it. Make sure to clean prior to use.

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 minor dust on fans in walk in cooler. Make sure to keep clean especially when food is being cooled sometimes uncovered.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee pulling pants up and touching apron etc; food employee then proceeded to don gloves. CDI Directed food employee to stop and wash hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce (lettuce and greens) being stored over ready to eat foods (cooked green beans, cheeses etc). CDI Spoke to PIC regarding storage order and will rearrange.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer out at ware washing, observed sanitizer buckets reading less than 100 ppm for quat ammonium. CDI Sanitizer at ware washing replaced and buckets will be swapped out. Sanitizer solution was 78 degrees, explained to PIC that manufacturer instruction states for mix temperature to be room temperature no greater than 75 degrees to ensure a false reading.

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 handle of scoop laying down on food. CDI Scoop removed and returned to warewashing.

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 boats being stored next to hot wells with food debris on them. CDI PIC volntarily toss boats. Make sure to store in a protected manner. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Make sure to keep closed. *Shared facility, will contact other food establishments.*

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 3 food employees not using a protective barrier to turn off the faucet. CDI Spoke to PIC regarding training for adequate hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates, utensils and ramekins deemed as clean with food debris on it. CDI All items return to ware washing.

W3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked beans, macaroni and cheese, and green beans not being held at 135 degrees. CDI All items were reheated to 165 degrees.

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 sauteed onions, peppers, coleslaw vinegar, and regular coleslaw in flip top prep unit without a date mark. CDI Items were allowed to be date marked. Observed frozen macaroni and cheese and other sides not date marked. CDI Informed PIC to make sure to label the day of preparation and frozen date to ensure proper date marking. **Observed pork being added to baked beans and dated for today. CDI Explain to PIC needs to go by the day the pork was cooked.

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 4 containers of salad that were prepped and placed in walk in cooler for cool down. Containers were tighly sealed and stacked on top of each other. CDI Containers cracked for ventilation and spread out. REPEAT.

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

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 on counter within reach of customers not protected from potential contimination. Make sure to protect.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and splatter on drying racks, spice racks and shelving in walk in cooler. Observed build-up and sticky reside on nonfood surface of soda machine. Make sure to increase cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed doors open to trash receptacle and significant debris and waste. *Shared facility, will contact other food establishments upon next visit.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in red bucket at 50 ppm QAC. CDI- remade above 200 F

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled red bucket of sanitizer. CDI- 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 pasta cooling at 73 F in covered bus tub in walk in cooler. CDI- re ice bathed 41 F

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

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 wiping cloth in soiled santiizer solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal pans tight stacked wet.