CITY BARBEQUE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed serving spoon, stored as clean on drying rack, with build up of food debris. CDI - Serving spoon was moved to mechanical dish machine to be washed, rinsed, and sanitized. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings with a cold holding temperature of 50F over-stacked in flip top cooler. Chicken wings stored below fill line were 41F or less. CDI - Chicken wings above fill line were discarded. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large bins of spices and ingredients in food storage areas without labeling. Observed working containers of ingredients and oil on cook line without labeling. -1 point-

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 sanitizer container with in-use cloths in heavily soiled sanitizer. CDI - Sanitizer was changed. -0.5 points-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal pans on drying rack that were not stored in a self-draining position (wet stacking). -0 points-

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 floor tiles near fryers. Repair/replace tiles. 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 splash, debris, and resides on flooring under prep areas, under tables, and under cooking equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on interior surfaces of ice machine. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked brisket hot holding in heated drawer at 123F Observed quarter and half cooked chicken hot holding in hot box at temperatures between 120F and 123F. Smaller portions of brisket are removed from hot box and moved to heated drawer for service. PIC stated process for cooking chicken is to fully cook, hot hold in hot box until chicken can be shredded, and then taken to walk in cooler to begin the cooling process. PIC stated that chickens were cooked approximately one hour prior to inspection. CDI - Small portion of brisket was placed on TPHC and will be used during inspection. Chickens were left to begin the process of shredding. PIC has been advised to hot hold cooked brisket and chicken at 135F or above until service or shredding and to conduct frequent temperature checks of hot holding equipment. -REPEAT- -3 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residues on handles of hot box, refrigerated drawers, steam table, and on shelving. Recommend higher frequency and more thorough cleaning. -REPEAT- -0 points- Points not escalated due to improvement seen in dish pit area and along prep line.

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 fried chicken tenders fail to cool overnight. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed house ranch fail to cool overnight in 2D prep unit at front of establishment. CDI- PIC voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed buffalo shredded chicken and queso in cookline steamwell, greens in hot flip top temping below 135F. CDI- PIC removed items to be reheated to 165F due to being within parameters. 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 portioned ranch cups and fried chicken tenders fail to cool overnight. Fried chicken filets cooling below .12F/min. CDI- EHS discussed effective cooling methods, 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 .

4-502.13 Single-use and single-service articles cannot be reused. Observed single-service tray being used as scoop in large bin of flower. Remove tray. 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use plastic sauce cup lids stored with food residue accumulation. Store items where they are not exposed to splash, spillage, or other sources of contamination.

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 top of dish machine with heavy food residue accumulation, inside of cold drawers on cookline with food debris accumulation. Increase cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls of kitchen with food residue accumulation. Increase cleaning frequency.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test kit for measuring chlorine sanitizer concentration at mechanical dish machine. Establishment uses DDBSA sanitizer at three compartment sink. A verification will be conducted by May 25th, 2025 to determine if establishment is in compliance. -0.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed small mixing bowl of French fries holding without temperature control above flip top unit. French fries had a temperature of 109F. CDI - Fries were discarded. PIC has been advised to hold TCS foods under proper temperature control or to use TPHC procedures. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large unlabeled container of unknown substance stored on shelving. PIC identified contents to be salt. Observed shaker container at flip top cooler without label. CDI - Items were labeled during inspection. Points not escalated due to improvement since last inspection. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic container of raw chicken stored on floor in walk in cooler. -0 points-

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 plastic bins of flour, spices, and cocoa on shelving without labels. -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 heavy food debris and residues on shelving and on top of dish machine in dish pit area. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed collard greens hot holding at temperatures between 121F and 123F at steam table. Greens were prepared day of inspection and are hot held at steam table for lunch service. CDI - Greens were placed on TPHC. Cooked greens kept in hot box at prep line temped at 166F. PIC has been advised to perform frequent temperature checks of hot holding equipment. 1.5 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 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 unlabeled container of breading mixture and unlabeled squeeze bottles at prep line. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed facility using sanitizer in process of cleaning raw meats prep table. Facility washed, rinsed and sanitized prep table, but was using a bucket of sanitizer with 0ppm concentration (facility uses sink and surface sanitizer). EHS discussed with PIC, found that dispenser was not pulling sanitizer from bottle and dispenser is not working properly. EHS had PIC and employees mix up manual batch of chlorine sanitizer, will use chlorine sanitizer for food contact surfaces (note: dish machine is working properly) until dispenser is fixed. EHS ensured the chlorine sanitizer was mixed up during inspection, red buckets swapped out and prep tables properly sanitized after correction. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a couple of products with no date label at front small prep unit, including cooked chicken wings, breasts and tenders. PIC stated labels were on larger stock in walk in cooler, products were cooked and cooled yesterday/last night, portioned out today. CDI- labels placed on products. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several chemical bottles in generic spray bottles, not properly labeled. Observed a few bottles that were mislabeled, bottle labeled as sanitizer but contains yellow chemical (identified as degreaser after looking at stock chemicals). Ensure all bottles are properly labeled and identify proper chemical in bottles. CDI- EHS discussed with PIC and employees, bottles labeled during inspection. EHS suggests laminated adhesive labels to avoid labels rubbing off, EHS suggests contacting chemical supplier for printable labels if possible. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths at 0ppm sanitizer (facility uses sink and surface). EHS found that there was an issue with the dispenser, chemical is hooked up with full bottle- not pulling sanitizer into dispenser. CDI- buckets emptied, EHS had PIC mix up manual batch of chlorine sanitizer until dispenser is fixed. PIC will call for repair for dispenser if they cannot get it working and will use manual bleach sanitizer until fixed.

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 in walk in cooler in need of cleaning. Observed buildup between plastic racks and under on metal racks. Clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup under dish machine, near baseboards and floors. Clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed interior of metal and plastic pans with food debris and sticker residue from date labeling stickers, not properly stored as clean. CDI- dishes removed, rewashed at dish pit. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical bottle labeled “glass cleaner”, yellow chemical inside- PIC stated this is peroxide not glass cleaner. CDI- chemical poured out, PIC will ensure chemicals are accurately labeled moving forward.

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 to-go cups stacked at front register/customer service area, stacked on countertop with no plastic protective sleeves, rims of cups are exposed to potential contamination. EHS suggests leaving all to-go cups in plastic protective sleeve, cutting hole in top of sleeve and removing cups from the top, so rims are protected by plastic during storage.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2x main cutting boards at holding/prep line with significant grooves and scoring, no longer smooth and easily cleanable. Resurface or replace these boards, they are consistently used during service throughout the day.

5-205.15 Maintain a plumbing system in good repair. Observed slow leak from water heater area in storage, facility has a large bucket acting as a drip basin for slow leak. Repair.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed areas of flooring throughout kitchen with water build up between tiles, grout is low and water is getting trapped between tiles. Regrout between tiles.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled chicken and pulled pork in hot drawer holding between 122F and 134F. CDI - Pulled chicken and pork was placed on TPHC and was used before end of inspection. PIC has been advised to do frequent temperature checks of hot holding equipment. -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 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 cooked peppers and onions, cooked chicken tenders, and cooked chicken breast cold holding at temperatures between 45F and 52F. CDI - Cooked peppers and onions were cooked prior to inspection and placed in flip top cooler. Items will be used in less than 4 hours and were placed on TPHC. PIC has been advised to conduct a proper cooling step prior to placing warm items in flip top cooler. Chicken tenders and chicken breast were cooked day prior to inspection and were on speed rack in walk in cooler. PIC stated that entire speed rack was removed from walk in cooler to store and cool recently cooked potatoes and then placed back in walk in cooler. Temperature of chicken increased while speed rack was out of walk in cooler. PIC has been advised to use empty speed rack when possible. Chicken cooled to 41F before end of inspection. -REPEAT- -1.5 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residues and debris on non-food contact surfaces of cooking equipment, shelving, on food storage bins, and in dish pit area. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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. Observed in-use employee drink stored on shelving near cook line, directly above boxes of bread products. EHS observed that facility has designated drink rail for employee drinks, must use for employee drinks. CDI- drink moved to designated area.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with minor pink buildup, in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a couple of products (pulled chicken, collards, Mac and cheese) holding above 41F in walk in cooler, see temperature chart. EHS found that cooler is holding all TCS foods in long term storage at 41F or below, PIC and EHS believe issue is due to products being left out for extended periods during prep time. PIC stated all products out of temperature were briefly taken out of cooler during prep process this morning. CDI- products cooled in walk in cooler, EHS discussed limiting time products are left out during prep process.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed blue chemical (PIC identified as glass cleaner) stored in a bottle labeled “quat sanitizer” at chemical storage area. CDI- bottle changed, properly labeled after correction.

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 pork stock in the cooling process in walk in cooler with melted bags of ice inside, PIC stated cooling wands have broken and have been using bags of ice to cool. Ensure bags of ice are refreshed for proper cooling within parameters. CDI- ice added, methods adjusted, products properly cooled.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed main cutting board at area where meats are hot held/sliced with deep grooves, no longer smooth and easily cleanable.

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 areas of shelving in walk in cooler (underneath plastic) with buildup, in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, pork scraps and brisket in the hot holding drawer temped below 135F. CDI - PIC rapidly reheated to 165F and discarded the pork scraps.

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 at the cook line unlabeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed food handlers with beards and not wearing effective hair restraints for their beards.

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 scoop handle in the food in prep top cooler next to fryers and in the steam table foods.. CDI - PIC Scoops were removed and replaced.

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 handles to refrigeration equipment and hot holding cabinets accumulating debris and food residue/grease. Clean and maintain.

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 floors under shelving units in need of cleaning.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked pasta in the walk in cooler prepped today covered and stacked. CDI - PIC uncovered and unstacked. 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 plastic food containers on the drying rack wet stacked. Allow to air dry prior to stacking.

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 handles to refrigeration equipment, dry storage bin covers, and hot holding cabinets accumulating debris and food residue. Clean and maintain.

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 floors under shelving units in need of cleaning.

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 prepping from ready to eat foods to raw foods and changing gloves without washing hands. CDI - PIC educated the food handler and food handler washed their hands.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cookline handsink blocked with a speedrack. CDI - rack was removed by the PIC, explained the importance of having the handsinks accessible at all times.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 pans of brisket in the walk in cooler at 47F. CDI - PIC voluntarily discarded the product. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers on the drying rack wet stacked. Allow to air dry prior to stacking.

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 the interior of upright reach in freezer accumulating debris and food residue. Clean and maintain.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chicken stock and pasta cooling from the day before above 41F. CDI - PIC voluntarily discarded the food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brisket in the hot holding drawer temped at 132. CDI - PIC 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed chicken stock and pasta cooling from the day before not cooled properly. Pasta was observed covered. Stock had ice bags inside the product. Discussion with the PIC regarding proper cooling processes, monitoring and verifying with a thermometer during the allotted time to rapidly cool to 41F or below. -REPEAT-

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 scoop handle in the food in prep top cooler next to fryers. CDI - PIC removed the scoop. -REPEAT-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed water bottle stored on shelf over food prep area. CDI - PIC water bottle was relocated.

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 Cole slaw temped at 72F @ 128PM and then 72F @ 201PM, no change. CDI - PIC removed the cover and relocated closer to fans in the Walk in cooler to cool rapidly. -REPEAT -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked beans in hot holding cabinet temped at 127F. CDI - PIC reheated the product to 165F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Cole slaw in the back prep top cooler without datemarking. Slaw was prepped today. Observed slaw in the front salad prep top cooler with a date of 8/30. PIC stated this was not correct. CDI - PIC dated the slaw in the back prep cooler and discarded the slaw in the front prep top cooler during the inspection.

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 Cole slaw in a large covered container and Cole slaw in smaller portioned container covered. CDI - PIC uncovered these foods to allow for rapid cooling. -REPEAT-

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 scoop with the handle in the cobbler at steam table. CDI - PIC replaced the scoop.

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 the sugar bin lid broken. Replace. ** Facility replaced dishmachine with EcoLab Model ES-4000, if water heater is not capable of providing adequate hot water to meet the demand with this dish machine, water heater may need to be upgraded with MCHD approval. **

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer coming out of the 3-comp at 500-600PPM. PIC said they had the service person out recently. Observed the dishwasher pulling 0PPM. CDI-PIC fixed dishwasher to where it was pulling 50PPM by the end of the inspection. PIC contacted the service company VR REQUIRED 5/13/2021. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 8-10 soiled dishes in the dish drying area. Sticker residue was left on the sides and there was food derbis. CDI-PIC set aside to be W/R/S. *Sidenote-they are using a chemical wash for their potatoes-EHS did not see any test strips on site. PIC did request some from the service company by the end of the inspection. EHS will check next visit.

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 beef stock and pasta made from last night above 41F. Both were in large portions, in plastic containers, covered. EHS also observed coleslaw made from 11:30 at 71F, in a large plastic container, covered. PIC said they cook the sauce. CDI-EHS said this is not the correct cooling method for any of these items, they need an ice bath, ice wands, lids left off and especially smaller sizes. PIC took coleslaw and put it in smaller portions, in metal containers with lids left off. Observd a whole cans of beans (PIC explained) cooling in the WIC, it was in a metal container. Beans were 62F at 12:55, at 2:04 they were 60F. Not an approved cooling rate. PIC cracked lids to allow for better cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit holding food above 45F. CDI-PIC removed all food that had been recently put in there and put it in the WIC, food from 10:30am was voluntarily discarded. VR REQUIRED 5/13/2021. Observed coleslaw in larger cups in a prep unit above 41F. PIC said they had made them this morning and placed them in the prep unit. CDI-PIC moved to the WIC. PIC did not sign due to Covid protocols.

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 beef stock and pasta made from last nigth above 41F. Both were in large portions, in plastic containers, covered. EHS also observed coleslaw made from 11:30 at 71F, in a large plastic container, covered. Observed salads made this morning, covered in plastic containers, lids on at 50F. PIC said they cook the sauce for the coleslaw. CDI-EHS said this is not the correct cooling method for any of these items, they need an ice bath, ice wands, lids left off and especially smaller sizes. PIC took coleslaw and put it in smaller portions, in metal containers with lids left off.

4-501.11 Maintain equipment in good repair. Observed prep unit not working.

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 with grease build-up. They are in the middle of lunch service. No points taken.

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 low grout throughout kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lemon slicer with food debris on it. Slicer was stored as clean. CDI-PIC took to be washed/rinsed/sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with slight build-up on the left side of the panel insert.

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 batch of beef stock in a plastic container with ice bags (that had been melted) cooling. Stock moved 0F in 45mins. CDI-PIC took stock to the freezer and seperated into smaller batches. EHS spoke about proper cooling procedures and parameters.

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 batch of beef stock in a plastic container with ice bags (that had been melted) cooling. Stock moved 0F in 45mins. CDI-PIC took stock to the freezer and seperated into smaller batches. EHS spoke about proper cooling procedures and parameters.

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 ice cream scooper used for batter with the handle stuck down inside. CDI-PIC removed scooper and replaced with a new one and left handle up.

4-501.11 Maintain equipment in good repair. Observed bar in the prep unit- near the cash register broken-and it makes the food in the prep unit not flush with the cooling units. PIC said they are getting fixed soon.

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 greasy on almost all hot holding and cold holding units. Needs to remain clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal insert pans soiled with sticker residue stacked together on clean dish rack. Observed metal insert pan and scoop soiled. CDI: PIC sent dishes to be washed, rinsed and sanitized. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottom of stainless steel bowl stored in contact with chicken batter beside fryers. CDI: PIC removed bowl from batter container. Observed turkey in standalone freezer with no packaging/protection, sitting directly on shelf. CDI: PIC voluntarily discarded product. Observed water splash from the handsink onto french fry hold table by fryers. Discussed with PIC about getting higher splash guard to prevent contamination.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several heavily scored cutting boards stored on dish rack. PIC did not sign due covid protocols.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice scoop holder with pink build-up around the edges. CDI-PIC cleaned during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in dish drying area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cooked onions and peppers cooling in the prep top on the cook line. Item was placed in there 20 mins prior. CDI - item was spread out on a sheet tray and placed in the walk in cooler to cool; see temperature chart. Observed 4 containers of cole slaw cooling while covered with lids in the walk in cooler. CDI - items were uncovered to facilitate cooling; see temperature chart.

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 baked beans cooling at insufficient rate to meet cooling parameters. CDI cooling method changed and proper cooling was achieved. Half point deduction due to only one item in 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 beans cooling covered and stacked. CDI removed lids and moved to sheet pans to allow air flow around product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need on equipment faces in front service area and shelving in walk in cooler. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in ladies room. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several soiled items stored as clean - measuring cup, a few ladles, metal pan, knives. CDI - all sent back to be rewashed, rinsed, sanitized.

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, large tub, with ice wand. Stock measured 68F throughout at 2:22 pm and label indicated it was placed into cooling at 8:03 am. PIC realized it had probably not been monitored and stirred during cooling. CDI - stock voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one pan of BBQ'd brisket measuring 128F in some places, 137F in others. CDI - PIC voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in kitchen. PIC states facility has pest control company on contract for monthly visits. They are due later this week. Invoices were provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several pans of meat on speed racks in the walk in cooler. Meats were piled high enough that they were touching the bottom of the pan in the shelf just above them. PIC decided to discard meats which had touched pan bottoms above.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unsleeved stacks of single service cups on display.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed food contact surfaces on the storage rack dirty with dried food debris. CDI - brought items to the dish pit for a cleaning procedure. Educated to spend more time on the wash and rinse procedures.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed one bag of pasta that was cooked on 2.26.18 that did not have a date label for the product. CDI - put a date label on the product. Educated that all food must be held accountable for with dates after it has been prepared and stored in house for 24 hrs.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed handsink splashing water onto prep area where food, spices, and food contact surfaces are. CDI - reduced pressure of handsink to proper pressure. Splash guards are now effective.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing beard guard. Advised to put on beard guard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple items such as ladels, slicers, and containers not clean to sight and touch. CDI - educated PIC and food employees to spend more time during the washing procedure to get rid of the stickers and food debris before sending items through sanitizer in dish machine.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed chicken stock prepared more than 24 hrs ago and the product has no date label on product. CDI - educated about date marking criteria and labeled product. Also educated about 'cradle to grave' date marking criteria because chicken stock is prepared one day, then used in other products throughout the week (those items made later in the week shall have same date label as the stock).

3-307.11 Protect food from miscellaneous sources of contamination. Observed date label sticker in the fries on the speed rack. CDI - removed the date sticker from the fries and advised to place sticker on the speed rack and not the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed one container wet stacked on storage rack. CDI - educated importance of preventing wet stacking. Pulled items apart to air dry.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed the wash and rinse compartment dirty at the 3 compartment sink.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed unlabeled chocolate cakes and pecan muffins for self service. VR (verification required) in 10 days to check labeling. 1pt

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed warm Piedmont BBQ sauce in an open 1/4 pan with other bottle sauces. CDI (corrected during inspection) Clear lid placed over BBQ sauce. Suggest a flip top lid that doesn't have to be removed to dish out sauce. 0 pt

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans. 0.5 pt