MIDWOOD SMOKEHOUSE BIRKDALE/GK

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 black beans from a can prepped this morning at 930AM placed in low profile reach in cooler temped 52F, this did not make the cooling paraments. CDI - PIC voluntarily discarded the beans. 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 3 briskets in hot holding cabinet below 135F. Discussion with the PIC and food handler revealed that the beef brisket was made at 10:30AM. CDI - Allowed the facility to reheat the brisket to 165F, reheat temp at 178F. In the future documenting final cook temperatures and times prior to placing hot holding cabinet. 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 the following above 41F: salmon - in cooler drawer under grill; 3 pans of baked beans (prep 6/3 in the AM) and quinoa (cooled over night on a sheet pan then placed in a container today) in the walk in cooler above 41F. Roasted red peppers (reach in cooler, just cooked) CDI - salmon was voluntarily discarded, all other TCS foods in the cooler drawer was temped at 41F and below. Baked beans were voluntarily discarded, roasted red peppers were placed in the walk in cooler, temped at 57F 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.13 Properly locate mechanical insect control devices. Observed one insect control device place above a reach in cooler and food in the kitchen. Relocated to prevent cross contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a few food handlers with beards. Provide beard guards.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a bowl being used a scoop in the salt container. CDI- bowl removed.

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 wet-stacked pans. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a prep cooler cutting board with deep cuts and stains. Replace/resurface REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid missing. Call company to replace the lid to prevent attracting pests.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the seal along the drain board to the dishmachine, warewashing room handsink and the 3-compartment sink is deteriorating and accumulating food debris. Reseal, clean and maintain.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee wash dirty dishes and then switch to clean dishes without washing hands. CDI - Employee was educated and they washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed the single hand sink being used as a dump sink at the bar. Observed missing hand wash sign at the bar. CDI - Establishment will now use a dump bucket so that the hand wash sink is free to use.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above cut tomatoes in the walk-in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 58 degree Buttermilk Ranch at the servers station. CDI - Item was voluntarily discarded and added to the 4-hour TPHC list.

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 squirt bottles of oil without labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the prep cooler with stickers still attached.

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 wet-stacked dishes.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a domestic crockpot for holding sauces. Observed a prep cooler cutting board with deep cuts and stains.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the prep sink faucet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

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 Mac & cheese and cut romaine fail to have a Change in temperature. Mac had no change after over an hour, cut lettuce had no change in temp after over half an hour. CDI- PIC removed items to WIF after discussing effective methods. 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 .

3-501.18 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 smoked wings and pulled pork not dated to reflect original day of prep. Items were dated for 9/9 but prepped on 9/8 per the PIC. CDI- PIC adjusted date marks to reflect original day of prep. 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 several metal pans of Mac & cheese not have a change of temp after more than an hour, cut romaine failing to have a change in temp due to being stored in deep densely packed container with lid, pimento cheese being cooled in deep densely packed container with tight fitting lid, and chicken bone broth mix with temping above 71F at end of first parameter. CDI- EHS discussed effective cooling methods, for Mac & cheese and cut romaine see item #20, pimento cheese had lid lifted and removed to rapidly cool in WIF, chicken bone broth removed to WIF. *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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout establishment on cookline and dish pit areas. *REPEAT*

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed top of dish machine and dish rack railing with residue and dust accumulation. Increase cleaning frequency.

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 large Cambros of collard greens and bechamel sauce cooling in walk in freezer. Both items were prepared at 8AM according to date marking sticker. Items would not reach cold holding temperature of 41F or less before 6 hour cooling window had expired. CDI - PIC was advised to stir both items then use ice wands. Both items cooled to proper cold holding temperature before time/temperature window had expired. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle with unknown contents. CDI - PIC identified contents to be bleach and labeled spray bottle. -0 points-

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 Cambros of bechamel and collard greens cooling in walk in freezer. Items were not meeting proper cooling parameters and had nearly exceeded the 6 hour cooling mark. CDI - PIC was advised to stir items using a serving spoon and use ice wand to rapidly cool items to 41F or less. PIC has been advised to review cooling methods for TCS foods, to divide cooling TCS foods into smaller portions, and to monitor cooling rates using thermometer. -0.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house fly in food prep area. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw cold holding in flip top unit at 44F. All other TCS foods were 41F or less. CDI - PIC used spoon to mix slaw. An internal temperature of 41F was achieved. PIC has been advised to conduct frequent temperature checks of flip top unit closest to grill and salamander. Residual heat from cooking equipment may affect cold holding temperatures of TCS foods in flip top unit. -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 sugar and flour in dry storage area without labels. CDI - PIC labeled bins during inspection. No other violations with labeling working containers of food were noted during inspection. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees preparing food while wearing watches. -0.5 points-

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 and food residues on flooring under cold holding equipment and shelving. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in female restroom. CDI - Handwashing signage was given to PIC to post in restroom. -0 points-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw pork trimmings and raw pork trimmings stored above raw salmon in walk in cooler. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered plastic Cambro of raw meatballs cooling in walk in cooler. CDI - Cover was removed to allow cold air to circulate in and around food. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quinoa, chickpeas, chicken wings, and lettuce in flip top unit cold holding at temperatures between 49F and 52F. PIC has recently called for service on unit. PIC has been advised to continue frequent temperature checks. CDI - All items in unit were placed on TPHC. Establishment has established TPHC procedures for hushpuppy mix in place and has been advised to follow same procedures for flip top unit. PIC has been advised to discard food at appropriate times. -REPEAT- -3 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine not dispensing sanitizer onto dishes due to container being empty. CDI- PIC changed sanitizer without being prompted to do so. -0pts- 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 shredded cheese, tomatoes, chicken wings, lettuce, cooked onions, slaw, pico, and black beans above 41F in flip top and reach in. CDI- PIC put items into walk-in/freezer to cool to 41F. -3pts- 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 .

3-501.15 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 foods cooling in deep dish pans and portioned beef wrapped in cover cooling in walk-in cooler. CDI- PIC placed beef into freezer and corrected prep staff on cooling methods with shallow pans. -0pts- 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 flies in kitchen and dish area. -0pts-

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers, PIC stated they were washed this morning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes on drying rack. -0pts-

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quinoa, black beans, and tomatoes in flip top cooler holding at temperatures between 45F and 54F. All other TCS foods were 41F or less. CDI - Items were taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to monitor temperatures in cold holding unit, to maintain TCS foods at 41F or less, and to ensure TCS foods have undergone proper cooling step prior to placing in flip top cooler. -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 .

4-502.11(A) Maintain utensils in good repair. Observed stored utensils, such as mesh skimmers and strainers, with damage and rust. Discard and replace with utensils in good repair. -0 points-

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 and splash on flooring throughout kitchen. Recommend higher frequency and more thorough cleaning. -0 points-

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 beverage with no lid or straw on prep area in front of microwave. CDI - Employee beverage was removed and discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed bacon wrapped jalapeños, meatballs, and brisket below 135 F in hot box. Observed burnt ends in another hot box at 96 F. CDI - All food had been prepared less than 2 hours ago and was reheated. The large hot box was emptied until the temperature reached 142 F.

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 cheese cooling covered and portioned in reach in at 47 F. Observed very large container of shredded cheese prepped this morning in WIC cooling at 47F. CDI - Small containers were uncovered and moved to WIC to cool. Large container of cheese was spread into multiple smaller containers and placed back in WIC to cool

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 damage to wall from leak next to office. Observed peeling wrapping around pipe next to cook line. PIC stated a work order has already been submitted for the wall damage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dishmachine at 10 ppm of chlorine. PIC contacted their chemical company and they will be out today to repair. CDI - Chemical company arrived during the inspection to repair. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior panel of the ice machine accumulating pink residue. Clean and maintain.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed metal pans of cooked Mac n cheese stacked on top of each other in the walk in cooler. Observed Parmesan cheese uncovered in the walk in cooler. CDI - Mac n cheese was unstacked and cheese was covered.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and containers stacked tightly while wet. CDI: Items pulled apart to air dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards heavily scratched and scored. Replace.

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 ceiling panels in the prep areas are heavily stained. Replace.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed upright reach in cooler next the ice machine with an ambient air temperature of 50F. Temped TCS foods beans, cheese, chickpeas above 41F. These items were just prepped. CDI - Foods were placed in the walk in cooler until unit can maintain 41F or below, do not use until repaired or maintaining at 41F or below.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 .

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 hush puppy mix not marked with the 4 hour time (start and discard time) Temped at 104F. CDI - PIC voluntarily discarded. Provided an update TPHC procedure to the PIC. Please print and have available during future inspections.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service to go container stored with the food contact surface facing upward. CDI - PIC inverted.

4-501.11 Maintain equipment in good repair.Upright reach in cooler next to the ice machine observed with an ambient air temperature of 50F. Call for repair and discontinue use until unit can maintain 41F or below.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not working at the first handsink when entering the kitchen. CDI - PIC provided paper towels. Repair paper towel dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in the 3-compartment sink (actively washing) at 100 ppm of quat. CDI - PIC remade the solution and is now at 200 ppm of quat. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior panel of the ice machine accumulating pink residue. Clean and maintain.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken quarter on back prep table at 89F and sausage in the hot holding cabinet at 123F. CDI - chicken quarters were cooling and were placed on a sheet pan and into the freezer to cool down rapidly. Sausages were rapidly reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brisket in the walk in cooler at 46F. CDI - PIC voluntarily discarded the brisket. Discussed cooling procedures/methods. Improvement in cold holding will remain at half demerits. -REPEAT-

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 cheeseteak slices in the cooler drawer not date marked. Further discussion with the chef and they were prepped yesterday. CDI - Allowed the PIC to date mark. 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 .

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 cut tomatoes cooling covered with plastic wrap in the reach in prep cooler. CDI - PIC vented product to allow to rapidly cool. 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed clean spatulas stored in between the equipment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and containers stacked tightly while wet. CDI: Items pulled apart to air dry. -REPEAT-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board along the prep line and the prep top cooler to the side next to the hot holding cabinet scratched and scored. Replace or resurface. 4-501.11 Maintain equipment in good repair. Observed prep top cooler in disrepair and used to cut/chop meats. If no longer using for it’s purpose this unit shall be removed.

2-103.11(O) New rule from 2017 Food Code - Ensure food employees are informed of their responsibility to report required symptoms, illnesses (now includes nontyphoidal Salmonella) and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety - CDI: Discussion w/ Manager & Chef and provided literature from NCDHHS EH

2-501.11 New rule from 2017 Food Code - A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. CDI: Discussion w/ Manager and Chef and provided literature from NCDHHS EH

2-401.11 (A) Employees shall (eat,) drink, only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result - Drinks must be covered and stored to prevent contamination of the aforementioned items. Observed uncovered beverages stored on food prep areas. CDI: beverages removed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed bartender use bare hands to peel orange for beverage. CDI: EHS intervened prior to using peel; orange discarded; bar tender gloved and proceeded w/ fresh orange.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken, chicken wings and burnt ends stored below 135 in hot cabinet. CDI: items re-heated (see temp chart)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items on prep tops (both at line) holding above 41F and items in cold drawers below prep top holding above 41F. CDI: items in prep top taken to walk-in for cooling (see temp chart) - these items were brought out at around 2 p.m. and items in the cold drawers were voluntarily discarded - brought out at around 11 a.m. Observed hushpuppy batter out of temp control. Ingredients on bag of dry mix include milk & eggs; therefore may be TCS - product assessment needed to determine, otherwise must be stored at or below 41F or time/temp control for safety procedure must be utilized. CDI: the batter was discarded and new batter made using TPHC - procedural documentation sent to PIC - Verification for this item needed within 3 days or provide product assessment. Also, please note: compliance visit needed to check refrigerated prep top w/ cold drawers.

6-501.111 Keep the premises free of insects. Observed a few fruit flies in facility

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths stored at prep line. CDI: cloths removed and stored for laundering.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and containers stacked tightly while wet. CDI: Items pulled apart to air dry. Repeat violation

6-101.11/6-201.11 walls shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall under hand sink unconstructed. Repeat violation

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw ground beef stored over raw salmon. Observed raw ground meat meatballs stored over raw pork in the walk in cooler. CDI - PIC corrected the storage order. -REPEAT- 3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over washed peppers in the in walk in cooler CDI - PIC corrected the storage order.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed the “clean” slicer with dry food debris on the blade. CDI - PIC disassembled and took to warewashing area to reclean and sanitize.

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 grilled onions dated for 9/24 when they were prepped the date before. Observed beans and grilled corn without datemarking in the reach in cooler. Observed cooked chicken wings from the day before not date marked. Observed pimento cheese date marked with 9/16 and buttermilk date marked with 9/15. CDI - PIC corrected dates on the grilled onions, beans, grilled corn, and chicken wings, since the date of preparation was determined. The container for the pimento cheese was not changed out and was prepped yesterday, PIC properly date marked. Buttermilk was voluntarily discarded. -REPEAT-

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

4-501.11 Maintain equipment in good repair. Observed paper towel dispenser in disrepair at the front entrance of kitchen. Repair. Paper towels are available Observed the vegetable dicer damaged and is being taped together. Replace.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed the wall under the handsink damaged due to leak behind the wall. PIC stated that the leak has been repair and they are awaiting for the wall to be repaired.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over salmon in the walk in cooler.

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 pimento just portioned out in the reach in cooler temped at 48F. Observed sliced pastrami just sliced and portioned in the reach in cooler temped at 44F. CDI- PIC placed products in the walk in cooler to get back down to temp. Discussed proper cooling prior to placing in service.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in chicken stock and BBQ chicken in hot holding cabinet hot holding below 135F. Chicken was prepped at around 10AM this morning. CDI - Allowed PIC rapidly reheated the chicken to 165F. -REPEAT-

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 Brunswick stew in the walk in cooler and blanched broccoli in cooler drawers not date marked and prepped yesterday. Improvement in date marking, will change to half demerits.

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 pork cooling in the walk in cooler covered. Temped at 150F. CDI - PIC removed the cover and placed in the walk in freezer to cool rapidly.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed "clean" veggie slicer with food debris. CDI - PIC took equipment to warewashing to be rewashed and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken, cooked sausage, and cooked meatballs in the upright hot holding unit below 135F. Observed the corned beef and potatoes at 129F in the hot holding unit. CDI - PIC stated that product was placed into the unit in less than an hour, PIC rapidly reheated products to 165F. Corned beef is special for today and will be placed on TPHC, TPHC form filled out and started for the corned beef.

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 hog cheese date marked 3/10 and cut cabbage date marked 3/9, both exceed 7 days from the day prepped. CDI - PIC voluntarily discarded these foods. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked chicken, cooked pork, ribs in the walk in cooler date marked for today but were prepped the day before. Explained to the PIC that the day prepped shall be the start date for the date marking. Observed cream cheese without date marking. CDI - PIC properly dated these products and date marked the cream cheese. - REPEAT - further non-compliance may result in further permit action.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the cookline/prep line heavily scratched and scored.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage inside the reach in cooler. Observed employee beverage on prep next to microwave. CDI- PIC relocate the employee beverages.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine chute and interior panel accumulating pink residue. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the QAC in the sanitizer basin of othe warewashing sink at 0 ppm of QAC. CDI- PIC remade the sanitizer and is was tested at 200 ppm of QAC. Utilize QAC test strips to ensure correct concentration of between 200-400 ppm of QAC, 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishmachine sanitizing at 0 ppm. CDI- PIC ran once and tested at 0ppm, then primed the dishmachine, after priming the dishmachine tested at 50ppm of chlorine. Test dishmachine daily to ensure the correct concentration is dispensed at 50-100ppm of chlorine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork ribs in the hot holding steam table at 124F. CDI- PIC rapidly reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following foods above 41F in the reach prep cooler: chicken wings (prepped the day before), 2-pimento cheese (both prepped today), romaine lettuce (prepped today). Checked the unit and temped at 45F, then checked the unit 30 minutes later and it had temped at 39F. Observed cooked broccoli in the reach cooler at 53F. Observed grilled onions overstacked in prep top cooler, top of the product was 53F, middle of the product was at 38F. CDI- PIC voluntarily discarded the chicken wings. Allowed to place the remaining food items in the walk in cooler to cool back down to 41F or below. Allowed the PIC to remove the top of the grilled onions and kept the product that was at 41F and below.

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 pork, pasta, and mac n cheese without date marking, prepped the day before. CDI- Date marked during the inspection. -REPEAT-

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 in the prep reach in cooler wrapped in plastic wrap and cooked broccoli prepped today in a plastic container wrapped in plastic. CDI- PIC chicken wings were discarded as the temperature of the product was above 41F, Allowed the broccoli to be placed in the walk in cooler to finish cooling uncovered. -REPEAT-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly and a couple small drain flies in the kitchen. Contact your pest prevention provider to help assist in pest prevention.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels at the cookline and on the prep top coolers.

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

4-501.11 Maintain equipment in good repair. Observed nonfunctional cookline cooler drawers and one prep cooler unit. Repair. -REPEAT-

6-301.11 Provide soap for handwashing at each handsink. -Pf Hand sink at bar did not have soap. Provided during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meats stored above cooked wings and cooked burnt ends. Wings and ends were moved above raw meats during inspection.

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 sheet trays of pork butts and brisket above 41F in walkin cooler from yesterday. All were discarded.

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 pork butts, brisket, slaw, cooked cauliflower, cooked broccoli, and cut lettuce from previous day without date mark. Dated during inspection. 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 BBQ butter (made with unsalted butter) beyond 7 days. Discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed TB-disinfectant (quat based but over 400ppm) stored on top of reachin cooler. Relocated. Be sure to use food grade approved sanitizer on food contact surfaces. If this cleaner is used, it must be washed off and a sanitizer shall be used afterwards.

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 Pork butts and brisket likely need to be cut in half or more when placing in walkin cooler to rapidly cool down.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry rubs and bottles sauces without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed breading, panko, and salt left open in dry storage. Be sure to cover/seal when storing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet. Separate to air dry.

4-501.11 Maintain equipment in good repair. One chef base cooler and one prep unit were not functional. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelving in prep unit by wood cutting board had debris built up. Clean shelving. Observed top of can opener blade heavily soiled. Pulled to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and items above prep unit and on top of dry rub. Relocated. 6-303.11 Intensity-Lighting - C Replace bulbs in walkin cooler strip lighting as they have dimmed. You must have 10 foot candles of light in walkin cooler at all areas.

Repeat Violation, Full Points-3- 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P In both hot boxes, observed items holding above 135F. CDI- Items were reheated to 165F and above. PIC stated the reasoning behind the foods not holding at the proper temperature is because they are in the front and the holding cabinet is opened continuously throughout the day. Holding cabinet #1 was set to 144F. For further corrective action, facility will rotate items throughout holding units continuously.

General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in facility above 41F. *See temperature chart above* Tomatoes-02/10, Pico-02/10, Lettuce-02/09, Ham-02/09. CDI- Items were voluntarily discarded.

General Comment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee at dish wash area drying off dishes with a wiping cloth. PIC educated employee that dishes must be air dried.

General Comment. 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 one food employee scrub hands for less than 15 seconds and turn off faucet with bare hands. Also observed another food employee use clean bare hands to turn off faucet. CDI- Educated both employees on the proper handwash procedure and re wash were done.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee using handsink to fill up pot. CDI- Food employee was instructed by PIC to stop and only to use handsink for handwashing. 6-301.14 Post a handwash sign at each handsink. Observed two sinks in kitchen area with no handwash sign. Handwash signs were provided.

Repeat Violation-1.5 pts- 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork inside of hot holding unit on cookline at 122F. CDI- Pork was reheated to 165F or above.

Repeat Violation-1.5 pts- 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observing the following items in the facility not date marked: briskett, quinoa, ham, pico, ham, cabbage, spring mix, and pork ends. Chef knew when items were cooked or prepped and foods were date marked.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and seasonings not labeled on cook line and back area with flip top unit.

General Comment. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket of sanitizer being stored on floor.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed multiple handsinks without soap upon entering facility. CDI - Employee provided soap for each handsink by the end of inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready-to-eat monterrey jack cheese. CDI - PIC relocated to correct storage order. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic containers stored with food debris in clean utensil/dish area. CDI - Removed for re-wash. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on bottom and top metal shields. Increase cleaning frequency.

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 bechamel sauce cooling at rate of 0.05 F/min. PIC stated sauce rapidly cooled from cook temp to 50F until pulled from freezer. Sauce would not have met cooling parameters as observed cooling in walk in. CDI - Sauce moved to freezer to rapidly cool for the remaining time.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled/chopped brisket holding at 114F in hot holding unit on cook line. CDI - Employee reheated brisket to 165F or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheddar, monterrey jack, sauteed onions, and cole slaw on the make line holding 42-45F. Observed ham and tomatoes on make line holding above 45F. CDI - All items placed on temporary TPHC and time stamps provided. EHS will provide TPHC procedure document for facility to use moving forward. REPEAT.

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 cream cheese without date mark in walk in cooler. PIC stated the cream cheese was opened at the 12th. CDI - PIC date marked cream cheese.

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 corn bread mix cooling densely in covered metal pan. Observed tomatoes and cheddar cooling in reach in unit. CDI - Employee placed items on shallow pans to cool on speed rack in the walk in.

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 stored in banana pudding with handle in food. CDI - Employee removed scoop from food.

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

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at the 3 compartment sink at 0 ppm. CDI - provided a new concentrate container to the dispenser. Currently reading at 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the temperature danger zone. Refer to temperature chart. CDI - voluntarily discarded product.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed gaskets torn at reach in units. Advised to provide new gaskets. Observed the ambient air temperature for the walkin cooler at 48F. Facility has called service technician on site to repair.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed cell phone on chopping block. CDI - relocated cell phone and sanitized chopping block.

2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Observed dish washer pick up item off of floor and did not wash hands. Dish washer moved to put on gloves.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed build up in ice machine. Advised to clean more often. 4-703.11 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: hot water manual operations for 30 seconds in at least 171 F water, hot water mechanical operations and achieving a utensil/equipment surface temperature of 160 F, or in a chemical sanitizer with the specific contact time stated on the EPA-registered label. Observed facility is using spray sanitizer to spray lettuce spinner and is not using the proper contact time. Facility procedure is to spray and then immidiately wipe sanitizer instead of allowing proper sanitizer contact time to actively work. CDI - educated to allow at least 2 min to have sanitizer active on food contact surfaces.

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 hash brown product made with no date on product. CDI - educated about proper date marking criteria. Dated product. If product is made from multiple items, then the date of final product is the date of the oldest item.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen. Advised to prevent pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed items wet stacked on storage rack.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed gaskets torn. Observed light bulbs out under hood. Observed standing water in the pull out drawer. Advised to repair.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION Observed build up underneath 3 comp sink and dish machine. Observed build up on gasket in reach in units. Observed build up on rack in walkin cooler. Advised to clean.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed steel cleaning pad in handsink. CDI - removed item. Educated that handsinks are only for handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two knives, push dicer, and slicer with dried food debris on items. CDI - sent through dishpit for a cleaning procedure. Educated to keep items clean. Clean food contact surfaces at least every 4 hrs. 4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzle at the bar with debris on food contact surface. CDI - pulled nozzle for a cleaning procedure. Educated to keep items clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed pull out drawer underneath the stove not properly working; ambient air temperature at 54F, with food at a range from 49F - 61F. Refer to temperature chart. CDI - discarded product. Advised to repair equipment to hold properly. Facility will use reach in units to properly hold food. Technician has been contacted to fix cold holding unit.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items on the storage rack. Educated to prevent wet stacking.

4-502.11(A) Maintain utensils in good repair. Observed brisket chopping utensil that is in disrepair; plastic handle is heavily scored. CDI - discarded item. 4-501.11 Maintain equipment in good repair. Observed pull out drawer unit not working properly. Refer to violation 20.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed the condensers fan covers with build up on them.

5-205.15(B) Maintain a plumbing system in good repair. Observed the p-trap in disrepair at the front handsink. Advised to tighten the p-trap.

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 3 - 4 inch pans of cheese sauce cooling in the freezer at a rate of 0.4 degrees/minute. Roasted veggies in a 1/3- 4 inch pan in the bottom of the prep cooler not cooling properly. Temerature did not change in 30 minutes. CDI (corrected during inspection) Cheese sauce split into 2 inch pans and roasted veggies put in the walk-in cooler. Rate of cooling needs to be 0.54 degrees/minute for the first two hours from 135F to 70F and 0.12 degrees/minute for the next 4 hours from 70F to 41F. Large briskets 10-12 pounds should be checked during coolng for proper rate of cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in the salad prep cooler above 45F. (see temp chart) Cooler had come unplugged. CDI by pulling all items and placing them in the walk-in freezer to cool down. Discussed having plug checked and oulet checked so this can't happen again.

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 Ensure proper cooling methods are followed as instructed in item #18.

4-602.13 Nonfood Contact Surfaces - C Observed build up behind the dish machine and on the pipes and floor drain under the dish machine. Also noted build up on the outsides of the dry storage bins under the rack of clean dishes across from the dish area.

5-501.13 Receptacles - C Observed both dumpsters with holes or rusted areas that leak. Replace both dumpsters.