HICKORY & HEART BBQ

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sink and surface sanitizer bucket in need of being changed. Observed wet and soiled wiping cloth stored on box of clean single-service articles.

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 1 food employee handle soiled item broom then proceed to handle clean equipment. CDI, employee washed hands.

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 1 container of salt not labeled .

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

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 some grease and residue accumulating on side of fryer and back of equipment.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands and used barrier to turn faucet off.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed some containers of sauce not covered and protected while stored in WIC. CDI, covers provided.

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. 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 recently prepared and cooling in tightly covered plastic wrap. Cooling rate calculation indicated method not effective to reach cooling parapets and partially removed to facilitate heat transfer. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed pork recently prepared and cooling in tightly covered plastic wrap. Cooling rate calculation indicated method not effective to reach cooling parapets and partially removed to facilitate heat transfer. 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 .

4-903.11(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 cups stored on shelving near splash and splatter. Keep in clean area and stored in original protective plastic packaging .

4-501.11 Maintain equipment in good repair. Observed 1 ventilation hood light not functioning over smoker

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 some grease residue around fryer and floors behind cooking equipment.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC voluntarily discarded. 0 pts.

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 deviled egg topping containing cooked red peppers prepared on 5/4 during inspection. CDI - PIC voluntarily discarded. 0 pts. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sink and surface sanitizer at three compartment sink dispensing and being used at about 0.75oz/gal during inspection. Safe range for sink and surface is 0.27oz/gal - 0.55oz/gal. Maintenance contacted during inspection. 72 hour VR required. Repeat. 2 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working front serving line not donning proper hair restraints during inspection. Ensure all food handlers don proper hair restraints. 0 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 Observed cooked chicken wings and blanched fries in prep unit, and cooked pulled pork and blanched fries in WIC not baring label indicating its date of preparation. PIC was able to verify the cook date for all items. CDI - PIC labeled all unlabeled items. 1.5 pts. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in three compartment sink dispensing at about 1oz/gal Sink and Surface. Safe range is 0.27oz/gal - 0.55oz/gal. CDI - PIC diluted solution and will be contacting maintenance. 1 pt.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of cooked chicken wings and blanched french fries being stored in prep unit with no cover to protect from contamination. CDI - PIC covered all containers. 0 pts.

4-501.11 Maintain equipment in good repair. Observed shelving units in dry storage and WIC rusting. Resurfacing or replacement needed. 0 pts.

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 debris on the bottom of RIF during inspection. Clean as needed. Repeat.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease buildup on floor behind fryer. Clean as needed.

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 debris in bottom of reach in freezer. Clean as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and recycle container with doors left open. Keep doors closed to prevent pest and rodent harborage. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed plug missing on dumpster.

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 small plastic cups being stored inside spice containers.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed 2 spray bottles of sanitizer hanging on shelving above single service articles. CDI: PIC relocated spray bottles.

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 potato salad cooling at a rate of 0.02F/min, in a large bus tub covered with a lid. CDI: PIC spread potato salad out on a sheet pan to facilitate quicker cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in bottom of reach in freezer and on the side of ovens. Clean as needed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: 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 . Observed a large uncovered plastic tub of macaroni noodles cooling in WIC. Facility recorded a temp of 55F at 10:49 but PIC was unsure when the cooling process started. Noodles measured 46F at 3:06 which did not meet cooling parameters as the start time was unknown. CDI: PIC voluntarily discarded noodles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed top layer of stacked individual serving cups of chipotle blue cheese dressing being held above 41F and two portions of turkey being held in WIC above 41F. See temp chart. CDI: PIC voluntarily discarded dressing and turkey.

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: 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 . Observed a large uncovered plastic tub of macaroni noodles, a tray containing ribs covered with aluminum foil and 3 uncovered hotel pans of pulled pork cooling on a speed rack in WIC. Ribs and pork were cooling at a rate insufficient to reach cooling parameters, and macaroni noodles missed the 4 hour window as the cooling start time was unknown. See temp chart. CDI: PIC uncovered ribs and spread out pork on sheet trays to allow air flow to reach a greater surface area of food to rapidly cool to 41F or below. Macaroni noodles were voluntarily discarded by PIC.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 1 dented can of catsup being stored amongst non dented cans on dry storage shelf. CDI: PIC segregated dented can.

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 a container of hush puppy mix, which was mixed the day prior with hot water, on shelf under prep counter not marked with time mix was removed from cooler. PIC stated they mark mix when it is placed in the hopper in preparation for frying. CDI: Container was marked with time it was removed from WIC and TPHC procedures were adjusted to ensure hush puppy mix is marked with time it is removed from WIC to start the 4 hour process.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles near can wash unlabeled. CDI: PIC discarded one bottle as she was unsure of contents and labeled the other bottle which was glass cleaner.

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 a large container of sugar in dry storage area without a label. CDI: PIC labeled container.

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 scoop being stored in a container of apple cobbler with handle resting in food. CDI: PIC removed scoop.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce being stored on shelf in WIC above ready to eat foods. CDI: PIC re-arranged items to proper storage order.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can of beans being stored on shelf with non dented cans. CDI: PIC stated he dropped can himself yesterday and will open can immediately to use.

3-302.15 Wash fruits and vegetables prior to use. Observed half of an avocado in prep unit with sticker still on the skin.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and recycle container with doors left open. Keep doors closed to prevent pest and rodent harborage.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed house made cheese sauce re-heating in upright holding cabinet since 10 am still at 129f max temp. Cabinet temperature set to 146f - cheese will never heat to 165f. CDI - discarded. Reheat house made cheese sauce to at least 165f within 2 hours.

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 pan of mashed sweet potatoes holding at 119f in upright heated cabinet at front line. CDI - potatoes reheated to above 165 as they had been in holding less than 2 hours.

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 bulk potato salad cooling in WIC in deep layer in plastic tub on bottom shelf near WIC door. CDI - potato salad spread into shallow pan and placed on shelf in high air flow area away from door to quickly chill.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed arriving to work and donned gloves without washing hands first. Employees must wash hands when arriving to work and before donning gloves. CDI - Employee instructed to wash hands and did so correctly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Pulled chicken in walk-in cooler was not date marked. Cut tomatoes and boiled eggs in sandwich cooler were not date marked. CDI - PIC dated items. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Collard greens in walk-in cooler were prepared on 6-15 and had not yet been discarded. CDI - PIC discarded collard greens.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Dead roach observed in mop sink. Remove dead pests. 0 pts.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee with artificial nails was preparing hush puppy mix without gloves on hands. Employees with artificial nails or painted nails must wear gloves when working with exposed food. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 employees working with food with bracelets on their wrists. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety PIC could not provide vomit/diarrhea clean up policy. CDI - Establishment given sample policy poster. 0 pts. REPEAT

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. 1 employee drink stored on dry storage shelf above food. Do not store employee drinks where they can contaminate food. CDI - Drink discarded by PIC. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on walk-in cooler door. Replace torn gasket. // 4-201.11 Equipment and Utensils - Durability and Strength (C) Robot coupe cracked. CDI - PIC discarded.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - PF - Establishment's employee health policy does not have non-typhoidal salmonella as a reportable illness. CDI - Establishment e-mailed new health policy that included non-typhoidal salmonella. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written procedures regarding the clean-up and response to vomiting and diarrheal events that could occur in the restaurant. CDI - Establishment e-mailed example policy to use. 0 pts.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Lettuce in walk-in cooler measured 49-51F. Manager stated that lettuce was taken out of walk-in cooler to refill front cooler 45 minutes before inspection began. Manager stated lettuce was left out for 10-15 minutes during this process. TCS foods shall be held at 41F or less. Do not leave foods out of temperature control unless they are on TPHC or in the process of preparation. CDI - Lettuce split into smaller pans to cool quickly.

3-304.14 Wiping Cloths, Use Limitations - C - Wiping cloth buckets measured less than 704 ppm paracetic acid. Wiping cloths shall be stored in sanitizer solution at the appropriate concentration (704-1875 ppm for paracetic acid).

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Repeat - Rusted shelves in walk-in cooler and gasket torn on walk-in cooler door. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.

5-203.14 Backflow Prevention Device, When Required - P - Spray gun attached to hose at mop sink. Mop sink faucet only has atmospheric backflow preventer. Either install a backflow preventer rated for continuous pressure, or remove the attachment after each use. CDI - Attachment removed during inspection. 0 pts.

5-501.113 Covering Receptacles - C - Repeat - Cardboard dumpster lid is in poor repair. // 5-501.114 Using Drain Plugs - C - Repeat - Cardboard dumpster missing drain plug. Contact property management company to request a new dumpster. 0 pts.

3-501.14 Cooling - P - Repeat - Cheese sauce containers in walk-in cooler measured 42-44F and were prepared yesterday at 12PM. Whole briskets were prepared at 12PM and were 54-61F at 2:15PM. Briskets measured 50-60F at 3PM. Large containers of pasta measured 47-48F at 2:15PM. Pasta measured 46-48F at 3:15PM. Pasta was prepared at 12PM. Cooling rates for the pasta and brisket were not high enough to reach the cooling parameters. TCS foods shall be cooled from 135F to 70F within 2 hours. TCS foods shall be cooled from 135F to 41F within a total of 6 hours. CDI - Cheese sauce containers discarded by PIC. Pasta moved to several sheet pans. Briskets moved to ice bath.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Chicken wings in make-unit measured 45-47F. TCS foods in cold holding shall measure 41F or less. CDI - Chicken wings moved to walk-in cooler to cool. Manager stated chicken wings could have been left out during lunch. 0 pts.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Mashed sweet potatoes in walk-in cooler did not have date mark and were made yesterday. TCS RTE foods shall be date marked if held longer than 24 hours. CDI - Sweet potatoes dated. 0 pts.

3-501.15 Cooling Methods - PF - Repeat - Cheese sauces were cooling in walk-in cooler at 42-44F from yesterday. Manager stated that cheese sauces were placed in ice bath with ice wand yesterday before putting in cooler. Ensure TCS foods are cooled using proper methods - using ice bath, using ice wand, constant stirring, leaving foods uncovered/loosely covered, etc. Cooling methods must be able to cool TCS foods from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Cheese sauce discarded. Leave cheese sauce in ice bath with ice wand longer so it makes it to 41F.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Torn gasket on walk-in cooler door. Rusted parts of shelves in walk-in cooler. Equipment shall be maintained in good repair. Replace torn gasket and replace rusted shelves. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Dust accumulating on some wire shelves in kitchen. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

5-501.113 Covering Receptacles - C - Lid broken on cardboard dumpster. // 5-501.114 Using Drain Plugs - C - Drain plug missing on cardboard dumpster. Contact property manager to fix lid and put drain plug on dumpster. 0 pts.

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 turkey breasts at 118f at 2:00 pm cooling in walk in still at 106f at 2:40 pm. Cooling rate of .3 degrees per minute not sufficient to reach 70f within 2 hours. CDI - PIC removed to ice bath to quickly cool to 70f. EHS verified 70f at 2 hours to continue on to 41f within an additional 4 hours. Turkey would not have met cooling parameters without EHS intervention.

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 various TCS food items prepared earlier today in the cooling process using improper methods. Observed deviled eggs cooling in closed styrofoam trays stacked on top of one another. CDI - PIC opened and spread out to quickly chill. Observed large whole turkey breasts cooling in walk in cooler. CDI - PIC unable to divide into small portions so is ice bathing whole in lieu of cooling in WIC whole. Observed house made apple crisp cooling in reach in unit and moved to flip top of unit for service while still in cooling process. CDI - PIC relocated to WIC to quickly chill before placing into service units. When cooling foods, use methods that allow the food to quickly chill including ice bathing, removing covers, spreading into single layers, dividing large quantities into small workable portions, etc. Do not cool food in service units. These units are designed to keep food cold, not to cool food quickly. EHS recommends PIC use temperature logs for cooling products as so many TCS foods are observed in the cooling process with no tracking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed house made apple crisp sitting out of refrigeration on top of cooler unit at 67f. CDI - PIC discarded. Ensure TCS foods are maintained at 41f or lower. Do not allow food to sit out at room temperature.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag in box soda not stored 6 inches of of floor. Store all food items at least 6 inches off of floor to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer cloths placed into bucket with 0ppm quat solution at line. Test sanitizer solution frequently to ensure proper concentration.

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 laying inside container of slaw at line with handle in direct contact with the food. Store scoops with the handles out of the food to prevent contamination.

4-502.11(A) Maintain utensils in good repair. Observed plastic food container with cracked/broken areas repaired using black tape. Food contact utensils must be smooth and easily cleanable. Do not use tape to repair utensils. Discard broken utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on back of house shelving. Clean frequently to prevent buildup.

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 some buildup on flooring under back of house dry storage shelving. Clean frequently to prevent buildup.

6-305.11 Designation-Dressing Areas and Lockers - C. Observed personal employee beverage mixed with restaurant items on prep table in kitchen and employee beverage mixed with restaurant food in reach in cooler. Designate an area away from food or food contact surfaces for the storage of employee belongings.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked hush puppy made with egg batter holding under heat lamp at 116f. CDI - PIC discarded. Ensure heat lamp bulbs are replaced in order to maintain hot holding temperatures at 135f or higher.

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 deep bulk container of cooked pasta cooling in walk in at 80f. Temperature after 40 minutes at 76f. CDI - PIC spread noodles onto shallow pans in cooler to speed rate of cooling. REPEAT Continued non-compliance with cooling procedures may result in permit action. Risk control plan may be necessary if cooling procedures are not followed for all items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored bucket of sanitizer at front line with quat concentration too low at 50ppm. CDI - manager replaced sanitizer solution. Store wiping cloths in sanitizer at the proper concentrations between uses. REPEAT

6-305.11 Designation-Dressing Areas and Lockers - C Personal cell phone laying on shelving with restaruant food items. Provide an area for employee belongings to be stored away from food areas.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored immediately adjacent to food contact items under front line counters. CDI - manager relocated beverages to the designated employee drink area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepared hush puppy batter at 81f in container at fryer area. TPHC not currently in use for the batter holding at this location. CDI - manager will begin to use TPHC for the batter at this location in addition to the other batter batches currently using TPHC. TPHC time label applied to the batter.

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 ribs, chicken, and pulled pork cooling in walk in tightly packed together and partially covered on speed rack. CDI - items uncovered and relocated to freezers to facilitate proper cooling. Discussed with manager to use same system of uncovered quick cooling with meats used for other products. Observed sealed portion containers of house made ranch and sealed Styrofoam containers of banana pudding inside front line units with elevated temperatures. CDI - manager uncovered and relocated to walk in to quickly cool and to change process so that portioned items are cooled uncovered prior to placing in service coolers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths not stored submerged in sanitizer at front line. One front line sanitizer bucket in use with less than 50 ppm Quat concentration.

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 laying in container of slaw in front line cooler with handle in direct contact with the food.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed ice machine accumulating black soil residues on shield and side of ice machine. Some improvement made since previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed hush puppy batter mixed with instructions stating to keep refrigerated stored at room temperature on shelf. CDI, batter from last night voluntarily discarded by PIC and other batch relocated for storing in WIC. TPHC discussed with PIC. Handout provided while on-site.

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 recently prepared mac and cheese cooling in tightly covered pans in walk in cooler. Temperature measured 71 degrees F at 11:12 and 68 degrees F at 11:32. CDI, covers removed from pans to facilitate heat transfer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watches worn on wrists of food prep employees.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated the cooked meat cutting board is fully washed, rinsed, and sanitized once nightly and is wiped with a sanitizer towel throughout the day. CDI- cutting board was cleaned, EHS informed PIC to wash, rinse, and sanitize every 4 hours the board is in use.

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 chicken wings and baked beans without datemarks on them. CDI- products were dated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for deviled eggs without a time stamp on product container. CDI- time stamp added to product container.

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 thick turkey chub cooling in the walk in cooler at 70F at 2:30PM drop to 66F at 3:10PM. CDI- product was split into two pieces to allow for faster cooling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC indicated the wooden cutting surface along the prep. line is cleaned using vinegar, salt, and sanitizer. EHS informed PIC that the surface must be cleaned using a wash with soapy water, rinse, and sanitize method.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned plastic 5 gallon buckets being stored directly on floor underneath convection oven.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a wooden cutting surface on the prep. line with large cracks in outer edges of cutting board.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed onions and cooked pulled pork in close proximity to raw proteins in the walk in cooler. CDI- storage rearranged.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC indicated the wooden cutting board is cleaned using salt and vinegar. CDI- EHS informed PIC that cutting board must be cleaned using a wash, rinse, and sanitizer method.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility storing deviled eggs above containers in the top portion of a flip top cooler. PIC indicated these items are held using TPHC. However, the facility did not have TPHC documentation today and were not recording start or end times on the product container. CDI- TPHC template provided and filled out today.