SWEET LEWS BBQ

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed no employee health policy in the facility during inspection. CDI. PIC was provided one. PIC was able list some of the symptoms and returning to work policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedure for a vomit and diarrheal clean up. CDI. PIC was provided a copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed WI vent needs to be covered. Also observed the cold water tap in 3 comp sink needs to be repaired.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed no hot water coming to the 3 comp sink during inspection. CDI. Unit was repaired during inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee rinsing off soiled rag at the front handsink. CDI: PIC educated employee to not use the handsink for anything other than handwashing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a case of single-serve packets of ketchup and a cambro of sugar stored on the floor. Keep food products off of the floor to prevent contamination.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at the handsink located next to the dish area. CDI: EHS provided PIC with a couple handwashing signs to post up for compliance and to have as backup.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few TCS food items cold holding inside the WIC that were left uncovered and had not been prepared today (cooked burnt ends, raw sausages, raw shrimp). CDI: PIC covered TCS food items to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed torn gaskets in hotboxes (at front serving line and bottom door of hotbox in back room near smoker). Replace/repair torn gaskets.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors kept open during time of the inspection. CDI: Dumpster doors were closed. Ensure doors are kept closed after each use to prevent attracting pests.

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 oil buildup on ceiling tiles in the kitchen. Observed black buildup on fan vents above the make line. Increase cleaning frequency.

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 macaroni and cheese placed in hot holding cabinet after being reheated to 113F. CDI - PIC placed item in oven and reheated to 171F - 1.5 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of salt stored on floor under front prep line. Move to higher location.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed plastic to-go container used as scoop in salt container. Use utensils designed for scooping that are made from durable materials. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items on front line above 41F. Upon inspection, reach in items were put in this morning had an ambient temperature of 47F. CDI - Items on line were placed on emergency TPHC. Items in reach in were put in a shallow pan and placed in WIC for rapid cooling. - 1.5 - 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle at front handwashing sink not labeled. CDI - PIC labeled bottle

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in bucket on front line with no detectable sanitizer in water.

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. Observe buildup on outsides of smoker and on inside shelving and floor of walk in cooler. Clean often enough to prevent buildup. - 0.5 -

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 on walls and ceilings of smoke room. Clean often enough to prevent buildup. - 0.5 -

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no lids on non cooling items (collard greens, macaroni salad, cole slaw) in WIC. CDI - Lids were placed on exposed items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2spray bottles at front handwashing sink not labeled. PIC stated it was bleach and glass cleaner. CDI - PIC labeled bottles. - 2 - REPEAT

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 spray bottles at smoker. PIC stated they were amino acids (soy sauce alternative) and apple cider vinegar. CDI - PIC labeled bottles at time of inspection. - 1 -

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands then recontaminate hands by turning off the faucet. Use a towel to turn off faucet to prevent recontamination. CDI - EHS educated PIC and employee rewashed hands using proper procedure. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potato salad holding above 41F on front prep line. All other items were 41F or below. CDI - PIC discarded potato salad. Points were not escalated as improvement was observed from previous inspections. -1.5- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 large container of pasta salad in WIC with date of 11/7. PIC stated salad was prepared the previous day and had incorrect date. CDI - PIC was allowed to apply correct date. Future instances of incorrect dates will require the item to be discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 spray bottles at front line not labeled. PIC stated it was bleach, glass cleaner, and sanitizer. CDI - PIC labeled bottles. - 1 -

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 cheese sauce cooling in deep, plastic tub in WIC. Temperature went down 0F in 30 minutes (see temp chart). CDI - PIC moved to prep sink and utilized an ice bath and stirring to cool. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of chicken stored on floor under shelf in WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potato salad, cooked brisket, mac and cheese, hush puppy mix and other TCS food cold holding in WI above 41F. Per PIC, temperature was temporarily adjusted to clean coils and fan. CDI- PIC readjusted temperature. Foods were 41F after 20 mins. Maintain temps during cold storage. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 spray bottle of spent beef fat for basting meats on smoker. Per PIC, this product is four (4) days old. CDI - PIC voluntarily discarded and EHS reminded PIC that this is a chemical spray bottle and to label and keep cold between uses if meat is inside spent fat. Use a container that meets requirements for food contact surface. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in dining room and crawling insect in can wash. Maintain and increase pest control schedule as necessary to prevent pests. -0-

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observe buildup on inside of table top freezer at end of serving line on shelving and floor of unit. Clean often enough to prevent buildup. -0- POINTS NOT ESCALATED TODAY BECAUSE CONDITION WAS GREATLY IMPROVED OVER LAST INSPECTION.

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 employee change stations and tasks and then attempt to use same gloved hands to hand dispense food from walk in cooler. CDI - Hands washed and PIC educated on when to wash hands. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several scoops, serving spoons, inside blender blades and metal pans with buildup inside. Per PIC, these items should be clean. CDI - PIC pulled these items for re-cleaning. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed cut tomatoes, cut lettuce and cooked potato wedges held for 4 hours at room temp without written procedure. CDI - PIC filled out TPHC form during inspection. Have form available for all future inspection for items held using TPHC. -0- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one scoop without handle in mustard sauce and another container with spoon handle inside food. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observe buildup on outsides of smoker and on inside shelving and floor of walk in cooler. Clean often enough to prevent buildup. -0-

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 on walls and ceilings of smoke room. Clean often enough to prevent buildup. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink used for refilling containers used for cleaning and for washing wiping cloths. CDI - PIC educated that prep sink is to be used for these purposes. -1-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chili, collard greens, mashed potatoes, potato salad, cooked pork and baked mac and cheese at 43-69F after cooling from previous night. CDI - PIC voluntarily discarded. EHS discussed with PIC methods of cooling and that foods were placed in walk in to cool under products that were already cold, warming these product up overnight. REPEAT -3- CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION.

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 collard greens and mac and cheese cooling in deep portions in walk in cooler and other cooling items such as stewed vegetables and chili cooled overnight without active stirring or other means of releasing heat in center of food. CDI - PIC voluntarily discarded. REPEAT - 1

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potato salad, and macaroni for mac and cheese cooling directly on floor. Keep food at least six (6) inches off floor. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed boiled peanuts, smoked chicken wings, and cooked grits in WIC at 43-45F. Items were not cooled properly from yesterday. CDI PIC voluntarily discarded items. -1.5

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer labeled. CDI PIC threw bottle away because it was an old bottle.- 0

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 Boiled beans, chicken wings, and cooked grits in WIC above 41F. PIC stated that these items were not allowed to cool down before putting in the WIC. Items are dense and were overstacked. REPEAT - 1

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 debris on floors under equipment and in corners. -0

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed buildup on tongs hanging over 3-comp sink and stored as clean. CDI - PIC rewashed and sanitized. -1.5-

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 brisket taken out of hot box to cut for sandwich orders and then placed back in hot holding at 124F. CDI - PIC changed process to TPHC. EHS sent new 2017 TPHC form via email. Fill out completely for all TCS foods that will be held on TPHC. EHS reminded PIC that process shall end with discard of unused TCS foods at the end of four hour window. -1.5-

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety Observed cracklings cooked and held on prep table at room temperature for customer orders. Per PIC, these are shelf stable. EHS found a few pieces with soft meat still attached to crackling which would require temperature control. CDI - PIC voluntarily discarded TCS cracklings. -0-

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 deep portions of potato salad and mac and cheese cooling in mounded portions without active stirring or other means of releasing heat in the center of food. EHS notified PIC that 10 minutes were left to get food to 70F. Food was 74F in center. CDI - PIC actively stirred and food at 70F before 2 hrs. -1- REPEAT CONTINUED NON-COMPLIANCE WITH COOLING METHODS MAY RESULT IN RISK CONTROL PLAN OR PERMIT ACTION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects at front counter near hot boxes and serving line. Maintain and increase pest control frequency as necessary to eliminate flying insects. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed barbecue sauce stored directly on the floor in dining room. Per PIC, riser is usually in use for storing sauces. CDI - PIC placed riser under sauces. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on the ceiling of walk in cooler.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw burgers stored directly above ham bones for stock. CDI - PIC identified foods as employee items. Foods moved to lower shelf. EHS advised PIC to keep employee foods on low shelves to keep from contributing to cross-contamination. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked ribs, pasta salad and potato salad cooling in walk in cooler from previous day still above 41F. -1.5-

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 overstacked ribs, pasta salad potato salad, wings cooling in walk in cooler by door. CDI - PIC voluntarily discarded. -1-

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils stored on soiled shelf near dish pit. Move to a clean dry location and clean shelf. -0-

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed soiled rinse and sanitize solutions in use at beginning of inspection. Per food employee, procedure is to clean all 3-compartments of sink and refill with clean solutions and quat sanitizer if solutions are not clean. CDI - PIC had employee refill with clean solution of proper temps and concentrations. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed two slow handsinks in serving area and cook area. Have these sinks serviced. -1-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed pump hand sanitizer stored directly above ice machine. CDI - PIC moved to lower location and EHS educated PIC about risk of cross-contamination. -1-

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 cole slaw (red and white) in prep unit at front line being used to cool restocked TCS foods. CDI - PIC moved to WI to cool to 41F or below and EHS reminded PIC that similar violation was listed on last inspection report. Ensure all TCS foods reach safe temperature within allowable time. -1- REPEAT

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 Observed food employees wearing long, painted artificial nails. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed dangling bracelet on arm of food employee. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints plating food at front line with painted artificial nails. EHS reminded PIC of rules regarding personal cleanliness. Gloves used. Hair restraints used. EHS reminded food employees to check for tears in gloves and to replace if tears develop. -.5-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash water in use at 99F. Dish washer refilled and water was coming out at 89F. CDI - EHS advised PIC of correct temperatures and to use water hot enough to maintain the required 110F. Water temperature corrected. -.5-

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed Employee Health Policy missing Big 6. HACCP document also has the Big 5. CDI - PIC educated about 2017 NC Food Code changes and requirements. Employee Health Policy with the Big 6 and Summary of Changes reviewed with PIC during inspection. -0-

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 Observed facility without vomiting and diarrheal event written procedures for cleanup. CDI - Example procedure reviewed with PIC today. Example vomiting and diarrheal event cleanup written procedure given today. -0-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chicken wings blocking rear handsink near walk in cooler today. Observed rolling cart blocking handsink near combi ovens today. CDI - Item removed and PIC reminded to maintain access to handsinks at all times. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy buildup on smoker racks inside smoker. EHS asked if smoker was used today. Per PIC, no smoking or cooking has taken place today. CDI - EHS reminded PIC to maintain food contact surfaces of cooking equipment clean when not in use. Smoker cleaned. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked potatoes and pork loin in service at 112F and 121F, respectively. CDI - PIC reheated to above 165F within 30 minutes. -1.5-

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 on date marking please visit: http://meck.co/FoodSafety Observed no date marks on cooked shrimp, cooked beef, house made cole slaw and other TCS foods prepared on or before yesterday. CDI - PIC back dated these items and EHS reminded PIC to have dates on products if held more than 24 hours in the facility. -1.5-

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 cole slaw, macaroni salad and other TCS foods cooling after being restocked this morning from the bulk container. PIC was unaware these items were cooling and had exceeded 41F during refill process. CDI - PIC placed cooling foods in walk in to cool. EHS advised PIC that prep unit was consistently at an ambient air temperature of 40F and TCS foods will struggle with cold holding. Cooling would also be an issue in this unit with this setting. Collard greens placed on metal sheet pan instead of plastic bin to help cool faster. -.5- POINTS NOT ESCALATED TODAY AS THE CONDITION WITH COOLING WAS MUCH IMPROVED OVER THE LAST INSPECTION.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed elaborate rings on food employee preparing food. -0-

6-101.11(A)(3) 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 absorbent ceiling tiles in women’s restroom with water damage. Repair with non absorbent ceiling tiles that are smooth and easily cleanable. -0-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee dispensing food after handling payment without washing hands and another food employee use bare hands to turn off soiled faucet handles without washing hands again prior to food service. CDI - Staff education about when washing is necessary. Hands re-washed. -2-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked barbecue cooling in ziploc bags on sheet pan in walk in cooler at 43F from last night. PIC stated the walk in cooler struggles in summer. Three cooling fans and one exhaust fan installed in smoke room already where smoker and walk in cooler are located. PIC also installed cooling curtains on June 24 to help maintain colder ambient air temps. CDI - PIC voluntarily discarded and ziploc process discontinued. Use cooling logs to document cooling progress and follow HACCP Plan for corrective actions for foods covered in the approval. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, potato salad and other TCS foods in walk in cooler, all above 41F at beginning of inspection. TCS foods on left side of walk in cooler were all properly cold holding. Right side of walk in cooler TCS foods were all above 41F. Per PIC Lewis, cooler was serviced last week and three cooling fans have been installed to help move hot air away from walk in located in smoke room. EHS advised PIC that the hottest temperature testing for these units is 100F and ambient air today in cook room exceeded that level. CDI - PIC moved all TCS foods to coldest part of cooler and has a service visit schedule to rebuild condensation piping by refrigerator tech. -1.5-

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed issues with cold holding, cooling and cooling methods. Corrective actions listed in HACCP plan not being followed in response to temps above 41F. Observed ROP beef jerky not listed on approval documentation produced in the facility for sale. VR no later than 07/25/2021 to ensure these items have been covered in the HACCP Plan for all required staff and documentation that training has taken place in HACCP Training Log. -1-

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 RTE barbecue cooled overnight in ziploc bags in cooler not maintaining TCS foods not in the cooling process at or below 41F. Observed freshly made macaroni salad cooling in make table. CDI - PIC voluntarily discarded barbecue and moved other cooling items to walk in cooler. -.5-

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 Observed food employee dispensing food and drinks wearing artificial fingernails. CDI - Hands were washed and gloves used. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed food buildup on outside of to go containers stacked above front service line and on the outsides of to go metal containers with cardboard lids stored on shelf near walk in cooler. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on hood over smoker. -0-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several foods stored in walk in cooler without any lid or cover - Cole slaw, beans, hush puppy mix, chicken thighs, pudding. PIC covered each loosely with parchment paper.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled utensils stored as clean - scoop, bowl, thin probe thermometer stored as clean in holder, and greasy pan. CDI - all returned to dish to be washed, rinsed, sanitized.

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 sausage, cooked brisket, cooked pork belly all from 3 days ago stored in walk in cooler with no date marking. CDI - PIC voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee at front counter dispensing food while having no hair restraint.

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 two fans mounted to the walls, each showing a buildup of dust.

6-305.11 Designation-Dressing Areas and Lockers - C. 6-501.110 Using Dressing Rooms and Lockers - C Observed phone, keys, other personal items stored near food preparation sink. 6-303.11 Intensity-Lighting - C. Observed one hood light out.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cooked chicken, collards, and Mac n cheese below 135F. They had been placed in hot box cold and were slowing reheating. Staff pulled items, reheated to 165F+, and then placed back in hot box.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed pork ribs at 43-48F and beef ribs at 51F in walkin cooler. They had been made yesterday. Discarded during inspection. Repeat violation.

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 chicken wings and seafood salad with date of 2/28. They are one day past their expiration. Discarded. No points deducted as facility has greatly improved on date marking products.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of bleach water in an old Quat sanitizer bottle. It was discarded during 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 ribs wrapped in aluminum foil and placed in plastic tubs in walkin cooler from yesterday. They were not properly cooled. Ensure they have reached 41F or lower before wrapping in aluminum foil. Ribs were discarded.

2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employees come in from outside and put on gloves to handle food and utensils without washing hands, change gloves in between different tasks and not wash hands, go in and out of walk in to return to food prep without washing hands. CDI hands washed.

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 gumbo, stew, and collard greens from overnight that did not cool to 41F. CDI items discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed stew and ground meat in steamers that were below 135F. CDI items reheated. Observed house mad Jerky that was prepared in facility and stored on counter at room temperature. Reiterated to PIC that as mentioned in the previous inspection they would have to use safer methods to prepare product. A variance must be submitted if there is a desire to prepare Jerky to distribute to customers for consumption. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed smoked watermelon and slaw in reach in unit on front line above 41F. CDI items discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed different smoked meats on a speed rack, beans, sausage, Cole slaw, burnt ends, pickles, rice, Mac and cheese, and broccoli and cheese. CDI

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Observed beef jerky made in house and left on counter as a shelf stable product. Facility must have a variance approval from the state. Manager took jerky and placed in their office. CDI had manager discard jerky.

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 collard greens, gumbo, and stew that were cooling in deep plastic containers from overnight. CDI items discarded.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed grizzle dip, keys, personal drinks, that was on the countertops in the kitchen and back smoking area. Repeat.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several pans of food in walk in cooler were uncovered, even though they were already cooled from previous days. CDI - PIC added lids to all such pans.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed unsalted butter held on countertop and measuring 74F. Butter is used to brush atop cornbread when it finishes baking. CDI - butter voluntarily discarded. Discussed with PIC - options are include using salted butter or taking out just enough unsalted butter for one batch of cornbread at a time and holding it on Time as a Public Health Control (TPHC). If TPHC is used, a written procedure must be prepared in advance, 4 hour times must be recorded on each batch of butter, and any butter remaining after 4 hours must be discarded. Also observed moist, narrow beef strips smoked as for jerky and then stored on countertop. Beef measured 73F. CDI - voluntarily discarded. Discussed methods owner could use to safely prepare product in the future.

7-201.11 Store toxic materials to avoid contamination. -P. Observed aerosol can of FlexSeal stored on top of prep table in pit room. CDI - PIC moved can to chemical shelf.

4-501.11 Maintain equipment in good repair. Observed front hot box gasket broken and taped to door. Door stayed cracked open but foods inside remained at temperatures above 135F.

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 dusty buildup on two mounted fans in kitchen. Fans are not in use during the winter.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jacket hanging on dry goods shelf and purse stored on top of ice machine. Both moved. 6-303.11 Intensity-Lighting - C. Observed three hood light have burned out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potato and pasta salad being held on ice at front service line holding between 61 and 62F. CDI PIC voluntarily 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 cooked chicken, pulled pork and cooked sausage without a date PIC stated they were all made on Saturday. CDI PIC voluntary discarded all items. 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 macaroni at start of cooling process in uncovered bus tub, half full. CDI - recommended product be placed into shallower pans and PIC did so.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer bucket at 0 ppm quat. CDI employee dumped and refilled sanitizer to correct concentration.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed plastic cups and lids at front service station without a protective barrier to prevent contamination. CDI PIC covered plastic cups and lids.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed front hot box not holding all foods at or above 135F. PIC said that hot box door sealing has been problematic. VR - verification required. For today, PIC moved items to back hot box and will continue to switch them out.

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 several ready to eat TCS items in walk in cooler were not date marked. All voluntarily discarded. VR - verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of cabbage and box of pork belly on floor of walk in cooler. CDI - PIC moved off floor and onto shelving.

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. Observed one food employee at front counter handle tray, tray paper, and squeeze bottle of sauce while wearing fingernail polish and before washing hands and gloving to finish preparing customer order. CDI - she corrected herself.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged wooden cutting board at front counter.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster lid had been damaged by fire and was resting inside deumpster rather than atop it.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked turkey wrapped and not split cooling from yesterday and measuring 48F, cooked potatoes in large 5 gallon bucket cooling from yesterday and measuring 53F. CDI - turkey and potatoes were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed beans in walk in cooler measuring 42F, cut cabbage measuring 43F. CDI - PIC explained that walk in cooler air flow has been an issue and he is working with manufacturer to correct. Meanwhile, he rearranged items to correct issue, removing bags of peanuts which were blocking air flow. It was explained to PIC that next inspection, any TCS cold held foods measuring above 41F may have points deducted.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 no date marking on mac and cheese from yesterday, potatoes from Saturday, cooked turkey from yesterday. CDI - all voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer being stored in green bucket at front station. Bucket was labeled detergent rather than sanitizer. CDI - bucket removed and replaced with red bucket labeled sanitizer.

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 collards cooling in covered bus tubs, cooked turkey wrapped and not split cooling from yesterday, cooked potatoes in large 5 gallon bucket cooling from yesterday. CDI - collards were uncovered and stirred, meeting cooling parameters after correction, turkey and potatoes were voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sani bucket solution measured under 50 ppm quat.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage atop food prep table not in use in bbq prep area. CDI- discarded

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee re-enter kitchen through closed door and ghange gloves without a hand wash. 2-301.14 Wash hands after activities that contaminate them.-P CDI- employee washed hands and re-donned new gloves

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees going in and out kitchen door with gloves and returning without glove change. CDI- through instruction

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 jus stock in 5 gal bucket at 50F date amrked 12/11. PIC stated it had been in walk in over 24 hrs. CDI- voluntary discard

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of pork bbq at 123F in uc hh cabinet. CDI- reheated to above

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter on ice bath and cole slaw at 48F. CDI- butter discarded coles slaw to walk in cooler

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed jus stocke cooling in full 5 gal bucket. CDI - discarded

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in front service area.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket of sanitizer of floor. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths not stored in solution.