NEW YORK BUTCHER SHOPPE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored over RTE sauce. CDI.. Storage order was changed during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer reading 0ppm. CDI sanitizer was remade to read 300ppm 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 caramelized onions and shrimp above 41F. CDI onions were voluntarily discarded and shrimp was sent to quickly cool.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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no CA on blackboard menu. EHS will return within 10days. Facility can text picture to EHS.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner stored with clean sheet trays by 3 comp sink CDI.. Cleaner was removed

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed turkey breast stored on floor in WIC.CDI.. Items were removed from floor during inspection

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

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 in bin with visible debris.CDI.. Bin and utensils were sent to 3 comp w/r/s 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed utensils stored as clean stacked wet.

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 storage under display case in need of wiping down.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed Handwashing sink blocked by cart in area nearest ROP machine. CDI- Cart re-located 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed food handling employee fill squeeze bottle with water from handwashing sink across from 3 comp sink. CDI- PIC was educated on handwashing sinks being strictly limited to only handwashing practices and to fill bottles at appropriate sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grill lowboy cold holding caramelized onion and braised beef above 41F. CDI - food handler moved items to rapidly cool below 41F. Observed Chimichurri sauce in prep top cooler at 70F. Food handler verified that it had been out for 30 minutes as they were placing labels on items along the line. CDI - Chimichurri sauce was moved to rapidly cool below 41F.

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 Pasta in grill low boy with expired label 5/30. CDI - Food handler voluntarily discarded product. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed Mac & Cheese in grill lowboy with no date. Food handler verified it was made yesterday. CDI - Food handler placed proper date mark.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket being stored on top of prep top while actively in food prep. CDI - Sanitizer bucket was re-located to appropriate storage.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles without labels to identify contents. CDI- Labels were added to identify contents. Observed 2 containers with no labeling to identify contents. PIC identified as polenta. CDI - Labels were added to identify contents.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observe WIF with multiple boxes of frozen foods being stored directly on floor. CDI - PIC re-located all boxes to satisfy 6 inches above the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with in-use wiping cloths at 0ppm. CDI - PIC changed sanitizer out.

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 in-use knife being stored between prep top coolers. CDI - Food handlers moved knife to be w/r/s and educated on proper in-use utensil storing.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed chemical dishwasher at 0ppm chlorine. PIC checked container and indicated there was none. PIC stated chlorine would be coming on truck same day of inspection. CDI - PIC will continue using dish machine to w/r but will use the 3 compartment sink to sanitize.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.Observed food employee eating/chewing while handling food.

6-301.14 Post a handwash sign at each handsink. Observed no sign at hand washing sink. CDI EHS left signs.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce over RTE sauce ..CDI Items were rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles without labels to identify content.. Lables were added

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed plates at the serving line stacked wet.CDI.. Plates were moved to dish pit

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 chicken wings stored over fish in Butcher’s Case. CDI- PIC moved packaged chicken to the chicken display area in case. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Food dated 9/29 uncovered in walk-in. Cover food once cooling process is complete.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf: Found ROP protein identified by PIC as pork belly labeled as smoked brisket in WIC. Discarded voluntarily.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility could not verify that a random employee chosen by REHS had been informed of reporting responsibilities. CDI- employee read and signed Employee Health Reporting Agreement while REHS was on site. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Employee working with trash at receptacle touched floor with gloves then returned to line to work with food. CDI- REHS discussed with PIC, PIC directed employee to discard gloves and wash hands. Employee washed hands.

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. Portioned potatoes Au gratin sides cooled 17.0 F in 50 minutes. Cooling rate does not meet .54 F / minute. Pans moved to freezer for speedier cooling. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Garlic and oil mixture in house made sauce was being kept at room temperature and measured 74.0 F. CDI- Voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Cooling potatoes au gratin did not meet cooling rate in WIC during 50 minutes period. See # 20 above. CDI. Found spinach artichoke dip prepped today in WIC tightly covered and in dense volume reach in at 47.0 F. CDI- Dip spread out on a sheet tray uncovered and placed into WIC for rapid chill. This is the second straight inspection where cooling methods have been inadequate to meet required time parameters. Evaluate cooling methods of thick foods going forward. Consider adding a blast chiller for items such as potatoes au gratin, or utilize WIF as SOP for cooling some foods. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No paper towels readily available at 3-comp sink / stove area. CDI- towels 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. Whole meat loaf dropped 28.0 F in one hour (123.0 F to 95.0 F) from center-of-pan readings. Meat loaf had already been cooling for 30 min according to PIC. Cooling rate does not meet parameters of .54 F /minute. CDI- meatloaf moved to freezer for rapid cooling. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf: Found short ribs packaged on 1/17 44.0 F. Skirt steaks packaged today were 45.0 F on package surface in Butcher’s case. Skirt steaks were contacting short ribs and short ribs apparently came up in temperature as result. All other proteins in Butcher’s case were 41.0 F or below. CDI- skirt steaks and short rib packages from dates previous to today were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found packaged Caesar salads, just prepped, placed directly into customer grab n go. Salads were 53.0 F Found Cole slaw prepped today in prep unit reach in at 47.0 F. CDI- both items uncovered and placed into WIC / freezer for rapid chill. Slaw was placed in shallow pan. 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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed stacked metal sheet trays stored as clean with visible grease and food debris in interior surface. -CDI- PIC moved sheet trays to 3-compartment sink for proper washing, rinsing, and sanitizing. -Points not escalated due to significant improvement since last inspection. 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 .

3-501.18 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 piccata sauce with a discard date of 9/15 in WIC, past the 7-day window. -CDI- PIC voluntarily discarded the item. -Points not escalated due to significant improvement since last inspection. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed two liquid squeeze bottles at grill with no label indicating their contents. -CDI- PIC properly labeled bottles. -Points not escalated due to no worsening of problem and limited risk associated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat tenderizer being stored as clean with visible food debris crusted onto surface. Observed stacked pans still baring a sticker after being cleaned. CDI - Utensil was moved to three comp to be rewashed. EHS advised PIC to remove all stickers from equipment before the cleaning process. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed salmon ordered well done cooked to a final temperature of 127F. When asked, employee stated they usually cook well done salmon to 135F. Proper cooking temperature for fully cooked salmon is 145F. CDI - EHS had employee place fish back on grill until it reached a temperature of 147F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef, shrimp, and salmon being stored in under grill cold holding unit holding above 41F. CDI - PIC voluntarily discarded all items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 cut lettuce in prep unit not baring date label. CDI - EHS advised PIC to label. 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 . 3-501.18 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 multiple food items, such as cooked pork belly, cooked potatoes, and cooked brussel sprouts baring preparation date of 5/29 being held in prep unit and WIC past the seven day allotment. Observed multiple food items such as cole slaw baring the incorrect discard by date. CDI - PIC discarded all food on premises being held past their expiration date, and relabeled all of the mislabeled food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed ROP dry aged steak in display case baring discard date of 6/3 (packaged on 5/21) while checking compliance with variance plan. CDI - PIC discarded item.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles at grill with no label indicating their contents. Label all working containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans wet stacked together in clean storage area. EHS advised PIC to unstack and to allow all equipment to air dry before stacking.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed multiple cutting boards in facility with deep gashes, staining, and chipping. CDI - EHS suggested to replace as needed. PIC wrote down note to talk to manager about replacement.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf: Found vacuum packaged short ribs with no labels on packages as per plan. CDI- PIC Evan Garr voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Found tightly covered stacked mac and cheeses in WIC at 43.0 Food had been prepped at 6:30 am. CDI- PIC moved food to walk-in freeze to finish cooling.

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. Oils at grill area not labeled.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf: Labels for frozen vegetables do not have wording “ maintain in a frozen state until ready to cook” as specified in approved HACCP Plan. Add verbiage to appropriate labels. Verification within 10 days.

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: Fresh-made subs wrapped tightly individually did not show a temperature change after 50 minutes after being placed in WIC. Subs unwrapped, opened, and spread out on sheet pan in WIC. Dropped to 44 - 41F within 20 minutes.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee clothing stored on shelf with retail food.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Frie cutter on wall is soiled. Clean after each use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: ROP raw proteins in butcher case measured 44-47 F. CDI- call made to refrigeration technician who arrived during inspection. Issue was resolved and case coil reached 21.0 F and falling. All ROP’d raw proteins discarded into trash cans. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bottle labeled as Sani512 contained glass cleaner. CDI- discard bottle.

Cooling fries piled several inches high and on trays with little separation to allow for cold air circulation were cooling at a rate that would not meet parameters. Refer to temperature chart. CDI- Fries reduced in volume per tray and tray stacked on cart with separation to allow for air circulation.

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. Oils at grill area not labeled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Reach in cooler at cook station not holding TCS foods at 41.0 F or below. See temperature chart. CDI- TCS foods above 41.0 F voluntarily discarded. Call made to service company. 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 .

3-501.18 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: Short ribs dated 2/7 when production was 2/6. Meatballs not date marked. Trays of chicken wings not date marked. Opened arugula not date marked. CDI- voluntarily discarded. 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 .

4-501.11 Maintain equipment in good repair. Prep reach in cooler not holding food at 41.0 F or above. All foods checked in cooler unit were 45-52 F. Call made to service company. Do not use unit unit it has been adequately serviced. Return visit within 3 days.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: Management is not monitoring the date marking of food. Found date marking system off by a day, resulting in some items being date marked for 8 days. Employees not trained on proper seven-day date marking. Logs for ROP production not being maintained since 10/10. Production had occurred since that date according to labeling and PIC. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Potato cutter soiled. CDI- detached and sent to 3-comp sink.

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 Family Caesar and House Salads going into grab n go with sell-by date of 10/19. Salads were assembled and packaged previous day, 10/12. Portioned chimichurri (garlic and oil) dated with sell-by 10/18. Batch made 10/11 according to PIC. Batch not dated. Employees dating garlic butter from previous day with today’s date. Lasagna from previous day’s production not date marked. Date mark label indicated production 10/6. Observed some date marking reflecting 11 day holding time, 10/9-10/19. Found Brussels dated 10/12 in WIC, slated to be placed in grab n go. When asked to print out a grab n go label for Brussels, label indicated 9 day holding time CDI- batch and portioned chimichurri voluntarily discarded, lasagna voluntarily discarded. Other items had labels reprinted to reflect 7 day date marking. 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: arugula dated 10/5. Voluntarily discarded.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf: Production logs not being maintained for ROP products. Smoked pork found in ROP. Not approved for cooked meats. Voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Damp cloth on cutting board of prep unit. REPEAT.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef stored over raw salmon in the walk in cooler. CDI: PIC rearranged order.

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 large whole brisket in the walk in cooler at 44 degrees from last night. CDI: PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed salami in low boy at 44 degrees. CDI: PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large whole brisket in the walk in cooler from last night at 44 degrees. CDI: PIC voluntarily discarded brisket due to missing the cooling window.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets at 100 ppm, below the proper concentration. CDI: PIC changed out sanitizer to the proper concentration.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with the doors open. Informed PIC to keep doors closed when not in use.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Meat loaf pulled from oven and said to be ready for cooling / service. Meatloaf temped at 142.0 at one end of pan. CDI- placed back in oven and reached temperature of 193.0 throughout.

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: Found entire batches of packaged foods with one batch label, found other packaged food with labels on individual packages. Establish/ follow a consistent SOP for date marking of RTE packaged food. Employee removed label from deviled eggs brought from WIC to reach in at line. Ensure all foods requiring date marking bear a date marking label in all refrigeration equipment. follow up visit within 10 days to ensure consistent date marking and implementation. CDI- allowed relabeling of deviled eggs.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed steak flight on menu with no Consumer Advisory disclosure. CDI- menu corrected while on site.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed trays stacked wet in clean dish and utensil rack. CDI-PIC removed trtays stored wet and placed in three compartment sink to be properly cleaned, sanitized and air dried.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF - PIC stated that restaurant beside butcher shop has been using the ice machine to obtain ice. The PIC shall ensure persons unnecessary to the food establishment are not allowed in the food preparation, food storage, or ware washing areas. CDI - Conversation had with PIC to give ice to restaurant instead of letting a non-employee enter butcher shop kitchen. 0 pts.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF - Salmon may be ordered undercooked. Nowhere on menu does it state salmon may be ordered undercooked. CDI - Menu reprinted and salmon added to menu with asterisk beside it.

4-205.10 Food Equipment, Certification and Classification - C - Kitchenaid immersion blender is listed by manufacturer for "domestic use only". Blenders must be NSF approved for commercial use. 0 pts.

5-501.115 Maintaining Refuse Areas and Enclosures - C - Trash bags around dumpster enclosure. Refuse areas and enclosures shall be maintained clean and free of unnecessary items. Maintain dumpster area clean to prevent it from becoming a pest or vermin harborage. 0 pts.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF: Employee started one week ago, had not been informed of responsibilies for reporting exposure or diagnosis from reportable illnesses, or responsibilities for reporting reportable symptoms.

2-401.11 Eating, Drinking, or Using Tobacco - C: Employee was drinking from bottled water withno cap or straw, at prep unit at line.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: 3-comp sink set up and in use had quat sanitizer in bay at less than 150ppm quat. No signature due to Covid 19 precautions.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Date marking for items in WIC reflected 8 days holding time from prep. Remember date of prep is Day 1. Some expire dates were 2/29 and 2/30.

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: Found ROP skirt steaks holding above 41F in meat display case. CDI- voluntarily discarded. Found unapproved ROP cooked brisket. CDI- discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer bucket holding cloths measured 0 ppm quat.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Facility did not have letter of guarantee from Low Country Seafood. CDI- received while on site.

3-302.11(A) Separate the different types of raw animal foods. -P: Found raw vacuum sealed in-house chicken over raw seafood in display case. Chicken re-arranged in case. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Vaccuum sealed in-house hot dogs surrounded by raw vacuum sealed products in display case. Plan calls calls for dividers to be used for separation. No dividers present. CDI- dividers provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Prep cooler at hot line holding some TCS food above 41F. CDI- all voluntarily discarded. Refer to temperature chart.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: TCS foods in prep top at hot line not date marked. CDI-All containers of food voluntarily discarded.

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: Labeling of ROP meats lacking "Store at 41F or below" statement. Logs not being maintained as required by approved plan. Found one package of ROP chicken wings with internal temperature of 43F. Package discarded. Verification needed within 10 days of adhereance to plan.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf A couple of packaged food items missing ingredients from labels. PIC updated label info in scale and printed updated label for these items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor crumbs from low prep cooler door gaskets.