BOSSY BEULAH'S CHICKEN SHACK FREEDOM

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided to the handwash sink adajcent the registers at the time of the inspection. CDI - PIC refilled paper towel container.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed 2 bottles of honey to be stored directly below the drain line of the food prep sink at the cookline.

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 the handle component to the immersion blender and the base of the robot coup to be stored directly below the drain line of the food prep sink at the cookline.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a sealed employee Gatorade bottle to be stored directly on top of a container of pickles in the 2 door lowboy adjacent the ice machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the wall mounted potato slicer to not be in use at teh time of the inspection and to be covered in food debris. PIC stated that they cut fries daily in the morning and then it is supposed to be removed from the wall to be cleaned but that the staff forgot to remove it to be cleaned today. REPEAT. CDI - Moved to 3 compartment sink to be W/R/S. 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 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 insert containers of blanched fries to not be dated marked in the refrigerated drawers beneath the opentop across from the fryers. PIC stated that the fries in the refrigerated drawers are from the day prior. REPEAT. CDI - PIC date marked containers of fries. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the gaskets of the cookline refrigerated drawers and lowboy refrigerator doors to have accumulations of food debris/grime.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding door to the dumpster to be opened at the time of the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed several dishes being stored clean with food debris and food residue. CDI. PIC moved items over to three-compartment sink for re-washing. 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 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed a sifter being used at a chicken breading station. Upon questioning PIC stated that the item was not being WRS every 4 hours and was only being cleaned once a day. CDI. PIC changed the sifter at the time of the inspection to a clean one and will be changed every 4 hours going forward. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P . EHS observed different dressing and condiments being held in large quantities and in bus tubs in a prep top by the hand sink, holding temperatures over 41F. (47,49,50). PIC stated dressings and condiments had been prepared at 10:30 that morning. CDI. PIC took dressing and condiments to WIC to cool them down to temperature. 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 .

3-501.18 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 an opened bag of spring mix in the WIC that was not provided with a date mark. PIC was unsure of when it would have been opened. CDI. PIC voluntarily 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. REHS observed multiple soiled wiping cloths being held throughout the kitchen directly on prep tables (in use to absorb condensation on refrigeration units). * REPEAT *

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. REHS observed a robot coupe be stored in a non-air drying position with water pooled up in the container.

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. EHS observed multiple plastic bus tubs and a plastic green lid that were chipping apart and falling off. CDI. PIC voluntarily discarded the green lid.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health policy on site at the time of the inspection, just the posters on the walls. CDI - EHS provided hard copy of new employee health policy at the time of the inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a food employee touching his hat and face and ten go to immediately don a pair of gloves to go back to work without first washing their hands. CDI - EHS intervened and had employee remove gloves, wash hands, and don a new pair of gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a metal insert container of raw chicken thighs stored directly on top of bulk containers of RTE sauces in the WIC. CDI - PIC relocated raw chicken thighs to lower shelf in the WIC, next to other raw chicken products. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of raw chicken breast stored in the opentop refrigerator adjacent to the fryers to be at 49F. REPEAT. - Observed a bucket of mayo stored on the lower prep shelf across from the fryers at a temperature of 68F. Container label states “refrigerate after opening”. CDI - PIC voluntarily discarded both the container of raw chicken and the bucket of mayo. RCP to be introduced (see general comments). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed individually portioned cups of buttermilk ranch cooling at a rate of 0.0 degrees/min in the WIC. Cups of ranch were observed stored in large plastic buss bins, stacked on top of one another, and with tight fitting lids on. All of these prevent cold air from circulating around the product. CDI - PIC removed ranch cups from large plastic buss bins and placed on sheet pans to allow for rapid 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 .

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 multiple shakers and large bulk storage bins of flour/breading to not be labeled as to their contents.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed multiple soiled wiping cloths throughout the facility stored directly on prep tables and other storage racks. REPEAT.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. - Observed a food employee remove a scoop used for the chicken breading bin from the dishwasher and use a wiping cloth to dry the utensil. CDI - PIC placed scoop back into dirty sink basin of the 3 compartment sink to be W/R/S. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of cleaned insert containers to be wet nested on the clean dish storage rack at the 3 compartment sink area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the wire storage rack above the chicken breading station to be covered in an accumulation of flour/food debris and grime.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee going in out of WIC and was in the process of donning on new gloves. EHS intervened and instructed employee to wash hands. Employee was working with raw chicken prior entering WIC.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fully cooked Bossy Bites below 165F. CDI - PIC moved Bossy Bites back to fryer to reheat to 165F. EHS observed Bossy Bites did indeed reach 165F in the thickness parts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large metal container of Bossy's Buttermilk above 41F in chicken prep unit prepared early this morning. CDI -PIC voluntarily discarded container of Bossy's Buttermilk. Observed in same unit raw Bossy Bites above 41F. CDI -PIC moved container to WIC to quickly cool down. See Temp Chart. EHS suggest using TPHC for buttermilk dressing. 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 .

3-501.18 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 in WIC feta cheese DM exceed 7 days DM sticker read 04/26-05/26. CDI - PIC voluntarily discarded. Observed prepared spinach with DM from 05/03-05/09. CDI - PIC voluntarily 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 .

4-204.112 (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 F in the intended range of use. -Pf Observed high temp dish machine thermometer not functioning properly. CDI - PIC 10 Days VR required.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in-use sanitizer buckets with quat sanitizer below 50PPM. CDI - PIC discarded solution.

4-501.11 Maintain equipment in good repair. Observed metal wired skimming basket stored clean with rust build up. CDI - PIC voluntarily discarded item.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floors throughout kitchen are in need of resurfacing and resealing. Floors are not smooth and easily cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large metal container of Bossy's Buttermilk above 41F in chicken prep unit prepared early this morning. CDI -PIC voluntarily discarded container of Bossy's Buttermilk. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two large bins of sugar and white flour without any identification. CDI - PIC labeled each container.

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 several stored clean metal tongs hanging above 3-comp-sink on rusted brackets. CDI - PIC moved tongs to 3-comp-sink to be W/R/S.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed two hand washing sinks not seal to wall leaving gab behind sink.

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 several food clear container with food debris on non food contact parts of containers on storage shelf. 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 rusted wired shelving where clean equipment and utensils are stored near 3-comp-sink.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floors throughout kitchen are in need of resurfacing and resealing. Floors are not smooth and easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stored clean two stainless steel meat tenderizer with food built up in container with other clean equipment. CDI - PIC moved container to dish area. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink residue in ice shoot compartment of ice and beverage dispensing machine

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four clear containers of sliced cheddar cheese cold holding in walk in cooler above 41*F See temp chart. CDI - PIC voluntarily discarded foodthat was prepare at 1:00PM. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several sealed to-go coleslaw prepared at ambient temperature being cooling in low boy cooler. CDI - PIC removed lids and transfer to-go boxes into walk in cooler to quickly cool down. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few in-use wet wiping cloths stored on prep tops and dish machine.

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 in-use clear measure cup with handle submerged in dry ingredients on prep top. CDI - PIC remove scoop to be W/R/S.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stainless steel bowls and containers wet stacked on drying rack.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed two hand washing sinks not seal to wall leaving gab behind wall and sink.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed clear hose from dish washing machine and 3-comp-sink plastic piping inside floor drain without any gap.

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floors throughout kitchen are in need of resurfacing and resealing. Floors are not smooth and easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stored clean stainless steel meat tenderizer with built up food debris. CDI - PIC moved item to be W/R/S 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stainless steel pan stored clean with metal fragments from scrubbing pad. CDI - PIC moved items to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed in-use spray bottle with blue liquid with no identification stored under prep table. CDI - PIC labeled bottled (glass cleaner)

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 in-use clear scoop with handle not above food in container. CDI - PIC remove scoop to be W/R/S.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed black bus tub with broken handle and pooling water stored clean holding clean utensils inside. CDI - PIC voluntarily discard bus tub and moved utensils to be W/R/S.

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 both low boy cooler door gaskets with built up debris.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed outside dumpster without drain plug.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floors throughout kitchen are in need of resurfacing and resealing. Floors are not smooth and easily cleanable.

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

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 cleaned food equipment stored by a wall with build up. CDI. PIC removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. OBSERVED pipes stored directly on sink. CDI. PIC removed. 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 containers of salt on food prep area with labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held inside buckets of sanitizer solution with concentrations registering between 0-50 PPM quat. CDI - Sanitizer solution discarded and remade with new solutions registering at 200 PPM. REPEAT

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use scoop savored with handle touching the food. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed one of the coolers out of temperature. PIC is using ice baths and repair going on in the unit as well. There is enough refrigeration in the facility.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed food utility cart obstructing hand washing sink. CDI - PIC removed obstruction. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed raw chicken bites at the flip unit > 41 F and hot sauce used to dip chicken being held held in room temperature. Food items were put out before EHS arrival. CDI - Chicken bites taken to the WIC to cool towards < 41 F. Hot sauce placed on TPHC. PIC advised that the facility is in process of obtaining a variance for their hot sauce. pH of tested product has been analyzed through NC State Univ but has yet to complete the variance process. EHS and PIC discussed TPHC implementation for hot sauce. EHS forwarded copy of TPHC for hot sauce to email on file. VR required by 3/15/23 -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 boxes of breader stored on floor in kitchen. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held inside 2x buckets of sanitizer solution with concentrations registering between 0-50 PPM quat. CDI - Sanitizer solution discarded and remade with new solutions registering at 200 PPM. -0.5-

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 cup being used as a utensil in seasoning mix. Observed scoop handle in flour. CDI-items were 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 linens not being stored 6 inches off the floor.

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 no procedure for vomiting or diarrheal events. EHS provided documents

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in an ice bath and ranch in the flip unit that were above 41F. Both items were put out before EHS arrival. Both items were stacked to high in containers. CDI-Cheese was portioned and taken to the WIC to cool and the ranch was taken into the WIC to cool. EHS advised PIC that if ice baths are used to be sure that the ice reaches to where the food is in the container. EHS also talked to PIC about using TPHC for the cheese.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings and chicken bites at less than 135 degrees. CDI placed on tphc since product only lasts for less than an hour . Advised PIC to have equipment checked or place items on tphc permanently.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed pickles packaged on site without ingredient labeling. PIC stated that labels have been ordered with list of ingredients but labels have not arrived yet. 10 day verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese being held above 41F in 3-door reach-in cooler. Product prepared 06/21/21. CDI: PIC voluntarily discarded. Observed hot sauce(heat treated garlic, oil, and peppers) being held above 41F on shelf next to make table. Product prepared 06/08/21. PIC unaware of need for temp control with garlic/oil. CDI: Education provided and PIC voluntarily discarded product. Going forward, facility use temperature as control for hot sauce.

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 food employee label unsalted butter with time stamp upon arrival for inspection. CDI: Education provided and product labeled. REPEAT VIOLATION.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC had a CFPM certificate that expired in November of 2020. Immediately effective, May 27, 2020, and until this memorandum is rescinded or replaced, establishments with a Person in Charge (PIC) present with a CFPM certificate that has expired since March 1, 2020, should be marked OUT and assessed zero (0) points on the inspection form. This does not absolve the permit holder’s responsibility to have a PIC present per Section 2-101.11 during routine operations, nor does it absolve them from maintaining their PIC duties per Section 2-103.11 of the NC Food Code Manual. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two sanitizer buckets with a quat sanitizer concentration of 0ppm. CDI - PIC discarded contents of sanitizer buckets and refilled with quat sanitizer with a concentration of 200ppm. -1.5 points-

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 no written procedures or begin and end times for unsalted butter being held on time. PIC stated that butter was held for approximately two hours at start of inspection. CDI - PIC marked butter with begin and end times and a TPHC template was provided. -REPEAT- -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed abundance of dust and residue on evaporator fans in walk in cooler and on shelving used to store clean equipment and utensils. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed several employees turning faucet handles off with bare hands recontaminating hands after washing. CDI: directed employees to stop; training and education provided on the spot.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink next to fryer completely blocked by prep table not on wheels. CDI: prep table was physically moved and relocated.

General Comment: 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 no procedures for unsalted butter held on time however did observed begin and end times marked. CDI: procedure template emailed to PIC.

General Comment: 7-201.11 Store toxic materials to avoid contamination. -P. Observed quat sanitizer and other chemicals stored on top of cooler and above single service items on shelf. CDI: relocated to chemical shelf.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in buckets held at 0-50ppm concentration. CDI: buckets dumped and refilled with sanitizer at proper concentration. Observed wiping cloths not in use held on counter surfaces. Observed cloths hanging from employee aprons.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes during start of inspection. Observed a few containers wet stacked on shelf.

NO POINTS DEDUCTED: Observed single service items on floor in outside storage room/water heater closet. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.