CRAZY PIG, THE

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a container of raw ground beef stored on top of cooked hash. CDI - Item was placed on the bottom shelf.

4-602.11 (E)Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine.

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 one container of cut melon without a date mark. CDI - Owner dated during inspection for the day it was prepared.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee in the kitchen without a hair restraint. No increase in points due to overall improvement.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 500+ ppm Quat sanitizer in the a sanitizer bucket. Owner stated that he uses tablets but did not dilute.

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 ramekin cup being used to scoop spices.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy grease and food debris on the warmers and several pieces of equipment throughout the kitchen.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug for the dumpster.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris under several pieces of equipment throughout the kitchen.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed liver mush with safe handling instructions stored above sauces in the walk-in cooler. CDI - Item was placed on the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed grease and food debris on the deli slicer. CDI - Slicer will be thoroughly cleaned before next use.

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 a container of sliced tomatoes with an incorrect date mark. CDI - Product was voluntarily discarded.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shell eggs inside of a container of ice water next to the grill.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food while wearing a bracelet, watch and no hair restraint.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler.

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 heavy grease and food debris on the warmers and several pieces of equipment throughout the kitchen.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris under several pieces of equipment throughout the kitchen.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P 3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Observed poached eggs in the walk-in cooler. Owner stated that they are reheated for immediate service. CDI - Poached eggs were voluntarily discarded. Owner will be switching to pasteurized eggs for this process.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 68 degree margarine that reads “Perishable. Keep Refrigerated” on the label. CDI - Margarine was added to the morning TPHC list. No points taken due to significant improvement from previous inspection.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time label for hash browns. CDI - Item was labeled and will be cooked/sold within the 4-hour breakfast service.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in near the mop sink and bar.

4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rusting shelves in the walk-in cooler and a “house-hold use only” blender.

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 chicken wings in smoker and mac n chz in steam well reheating too slowly to meet cooling parameters. Products placed into unit between 10:30am-10:45am. See temperature chart for details. EHS monitored temperature over 30-min window and rates of 0.7 and 0.4 achieved. After EHS intervention, rate for 0.7 for mac n chz remained and wings obtained rate to 0.75. CDI: PIC turned smoker heat setting up and added more water to steam well for more rapid reheating (mac n chz 167F and wings 165F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F at make table. Product with various prep dates. PIC stated two AC units in facility and one semi-inoperable (shuts off and on intermittently). PIC contacted service company during inspection. Facility switches concepts between 10am-11am (from Egg Cafe to Crazy Pig). Breakfast items voluntarily discarded and PIC placing product on TPHC (paperwork provided and completed during inspection) until unit able to maintain food temperatures at or below 41F. EHS will return within 10 days to verify long-term compliance and cold holding unit repaired.

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 no TPHC forms for breakfast menu items held using TPHC. CDI: TPHC forms provided and completed 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 chopped lettuce cooling on covered plastic Cambro container in reach-in portion of make table. PIC stated product prepared @10am. CDI: Education provided and product vented and moved to walk-in cooler for rapid cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several insert pans stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken halves being held below 135F in smoker. Product prepared 07/10/24 and reheated @10am. PIC stated product reheated to 155F in oven then placed into smoker. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in walk-in cooler. Products with various prep dates. PIC stated walk-in cooler inoperable since early morning 07/10/24 and facility has been transporting food from different kitchen with same owner (Egg Café in Davidson). AC unit on left side of building working and AC unit on right side building inoperable (side where WIC is located). Maintenance visited early morning for quote and parts assessment of unit. PIC voluntarily discarded product. EHS spoke with owner via phone and informed of violations present. Facility voluntarily closing. EHS provided Risk Control Plan (RCP) and temperature logs via email. PIC is to complete RCP and return by EOB today, 07/11/2024. EHS will return within 3 days to verify facility repaired walk-in cooler and able to maintain TCS foods at pr below 41F. FACILITY MUST NOT PREPARE OR SELL FOOD UNTIL EHS GRANTS APPROVAL TO REOPEN. CONTACT MIRIAM @ 704-371-1589.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on make table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken tenders being held above 41F in walk-in cooler. Product prepared 03.13.24. Ambient temperature of unit fluctuating between 40F-44F. CDI: Education provided and product voluntarily discarded. EHS will return for compliance visit to verify long-term compliance of cold holding in walk-in cooler. REPEAT VIOLATION. **Continued non-compliance can result in food being discarded and permit action at next inspection**

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 walk-in cooler shelving. REPEAT VIOLATION.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walk-in cooler floor in poor repair- thick, sticky black film covering floor.

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 chicken wings and pulled pork reheating too slowly to meet reheating parameters. CDI: Education provided, temperature of smoker turned up, product rapidly reheated (>165F within 2 hours).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brisket cooling on counter using ambient temp. PIC stated product cooked to approx. 180F, removed from oven and placed on counter, cooled roughly an hour, sliced, and then placed back into smoker for reheating. EHS discussed use of cooking/cooling/reheating log to demonstrate food is not being held in danger zone for extended lengths of time and is being properly reheated. EHS will make compliance visit within 10 days to verify facility logging process and properly reheating the food to temperature. CDI: Education provided and product rapidly reheated (>165F). REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in walk-in cooler. Product with prep dates between 10/13/23-10/17/23. Ambient temp of unit 41F-42F. CDI: Education provided, PIC contacted service repair company during inspection, temperature of walk-in cooler turned down, TCS foods voluntarily discarded.

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 dust buildup on fan covers in walk-in cooler. Observed buildup on two black fans in kitchen. Observed buildup on potato chopper- PIC stated solely for decorative purposes only, no food prep, fries come pre-sliced, frozen. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled pork being held below 135F in steam well. CDI: PIC reheated product (165+). REPEAT VIOLATION.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for dish machine. EHS will return within 10 days to verify facility obtained test strips. VERIFICATION REQUIRED.

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 greasy residue on shelves used for storing clean dishes.

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 a box of raw chicken tenders stored on top of a box of raw pork in the walk in cooler. CDI- box of raw chicken moved, no longer contamination concern. For more information on food storage order please visit: http://meck.co/FoodSafety

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 can opener spike with buildup, in need of cleaning. Observed multiple metal bowls and plastic containers with food debris residue, in need of cleaning. CDI- can opener removed for cleaning during inspection. Dishes removed and placed at dish pit for washing. REPEAT. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed probe of thermometer with buildup, in need of cleaning. CDI- thermometer cleaned. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings, pork and brisket holding below 135F in bottom portion of hot box unit. EHS found that unit appears to have different settings for top portion and bottom portion, bottom portion needs to have heat turned up to maintain food at 135F or above. CDI- products holding below 135F were rapidly reheated in oven (to 165F+) and placed back into hot holding. 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 Observed cooked chicken tenders labeled 2-23, PIC stated this label was incorrect and label from previous batch was not removed. CDI- label updated to 2-28, PIC will ensure labels are changed regularly. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple chemical bottles (2x) with fading labels or no label. CDI- chemicals labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in red buckets at concentrations exceeding 400ppm quat. Facility uses tablets, may be using too many tablets for this bucket. CDI- sanitizer diluted to proper concentration.

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 a screw placed inside of ice machine in place of the plastic coated bolt to keep baffle wall attached. Replace as per manufacturers instructions, ensure this is corrosion resistant.

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 can opener spike with buildup, in need of cleaning. EHS discussed cleaning frequency of multiuse equipment like can opener. CDI- can opener removed for cleaning during inspection. REPEAT. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed probe of thermometer with buildup, in need of cleaning.

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 wrist jewelry on.

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 underside of shelving in walk in cooler in need of cleaning.

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 flooring in walk in cooler with minor buildup, in need of cleaning.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle walls of ice machine with minor buildup black buildup, in need of cleaning. REPEAT. Note: points de-escalated to half demerits as EHS has observed improvement in this area. CDI- EHS found employees actively cleaning ice machine to begin inspection, able to discuss a cleaning frequency schedule with EHS. 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 can opener spike with black buildup, in need of cleaning. CDI- can opener removed from table, cleaned during inspection.

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 a few products in the hot box holding below 135F, see temperature chart. Through discussion with PIC, PIC believes products out of temperature were taken out of hot holding briefly to label products, believes they fell out of temperature during this time. CDI- hot box temperature adjusted, products properly reheated to 165F before going back into hot holding.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in red buckets at concentrations exceeding 400ppm quat sanitizer. Facility uses tablets for sanitizer. CDI- water added to buckets, diluted to proper concentration.

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 containers of brisket in the walk in cooler in process of cooling. Brisket was portioned into deep volume containers, tin foil placed on lid preventing proper air flow. EHS found that brisket dropped from 67F to 60F in an hour, may not meet cooling parameters with current method. CDI- tin foil removed, cooling methods adjusted. EHS discussed proper cooling methods with PIC, suggested using uncovered sheet trays to cool product. EHS also suggested nesting pans in ice if facility does not want to utilize sheet trays to keep BBQ juice with meat. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go boxes stored on shelving upright, not in protective packaging or inverted. REPEAT.

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. Observed floors with paint peeling, causing floors to be uneven and not smooth or easily cleanable. PIC stated this issue is due to using degreaser on floors, chemical is causing paint to peel from floor.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle walls of ice machine with pink buildup, in need of cleaning. EHS confirmed that this buildup is not stained on, EHS ran probe wipe across surface and removed pink buildup with probe wipe. EHS showed employee area that needs to be cleaned on ice machine. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one white bottle filled with chemical that was not labeled, near dish pit. CDI- chemical labeled 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 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 . At start of inspection, EHS observed 2x large metal containers in walk in cooler, filled with pulled pork and brisket that were in process of cooling (products were around 60F). Employee stated that the process is to smoke/cook proteins morning, remove from smoker once finished, let sit on countertop briefly until temperature has dropped, then move into walk in cooler. EHS found that brisket/pulled pork was stacked thickly into deep volume containers, wrapped tightly in tin foil. Based on discussion with employees and PIC on timeline, EHS believes products had dropped from 135F to 70F within 2 hours, may not of reached 2nd parameter without EHS intervention changing cooling methods. CDI- cooling methods adjusted, EHS had employee remove brisket/pork from large container, spread thin onto multiple sheet pans. EHS observed products cooling appropriately after intervention. EHS discussed proper cooling methods and cooling parameters that must be met in process.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go boxes stored upright on shelving, not in original protective packaging or inverted. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster with sliding doors open. REPEAT. Note: points not escalated due to different nature of violation. Last inspection referenced the top lids with damage, unable to close, lids were in good repair during inspection, sliding doors need to be closed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored in cardboard box with plastic to-go cups. Ensure employee possessions are separated from retail products.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior white baffle walls of the ice machine with pink buildup, in need of cleaning. REPEAT. Note: points not escalated due to improvement from previous inspection. Previous inspection had multiple food contact surfaces that were dirty to sight and touch, EHS found all dishes clean during inspection today. In response to previous inspection, PIC wrapped and put away some of the lesser used utensils to ensure they stay clean.

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go boxes stored open and upright on shelving, not in protective packaging and not inverted. Ensure to-go boxes are stored to avoid contamination.

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 black buildup around faucet of handsink nearest mens bathroom. Observed hood system with grease buildup, in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster that did not have a lid attached, no longer able to close top of dumpster.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed posted employee health policy that included salmonella non-typhi, but facility has employees sign a new hire employee health agreement and those agreements do not include salmonella non-typhi. CDI- EHS educated PIC on new requirement, provided updated employee health policy for employees to review. Provided via email.

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 with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to new food code. CDI- EHS emailed information including an example plan and poster.

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 a box of raw chicken stored on top of a box of raw pork shoulder in walk in cooler. PIC stated that raw meats are usually separated by different sets of shelving, always on bottom row. PIC stated that he must of put a box of chicken on top of box of pork earlier that day. CDI- box moved, EHS discussed storage order with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several scoops, a couple of metal pans with food debris stored on clean dish shelving. PIC stated that some of the scoops that were found dirty are not used frequently, EHS suggested wrapping some of the lesser used utensils in plastic wrap to avoid any buildup. CDI- utensils were scrubbed at 3 comp sink and run through dish machine during inspection. REPEAT. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle wall of ice machine with pink buildup, in need of cleaning. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of chili marked 10-26, exceeding the 7 day window. CDI- chili voluntarily discarded, EHS discussed date marking and explained that first day of prep counts towards 7 day limit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle with red liquid with no label, hanging above 3 comp sink. CDI- bottle labeled as degreaser during inspection. EHS discussed labeling requirements. 7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of glass cleaner and a bottle of disinfectant stored above an open box of single use/single service articles (plastic cups and lids). CDI- chemicals moved, EHS discussed storing chemicals to avoid contamination.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakers on cook line not labeled during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the kitchen and seating area during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping clothes on prep surfaces during inspection, ensure wet wiping cloths are held in sanitizer in between uses.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a few boxes of single use/single service articles (to go boxes, plastic cups) stored on the ground. CDI- PIC moved onto shelving during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener spike with food debris buildup. Observed multi use utensils (spatula, measuring cups, cutting boards) with food debris buildup, stored as clean. CDI- all utensils run through dish machine during inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup on white interior baffle wall in ice machine. Suggest more frequent cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled chicken holding in cabinet at 124F, see temperature chart. All other products in cabinet were 135F or above. Pulled chicken was in a large plastic container, all other products were in metal containers. CDI- Pulled chicken properly reheated to 165F and put into metal container in cabinet for hot holding. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and employees working with food with no hair restraint/covering.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked near dish pit, allow air drying.

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 employee wash hands and turn the water off with hands without using a paper towel. Employee rewashed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed Mc and cheese hot holding in the case at temperatures below 135F. 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. Observed tomatoes cooling in the prep unit cooler. CDI. PIC removed to the walk in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of salt in the prep area. without a label. CDI. PIC labelled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch and bracelets on PIC who was in prep process. Needs to be removed when working with food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic containers, stored as clean, with debris and 2 w/ sticker residue. CDI: returned to dish wash for re-wash 4-602.11 Cleaning needed for ice machine. Observed build-up in ice machine.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed mac/cheese (2 pans) and chicken wings at 125F and 101F respectively, holding in the alto sham - determined to be caused by improper re-heating procedure because other items in sham were >135F. CDI: returned to oven for re-heat.

3-501.15 *Use proper procedures to 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. Ensure process allows temp to decrease from 135F - 70F within 2 hours and then down to 41F in additional 4 hours (6 hours totoal)-Pf - Observed whole brisket which was out for cutting when I entered - unable to determine actual cooling parameters, therefore, this is to recommend the brisket be cooled prior to further processing or use an effective method of taking temp w/ time observance to be able to determine cooling parameters are met.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch & bracelets on PIC who was in prep process (brisket)

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 2 briskets cooling in the WIC (walk in cooler) wrapped in foil cooling at a rate of 0.1 and .075 degrees per minute. Food cooling needs to cool at a rate of 0.12 degrees per minute from 70 degrees to 41 degrees. CDI (corrected during inspection)PIC(Person in charge) will ice briskets during cooling to ensure proper cooling rates. Also PIC needs to monitor cooling by checking temperatures during the cooling process. Chili or any food cooling should be cooled in the WIC or other approved methods. See #31 1.5 pts

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 1/6 pan of pulled chicken in the hot cabinet at 120F. CDI by reheating in the oven to 167F 0 pts

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 wrapped briskets in the WIC and covered chili in the bottom of the prep cooler. Use only approved methods and equipment to cool foods. 0.5 pts

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed no chlorine test strips for the under counter dish machine. CDI PIC has test strips at his other restaurant in Davidson and will have them here by tomorrow.