BISCUITVILLE #202

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink for cook line and dish pit reaching 127F. Hand sink is unable to be used due to extreme water heat. Although hand sink is present hand sinks must be capable of being used by staff. PIC made staff wash hands at front hand sinks to prevent burning. PIC made maintenance request to turn down temperature at hand sink. If PIC was not telling staff to move to different hand sink for hand washing, handwashing would be out of compliance. EHS will return within 10 days to verify hand sink is accessible to employees with manageable hot water. Hand sink must reach 100F or higher without burning staff upon use.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above ready to eat hash brown casserole in LB. Observed raw sausage, stored above pancake mix and RTE commercially salt cured ham in LB. Observed raw eggs stored above RTE butter in LB. CDI - PIC rearrange storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 . 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey sausage patties, hot holding below 135. PIC stated there was no more water for steam to keep sausage hot. CDI - PIC voluntarily discarded sausage patties and added more water to container. 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed signal use items with visible food debris and dust splatter on food contact surfaces. CDI - PIC voluntarily discarded contaminated items and closed box to prevent contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed commercially salt cured and USDA inspected country ham stored below raw bacon. According to definitions, country ham, whether facility chooses to apply heat treatment or not for service, is considered a ready to eat product, while raw bacon is not. NC Food Code definition is included in General Comments section. CDI order switched. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 build up on in use fan, observed splash, residue and black build up on outside of ice chute and non food contact surfaces of drink machine. Clean with more frequency. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around in prep 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 build up and residue on non food contact surfaces of drink dispensers, on surface behind nozzles. Repeat

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee wipe face with arm during active food prep. CDI hands washed and gloves changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soda nozzles from drink machine that was soiled with debris. CDI began moving nozzles for cleaning. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed packaged biscuits that were only labeled with reheating and freeing instructions. Told facility they need to have full labels and allergens listed. Verification required. CDI biscuits pulled to the back until labels decided by corporate.

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 interior of reach in unit, fans on cook line, shelves in need of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility has cleanup procedures that come with the kit but it does not address specific actions employees must take to minimize exposure employees, consumers, food, and surfaces. CDI provided poster and procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. Observed unwashed lettuce and lemons above buttermilk and drink mixes in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 hash brown casserole cooling while covered on a rack and did not change in temperate in 45 minutes. PIC stated they are supposed to cool hash mix first before mixing everything together to accelerate cooling. CDI Process wasn’t followed and PIC moved casseroles into walk in freezer to cool. Observed cooked sausage and hashbrowns in plastic container cooling in reach in unit. PIC stated all items should be cooled in walk in prior to storage. CDI items moved to walk in cooler to drop temperature. 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 .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee energy drink stored on top shelf with food for the facility. CDI drink placed inside employee food storage bin.

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 surface of thermometer soiled with food residue. CDI- EHS reminded PIC to sanitize thermometer before and after use to keep in clean condition. PIC cleaned thermometer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open in dumpster area. Keep doors closed to prevent pests.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed packaged ready to eat smoked sausage under raw bacon. CDI PIC reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 build up of food debris and grease on equipment .

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 sausage gravy cooling in covered plastic container at insufficient rate to meet cooling parameters . CDI uncovered and moved to freezer and proper cooling achieved. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed hose attached and on at can wash under pressure defeating the back flow device . CDI PIC turned faucet off and stated she would keep faucet off or install another backflow device on faucet y.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee cooking handle raw bacon and go back to work with ready to eat foods without hand wash between glove change. CDI Employee corrected and washed hands and changed gloves

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shell eggs at 50 degrees in unit at grill . CDI PIC discovered breaker had tripped employee stated she heard it trip . Breaker reset ambient temperture of cooler came down. Eggs taken to walk in cooler to cool. And were replaced with eggs at proper temperature. 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 .

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 missing tile at can wash Repeat . PIC states tile is in process of being repaired.

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 vomit and diarrheal written procedure. Provided PIC with written procedure.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed mislabeling on sliced tomatoes and cut lettuce. Label corrected to reflect correct dates of today.

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 missing and broken tiles in can wash. Tiles need to be repaired.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in rear kitchen and front service 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 build up of food debris on equipment .

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility missing non typhoidal salmonella on posted employee health policy. CDI PIC found correct employee health policy by end of inspection.

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 PIC could not locate written vomiting and diarrhea plan . CDI information provided.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish storage.

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 build up of grease and food debris on equipment in kitchen area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid for trash dumpster damaged and in need of repair.

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 sanitizer dispenser for QAC sanitizer not dispensing sanitizer at time of inspection. CDI facility obtained bleach to be used until sanitizer dispenser could be repaired. Demonstrated proper mixing of sanitizer and proper concentration achieved. 3 day verification required.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in buckets containing 0 ppm QAC sanitizer. CDI buckets refilled with properly mixed chlorine sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed dish machine still not repaired and sanitizer dispenser not working properly. 3 day verification required for sanitizer dispenser. Facility permitted with dish machine but only uses single service for patrons. This is a repeat violation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster top lid damaged and in need of repair or replacement.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel missing at back hand sink. CDI - PIC replaced towels

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed menu board advertising undercooked eggs. Menu board included disclosure footnote and reminder but lacked a disclosure symbol (*) next to each egg item offered undercooked. VR - verification required.

7-201.11 Store toxic materials to avoid contamination. -P. Observed bucket of sanitizer sitting on top of sealed box of donut glaze under oven. CDI - bucket removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of ketchup packets on floor of storeroom. Box placed back on shelving.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Observed five employees wearing wrist jewelry. Informed PIC that this is not allowed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket of sanitizer holding wiping cloth. Sanitizer in bucket measured 50 ppm quat and was replaced with sanitizer at 200 ppm quat.

4-501.11 Maintain equipment in good repair. Observed dish machine not operable today. According to the PIC, the machine trips the electrical breakers when turned on and does not clean the dishes adequately. Facility has 54 indoor seats and uses no multi use utensils except serving trays. Due to pandemic, indoor dining is prohibited at this time and trays are not in use. Facility is using the 3 compartment sink to wash, rinse, and sanitize pots and pans and no violations were noted. Repair machine as facility was permitted with machine In place as part of the approved plan.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw country ham stored above pancake mix in reach-in cooler. PIC rearranged storage order. Facility having to arrange shelving to accommodate storage order rearrangement - EHS will follow-up within 10 days to verify shelving sufficient to hold food items in correct storage order. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic insert pans stacked with sticker/sticker residue on them. CDI: PIC sent items to be W/R/S.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed insert pans and lids wet stacked on clean dish shelves. REPEAT VIOLATION. **Points not escalated due to nature of violation.

4-204.120 Equipment Compartments, Drainage - C Observed dish machine unable to properly drain- food catch screen missing. PIC stated work order has been placed. 4-501.15 Operate a warewashing machine in accordance with data plate. Observed dish machine inoperable. PIC stated hot water booster added approx. 1 month ago but trips breaker with every use. Work orders have been placed but not fulfilled. **Continued non-compliance can result in Intent to Suspend(ITS) and permit action.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack. Air dry prior to stacking.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service cups stored on the floor.

4-501.11 Maintain equipment in good repair. Observed dish machine out of order today. PIC stated repairs are to made soon.