BROOKWOOD FARMS CAROLINA PIT BBQ

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. No written procedures for hot food under TPHC. Facility had procedures for cold items but not hot items. CDI - Form provided and filled out on site TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf No TPHC stickers for hot food or cold foods on front line. CDI - PIC had just placed all items on line and marked start time for beginning.

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. Reach in freezer in need of cleaning. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a tray of hash browns to be at a temperature of 107-115F in the front counter steamtable. PIC stated they have not been up at the line for longer than approx 30 mins and are only used for making breakfast sandwiches. REPEAT. CDI - PIC placed into oven and reheated to 165F+. 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 a large plastic bon of brisket to be in the WIC with a date mark of 6/23-6/30. PIC stated that they were not from last week and the prep person had forgotten to change the date mark. After conversations with the prep employee it was discovered the briskets were prepared the day before (6/29). CDI - PIC removed old incorrect date mark and replaced with correct date mark. 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 .

3-501.15 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 multiple trays of coleslaw to be cooling in the WIC at a rate of .083 degrees/min. Items were observed wrapped in tight fitting plastic wrap, not allowing for adequate cold airflow to reach the product and facilitate proper cooling. EHS discussed with the PIC that the facility must either avoid using plastic wrap during the cooling process or have it halfway on so that way proper airflow can reach the product. REPEAT. CDI - PIC peeled plastic wrap back to allow for proper 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 .

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 interior of the RIF and the overhead metal storage racks used for spices in the prep area to have accumulations of food debris/grime. REPEAT.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Personal beverage stored in reach in freezer and in sanitizer bucket. CDI - Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P One sausage patty recorded low Below 135F. CDI - 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 Garden salad cooling from an hour ago recorded at 42F. Salad was in 4 inch pans and wrapped. CDI - Poritoned out and uncovered to faciliate proper cooling. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small cockroaches on wall underneath the steamer. PIC stated they are coming from neighboring facility interior wall. Contact pest control and neighboring facility to address.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee on line serving food was not wearing a hair restraint.

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. Bottom of reach in freezer in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Sweater stored on shelf near cans. Keep sweaters segregated.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Salad recorded at 45F. Date sticker stated salad was prepped and began cooling at 6:50. At 10:50 salad did not reach 41F. CDI - Discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Two containers of sliced brisket in WIC recorded above 41F. CDI - 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 .

3-501.19 (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. No written procedures for food items on hot line. Facility did have written procedures for cold food items. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 No begin times marked on food on hot and cold line. CDI - Times Marked. Assure stickers are placed out when food is brought out.

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 Improper cooling method for salad (see # 20). Salads were cooling in 4 inch pans with silan wrap. CDI - Discarded. Discussed proper cooling methods for salad. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some minor wet stacked metal pans and containers observed. Assure all metal containers are air dried after washing.

4-501.11 Maintain equipment in good repair. WIC door is not self closing and will stay cracked open. Work order placed for door so it closes and latches. REPEAT. Points not escalated due to different nature of violation.

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 prepped salads wrapped with plastic and brisket wrappped in foil slowly cooling that was placed with brisket already in WIC. CDI-PIC removed plastic wrap to salads and spread out brisket on sheet pan to increase cooling rate. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop and tongs that have fell into mac and cheese and fry containers on serving makeline.

4-501.11 Maintain equipment in good repair. Observed sanitizing dispensing system that dispensed 0 ppm sink and surface sanitizer. Facility has been manually mixing sanitizer and made sanitizer at 272 ppm. PIC stated that dispensing system has been serviced multiple times since previous inspection. PIC stated ecolab to be called again to make repair for dispensing system. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the handles of multiple scoops and ladles that were stored as clean and greasy to the touch. CDI-PIC set aside utensils to be rewashed. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wiping cloth buckets at 1130 ppm of sink and surface sanitizer. PIC stated that facility is manually mixing sanitizer due to dispensing system not dispensing a high enough concentration of sanitizer. Ensure sanitizer in wiping cloth buckets and 3 compartment sink is between 272-700 ppm.

4-501.11 Maintain equipment in good repair. Observed sink and surface sanitizer system that is not currently dispensing a high enough concentration of sanitizer, per PIC. Facility has been manually mixing sanitizer for 3 compartment sink and its wiping cloth buckets and has placed a work order prior to inspection. REPEAT, but points not escalated due to repair of gasket.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed hot water for wash basin of 3 compartment sink at 105F when detergent calls for 110F or more for its wash solution. EHS observed multiple utensils that felt greasy to touch, but most utensils were clean to sight and touch. Hot water at hand sinks (123F) and throughout the rest of the facility was supplied as needed. VR within 10 days to check for proper hot water temperature of 3 compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salad, pasta salad, cucumber-tomatoes above 41F in cold makeline (see temp chart) and being held by an ice bath without refrigerated equipment. CDI-PIC voluntarily discarded items. Facility used TPHC for cold makeline items in the past and will return to using TPHC and had procedures posted. 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 .

4-501.11 Maintain equipment in good repair. Observed one cut gasket on RIF door by fryer.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed salads and fruit cups from Chick-fil-a (next door facility) in WIC. CDI - PIC took items back to CFA and reminded employees at CFA to only use their WIC. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes over potato salad and unwashed cucumbers over sauces in WIC. Store unwashed produce below ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage in hot table at 121 F. Temperature checks are done every 4 - 5 hours. EHS recommended more frequent temperature checks to catch food before it is out of temperature. CDI - PIC voluntarily discarded food. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed American cheese at front counter at 71 F. REPEAT. CDI - PIC voluntarily discarded food. Verification visit within 3 days. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroach in cabinet at front counter below tea urns. Cockroach ran into a crack at the back of the cabinet.

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 knives stored outside knife box at front counter with some knives touching trash can liner. Knife box was missing bottom. PIC cleaned knives and placed them in a clean container on the counter.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese slices in a container at buffet above 41F . PIC stated that it was supposed to be on ice. Ice had melted and cheese was 69F. CDI PIC voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 pan of greens in WIC from yesterday not date marked. PIC stated that they should have been discarded. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee back pack above food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 pans of Collard greens and 1 pan of Green beans in low boy cooler above 41F. PIC stated they were prepared around 8 am this morning. 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 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 open gallon of milk in low boy cooler not date marked. CDI PIC put date opened on container. 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 .

3-501.15 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 brisket cooling in WIC at 51F covered with foil and stacked in a deep container. CDI PIC put brisket in WIF to cool down quickly. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for Sink and Surface sanitizer used a 3 comp sink. PIC has ordered more. VR needed 8-27-23

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 bottom of low boy on side wall with large amount of food debris.

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F 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 various TCS foods hot holding below 135 F inside hot box. Refer to temperature chart. Items were put into hot box prior to EHS arrival. CDI - Products re-heated > 165 F and returned back to hot well. -3-

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed brisket inside the walk-in cooler cooling while wrapped in plastic and aluminum foil and 2x containers of gravy cooling covered in plastic wrap. CDI - Briskets were taken to the freezer to rapidly cool down and gravy vented to allow proper cooling towards < 41 F. 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.

3-501.16(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 sausages hot holding below 135F. CDI-sausages were reheated to 188 and returned back to hot well.

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 brisket in the WIC cooling while wrapped in foil. CDI-briskets were taken to the freezer to rapidly cool down.

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 brisket in WIC that was dated 11-06-22. CDI-brisket was discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held on counter tops

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 single service items being stored out of protective packaging and being stored right side up. CDI-items were inverted.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans. CDI-pans were unstacked and allowed to air dry.

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 boxes of plastic cups being stored on the floor.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee health policy not updated with 6 illnesses. CDI-documentation provided.

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 procedures for vomiting and diarrheal events. Proper documentation emailed.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F 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 potato salad brought up from prep kitchen at 1:36am to be above 41F. CDI-food was discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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. Item date marked for 8 days in WIC. CDI

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed turkey thawing under 82F water and was at a temperature of 76F. CDI-turkey was removed from sink and was placed into the the WIC to finish thawing and to cool.

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

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.

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 shelving in dish area that contained clean dishes to have dust build up. Observed fan in kitchen area to contain build up.

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 on date marking please visit: http://meck.co/FoodSafety Observed milk in the reach in cooler that was not properly date marked. PIC was unaware of when milk was opened. CDI-milk was discarded.

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 floor where 3-comp sink is to be slippery.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed visible food debris and greasy film on pans stored as clean. CDI took pans to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items near walk in door at 44 degrees F. Products near center of cooler at proper temperature. CDI discarded products out of temperature (See chart for temperatures).

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 cold salads on tphc on front service line not discarded at 4 hour hold time as outlined in procedure on file. CDI products discarded.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on fans and other pieces of equipment.

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 on walls in kitchen area and build up of black debris at caulk line of three compartment sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp, wiping cloth stored on counter in-between use. CDI- cloth was placed in a bin to be discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryer, stove, and hood screens in kitchen area. Clean. Shelving in kitchen area. REPEAT (half points due to improvements)

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. Clean areas of floor in corners and under equipment in kitchen area. Clean splash from walls near hot-holding units in kitchen area. REPEAT (half points due to improvements)

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 cut off faucet with bare hands. CDI- Employee was educated on the importance of washing hands properly. Employee rewashed hands.

4-501.11 Maintain equipment in good repair. Replace torn gasket on hot-holding unit near serving line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease from hood screens above ovens in kitchen area.

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. Clean splash from walls near hand sink and near mop sink. Clean floors in corners and under equipment in kitchen areas.

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 beef briskett and pork BBQ that did not have any change in cooling parameters in 20 minutes. CDI- both items were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes, smoked turkey, and sausage links that were stored below 135 F. Items were placed in hot hold about two hours before inspection according to management. CDI- sausage links were reheated to above 165 F. Smoked turkey, and mashed potatoes were denatured and discarded for quality issues.

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 beef briskett and pork BBQ cooling in deep covered containers. Also, containers were stacked to prevent proper cooling. CDI- Items were discarded.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. CDI- PIC cleaned interior of ice machine.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed containers of coleslaw and cucumber/tomato salad that did not have a change in temperature parameters in over twenty minutes. Employee stated that items were prepared and placed in walk-in cooler 1 1/2 ago. CDI- Items were placed in shallow pans (uncovered) and allowed to further chill

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of pulled chicken that was held below 135 F. CDI- Items was discarded.

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 that a time in-time out sheet had not been filled out for the day for items that were placed on salad bar. Items were 30 minutes into the process of selling products. CDI- Supervisor properly filled out the time in-time out sheet.

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 containers of coleslaw that were tightly covered while cooling. CDI- Containers of coleslaw were placed in shallow pans (uncovered) and allowed to chill.

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

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink. REPEAT

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water temperature at 3-comp sink peaked at 110 F. VR- facility has up to ten days to increase the water temperature at 3-comp sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on knife blades stored in clean section. CDI- Knives were properly cleaned.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair leaking faucet at 3-comp sink. Repair santizing dispenser so that it dispenses properly.

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 Clean splash from walls behind prep stations in kitchen area. Clean floors in corners and under equipment in kitchen area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage patties and egg patties that were held below 135 F. CDI- Items were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed baked potatoes, sausage links, and tossed salad that were above 41 F. CDI- all items were discarded. Maintenance determined that the cooler unit was packed with boxes surrounding it, not allowing the unit to perform properly. Boxes were removed from around the unit.

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 containers of coleslaw and cucumber salad that were tightly covered while cooling. CDI- Plastic wrap was removed of vented to allowed for air drying. (.5points since improvements have been made since last inspection).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of containers that were stacked wet. CDI- Containers were seperated and allowed to air dry.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Food employee did not understand the employee health policy. CDI- education was performed with employee. Facility is going to implement education of employee health policy every six months.

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 pans of coleslaw, tossed salad, and tomato salads that were tightly covered while cooling. Also, pans were stacked on top of each other. CDI- pans were unstacked and partially covered to provide better cooling.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored with other cans on shelf. No designation was made for dented cans or other damaged product. CDI- Can was removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloth that was not stored in sanitizing solution in-between use. Also, observed wiping cloths stored in solution that registered 0ppm. CDI- WIping cloths were placed in proper solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet above 3-comp sink. CDI- containers were unstacked and allowed to air-dry.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Wash solution shall be at least 110 F during the washing process. Wash water was 105 F. CDI- Water was increased to 112 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of sliced potatoes and bags of lettuce that were 44-47 F. CDI- No corrective actions needed at this time.

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 open bags of sliced lettuce and spring mix that were not dated. CDI- Instructions given to management on dating commercially processed items once dated. Bags were dated.

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 shredded chicken cooling in large, deep, plastic container that was covered. CDI- Chicken was placed in two shallow, metal pans that were uncovered and allowed to further cool. REPEAT

2-402.11 Effectiveness-Hair Restraints - C Observed food employee preparing food without wearing a hair restraint. Management must also wear hair restraint when preparing food.

2-102.12 Certified Food Protection Manager - C Observed PIC not a certified food protection manager. Certification expired in July.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink with concentration less than 200ppm, while in use. CDI, sanitizer replaced.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken cooling since 9/12 above 45F. Chicken did not reach 45F within parameters. CDI, PIC voluntarily discarded chicken.

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 all items at display on TPHC, slaw, salad, potato salad, without time marks. CDI, PIC voluntarily discarded items.

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 shredded chicken from 9/12 in large, deep, tightly covered container above 45F. PIC stated chicken was set to cool over night. Chicken did not reach 45F within 4 hours.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above cooked chicken in walk-in cooler. CDI raw meats properly stored.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey breast cooked and placed on top of oven (staff forgot) measuring 129F. CDI management discarded product.

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 cleaning issues to PHYSICAL FACILITIES. (Observed floor behind cooking equipment in need of cleaning, floor at front service area having storage directly on floor in need of removal to facilitate cleaning).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old oil and food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-501.11 Maintain equipment in good repair. Observed broken plastic containers in need replacing.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (inside bottom surfaces of drink coolers).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed BBQ chicken stored on steam table measuring 118F; CDI chicken reheated and placed back on steam table. (over stocked portions).

7-201.11 Store toxic materials to avoid contamination. -P Observed containers of chemical cleaner (pantastic) stored above clean dishes in back kitchen area. CDI all chemicals stored in designated area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front checkout area.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (inside bottom surfaces of large bulk containers inside walk-in cooler, shelving above 3 compartment sink).

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; Observed lemon slicer stored clean with old food debris stuck to blade surfaces. CDI containers / slicer pulled and placed into dirty dish pit. VR (facility has had 3rd inspection with REPEAT violation of #14 food contact surfaces clean to sight and touch, that will now require RCP Risk Control Plan) facility will have 10 days to provide RCP.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 containers of Mac n Cheese and 2 containers of Rice stored in Hot Box measuring below 135F (see temp chart). CDI rice and mac n cheese reheated to 165F and hot box turned to higher setting. Observed all TCS foods in hot box maintaining required temp during inspection.

. REPEAT 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 packaged customer self service desserts without any labeling information. Products will be placed behind counter until labels are made.

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (Gate between front service line and kitchen collecting large amounts of debris in need of general cleaning.).

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous food contact surface containers / lemon slicer stored clean with food debris stuck to surfaces. CDI containers pulled and placed into dirty dish pit.

REPEAT 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 food containers (grab and go) packaged on site not labeled with required information; CDI box of labels (stickers) found in kitchen area having all required labeling info for packaged self-service items.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (old foil covering on gas lines in kitchen area, between stationary cabinets on front line collecting dust, debris litter etc).

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous food contact surface containers stored clean with food debris stuck to surfaces. CDI containers pulled and placed into dirty dish pit.

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 food containers (grab and go) packaged on site not labeled with required information; info sheets are printed out and hanging on side of display case for reference to consumer, this is not approved due to the customer buying the container could give that packaged item to another individual who would then need the required information. CDI staff will hand desserts to customer until proper labels are made.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous containers stacked wet in back kitchen area.

NO POINTS DEDUCTED 6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed empty oil boxes stored underneath smoker; remove to facilitate cleaning.

3-302.11(A) Separate the different types of raw animal foods. -P Observed chicken wings stored over pork ribs in WIC. CDI: Items reorganized based on final cook temperature. REPEAT VIOLATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on metal pans stacked on shelves. CDI: Employee washing dishes coached on proper washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed country fried steak holding below 135F on front line. CDI: Product reheated to 168F.

4-501.11 Maintain equipment in good repair. Observed rusted racks in RIC under steamer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of beverage cooler to be soiled with debris.

3-302.11(A) Separate the different types of raw animal foods. -P Observed pan of raw chicken stored over boxes of raw pork. CDI: Item relocated to safer location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 5 stacked clean dishes with sticker residue. Items returned to dish for washing. VERIFICATION REQUIRED.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed one pan of green beans from yesterday at 47F. Item was tightly wrapped. All other items at 45F or below in cooler. Item was not properly cooled. CDI: Product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese and yogurt stored on front line above 45F. PIC stated that items are discarded at 10:30am. PIC stated that cold items will be switched to time. VERIFICATION REQUIRED.

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 muffins with no labels or nutritional information. CDI: Product information printed and attached to information sheets at self service area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer bucket with wet cloths below proper concentration. CDI: Bucket refilled to proper concentration. Observed 3 wet wiping cloths on prep surfaces throughout facility. CDI: Wet cloths moved to properly concentrated buckets. REPEAT VIOLATION

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles for yogurt bar stored down in product. CDI: Spoons removed from product. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 pans wet stacked. CDI: Pans separated.

4-501.11 Maintain equipment in good repair. Observed one damaged gasket in reach in cooler. REPEAT VIOLATION Improvement from last inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in WIC on shelf over pies and salads. CDI: Drink discarded. REPEAT VIOLATION

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink build up on chute.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac and cheese HH below 135 in HH unit.

3-501.13 Use approved thawing methods. Observed several packages of mashed potatoes and collards thawing in standing water in prep sink. Observed that food products thawing were above 45F and were not being prepared yet. REPEAT VIOLATION

6-501.112 Remove dead or trapped insects from facility. Observed several dead insects in light fixture near WIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food wearing unapproved jewelry.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth on counter near microwave. Observed sanitizer bucket with wet cloth at front line reading between 0-100ppm quat. REPEAT VIOLATION

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scooper release part of handle stored in mashed potatoes and in macaroni and cheese on front line.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips stored at register. CDI: PIC discarded cups unprotected.

4-501.11 Maintain equipment in good repair. Observed two gaskets damaged. One on reach in cooler under steamer and one on reach in freezer. Observed rusted shelving in reach in coolers. REPEAT VIOLATION

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed employee washing macaroni and cheese containers in the mop sink. CDI: Employee directed to wash all dishes in the 3-comp sink.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty vents in WIC.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC with no managerial control and unable to answer questions regarding the facility. PIC stated that he is over 4 outlets and does not work in this outlet. PIC stated that the menu changed 45 days ago and he was unaware of the new item prep schedule. CDI: Conversation with PIC about ALL PIC duties, not just holding a CFM credential.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink with a screw top lid stored in refrigerator next to fryer above and adjacent to customer food. CDI: Drink discarded.

3-201.11 Use food from approved sources only.-P Observed spray bottle labelled "fermented chili" sauce on prep counter near smoker. The only information that could be gathered about the sauce was that a chef (whose name is unknown) brought it in and told the employees to spray it on the ribs. Employees stated they had not been using it and did not know what was in it. CDI: Sauce discarded.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3 compartment sink being used for dishes at 0ppm quat. Observed sanitizer coming out of dispenser at 0ppm quat. CDI: Facility called ecolab during inspection and ETA is 45 min. Facility changed to CL sanitizer temporarily.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed broccoli salad, garden salad, and caesar salad holding above 45F on serving line. CDI: Items moved to WIC to cool. New items brought to line.

7-201.11 Store toxic materials to avoid contamination. -P Observed windex spray bottle stored above prep table containing macaroni and cheese. CDI: chemical moved to designated chemical area.

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 salads tightly wrapped that were being taken to the WIC to cool down to temperature. CDI: Pans vented and placed in WIC.

3-501.13 Use approved thawing methods. Observed briskets in sink. PIC stated that they were thawing. CDI: Cold water run over briskets until thawed and ready for prep.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry good in shaker with no label. CDI: Item labelled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon entry to facility, observed one employee with no hair covering on the line serving food. CDI: Employee donned hairnet.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with 0ppm quat sanitizer. CDI: Facility changed to bleach sanitizer temporarily and buckets filled to correct concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers stored as clean. CDI: Dishes separated to air dry.

4-501.11 Maintain equipment in good repair. Observed prep cooler with steamer on top with table top damage and door damage. PIC stated that a work order has been submitted. Observed rusted shelves in 2 door freezer.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing leak under 3 compartment sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Multiple utensils stored as clean (scoops, knives, ladle, can opener) with food attached. CDI- sent back to cleaning process. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold and slime build-up on interior of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found many containers of brunswick stew and mashed potatoes 58 F in small prep cooler. CDI- all food in containers discarded voluntarily by PIC. Reset button on cord had been tripped. CDI-Reset button pushed and cooler began operating correctly.

the 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 various salads placed on serving line at 52 F. Salads had not been properly cooled after same day prep. CDI- moved salads to walk-in cooler for cooling to 45 F or below. Found salads double wrapped in cooler. CDI-vented salads.

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: Pie slices for customer self-service unlabeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found all sanitizer buckets for wiping cloths 0 ppm quat. CDI- buckets made to proper concentration.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed covered drink with a straw on counter top adjacent to gloves, single-service articles.