BOB'S TAKE OUT RESTAURANT

3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- Observed dented chili can stored with in-use cans. CDI - PIC removed can to sequestered area.

-REPEAT- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed three buckets used for food storage with label residue. CDI - Food contact surfaces were moved to wash basin to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit low boy at 47F. Ambient temperature of unit at 45F, and unit thermometer at 43F. TCS foods that were prepared just before start of inspection were cooled in walk in cooler and walk in freezer. PIC voluntarily discard TCS foods that were prepared and held in prep unit over 4 hours. PIC stated he will have prep unit repaired. EHS will follow up 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 .

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- Observed container of sliced tomatoes in RIC prepared yesterday without date marking. CDI - PIC allowed to date sliced tomatoes because product still within 7 days. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed one bottle of degreaser in spray bottle without label. CDI - PIC labeled bottle.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed bacon thawing on prep table. CDI - PIC moved bacon to WIC to complete thawing process.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed facility without working thermometer. Replace thermometer batteries or replace thermometer. 10-day VR required.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of salmon patty mix without label. CDI - Per PIC, mix was made today. PIC applied label to mix.

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 spoon handle for potato salad stored in container. PIC removed spoon to sink for w/r/s.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed plastic containers wet-stacked. PIC moved items into self-draining position to dry.

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed cutting part of can opener not readily removable. Replace can opener. 4-501.11 Maintain equipment in good repair. Observed RIF with broken lid and handle. Replace broken parts or replace freezer.

-REPEAT- 6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed flattened cardboard boxes stored beneath rubber mats at grill line. Remove absorbent materials stored beneath cleanable and removable floor covers.

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 one (1) bin of raw chicken stored above unopened pork chops in walk in freezer. CDI - PIC rearranged storage of raw animal foods in walk in freezer. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed approximately five (5) food contact surfaces (bins, metal spoon, lids, etc.) with food contact residue. CDI - Food contact surfaces were moved to wash basin to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-601.11(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 of dust and debris at shelving for clean dishes and dry storage. Clean as needed to prevent accumulation. Observed four (4) food contact surfaces (lids, bins) with stickers and sticker residue on their surfaces. Wash, rinse, and sanitize food contacts such that their non food contact portions are clean.

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed flattened cardboard boxes stored beneath rubber mats at grill line. Remove absorbent materials stored beneath cleanable and removable floor covers. Note: all cardboard has been removed from food and non food contact surfaces (grill shelving, etc.)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) open box of raw ground sausage patties stored over onion rings and bagged French fries in reach in freezer. CDI- EHS and PIC reorganized storage order in freezer to prevent potential contamination. EHS reviewed posted storage order charts and packaging of RTE food with PIC and provided PIC with additional storage order charts for reach in units in Spanish. REPEAT. Note: citation has reached maximum deduction due to repeats observed during unannounced inspection. Continued repeats may result in permit action and/or risk control plan. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) tray of raw shell eggs held at ambient temperature at prep area adjacent to flattop grill. Per conversation with PIC, eggs were removed from cold holding approximately one hour prior and would be utilized prior to the end of breakfast, within four hours. CDI - EHS placed TPHC label (9a to 1p) at counter wherein eggs were stored and provided blank TPHC sheet to be utilized by establishment as required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one (1) portion of TCS food (chopped pork) in RIC 2 cooling at an insufficient rate. CDI - EHS removed lid to improve cooling rate. EHS provided cooling chart in English and Spanish. 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 .

4-502.13 Single-use and single-service articles cannot be reused. Observed single-use containers, once used to hold margarine, cleaned and reused within WIC storage to hold cooked potatoes.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed minor rusted shelving in 2 door reach in coolers. Repair or replace shelving. Observed numerous flattened cardboard boxes on grill shelving and floors of kitchen prep area. Remove absorbent materials from flooring and shelving as needed. 4-501.11 Maintain equipment in good repair. Observed door of walk in freezer not fully sealing due to ice build up at door gasket. Repair and maintain equipment as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) box of ready to eat liver mush stored below buckets of raw fish fillets in standing RIC 2 and one (1) open box of raw ground sausage patties stored over onion rings and bagged French fries n reach in freezer. CDI- EHS and PIC reorganized storage order in units to prevent potential contamination. EHS reviewed posted storage order charts and packaging of RTE food with PIC and provided PIC with additional storage order charts for reach in units in Spanish. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed food employee effectively wash and rinse two (2) recently used food safe bins without sanitizing them and placing them to air dry. CDI - EHS demonstrated proper sanitizer preparation (filling basin, testing for proper concentration of chlorine solution using EHS and establishment test kits) at three compartment sink and placed recently washed and rinsed utensils within sanitizer solution, allowing them to sit within solution for time recommended by solution manufacturer, and then placing to air dry. 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 .

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed flattened cardboard boxes stored beneath rubber mats at grill line. Remove absorbent materials stored beneath cleanable and removable floor covers. Note: all cardboard has been removed from food and non food contact surfaces (grill shelving, etc.)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) box of raw chicken livers stored above one unopened box of unwashed potatoes in WIC and one (1) open box of raw ground sausage patties stored over onion rings of bread in reach in freezer. CDI- EHS and PIC reorganized storage order in units to prevent potential contamination. EHS reviewed posted WIC storage order chart with PIC and provided PIC with storage order charts for reach in units in English and Spanish. REPEAT Note: No escalation in point deduction due to some noted improvement from previous inspections; fewer portions of exposed ready to eat food were at risk of contamination by improperly stored raw animal food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) spray bottle with no labeling. Per conversation with PIC and food employees, bottle was filled with cooking oil. CDI - EHS applied label to cooking oil bottle.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths stored on belt of kitchen employee. EHS and PIC discussed proper storage of wiping cloths; do not store wiping cloths on aprons or belts. Store wet wiping cloths in properly concentrated sanitizer buckets only; dry cloths may be stored on clean non food contact surfaces.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed minor rusted shelving in 2 door reach in coolers. Repair or replace shelving. Observed numerous flattened cardboard boxes on grill shelving and floors of kitchen prep area. Remove absorbent materials from flooring as needed.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in gender neutral employee bathroom. Provide trash can as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored over washed tomatoes and raw ground beef stored over loaves of bread in WIC. CDI- PIC moved raw shell eggs and raw ground beef to bottom shelf away from RTE foods, EHS provided PIC with storage order chart. 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 bottom of sauce cooler in need of cleaning due to buildup of food debris. Clean.

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 floors, walls, pillars and ceiling fans throughout kitchen in need of cleaning due to buildup of dust, oil and food debris. Clean. 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 a few cracked floor tiles throughout kitchen. Repair.

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 one breading container being used to coat raw chicken and raw fish. CDI-PIC voluntarily discarded combined breading and made two new breading containers and labeled one for chicken and one for fish. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer with concentration of 10ppm. PIC stated that the sanitizer was 3 days old. CDI-EHS educated PIC on checking concentration of sanitizer frequently and PIC made new batch of sanitizer that had a concentration of 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(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 RTE grits that did not cool from 135F to 70F within 2 hours and were 102F. PIC stated grits had been cooling for 4 hours at time of taking temperature. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed both 2 door reach in coolers with ambient temperatures and all TCS foods above 41F, see temperature chart. PIC voluntarily discarded TCS foods that were prepared and held in 2 door reach in coolers over 4 hours (raw whiting, raw tilapia, raw chicken thighs, sour cream). TCS foods that were prepared just before start of inspection were cooled in walk in cooler and walk in freezer. PIC stated he will have both 2 door reach in coolers repaired. EHS will follow up 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 .

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 home fries and sliced tomatoes cooling tightly covered with lids. CDI-EHS educated PIC on not covering containers of cooling foods to promote faster cooling rate. Home fries and sliced tomatoes cooled at proper 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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in 2 door reach in cooler. Repair or replace shelving.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees washing hands properly and at proper times (donning gloves after task change, removing trash from floors, etc.) Observed employee wash hands effectively, but turn off faucet bare handed. CDI - EHS verbally corrected employee and observed effective corrective hand wash. EHS provided handwashing stickers in English and Spanish.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed repackaged burger patties stored above ready to eat frozen French fries in walk in freezer. CDI - Raw animal food was moved to separate, readily available shelving. EHS provided storage order charts in English and Spanish. 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 two (2) portions of recently rotated or cooked food items (grits and potato wedges) cooling at ambient. Observed two (2) other food items (recently cut lettuce in prep unit, salmon mix in RIC 1) cooling minimally. CDI - Food employees rotated grits and potatoes to RIC 1 to cool properly. EHS removed lids from salmon and lettuce to allow for proper cooling. EHS provided cooling charts for cooked and ambient food in English and Spanish to PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths stored on belt of kitchen employee. EHS and PIC discussed proper storage of wiping cloths; do not store wiping cloths on aprons or belts. Store wet wiping cloths in properly concentrated sanitizer buckets only; dry cloths may be stored on clean non food contact surfaces. REPEAT. Note: No escalation in point deduction; EHS observed properly concentrated bucket of chlorine sanitizer stored properly at table underside shelf.

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 two (2) bowls (one in chicken livers in RIC 2, one in RTE chicken tenders in reach in freezer) stored as dispensing utensils contacting food. CDI - Food employee rotated chicken liver bowl to sink to be washed, rinsed, and sanitized. EHS removed chicken tender bowl and placed on clean freezer shelving.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed surfaces throughout kitchen (under hot holding equipment, on floors, beneath stored clean equipment, etc.) covered with flattened cardboard boxes. EHS and PIC discussed removal of absorbent material; remove and, if needed, replace with non absorbent shelving covers and/or flooring.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in gender neutral employee bathroom. Provide trash can as needed.

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 three (3) small portions of employee food (cooked ham in RIC 2, frozen watermelon slices in standing freezer, cooked mushrooms in RIC 1) stored above food held for resale. Place employee food in locations where it can not potentially contaminate food held for resale (at lower shelving in storage). CDI - Food was rotated to lower storage areas to prevent potential contamination. EHS also advises potential use of labeled employee food bins/shelves.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI.PIC removed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed one of the RI coolers not ANSI certified. Needs to be removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee stuffs stored through out the facility. Needs to be removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potatoes HH at temperatures below 135F. CDI.PIC reheated. And indicated they were cooked this morning. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed burger, cold holding in RI and WI at temperatures above 41F. CDI. PIC indicated that they have been taking them out for cooking before taking them back. PIC changed the process by keeping them all in the Units and collecting only from there to cook without carrying the whole box.

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 on non food contact parts of cleaned dishes. CDI. PIC removed to be cleaned. Repeat. Improvement from last time****

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain covers. Needs to have some.

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 build up on vents and fans. NEEDS to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potatoes HH at temperatures below 135F. CDI.PIC reheated. And indicated they were cooked this morning. 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 slaw in the RI with wrong dates from previous days. CDI. PIC changed the dates. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(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 on shelves around the cooking line. Needs to be cleaned. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken, liver, Gizard, fish, cold holding in RI at temperatures above 41F. CDI. PIC removed to the cooler and indicated that they were placed in the unit this morning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information 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 cheese in the WI cooler without dates. CDI. PIC date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of spices stored directly on hand sink. CDI. PIC removed. Repeat. Repeat. Improvement from last time.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. Needs to be removed.

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 on shelves through out the facility. Needs to be cleaned.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed beacon stored Under wiping cloth. CDI. PIC removed

4-501.11 Maintain equipment in good repair. Observed 3 comp sink in disrepair. Needs to be fixed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone stored by bread in the storage by prep table. CDI. PIC removed.

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 build up on vents and fans. NEEDS to be cleaned. 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 vents falling off in the kitchen. Needs to be fixed. Repeat.

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 written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed PIC cleaning chicken in the hand sink. CDI. PIC removed. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information 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 liver mush, tomatoes, sausage in the RI cooler without dates. CDI. PIC date marked.

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 build up on vents and ceilings in the facility. REPEAT. Needs cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed chicken and dishes stored directly on the hand washing sink. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed burger, bologna, tomatoes, lettuce, slaw, cold holding in prep unit and RI at temperatures above 41F. PIC voluntarily discarded. Will be back within 10days to check on 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 burger cooling in the WI in tightly covered containers. CDI. PIC removed the covers.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use dishes stored on dirty shelving. CDI. PIC removed

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no sanitizer measuring kits in the facility. Needs to have some. Will be back in 10days to check on the equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on all the shelves in the facility. Needs to be cleaned.

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 build up on floors and ceilings in the facility.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handling raw chicken livers and gizzards and then going to work with raw fish without washing hands between glove change. CDI by instruction. 2-301.15 Where to Wash - PF Observed employee wash hands in prep sink . CDI by instruction.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee washing and rinsing utensils and pans without sanitizing. CDI sanitizer mixed and used.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement in prep unit and reach in freezer.

5-501.114 Using Drain Plugs - C Observed drain plug missing from dumpster.

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. -. Observed burger cooling in gthe WI in tightly covered containers. CDI. PIC removed the covers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee wearing rubber band while working with food in the kitchen area. CDI. Employee removed it.

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 flour scoop stored with handle touching the flour. CDI. PIC removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed a bowl in the handsink at the beginning of inspection. PIC removed the bowl. 6-301.14 Post a handwash sign at each handsink.-The employee bathroom is lacking a handwashing sign.CDI-EHS provided PIC with handwashing sign.

Repeat. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed the can opener, slicer, and plastic lids stored as clean with food debris on them. CDI-PIC MOVED ITEMS TO 3 COMPARTMENT SINK.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed containers holding burger patties stored on the floor in the walk in freezer.

4-501.11 Maintain equipment in good repair.-Observe torn gaskets in the bottom reach in coolers.

Repeat. 6-501.17 Absorbent Materials on Floors, Use Limitation - C-Observed card board being used to line floors both above and beneath the rubber matting in the prep areas and throughout the facility. PIC states he change the cardboard every 3 days, however card board cannot be used to line the floors in the facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some dried onion residue on the back guard and blade ridge of the slicer stored as clean. CDI- PIC Jose Alvarez cleaned immediately. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Sliced tomatoes, shredded cheese, and cut potatoes not under temperature control. PIC advised that potatoes were used today, and that the tomatoes and shredded cheese were in the prep cooler as of today, but had warmed up due to the opening and closing of the unit. CDI- all were removed and placed in the walk in freezer for rapid cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Green liquid stored in spray bottles in approved location, but the writing on the bottle was worn/ partially rubbed off. PIC advised it was degreaser and re-labeled. (0pts)

4-501.11 Maintain equipment in good repair. Red plastic stick with grey duct tape on the ends being used to support the inner fan unit of the reach in cooler. Shelving damaged, showing some rusting. Repair/ replacement is needed. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning of lower storage areas and shelving at the line needed. Also, card board boxes being used to shelving throughout the facility. PIC advised that the card board is changed every two days. However, card board on the shelving appears to have been used longer and needs to be removed. repeat

6-501.17 Absorbent Materials on Floors, Use Limitation - C. Absorbent materials may not be used on floors. Card board used to line the floors both above and beneath the rubber matting in the prep areas and through out the facility. PIC advised that the card board is changed every 2 days. Card board may not be used to line the floors of the facility. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items such as keys, phones, and wallets stored on containers of cooking oil, on slicer, and co-mingled with employee items in the reach in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one sanitizer cloth left out of the nearby sanitizer bucket during inspection. Item replaced by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue present on the exterior of several unstacked containers. Sticker debris must be removed during the wash/rinse/sanitize process.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up on shelving and shelving unit at front area used for order expediting and storage of single service articles. Cleaning is needed. Leftover day dot stickers on exterior if container lids stored as clean. Ensure all labels are removed during cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal foods stored comingled with facility foods. Employee keys stored on slicer. Provide approved location for storage of employee personal items.

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 cooked potatoes in walk in cooler date marked incorrectly for a day ahead that were made today and are kept more than 24 hrs. CDI- Date marking corrected on bucket of cooked potatoes.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cooked and cooled baked potatoes stored uncovered in walk in cooler. CDI- Potatoes covered.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bucket of sanitizer not labeled. CDI- Bucket labeled.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Walk in cooler light bulb is not shatterproof, needs to be shielded or shatterproof.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC handle baked potaotes with bare hands. CDI- PIC corrected, put on gloves and Potatoes reheated above 165.

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 baked potatoes cooling in two very deep food containers at 88 degrees for approx. 2 hr at room temp. Baked potatoes moved to shallow open pans and placed in walk in freezer to rapidly chill to ensure potatoes reach 45 in then next 4 hrs. Potatoes observed at 60 degrees 15 minutes after placeing in walk in freezer.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Facility recently began offering eggs and burgers cooked to order, observed consumer advisory on posted menu lacking a disclosure to connect to the advisory reminder. CDI- PIC corrected menu by adding statement of disclosure "All Items containing eggs and/ or hamburgers may be served raw or under cooked"

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 deep bucket of potatoes improperly cooling and covered container of room temp prepped salmon mix cooling in walk in. CDI- Reviewed proper cooling methods with PIC, cooling methods properly used for these items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a couple racks in fridge units needing cleaning of build up.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC handling toast with bare hands. CDI- PIC voluntarily disposed of toast. Washed hands and put on gloves to handle RTE foods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers cooked an hour earlier that had been left out at room temperature awaiting hot holding, burgers were 85 degrees. CDI- Burgers reheated to 165 for hot holding on flat grill. Observed cooked diced potatoes left out at room temperature approx 1 hr awaiting hot holding at 88 degrees. CDI- Potatoes placed in reach in cooler to proper cool and be reheated as needed.

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 cooked potatoes cooked 24 hrs ago that were not date marked. CDI- Potatoes date marked. Observed open containers of cole slaw and sliced tomatoes prepped more than 24 hrs that were not date marked. PIC stated dates were on lids of containers but lids were removed when they put them in the prep top. Explained to keep the date sticker on the container so foods remain date marked. CDI- Foods date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of degreaser and bucket of sanitizer not labeled. CDI- Items labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed worker pattying hamburgers not wearing hat or hair net. CDI- Worker put on hat.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed back flow device on cold hose bib of split faucet, no backflow on hot spigot hose bib. Either place another backflow prevention device on hot spigot or move device to end of Y hose to prevent potential backflow incidents. CDI- PIC moved backflow device to Y hose.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw burgers stored above raw shell eggs in the walk in cooler. CDI - burgers were moved to the bottom shelf.

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 cooked potatoes with a Thursday sticker on the container but the potatoes were cooked yesterday (Sunday). Facility marks the container with the day it was made. Observed an open container of hot dogs without a date. Observed cole slaw in the prep top without a date sticker. PIC stated it was on the lid but the lid was removed when they put it in the prep top. Explained to keep the date sticker on the side of the container so we can still see what day it was made.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed broken thin probe thermometer. Replace the battery if needed, or provide a new thin probe thermometer. Verification required 11/2/2016

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on 2 reach in coolers and a prep unit. Replace gaskets.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a cell phone stored on a prep table. Observed personal food stored on the top shelf of the reach in cooler. CDI - food was moved to the bottom shelf.

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 deep container of grits at 105 degrees in the center, had been cooling according to worker for approx. 4 hrs. CDI- Grits disposed of.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers hot holding on turned off stove eye at 122 degrees, PIC said they had been holding there less than 30 minutes. CDI- Hamburgers reheated and properly hot held at 135 min on flat grill.

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 thick portion of grits cooling in a deep pan in fridge. CDI- Grits dispsosed of, reviewed proper cooling methods with PIC, grits will be cooled in shallow un-covered pans and stirred during cooling to help cool faster.

4-501.11 Maintain equipment in good repair. Observed bottom door gasket on 1 door chicken fridge by walk in cooler torn needing replacing.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed two dented cans. CDI- 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 grits on the counter at 58 F cooling for 1 hr. Place in the cooler and leave vented for rapid cooling. CDI- Moved to the cooler and vented.

4-501.16 Do not use a warewashing sink for handwashing. Observed employee observed washing hands at the three-compartment.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light under the hood and in the back storage area missing light covers. Provide shatter resistant bulbs or light covers.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener not used today left dirty. CDI- Can opener placed in dish sink for cleaning.

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 cooked potato wedges stored at room temperature cooling approx. 2.5 hrs at 75 degrees. CDI- PIC voluntarily disposed of potato wedges.

7-201.11 Store toxic materials to avoid contamination. -P Observed various chemicals on shelf stored above canned goods and boxed food items. CDI- Chemicals moved to designated chemical storage bottom shelf.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed no cooling methods in use to cool potato wedges left out at room temperature to cool. CDI- Reviewed proper cooling methods with PIC, PIC disposed of potato wedges.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed main cook wearing a watch while prepping food. CDI- Employee corrected, removed watch.

4-501.11 Maintain equipment in good repair. Observed rusted racks in walk in cooler needing re-coating or replacing soon.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed back flow device on wrong part of hose bib, needs to be at end of Y hose to effective. CDI- Corrected.

6-305.11/6-501.110 Designate and use an area for the orderly of employees' clothing and possessions. Observed employee personal items, coats, purses, etc stored above food items in back storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with tomato and onion debris stuck to blade guard. CDI- Slicer cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce stored without temperature control for approx. 30 minutes at 65 degrees. CDI- Lettuce placed in cooler.

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 opened package of ham from 6 days ago, not date marked. CDI- Ham date marked and to be used of or disposed of by 7th day.

4-501.11 Maintain equipment in good repair. Handwash sink by grill has bad pipe leak, needs repair ASAP.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a little onion debris on slicer. Had not been properly cleaned since last use. CDI- Slicer re-cleaned,

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 RTE salmon mix prepped 2 days ago not date marked. CDI- Salmon mix properly date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of glass cleaner not labeled. CDI- Bottles labeled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottle drink stored touching spices on storage rack. CDI- Drink removed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of degreaser not labeled. CDI- Bottles labeled.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed ceiling above entry to walk in cooler with gaps needing repair.

2-102.12 PIC needs to be food safe certified and present at all times of operation. Present PIC is not food safe certified.

2-401.11 Store employee drinks covered and below food or food contact surfaces. Observed employee drink stored in stand up freezer above food. CDI- Drink removed.

3-201.11 All food must come from an approved source. Observed cakes being sold at facility with no proof cakes were made in a permitted kitchen. CDI- Cakes removed.

4-601.11 (A) Food contact surfaces must be clean to sight and touch. Observed meat slicer not used today with some tomato seeds left on blade guard. CDI- Slicer re-cleaned and sanitized.

6-202.15 Protect openings to prevent insects from entering facility. Observed back door screen damaged, needs repair to prevent insects.

4-501.11 Maintain equipment and utensils in good repair. Observed racks in some of the coolers peeling and needing re-coating or replacing soon.

2-102.12 PIC needs to be food safe certified as of 1/1/14. CDI- Corrected by instruction.

6-301.14 Handwash sinks need handwash signs. No handwash sign at sink next to flat grill.

3-501.15 Use approved cooling methods to quickly cool foods. Observed pan of grits with a tight lid at 64 degrees approx. 5 hrs since cooling began. Grits is a very thick food that requires more aggressive cooling methods. Store in vented or uncovered pans, stir often, use quick chilling equipment or other effective methods. CDI- Grits stored uncovered in freezer to chill to 45 or below in the next hr.

4-501.11 Maintain equipment in good repair. Observed racks in prep cooler that are peeling and need replacing soon. Observed torn gasket on fish refrigerator that needs replacing.

PIC needs to be food safe certified by 1/1/14.

More training of employees needed on health policy as employees did not know the symptoms that must be reported. Have employees review and learn the employee health policy.

No bare hand contact is allowed with RTE foods. Observed employee handling hamburger buns with bare hands. CDI- Employee corrected, will use gloves to handle RTE foods from now on.

Properly cool foods from 135 to 70 in two hrs and 70-45 in 4 more hrs. Observed deep container of grits at 100 degrees, said to have been cooling for 3 hrs. CDI- Grits voluntarily disposed of by cook.

Cold hold chicken wash at 45 or below or use TILT procedures and have written procedure available to limit time to 4 hrs that chicken wash is in use. Observed chicken wash in depleted ice bath at 50 degrees. CDI- Chicken wash switched out and placed in proper ice bath to hold at 45.

Date mark all required foods per NC food code. Observed a couple containers of cooked potatoes from day before not date marked. CDI- Food properly dated.

Label all chemicals. Observed floor cleaning detergent in an un-labeled container. CDI- Container labeled.

Use approved cooling methods to ensure foods cool quickly. Observed grits that had been improperly cooled in a deep amount. Use shallow pans, ice baths, quick chilling equipment, stir often, or other effective cooling methods.