MAC'S COMMISSARY

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed storage room door leading outside open during the duration of the inspection.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handwashing sinks with missing and broken sealant separated from the wall.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no lid on one of the dumpsters.

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 multiple missing ceiling tiles and many discolored ceiling tiles around the smoker. Observed heavily rusted ceiling brackets throughout prep area. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee food items stored among establishment food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. CDI CFPM came during inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed Unwashed peppers stored over RTE food in WIC. CDI.PIC moved peppers to correct storage location during inspection. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of baked beans stored uncovered in WIC. Food was not in active cooling process and was voluntarily covered during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 baked beans containing previously prepared pork date marked with the prep date of the baked beans rather than the prep date of the oldest TCS ingredient. CDI..Correct date mark was added during inspection. 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 several large plastic tubs of pasta cooling at a rate insufficient (.1f/M) to meet cooling parameters.CDI Ice was added during inspection to facilitate rapid cooling, and product was adjusted to meet cooling requirements. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of veggies stored on floor in WIC.CDI Item was placed on 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 bowl stored in cooked noodles. CDI bowl was removed, REPEAT

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed clean dishes stacked wet. CDI.. Items were removed from shelf. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean lids stored in bins with visible debris.

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 to go boxes stored on floor in storage room. CDI Box was placed on shelf.

5-205.15 Maintain a plumbing system in good repair. Observed back hand sink leaking.

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 hole in wall/floor REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink by prep sink without soap. CDI - PIC added soap.

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 6, 5 gallon buckets of queso being cooled from the day before missing cooling window. Observed 4, 15-18 gallon buckets of bakes beens being cooled from the day before missing cooling window. CDI - PIC voluntarily discarded all items. Product disposition form will be provided for the PIC. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed broth with prep date of 2/10 cooked with bones prepared on 2/9. CDI - PIC added correct date on stock. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed several gallons of queso and baked beans in deep plastic containers with lids on missing cooling window. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop with out a handle being stored submerged in soup. CDI - PIC took out scoop.

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 damaged ceiling tiles through out the facility. Observed damage floor tiles in WIC. Observed FRP coming off the wall by WIC door.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed household pesticide stored in a cut and half water bottle stored on the hand sink closest to the smoker. -CDI- PIC removed the water bottle and voluntarily discarded

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in dry storage area with black biofilm build up. EHS coached PIC to clean more frequently and increase thoroughness.

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 containers of pork sauce and collard greens past the 7 day window. Food was therefore expired for 7 day date-marking. -CDI- PIC voluntarily discarded foods on their 8th day. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed spray bottle of domestic use pesticide being used within the kitchen. -CDI- PIC voluntarily discarded pesticide spray.

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 queso cooling in WIC at a rate of 0.33 from 127F-119F in 24 minutes. Queso was cooling in a very large plastic container. -CDI- PIC had his staff begin actively stirring in an ice bath to cool at a faster 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 .

4-601.11(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 sticker residue present on the outside of plastic containers stored as clean on clean dish rack. Ensure all sticker residue is properly removed during the W/R/S process.

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 floors in main kitchen area as well as in the dry storage area that were chipping throughout. EHS recommends refinishing the floors and maintaining in good repair.

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 large pan of bacon jam and tomato sauce, placed inside the WIC to cool overnight. Both TCS food items observed at 43F at 11:30 AM during inspection. CDI - Items voluntarily 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 speed rack of chicken and dumplings with no date marking. CDI - Chicken and dumplings were prepared the previous day (recorded in cooling log), the proper date marks were added to the items. 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 .

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 bacon jam and puree tomato sauce in large deep pans, and not located in the area of the WIC with the best air flow for cooling. Both items missed the 6 hour cooling window, observed at 43F during the inspection. Items were placed inside the WIC the previous day to cool overnight. CDI - Items voluntarily discarded. Observed large plastic container of queso cooling at a rate of 0.38F/min. Item observed at 120F and then 105F after 39 min time span. CDI - Ice wands were placed inside all the large plastic containers of Queso. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two large plastic containers of sugars with no label. CDI - Proper label was added.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed buckets of QUAT sanitizer at approximately 100 PPM. CDI - Buckets replaced with sanitizer at 200 PPM.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handless scoop submerged in cold pickled onions inside the WIC. CDI - Scoop was removed.

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 pans of shredded pork stacked closely together on speed rack cool 1F in 47 min time span. CDI - Pans were separated and moved to the coldest area of the WIC for rapid cooling. Observed tightly wrapped brisket cooling at a rate of 0.13F/min (98F to 94F) in a 29 min time span. CDI - Brisket was unwrapped and moved to the coldest area inside the WIC. 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 multiple handless containers used as scoops, submerged in seasonings on dry storage rack near the smoker. CDI - Scooping containers were removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids missing. Request that company provide new receptacles or new lids.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels in paper towel dispenser at handwashing sink next to 2-compartment prep sink.- CDI- PIC placed roll of paper towel in dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in WIC above 41F. All items in deep containers, such as chicken dumplings, salsa, homemade pickles, and baked beans, were above 41F. The only items at 41F or below in WIC were those in thin, metal trays cooling from yesterday (chili, queso, collards). One condenser in WIC read at 37F, the other condenser read at 43F. -CDI- PIC moved items for same-day delivery to delivery truck coolers to cool to 41F. PIC moved other TCS items to establishment's freezers or other cold holding equipment to cool to 41F. PIC contacted service technicians during inspection for WIC repair. Service technicians arrived to establishment during inspection. WIC is back in temp (below 41F) before end of inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed two containers of chicken dumplings in WIC date marked with a prep date of 8/30. PIC stated items were prepped on 8/29 and marked with 8/30 as the delivery date to the store. Items should be date marked with prep date as Day 1. -CDI- PIC corrected date marks with proper prep date as Day 1. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloth stored in quat sanitizer solution at a concentration of 100ppm. Per the quat sanitizer's instructions, proper sanitizer concentration is 150ppm - 400ppm.

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 multiple tubs of baked beans made and cooled on 5/29 that were above 41F and had missed the cooling window. CDI - PIC discarded all tubs of beans. 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 .

3-501.18 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 bacon jam, habanero salsa, and beans in WIC that had been prepared longer than 7 days ago. CDI - PIC discarded all items in the WIC out of date. 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 large plastic tubs of baked beans stacked on top of each other in WIC prepared 5/29 that had missed the cooling window. Observed collard greens prepared shortly before inspection that showed little progress in the cooling process during the inspection. CDI - PIC discarded all tubs of beans. Collard greens were stirred and moved to area that will allow more airflow. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle of liquid butter flavored oil in prep area. Instructed PIC to label the bottle.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed large tubs of spice blend that did not have lids on. CDI - PIC placed lids on both containers to protect from contamination.

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 single use items stored on the floor in dry storage area.

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 heavy rust build up on the interior walls of the WIC. Resurfacing recommendation noted on previous inspection.

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 food employee touching washed, RTE herbs with bare hands in WI. CDI - PIC voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 pickles produced using a hot brine cooled to 51F after more than 6 hrs. CDI - PIC voluntarily discarded -1.5- 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 .

3-501.15 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 cooling hot brined pickles that missed cooling more than 6 hrs, baked beans cooling at a rate of .06 degrees per minute and collards cooling at a rate of .03 degrees per minute in deep plastic bins. CDI - PIC checked times for cooling and method changed to thinner portions in shallow pans. -0- 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 flying insects in kitchen and dry storage areas. Maintain pest control to get rid of flies. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers stored as clean. -.5-

4-501.11 Maintain equipment in good repair. Observed rusting walls in WI and scratched surface on cheese grater. Repair. -.5-

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. Observe buildup on splash guard of ice machine that does not touch ice. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink to the immediate left of 2-comp sink. CDI - Handwashing sign given today during inspection and posted. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers stored directly above RTE collard greens, cream corn and Brunswick stew. CDI - Produce moved to same shelf with other unwashed produce under WI cooler condenser fans. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 expired bulk container of house made pimento cheese with prep date 07/28. Discard should have been 08/03/2023. Today is 08/07. Observed one container of house made queso with two dates - 08/04 and 08/07. Per PIC, second date came off another container and was stuck on the side of this container so it did not get lost. CDI - Items voluntarily discarded and date marking system reviewed. -1.5- REPEAT 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed roll up door open at beginning of inspection with drying rack inside for dishes that have been WRS and door leading to kitchen propped open. Keep roll up door closed during food prep hours to ensure protection from pests or install an approved method for prevention. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips for measuring concentration of quat sanitizer. VR no later than 08/17/2203 to ensure facility has quat test strips. -.5-

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 directly above RTE heavy whipping cream on walk in cooler shelf. CDI - PIC rearranged storage order. -1.5- For more information on food storage order please visit: http://meck.co/FoodSafety

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 one bulk container of hot pickled cucumber pickles date marked 04/07. Per PIC expired items are discarded at end of shift on day of expiration. CDI - Item voluntarily discarded. -0- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees preparing catering orders, packing dry goods and dressings without wearing an effective hair restraint. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of bulk flour in dry storage stored on the floor. CDI - PIC moved flour to shelf.

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 multiple boxes of single use bottles stored on the floor in dry storage area and long-term storage area in back.

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 sticker residue on outside of food containers that were stored clean. Sticker residue was not contacting food-contact surface. CDI - PIC removed containers to be rewashed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and doors open. REPEAT. CDI - PIC closed lid and doors.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed two employees identifying as PICs without a certification. Per food employees, each one has a certificate but not able to produce the documentation. EHS advised PICs to have a copy of certificate available during all hours of operation. CDI - PIC with certification on-site within 15 minutes of beginning of inspection.-0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .Observed buildup on pig coffin and smoker on racks used for smoking meats. Observed buildup on outsides of ice wands stored directly on reach in freezer shelf. CDI - EHS advised PIC to clean the outsides of ice wands and wrap or clean immediately before use. Clean racks of cooking equipment often enough to prevent buildup. -1.5-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed doors propped open from storage area to dry storage to kitchen. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans on drying shelf to the immediate left of 3-comp sink. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster at beginning of inspection. Keep doors closed. -0-

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. 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 poop sauce, Mac and cheese, Brunswick stew cooling in walk in at 43-64F after cooling overnight. Facility was using ice wands to help cool. VR no later than 07/23/2022 to ensure facility has edited existing RCP to accurately reflect changes to cooling and cooling methods. REPEAT -3-

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 cocktail sauce and chimi crema cold holding with date mark 07/19/2022 above 41F. CDI - PIC voluntarily discarded. -0-

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 tightly lidded plastic containers of Mac and cheese and dense portions of popo sauce and Brunswick stew cooling in walk in overnight still above 41F. CDI - PIC voluntarily discarded and will edit RCP to reflect new cooling methods to help cool faster. REPEAT -1-

4-501.11 Good Repair and Proper Adjustment - Equipment (B) Maintain a tight seal on doors of equipment. Observed bottom seal on walk in cooler door that is not tightly sealed. Repair. -0-

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 buildup on ceiling and walls near smoker. Clean and make sure rust is not developing. -0-

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed no paper towels at handsink near 2-comp sink. CDI - PIC placed roll at handsink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed tea urn stored on handsink blocking use at beginning of inspection. CDI - PIC moved tea urn to restore access to handsink. -0-

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. 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 cooked collards cooling from previous day at 47-48F. CDI - PIC voluntarily discarded and RISK CONTROL PLAN required today for cooling and cooling methods for TCS foods. -1.5-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed disinfectant used on prep tables for sanitizing food contact surfaces. CDI - PIC stopped using disinfectant and will use only for disinfecting nonfood contact surfaces. -1-

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 overstacked, deep plastic bins of cooked house made collards, house made mac and cheese cooling in walk in cooler with lid in place and some with melted ice wands inside at 0 degrees per minute. Per PIC, these products are actively stirred. PIC lid removal and more active stirring. -1- THIS IS THE THIRD CONSECUTIVE INSPECTION WITH MAXIMUM POINT DEDUCTION. A RISK CONTROL IS REQUIRED TODAY FOR COOLING AND COOLING METHODS. VR NO LATER THAN 06/03/2022 TO ENSURE FACILITY HAS COMPLETED RISK CONTROL PLAN AND IS ACTIVELY LOGGIN TEMPERATURES THROUGHOUT THE COOLING PROCESS. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on several food employees handling food. -.5- REPEAT

5-205.12 Prohibit a cross-connection between a water and non-potable system. Observed hose connected to hose bibb stored in basin of outside can wash with grease buildup in bottom and bucket of grease stored inside. See attached photo. CDI - Hose hung up and bucket of grease moved. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed buildup on table mounted can opener tooth. CDI - PIC cleaned. -1.5-

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 overstacked, deep plastic bins of cooked house made pickle, house made pork sauce cooling in walk in cooler with lid in place. Per PIC, these products are actively stirred every 30 minutes and actively stirred. CDI - PIC instructed portions reduced into several smaller containers. -1- THIS IS THE SECOND CONSECUTIVE INSPECTION WITH MAXIMUM POINT DEDUCTION. A RISK CONTROL PLAN WILL BE REQUIRED IF THE METHOD IS OBSERVED AGAIN THAT DOES NOT FACILITATE ACTIVE COOLING. -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed main roll up door open at beginning of inspection. CDI - PIC closed roll up door and EHS reminded PIC about the requirement to protect outer openings. REPEAT -0- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS MUCH IMPROVED OVER LAST INSPECTION.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on three food employees cooking and washing dishes. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested measuring cups on drying shelf. Allow air drying before stacking. -0-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed pitted and cracked rubber spatulas and ice scoops. CDI - PIC voluntarily discarded. -0-

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 manual warewashing in wash water at 101F. CDI - PIC refilled with hot water at 149F. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet on 3-comp sink. Colder water leaking into wash water. CDI - PIC has submitted repair order. -0-

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 rack for hanging pots and utensils falling off wall over 3-comp sink. REPEAT -.5-

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 food employees unaware of the responsibility to report Salmonella nontyphoidal. CDI - EHS educated PIC of the requirement. Information already available in-house for 2017 NC Food Code changes. -0-

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed overstacked, deep portions of salsa and smaller pint sized portions of guacamole base cooling with lids in place. CDI - EHS educated PIC to about proper cooling methods, filling products to or below the fill line of containers and other active cooling methods such as venting and active stirring. Continue monitoring cooling methods for bulk containers and avoid overfilling containers that will be cooled. CDI - Containers vented. REPEAT -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed roll up door and back door leading to cook room open without protection from pest entry. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed serving utensils and eating utensils stored in container with food contact surfaces facing up. Keep handles up for selecting utensils without contaminating parts touching food. -0-

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 high shelf above 3-comp sink falling away from wall with holes widening. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm quat concentration. CDI - PIC refilled container to 350 ppm. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed room temperature containers of spent brisket oil to be used a basting for outside of brisket in additional dishes with meat pieces inside since 2PM. EHS advised PIC that if the meat pieces are present in the spent oil, this is a TCS foods that shall either be held hot, cold or using a written TPHC procedure. CDI - PIC used immediately and EHS discussed straining still allows the product to be treated as TCS without any additional information about whether the product would pose a health risk, similar to broth used for stock in other recipes. If facility would like to keep this product at room temperature, additional information is needed. -0-

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 aluminum pans of mac and cheese stacked in walk in cooler with lids in place, cooling for 30 minutes at a rate of 0 degrees per minute. CDI - PIC unstacked containers and vented lids to facilitate cooling. -.5-

4-501.11 Maintain equipment in good repair. Observed 3 out of 8 lights in hood system not working. REPEAT -1-

4-501.14 Warewashing Equipment, Cleaning Frequency - C Clean warewashing equipment at least once every 24 hours. Observed stated cleaning frequency by PIC of every other day. EHS advised PIC that cleaning schedule is every 24 hours. PIC asked if that was true when facility is not operating for the day. EHS advised PIC that once used, equipment shall be cleaned, not de-limed, every 24 hours. -0-

5-203.11 Handwashing Sinks-Numbers and Capacities - PF Provide the correct number of handsinks in accordance with plumbing LAW. Observed handsink removed from kitchen near 2-comp sink that PIC stated was in disrepair, leaking, falling away from wall. PIC called in plumber to re-install new handsink. VR no later than 06/24/2021 to ensure handsink has been re-installed. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm quat sanitizer in use on cutting board and prep table. CDI - PIC instructed refilling of sanitizer to correct strength and advised food employee about using dispenser correctly to dispense quat at correct concentration. -0-

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed two first aid kits stored on shelf in dry storage above clean linens. CDI - PIC moved to bottom shelf to avoid cross-contamination. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers correctly.-Pf Observed disinfectant in sanitizer bottle under prep table near smoker. CDI - PIC relabeled to reflect disinfectant in bottle. -2- REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled brown and white sugar bulk storage bins near smoker. CDI - PIC labeled during inspection. -0-

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed dead insect inside garlic bin. -1-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket at 0ppm under prep table with wiping cloths inside. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic bins on dryinig shelf and metal pans wet nested on prep table. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed food contact surface of to go trays facing up in dry storage area. -0-

4-501.11 Maintain equipment in good repair. Observed two of eight lights blown under hood system and three lights blown in main kitchen area. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on outsides of metal food containers stored as clean and barbecue sauce on outside of food container on high shelf. Observed buildup on walk in cooler gasket. -0-

5-205.12 Prohibiting a Cross Connection - P,PF Prevent cross connection between non-potable and potable water sources. Observed hoses for sanitizer and dish detergent submerged in solution in 3-comp sinks. CDI - PIC cut hoses to restore air gap between hose and solution. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard container open and overflowing. -0-

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water at 89F or less in handsink. CDI - PIC contacted facilities maintenance and hot water heater serviced while inspection in progress. -0-

7-201.11 Store toxic materials to avoid contamination. -P Observed hand sanitizers stored above single use/single service items on dry storage shelf. CDI - PIC moved sanitizers to low prep table shelf. -1-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed hot water for manual warewashing at 88F in 3-comp sink for manual warewashing. CDI - PIC contacted facilities maintenance. Unit repaired during inspection. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water in facility above 89F today. CDI - Plumber repaired while inspection in progress. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked plastic bins and metal pans with debris inside and on areas touching the next pan stored as clean. CDI - PIC went through pans and re-washed them. PIC also reminded dish washing staff to remove plastic prior to cleaning metal pans. -1.5-

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 portions of foods cooling with lids in place. Observed no active deep portion of mac and cheese cooling without active stirring or other means to quickly cool, cooling at a rate of 0 degrees per minute. CDI - Lids removed, mac and cheese actively stirred. -.5-

4-501.11 Maintain equipment in good repair. Observed rusting on walls of walk in cooler. -2- REPEAT

3-202.12 Additives - P Use additives in a manner to prevent toxicity. Observed pink salt used in brine recipe without approval. CDI - PIC discontinued use of pink salt to see f it affects the quality of the food. If use is still desired at the end of the time, then PIC will obtain a variance and submit a recipe for approval. -.5-

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 two dented cans stored with intact cans and over dry goods in dry storage. -1-

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard box used to stored kitchen utensil that are new. -0-

4-501.11 Maintain equipment in good repair. Observed warped sweeper on bottom of walk in door and missing sections of cooling curtain at door of walk in cooler. -2- REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed cooking with no certified food protection manager on site along with walk in freezer holding at 44F 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine at 0ppm. -Repeat - CDI - Autochlor technician arrived onsite to fix issues with chlorine dish machine. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on openings of ice machine.

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 chicken wings and chili that had been prepared the day prior and placed in walk in for cooling that were at 44F during time of inspection. CDI - PIC voluntarily discarded item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings, chili, cooked pork at 44F and mushroom soup and brisket at 45F. All items had been prepared day prior or longer. -Repeat- 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 several items in walk in cooler (with ambient air temperature of 42F). CDI - PIC voluntarily discarded food items.

4-501.11 Maintain equipment in good repair. Observed rubber sweeper around walk in cooler damaged and not creating a a tight seal around walk in cooler door.

6-303.11 Intensity-Lighting - C Observed 5 out of 8 bulbs under hood system that were burnt out. Provide adequate lighting of at least 50fc in areas of food preparation.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine that were soiled with black debris. Repeat. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storing. Observed thermometer in house that was soiled with food debris. Repeat. CDI item moved to sink for cleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine dish machine at 0ppm. CDI told facility to use 3 comp sink until dish machine repaired.

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 cole slaw and cabbage that was prepped from 8am and still at 43F during inspection. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta noodles stored in deep plastic container for holding at 56F, spring mix held at 43F, and 20 containers of mac and cheese and green bean casserole sets stored at 50F. CDI items split up and spring mix 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 Observed pimento cheese from 8/28, salsa not dated, shredded pork not dated, mac and cheese sets made two days ago and not dated. CDI items dated and 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 mac and cheese and green bean casserole sets stacked and covered with metal and plastic wraps without properly cooling, cole slaw cooling in covered metal serving container. CDI items split up and uncovered.

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 single service bowls stored in seasoning containers as a scoop.

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed no quat test strips to check bottles of sanitizer. verification required. 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer solution with food debris. CDI bin drained and refilled.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed two ice machines in the back that were soiled with pink and black debris. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean thermometer before use and before storage. Observed employee use thermometer to check pull pork without cleaning thermometer first. CDI thermometer cleaned.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Not an observation and not a violation. Through discussion found out facility cooks prime rib to 120F for catering events if customer asks. Told PIC they must follow cooking procedures in the code for prime rib or whole beef tenderloin or they can use time and ensure the food is cooked and served within 4 hours. Must follow procedures to prevent future violations.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two containers of pulled pork holding for a catering event at 110-116F. CDI items placed in oven for reheating.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed smoked salmon, beef tenderloin, and other items that are undercooked on red star menu that was not disclosed with a consumer advisory. Verification required.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed bag of linens stored on the floor.

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 employee chopping onions that was to be used for tomorrows meal with bare hands. CDI onions discarded.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed mushroom soup, queso, ground sausage, onions, and brisket that was not actively cooling and uncovered. CDI items covered. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above shredded cheese. CDI raw eggs discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed two ice machines in back storage area with pink and black debris.

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 5 racks of brisket that was at 72-90F and cooling process started at 12:45pm. CDI brisket 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 Observed wings, beef cubes, roasted peppers, beef, brisket, hot dogs, deli ham, milk, and spinach that was not dated in walk in and reach in freezer. CDI items dated. 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 that was cooling in whole butts and not separated while cooling and mac and cheese that was cooling in deep plastic container. CDI brisket discarded and ice added to mac and cheese product and separated. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed baked beans from 7/12. CDI items discarded. Repeat.

3-501.15 Cooling Methods - PF Observed mac and cheese cooling in prep sink with not enough ice and little agitation. CDI more ice added and product stirred.

3-501.13 Thawing - C Observed green beans that was thawing on prep counter without being submerged and without running water.

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 hole in ceiling in the back of the dry storage area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Some pink mold like build up on ice shield of ice machine located on the far right side of the dry storage room. Cleaning is needed. Quat in 3 comp sink set up for wash, rinse, sanitize testing at 0ppm. CDI- PIC Alex Ranucci had corrected. Note: Ensure that once sink is set up for wash, rinse, sanitize that center rinse compartment is not being used to pre-rinse soiled items. Cleaning must remain one directional.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 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. One pan of pimento cheese dated 2/23/18, all other items in walk in and reach in units dated correctly. PIC advised of dating error, and that pimento cheese was prepared this morning. CDI- Correct date allowed for pan. (0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet nesting of pans on drain board. All other pans and utensils stored dry or drying in an approved manner. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris on stored plastic food containers and bins. Cleaning needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled slicer stored as clean. Observed one set of tongs with some dried food debris on them. CDI - returned to be cleaned

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet nested pans.

4-903.11(A)(C) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several stacks of single use foil pans stored unprotected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled slicer stored as clean. Dried food debris was observed on sharpener and back side of blade. CDI - PIC removed slicer to be cleaned again and will check behind staff in the future.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed several areas of walk in cooler where unwashed produce was being stored above ready to eat foods. CDI - PIC relocated all unwashed produce to below ready to eat foods.

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 baked beans cooling in covered large tub. Beans measured 56F at 2:13 and had dropped to only 55F by 3:10. Beans were then moved to several smaller tubs, placed on a speed rack, and rolled, uncovered, into the walk in cooler. They reached 50F and lower in another hour. Beans were stirred and continued to cool. PIC asked for how we calculate the cooling rate and a discussion was had. He will monitor and ensure compliance.

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 pork prepared yesterday and frozen today. Product had just started freezing process and was not marked with "into the freezer" date. CDI - explained to PIC, who added freeze date and will educate staff on getting all date marks required on products which are frozen and later pulled so that everyone can understand when the required discard date will be.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed first aid kit had been placed on top of shelf holding cleaned equipment. Kit was moved to bottom shelf.

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 large tub of baked beans cooling in covered tub. PIC explained that beans were chilled before being mixed with other chilled items but apparently the mixing process had allowed the beans to warm up above 45F. See temp chart. Beans were divided into several uncovered shallow pans to continue cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee cleaning a prep table. She said she sprays it with sanitizer after washing and then wipes the sanitizer off with a dry cloth. She was instructed to leave the sanitizer on after washing and rinsing to air dry. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed two plastic tubs holding cleaned equipment. Tubs had dust and debris in the bottom of each. PIC moved items to dish area to be washed again along with tubs.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several single-use and single-service items stored in dry goods room unprotected. Explained rule to PIC.

4-501.11 Maintain equipment in good repair. Observed floor of walk in cooler showing a gap between where floor ends and back wall begins. It should be sealed or covered to allow for ease of cleaning. 4-502.11(A) Maintain utensils in good repair. Observed cracked lid on sugar barrel and a few other dry goods lids with corners chipped off, not allowing for a good seal.

4-603.16 - Washed equipment shall be rinsed after cleaning. Observed employee cleaning a prep table with soapy water and saying she then planned to spray it with sanitizer and wipe it dry. She was reminded to use plain water to rinse off the soapy water after washing and before applying sanitizer (and then to let the sanitizer air dry).

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 washing hands and then using just-washed hands to touch towel dispenser. CDI - corrected employee, rewashed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two soiled pans stored as clean. CDI - sent to be rewashed, rinsed, sanitized.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee washing dishes and then rinsing hands before gloving and preparing to handle sanitized utensils. CDI - employee was stopped and corrected. She then properly washed her hands in the hand sink before donning gloves.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed two sheet pans of partially cooked (grill-marked) chicken breasts cooling on a speed rack in the walk in cooler for cooking at lunchtime today. Asked PIC how long ago they were grill marked. He said about an hour ago. Temperatures were taken - chicken measured 48F. CDI - explained that non-continuous cooking requires pre approval from the local health department. Had PIC take chicken to oven and finish cooking it immediately. Final cook temperature of 168F was achieved within 35 minutes. Advised PIC to discontinue practice until and unless written approval is received from local health department. Emailed NCC template with inspection.

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 two very large tubs of cooked collard greens, each with an ice wand inside and each uncovered, inside walk in cooler. Collards were cooked last night. Temperature today was 48F, hence the product did not meet the 6 hour limit for cooling. CDI - both tubs of collards were 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 collards cooling in very large tubs - see item #18. PIC said that procedure should be cooling in shallower pans. CDI - collards voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed lower shelf in walk in cooler was starting to lose the green coating and exposing the metal, which cannot be easily cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one server had placed her purse and beverage on shelf of dry goods while preparing to leave. She was corrected by PIC and items were relocated to proper place.

4-502.11(A) Maintain utensils in good repair. Observed several cracked lids 4-501.11 Maintain equipment in good repair. Observed minor damage at bottom of walk in cooler door liner.

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 some wall damage behind water heater in dry storage room.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee who washed hands and started to put gloves on while wearing a ring with a stone set into it. Advised employee to remove ring while working. He did so, rewashed, and regloved.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed flats of eggs above pickles. CDI - relocated to lower shelf.

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 one hood light burned out.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled slicer stored covered as clean. Observed soiled can opener blade from yesterday. CDI - both pulled for cleaning.

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 wrapped portioned wings and brisket from yesterday covered in walk in cooler. Wings measured 53F, brisket measured 51F. CDI - voluntarily discarded. Third time in a row for this violation. PIC is addressing with all staff.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several soiled pans stored as clean. Observed minor soil on ice machine deflector. CDI - all cleaned and sanitized.

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 three large tubs of cooked macaroni from yesterday. Macaroni measured 47F-51F. Repeat violation. CDI - macaroni voluntarily discarded.

.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 tub of in use utensils storedf in water at 85F. CDI - dumoed, corrected by instruction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet nested metal pans.

4-501.11 Maintain equipment in good repair. Observed split gasket at walk in cooler.

.5-501.17 Provide a covered waste bin in female restrooms. Observed no covered bin in unisex restroom.

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 FRP wall covering trim at inside can wash is separating from the side wall. Observed absorbant ceiling tiles above ice machines in storage room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled slicer stored as clean. CDFI - taken out of service to be washed, rinsed, sanitized. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer in dish machine measured 0 ppm free chlorine. CDI - primed and rerun - tested at 50-100 ppm.

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 covered deep container of macaroni in walk in cooler. Macaroni was labeled with yesterday's date and measured 63F. CDI - voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two buckets of sanitizer unlabeled. CDI - labeled.

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 cooked macaroni in large container inside walk in cooler. Macaroni measured 50F. PIC stated it was prepared yesterday. Observed mushroom soup in large container inside walk in cooler. Soup measured 48F. PIC stated it was prepared yesterday. CDI - both products voluntarily discarded.

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 one container of hard boiled eggs not date marked. CDI - labeled with date.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of degreaser. Both bottles were unlabeled. CDI - labels added.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Observed unlabeled bins of sugar, flopur, brown sugar.

4-602.13 Nonfood Contact Surfaces - C. Clean exterior of brown sugar bin.

6-501.110 Using Dressing Rooms and Lockers - C. Observed hoodie and umbrella on dry goods rack, hacket and backpack on mixer table. Designate area for these items and enforce use.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed pork, brisket with no date marking, CDI.

7-102.11 Ensure all working containers of chemicals are properly labeled with common name. Observed no label on bottle, CDI by labeling.

Ensure facility is maintained free of pests, observed multiple flies in facility.