ORIGINAL CHICKEN AND RIBS

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink on cookline blocked by dishes and used for storage. CDI- EHS discussed with PIC, PIC had employees unblock sink and relocated equipment.

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 baked beans with ingredients including ground beef and hot dogs, fail to have a change in temp after 30+ mins. CDI- EHS discussed with PIC, PIC had ice bags made to be used in item with stirring method. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle holding sink & surface being maintained on prep counter with flour and breading for raw foods. CDI- PIC removed item to designated area. *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 large deep plastic containers with tight fitting lids, containing baked beans and greens, being used to cool TCS foods prepped earlier today. Items were found having no change in temp after 30+ minutes. CDI- EHS discussed effective cooling methods with PIC, PIC had items removed to ice bath to increase cooling and utilized ice bags. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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 racks throughout kitchen needing cleaning, especially above cook line holding units.

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 pork ribs originally prepped on 1/21 in WIC. CDI- PIC voluntarily discarded item. 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical spray bottle being stored on prep table with food ingredients. Spray bottle with chemicals stored on rack holding Ready-to-eat foods. CDI- PIC removed bottles to designated areas. *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 large deep plastic containers with tight fitting lids being used to cool TCS foods prepped earlier today. CDI- EHS discussed effective cooling methods with PIC, PIC had items removed to ice bath to increase cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-101.19/4-202.16 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 throughout facility. Cardboard being used on shelving is being discarded weekly, per the PIC. Increase cleaning frequency and ensure parts of equipment exposed to splash, spillage, or other spoilage is corrosion-resistant, easily cleanable, and smooth. *REPEAT*

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and used clean hands to turn faucets off, no barrier... .CDI.. Employee re-washed hands and used barriers.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed waste basket blocking hand sink.. CDI..Waste basket was removed

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 sanitizer bottles, stored with food. CDI.. Bottles were removed.

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 squeeze bottles without labels to identify contents.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service single use items stored in employee restroom.

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 throughout facility

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed in-use soda machine ice shoot with pink build up. PIC will have machine serviced.

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 wired rusted stored shelving for clean equipment/utensils above prep sinks and wired storage racks for dry ingredients. 4-501.11 Maintain equipment in good repair. Observed two door RIF with both handles broken in need of replacement or repair.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed handle for RIC with food/debris build up.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed clear spray bottle of sink-to-surface sanitizer co-mingled on shelf with bread and single service items. CDI - PIC moved spray bottle to dish area. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed two clear spray bottles of sink-to-surface sanitizer above 700PPM. CDI-PIC voluntarily discarded solution and obtain new sanitizer from chemical dispenser at approximately 300PPM.

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 three large food containers of dry ingredients without any identification. CDI - PIC labeld food containers seafood mix, chicken mix, and hush puppy mix.

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 handle of metal scoop submerged inside sugar container. CDI - PIC moved scoop to 3-comp-sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed baked beans with cooked ground beef dated marked from 8/20 above 41*F. CDI - PIC voluntarily discard container. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies and couple of nats throughout kitchen area. PIC has a functional air curtain at rear door and a few plug in insect traps.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few in-use wet wiping cloths stored on 3-comp-sink and prep tables. CDI - PIC moved cloths to sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed broken handles for reach in freezer doors.

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 raw fish stored next to raw beef out of original packaging in reach in cooler. CDI - PIC corrected storage order. Observed raw beef stored directed on top of raw chicken both not in original container in walk in freezer. 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 three secondary bottles, two stainless steel shakers, and grey container of sugar without labels. CDI - PIC labeled all items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on counter tops. CDI - PIC discarded items

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 walk in cooler.

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 raw turkey burgers stored above beef in the tall reach in freezer. CDI- Turkey placed on the bottom. 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 sugar bin without a label. CDI- Sugar labeled.

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 plastic mat on roller cart where hot well is located in need of cleaning.

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 hot dogs in the RI cooler without dates. CDI. PIC date marked. 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 . 3-501.18 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 bologna in the RI cooler with expired date. CDI. PIC voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 wet wiping cloths stored directly on prep tables. CDI. PIC placed them inside sanitizer solution.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed multiple TCS items in prep unit above 41F. Employee stated the TCS foods were placed in the unit approximately an hour prior from WIC. Prep unit is unable to maintain cold holding temps as the ambient temperature is 46F. CDI-All TCS items in prep unit were placed on TPHC and will be discarded after 6 hours. VR required within 3 days.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . Observed sliced hotdogs in a large bag with a date mark of 4/8. PIC stated they were going to be used for the baked beans. CDI-EHS provided education about RTE TCS foods to PIC and the PIC voluntarily discarded the sliced hotdogs.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed boxes of single-use and single-service articles stored in the employee restroom. CDI-PIC relocated single-use and single-service articles to shelf in dry storage area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris and flour under prep tables and on shelving. -0.5 points-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and turn off without using a barrier such as a paper towel. CDI - Employee was corrected through instruction and rewashed hands.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sink and surface cleaner stored on table beside breading mixture and raw fish. CDI - Sink and surface cleaner was moved to designated chemical storage area. -1 point-

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 cooked beans cooling at ambient room temperature on speed rack. CDI - Beans were moved to walk in cooler to rapidly cool to 41F or less. -REPEAT- -1 point-

4-501.11 Maintain equipment in good repair. Observed door handles broken on reach in cooler. Repair or replace door handle. -0 points-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on shelving above hot holding equipment. Designate an area for the storage of employee drinks away from equipment, customer food, and utensils. CDI - PIC discarded drink. -0.5 points-

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 metal pan of cooked greens cooling at ambient air temperature on speed rack in kitchen. PIC stated that greens were removed from cooking 45 minutes prior to inspection. CDI - PIC moved metal pan to ice bath and placed in walk in cooler. -0.5 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing foods while wearing a wrist watch. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust and rood residues on shelving in kitchen area. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw and sliced tomatoes in flip top cooler holding at 50F. PIC stated that items were prepared prior to opening, placed in flip top cooler, and are usually sold within 1.5 hours. CDI - Items were placed on TPHC and proper TPHC procedures were discussed. A TPHC template was given to PIC. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored on shelf. CDI - PIC identified contents to be DDBSA sanitizer and labeled spray bottle with name of contents. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of cooking oil stored on floor in dry storage area. -0 points-

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 covered collard greens in cooling process but item dropped 0 degrees in 13 minutes. CDI - Item uncovered and placed into ice bath. Item dropped 2 degrees in 10 minutes.

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 REPEAT. Observed collard greens in cooling process covered and in large plastic container. CDI - Item uncovered and placed into ice bath.

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 bbq without date, chili that had 2 dates, and sweet potato filling without a date in walk-in cooler. CDI: correct dates placed on products and old dates were 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 collards greens and ribs cooling in large batches while covered. CDI: both products separated into two shallow pans and uncovered.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal belongings stored next to and on top of single service cups,etc at front. Observed employee food co mingled and stored with restaurant food inside reach-in freezer. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee drink stored on shelf above flip top in kitchen. Drink was relocated.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.-Observed employee drink sitting on the rack uncovered above the flip top fridge.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in unit of the flip top fridge.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed residue and build up on the storage racks above the 3 compartment sink and dry storage area.

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 house made cole slaw and potato salad with expired date marking and no date marking, respectively. CDI - PIC voluntarily discarded these. -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 boiled sweet potatoes cooling at room temperature for 3 hours at 51F per PIC. CDI - PIC placed these in reach in cooler for quick cooling. -.5-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned serving and mixing utensils stored in direct contact with soiled drain board and items waiting to be washed. -0-

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard boxes reused for food storage in walk in cooler and as a grease splash guard around steam table next to fryers. -.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed buildup inside deep grooves of cutting board hung as clean over vegetable prep sink. -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 3 pans of Macaroni and cheese cooling in walk in cooler stacked and covered. CDI, PIC unstacked the 3 pans of macaroni and cheese and removed the lids to allow air to flow through food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up of residue on the outside and inside of cold holding equipment. Points not esclated due to no food debris build up in gaskets of reach in during 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 food not meeting proper time/temperature criteria for cooling; bulk container of collards in the walkin cooler with lid covering product. Food employee are not using proper cooling methods. Refer to temperature chart. CDI - discarded product. Educated to use proper cooling methods to meet cooling time and temperature.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed pulled pork not date marked properly. Each pulled pork bag only has one date label on product when the product is cooked & frozen on same date, then pulled out to thaw without having another date on product. CDI - educated to cook & freeze product on same date. Once product is pulled from freezer to thaw out, date that product again to keep track of time and temperature. Wrote the second date of when product was pulled from freezer to thaw.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed improper cooling methods used for cooling food down. Refer to Violation 18 for cooling time and temperature. CDI - educated food employees about proper cooling methods.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up in gasket at reach in unit. Advised to keep equipment clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed deep container of baked beans being left out during prep for extended amounts of time nearly 4 hrs at 71 degrees. CDI- Beans moved to shallow pans and placed in freezer, observed at 45 degrees 15 minutes later.

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 portioned cups of potato salad in fridge not date marked. Original large container said by PIC to have been date marked but not the portioned cups from the original container. CDI- Portioned cups date marked, all other foods observed properly date marked.

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 cooked ground beef at 71 degrees cooling approx. 2 hrs that had been added to a deep and tightly covered tub of baked beans that were being improperly cold held at room temperature with no cooling methods in use. Ground beef and beans moved to shallow vented pans in the freezer and observed at 45 degrees 15 minutes later.

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 a deep and sealed container of baked beans cooling since last night (over 6 hrs) at 50 degrees in the center. Appears beans had not met proper cooling requirements. CDI- PIC voluntarily disposed of beans. Observed improvement to cooling of all other foods, full points not taken at this time.

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 and tightly covered container of beans improperly cooled overnight. CDI- Reviewed proper cooling methods with PIC, observed other instances of foods properly cooling or that have been properly cooled using proper cooling methods. Beans disposed of.

4-502.11(A) Maintain utensils in good repair. Obs. rusted rack on prep table. Needs repair/ replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Racks next to and above prep cooler need cleaning of build up.

6-501.19 Closing Toilet Room Doors - C Restroom doors should self close. Employee restroom door not self closing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink stored on top of clean pans on dish rack and personal drink in fridge unit above food. CDI- Drinks removed.

4-702.11 Before Use After Cleaning - P Dishes must be sanitized after cleaning in a 3 step wash, rinse, and sanitize. After discussion with dish washer, dishes are being washed in bleach water and detergent, then rinsed with water, not being sanitized as a last step. CDI- All dishes washed earlier today were properly sanitized in 3rd compartment.

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 large container of collard greens in walk in cooler with a tight lid at 75 degrees approx. Approx. 3 hrs since cooling began. CDI- PIC voluntarily disposed of collard greens. Observed pan of macaroni and cheese in WIC with tight cover at 65 degrees approx. 4 hrs since cooling began and not likely to reach 45 in the next 2 hrs with current cooling methods. CDI- Macaroni pan lid vented to ensure proper cooling. 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 large deep covered tub of cole slaw in WIC cooling approx. 1 hr at 56 degrees and not likely to meet 45 degrees in the next 3 hrs with current cooling methods. CDI- Slaw moved to shallow open pans and ice baths to ensure proper cooling.

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 foods actively cooling or had improperly cooled using very deep and covered tubs and pans. CDI- Actively cooling foods: macaroni, and cole slaw moved to shallow open pans to ensure the foods properly cool. Improperly cooled collard greens disposed of, PIC will use shallow vented pans to cool collards from now on.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Walls and ceilings of walk in cooler have significant dust build up needing cleaning.

6-501.19 Closing Toilet Room Doors - C Restroom doors should self close. Employee restroom door not self closing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink in fridge unit above food and on bread rack above bread. CDI- Drinks removed.

3-201.11 Use food from approved sources only. -P Observed cakes PIC said is from an approved bakery, but could not provide receipts or proof. Will follow up within 10 days that proof is available that cakes are from an approved source.

3-302.11(A) Separate raw animal foods from ready to eat foods. -Pf Observed raw bacon stored in same pan with zip lock bag of cooked BBQ. CDI- BBQ will be reheated to 165 min per facility procedure, items separated and properly stored by final cook temperature.

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 bbq pulled from freezer yesterday to thaw in prep cooler that did not have an updated date mark for date of thaw. CDI- BBQ date marked.

7-201.11 Store toxic materials to avoid contamination. -P Observed some spray bottles of oven cleaner stored on same shelf with tubs of clean dishes. CDI- Chemicals stored on chemical storage shelf.

4-501.11 Maintain equipment in good repair. Storage rack holding large canned goods is badly rusted in some areas, needs re-coating or replacing. GENERAL COMMENT: Will follow up with PIC to provide proof that cakes are from an approved source.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed cleaning needed to interior portion of microwave. CDI-oven cleaned at time of inspection.

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 ribs dated 9/28/16 in the walk-in cooler. CDI-ribs discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food items in flip top cooler holding at temperatures above 45F. (see temperature chart) CDI-PIC voluntarily discarded. VERIFICATION REQUIRED

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 hot dogs, milk and chili not datemarked as required. CDI-PIC datemarked.

. 4-501.11 Maintain equipment in good repair. Observed flip top cooler incapable of maintaining temperatures at 45F or below. Repair or replace immediately. CDI-All food was placed in walk-in cooler.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on outside of containers on storage rack. Containers were stacked so that residue was contacting food contact surface of stacked container. CDI-Removed to be rewashed.

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 chili in walk-in cooler with no date mark. Observed baked beans in reach-in cooler not date marked. CDI-Items were labeled.

3-501.13 Use approved thawing methods. Observed 2 turkeys thawing in large bucket of water. CDI-Turkeys were placed in walk-in cooler to properly thaw.

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 scoop in dry goods bin with handle down in product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dry goods containers collecting debris in handles.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of food and equipment. Observed several employee beverage on top shelf above food on rack. Repeat. Observed twist top employee beverage.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed 1 food employee not vigourously rub hands for 10 to 15 seconds and then turned faucet off with bare hands after handwashing. CDI by instruction.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed chlorine sanitizer slightly below proper concentration. CDI, operator refilled sanitizer vat of 3 compartment sink to correct concentration.

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 several bags of cut lettuce not date marked in walk in cooler. Observed an open container of hot dogs and an open package of hot dogs in refrigeration units not date marked. CDI, operator voluntarily discarded foods.

7-201.11 Store toxic materials to avoid contamination. -P - Store toxic substances so that contamination of food is prevented. Observed a container of cleaner stored over boxed beverage in storage cabinet. CDI, operator relocated toxic substance.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloth on counter surface.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled cloth stored on bottom of storage rack.

4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet ANSI / NSF certification. Observed non ANSI / NSF Gator containers storing dry food ingredients. Provide food grade liners or certified containers.

2-401.11 Eating, Drinking, or Using Tobacco - C Store employee beverages so that contamination of food or equipment is prevented. Observed 1 employee beverage stored in reach-in refrigeration unit. CDI, operator relocated beverage. Improvement made since previous inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Store raw animal food so that cross contamination is prevented. Observed raw shrimp removed from commercial packaging and stored over ready-to-eat okra in reach-in freezer. Observed a box of shell eggs stored against a box of tomatoes in walk-in cooler. CDI, operator relocated foods for proper storage.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous food shall be cold held at 45 degrees F or below. Observed cut lettuce overstacked and held above 45 degrees F. CDI, operator relocated lettuce to proper temperature.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours shall be date marked. Observed 4 bags of cooked ribs in walk in cooler with a date of preparation of 1/2. CDI, operator voluntarily discarded ribs.

3-304.12 In-Use Utensils, Between-Use Storage - C In-use utensils shall be stored properly. Observed in-use knives stored on wire shelving that was soiled. Observed handle of seafood batter stored in direct contact with food in container.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store clean, linen 6 inches off of the ground. Observed 1 bag of clean cloths stored on ground in office.

6-202.14 Toilet Rooms, Enclosed - C Toilet room doors shall be provided with a self-closing door. Observed toilet room door not self-closing in kitchen.

5-501.11 Outdoor Storage Surface - C An outdoor storage surface for refuse shall be constructed of nonabsorbant material such as concrete or asphalt and shall be smooth, durable and sloped to drain. Observed outdoor dumpster located on gravel and not on a nonabsorbant material.

2-401.11 Eating, Drinking, or Using Tobacco - CEmployees may drink from a closed beverage container if handled to prevent contamination of food, equipment and hands. Observed several twist top employee water bottles stored in kitchen and over equipment as well as over bread on rack. Observed employee beverage stored next to single-service disposable towels in kitchen.

2-301.14 When to Wash - PGeneral Comment: Wash hands before doning gloves. Observed 1 employee switch gloves without washing hands. CDI by instruction.

6-301.14 Handwashing Signage - CHandwashing sinks used by food employees shall be supplied with a handwash sign. Observed no handwash sign at 2 handwash sinks in kitchen. CDI, handwash signs provided to operator.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDate mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. Observed facility date marking foods but 1 package of BBQ had a date of preparation of 5/29 and an open package of ham was not date marked in walk-in cooler. CDI by instruction, operator voluntarily discarded 1 package of BBQ.

7-201.11 Separation-Storage - PToxic substances shall be stored so that contamination of equipment is prevented. Observed bleach and other chemicals stored over clean side of 3 compartment sink. CDI, repeat.7-102.11 Common Name-Working Containers - PFToxic substances shall be labeled by common name of substance. Observed cleaning chemical that was not labeled in a spray bottle. CDI, operator labeled bottle during inspection.

4-903.12 Prohibitions - CGeneral Comment: Clean linen shall not be stored in toilet rooms. Observed clean shirts stored in employee restroom. Remove.

. 6-305.11 Designation-Dressing Areas and Lockers - CGeneral Comment: Lockers or other suitable facilities shall be provided for storage of employee possessions. Observed 2 bottles of shampoo stored on countertop near beverage area.

Maintain soap and papertowels at all hand sinks. Observed hand sink in restroom with no papertowels and hand sink beside grills with no papertowels. Replaced during inspection.

Maintain proper storage of chemicals. Observed bottle of degreaser stored hanging on clean dish rack above clean side of 3-compartment sink.. Also observed bottle of bleach on same rack.

General Comment- Maintain all dry foods labaled. Observed brown sugar without a label.

Maintain all equipment in good repair. Observed fryer baskets with split metal pieces- replace.