HA PIGSMITHS SOUTHERN SCIENCE

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed visibly spoiled watermelon stored in 4 door RIC during inspection. CDI - Watermelon voluntarily discarded. 1 pt.

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 cut watermelon from 8/3/26 and sun dried tomatoes from 8/6/26 in 2 door RIC during inspection. CDI - Both items voluntarily discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-404.11 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 various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - Adulterated cans segregated. Repeat. 1 pt.

4-501.11 Maintain equipment in good repair. Observed torn gasket in 2 door RIC. Observed 4 door RIC holding at 43F during inspection. PIC stated they do not maintain TCS foods in this unit. No TCS foods were stored in unit during inspection. Observed RIF connected to 4 door RIC in disrepair and out of order. Repair or replacement necessary. Repeat. 1 pt.

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 chicken being stored over raw beef inside reach in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 salad cooling at a rate of 0F/min in closed deli boxes inside reach in cooler. CDI: Salads were moved to reach in freezer to cool. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans being stored on shelving with cans for facility use. CDI: Items were voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed broken reach in freezer and rusted shelving in reach in coolers. REPEAT 4-101.17 Wood use limitation: Wood and wood wicker may not be used as a food contact surface. Observed bamboo steamer baskets in facility. PIC stated they are used for steaming dumplings.

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 walls near dish machine and back cook line in need of 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 41F. -P. Observed 2 bus tubs of chicken cooling overnight above 41F. CDI: Items were 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed gallon of milk, container of half/ half and cut lettuce above 41F. All other items were holding at 41F or lower. CDI: Above temperature items were 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed 2 bus tubs of chicken cooling inside reach in coolers inside container secured with a lid. CDI: Items were voluntarily discarded, EHS and PIC discussed cooling methods. 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 .

REPEAT 4-501.11 Maintain equipment in good repair. Observed broken reach in freezer and rusted shelving in reach in coolers.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed no sanitizer at dish machine. PIC stated sanitizer was delivered this morning but was unaware of where the product was located. PIC was not using dish machine at time of inspection. 3 comp sink was set up with chlorine. VERIFICATION REQUIRED.

REPEAT 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 food debris in bottom of reach in coolers and reach in freezer. Clean as needed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 rendered down brisket fat without a date mark. CDI - Owner date marked for the day it was prepared. Observed roasted tomatoes past the 7-day Datemark. CDI - Item was voluntarily discarded.

REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane and ibuprofen stored above napkins in dry storage. CDI - Items were removed.

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

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves inside of three reach-in coolers. Observed a broken reach-in freezer and glass dish machine.

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 heavy residue on the gaskets of several coolers throughout the kitchen.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a bottle of ibuprofen stored above a prep sink. CDI - Item was 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 a large bin of sugar without a label.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves inside of three reach-in coolers. Observed a broken reach-in freezer and glass dish machine.

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed cleaned dishes with tape still attached from date marking or labeling.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed spoiled milk in a reach-in cooler that was date marked for 9/19/24. CDI - Item was 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 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 BBQ with no date mark. Observed open milk from 9/19/24. CDI - BBQ was date marked for when it was prepared and milk was voluntarily discarded.

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 cups being used as scoops for several items such as rice and spices.

4-501.11 Maintain equipment in good repair. Observed rusting shelves inside of three reach-in coolers.

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 grease build-up on the tops of equipment and shelves throughout the kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut watermelon, milk and butter were above 41 degrees in the back kitchen reach-in cooler. CDI - All items were voluntarily discarded. Cooler will not be used until it is repaired. Establishment has adequate equipment to ensure all TCS foods stay 41 degrees or less.

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 Queso Fresca date marked from 5/22. CDI - Item was voluntarily discarded.

7-207.11 (A) Only medications that are necessary for the health of the employees shall be in a food establishment. -Pf Observed employee Tylenol stored above single-service gloves and dishes. CDI - Item was 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 several containers of salt, sugar and oil with no label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor of dry storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food with no hair restraint or beard guard.

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-service cups stored on the floor of dry storage.

REPEAT 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing dumpster plug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

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 microbial build-up or food debris behind the dish machine drain board.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine chlorine sanitizer at 0ppm at beginning of inspection. CDI: PIC changed out stock bottle of solution, primed machine and then dish machine was testing correctly. REPEAT VIOLATION For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed macaroni pasta cooling in bus tub from yesterday above 41F. CDI: Product voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed rice and beans in reach in with no date mark. PIC stated that he made them last week for an event and he didn’t take them home. CDI: rice and Beans labeled. 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 hot pickled onions from 1/17 and cooked spinach from 1/24 in reach in cooler. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 macaroni pasta cooling in reach in cooler while tightly covered in a deep bus tub. CDI: Product was 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 . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility does not have a walk in cooler and cooks and cools bulk items. Facility shall use alternative methods to cool items like pasta with ice and/or other equipment. CDI: EHS provided PIC with alternative cooling options for products.

.2663 Outdoor Dining and Beverage Facilities shall comply with the following. (a) A food establishment may provide outdoor dining and beverage service. (b) Beverages may be prepared outdoors if all equipment and utensils are provided with overhead protection. (c) Portable cooking, food, and beverage serving facilities shall be allowed for food service provided to a club, organization, or private individual as a planned event and from which the public is excluded. All open food and utensils shall be provided with overhead protection or otherwise equipped with individual covers such as domes, chafing lids, or cookers with hinged lids. (d) Food and beverage equipment and supplies shall be located in enclosed areas and protected from environmental contamination when not in operation. Observed smoker outside of facility. Per discussion with PIC, some food items are smoked outside for a few hours and then brought inside to finish cooking to required temperatures. No items were seen on the smoker today. EHS explained to PIC that, per permit conditions, no smoking can take place outside of the establishment. Smoker may be used for private catering events only.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed RTU Sink and Surface sanitizer being used per discussion with PIC for sanitizer. PIC did not have test strips for sink and surface cleaner. CDI: PIC switched to using bleach and water properly diluted for sanitizer. PIC has bleach test strips.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster plug missing from trash dumpster. PIC alerted grounds maintenance to the issue during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine chlorine sanitizer at 0ppm at beginning of inspection. CDI - PIC primed sanitizer pump and ran unit. Unit was observed at 100ppm after correction. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-501.11 Maintain equipment in good repair. Observed shelving in reach-in units beginning to rust- paint chipping. PIC showed EHS several racks that had been repainted. Finish resealing remainder of shelving. Points not escalated as progress was evident. - 0.5 - REPEAT

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 a couple canned products with minor dents stored with food for sale on dry storage shelving. CDI-Cans were removed and separated from storage.

4-501.11 Maintain equipment in good repair. Shelving in reach-in units beginning to rust- paint chipping.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal food pans stacked wet after cleaning and sanitizing. 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. Minor cleaning needed in drawers holding ladles and other utensils.

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. Minor cleaning needed around floors at dish machine.

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 plastic food container without handle being used to scoop from sugar and flour and stored in food container. Be sure that scoops used to scoop dry goods have handles that remain out of food while in storage.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed open bottle of hand sanitizer/aloe mix out on storage cart with spices. CDI-Item was discarded by PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility with no written procedures for clean-up of vomit and diarrheal events. CDI-Provided guidance and example clean-up plan to PIC on site.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened ricotta cheese dated for 3/14 in reach-in cooler. CDI-Item was discarded by PIC. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked pork butts in reach-in cooler without date marking. CDI-PIC knew that items were cooked two days ago and EHS allowed PIC to date items.

3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety Facility was vacuum packaging raw meats without approval from regulatory authority. Observed portion of raw roast, fish and pork in reduced oxygen packaging that had been packaged by PIC with Food Saver vacuum sealer. Items were held in freezer after sealing and longer than 48 hours. CDI- Facility was told to cease process immediately unless seeking variance or HACCP approval. Items were cut open and discarded by PIC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC has passed an ANSI accredited test, but it expired on 8/25/2020. Do to the executive order, anyone who has a servsafe certificate that has expired during the pandemic will still be eligible to receive credit. (0 points)

6-301.11 Provide soap for handwashing at each handsink. -Pf. Provide soap at hand sink near back storage area. CDI- PIC provided soap at hand sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from exterior of gaskets on refrigeration units.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash from ceiling above prep station in kitchen area. REPEAT (0.5 points)

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with an expired CFPM certification. Certification expired on 8/25/2020. Immediately effective, May 27, 2020, and until this memorandum is rescinded or replaced, establishments with a Person in Charge (PIC) present with a CFPM certificate that has expired since March 1, 2020, should be marked OUT and assessed zero (0) points on the inspection form. -0 points-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tag without recorded date of last use. CDI - PIC marked shellstock tag with correct date. -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with sliding door open. Recommend keeping sliding doors closed when not in use to prevent rodent or insect infestation. -0 points-

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 heavy food residue and soil on FRP/walls near dish machine. Recommend more thorough cleaning. -REPEAT- -0.5 points-

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water in bathroom at 75F. Must be miniimum of 100F. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of lobster salad and chicken gizzards at 44F near door in upright cooler. TCS items further back <41F. Have gaskets looked at for proper sealing. CDI-voluntarilly disposed of.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed containers of beans and greens date marked 6/23. Dispose of TCS foods by end of 7th day. CDI-voluntarily disposed of.

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

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed a couple clamshells not in the plastic. Store in plastic or sanitized surfaces

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 walls below dishmachine needs cleaning of splatters.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed interior of ice machine with pink residue. CDI: cleaned during inspection.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on top of sanitizer spray bottle. Moved to bucket.

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 2 large containers of briskets that were cooled improperly from an event last night. Product ranged between 49 deg F - 63 deg F. CDI: briskets were 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 briskets inside reach-in cooler from an event last night not date marked. CDI: briskets 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 gallon of milk opened on 5/3 that had expired 7 day date mark.

General Comment: 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 briskets in two separate containers that had cooled from yesterday in large batches wrapped in foil and stacked. CDI: discussed proper cooling methods; briskets were discarded.

General Comment: 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed only dial thick probe thermometer available for use. Provide thin probe thermometer. Verification required by 5/17/18