BUFFALO EATZ

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee with active certification must be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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) Several TCS RTE foods on line were missing prep date labels, or had expired labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - Out of date foods discarded and unlabeled foods were labeled with prep date by PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Sausage, cooked onions and chicken wings held using TPHC were missing start time labels. CDI - PIC placed start time labels on items.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a watch. Food employees must not wear jewelry on their hands or wrists. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee with certification shall be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Container observed in hand washing sink. Do not use handsinks for any other purposes, but employee hand washing. CDI - PIC removed container. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer measured 0 ppm at 3-compartment sink. Quat sanitizer must be 150-400 ppm. CDI - Sink drained and 50 ppm chlorine solution will be used instead of the dispenser. 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

4-903.11 (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. Some stacks of containers on clean dish shelf were stacked while they were still wet. Allow utensils to air dry before stacking. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee Red Bull stored on shelf above bread. Employee water bottle stored on shelf with sauces. Employees must store personal drinks in a separate location away from food, such as a low shelf. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Cup observed in front handsink and rags on other handsink. Do not store items in hand washing sinks for use them for any purpose but employee hand washing. CDI - PIC removed items. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Sausage and hamburgers in hot holding were below 135F. TCS foods in hot holding shall measure at least 135F. CDI - Employee discarded food. Do not use unit if it can’t maintain TCS foods above 135F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Chubs of deli meat in upright cooler, 5 pans of egg rolls in small sandwich cooler, sausage in sandwich cooler missing prep date labels. Employees must place prep date label on all TCS RTE foods on line. CDI - PIC educated on date marking. Follow up visit to be conducted to check date labels. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Philly steak, cooked peppers, cooked onions, and chicken tenders held using TPHC did not have start time labels. CDI - PIC educated on TPHC and he placed start time labels on items.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Chicken wings thawing on prep sink with no water. Hot dogs also thawing on prep table. TCS foods must be thawed under refrigeration or under 70F or less running water. CDI - PIC educated on thawing methods. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of salmon observed on floor. Staff were in process of moving foods around in coolers and freezers to put away large Sysco order. Ensure employees do not place pans or containers of food on floor. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gaskets on doors of coolers on line and replace chipping shelves in sandwich cooler on line. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 1 employee drink observed on prep table. Employees educated drinks must be stored in a separate area, such as a low shelf. 0 pts.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee on grill put raw chicken Philly steak on grill and then handled ladle for ready-to-eat foods without washing hands in between. CDI - Employees educated on when to wash hands and he washed hands. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured less than 200 ppm quat. Employee was actively using it as well. The dispenser is not dispensing the sanitizer at the correct concentration. Establishment needs to contact company to fix dispenser. CDI - PIC made chlorine sanitizer at 3-compartment sink to use until the dispenser is repaired. 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. Pan of cooked chicken and pan of cooked Philly steak in upright cooler both measured 50-51F. Label indicated they began cooling yesterday. Philly eggs rolls that began cooling yesterday in other upright cooler measured 47F. Establishment must minimize amount of TCS foods cooled in establishment because they do not have adequate equipment to cool TCS foods. CDI - PIC discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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) 2 pans of egg rolls were prepared on 8-21 in upright cooler. Pans of egg rolls in small sandwich cooler were missing prep date labels. 2 chubs of deli meats in upright cooler missing prep date labels. TCS RTE foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - Egg rolls and chubs dated. Expired egg rolls discarded by PIC. Kept at half credit due to no increase in severity from last inspection. 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 .

3-501.15 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 Egg rolls, cooked chicken and cooked Philly steak were cooled overnight in deep metal pans with tight fitting plastic wrap. Establishment must use freezer to cool TCS foods after prep or cooking. Establishment does not have walk-in cooler or blast chiller so establishment must minimize cooling. CDI - PIC educated on cooling methods and discarded the improperly cooled foods. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw chicken thawing in prep sink with no running water. TCS foods must be thawed under running water that measures 70F or less, or under refrigeration. CDI - PIC educated on thawing methods. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of raw chicken wings observed on floor by prep sink. Do not place foods on floor. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gaskets on doors of coolers on line. Shelves in larger sandwich cooler are rusted and need to replaced. 0 pts.

5-501.15 Provide dumpster, waste containers that are of sound construction. Replace dumpster with missing lid. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse observed on shelf beside bread. Store personal items in a separate location. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. Repeat For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- Observed PIC not able to answer questions related to foodborne disease/illness. -CDI- EHS educated PIC of foodborne diseases and encouraged PIC to familiarize himself with the information. PIC was provided the new copy of the EHP. -0- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed Bo written procedure for responding to a vomit and diarrheal clean up event. CDI. PIC WAS GIVEN ONE. For more information 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 items in the RI cooler without dates. CDI. PIC dated all items and indicated They were opened yesterday. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed items held on time without TPHC on them. CDI. PIC INDICATED that they were cooked this morning and placed time on them. Repeat

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer stray bottle stored directly above sauces. CDI. PIC removed. Repeat ****IMPROVED FROM LAST ITME.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed CHICKEN thawing in sink without any running water. -CDI- EHS educated PIC on proper thawing methods and PIC placed hot dogs under running water to properly thaw. -0-

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 wing sauce containers with no label. Observed salt, pepper on prep line 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 multiple food items stored directly on the floor in the facility. Some are on the shelves but the shelves are less than 6 inches above the ground.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kit in the facility during inspection. CDI. PIC ordered one.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Chicken stored above raw chopped onions in grill drawers. *CDI - PIC reorganized the grill drawers correcting storage order to remove the possibility of contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Foods in Flip Top Unit being held using TPHC due to Unit being down without start times being posted of when foods were removed from temperature controlled environments. PIC stated to EHS upon arrival that the establishment has been using a 4 hour time hold on these food items for the past 2 days since the unit went down. *CDI - PIC stated items were placed in unit an hour ago and placed start times on all products. *Observed - Burger patties normally held on TPHC without initial start time posted on item *CDI - PIC placed initial start time on item.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Squeeze bottle of blue substance without label. *CDI - PIC states that it is degreaser and labeled as such.

4-502.11(A) Maintain utensils in good repair. *Observed - Flip Top unit down and unable to maintain cold holding temperatures. Establishment is in possession of part needed to fix unit and PIC states the repairs are scheduled to be completed today. EHS provided PIC with business card and will conduct follow up visit as necessary to verify repairs to equipment.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee drinks and food items stored in bottom of RIF.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in display case, prep units and RICs under prep units above 41F. Refer to temperature chart. -CDI- PIC INDICATED that they were placed in the unit two hours ago. CDI. Facility has decided to use time on deli line. The items will be held for two more hours and discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed food items held on time without time stamps on them. CDI. PIC indicated that they were cooked about an hour ago and placed time on them.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed house sauce stored directly on the floor by dish soap. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employees with no protective head coverings or beard guards. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table. Observed employee drinks stored on prep table and in RI freezer over retail items. Observed employee food stored over retail items in RI cooler. **REPEAT**

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee pick item up off the floor and return to food prep. Observed food employee and PIC wash hands without using a barrier to turn off faucet. -CDI- EHS educated PIC on when to wash and PIC and food employees washed/re-washed hands. **REPEAT** -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in display case, prep units and RICs under prep units above 41F. Refer to temperature chart. -CDI- PIC placed items in freezer to rapidly cool. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed items prepared this morning above 41F. Refer to temperature chart. -CDI- EHS educated PIC on proper cooling methods. **REPEAT** -0.5- 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed hot dogs thawing in sink without any running water. -CDI- EHS educated PIC on proper thawing methods and PIC placed hot dogs under running water to properly thaw. -0-

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 utensils stored in a container with a lot of food debris. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table. Observed employee drinks stored on prep table and in RI freezer over retail items. Observed employee food stored over retail items in RI cooler. **REPEAT** -0.5- 6-303.11 Provide required lighting intensity. Observed light intensity of 8-10 foot candles in grill prep area. Per PIC, the lights stopped working after the last hood service.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- Observed PIC not able to answer questions related to foodborne disease/illness. PIC knew where poster was located in facility but still not able to answer questions after referring to poster. -CDI- EHS educated PIC of foodborne diseases and encouraged PIC to familiarize himself with the information. -0- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and turn off faucet without using a barrier. -CDI- EHS educated PIC and food employee on proper handwashing and PIC properly rewashed hands. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink. -CDI- PIC replenished paper towel supply. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can in front of handwashing sink. -CDI- PIC removed trash can. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed cleaner and rags stored in/on handwashing sink. -CDI- PIC removed items. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer in 3-compartment sink at 50ppm. -CDI- PIC corrected concentration between 100-400ppm. 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 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed PIC wash a container and place it in sanitizer for less than 30 seconds and immediately removed it for use. -CDI- EHS educated PIC on correct sanitizing methods and PIC placed item back in sanitizer water. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several items in prep units and RIC above 41F. Observed items in display case above 41F. Refer to temperature chart. Observed ambient air of RIC # 1 under prep unit at 47/48F. -CDI- PIC moved items to freezer to rapidly cool as all items had been prepared within the last 2-3 hours. PIC removed all TCS items from RIC # 1 under prep unit and will not place any TCS items in unit until it has been repaired. **3DAY VERIFICATION REQUIRED** -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -/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 sliced turkey breast prepared yesterday with no date mark. Observed grilled chicken with a prep date of 9/27, (should have been discarded 10/3). Observed sausage dogs opened 2 days ago with no date mark. -CDI- PIC properly dated turkey breast and sausage dogs. PIC voluntarily discarded of grilled chicken. **REPEAT** -3- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed degreaser and greasy floor cleaner with no labels. -CDI- PIC labeled items. -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 several items prepared in the last 2-3 hours in prep units, RICs and display cases above 41F. -CDI- EHS educated PIC on properly cooling items down after they are prepared before placing them into holding units. -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 .

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 wing sauce containers with no label. Observed oil and butter on prep line with no label. Observed ranch, bbq and other sauces in prep units with no labels. **REPEAT** -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employees with no protective head coverings or beard guards. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer at 50ppm. -CDI- PIC corrected concentration to 100-400ppm. **REPEAT** -0.5-

4-501.11 Maintain equipment in good repair. Observed RIC under prep unit #1 not properly functioning. -CDI- PIC removed TCS items from unit and will not use unit to store TCS items until unit has been repaired. **3DAY VERIFICATION REQUIRED** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee watch charging on top of prep unit. Observed remote stored on prep table. -0-

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 no certified food protection manager in the facility at the time of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed phone stored directly on cutting board with food on it. CDI. PIC removed the phone. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 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 most of the food in RI without dates. CDI. PIC date marked.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed burger patties held on time without TPHC. CDI. PIC added it to food held on time TPHC procedure template may be found at: 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 spice container without label. CDI. PIC labeled.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wiping cloths stored directly in hand sink. CDI. PIC removed

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 chicken in RI without dates. CDI. PIC date marked.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee phone stored all over the facility. CDI. PIC removed. REPEAT.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed food stored in same container as bold marks. CDI. PIC removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemicals stored directly in same place as food around food prep. CDI. PIC removed.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken thawing in the prep sink without running water. CDI. PIC ran water in it. Repeat.

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 spice container without label. CDI. PIC labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry food stored directly on the floor in the dry storage area. CDI. REPEAT.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored all over the facility. CDI. PIC removed. REPEAT.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signs at the facility during inspection. CDI. Provided PIC with some.

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 chicken in RI without dates. CDI. PIC date marked.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed hot dogs thawing in the prep sink without running water. CDI. PIC ran water in it.

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 spice container without label. CDI. PIC labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fresh beef stored directly by spices in at room temperature. CDI. PIC removed to the cooler. REPEAT.

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

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored all over the facility. CDI. PIC removed. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken, hot dogs on prep table, cold holding at temperatures above 41F. CDI. PIC removed the chicken to the cooler and voluntarily discarded hot dogs. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread, oil, stored directly on the floor in the kitchen area. REPEAT.

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

-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored directly by customer food in RI. CDI. PIC removed. REPEAT.

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 no certified food protection manager in the facility at the time of inspection.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed PIC unable to follow food safety rules. CDI. went through food safety with 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 no written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed PIC come from outside and went directly to food preparation without washing hands. CDI. PIC washed hands

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed food stored directly on the shelves in the RI freezer. CDI. Food was bagged.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed cooked to 120 and cold to be cooked later. CDI. PIC discontinued the process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken, lettuce on prep table, cold holding at temperatures above 41F. CDI. PIC removed to the cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 no single food item in the facility with date marks. CDI. PIC date marked.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemicals stored directly in same place as food around prep sink. CDI. PIC removed

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no thin probe thermometer in the facility during inspection. Needs to get one. Will be back within 7 days to check on the thermometer.

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 multiple containers of spices without labels. Needs to be labelled.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed sauces, onion, rice, frozen food, stored directly on the floor in the kitchen area. CDI. PIC removed

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. Needs to have one. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Observed employee wearing a watch while working with food. Needs to be removed when working with food.

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

4-903.11(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 single use dishes stored directly on the floor in the kitchen area.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee stuffs stored through out facility. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored directly on prep table. CDI. PIC removed

2-102.11 (A), (B) and (C) (1), (4) - (16) 16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf PIC is out of compliance with section A, B, and C.

2-102.12 (A) Certified Food Protection Manager PIC is not food safety certified. Point deductions wil be taken if PIC is not food safety certified within 210 after permit issuance date.

2-501.11 Clean-up of Vomiting and Diarrheal Event 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 CDI by providing handout.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety CDI- assisted PIC with mixing sanitizing solution. PIC obtained container of bleach during inspection per inspector request. Chlorine sanitizer mixed and tested to 150ppm.

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 multiple TCS foods without date marks (Open packages of deli meats, sliced deli meats). CDI by date marking.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer was not provided during inspection. VR required within 10 days.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Chlorine test kit was not provided during inspection. VR required within 10 days.