NOBLE SMOKE OPTIMIST HALL

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flying insects observed near zapper above catering/transport containers. PIC stated pest control is maintained regularly and pests have been rarely seen.

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 area between ovens used to store utensils maintained with debris accumulation, gaskets of cold drawer units in need of cleaning. *REPEAT*

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of pulled chicken, pan of chicken wings in hot drawers temping below 135F. CDI- PIC removed items and reheated to above 165F. EHS confirmed. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). SEE COMMENT BELOW. Ensure TCS foods heat treated, removed from original packaging, or cooked to be cooled down and used after 24 hours are properly date marked to reflect 7-day parameter. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 TCS held in hot drawers without date marking. PIC was aware that items had been prepped on 4/7 at main kitchen prior to receiving item. Observed hot brined onions and beets being held with a 30-day date label. Observed potato salad and pickled onions held past 7-day parameter. CDI- EHS discussed 7-day parameter rules with PIC. PIC voluntarily discarded pickled onions prepped on 3/31, potato salad prepped on 4/1. PIC had correct date labels marked on TCS foods in hot holding drawers. 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 pulled chicken cooling in standing reach-in tightly wrapped. CDI- PIC removed covering and placed in blast chiller for rapid 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 .

4-601.11(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 area between ovens used to store utensils maintained with heavy dust accumulation, gaskets of 2-door standing unit in need of cleaning. *REPEAT*

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 behind prep sink needing cleaning.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility had max/min thermometer; however, the device was not functioning properly at the time of inspection. EHS will return in 10 days.

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 doors and handles in need of wiping down.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in handwashing sink. CDI..Sink was cleaned out.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout facility

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 bins holding clean utensils with debris at bottom of bin.

4-501.11 Maintain equipment in good repair. Observed Tall RIC not working. Per PIC repair tech has been called to repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed red slaw, slaw, CH at temperatures above 41F in. The stand up. CDI. PIC removed to the blast chiller and indicated that the slaw was just brought in from the mother kitchen. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of Salt in the prep area without a label. CDI. PIC labeled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings and small portion of a pork roast being hot held at 131F in the HH drawer. PIC stated that they had just had the food items out to serve customers. -CDI- PIC voluntarily discarded the small portion of the pork roast and quickly placed the chicken wings into the oven to reheat them to the correct temperature. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large container of chicken wings in the RIC next to blast chiller that were above 41F. PIC stated that those wings were cooked the day before at the main location. -CDI- PIC voluntarily discarded the wings that were out of temperature. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in sanitizer solution that was below 200ppm. -CDI- PIC replaced the solution with sanitizer at the correct concentration.

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 wrist watch while working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in buckets of quaternary sanitizer concentration of 50ppm. -CDI- PIC corrected concentration to 200 ppm. Repeat

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 dishpit 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 .

3-501.17 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 housemade blue cheese in cold drawer date marked 1/18 (discard 1/24). Observed potato salad in cold drawer with no date. Observed Mac and cheese in RIC #2 with no date. -CDI- PIC discarded blue cheese and properly date marked Mac and cheese and potato salad. **REPEAT** **OVERALL, DATE MARKING HAS SIGNIFICANTLY IMPROVED FROM PREVIOUS INSPECTION** -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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in buckets of quaternary sanitizer concentration of 50ppm. -CDI- PIC corrected concentration to 400 ppm. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over retail food in RIC. -CDI- PIC relocated items. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at beginning of inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed tongs stored on side of handwashing sink. -CDI- PIC removed. -0-

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 potato salad dated 9/28, red slaw dated 9/29, and salsa dated 9/25. Per PIC, these items were prepared 10/5. Observed banana pudding dated 10/2. Observed pulled pork, brisket and ribs hot holding in steam box prepared offsite previous day. Observed Cole slaw in stand alone RIC with no date marks. Per PIC, item was prepared yesterday. -CDI- PIC properly date marked items prepared 10/5 and previous day and voluntarily discarded banana pudding. **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 .

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 garlic and bread crumb seasoning with no label. Observed Lexington sauce in hot box with no label. -CDI- PIC labeled items. **REPEAT** -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

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: 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 pulled chicken that was prepared off-site yesterday and two jugs of milk that were opened Saturday that had no date marks. CDI-PIC added correct date marks to items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed an assortment of chemicals stored directly over a large container of fryer oil. CDI-PIC moved chemicals so they were not stored over food.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two unlabeled stainless steel shakers on prep line. CDI- PIC added labels to indicate what spices/seasonings were contained in shakers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large container of oil stored directly on the floor. CDI-PIC moved oil to a shelf to prevent contamination.

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 white slaw with a date mark of 1/2/23 and potato salad with a date mark of 1/6/23 in reach in cooler. CDI - White slaw and potato salad were discarded. -REPEAT- -3 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 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 covered and tightly wrapped containers of blanched fries and red slaw cooling in reach in coolers. CDI - Covers and wrappings were removed to allow cold air to circulate in and around food product. Both items were placed in blast chiller to accelerate the cooling process. -0 points-

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 red slaw in cold holding drawer with a date mark to 7/24. PIC stated that red slaw came from a container in reach in cooler with a date mark of 7/27 and the date mark on the cold holding drawer was not updated. CDI - PIC corrected date mark on cold holding drawer. -REPEAT- -3 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 smoked turkey stored in warmer < 135F. CDI- smoked turkey reheated to >165F and returned to warmer. Unable to determine if turkey was received at proper temperature. Recommend temp log for receiving food.

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 potato salad in single door upright cooler > 41F. Food product had been in refrigeration overnight per PIC. CDI by voluntary discard by PIC. Recommended adding some shelves in the upright cooler to allow air flow around food items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 containers of mac and cheese in upright cooler without date marks. CDI by date mark (3-19 per PIC). 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 Cole slaw held in refrigeration with date mark of 3-12-22. CDI by discard by PIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on work surfaces.