FIREBIRDS WOOD FIRED GRILL

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 scoops with dried food debris stored clean. *CDI - PIC placed items into dish area to be washed, rinsed and sanitized. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster Doors left open. *CDI - PIC closed doors.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Bacon stored above RTE smoked wings on shelf in WIC. *CDI - PIC corrected storage order removing raw bacon from above smoked wings. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Cheddar Cheese and Sliced Pepper Jack Cheese above 41F in Sautee Flip Top Unit. *CDI - PIC voluntarily 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- *Observed - Asterisks provided for items served raw or undercooked on online menu. *CDI - PIC has contacted higher ups to have consumer advisory placed onto location website. Consumer advisory placed on website while EHS was typing up inspection.

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 - Max/Min Thermometer unable to display Maximum temperature read. *CDI - PIC replaced batteries to thermometer. Thermometer was able to operate properly and obtain proper Hot Water sanitizing temperature from high temp dish machine.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Frozen Raw Steak stored above Frozen RTE tater tots in WIF. *CDI - PIC had food employee correct storage order by placing steak on lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Roasted corn and Rice in bottom CH Grill Drawer as well as Diced Tomatoes in Salad Flip Top above 41F. EHS observed temperature log filled out by PIC showing items were below 41F before lunch rush. *CDI - PIC Placed items onto sheet trays and into WIC to be rapidly cooled. 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 diced tomatoes in balsamic dressing, Cole slaw, diced tomatoes, sliced roast beef, and mixed fruit in make units above 41F. PIC stated these items were being used out of refrigeration for cooking then placed back into WIC after use. PIC stated temperatures were not taken before placing back into unit. EHS advised to take temperatures of items that sit out of refrigeration due to preparation steps before placing in make units to ensure that the food is below 41F. CDI - PIC removed items from service and placed them in WIC to quickly cool. REPEAT. (3) 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop in a container of balsamic tomatoes with handle in direct contact with tomatoes. CDI - PIC removed scoop to be wash, rinsed, and sanitized before placing back in container. (0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board starting to chip and peel in areas on the cutting surface. CDI - PIC moved cutting board from service to be voluntarily discarded. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked penne and cooked cavatappi pasta being held in make unit above 41F (see temp chart). Make unit was observed with ambient temperature of 48F. 3-day VR required. (1.5) 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 .

4-501.11 Maintain equipment in good repair. Observed make table reach in unit in disrepair. Repair. (0)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door to dumpster left open. Keep dumpster doors closed. 5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed wheelbarrow container next to dumpster full of stagnant water. PIC stated it does not belong to facility and will remove or invert container to avoid collection of stagnant water. (0.5)

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 employee removing gloves that were used to handle raw proteins and donning on new gloves without any hand washing and continued to work with food while going in and out of walk in cooler. EHS educated PIC to have employees wash hand before donning on new gloves. PIC instructed employees to wash hands between glove changing and when they leave the work area.

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 diced tomatoes, raw marinated chicken, and chicken salad in plastic containers actively cooling according to PIC with sealed lids in walk in cooler. EHS educated PIC on keeping container lids off when actively cooling. PIC stated foods were prepared this morning at room temperature. PIC removed lids off all foods that were actively 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp in-use wiping cloths stored on prep surfaces. CDI - PIC moved cloths to sanitizer buckets.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying equipment after coming out dish washer.

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 several clear food containers stored clean on drying rack with stickers and sticker residue still attached.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed bacon jam with discard date of 2/27. CDI- PIC voluntarily discarded item. Through conversation with PIC, it was stated that facility counts 7 days after thawing instead of including the day of preparation, freezing, and thawing into the 7 days. EHS educated PIC on proper date marking for in house frozen and thawed items. 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 .

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 multiple clean spatulas being stored between rungs of drying rack. Contamination occurs when inserting and removing spatulas from the rack. CDI- PIC placed spatulas in dish area to W/R/S.

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 max/min thermometer not working due to dead batteries. CDI- PIC replaced batteries.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee closed energy drink being stored in flip top. CDI- PIC removed drink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pan(s) stored as clean with food debris present on the food contact surface. CDI - Pan was moved to dish machine. No point escalation, significant improvement.

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 pick de gallo and corn salsa in prep unit above 41F. CDI - PIC stated that both items were prepped this morning, items were moved to the WIC to be cooled.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above washed and prepped produce. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with food bebris CDI PIC had food worker clean slicer. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled chicken above 41F in prep top. The chicken was just put in the unit at 11 am, CDI PIC put chicken in the WIC. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed online platform menu does not have the consumer advisory reminder. CDI PIC spoke with IT person and they added it during my visit.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 2 buckets with very low sanitizer concentration. CDI PIC corrected sanitizer concentration of buckets.

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 does not have a thermometer for testing hot water of the high temperature dish machine. PIC has contacted the supplier. EHS thermometer tested 164F. VR needed 2-10-23 4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed the wash compartment drain pipe needs repair so that compartment is not being used when manually washing dishes. They are using the rinse compartment to wash. Therefore dishes are not being rinsed before sanitizing. CDI PIC will only use dish machine until 3 comp sink is repaired.