GALACTIC WINGZ

5-202.12 Provide at least 100F water at handsinks. Observed bathrooms hot water <100F

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 dressing and sour cream cooling in prep top unit. CDI-moved to walk in cooling parameters met 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 wiping cloths on cutting boards.

4-502.13 Single-use and single-service articles cannot be reused. Observed single service containers and plastic ware on 3-comp sink clean side drainboard.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed tabletop household fryer on prep table not under hood. Remove fryer from premises. Observed 2 chest freezers and 1 domestic freezer in kitchen.

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. Repeat- Observed kitchen equipment, shelving and general surfaces greasy. Thorough cleaning is needed.

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) Red beans did not have a date on product. Grilled chicken that was frozen did not have a thaw date. Pico had a date of 12/28. CDI - Red beans and chicken was dated for 2 days ago. Pico was discarded. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer on site. VR.

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. Shelves and fryer handles in need of cleaning.

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. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed PIC enter facility and not wash hands before beginning food prep. When instructed to wash hands, PIC washed them and recontaminated hands on faucet handles. CDI - PIC redirected to wash hands properly. -2- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed sanitizer bucket stored in only hand sink at beginning of inspection. CDI - PIC removed bucket. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed sticky and dry food debris on blade of can opener not used today and stored as clean. CDI - Can opener removed and transferred to the 3-compartment sink 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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed non-TCS sauces, mozzarella cheese and blue cheese dressing cold holding > 41 F in refrigeration units. See temp chart for details. Upon further investigation, EHS discovered the prep top malfunctioning and its ambient air temperature recorded at 54 F. Discussion with the PIC revealed that the items had been in the units since previous day. CDI - PIC voluntarily discarded mozzarella cheese and blue cheese dressing. *Prep top must not be used to cold holding TCS foods*. Points scaled back due to improvement on violation, however a verification visit is required for the prep top. -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.

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition. (P). Observed bourbon chicken (9/16-9/22) and grilled chicken (9/18-9/24) held past their 7 day requirement. CDI - Reviewed FIFO procedures and expired products voluntarily discarded by the PIC. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed butane chafer fuel can stored on top shelving beside microwave and seasonings. CDI - Chemical removed. -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 unlabeled squeeze bottles at the cookline and shaker at shelving unit above prep top. -0-

4-501.11 Maintain equipment in good repair. Prep top unable to maintain TCS food < 41 F. -0-

6-303.11 Provide required lighting intensity. Observed low lighting at prep table area next to walk-in cooler. Food prep area recorded at 7.71 FC. Food preparation areas require a minimum of 50 foot-candles of light at the work surfaces. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed - ground beef, baked potatoes, smoked sausage, rice, and sliced American cheese in Grill Drawers above 41F, See temp chart for details. CDI - PIC voluntarily discarded items. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked rice in WIC without date. PIC stated the rice had been made the previous day. CDI - PIC dated item. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Shredded Mozzarella and sliced American cheese in Grill Drawers (at the front) above 41F, See temp chart for details. *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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- PIC stated all chicken wings were cooked to 155F and cooled for a par cook process. PIC stated items are then reheated and finished cooked per order. EHS observed wings with pink/red bones. A VR will occur within 3 days to ensure procedures are provided.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . -PIC was unable to provide a thin probe thermometer during the inspection. A VR will occur within 10 days to ensure a thin probe thermometer is provided.