OOOWEE BBQ CATERING

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed no CFPM present during inspection. A CFPM shall be on-site during all hours of operation. REPEAT.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pulled chicken and Mac and cheese being reheated to less than 165F. See temp chart. CDI: PIC placed items back in oven to reheat to above 165F.

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) 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 a container of potato salad being stored in reach in cooler without a date mark. CDI: PIC voluntarily discarded potato salad.

5-205.15 Maintain a plumbing system in good repair. Observed small leak from rinse compartment of 3 compartment sink. PIC stated a work order for repair has been submitted.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed caterer operating without a current food protection manager certification. A CFPM shall be present during all hours of operation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of cleaner being stored on prep counter unlableled. CDI: PIC discarded spray bottle of cleaner.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two household crockpots being stored on shelf under prep counter. PIC stated they are used periodically. Replace household crockpots with ANSI certified or equivalent equipment.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Shredded chicken, potato salad, cheese sauce in walk in uncovered. Cheese sauce in freezer uncovered. PIC covered foods.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed residential pest spray present in facility. CDI - Pest spray was removed. - 1 - 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed illegible label on spray bottle of unknown substance. CDI - Spray bottle was dumped.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed few food items (sauces) stored on the floor in front room. Maintain items at least 4 inches off of the floor at all times. - 0 -

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 trays stored on the floor in front room. Maintain items at least 6 inches off of the floor. - 0 -