CHUCKS CLASSIC BBQ

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed container of noodles without lid on dry storage shelf. Keep items covered.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer heavily soiled. CDI- Thermometer cleaned. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave heavily soiled.

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 sweet potatoes reheated to 115F. EHS reviewed reheating procedures with PIC. CDI- Discarded.

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). 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 several items without dates, dated incorrectly or expired. CDI- Items dated, dated correctly and discarded. Slaw 8/4 (dated incorrectly) , potato salad 8/20 (expired), ribs, pork shoulder, wings, cabbage without a date. 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)(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 boxes of single service items stored on the floor.

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 equipment throughout in need of cleaning (fryer, oven, prep sink, low reach in)

5-103.12 Provide water under pressure to all fixtures.-Pf

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors and walls not smooth and easily cleanable. Floors and walls are absorbent and soiled with food splatter/ grease. Walls have splatter that cannot be cleaned. Walls are painted with regular paint. Get fixed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Soiled plastic bin in handsink. CDI - Moved.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above RTE chicken wings. CDI - Storage order reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mac and cheese, collard greens, and chicken recorded below 135F. CDI - Discarded. Unit turned up to hold proper temp. 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) Cole slaw, chicken, rice, and pot. Salad not dated. CDI - Discarded. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken stored above RTE Cole slaw. CDI - raw chicken moved. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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). Prepped Cole slaw did not have a date. CDI - Discarded 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Quat sanitizer in sink recorded too strong. CDI - Diluted with water.

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 PIC did not have food safety certification. Facility has 210 days from permit issuance to comply before points are deductible.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed uncovered employee beverage stored on prep table. CDI: removed and relocated. Cups need a lid and a straw.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw bacon and raw shell eggs in carton stored above ready to eat foods inside walk-in cooler. CDI: storage order corrected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed PIC did not have any sanitizer available in suite. CDI: PIC obtained container of sanitizer quat tablets from next door suite. Sanitizer made up at proper concentration.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available for checking sanitizer. VR within 10 days

General Comment: 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacles in both unisex restrooms.