SMOKE SHOW BARBECUE

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 a carton of raw shell eggs being stored over ready to eat foods in reach in cooler and a box of raw sausage links being stored on a box of pasteurized liquid eggs and another carton of raw shell eggs being stored over ready to eat foods in another reach in cooler. CDI: PIC re-arranged items to proper storage.

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: 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 . Observed a container of enchilada sauce at 94F cooling in reach in cooler in a covered plastic container. PIC moved enchilada sauce to an ice bath on prep counter and after 28 minutes did not cool at a rate to reach cooling parameters. See temp chart. CDI: PIC placed sauce in ice bath in reach in freezer to rapidly cool.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed a package of sausage links being thawed under cold running water in a container in prep sink in which sausage was not fully submerged under water. CDI: PIC removed sausage and placed in reach in cooler to complete the thawing process.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser inoperable. CDI: Management replaced batteries in dispenser during inspection. REPEAT. Points not escalated due to multiple violations on previous report.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a container of Asian spices being stored on dry storage shelf uncovered. CDI: PIC covered container.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC handling food and clean equipment and utensils without the use of a head covering. Use head coverings to prevent contamination of food and clean equipment and utensils.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop being stored in a container of flour in which handle of scoop was resting in flour. CDI: PIC removed scoop from container.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee speaker being stored on dry storage shelf amongst food items and clean utensils. CDI: PIC removed speaker and placed in designated area.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks, glasses, and phone stored on prep top. CDI - Items removed and surface W/R/S. - 0 -

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand soap or paper towels at hand sink in prep suite. CDI - Paper towels and hand soap provided. - 1 -

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed QUAT sanitizer dispensing from 3 compartment sink at 500ppm. CDI - Sanitizer was manually diluted to 200ppm. Ticket has been submitted to Ecolab for repair. EHS will return to check on repair. - 0 -