BUSSIN (SMASH & WINGS)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy on site. PIC stated he has filled it out before but could not locate it. CDI - Provided and all staff signed on site. REPEAT. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Cheese sauce container stored in handsink. Do not store anything in handsink. CDI - Removed. 5-202.12 Provide at least 100F water at handsinks. Staff rest room recorded 72-73F. Repair to maintain 100F.

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

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. PIC stated in use bowls and tongs are changed and cleaned every other day. Assure they are cleaned and sanitized while in use every 4 hours. CDI - PIC will implement moving forward. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese, lettuce, and tomatoes all recorded above 41F. 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 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) Observe container of cut tomatoes on day 8. CDI - 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 ..

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. PIC is holding wings on TPHC but does not have any procedures or begin/end time. CDI - Wings discarded. TPHC form provided and filled out on site. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 exterior bottles, Exterior of fryer baskets, exterior of shelves, and general NFCS areas in need of cleaning. REPEAT

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed no certified food protection manager on site during inspection. Facility PIC had limited food knowledge regarding holding temperatures, storage order, final cook temperatures, reheating requirements or warewashing/sanitizing procedures. Ensure PIC is able to properly maintain control of risk factor violations at all times. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed incomplete health policy on site. EHS provided PIC with complete updated 3 page policy. EHS advised PIC and employee to read and review policy. Policy signed by end of inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef burger rounds and raw steak stored over ready to eat items in walk in cooler. CDI: Items reorganized. 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 Observed wings did 88-90F in bus tub held out at room temperature. Per PIC wings were cooked approximately 15 min earlier. CDI: Wings were rapidly reheated in fryer to over 165F and then placed on TPHC. TPHC procedures filled out during inspection today. 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 (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 no date mark on 2 pans of cut lettuce in the prep top cooler. CDI: Lettuce datemarked for yesterday when PIC stated she prepared it. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live cockroach on floor near 3-comp sink. EHS advised PIC to contact pest control and work with the facility manager to ensure all areas are treated for pests.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth held in water.

4-501.11 Maintain equipment in good repair. Observed gaskets split on both reach in cooler doors of prep top.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips on site for sanitizer. Provide test strips. VERIFICATION REQUIRED on or before 5/18 to ensure test strips have been purchased.

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 exterior pieces of equipment with greasy build up and residue. Ensure more frequent cleaning.

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 paint peeling on the wall near the knife storage over the prep sink. Observed some areas of the wall have been patched and need smooth and easily cleanable paint near shelving. Observed wall to left of prep top with minor damage in need of repainting.