OOOWEE BBQ

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 two boxes of single use to go containers being stored on floor of MFU. CDI: PIC placed boxes on top of coolers to prevent from contamination. REPEAT.

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 MFU operating without a certified food protection manager present. A CFPM shall be on-site during all hours of operation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for responding to vomiting or diarrheal events. CDI: EHS provided copy.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed hot dogs being held in steam table at 115F. CDI: Hot dogs were voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed two containers of potato salad being held in prep reach in cooler at 45F. CDI: Potato salad was placed on TPHC. MFU is on-site from 5pm - 9pm.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of cleaner being held in 3 compartment sink without a label. CDI: Employee labeled bottle.

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 a box of single use to go containers being stored on floor of MFU. CDI: Box was placed on cooler over 6 inches above the floor. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use to go containers being stored outside of their original packaging right side up. CDI: PIC inverted containers to protect against contamination.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors throughout unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all batches of pork bbq that was at 120-137F. CDI pork taken back to commissary from event to be reheated. PIC stated they pulled pork from the smoker at 2pm and shredded it then placed it in the hot box. Suggest the facility check then reheat the bbq prior to holding. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Boxes of single service items on floor of MFU.

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. Congealed fat drippings on WIC shelves.

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 MFU in need of cleaning. PIC said they will be coming out to clean today. No points taken today since they are in still in the process of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor cracking at the seams, floors, walls ceiling need some repairs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Items in hot holding below 135.0 F. Refer to temperature chart. CDI- PIC voluntarily discarded. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Unlabeled bottles of chemicals. Labeled. CDI

4-501.11 Maintain equipment in good repair. Shelving in stand up refrigerator cracking and rusting.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 Found pan of slaw not dated. Voluntarily discarded by PIC George Leach. CDI

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee wearing watch on wrist.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. floor of smoker section on MFU not smooth and easily cleanable in some areas. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. More frequent cleaning of floors.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Employee Health Policy not updated to reflect changes to Food Code. CDI- sent updated Reportable Disease list and Employee Health Policy to facility in separate email.

2-501.11 Clean-up of Vomiting and Diarrheal Event: No written procedures for cleanup of such an event. CDI- education and gave approved written procedures for posting on 2 MFU’s.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Raw brisket uncovered in walk-in cooler. CDI- covered.

7-201.11 Store toxic materials to avoid contamination. -P: Concentrated sanitizer, mixed sanitizer, clean up wipes stored in closet over single service items. CDI- items relocated to lower shelf on dry storage rack.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Styrofoam to-go boxes stored on floor of MFU.

4-602.13 Nonfood Contact Surfaces: More frequent cleaning needed on MFU.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. floor of smoker section on MFU not smooth and easily cleanable in some areas.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed mac n cheese cooling at 50F at the start of the inspection covered and in 6 large pans. After 60 mins no cooling occurred since the items were still at 50F. All six pans were uncovered to quickly cool. See temp chart. CDI- Items started to cool after uncovering to allow TCS food to vent and cool.

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 six large containers of mac n cheese covered and attempting to cool in the wic. No cooling occurred within 60 mins. CDI- Items were uncovered to quickly cool. See temp chart.

4-501.11 Maintain equipment in good repair.- REPEAT- Observed low boy cooler non functioning on the MFU. No cold TCS food violations noted during the inspection. Low boy cooler is not holding TCS foods. MFU operating on a limited menu.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed shelving and hot holding equipment in need of cleaning due to food debris and grease residue. Clean as often as needed to prevent and reduce the build up.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water inlet and outlet not in use and not protected. Provide a cap or cover for each when not in use.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT- Observed food debris and grease residue build up on the floors and walls of hard to reach areas in commissary and on MFU. Hard to reach areas are underneath and behind equipment. NOTE: inspection occurred at MFU commissary. PIC leach was present during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry.- REPEAT- Observed flies throughout the MFU and front door window open without protection from out door pests.

4-501.11 Maintain equipment in good repair.- REPEAT- Observed low boy cooler non functional. PIC is not using the unit for TCS foods. No cold hold violations noted during the inspection

4-602.13 Nonfood Contact Surfaces - Observed hot holding equipment and and shelving in need of cleaning due to food debris and dirt build up.

5-103.12 Provide water under pressure to all fixtures.-Pf- Observed no water at the start of the inspection. CDI- PIC provided hot running weather by the end of the inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed food debris and dirt debris build up on floors of the MFU.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed chicken (127F), hot dogs (122F), and fish (127F) all below 135F. PIC reheat items to 165F or more. See temp chart. A VR will occur no later than 1/24/20 to ensure all hot TCS foods are hot held at 135F or above.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed front door windows open during the inspection without protection from out door pests.

4-501.11 Maintain equipment in good repair.- Observed low boy cooler non functional. PIC is not using the unit. No cold hold violations noted during the inspection.

5-205.15 Maintain a plumbing system in good repair.- Observed pipe leaking on unit when water is being used. PIC tightened pipe connection during the inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed fish (126F), pork (127F), ribs (123F), mac n cheese (126F) and beans (128F) CDI- PIC voluntarily discarded the items. PIC provided with a TPHC form. If the violation is noted again on the next inspection permit action will occur.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed four containers of slaw at 56F. CDI- PIC voluntarily discarded the items. PIC provided with a TPHC form.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF - Observed an unauthorized non food employee on the unit. PIC was informed of the violation. CDI- Employee was instructed to exit the unit. EHS observed the employee move out of the unit. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed mac n cheese (130F), hot dogs (119F), and pulled pork (131F) all below 135F. CDI- PIC voluntarily discarded the TCS foods.

5-304.13 Protecting Inlet, Outlet and Hose Fitting -REPEAT- Observed water inlet not in use and not protected or covered.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -REPEAT- Observed dirt debris build up floors and walls. NOTE: Point deduction did not increase from the last inspection since an improvement has been noted. However, if the violation is noted again during an inspection point deduction will increase.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.-REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- Observed no hot water available during the inspection. CDI- PIC was able to provide hot water to all fixtures before the end of the inspection.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water inlet not in use and not protected or covered. 5-205.15 Maintain a plumbing system in good repair.- Observed pipes leaking when water is ran on the unit.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -REPEAT- Observed dirt debris build up floors and walls.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed PIC unable to provide certification.

2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed PIC handle money, don gloves, without a hand wash. CDI- Education was provided. EHS observed proper hand washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed hot dogs (128F) and beans (125F). CDI-PIC reheat items to well over 165F. See temp chart. NOTE: Permit action did not occur since EHS observed an improvement from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- REPEAT- Observed slaw and watermelon both above 45F. See temp chart. CDI- PIC voluntarily discarded items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed hot holding and smoker and cold holding equipment in need of cleaning do to dirt and food debris.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed dirt debris build up floors and walls.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food certification. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bottles, sauces, and cups stored in handsink. CDI items moved from sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shredded pork, shredded pork chicken, and sweet potato below 135F. CDI items placed in smoker for reheating. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw and mac and cheese above 45F in reach in. CDI cole slaw discarded and mac uncovered to cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front windows that were open and no screen to protect from outer opening.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service forks, spoons, and napkins stored outside unit unprotected and exposed to contamination.

4-501.11 Maintain equipment in good repair. Observed racks in reach in unit that are rusted and in need of repair. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- REPEAT- Observed PIC not certified in a food protection managers course.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beans, pork and chicken wings below 135F in a hot box. See temp chart for corresponding temps. CDI- PIC brought items to 165F or above.

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 a large container of mac n cheese not dated. According to the PIC the item was prepared yesterday. CDI- PIC was able to back date the item. NOTE: Also observed potato salad without a date. According to the PIC it was made today and the intent is to use at least half of the item. Ensure if the intent is to not use all off the TCS product the day it is prepared it needs a date.

4-501.11 Maintain equipment in good repair. -REPEAT- Observed racks in reach in unit that are rusted, with paint chipping off and need to be replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed food debris and dirt build up on all eqipment in the unit.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed hard to reach areas in need of cleaning do to food debris and dirt build up. Hard to reach areas are underneath and behind equipment.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food certification.Repeat.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee sandwich stored at top in reach in unit with food for the facility.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee go from handling money at register to handling single service cup and food for service. CDI hands washed and gloves changed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed metal bucket filled with water stored in handsink. CDI item moved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed wings, hotdogs, and multiple pans of pulled pork that was below 135F. CDI items placed in smoker for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cole slaw, baked beans, potatoe salad, and macaroni and cheese in reach in above 45F. Unit ambient air tempreature at 50F. CDI backed beans and macaroni and cheese reheated for hot holding and potatoe salad and cole slaw discarded. Fresh batch will be brought in to last for last 4 hours of service. Verification required. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing a hair restraint.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed forks and napkins stored outside with no protection from outside contaminants. Repeat.

4-501.11 Maintain equipment in good repair. Observed racks in reach in unit that are rusted and need to be replaced.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed baked beans, cole slaw, mac and cheese, and cream cheese rub above 45F. CDI baked beans reheated since within 4 hrs, slaw and mac and cheese uncovered to bring down temperature. Facility must fully cool products in advance before event and ensure it reaches 45F or below before storing in reach in.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front windows without screens and flies coming in from outside.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed forks stored outside of unit and not covered and exposed to outside contamintants.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available. CDI 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed trash bags stored in handsink. CDI items moved aside.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wipe soiled gloves with a napkin from the top of garbage container and continue using gloves. CDI gloves changed and hands washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mac and cheese, containers of brisket, and sweet potatoe that was holding below 135F. CDI items placed in smoker to reheat or discard.

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 multiple pans of cole slaw and mac and cheese pasta, and baked beans cooling while covered and tightly stacked into a reach in unit. CDI items will be cooled properly at commissary.

5-103.12 Provide water under pressure to all fixtures.-Pf. Facility did not have any running water available on the unit. PIC stated a part needed to be repaired. Tea urn used in replacement of a handsink and told facility that does not work. CDI facility voluntarily closed until unit is repaired.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no available lighting available during food prep.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified

4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in cooler. Replace gaskets.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Observed PIC using pH test strips for QUAT sanitizer. CDI - left a few test strips with PIC. PIC will go to the store to get more today.

2-102.12 Certified Food Protection Manager - C Observed PIC without certification.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cut tomatoes and slaw in reach in cooler at 55F-58F degrees. PIC stated that slwa and tomatoes were prepared at commissary directly before loading truck and coming on-site at 11am. Facility has marked these items and will hold them on TPHC today and discard at 2pm which is the end of their lunch service. Recommend utilizing blast chiller at CCK or TPHC for cold items prepared directly prior to service as reach in cooler on unit will not adequately cool foods. Reach in cooler was holding internal temperature of 44F degrees.

General Comment- 6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed stainless flooring in back cooking area peeling back and holding food debris. Remedy to make easily cleanable and not hold food debris when cleaning.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIVC on site not a CFPM.

(general comment) 4-202.16 Nonfood-Contact Surfaces - C; Keep non-food contact surfaces in good repair; Observed handle broken on prep cooler.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is certified food protection manager; PIC on site not a CFPM.

(general comment)6-201.11 Floors, Walls and Ceilings; Keep floors, walls an ceilings clean; Observed floors, walls and ceilings stained near smoker in need of cleaning.

2-102.12 Certified Food Protection Manager; Provide PIC that is a certified food protection manager; Observed PIC not a CFPM.

General comment4-602.13 Nonfood Contact Surfaces; Observed non-food contact surfaces throughout establishment in need of cleaning.

Keep floors, walls and ceiling in good repair; Observed flooring throughout in need of cleaning.

Properl|y shield light fixture; Observed light fixture located above prep table not shielded.