CHEF SKILLET BEST BBQ

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean exteriors of equipment as needed.

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 and walls around and behind grill area. Improvement since last inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed condiments in walk in cooler storage rack with no labels. Label all secondary containers. Repeat.

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. Grease accumulating behind grill. Clean floors and walls around and behind grill area.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw ground beef and raw pork in walk in freezer. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasonings in walk in cooler storage rack with no labels. Label all secondary containers.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one can that was dented on the seal stored with not dented canned goods. CDI- PIC voluntarily discarded can.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef ribs below 135F CDI..PIC added ribs grill..REPEAT. 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 .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employees exit and leave unit without changing gloves or washing hands. Hands could not be washed due to lack of hot and cold running water. Permit suspended. Unit closed. Verification will be required.

5-202.12 Provide at least 100F water at handsinks. No hot water available at handwashing sink. No hot/cold water available on unit. - 1 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled pork, ribs, and wings that were below 135F in the hot hold cabinet. CDI - Items were put on emergency TPHC till event ends at 2:00pm. - 1.5 - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed water unable to run to fixtures at beginning of inspection. CDI - PIC tried several fixes to get water flowing without success. Facility closed since they are unable to adequately wash hands. - 1 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand drying device readily available. CDI provided napkins from truck.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw burgers above raw fish in reach in. CDI items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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

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 that was soiled with food debris. CDI moved to 3 comp sink for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled pork and hot dogs that were below 135F. CDI items reheating to get up to temperature. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw, raw fish, raw shrimp, slices cheese, and raw chicken holding above 41F. PIC stated they pulled items out to store on truck at 10am. CDI items will be discarded at the end of service at 4 hours when removed from walk in. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled container of sanitizer with cleaner inside. CDI bottle emptied.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing a bracelet while cooking.

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: http://meck.co/FoodSafety PIC stated he does not have a vomit and diarrhea plan. CDI: PIC was given handout with information from EHS. REPEAT

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. For more information please visit: http://meck.co/FoodSafety 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 . Observed soiled food pans, utensils, and other food contact surfaces being stored from at least two days prior not clean on truck. Clean more frequently throughout the day at least every 4 hours. CDI: PIC took these items to dish area of commissary for cleaning.

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 . Observed ribs, burger patties, Cole slaw, tomatoes, without dates. CDI began dating items REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed water bottle full of liquid smoke flavoring without a label. CDI: PIC labeled item.

5-502.11 refuse, recyclables and returnable shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Observed build up of garbage in truck that was causing an odor. CDI: PIC removed garbage from the premises.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no proof of food protection manager certification.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed PIC with little knowledge of the health policy and restriction and exclusion, observed issues with holding temperatures and handwashing. CDI items corrected and EHP provided. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Provided EHP poster to post and keep on unit.

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: http://meck.co/FoodSafety. Observed no vomit/diarrhea plan. CDI provided PIC with written plan through email

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee handle trash handle and go put on gloves to handle food. CDI hands washed. 2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hands in 3 comp sink. CDI hands washed in handsink.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pitcher cover stored inside handsink at beginning of inspection. CDI item moved.

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: http://meck.co/FoodSafety. Observed raw fish and raw shrimp stored on top of container of Cole slaw, carrots, and bag of cooked burgers. CDI items relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed ribs, collard greens, pulled pork, nacho cheese, and turkey legs that were holding below 135F. PIC stated they reheated products on grill for 5 minutes but did not check temperature to verify items reached 165F. CDI items reheated or discarded. Observed corn in reach in at 61F. PIC stated items were placed in reach in until an order. CDI corn discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw shrimp, raw tilapia, raw salmon wings, raw chicken tenders, Cole slaw, burgers, hot dogs, smoked sausage, and potato salad in stand up reach in above 41F and lettuce, tomatoes, and Cole slaw above 41F in prep unit. PIC stated items were pulled from unit at 530 and placed in cambros that were transported in the back of a pick up truck during transport. PIC stated he did not check temperature of food items once they arrived to ensure temperatures maintained. Suggest PIC use a power inverter to keep equipment operational during transport. Facility will use temporary TPHC for food items pulled from commissary and must discard all leftover cold products to prevent a food borne illness. Verification required to check refrigeration unit.

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 . Observed ribs, burger patties, Cole slaw, tomatoes, lettuce, hot dogs, and turkey legs without dates. CDI began dating items

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI . Observed no thin probe thermometer to check thin food. Verification required. 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed rectangle thermometer in refrigeration that was not operable and did not observe thermometer in prep unit.

4-501.11 Maintain equipment in good repair. Observed stand up refrigeration unit that was holding TCS foods above 41F and ambient thermometer says inside is 45F. Must repair unit to ensure equipment can maintain cold holding temperatures.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed PIC with detergent but no available chlorine sanitizer on truck for service. VR

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed water unable to run to fixtures at the end of inspection during review. CDI facility closed since they are unable to adequately wash hands. Not taking points since it was not an issue during inspection only during review. PIC began to use water jug to wash hands. Had practiced stopped and closed unit until items repaired. Verification required.