BUTCHER GRILL, THE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan reheated cooked sausages holding at temperatures below 135 on grill. Per conversation with PIC, sausages had been removed from warmer approximately 15 minutes prior. CDI - PIC reheated pans of sausage to above 165F hot portion of the grill. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed multiple (approximately seven (7)) TCS items holding above 41F in standing RIC. Per conversation with PIC, items were placed in cooler at approximately 2 p.m, prior to arrival at point of sales. Ambient temperature of unit read between 40F and 49F, according to hanging thermometers and positions. EHS placed standing RIC A verification will occur no later than 09/09/2025 to verify unit is capable of consistently holding TCS items at 41F or below. *NOTE: Only other refrigeration unit on MFU is a one door lowboy used for holding sodas. Stand up RIC is necessary for operations. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed point of sales window open at start of inspection. CDI - PIC closed window to prevent entry of pests during inspection.

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed flattened cardboard boxes on floor of MFU, beneath non slip mats. Remove absorbent material as needed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Resurface cutting board on unit located next to grill.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two (2) pans reheated cooked sausages holding at temperatures below 135 in unplugged hot holding unit. Per conversation with PIC, sausages had been removed from standing RIC and reheated approximately 30 minutes prior, upon arrival to point of sales. CDI - PIC reheated pans of sausage to above 165F using grill and set sausages in steamwell after plugging it in. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed five (5) portions of TCS, non date mark exempt food in standing RIC (cooked sausages, sliced ham, fried eggs, two pans of lettuce) with no date marks. Per conversation with PIC, these portions had been prepared in commissary from date marked portions and were to be used within a 24 hour service period. CDI - EHS affixed date labels to undated TCS food containers. Utilize date marks for food that is to be held for greater than 24 hours. 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 .

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 one (1) squirt bottle of hot sauce with no labeling. CDI - EHS affixed label to bottle. Label working containers of food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wet cloth stored at grill shelf. CDI - PIC placed wet wiping cloth in dry red bucket and set on the ground to be laundered at commissary. Hold in use wiping cloths in concentrated sanitizer between uses.

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 one (1) stack of single service articles (to go trays) at above register shelving with exposed food contact surfaces. CDI - PIC inverted single service articles to prevent potential contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in stand up RIC (see temperature chart). Per PIC, items were placed in cooler around 10:45AM. Ambient temperature of unit read 40F. PIC agreed to voluntarily close and return to commissary to quickly cool items in WIC. - VR - Verification required within 3 days to ensure unit is capable of holding TCS items at 41F or below. *NOTE: Only other refrigeration unit on MFU is a one door lowboy used for holding sodas. Stand up RIC is necessary for operations. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed quat sanitizer in spray bottle at concentrations of greater than 400ppm. - CDI - PIC diluted sanitizer to 300ppm.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Provide vomiting and diarrheal cleanup checklist for MFU. CDI- cleanup sheet was provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Clean buildup from hood screens and hood system in MFU.

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: http://meck.co/FoodSafety 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 shredded lettuce tightly wrapped while cooling in walk-in cooler. CDI- PIC vented container to allow for proper cooling. REPEAT (full points).

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 bread stored under raw salmon and beef in reach-in freezer. CDI- bread was denatured and discarded into trash. -zero-

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: http://meck.co/FoodSafety 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 containers of cooked eggs, shredded lettuce, pork, and sliced tomatoes that were tightly wrapped while cooling. Also, observed container of shredded lettuce sitting on top of wrapped container of sliced tomatoes in walk-in cooler. CDI- Items were unwrapped and allowed to further cool. Containers were stored one level high. PIC voluntarily denatured and discarded pork into trash can. REPEAT (full points)

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: http://meck.co/FoodSafety 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 shredded lettuce cooling in tightly wrapped container. CDI- Container was uncovered to further cool. REPEAT (half points due to no points taken at first inspection).

2-501.11 Clean-up of Vomiting and Diarrheal Event Written procedure not provided for V&D cleanup today. CDI by providing PIC with V&D written procedure and poster.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P observed employee wash hands without following hand washing procedures < 15 second wash and turned off water with bare hand. CDI- demonstrated proper hand wash to PIC.

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 sliced ham in walk-in cooler in cooling process from ambient cooling with tight fitting lid. Leave foods uncovered until cooled to 41F, then cover. CDI food items vented by removing lid.