MA COOKER

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 PIC without food manager’s certification. Facility has 210 days of permit issuance to comply.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at handsink. CDI: paper towels were provided during inspection.

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 raw sausage stored above ready to eat foods inside prep cooler and raw sausage patties stored above cooked egg patties inside reach-in freezer. CDI: storage order was corrected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed no sanitizer available on site. CDI: PIC obtained chlorine sanitizer from nearby store and bleach sanitizer was made up at proper concentration.

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 chicken wings and ribs inside hot box holding < 135F (see temp chart). CDI: items were reheated on flat top grill to the proper temperature.

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). 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 . Observed no date marking system in place for ready to eat foods and prepared foods. Observed no dates on slaw, cut lettuce, hot dogs, ribs, chicken wings, baked beans, macaroni and cheese, etc. CDI: all items were dated on site and date marking system will be implemented. 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) 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 . Observed hot dogs that were opened on Friday per PIC that had expired past 7 days. CDI: by discarding by PIC.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front window of unit open during inspection. Install a screen on window or keep closed during service.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled and wet cloths stored on counters of unit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available for checking sanitizer. VR required within 10 days. Text a picture of strips to 704-617-3068.