NOBLE SMOKE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple mandolin slicers and metal insert containers to be stored as clean on the clean dish storage racks in the back kitchen area with visible food debris on their food contact surfaces. CDI - All contaminated dishes brought to the dishwasher to be W/R/S. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of chopped brisket and a tray of sausage links to be at temperatures of 125-133F in the hot boxes at the front counter and back cook line areas. All items were brought into the hot boxes within the last 30-45 mins. REPEAT. CDI - Items rapidly reheated to 165F+ in the oven. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed one chemical spray bottle in the meat prep WIC to not be labeled as to its contents. CDI - Chemical bottle labeled.

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 the floor in the WIF to have accumulations of food debris.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink at the kitchen entrance to be obstructed from use by a garbage can. CDI - PIC unobstructed handwash sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a container of chicken stock to be on the stovetop at a temperature of 112F. PIC stated it was still reheating but it was not observed on a burner that was lit and was not changing in temperature. REPEAT. CDI - PIC placed container of chicken stock onto the lit burner to rapidly reheat to 165F+. 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 5 deep bins of prepared mac and cheese mixture to be at temperatures of 48-53F in the WIC. PIC stated that they had been prepared approx. 2 hours earlier with the macaroni noodles that were cooked and cooled down the day prior and then mixed with the unmelted cheeses. PIC stated that during the preparation process staff takes the entire speed rack of macaroni noodles out of the WIC to prepare all 5 bins at once. REPEAT. CDI - PIC had staff remove all 5 bins of prepared mac and cheese mixture and place onto sheet trays to rapidly cool down. EHS advised the PIC that they must change their procedures for preparing the bins of mac and cheese going forward. Observed at 34-40F after 1 hour. - Observed cups of ranch dressing and a squirt bottle of ranch dressing to be stored in the cookline opentop refrigerator across from the stovetop at temperatures of 43-45F. The container of ranch cups were overfilled above the refrigeration line, leaving the top layers of cups to be out of temperature control. The squirt bottle was stored inside an insert container leaving the top portion of the bottle to extend past the refrigeration line of the unit. REPEAT. CDI - PIC voluntarily discarded the ranch cups. Ranch bottle moved to the WIC to rapidly cool. - Observed an insert container with a bag of spring mix in the opentop refrigerator across from the flattop grill to be at a temperature of 57F. PIC stated he was unsure why the bag was there and for how long. REPEAT. CDI - PIC voluntarily discarded spring mix. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed multiple metal insert containers of spices and seasonings at the cookline to not be labeled as to their contents.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed propane tanks to be stored in the smokehouse. PIC stated that the tanks are used in the cleaning process of the smokers and are not used for cooking anything.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee on the cookline using their phone with their bare hands and then go to don a pair of gloves without first washing their hands. CDI - EHS intervened, provided education, and had employee wash their hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of sausage and an insert container of ribs in the front counter hot holding drawers at temperatures of 122-130F. Both items were placed into the hot holding drawers within 30 mins. REPEAT. CDI - PIC removed all out of temperature items and placed them onto a sheet pan to be rapidly reheated to 165F+. 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 a pot of chicken stock on the stovetop at the cookline at a temperature of 76F. PIC stated the chicken stock is removed from the WIC and placed at the stovetop to be used for cooking on the flattop throughout the day with no intent to keep it hot or cold. Cookline employee stated they change it every 2 hours but it is not held using TPHC and item was observed being held for almost approx 3 hours without temperature control. CDI - PIC voluntarily discarded. Item to be hot held or on TPHC going forward. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a scoop for the bulk sugar bin to be stored with the handle submerged into the sugar. REPEAT. CDI - Scoop handle removed from product.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee beverage to be stored on a prep table with cleaned bus bins in the meat WIC. CDI - Employee beverage voluntarily discarded.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink at the dishwashing area and the handwash sink across from the cookline hotbox to be obstructed from use by garbage cans placed directly in front of the handwash sink. CDI - PIC moved garbage cans.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed numerous insert containers to be stacked and stored as clean on an overhead shelf at the back prep line with date stickers still on the pans. - Observed a serving scoop to be stored as clean in a container with other clean utensils and to have visible food debris on the scoops surface. CDI - PIC placed at dishpit to be W/R/S. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a tray containing 2 smoked salmons in the front counter hotbox at temperatures of 110F. PIC stated that it was for the lunch special today and had finished cooking at 10:45am and they are not going to use it past lunch. No other items in the same hotbox were below required hot holding temperatures. CDI - EHS allowed PIC to time stamp the item for discard on temporary TPHC as it was being served immediately and completely used up by 12:45pm. 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) - Observed an insert container of pimento cheese in the refrigerated drawers adjacent the fryers to have a date mark of 10/3. Other containers at front line were observed with date marks of 10/9 or later and PIC stated that it must have been a failure in proper rotation of the product. - Observed an insert container of trout dip in the WIC to have a date mark of 10/3. CDI - PIC voluntarily discarded container of pimento cheese and container of trout dip. - Observed insert containers of portioned bags of lettuce and spring mix in the refrigerated drawers across from the flattop grill to have date marks of 9/8 on both pans. PIC stated that the staff must be refilling the pans with the portioned bags and not changing the date stickers as lettuce is cut every day. EHS emphasized that it is important to always change the pan and date sticker even if they use portioned bags. CDI - PIC redated pans of lettuce and spring mix. 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(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed an insert container of buttermilk in ice in use at the breading station that was being held on time as per the PIC but not labeled with a time stamp. PIC stated that they change it 3 times a day (11am, 3pm, 7pm) but did not realize the labels they used didn’t print out the times as well. CDI - PIC time stamped buttermilk for discard at 3pm.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a scoop for the bulk sugar bin to be stored with the handle submerged into the sugar. REPEAT. CDI - Scoop handle removed from product.

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 the speed racks in use to store raw meats in the WIC to have food debris/meat juices on their surfaces.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed prepared onions, carrots, celery, macaroni and cheese and cooked chicken uncovered on storage racks in WIC #1 CDI - PIC covered all items with lids. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed collard greens, and okra stored over uncovered onions, celery, carrots, and corn on storage shelves in WIC #1. CDI - PIC correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (Pf) Observed 13 cycles of sanitizing hot water below 160F to properly sanitizer utensils/equipment for high temp dish machine. EHS's irreversible thermometer showed 144F and PIC irreversible thermometer at 157F. PIC will call for repairs. 10 DAY VR REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp from 03:00PM today above 41F in To-Go containers in WIC#1. CDI - PIC placed cooked shrimp on sheet pans to quickly cool and left uncovered in WIC. 60 minutes cooked shrimp obtain cooling rate of 0.17 See Temp chart. 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 .

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three secondary spray bottles with unknown liquid without any labels throughout kitchen. CDI - PIC voluntarily discarded liquid.

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed PIC's irreversible plate thermometer 13 degrees higher vs EHS irreversible plate thermometer. PIC will calibrate thermometer or replace. 10DAY VR verification. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout establishment mainly in dish room area.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops in containers of sugar, sat/pepper, and rib-rub with handles submerged. CDI - PIC corrected scoops.

REPEAT 4-501.11 Maintain equipment in good repair. Observed WIC #2 with ambient air between 48F-52F. PIC called for repairs. PIC is not storing any foods in WIC #2.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor to wall joint not sealed to wall and detached. by prep-sink next to 3-comp-sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink near steam table with personal drink stored behind handles and ice cubes inside sink. CDI -PIC voluntarily discarded personal drink and removed ice from hand washing sink.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle of unknown liquid without any labels under prep top. CDI - PIC voluntarily discarded spray bottle. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle without any identification stored under prep top. CDI - PIC labeled bottle glass cleaner. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed secondary spray bottle of pure bleach without being diluted in walk cooler. Test strip completely bleach out. CDI - PIC diluted concentration to safe levels between 200-250PPM.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths stored on prep tops throughout kitchen. CDI - moved cloths to discard bag. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed four in-use sanitizer buckets without sanitizer concentration below 50PPM. CDI - PIC discarded solution and obtain 200PPM sanitizer from 3-comp-sink.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed metal ice paddle stored on top of soiled ice machine. CDI - PIC moved metal ice paddle to dish machine to be W/R/S.

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 open box of plastic bottle stored on the floor near pick up order area. CDI - PIC moved box to shelf. 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 single service box stored on the floor in dry storage area. CDI - PIC moved box to shelf.

4-501.11 Maintain equipment in good repair. Observed four melted/burnt food containers stored clean on dry rack. CDI - PIC voluntarily discarded four containers.

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 a few food containers with stickers and sticker glue still attached stored clean on drying rack. CDI - PIC moved containers to 3-comp-sink.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed dish machine, 3-comp-sink, beverage station, and secondary beverage station with pipes/hoses without any air gap directly inside floor drain. 3 Day VR Required

6-301.14 Post a handwash sign at each handsink. Observed hand washing station near indoor smoking units without hand washing signage. CDI - EHS gave out hand washing signage. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing station near front hot holding units. CDI - PIC was able to located paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled cloths inside hand washing sink near catering area. CDI - PIC removed soiled cloth. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled food equipment inside hand washing sink near indoor smoking units. CDI - PIC removed food equipment. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed homemade white and red coleslaw in ice bath located on cutting board table above 41*F CDI - PIC voluntarily discarded items and replaced with new. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of sliced American cheese and trout dip in flip top unit above 41*F. CDI - PIC voluntarily discarded food. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef balls in cold drawer above 41*F. Food employee stated they have just been prepared twenty minutes ago. PIC moved pan of beef balls to walk in freezer to quickly cool down.

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 Observed secondary squeeze bottle of cooked red chili sauce with incorrect date marking. Employee stated the red chili sauce was cooked 10/08/24, however; the label read 10/09/024. CDI - PIC was allowed to place the correct date on secondary squeeze bottle.

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 four pans of cooked shredded chicken covered with lids and stacked on top of each other. CDI - PIC instructed employee to moved cooked shredded chicken to sheet pans and to leave uncovered. Employee moved speed rack of cooked shredded chicken back into walk in cooler. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed employee cutting corn on the cob into a food container over a fill blue garbage bin near prep station. CDI - PIC instructed employee to use the prep table.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths stored on prep tops throughout kitchen. CDI - moved cloths to discard bag.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several stored clean plates and bowls with chips and deep scratch marks showing bare metal and rust on food contact surfaces. CDI - PIC discarded damaged bowls and plates. REPEAT 4-501.11 Maintain equipment in good repair. Observed during inspection high temperature dish machine not turn on. PIC instructed staff to use 3-comp-sink until dish machine is fixed. EHS observed employee properly using 3-comp-sink. By the end of inspection maintenance was on site to replace blown fuse for dish machine. High temperature dish machine was able to reach 168*F

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 stored clean a few plastic food containers with stickers and sticker glue still attached. CDI - PIC moved items to 3-comp-sink.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed two employee water bottles on dry rack where clean dishes are stored. CDI - PIC removed employee water bottles.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink with ice inside near meat station. CDI - PIC discarded ice. 6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign in female restroom used for employees. CDI - PIC gave PIC hand washing poster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed wall mounted potato slicer stored cleaned with built up food debris. CDI- PIC moved slicer to be rewashed. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed pink solution in squirt bottle on floor near grill area without any identification. CDI - PIC label bottle as degreaser.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed three in-use red bucket sanitizer stored on the floor near prep area. CDI - PIC moved items off floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed five cutting board with deep cuts and scores marks. CDI - PIC discarded items. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed clean knifes stored inside soiled knife holder. CDI - PIC moved knife holder to be dish area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed potato slicer soiled with old food debris. CDI- Slicer taken back to be cleaned. Observed dishes being washed in dish machine at 149F. CDI- Dishes soaked in sanitizer, 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed macaroni, chicken and chicken bones cooling at a rate of 0. CDI- Lids removed, items portioned and placed in the freezer. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 food items cooling with lids on in large containers. CDI- Lids removed and items portioned. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 sugar, flours/ breading bins without label.

4-501.11 Maintain equipment in good repair. Observed dish machine not getting up to temp. CDI- Maintenance came on site and fixed dish machine. Temp was brought up to 166F.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handwashing sink at end of prep line. CDI- EHS provided during inspection. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed pump soap not at handsink on prep line to begin inspection. CDI- soap provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few chemical bottles throughout kitchen filled with different chemicals with no label. CDI- chemicals labeled during inspection, EHS discussed maintaining labels on all chemical bottles.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food with wrist jewelry on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple of wet cloths on prep counters during inspection. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed red sanitizer bucket on the floor near prep line.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed main wooden cutting boards at BBQ prep area with deep grooves, no longer smooth and easily cleanable. Observed a few white cutting boards hanging near dish pit with deep grooves, no longer smooth and easily cleanable. EHS discussed frequency at which facility is resurfacing/replacing boards, may need to be increased on boards that are used frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed white and red cole slaw in ice on cutting board table >41F. CDI - PIC voluntarily discarded items and replaced with new. -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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stainless steel bowls, plastic and metal pans wet nested on utensil shelving unit located right of mechanical dish machine. - 0.5 - REPEAT