Doug's North Carolina BBQ

Observed unlabeled chemical bottle stored at hand washing sink. Corrected on site - PIC labeled chemical with common name. Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed chemical sanitizer too strong at 3-compartment sink. Corrected on site - concentration diluted to proper levels. Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P

Observed unlabeled shakers and squeeze bottles of spices and sauces without labels stored near cooking and prep areas. Corrective action - PIC advised to label containers with common name of food. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed spillage in bottom of reach in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have this area cleaned.

Observed cheese, kale slaw, and turkey salad store in the top of the prep top cooler being held above 41 degrees. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC discarded cheese. As slaw and turkey salad had only been on the bar for less than 4 hours, advised to put on ice.

Observed hand sink draining into floor due to plumbing issue. A plumbing system shall be repaired according to law; and maintained in good repair. The PIC will have the plumbing repaired.

Observed standing water in the bottom of the reach in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have this area cleaned.

Observed employee food stored amongst product. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC relocated food items.