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7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a container of motor oil stored on a shelf adjacent to clean dishes. CDI - Motor oil moved off of shelf.

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 an accumulation of oil/grease used to grease the slicer on the countertop beneath the slicer. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food residues on blade of can opener. Utensil not used today per PIC. CDI - Can opener transferred to the dish machined and w/r/s. -0- 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.

3-501.18 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 pepperjack and mozzarella cheese without date labels. Discussion with PIC revealed that these were first opened on 2/8/26. EHS reviewed date marking/FIFO practices and demonstrated cheese date marking exemption list (https://www.needhamma.gov/DocumentCenter/View/47513/Food-Code-2013-Date-Marking-Exempt-Cheese-Listpdf.). CDI - PIC voluntarily discarded expired cheeses. -0- 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 .

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 heavy greasy food debris on base of can opener. CDI - Attachment removed to be w/r/s. -0.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of orange juice directly on the floor of the WIF.

4-501.11 Maintain equipment in good repair. Observed rusted shelving units holding chemicals and dishes. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards that have deep grooves that can not be effectively cleaned and sanitized.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusted shelving units holding chemicals and dishes.

4-501.11 Maintain equipment in good repair. Observed rusted shelving holding chemicals.

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 inside of microwave with minor food debris. Clean as needed.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed shell stock tag without last sale date recorded. PIC finished the container this week. CDI: last sale date was recorded.

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 cooked chicken and pre-cooked meatballs in walk in cooler without a date. CDI: Items were dated during inspection. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 spray bottles of degreaser without labels. CDI: Items were labeled during inspection.

4-501.11 Maintain equipment in good repair. Observed multiple shelving units holding spices, clean utensils and chemicals starting to rust.

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 cleaning needed on walk in cooler shelving to remove food debris and black build up from shelving.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked flooring near hand sink and in vicinity of steamers and walk in cooler area. Repair cracked flooring

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of degreaser not labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed hand sanitizer stored over equipment. CDI, chemicals relocated for proper storage.

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 cherry juice in container not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ketchup stored on floor under shelving in dry storage area.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean bowls stored on shelf less than 6” from the floor. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed metal shelving for utensil/bowl storage, dry storage, and chemical storage beginning to rust.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall at threshold to entrance to event space.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on several spray bottles of chemicals. CDI: Bottles labeled.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean bowls stored on shelf less than 6” from the floor.

Repeat: 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 frozen cooked pork and frozen cooked lasagna with no date mark at walk in freezer. PIC states pork was cooked yesterday and lasagna last week. CDI, items date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buns stored on floor at walk in cooler. Items shall be stored off the floor.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet at employees restroom. Need 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 no date mark on cooked frozen chicken at walk in cooler. CDI, chicken date marked.

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 dented can stored for retail use. Observed no other damaged cans stored for retail use. CDI, Item discarded by PIC.

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 bloated cans of fruit stored on shelve for use. CDI, items discarded by PIC.

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 written instructions at facility. CDI, PIC educated on new rules.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils stored in soiled containers.

4-501.11 Maintain equipment in good repair. Observed walk in freezer out of order. PIC states facility is waiting for a part to repair a leak. PIC states equipment will not be used until fully repaired.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed top round beef with no date mark. PIC states food was cooked 3 days ago, froze, then thawed today for use tomorrow. CDI, item date marked.

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 baked beans cooling in single use aluminum pans that are covered with Saran Wrap and aluminum foil. PIC states can of beans were taken from warehouse then placed at walk in cooler for use tomorrow. CDI, food uncovered. EHS suggested uncovering foods until cool or store cans at cooler prior to use to reduce cooling time.

6-404.11 Segregation and Location-Distressed Merchandise - PF Observed dented can stored on shelf instead of separate designated area. CDI, item discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on can opener. Need cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. REPEAT. Observed boxes of meet stored directly on the floor in the WI freezer. CDI. PIC removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed exposed single use articles in the storage area. Needs to be covered to prevent dust contamination. All other food stuffs was properly stored in the freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the two micro waves in the kitchen area. Needs to be cleaned.

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 dented can on not segregated from usable stock. CDI discarded.

4-602.13 Nonfood Contact Surfaces - C Observed microwave in need of cleaning. CDI PIC instructed employee to clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minimal shelving in need of cleaning in walk in cooler.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine .

2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees-Responsibility of the PIC to Exclude or Restrict - P In discussion it was found that employee's that had fever with a soar throat or jaundice would be excluded from work for 48 hours after their symptoms. The health department must be contacted if an employee is jaundiced, so that we can ensure the doctor has provided the required information to verify that the employee does not have Hep. A. If an employee has a fever with a soar throat then they must provide a doctor's note stating that they are free from the flu. cdi: Corrected by discussing with both owners.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up beginning on walk in racks and pickle bucket.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in the employee restroom.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination. -P Observed unlabeled green spray in dining area- cdi labeled durinig inspection. Green spray stored on prep tables, next to disposable cups etc. Keep this strong cleaner stored with chemicals when they are finished cleaning at the end of the night.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unknown chemical in an unlabeled bottle- dumped out to correct.

4-501.11 Maintain equipment in good repair. Observed rusted meat hooks in the walk in cooler- paint/remove/or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a small amount of build up on the walk in racks.

Observed no employee health policy onsite and staff did not know about requirements to return or the big five illnesses. Policy given and emailed to correct today. All staff must be trained on this policy. 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P

Observed simply green in an unlabeled spray bottle- labeled during inspection to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed a dented walk in cooler door today with wood exposed on the door frame- repair. 4-501.11 Maintain equipment in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of dust from guards of wall mounted fan near three comp sink. Improvement noted from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of dust and minor rust on walk in cooler fan guards. Clean.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build up on interior surfaces of ice machine. CDI - Staff cleaned during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of dust and minor rust on walk in cooler fan guards. Clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of dust and minor rust on walk in cooler fan guards. Clean.

4-501.114 Maintain sanitizer at correct concentrations. -P. Chlorine sanitizer in spray bottle testing at 0ppm for chlorine. CDI- Operator Robert Freeman advised that they usually check sanitizer at the beginning of preparation for each event. CDI- sanitizer was emptied.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed beverage stored on top shelf of storage/ prep area. CDI- verbal correction as to requirement. Storage was corrected.