RACK'EM PUB & BILLIARDS

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No training documents were available to show that employees are informed of their responsibility to report required symptoms, illnesses and exposure. CDI: EHS provided employee health agreement to 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 facility does not have written vomiting and diarrhea plan. CDI provided required information.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a wrist band while handling food. CDI: Employee removed jewelry.

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 cleaning needed on ceiling vents and tiles. Repeat **** significant improvement from last time.

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 cleaning needed on ceiling vents and tiles. Repeat **** improvement from last time.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored by customer food.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a wrist band while handling food. CDI: Employee removed jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without the use of a head covering. CDI: Employee donned a hair net.

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 cleaning needed on ceiling vents and tiles. Repeat

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 and missing floor tiles in service sink around drain. Repair/replace missing and cracked floor tiles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 a container of grilled chicken being held in reach in cooler at 44F. CDI: PIC voluntarily discarded chicken. REPEAT. Points reduced to half due to significant improvement in cold holding since previous report.

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: 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 a tray of portioned containers of house made ranch in walk in cooler missing a date mark. CDI: PIC date marked tray of ranch as it was prepared this morning.

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 a container of raw burger patties being stored in prep reach in cooler above a container of sour cream. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 several TCS food items being held in prep reach in cooler above 41F. See temp chart. PIC stated a service technician was onsite this morning to evaluate unit and discovered a missing part to unit which was causing unit ambient air temp to rise. CDI: PIC voluntarily discarded all items. PIC stated service technician will be back onsite tomorrow morning to repair unit. PIC will not store any TCS food items in unit until it is maintaining an adequate ambient air temp to maintain foods at proper temp. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of chlorine sanitizer being held on chemical storage shelf unlabeled. CDI: PIC labeled bottle.

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 a dented can of artichokes being held on dry storage shelf amongst non dented cans. CDI: PIC segregated dented can from non dented cans.

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 two stacks of single use to go containers being stored outside of their original packaging right side up on shelf above prep counter. CDI: PIC inverted single use to go containers to protect against contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed one bowl with build up being stored as clean on clean storage shelf and table mounted can opener with build up of food soil. CDI: PIC returned both items to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a small container of raw burger patties being stored in prep reach in cooler at 43F. CDI: PIC voluntarily discarded burger patties. REPEAT. Points not escalated due to improvement in cold holding since previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of sour cream being held on prep counter at 44F and a container of chili being held in prep flip top cooler at 51F. CDI: PIC voluntarily discarded both items.

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: 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 a chub of turkey being held in WIC without a date mark. CDI: PIC date marked item as it was opened from it’s original packaging this morning.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a wrist watch while handling food. CDI: Employee removed watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without the use of a head covering. CDI: Employee donned a hair net.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado sliced in half on prep counter with a sticker still on skin. Wash avocado’s prior to use.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop being stored in a container of pasta salad in RIC with handle resting on food. CDI: Employee removed scoop.

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 a box of single use bowls being stored on floor in dry storage area. Store single use articles at least 6 inches above the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using quat sanitizer to sanitize food contact surfaces with no test strips on site to accurately measure concentration level. VERIFICATION REQUIRED within 10 days to ensure facility obtains test strips.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid and sliding door of dumpster open. CDI: PIC closed lid and door.

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 missing cover to hole in floor leading to grease trap. PIC stated a service request has been submitted to have cover replaced.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag hanging from dry storage shelf containing food items. CDI: PIC relocated employee bag to designated area.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Manager certified as a food protection manager was not present through first half of inspection. A CFPM shall be present during all hours of operation. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No training documents were available to show that employees are informed of their responsibility to report required symptoms, illnesses and exposure. CDI: EHS provided employee health agreement to PIC.

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 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 a container of beef and bean mix in prep RI cooler with a date mark of 6/19. Employee stated mix was prepared on 6/19 placed in freezer and pulled from freezer yesterday 7/31. Also observed cheese sauce being held in RIC 2 days past it’s expiration. CDI: EHS educated employee on date marking items to include when they are pulled from freezer. Employee added yesterday’s date to date mark to be able to account for 7 day period. Cheese sauce was discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen near 3 compartment sink. Keep premises free of flies.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. CDI: PIC with certification arrived during inspection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes and food items without changing gloves. CDI: Food employee changed gloves and washed hands.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a spray bottle of sanitizer not labeled. CDI: spray bottle was labeled. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medications being stored above an in use prep table. CDI: Item was relocated.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and grooves. Replace.

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 food debris and build up in the bottom of reach in freezer and reach in cooler. Clean as needed.

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 ceiling and vents with dust build up. Clean as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items being stored on shelving above facility food and utensils. CDI: Items were relocated.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy that does not include non-typhoidal salmonella. CDI: EHS provided updated policy

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign in female restroom. CDI: EHS provided hand washing sign.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety 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 dish machine at 0 ppm chlorine. Dish machine was primed and ran again, concentration is now 50ppm chlorine. VR required within 3 days

REPEAT 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 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 sliced ham in reach in cooler with a discard date of 1/5. CDI: PIC voluntarily discarded item. Points not escalated due to improvement from last inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw chicken thawing in prep sink at 58F. CDI: PIC voluntarily discarded the item.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 2 outside trash bins with missing lids. Repair items

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 facility does not have written vomiting and diarrhea plan. CDI provided required information.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety 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 bar dish machine to have 0 ppm sanitizer at time of inspection. Bar to utilize rear kitchen dish machine and repair technician contacted to correct problem. 10 day verification required. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. For more information please visit: http://meck.co/FoodSafety 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 . Observed can opener blade in need of cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris.

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 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 chicken salad and tuna salad date marked for 8 days and past 7 day date marking requirement. CDI PIC discarded. 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 chili and hot dogs opened with no date labels. CDI PIC discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed all three thermometers in kitchen not functioning. CDI PIC provided new thermometer.

4-501.11 Maintain equipment in good repair. Observed shelving in reach in cooler rusted and in need of replacement.

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 build up of debris on floor in bar area near where ice bin is located.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed health policy does not address exposure and required reporting of exposures for non-typhoidal salmonella. CDI: EHS provided PIC with an updated copy of the employee health policy.

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 vomit and diarrhea plan on site during inspection. CDI: EHS emailed PIC a link to the state plan and explained requirements.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed kitchen dish machine testing at 0ppm chlorine. Stock chemical solution was diluted. CDI: Stock solution was replaced and machine was primed. Machine tested at 50ppm. Observed bar dish machine at 0ppm chlorine. CDI: Dish machine was restarted and primed and then tested at 200ppm chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half stored in beer coolers behind the bar above 41F. CDI: Half and half voluntarily discarded. REPEAT VIOLATION Significant improvements made on monitoring and temperature control from previous inspections.

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 2 squeeze bottles of liquids at the fry station with no labels. CDI: PIC identified them as water and oil. Bottles labeled.

4-501.11 Maintain equipment in good repair. Observed gaskets on refrigeration equipment throughout kitchen to be torn and damaged. Replace as needed.

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 some dust build up on ceiling tiles around air vents in the kitchen. Ensure more frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some raw chicken, salmon, opened chub of ham and of TCS foods in walk in cooler above 41-45F. CDI- voluntary discard of walk in cooler items Observed pasta salad and some TCS foods in prep top to be removed to freezer to cool ( PIC temped them at noon at 41F or colder.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roach in walk in cooler.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed multiple in use utensils stored on paper towels. CDI- to be removed; store on clean non-absorbent surfaces

4-501.11 Maintain equipment in good repair. Observed walk in cooler to be cold holding at 44F. VR

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC fail to demonstrate sufficient knowledge of employee health employee hygiene, critical cold hold, hot hold, sanitization of utensils, cooling and cook temperatures to ensure food safety. VR

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC failure to demonstrate sufficient knowledge of employee health. VR

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 food emplyee wash hands then recontaminate on handles(no towel only air machine to turn off handles with) CDI re washed towels provided

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare handing celery for tuan salad. CDI- discarded

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed unheated non-airknife system for drying hands in kitchen and no towels at onw hand sink at bar. CDI- towels provided

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods cold held above 41F. CDI- removed to walk in cooler to cool

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 cooked yesterday not date marked. CDI- discarded

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of chemicals.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility unable to provide a thin diameter probe. VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled foood solutions

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two spoons and an ice scoop stored handle down in food or on soiled surface

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-commercial utensils VR

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine tests strips to test both dish machines.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant debris acumulation inside dish washer. VR

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed unlabeled employee food stored with food for public and personal items stored with utensils.