BUTLERS PANTRY, THE

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed one roach in hall outside walk in cooler. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed a wet wiping cloth stored in soap/water solution. CDI- EHS and PIC discussed. PIC removed wiping cloth from soap/water mixture. **REPEAT** -0.5-

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. EHS observed rack in walk in cooler beginning to rust. EHS advised PIC that racks would need to be professionally resurfaced to remove rust then recoated. -0-

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P EHS observed employee medication and medicinal spray stored above equipment for the facility. CDI- PIC relocated mediation to an approve area. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed a wet wiping cloth stored in soap/water solution. EHS and PIC discussed. PIC removed wiping cloth from soap/water mixture. -0-

4-501.11 Maintain equipment in good repair. EHS observed leak in walk in cooler. Facility has placed two metal pans under the leak to catch the water. EHS did not observe any water damage to food items. Repair. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of utensils, pans, bowls, plates, ect. which were stored as clean but had visible debris present. PIC stated that these items are not use frequently. EHS advised that items should be removed or protected. CDI- Items were relocated to dish area to be w/r/s. **REPEAT** -1.5- 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans and plastic containers stored as clean with sticker residue present. Containers were stacked so that stickers were touching food contact surface. CDI- PIC took items to dish area to be washed/rinsed/sanitized. 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 .

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 broken flooring tile, doorway between kitchen and walk in cooler area. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed cold smoked salmon being stored above pre-cooked mashed potatoes and pasteurized crab meat. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed cold smoked salmon thawed out in walk in cooler with ROP packaging still intact. CDI: Package was cut.

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed facility vacuum packaging frozen pizzas with cooked ingredients without prior approval. For more information on how to request a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf . Observed facility vacuum packaging frozen pizzas with cooked ingredients. Facility does not have a HACCP plan or approval. CDI: Items were removed and PIC stated they are discontinuing the process. For more information on how to request a variance please visit: http://meck.co/FoodSafety

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 minor food debris in bottom of reach in freezer

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 carry out containers stored in front area with food contact areas facing up. CDI - PIC inverted containers. - 0.5 -

REPEAT 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 minor dust build up on ceiling vents near cook line. Clean as needed. Points remain the same due to improvement from last inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one (1) press slicer stored as clean at dish storage with minor food debris in slicer blades. Per conversation with PIC, slicer is not utilized by facility and may be a holdover piece of equipment from previous ownership. CDI - EHS rotated slicer to 3 compartment sink for corrective cleaning by warewashing staff. All equipment and utensils stored as clean are to be clean to sight and touch. If equipment unneeded, damaged, or difficult to clean and sanitize, EHS advises disposing of this equipment. 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 .

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. EHS observed minor corrosion on right side shelving of WIC. Paint, resurface, or replace corroded surfaces such that they are smooth and easily cleanable.

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 buildup of dust at ceiling tiles and vents at kitchen entrance and bar entrance. Clean vents and surrounding ceiling tiles as needed to prevent dust accumulation. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed one (1) loose ceiling tile adjacent to stove hood. Install ceiling tiles such that they are properly seated within ceiling.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed three (3) unwashed green peppers stored on clean shelving of WIC. CDI - PIC donned gloves and placed peppers in unwashed produce box.

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 one (1) recently prepared container of kosher salt at prep table with no working label. No other containers within the facility were observed without labels. CDI - EHS labeled container with readily available marker and bakers tape.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) front of house food employee wearing a wrist watch while preparing food (temp in and portioning cooked chicken)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wet cloth on faucet of bakers prep sink. Observed one (1) Sink and Surface sanitizer bucket within sink testing below required lactic acid concentration. CDI - sanitizer bucket refilled to required concentration. REPEAT. Note: Observed two (2) separate buckets of prepared soapy water at grill area prep line and bakers sink, in addition to sanitizer buckets. In use wiping cloths can ONLY be held in buckets of properly concentrated sanitizer; once wet by either sanitizer OR soap and water, wiping cloths should be placed either in soiled linens or held in sanitizer buckets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth on faucet of prep sink. Observed Sink and Surface sanitizer bucket testing below required lactic acid concentration. CDI, sanitizer bucket refilled to required concentration.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed dishwasher handle soiled equipment then proceed to handle clean equipment after washing. CDI, employee washed hands. ]improvement made since previous inspection. Points to be escalated if out of compliance next inspection.

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 pimento cheese color coded and PIC not able to determine when pimento cheese was prepared and could not determine how long has transpired after date of production and when date product was frozen. CDI, pimento cheese voluntarily discarded. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle of degreaser cleaner with label worn off. CDI, cleaner labeled.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed sub labeling missing from several packaged foods and did not include ingredients for mayo or cheddar cheese. Repeat.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with their hands after washing then proceeded to handle clean single-service disposable towels. CDI, employee rehashed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pan of ice cream base located directly next to hand washing sink behind front counter. CDI, pan relocated to provide easy access to hand washing sink. 5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed metered faucet not providing required flow time.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed labeling on foods such as Cottage Pie label including milk and worcestershire ingredients but did not contain sub ingredients.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pan of ice cream base stored right next to hand washing sink near splash zone. CDI, ice cream base relocated for proper storage.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has a employee health agreement in place, but agreement did not include non-typhoidal salmonella as a reportable illnesses. CDI. PIC printed off new health agreement and all forms were re-signed before end of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf; Paper towels were not provided at hand sink across from ware washing area. CDI. Paper towel dispenser was re-stocked during inspection.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Safe handling instructions on Beef Wellington, Bacon Wrapped Dates, and Crab Cakes do not meet FDA Food Code requirements. Instructions were approved on previous inspection so zero point deduction to occur today. Owner advised crab cakes would be thoroughly cooked from now on and new safe handling labels will be purchased for those food items. NOTE: Discussed removing incomplete consumer advisory from crab cakes with PIC as it’s not applicable. PIC indicated consumer advisories will be removed from labels.

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: http://meck.co/FoodSafety; Observed raw frozen salmon stored over baguettes in reach in freezer. Observed raw bacon wrapped dates stored over blackberry cobbler in customer reach in freezer. Observed partially cooked salmon and crab cakes stored above RTE foods in customer reach in coolers. No visible contamination was observed. CDI. Foods were re-arranged during inspection.

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 one squeeze bottle of oil in prep area lacking a label. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed mayonnaise, butter, and cheddar cheese listed as ingredients on multiple food items but lacking the sub ingredients. Requirements discussed. PIC will add sub ingredients to future labels.

5-203.14 Backflow Prevention Device, When Required (P); Observed Y valve connected to faucet of mop sink with a spray hose attached lacking a proper backflow prevention device. CDI. Education provided and spray hose was removed.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed faucet in rear restroom not functioning properly not running 15 seconds without being actuated again.

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 semi soft goat cheese opened and not labeled. CDI verified with pic product had been opened last Thursday so product was date marked. Observed spinach held greater than 7 days in walk in cooler. CDI discarded. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed portable cutting boards in rear kitchen in need of resurfacing or replacement (Green and Yellow).

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD Employee health policy poster, but PIC was unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided a hard copy to PIC of the updated Employee Health Acknowledgment form in English. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with a hard copy of the state’s example written procedure. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed raw beef packaged in-house and stored in customer reach-in cooler for customers to cook at home without safe handling instructions. Provide safe handling inspections for all raw meat and poultry items stored in customer reach-in coolers.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed eight containers of chicken salad tightly covered and stacked actively cooling in customer reach-in refrigerator. CDI- PIC moved removed the food items and placed them in the reach-in freezer to quickly cool to 41F or below. The food items were prepared today (12/08) at noon; EHS observed violation at 2:38 pm. EHS and PIC discussed proper cooling parameters and methods. Per PIC, their cooling process is for all cooling food items to be placed in one of the two designated RI freezer to quickly cool to 37F. Once the items reach 41F or below they are then moved to the customer RIC for service.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee wearing a wrist watch while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee preparing food without required hair restraints.

4-703.11 Hot Water and Chemical-Methods - P Observed mechanical chlorine dish machine measured below 50 ppm. PIC contacted Ecolab to come out to service unit. Maintain dish machine between 50 ppm and 200 ppm at all times. Facility will use 3-compartment sink until the dish machine is serviced. Verification visit no later than 09/03 to confirm dish machine is properly working.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles stored without label identifying toxic material. Both bottles were properly labeled and stored.

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 roasted red peppers and individually portioned containers of pimento cheese cooling while tightly covered. EHS observed facility utilizing reach-in cooler to cool pimento cheese. CDI-PIC uncovered both products to quickly cool. Both products measured below 41F within 40 mins. EHS discussed quickly cooling in walk-in cooler or freezers. EHS provided PIC cooling posters and discussed cooling parameters and methods.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear entry door with large gap at bottom of door. Eliminate gap at bottom of rear door to deter entry of insects or rodents.