EMMY SQUARED PIZZA MIDWOOD

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed burrata, sausage, bacon, and chicken holding above 41F in the prep top coolers. All other TCS foods in the cooler were properly cold holding at or below 41F. Ambient temperature of coolers was below 41F. EHS observed burrata double-stacked in pan, without flip top lid. PIC stated burrata, sausage, chicken, and bacon was checked at 11am and they were all reading at 41F. -CDI- PIC moved all items listed to WIC for rapid cooling. By end of inspection, EHS observed all foods reach 41F. EHS recommends keeping lids closed as much as possible and not double-stacking pans. 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 mozzarella sticks and chicken nuggets without date marks. -CDI- PIC verified both items were prepped yesterday and properly added date marks. -Observed miso paste (8/25), chicken nuggets (8/23), and garlic confit (8/25) held past their 7-day shelf life. -CDI- PIC voluntarily discarded the items listed. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed four wiping cloths stored in less than required concentration of quat sanitizer solution (50 ppm quat). -CDI- PIC remade sanitizer to proper concentration (200 ppm). -REPEAT-

4-501.11 Maintain equipment in good repair. -Observed flip top lid on salad prep unit and left-side pizza prep unit not properly closing/remaining open. Repair flip top lids. -Observed rusted shelving on racks storing clean dishes. Cover or replace rusted shelving. REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed household crockpot storing marinara sauce. Use commercial appliances.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF -Observed no training procedures for employees to report symptoms/illnesses to PIC. -CDI- EHS provided PIC with copy of employee health reporting agreement, for all employees to review and sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf -Observed no written procedures for vomit/diarrhea cleanup. -CDI- EHS provided PIC with copy of procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towel at handsink by dish machine. -CDI- PIC provided paper towel at handsink.

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 shaved brussel sprouts, burrata, and chicken wings without a date mark. -CDI- PIC verified cook/prep date of all items (brussel sprouts 5/5, burrata 5/7, chicken wings 5/6) and properly added a date mark. REPEAT7 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee handling pizza dough and clean equipment without a hair restraint on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in less than required concentration of quat sanitizer solution (50 ppm quat). -CDI- PIC remade sanitizer to proper concentration (200 ppm).

4-501.11 Maintain equipment in good repair. -Observed flip top lid on salad prep unit and left-side pizza prep unit not properly closing/remaining open. Repair flip top lids. -Observed shelf inside salad prep unit broken and slanted, preventing it from properly holding food. Repair 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 buildup of food residue along gaskets in coolers. Observed dark lines and buildup of food residue on prep board at salad prep unit (PIC stated prep board is not a food contact surface). Observed food residue build-up in interior of cooler drawers. Increase frequency of cleaning. -REPEAT-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed oven cleaner stored inside handsink by office-CDI- Food employee moved cleaner to make hand sink accessible. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed burrata in prep top above 41F. PIC stated burrata was recently moved to ambient air to allow for cooler cleaning, causing it to rise in temperature. All other TCS foods in the prep unit were properly cold holding at or below 41F. -CDI- PIC moved burrata to WIC for rapid cooling. By end of inspection, EHS observed burrata cooling at sufficient rate to reach 41F. 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 shredded brussel sprouts held past their 7-day timeframe (prep date of 1/2). -CDI- PIC voluntarily discarded the brussel sprouts. -Observed mozzarella sticks with date mark extending past the 7-day timeframe (1/1). PIC stated mozzarella sticks are pulled from the freezer each day, and any leftover at the end of the night are discarded. PIC stated the container with old date mark was not changed. -CDI- PIC changed container to clean pan. EHS stated that foods held at refrigeration for less than 24 hours do not require date marks, yet the pan should be consistently changed each day. -Observed chicken nuggets with date mark extending past the 7-day timeframe (1/1). PIC stated chicken was pulled from freezer today, yet the container with the expired date mark was not changed. PIC stated chicken typically stays at refrigeration for 2 days, therefore requiring proper date mark. -CDI- PIC changed pan and properly added date mark. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -Observed handle for mozzarella cheese scoop submerged within the mozzarella. -CDI- PIC removed handle from food.

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 buildup of food residue along gaskets in coolers. Observed dark lines and buildup of food residue on prep board at salad prep unit (PIC stated prep board is not a food contact surface). Observed food residue build-up in interior of cooler drawers. Increase frequency of cleaning. -REPEAT- Improvement noted since last inspection in cleanliness of tall reach-in cooler containing pizza dough. Continue cleaning procedures throughout facility.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed handsink by office blocked by large mixing bowl. -CDI- Food employee moved bowl to make hand sink accessible.

3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed small piece of plastic/cardboard inside flour bin. Ensure food is protected from potential contaminants. -CDI- PIC removed contaminant from food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in too strong chlorine sanitizer (test strip was bleached). -CDI- PIC diluted sanitizer to 100ppm chlorine.

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 buildup of food residue along interior of tall reach-in-cooler. Observed dark lines and buildup of food residue on prep board at salad prep unit (PIC stated prep board is not a food contact surface). Observed dark buildup inside lowboy cooler storing whole fruits and along gaskets. Increase frequency of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other approved alternative for hand drying at hand sink next to dish machine. CDI PIC provided paper towels Repeat 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at one hand sink

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed few containers stacked clean with residue/debris on inside, food contact side of equipment. Observed can opener with debris and residue. CDI All equipment was taken to dish are for re wash. Repeat. No escalation in points, improvement. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up beginning on white plastic surface of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made pesto with fresh garlic and oil. CDI Item had just been removed and placed on counter for less than 20 minutes, items taken back into WIC to re cool quickly. Unless holding pesto on TPHC pesto has to be held at proper temperature. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk and brisket opened/prepared days prior with no date mark. CDI PIC voluntarily discarded milk and date marked brisket. Repeat. 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 . 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 milk and brisket opened/prepared days prior with no date mark. CDI PIC voluntarily discarded milk and date marked brisket.repeat No escalation in points due to marked improvement. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covering on food employee engaging in food preparation.

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 fronts of all cooling and heating equipment, underneath side of flip tops, inside RICs with heavy residue, buildup and debris. Needs more detailed and frequent cleaning. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purse and phone on counter tops of prep area. PIC removed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified protection manager on site when inspection began. CDI PIC with certification showed up 1/2 through inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other approved alternative for hand drying at any hand sink in prep area. CDI PIC provided paper towels and all food employees re washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous containers stacked clean with residue on inside, food contact side of equipment. CDI All equipment was taken to dish are for re wash. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed pink in color chicken wings that PIC stated were par-cooked. When asked what temperature the par cooking was done, PIC state 140-145F. When asked when temperature these two containers were cooked to, PIC stated it was unknown. GM arrived during inspection and clarified that the procedure was to cook to 165 initially, then cool, then reheat. CDI PIC voluntarily discarded as appearance was pink and there was an unknown final cook temp.

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 open bag of vegan mozzarella cheese with no date mark. CDI PIC did not know date of open and voluntarily discarded. 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 . 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 several items held past 7 day expiration date. Cheese sauce with canned chili 11/27, cooked cauliflower 11/29 and 11/26, cooked noodles 11/27. VR required 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of sanitizer with no label. CDI bottle was labeled.

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 fronts of all cooling and heating equipment, underneath side of flip tops, inside RICs with heavy residue, buildup and debris. Needs more detailed and frequent cleaning. 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 floors along edges with debris and residue. Repeat 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 chipping and peeling paint on floor. Needs resurfacing.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a large plastic container in handsink bay across from WIC. CDI Large container moved.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine testing 0ppm for chlorine sanitizer. Primed sanitizer and re ran dish machine, still 0ppm. CDI PIC wash, rinsed, sanitized three bay sink and put sanitizer in sanitizer bay. Will submerge all items after dish machine. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few items throughout facility not holding 41F and below. Closed lids on prep top and items came down. Item, crumbled pepperoni, in RIC with no known last time of 41F and below was voluntarily discarded. 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 bottles of oils and other working liquids with no labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly flying around in the prep area, and rodent feces on the floors in small amounts in various areas through out facility. Repeat

4-501.11 Maintain equipment in good repair. Observe missing or peeling sealant at dish machine area. Reseal table to wall.

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 fronts of all cooling and heating equipment, underneath side of flip tops, inside RICs with heavy residue, buildup and debris. Needs more detailed and frequent cleaning.

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 floors along edges with debris and rodent fecal matter. Repeat 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 chipping and peeling paint on floor. Needs resurfacing.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed no hand wash before donning gloves to initiate in preparing food. CDI EHS redirected employee to wash hands and don new gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two handsinks with no paper towels. CDI PIC resupplied paper towels at each hand sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent fecal matter on floor around water heater. Great improvement from last inspection. Reduce to 1/2 points. Repeat

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 not separated from the in use cans. Designate separate area for dented cans for return. CDI PIC removed can.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covering on food employee engaging in food preparation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several items stacked clean “wet nested”. Pyramid stack clean and sanitized equipment until fully air dry before stacking.

4-501.11 Maintain equipment in good repair. Observed tops on two of the prep units broken on hinges. Still close and seal properly. Needs repair or replace.

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 floors along edges with debris and rodent fecal matter. Repeat 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 chipping and peeling paint on floor. Needs resurfacing.

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 date marking incorrect throughout facility. Adding 7 to day of prep rather than 6. EHS discussed mistake. VR required. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer on hand at facility. VR required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent fecal matter along edge of walls, on shelves and other non food contact surfaces. Observed no evidence of fecal matter on food or food contact surfaces. Detail cleaning, frequency of cleaning, and increase pest control required. Repeat

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 fronts of all cooling and heating equipment, underneath side of flip tops, inside RICs with heavy residue, buildup and debris. Needs more detailed and frequent cleaning. 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 floors along edges with debris and rodent fecal matter. Repeat 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 chipping and peeling paint on floor. Needs resurfacing.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee about to stack flat pan that had been previously cooling on cooling rack (bottom no longer considered cleaned and sanitized) directly on top of another pan of cooling chicken so that the chicken would directly touch the bottom of the above pan. CDI. PIC moved pan to own rack in WIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed couple pizza pans stored as clean with food debris. Observed serving bottle stored as clean with residue on the inside. CDI. All items moved to dish are for re wash. Repeat 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on white plastic in ice machine. Needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep unit across from pizza oven holding above 41F for unknown amount of time. Tested ambient which was holding 41F and below, but kept all tops and doors closed for 20 minutes and temperatures for all items rose to around 46-48F. PIC voluntarily discarded all out of temperature items and will put TCS items on emergency TPHC until unit is repaired. TPHC paperwork written up and VR required. Bottle of fresh garlic, oil, and basil (pesto) made two days prior sitting on prep top warm to touch, PIC did not know how long it was sitting in ambient temperature. PIC voluntarily discarded 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly and fly flying around. Small amount of evidence of mice along edges of floor where meets wall. More frequent detail cleaning.

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 build up and black residue on ice machine where door hinges and just above on metal, on metal shelving in between grill top and fryer. Need more frequent cleaning. Repeat. Observed improvement from last inspection. No escalation in points.

5-501.17 Provide a covered waste bin in female restrooms. Observed one female restroom without covered waste bin.

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 floors along edges with debris. 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 chipping and peeling paint on floor. Needs resurfacing.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food in package on prep surface of prep top across from fryer. CDI. PIC moved items to designated area on shelving above. Repeat.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed container of kimchi uncovered with shredded cheese dropped in it from prep top above in reach in cooler, PIC discarded. Repeat CDI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Pan stacked as clean had food debris. Bottles for dressings and sauces stored as clean with residue and debris on the inside. Items moved to dish area for reclean. CDI 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground sausage in RIC holding above 41F. No one could account for temperature. PIC discarded item. Dressings in prep top with dairy and garlic and oil were holding above 41F, PIC stated they had been in unit all night, unit was functioning properly. Dressing bottles standing above cool line in prep unit. Advised to place bottles in RIC. PIC voluntarily discarded. CDI 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 .

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 multiple items past 7 day date marking: truffle sauce with cooked mushrooms and cooked onion 4/27, chickpeas and red peppers with date mark of 4/28. Items were voluntarily discarded. CDI No escalation of points, different violation. 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 doors, drawers, fronts of all equipment with splash, heavy residue and buildup. Need more frequent cleaning. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed shoes sitting on top of ice machine. PIC removed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand wash sink near prep sink with no soap. PIC supplied soap. CDI

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers not in cooling phase, from previous night, with no tops on containers.

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 mozzarella, marinara cups, milk, bag of lettuce, meatballs, fresh garlic and oil, with no date marking. PIC discarded mozzarella, garlic and oil, and bag of lettuce, placed date marks on marinara, meatballs, and milk. CDI 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 .

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 scoop for raw sausage with handle in container. PIC removed. CDI

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 doors of coolers and shelving with buildup and splatter. Need more frequent cleaning.

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 floors throughout facility with buildup and debris. Need more frequent cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present during inspection with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Pizza sauce that was prepared yesterday measured 44F. Pizza sauce prepared at 11AM today measured 63F at 3:30PM. TCS foods prepared from room temperature ingredients must cool to 41F within 4 hours. CDI - Pizza sauces discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Cheese bread measured 100F on top of oven. PIC states that cheese bread is held there during service and discarded every 4 hours. CDI - PIC e-mailed TPHC form to fill out so establishment can use time as a public health control. Ensure the cheese bread is marked times when using TPHC.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Brunch menu missing consumer advisory and main menu missing mark to denote which foods may be ordered undercooked. VR - Verification required within 10 days that consumer advisory’s have been added to the menus.

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 please visit: http://meck.co/FoodSafety 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 . Pizza sauce cooled in large plastic containers. Use smaller portions or pre-chill cans of sauce so it can cool to 41F within 4 hours. CDI - Pizza sauces discarded. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of fruit flies at bar. Contact pest control for solutions to fruit flies. Keep food at bar covered to prevent contamination from pests.

4-501.11 Maintain equipment in good repair. Torn gaskets present on sandwich cooler doors, drawer cooler, and pizza cooler. Replace torn gaskets. 0 pts.

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 vomitus response kit or written procedures. VR

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee handle soiled cloth then attempt to donn gloves without first washing hands. CDI= PIC had him wash hands Repeat Violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few utensils with slight residue and sticker residue stored as clean. CDI removed to re clean

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

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed clean ladles on lids not visibly soiled. No points.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacking.

2-501.11 Clean-up of Vomiting and Diarrheal Event observed facility has no procedures or response kit.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed food employee re-contaminate hands on handles after hand wash. CDI- coached ; hands re-washed 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donning gloves without immediate hand wash prior to. CDI- coached ; hands washed

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed bar hand sink to have no towels or soap stocked. CDI- restocked ; Bar not open until 5pm

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed boxed produce stored over ready to eat containerized foods. CDI- reorganized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils stored as clean with some residual food debris present. CDI- removed to re-clean

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 multiple containers of cooked meats on day 8 or 9 from date mark. CDI- voluntary discard

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed incomplete consumer advisory for undercooking of hamburgers. CDI- corrected on site

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of food stored on floor in walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on cutting board.

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 in use utensils stored vertically between units.