VINYL

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed fruit flies to be throughout the kitchen/bar prep areas.

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 an in use ice scoop to be stored directly on top of the ice machine. CDI - Ice scoop moved to holster on the side of ice machine.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed the employee health policies on file to be outdated in that they only contained one form of salmonella not both typhoidal and nontyphoidal. CDI - EHS provided paper copy of the MCPHD updated employee health policy containing both forms of salmonella and onsite employees signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of blanched fingerling potatoes to be at temperatures of 45-46F in the cookline lowboy refrigerator. PIC stated that during his morning check they were observed at 41F but they were in and out of the lowboy often during prep this morning. No other items observed out of temperature in the unit. CDI - PIC relocated to WIC to rapidly cool. 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 .

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 the interior bases of the refrigerated drawers holding the raw chicken to have accumulations of food debris. - Observed the exterior of the cookline equipment, specifically between the fryers and flattop grill, to have accumulations of grease/food splatter. 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 the ceiling tiles in the kitchen to have accumulations of dust/debris around all ceiling fans/vents.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed 2 insert containers of raw burgers and one insert container of raw shaved beef stored in the top drawer the grill refrigerated drawers, directly above uncovered insert containers of raw cod in the lower drawer. CDI - Storage order rearranged so that raw fish is now in the top drawer and raw beef is in the lower drawer. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 an insert container of cooked onions in the cookline opentop refrigerator that was dated 11/13, making today day 9. - Observed an insert container of garlic confit in the WIC that was dated 11/14, making today day 8. CDI - PIC voluntarily discarded both insert containers. 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 - Observed 2 chemical spray bottles containing blue and yellow liquids to not be labeled as to their contents. CDI - PIC labeled both bottles.

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 the interior bases of the cookline lowboy to have accumulations of grime/food debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the blade to the table mounted can opener to have an accumulation of food debris/black grime on its surface. CDI - PIC placed at dishpit to be W/R/S. 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 2 containers of raw chicken sitting out on the prep table at temperatures of 44-46F. No active prep was observed. PIC stated that an employee had taken it out to prep and then went on break. EHS advised to not remove TCS products from temperature control until they are ready to work with them. CDI - PIC placed back into WIC to rapidly cool back down. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed both cookline wiping cloth bucket solutions to be testing at <50ppm quaternary ammonia. CDI - PIC changed solutions as they were from a few hours prior. Retested at 150-200ppm.

5-205.15 Maintain a plumbing system in good repair. - Observed the cold water handle to the cookline handwash sink to be broken in that it does not turn on the water and just continuously spins.

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 Garlic cream (2-22), hummus (2-25), pickled peppers (2-25), and onion dip (2-24) were held past 7 days from preparation. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal pans stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Bluetooth speaker observed on top of container of chips. Store personal items in a separate location away from food. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large amount of pans found with linty residue on them. Ensure staff do not use cloth towels to dry utensils. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Cook preparing food with bracelet on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using cloth towel to dry clean dishes after they came out of the dish machine. Utensils must be air dried after washing. Do not use cloth towels to dry clean dishes. 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. Hole in wall above hot holding unit. Repair hole. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC with active food protection manager certification arrived after inspection had already began. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using cloth towel to dry clean dishes. Do not cloth dry clean dishes. Allow utensils to air dry after washing. 0 pts.

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: 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a meat liquid reduction cooling tightly covered. CDI-Container was vented to increase cold air flow.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado in sandwich cooler prep top with sticker on its husk. Wash fruits and vegetables before use. Remove stickers during wash process.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored over prep table. CDI-Drink was voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle. PIC stated the bottle contained degreaser. CDI-Correct label was added to sprays bottle. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed WD-40 stored over slicer and prep sink. CDI-PIC relocated WD-40 to avoid contamination with equipment.

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: 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed hard boiled eggs cooling in a tightly packed and covered container. CDI-PIC placed eggs on a sheet tray in the WIC to quickly cool.

3-302.15 Wash fruits and vegetables prior to use. Avocado in sandwich cooler top still had sticker on its husk. Wash fruits and vegetables before use. Remove stickers during wash process.

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 buildup on underside of slicer. EHS discussed more thorough cleaning of non-food contact surfaces with PIC.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Tong observed in hand washing sink basin in kitchen. Do not use hand washing sinks for any purpose, but hand washing. CDI - Tong removed by PIC. 0 pts.

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 1 pan of chorizo was labeled with prep date of 3-26 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded chorizo. 0 pts. 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 .

3-501.15 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 Falafel was cooling in bottom of sandwich cooler at 68F and Scotch eggs in drawer cooler measured 61F and was cooling. Use walk-in cooler or freezer to cool TCS foods, not coolers on line. CDI - PIC spread out items on to sheet pans and moved to walk-in cooler to continue cooling. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . 6 pans found with visible food residue on them and were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans taken to dish machine. Kept at half credit due to no increase in severity from last inspection. 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 . 1 portion of brie cheese was not labeled with date. PIC stated it was opened yesterday. TCS ready-to-eat foods must be date marked. CDI - PIC placed date label on container. 0 pts.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Fish observed sitting directly on cloth towel in walk-in freezer. Do not contact food with linen. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Avocado in sandwich cooler top still had sticker on its husk. Wash fruits and vegetables before use. Remove stickers during wash process. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of pans stacked while still wet. Utensils shall be air dried prior to stacking. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 deli slicer, one knife, and a few glasses with food and debris present. CDI - Items moved to 3 comp sink to be washed, rinsed, and sanitized. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 . Observed one container of ham holding at 44F in prep top. Ham had been in unit overnight. Items were stacked over cooling barrier line. Middle to end of ham in container reading 41F. Top layer of ham voluntarily discarded. All other items in unit reading below 41F. - 0 -

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 water and few deep containers of spices/powders without labels. Label as needed. - 0 -

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 to shelving inside of reach in cooler next to prep sink. Observed sweeping needed to walk in freezer floor. - 0.5 -

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 sanitizer/detergent/rinse dispenser accidentally knocked off dish machine at bar. CDI - Dispenser plugged back in - dish machine reading 100ppm chlorine sanitizer. - 0 -

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 . Observed cucumber/corn salsa (78F), and boiled peanuts (78F) cooling tightly covered in walk in. Items reflected a 1F drop in 30 minutes. CDI - Items spread out onto sheet pan and placed in freezer for rapid cooling. - 1.5 -

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 . Observed cucumber/corn salsa (78F), and boiled peanuts (78F) cooling tightly covered in walk in. Items reflected a 1F drop in 30 minutes. CDI - Items spread out onto sheet pan and placed in freezer for rapid cooling. - 0.5 -

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 of Dijon mustard in walk in cooler. CDI - Can moved to be sent back for credit. - 0 -

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoops stored with handle contacting ice in bar ice bins. CDI - Scoops removed. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed backpack stored on prep table. CDI - Backpack moved. - 0.5 -