LUCKY STRIKE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a few bowls, plates, and a chopper stored as clean with visible food debris present. CDI- Items were taken to dish area to be w/r/s. **EHS is deescalating points due to an overall improvement. Far less dishes were with food debris present compared to the last inspection.** **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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed crema, ranch, salsa and sliced tomatoes holding in prep #1 above 41F. Ambient temperature of the unit was 38F and all other products in unit were 41F or below. EHS observed the grill drawer and food inside to be holding above 41F. Food inside the unit ranged from 43-47F. Ambient air temperature was 45F. EHS observed the counter top cold holding equipment used for pizza station was unable to maintain TCS foods at 41F or below. Food inside the unit ranged from 55-65F and the ambient air temperature was 45F at the end of the inspection. CDI- All items inside the units were voluntarily discarded by PIC. Facility is going to keep items from grill drawers in three door lowboy unit on the line. PIC is going to use ice and temperature logs for pizza unit. EHS advised that logs should be completed at least every 3 hours. -1.5- 3-day VR 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed several gnats present during the inspection. **REPEAT** -1-

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. Observed that walk in cooler floor is not smooth and easily cleanable. The floor in the walk in is lifting and resulting in food debris build-up. Observed rusting shelves in lowboy units on the line. **REPEAT** -1-

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 visible residue present on exterior of equipment and interior of equipment on the line. Observed heavy debris present on both walk in cooler floors. EHS observed storage racks throughout facility in need of more frequent cleaning. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. EHS observed cold water knob at handsink was not functioning properly. Facility has good water pressure at least 100F. Repair the cold water knob. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf EHS observed no soap at the hand sink on the line. CDI- PIC replaced the soap in the dispenser. **REPEAT** -1-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P EHS observed watermelon, cantaloupe, blueberries, strawberries and limes with visible fuzzy growth present. CDI- PIC voluntarily discarded the fruit. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine actively being used with 0ppm of sanitizer present. CDI- PIC was able to get the dish machine to pull sanitizer **REPEAT** -3- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a multiple metal containers with visible food debris present. CDI- Items were taken to dish area to be w/r/s. -3- **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 .

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). EHS observed the following items being held beyond 7 day allotment for TCS foods. EHS is reflecting the prep dates for these items. - 4/9 nacho meat -4/11 queso - 4/9 sliced tomatoes - 4/6 crema -3/28 sliced tomatoes - 4/6 pico (x2) The following items had no date mark: - bacon aioli, slaw, lettuce (x2), salsa, shredded cheese, cut watermelon (x2), cut cantaloupe (x2), cut honeydew. CDI- PIC voluntarily discarded all items that were beyond 7 were voluntarily discarded. **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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed several gnats present during the inspection. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed several metal pans stored as clean and stored wet. -0-

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. Observed that walk in cooler floor is not smooth and easily cleanable. The floor in the walk in is lifting and resulting in food debris build-up. Observed rusting shelves in lowboy units on the line. **REPEAT** -0.5-

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 visible residue present on exterior of equipment, heavy debris present in the walk in cooler floor. **REPEAT** -1-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. EHS observed that one of the facility dumpsters do not have a drain plug. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap present at back hand sink near dish area. CDI- PIC replaced the soap. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine actively being used with 0ppm of sanitizer present. PIC contacted ecolab to service the dish machine. Facility is to use 3-compartment sink to sanitize dishes. 3-day VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few plates/bowls with visible food debris present. CDI- Items were taken to dish area to be w/r/s. -3- **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 .

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 Observed shredded cheese and tomato sauce in a prep unit with no date. Observed slaw in the WIC with a prep date of 12/29. Observed crema with a date mark of 1/1-1/8, meaning the item is date marked for 8 days. CDI- PIC labeled the shredded cheese a tomato sauce as employee onsite was able to verify items were prepped the day prior. Slaw was voluntarily discarded and crema date mark was corrected. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 several squeeze bottles and spices on the line without labels. -1- **REPEAT**

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. Observed that walk in cooler floor is not smooth and easily cleanable. The floor in the walk in is lifting and resulting in food debris build-up. Observed rusting shelves in lowboy units on the line. -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 visible residue present on exterior of equipment, heavy debris present in the walk in cooler floor. **REPEAT**

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous pans stacked on top of each other with sticker residue present on the outside of the pans. EHS discussed with PIC that the sticker residue causes an issue with food contact surfaces once stacked on top of each other. CDI - PIC removed pans to three compartment sink to wash, rinse, and sanitize. **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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, salsa cut tomatoes, and shredded cheese in the prep top unit that were above 41F. See temperature chart. CDI- PIC placed items in WIC to rapidly cool as they had been placed on the line less than 2 hours ago. Salsa and lettuce 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 oil, water, and sauces not bearing labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen during inspection.

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 food without the use of a hair restraint. CDI- Employee donned a hat.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet nesting among the dishes stored as clean. Equipment and utensils shall be air dried.

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 build-up in bottom of lowboy prep units. Observed build-up on lower sections of prep tables. Heavy debris present in prep unit gaskets. Exterior of equipment needs to be cleaned more frequently. **REPEAT**

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was hired two weeks prior to inspection. When asked about employees reporting agreement PIC was knowledgeable about when to exclude/restrict employees from work but did not know about employee reporting agreement. Facility has reporting agreement posted on ice machine at the bar area. EHS advised that a training should occur more frequently in regards to employee health to ensure all employees are aware of their responsibility to report illnesses. CDI - EHS reviewed employee reporting agreement with PIC and observed signed copies of employee reporting agreement. PIC stated they will increase training on employee health. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed hand sinks missing hand washing sign. CDI - EHS provided hand washing signs and PIC posted them at each hand sink. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer soiled with food residue on blades. Observed numerous pans stacked on top of each other with sticker residue present on the outside of the pans. EHS discussed with PIC that the sticker residue causes an issue with food contact surfaces once stacked on top of each other. CDI - PIC removed pans to three compartment sink to wash, rinse, and sanitize. (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 .

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 black beans and watermelon held beyond 7 days. PIC stated those items were supposed to be discarded and are no longer used for menu. EHS observed cut melons from the bar stored in WIC without a date. EHS advised if items are going to be held in WIC then they should also have a date of when they were cut. CDI - PIC discarded watermelon and black beans. PIC added label to when melons were cut for the appropriate days. EHS observed a good control of date marking throughout the facility besides two items out of date. PIC showed excellent knowledge of date marking procedures and has good active managerial control. No points taken. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed reach in cabinets of make unit with black build up and debris present around the seal of the door frame. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to both dumpsters with doors ajar. Doors shall be closed to prevent harborage of pests and rodents. REPEAT. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed numerous items and litter collecting in garbage area not necessary to operate. Remove unneeded equipment and litter from waste area to avoid harborage of pests and rodents. (0.5)

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. PIC stated utensils such as spatulas and tongs set on the grill are only cleaned once a shift, typically at the end of the day. CDI- Items were taken to dish for wash, rinse, and sanitizing. PIC was advised to clean utensils that come into contact with food every 4 hours. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pizza sauce held over night in make table with no date marking. Other items in make table were prepped today but not bearing labels. PIC was advised to label those if held over night. Mozzarella cheese found under make table beyond 7 day window. Numerous items in bottom shelf of make table and WIC had expired products by facilities date marking standards (5 days) and were discarded. Chimichurri found in WIC was made today but had date labels from other items still on container. CDI- PIC labeled items made today and voluntarily discarded items that had expired beyond seven days. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of flour not bearing label. CDI- PIC labeled item. REPEAT.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet nesting among the dishes stored as clean. Equipment and utensils shall be air dried. 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 inside of make table accumulating food debris and residue. Increase cleaning frequency to prevent accumulation. REPEAT.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug. Replace drain plug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and doors open. CDI- PIC closed doors and lid.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dust pan and broom in front of the handsink (back warewashing area). CDI - Food handler removed the cleaning tools.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dishmachine sanitizing at 0 ppm, saw that the sanitizer jug was empty. CDI - Food handler replaced the sanitizer and primed, dishmachine is sanitizing correctly. 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 ranch dressing and honey mustard at 69F. CDI - PIC discarded the dressing. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar bin no properly labeled. Label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around the ice machine on walls and ceiling. Contact your pest control to see out the source.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler without a beard guard. Provide.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans on the drying rack wet stacked. Allow to dry prior to stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting board on the prep top cooler heavily scratched and scored. Replace to resurface. 4-501.11 Maintain equipment in good repair. Observed sugar lid damaged/cracked. 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 interior of the prep top cooler accumulating food debris and residue. Clean and maintain.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with food debris. CDI- PIC put can opener in 3 comp sink for washing. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-portioned mozzarella cheese above 41F. CDI- PIC put mozzarella cheese bags into freezer to cool to 41F. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility using 4 hour TPHC for hot held items in steam well without written procedure. CDI- PIC and EHS wrote TPHC procedures together and posted. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 two secondary containers of dry goods without labels. CDI- PIC labeled containers.

4-502.11(A) Maintain utensils in good repair. Observed 4 rubber spatulas missing rubber and burned. CDI- PIC voluntarily discarded spatulas.

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 walls and ceiling in dish pit area and around equipment on cook line. Clean.

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 open employee drink on prep table. CDI PIC moved drink. REPEAT

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 raw ground beef on tray with a box of raw chicken in WIC. CDI PIC moved ground beef. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine with buildup around shoot. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed thermometer stored with food debris. EHS advised PIC to provide alcohol wipes for kitchen staff to use on thermometer. CDI PIC cleaned and sanitized thermometer. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cook with no head covering.

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 single service sauce cups being used in TCS foods in prep top. CDI PIC removed cups. EHS educated PIC on using utensils with a handle.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing lying on top of boxes of food, and 2 cell phones on prep table. CDI PIC moved all employee clothing and possessions. REPEAT

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed chick-fil-a to go cup on the top of shelf in WIC over food. CDI - cup was removed by PIC.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed mop bucket and fan blocking handsink. CDI - Mop bucket was moved.

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 raw chicken over shell eggs in WIC. CDI - Manager corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage in flip top at 46F. CDI - Sausage was voluntarily discarded. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep surface. Needs to be stored in sanitizer.

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 on top of dish machine. Needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee headphones at prep sink. CDI - Employee removed headphones.

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 cut cantaloupe and watermelon without prep date. CDI-Items date marked. 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 chemical/cleaner spray bottles in kitchen without label. CDI-PIC labeled with marker.

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 to-go boxes stored on shelf out of protective packaging with food contact surface exposed.

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 Observed portioned seasoned grilled chicken bearing date that was past discard date in cooler drawer below grill. CDI-Item discarded. Observed portioned precooked steak past labeled discard date in cooler drawer below grill. CDI-Item was recently replenished and pan had not been turned over nor had date marking sticker been corrected for new batch of food. Educated employees and PIC about date marking, prep day counting as day 1 for date mark/discard. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at handwashing sink near prep line. CDI-Paper towels replaced.

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 tomatoes and cooked wings past discard dates. CDI- PIC discarded food.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink across from 3 comp that was blocked by trashcan and fan. Observed pitcher of water and drink mixes stored in front of handwashing sink in bar area. CDI- All items were moved to allow access to handwashing sink.

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 dicer with leftover food residue on blades. CDI-PIC placed item in dish pit to be rewashed. REPEAT. **Points reduced to half deduction based on improvement since last 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 bins of flour and breader unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on floor in outdoor walk-in freezer. Observed ice used for drinks at bar was uncovered next to handwashing sink. CDI-PIC instructed employee to cover ice bin with lids.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths in bar area. 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 no food contact surfaces of metal pans stacked with some food debris around the lip of the pan. Provide protection from contamination while in storage. Minor cleaning needed in reach-in freezer and bottom of hot box.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open while dumpsters full of refuse. REPEAT *Points not escalated due to much improvement from last inspection. Dumpster area is not being maintained and miscellaneous items such as boxes, refuse and couch are now removed from dumpster pad area.

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 Chlorine sanitizer at bar dish machine was not registering (0ppm) due to the Eco San being empty. CDI-Eco San was refiled during inspection and achieved the correct sanitizing concentration (about 100 ppm). Repeat 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 a few food containers on clean rack above 3 comp sink with leftover sticker residue and food debris on food contact surface. CDI-Items were returned to dish machine.

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 . Items prepared yesterday - chili, queso, marinara - were not marked with prep date. CDI- EHS allowed PIC to date mark items with yesterday's prep date.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of food on floor in outdoor walk-in freezer. Observed ice used for drinks at bar was uncovered.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket of sanitizer containing wiping cloths - sanitizer concentration was 0ppm. EHS assisted employee and PIC with sanitizer dispenser and water temperature at 3 comp and bucket was refilled with quat at 200-400ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers wet stacked on clean dish rack above 3 comp sink.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Facility did not have chlorine test strips for dish machines sanitizer at bar and in kitchen. CDI-EHS provided several chlorine test strips to PIC and PIC contacted Eco Lab to obtain test strips during inspection. Repeat.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open 5-501.115 Maintaining Refuse Areas and Enclosures - C. Observed bags of waste, wood pallets and old furniture scattered on the ground around the dumpster and cardboard receptacles. Lots of buildup and debris on grease traps. Refuse shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Repeat

2-501.11 Clean-up of Vomiting and Diarrheal Event. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to email addresses on file.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed tall standing fan obstructing hand sink across from 3-compartment sink. CDI - Obstruction removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed Quat sanitizer at dispenser at 3-compartment sink at 0-50 ppm. CDI - PIC contacted Ecolab repair technician to service chemical dispenser. Ecolab specialist arrived during inspection to service dispenser and provide Quat test strips. PIC remade sanitizer and concentration now at reading 150-200 ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on interior walls of ice machine.

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 cut lettuce over 7 day date mark requirement. Item dated 10/7-10/13. CDI - PIC voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottle of cleaning agent in bar area. PIC could not determine cleaning agent. CDI - PIC voluntarily discarded.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed Quat test strips unable to detect proper sanitizer concentration due to kit being water damaged. CDI - PIC contacted Ecolab and technician arrived onsite during today’s inspection with Quat test strip canisters.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed several cambros stored as clean with labels present on exterior non-food contact surface.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard and dumpster sliding doors left open. 5-501.115 Maintaining Refuse Areas and Enclosures - C. Observed bags of waste, wood pallets and old furniture scattered on the ground around the dumpster and cardboard receptacles. Refuse shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.