GILDE BREWERY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed multiple items in lowboy drawers (under hot holding well) were above 41F. Ambient air temperature of the unit was 49F on EHS thermometer and 51F on facility thermometer that is kept in the unit. After 30 minutes there was no change in temperature. PIC voluntarily discarded all TCS food. Facility is not going to use the unit until it has been repaired. Facility is going to use other cold holding unit until it is repaired. PIC stated Vendor will be onsite tomorrow morning. -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 .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few items in walk in cooler #1 that were uncovered and no longer in the process of cooling. EHS advised PIC that once items are done cooling they should be covered to protect them. -0-

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 goat cheese held beyond 7-days (2/24 discard date). Observed the following items with no date mark: Leberkase, heavy cream, and gravy. CDI- PIC voluntarily discarded the goat cheese. EHS allowed PIC to date mark items as they were present during prep. -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 .

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. Observed cooked red cabbage cooling on the counter at 114F at 3:57PM. Food employee stated that they had finished cooking the cabbage at 1:30PM. The product missing the 2 hour cooling window to reach 70F. CDI- PIC voluntarily discarded the item. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed that the lowboy across from the fryers/grill was not able to maintain TCS foods at 41F or below (see temperature chart). Ambient air temperatures of the unit was 43F. PIC voluntarily discarded the items in the unit that were above 41F and items found to be at 41F or below were moved into the walk in cooler. 3-day VR required. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked cabbage sitting on the counter cooling. Not active stirring or cooling process where observed. CDI- Cut cabbage was discarded. EHS discussed proper cooling methods with PIC. **REPEAT** -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items used for catering stored on the floor in storage closet.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed back flow preventer at mop sink with a splitter value. The currently black flow preventer is rated for noncontinuous pressure. Observed splitter value, water turned on and hose nozzle attached rending the backflow preventer inoperable due to continuous pressure. CDI- PIC turned off water and removed hose nozzle. PIC stated they will get additional black flow preventer.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- Observed employee health policy that did not include restrictions and exclusions. -CDI- EHS provided PIC with Spanish handout and emailed English copy. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 items improperly date marked and past date mark: queso fresco 6/22-7/13 (discard should be 6/29), carm onions 6/20-7/11 (discard should be 6/27), corn dogs 6/11-7/2 (discard should be 6/18), rice 6/21-7/5 (discard should be 6/28), housemade curry sauce containing tomato paste, garlic, and onions 6/19-7/10 (discard should be 6/26), canned mushrooms 6/4-7/4 (discard should be 6/11), fruit salad containing cut melon 6/22-7/2 (discard should be 6/29), and mushrooms 6/22-7/6 (discard should be 6/29) and items past date mark: meatballs 6/13-6/20 and beer cheese 6/15-6/22. Observed housemade potato salad with no date mark. -CDI- PIC properly date marked items and discarded items past date. -1.5- **FACILITY CURRENTLY INCLUDES TIME ON DATE MARK LABELS** 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed pasta noodles cooling at a low rate. Items were found cooling in a bus tub densely packed with little air flow. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller quantities on sheet trays to facilitate rapid cooling. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed wings stored on floor in WIF. -CDI- PIC relocated items. **REPEAT** -1-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean dishes. -CDI- EHS educated food employee on proper air drying techniques. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink to rinse thermometer. Observed another PIC use handwashing sink to fill up a water container to calibrate thermometer. -CDI- EHS educated both on proper use of handwashing sink. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed ghoulish hot holding at 124F. -CDI- Items reheated to 188F. -0- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of fries stored on floor in WIF. -CDI- PIC relocated items. -0-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored on top of ice machine. -CDI- EHS educated PIC on proper storage of ice scoops and PIC removed. 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 in-use utensils stored under grill. - CDI- EHS educated PIC on proper storage of in-use utensils and PIC removed items. -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and greasy residue on dishes stored as clean. Observed sticker residue on containers stacked on top of each other causing the food contact surface of other clean dishes to be contaminated. -CDI- PIC moved items to dishpit to be W/R/S. -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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf.-/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 no date mark on potatoes and Brussels sprouts in cold drawers. Observed no date on fingerling potatoes in WIC. Observed potato salad in WIC date marked 7/14-7/19. Per PIC, items without a date mark had been prepared yesterday and potato salad had improper date mark. -CDI- PIC properly date marked items. -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 .

3-501.19 (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.-/3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed PIC holding fries on time without any written procedures and with no time stamp. -CDI- PIC voluntarily discarded items. EHS provided TPHC form to PIC and assisted PIC in filling it out. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no label on spray bottle. Per PIC, items were sanitizer. -CDI- PIC properly labeled items. **REPEAT** -1-

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed vinegars, soy sauces and cooking wines stored under prep sink. **REPEAT** -1- 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. Observed cloth towel stored on top of bread near grill area. -CDI- PIC removed items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1- 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean pots and pans stored under hood system where condensation from oil is leaking into clean items.

5-205.15 Maintain a plumbing system in good repair. Observed standing water near prep sink. When EHS asked PIC about water, PIC stated there was a leak under the sink. Per PIC, work order has been placed. Repair. -0-

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 dust/debris buildup on walls, ceilings and vent cover near 3-comp sink. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in WIC. -CDI- PIC relocated items. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink near prep sink. -CDI- PIC replenished paper towel supply. -0-

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 stored behind raw pork and veal in cold drawer creating a potential for contamination. -CDI- PIC corrected storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef stored behind raw cabbage in cold drawer creating a potential for contamination. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P- Observed final rinse temperature of dish machine at 145F for several attempts. At the last attempt, dish plate read 157F. **3DAY VERIFICATION REQUIRED** **FACILITY AGREES TO NOT USE MACHINE AND WILL USE 3-COMPARTMENT SINK UNTIL REPAIRS HAVE BEEN MADE** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed two spray bottles near hand sink with no labels. Per PIC, contents were sanitizer. -CDI- PIC properly labeled bottles. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chicken cordon blue cooling in a covered container with items stacked on top of each other. Observed sauerkraut cooling in bus tub with lid. -CDI- PIC placed chicken in freezer and removed lid to facilitate rapid cooling and separated sauerkraut into two metal containers without lids. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 oils, vinegar, waters and liquid margarine on cook line with no labels. **REPEAT** -2-

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed vinegars, soy sauces and cooking wines stored under prep sink. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered powdered sugar, ranch, mustard. CDI-PIC covered all foods that were not cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed heavily soiled slicer stored as clean. CDI-Slicer was thoroughly cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed braised pork in hot holding drawer at 128F. CDI-PIC reheated pork to at least 165F. PIC also increased temperature of HH drawer. Points not escalated due to improvement from previous inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cheese sauce, house potato salad, and sausage gravy without prep dates. PIC confirmed with employee that these RTE TCS foods were prepared on Monday, except the gravy, which was made on Saturday. CDI-Correct date marks were added to potato salad and cheese sauce and voluntarily discarded sausage gravy. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed wings from 12/26, goat cheese from 12/9, cooked sausage from 12/23, and cooked spinach from 12/23. CDI-PIC voluntarily discarded all RTE TCS foods that were held for more than 7 days.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety Observed ROP’d cauliflower puree in reachin freezer. CDI-PIC voluntarily discarded cauliflower in ROP.

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 unlabeled squeeze bottles on right side of line. Add labels to all.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel-drying dishes. Observed wet stacked plastic food containers. CDI-PIC discarded plastic containers and employee stopped towel-drying dishes.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in right dumpster. Repair or replace.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed brown gravy sauce (107F) and Chicken Stock (101F) being hot held below 135F on the flat top. CDI - Both items were placed on the flat top 1 hour before arrival, both items were placed on the stove top and reheated to 210F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 2 containers of cooked mushrooms and 3 trays of cooked with no date marking. CDI - The correct date markings were added to all items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed a disinfectant chemical spray bottle stored on top of a food preparation surface. Store these items on a low shelf. CDI, products moved to a lower shelf.

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 oil and salt with no label. CDI - Items were labeled by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1 box of veal stored on the floor inside the WIC. CDI - PIC removed box from the floor.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a plastic bowl in use to dispense TCS food in a drawer. Use a scoop with a handle and maintain the handle outside of the food. CDI - Scoop was removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a trash can in front of the hand washing sink near the stove. Consider a small trash can that will sit under the sink vs the large trash can that is blocking the front of the sink. CDI, large trash can moved closer to the flat top grill behind the sink.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed dish washing rinsing at 135 F initially during the inspection (several attempts made) and an hour later the machine was sanitizing at 165 F. Have maintenance evaluate the machine and also determine if the hot water heater is on a timer and set to heat up the incoming water later in the afternoon. CDI, machine was in compliance at end of inspection. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large beef roasts that were at 84 F after 3 hours of cooling. CDI, product discarded. Products were being cooled in a small reach in refrigerator, in the future cool this product in the walk in refrigerator. Recommend cutting product in half to facilitate cooling as well. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage and tomato product (117 F) and pork chop sauce (120 F)hot holding that had been previously reheated on the stove. CDI, Products had been prepared less than 2 hours ago and were reheated to 165 F and returned to hot holding. Additional hot water added to the steam well due to low level and temperature of the flat top increased to facilitate hot holding at that area. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked mushrooms and sliced ham at the flip top unit at 44 and 49 F. Both products had been in the refrigerator overnight. Temperature of interior of the unit at 41 F. Keep the lid to the unit closed when not in use. Also observed missing pans in the unit that may allow cold air to escape easily. CDI, products discarded. Lid closed and missing pans replaced. Temperature of flip unit dropped below 40 F during the inspection. All other cold holding temperatures in establishment in compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

Observed brunch menu missing the disclosure and reminder for undercooked eggs. See below for correction and email a copy of the new email to the EHS 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed a cleaner and sanitizer spray bottle stored on top of a food preparation surface. Store these items on a low shelf. CDI, products moved to a lower shelf.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed large roasts being cooled in a reach in refrigerator. Two large roasts did not meet cooling parameters and 2 smaller roasts did achieve 70 F within 2 hours. Small reach in coolers shouldn’t be used to cool thick products such as roasts. CDI, roasts that had achieved cooling parameters moved to walk in refrigerator. 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 .

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 a bottle of oil with no label. Keep these products labeled.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed cinnamon and sugar containers stored in an open container. Keep the products covered when not in direct use.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen employee with a long beard. Use a beard guard.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a plastic bowl in use to dispense TCS food in a drawer. Use a scoop with a handle and maintain the handle outside of the food.

4-501.11 Maintain equipment in good repair. Observed one damaged gasket in one reach in refrigerator.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed interior of the dish washing machine collecting residue. Clean the interior daily.

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 shelving and interior of cabinets in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sink in front of the walk in cooler door. CDI: paper towels provided. -1-

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 . Observed unsalted butter stored at the hot holding unit for bread. Per PIC, butter is preferred to be room temp to be able to spread it easier onto the bread. CDI: EHS sent a TPHC template to PIC and voluntarily discarded the room temperature butter. -1.5-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed all purpose cleaner container stored inside of hand washing sink upon arrival. Chemical was moved during the inspection by REHS.

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 foods inside of walk in cooler and prep unit above temperature threshold due to overfilling and not properly cooling before placing inside of prep unit. Foods include chicken, fish, and veal.

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 . Food shall be cooled in accordance to time and temperature by using one of the earlier listed methods. Observed foods such as potato salad and sour cream placed directly in to constant use equipment exposed to open air environment such as prep units that are not made for cooling. Ensure that these foods are broken down in to smaller portions and placed inside of walk in cooler to cool before placing in constant use equipment, due to constant use equipment not being designed to use for the cooling purposes.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of plastic containers wet nested. Ensure that metal pans and plastic containers are stored in a manner that allows them to air dry properly such as pyramid stacking.

6-303.11 Provide required lighting intensity. Observed walk in cooler failing to meet lighting requirements. Continue to work on lighting intensity inside of walk in coolers.

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 not in compliance yet. CDI handout given

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed drink dumped in hand sink and debris trays removed from hand sink.

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 red bucket of sanitizer with 0 ppm qac. CDI discarded

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 multiple pans of cooked potatoes cooling in walk in at 100-129F after 1 hour. FCT unknown. Pic elected to go to immediate reheat

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 . Observed 20+ pounds of cooked pork parts in cook kettle labeled clean! at 121.0 CDI voluntarily discarded

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 multiple unlabeled oils.

6-202.13 Properly locate mechanical insect control devices. Observed insufficient fans for garage doors. Currently not open no points.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple soiled wet wiping cloths stored on food prep surfaces not in sanitizer.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored atop lid

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of plastic containers wet nested.

6-303.11 Provide required lighting intensity. Observed walk in cooler failing to meet lighting requirements.