OUTBACK STEAKHOUSE STEELE CREEK

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacks of insert containers soiled with food debris while being stored as clean. -CDI- PIC removed containers and placed them in the dish pit to be rewashed and sanitized. REPEAT*** (3 pt) 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed French onion soup, marinara, and potato soup below 135F while said to be hot holding. PIC stated that the items were just placed in the steam-well before the inspection. -CDI- Items were reheated above 165F. (0 pts) 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw chicken wings thawing out at room temperature since the beginning of the inspection at room temperature. -CDI- Ice was added to the chicken wings and running water was used to help thaw them out appropriately. (0 pts)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several stacks of insert containers wet stacked while being stored as clean. Separate to allow proper air drying. REPEAT*** (1 pt)

4-501.11 Maintain equipment in good repair. Observed leaking steam-well used for hot holding multi-use utensils. Water was leaking onto the table and down on to the floor. Repair or replace unit to prevent leaking. -CDI- PIC turned off unit and relocated it to avoid potential contamination from the leaking water. Due to different circumstances from last inspection, points are not taken. (0 pts)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no signed documents showing that employees have been made aware of reportable symptoms or illnesses. Employee pulled at random was able to list some of the symptoms and illnesses. -CDI- EHS provided an employee health policy for all employees to sign. (0 pts) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink with accumulation of food inside of the basin. Hand sinks may not be used for any other purpose than handwashing. REPEAT*** (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacks of insert containers soiled with food debris while being stored as clean. -CDI- PIC removed all necessary containers and placed them in the dish pit to be rewashed and sanitized. (1.5 pts) 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 cooked rice, cooked mushrooms, and creamed corn all above 41F while said to be cold holding in a cold holding unit. Also observed sliced tomatoes, cut lettuce, and chimichurri sauce above 41F while said to be cold holding. -CDI- PIC voluntarily discarded the necessary products. REPEAT*** (3 pts) 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. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. -Observed 2 sanitizer buckets not at the correct concentrations while wiping cloths were being stored in them. -CDI- PIC replaced the solution for the buckets. -Observed sanitizer bucket being stored directly on the floor. -CDI- Bucket was placed in new location off of the floor.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several stacks of insert containers wet stacked while being stored as clean. Separate to allow proper air drying. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed cold holding unit missing a drawer door. PIC stated that they have already made a work order to have the unit replaced. (0 pts)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee lunch box stored over customer food in RIC. -CDI- Lunch box was relocated. (0 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food and a utensil in the hand sink on the cook line. Hand sinks are not to be used as a dump sink. That was the only non-compliant sink in the facility. -CDI- PIC removed the food debris and utensil. (0 pts)

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 the high temp dish machine actively being used and only able to get up to 159F after 8 cycles and 3 separate breaks in between cycles. Facility is allowed to temporarily use single-use utensils and dishes until the unit is fully repaired. 3 day VERIFICATION REQUIRED.*** (1.5 pts) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed most items in the flip top unit next to the grills on the cook line above 41F. EHS did observe a significant improvement from last inspection. -CDI- PIC voluntarily discarded the necessary items. Points not escalated due to noticeable improvement. (1.5 pts) 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of dishes wet stacked while said to be stored as dry. Separate to allow proper air drying. REPEAT*** (1 pt)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS products sitting on ice said to be cold holding above 41F. Also observed all TCS food items in the flip top unit in between the flat top grills above 41F while said to be cold holding. -CDI- PIC voluntarily discarded all of the necessary items. REPEAT*** (1.5 pts) 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 wiping cloths in sink and surface sanitizer solution at 170ppm. 272-700ppm is the affective concentration for this solution according to the posters posted by EcoLab placed in the facility. Call sanitizer provider to increase solution concentration. (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers that were said to be stacked as clean and dried. -CDI- Employee separated the containers to allow proper air drying. REPEAT*** (1 pt)

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 at the bottom of the cold drawer unit adjacent to the flat top grills as well as food debris/residue on the wire shelving in the RIC next to the flat top grills. Increase cleaning frequency. REPEAT*** (0.5 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose with nozzle attached while under continuous pressure. EHS observed employee using it earlier in the inspection. -CDI- EHS educated PIC and employees on proper backflow prevention. Water was turned off and pressure was released. (0 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed trays of raw sirloin steaks and ribeye steaks stored above a bag of RTE baked potatoes on the speed rack in the WIC. CDI - PIC removed bag of potatoes and placed on a separate rack in the WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a onion slicer stored as clean on the lower prep shelf across from the dry storage racks in the back kitchen area and contaminated with visible food debris. PIC stated he had used it this morning and that his staff must’ve moved it from the sink where he was slicing onions to the lower shelf of the prep table without cleaning it first. - Observed multiple plastic and metal insert containers to be stored as clean on the clean dish rack with stickers and food debris on them. REPEAT. CDI - Onion slicer and contaminated dishes moved to dish pit to be W/R/S. EHS advised the PIC and owner that if improvements are not observed on the next inspection a risk control plan may be implemented due to continued non-compliance at max points. 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 insert containers of shredded cheese and chopped hard boiled eggs in the cookline make station that were at temperatures of 47F and 51F, respectively. PIC stated the items are not kept in the make station over night and are placed into it usually around 10am. CDI - PIC moved items to WIC to rapidly cool. - Observed an insert container of raw chicken breasts stored in the cookline refrigerated drawers next to the flattop grills at a temperature of 45-50F for an unknown amount of time. CDI - PIC 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a yellow liquid on the ice machine that was not labeled as to its contents. CDI - PIC voluntarily discarded the substance as he was unsure of what it was.

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 the in-use scoop for the rice in the cookline refrigerated drawers across from the flattop grills to be stored with the handle in direct contact with the food. CDI - Scoop removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a majority of the stacks of dishes stored as clean on the clean dish racks to be wet nested. 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 the interior bases of all cookline lowboy refrigerators, RICs, and refrigerated/freezer drawers to have an accumulation of food debris.

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 floor of the WIF to be covered in an accumulation of food debris/grime/food packing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils and containers soiled with food residue and debris. -CDI- PIC placed all necessary items in the dish pit to be rewashed and sanitized. REPEAT*** (3 pts) 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple working bottles of butter/oil that were not labeled. -CDI- Food items were labeled. (1 pt)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food stored directly on the floor in the WIF. -CDI- Items were moved to a shelving unit. (0 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of containers that were wet stacked while being stored as clean. -CDI- dishes were separated to allow proper air drying. (0.5 pts)

5-202.12 Provide at least 100F water at handsinks. Observed one handwash sink in the men’s restroom at 84F, all other handwash sinks were at 100F or above.

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. Observed scoops used for butter that were not changed after 4 hours at 2:52 PM as marked on the containers. CDI-PIC set scoops at dishmachine to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple tongs and ladles with food residue remaining. CDI-PIC moved items to dish machine to be rewashed. 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 in cold drawer underneath prep unit and prep unit with cooked pastas and raw meats above 41F (see temp chart), all other items in the prep unit with the cut lettuce were at 41F or below. PIC voluntarily discarded all items and requested for maintenance of drawer and prep unit. VR with 3 days. 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops used for butter resting in 71F water. PIC set scoops at dishmachine to be rewashed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster without a drain plug.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee handle raw meat with gloves on, discard gloves, then don new gloves and attempt to handle ready-to-eat food without washing hands in between glove change. EHS intercepted employee and reminded employee to wash hands before continuing. CDI - employee washed hands before donning new gloves and continuing.

6-301.11 Provide soap for handwashing at each handsink. -Pf. No soap available at hand sink on grill line across from meat RIC. CDI - PIC replaced soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels available at hand sink by dish pit or on server line. REPEAT. CDI - PIC replaced paper towels.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries stored over cut cabbage and unwashed zucchini’s stored over cut mixed veggies in WIC. Store unwashed produce below washed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed steak knife with heavy food buildup in container with clean knives. Observed multiple clean ramekins stored with food residue on interior. REPEAT. CDI - PIC removed items to be rewashed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue buildup inside ice machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed prime rib roast placed in oven at 9 am and temped at 73 F at 11:30 am. CDI - PIC voluntarily discarded food.

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 cut tomato, cut lettuce, and sour cream held in ice bath on TPHC without procedures. CDI - EHS provided template to PIC which was completed during the inspection. 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 cut tomato, cut lettuce, and sour cream held on TPHC without time stamp. Time stamp from 1/10 was still on the ice bath. CDI - PIC voluntarily discarded food.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed frozen raw shrimp thawing in tub of water in 3-comp sink while not fully submerged and with no water running over shrimp. Food shall be fully submerged under running water at 70 F or below. CDI - employee submerged and placed running water over shrimp.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box containing sealed packages of raw beef stored on puddle on floor in WIC with bottom of box visibly wet. CDI - PIC removed food from floor and discarded box. 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 box of food with ice accumulation stored under leaking condenser in WIF.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in lactic acid sanitizer below adequate concentration. CDI - PIC replaced sanitizer at an adequate concentration.

4-501.11 Maintain equipment in good repair. Observed heavily rusted shelving inside meat RIC on cook line and low reach in cooler beside meat WIC. Replace rusted shelving.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Facility has no testing device available for high temp dish machine. Verification visit within 10 days.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P. Observed sprayer at dish machine hanging below flood rim. CDI - PIC hung up sprayer at an adequate height. 5-205.15 Maintain a plumbing system in good repair. Sprayer pipe was loose and had become detached from wall. Secure sprayer at mounts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near the cook-line with no paper towel. CDI - PIC added paper towel.

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 pans stored as clean, with food debris present on the food contact surfaces. CDI- Pans were moved to dish machine to be w/r/s properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Mac n cheese, chicken wings, raw chicken, and rice held above 41F. CDI - All items were moved from walk-in cooler to prep and reach-in units at 1 PM. Items were moved to WIC for rapid cooling.

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 ribs in RIC drawer and inside the WIC with no date marking. CDI - PIC stated that the ribs were re-panned today and the correct date marking (8/18/23) were added to items.

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 portioned pasta stacked inside large pan cooling at a rate of 0.08F/min. Observed wings inside RIC drawer cooling at a rate of 0F/min. CDI - Pasta was separated into other pans to cool at a faster rate. Wings were added to ice bath.

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 containers of oils with no label. CDI - Labels were added to containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout the kitchen.

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

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 food debris and clutter on the floors throughout the kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans stacked as clean but contained stickers on outside surface and sticker residue on inside. CDI-pans were re washed rinsed and sanitized.

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. Observed 4 containers of salmon fillets in the WIC at 47-51F. Per the PIC the items had been prepped an hour before the inspection. After 30 minutes no change in temperature was observed. CDI - Salmon was placed on sheet pans to expedite cooling. After 30 minutes the items had dropped 6F for a rate of 0.2.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribs, shredded and provolone cheeses in cold hold drawers under grill >41F. PIC stated items were stocked that morning. Bottom door was observed ajar. CDI - PIC had items moved to WIC to cool down and restocked unit from WIC. Restocked items were checked an hour later and were holding 41F or below. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of blue liquid not labeled at hostess station. PIC stated chemical was glass cleaner. CDI - PIC labeled bottle.

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 Salmon fillets in deep containers with lids observed cooling in WIC. No temperature change was observed after 30 minutes. CDI - EHS educated PIC on cooling methods. Fillets were placed on shallow pans, uncovered, in WIC speed rack. After 30 minutes on pans, temperature had dropped 6F with a rate of 0.2. - 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken wings thawing while not submerged under running water. Chicken was in container of ice on prep table. - 0.5 -

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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs stored over tortillas and butter. CDI- Storage order was corrected so that the shell eggs were on the bottom. - 1.5 - REPEAT

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed Barramundi fish thawing in grill cold drawer still in intact package. CDI - Packages were opened to allow air flow.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes being wet stacked in dish area. CDI-dishes were unstacked and allowed to air dry. - 0 - 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 plates and bowels stored on server’s line with no overhead protection to prevent contamination. CDI - Plates/bowels were moved to protected location by PIC.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils in handsink. CDI-PIC removed utensils

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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shrimp being stored near raw chicken that was in the sink being thawed. CDI-shrimp was moved and placed into WIC. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bread being stored near raw chicken that was being thawed. CDI-bread was discarded. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw chicken and then use same gloved hands and touch a container of butter. No glove change was observed. CDI-EHS alerted PIC and PIC instructed employee to discard gloves, wash hands and then sanitize sbottle of butter. EHS advised PIC to have separate bottles for all raw proteins.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in ice machine.

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 potato soup in the WIC that was holding above 41F. Soups were in individual bags and being stored in a container. Label on soup was dated as 12-17. CDI-soups were opened and poured into separate pans and temperatures of each bag were collected. Temperature of soups were above 41F. CDI-soups were discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing while not submerged under running water.

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 working bottles of oils that were not labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans stacked as clean but contained sticker residue and food residue. CDI-pans were re washed rinsed and sanitized. REPEAT

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket being stored on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes being wet stacked in dish area. CDI-dishes were unstacked and allowed to air dry.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed one employee turn handles of faucet off with bare hands. PIC educated.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Salmon may per served per customer order. No records were on site. Obtained during the inspection.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw ground beef in a box stored over raw pork chops in a box in the walkin cooler. Rearranged so ground beef was below pork.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans stacked as clean but were still heavy soiled. Observed pans stacked with plastic wrap crumbling off. All were pulled to be re-washed, rinsed, and sanitized.

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. Observed 3 large containers of pasta that had cooled improperly. The lid was placed on the large container and placed in the walkin cooler. It was still at 60F. Time stamp showed it had been cooked at 9am. Voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 soups holding below 135F (see temp chart) due to water in hot hold unit being too low. Soups were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one make unit holding foods above 41F (see temp chart). It is in between two pieces of cooking equipment. A work order was immediately placed and all items (which had been stocked 1 hour ago) were placed on TPHC. The bags of pasta and Alfredo mix on the top of the make unit were stacked too high. They go through these items so quickly they are choosing to move to TPHC. Form filled out during the inspection. Time stamps were placed on entire unit. Return visit required.

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 and view our training videos. See #20. Pasta will now be iced upon cooking completion and vented in the walkin cooler.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish being thawed still in the package. Staff cut a slit in the packages.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer buckets on line were at 0ppm lactic acid. They were refilled to approved levels.

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 to go boxes stacked on the floor in the Take Away area. Facility has shelving that just needs to be installed to keep these off the floor.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf No max/min thermometer or temp strips were available. Staff ordered online during the inspection. Verification required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and beverage sitting next to clean silverware. Moved the items.