LEGION BREWING MOREHEAD

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on prep table. All employee drinks must be stored below and away from food, utensils, and food prep areas. Also saw employee open drink stored over utensils. 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. No employee beverage containers may be used that must be handled to open. Only a lid and a straw in the drink may be used for employee drinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed small cooler in front of cook area that was holding food (mayonnaise, other sauces, at 50F, 44F. All of these items were discarded. Also, pizza prep cooler was holding items at 53F. This unit is currently using time, but needs to be repaired immediately. I will return to see if unit is repaired. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. All employees with beards who are handling and preparing food must wear beard nets. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. No bracelets or other items may be worn on arms, including hair ties, watches, etc.

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. Single use cups outside must be protected from dust, sneezes and coughs, insects, etc. Need to leave single service cups in plastic sleeves to protect them.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Fryer used in open air and not under hood system. Can opener rusted, non-NSF. Need can opener that is NSF and has a pin to removed blade for cleaning. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Several cutting boards very scarred and must either be replaced or planed smooth.

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 fan covers in walk-in cooler to be in need of cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an insert container of sliced ham to be stored in the refrigerated drawers across from the wood fired stove and was not provided with a date mark. Upon questioning it was discovered the container of ham was from the bulk batch in the ziplock bag in the same refrigerated drawer. Bulk bag was provided with a date mark of 4/19. REPEAT. *Improvements noted, points to remain at half* CDI - PIC date marked container to match bulk supply. 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 6 large white bulk storage bins and 2 large plastic cambros in the back kitchen area to not be labeled as to their contents. REPEAT.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a handless metal bowl to be in use as a scoop in a bulk bin of flour in the back kitchen area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreements on site at the time of the inspection. Upon questioning the PIC stated that all training is verbal with new employees as they only hire employees who have prior kitchen experience but they do not have them sign anything. CDI - EHS provided written employee health policies which onsite employees signed at the time of the inspection. PIC to add other employees as they arrive for their shifts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 an insert container of raw chicken breast stored behind a container of raw burger patties in the cookline refrigerated drawers across from the wood fire grill. CDI - PIC rearranged refrigerated drawer so that the raw chicken breast is stored in front of the raw burgers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a ziplock bag of spring mix with the date mark of 1/23 and an insert container of portioned bags of diced turkey with a date mark of 1/22. Cookline employee stated that they open new packages of spring mix daily and place them into the ziplock at the front cookline but do not always change the ziplock or the date mark on the ziplock. Turkey is portioned into bags and then placed into an insert container at the front cookline and the date mark was not changed as new batches were placed into it. Upon questioning the cookline employee stated having prepped the turkey earlier today. EHS advised the PIC that additional date marking training is necessary as staff should not be using the same insert containers/single service bags over multiple days and date marks must be maintained accurate. CDI - Date marks corrected on the turkey insert container and the ziplock bag for spring mix was changed and correctly 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 .

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 6 large white bulk storage bins in the back kitchen area to not be labeled as to their contents.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non-ANSI approved “household use only” tabletop mini fryer in use in the back kitchen 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 the gaskets of the cookline refrigerated drawers and the gaskets of the 1 door RIF at the back cookline to have accumulations of food debris/black grime. REPEAT. - Observed the interior base of the 1 door RIF at the back cookline to have accumulations of food debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed condiment bottles of crema, dry goods and other food items used for employee “family meals” to be stored in the front counter refrigerated drawers, the WIC, and amongst dry goods for commercial use on the dry goods storage rack. Items also observed to not be labeled as employee items. CDI - PIC moved all family meals items to designated employee storage areas and labeled the items as employee use only. Condiment bottle voluntarily discarded.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the back handwash sink at the back kitchen area to not have soap at the time of the inspection. PIC stated they are still trying to get the dispenser fixed and the soap bottle provided was observed out. REPEAT. CDI - PIC restocked handwash sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed both of the bar mechanical dishwashers to be testing at 0ppm at the time of the inspection. Unit smelled like chlorine was being dispensed but did not show up on test strips during multiple cycles at both units. Units are used to clean glassware used for non-alcoholic beverages. All glassware to be brought to the back kitchen dishwasher until repair can be made. REPEAT. 3 day VR to observe repair/continued compliance on temporary solution. 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

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed a container of artichoke dip and a container of beer cheese reheating in the steamtable adjacent the pizza oven. Items were observed at temperatures of 101-125F after 2 hours and 15 mins of reheating. REPEAT. CDI - Items voluntarily discarded for failure to reheat to 165F within the 2 hour window.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed one insert container containing prosciutto in the cookline opentop refrigerators at a temperature of 51F. PIC stated it had been up there since approx 10am. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the door to the patio seating to be propped open at the time of the inspection, allowing for the potential entry of vermin to the establishment. REPEAT. CDI - Door closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple flies throughout the kitchen/facility at the time of the inspection. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non-ANSI approved “household use only” tabletop mini fryer in use in the back kitchen area.

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 gaskets of the cookline lowboy refrigerators and the WIC to have an accumulation of food debris/grime.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with servsafe arrived halfway through inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink near dishpit.-CDI- PIC replenished soap supply. -0-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines behind bar where non-alcoholic beverages are dispensed with black and pink buildup. Increased and more thorough cleaning frequency recommended. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at dish machine behind the bar where non-alcoholic glassware is washed at 0 ppm chlorine sanitizer concentration. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE OTHER DISH MACHINE BEHIND BAR THAT IS PROPERLY DISPENSING SANITIZER UNTIL REPAIRS CAN BE MADE** -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 artichoke dip reheated to 163F. -CDI- PIC reheated to 169F. -0-

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 roasted red peppers, marinara sauce, and hot dogs with no date marks. Observed items past discard date: spring mix 5/21 (discard 5/27) and housemade chimichurri sauce (Contains fresh garlic and oil) 5/20 (discard 5/26). Observed meatballs improperly date marked, items were prepared 5/24 but were date marked for today’s date, 5/29. -CDI- EHS educated PIC on ensuring that date marks match original prep date and PIC properly date marked items that were missing dates and voluntarily discarded items that were past date. **REPEAT** -3- 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(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 no time stamps for housemade sauces containing TCS ingredients (pimento butter - containing canned pimento peppers and chimichurri - containing fresh garlic and oil) being held on time at waiter stand CDI- PIC placed time stamp on items. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC properly labeled items. -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 items cooling at a low rate. Cut romaine lettuce was found cooling in a full large bus tub, marinara sauce was found cooling in large plastic tub with lid, raw carne asada skewers were found cooling in a covered container stacked on top of one another, shredded mozzarella cheese was found cooling in sealed plastic bags with no air flow. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and laid items on sheet trays to facilitate rapid cooling. **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

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 3 squeeze bottles and 2 spice containers with no labels. -CDI- PIC properly labeled items. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen. -0- 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open with no fly protection. -CDI- PIC closed door.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean, especially metal containers. -CDI- PIC placed items at dishpit to be W/R/S. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed soap dispenser missing at dishpit due to being damaged. Replace. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on prep table. -CDI- PIC relocated items. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with servsafe arrived halfway through inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units above 41F. Observed ambient air of unit #2 at 46F. -CDI- PIC PLACED UNIT ON TPHC UNTIL REPAIRS CAN BE MADE** **3 DAY VERIFICATION REQUIRED** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- EHS observed multiple items in prep unit date marked 2/5 (today’s date). When EHS inquired further, PIC stated that some items were prepared the prior day but placed in prep unit today. EHS observed a container of chicken wings in WIC also date marked 2/5. When EHS inquired further, PIC stated that items had been prepared prior day but were placed in individual bags today. -CDI- EHS educated PIC on proper date marking system and PIC corrected date marks. **POINTS NOT ESCALATED DUE TO DIFFERENT ISSUE.** **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 .

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 sliced tomatoes prepared today cooling in prep unit with protective covering. Observed shredded mozzarella prepared today cooling in closed plastic bags at a low rate. -CDI- EHS educated PIC on proper cooling methods and PIC removed coverings and placed items in WIC to facilitate rapid cooling and removed mozzarella from bags and placed on speed rack. -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 .

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. -CDI- PIC removed. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw eggs stored over beer cheese in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beer cheese at 123F and housemade Fennel/tomato sauce at 129F. -CDI- PIC corrected temp to 170F & 188F, respectively. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed multiple items on top portion of prep unit dated for today’s date, 7/25. Per PIC, most items had come out of WIC and had been prepared prior days. Observed mozzarella cheese date marked 7/13 (discard 7/19). Observed hot dogs and brisket in cold drawers with no dates. Observed chicken wings in WIC dated 7/17 (discard 7/23). -CDI- EHS educated PIC on maintaining the prep date on items pulled from WIC and place into prep unit. PIC properly date marked items and discarded items past date or with no date marks. **REPEAT** -1.5- **OVERALL, IMPROVEMENT NOTED WITH DATE MARKING** 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(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 no time stamps for items held on time at prep unit. -CDI- PIC placed time stamp on items. **REPEAT** -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 1 spray bottle with faded label and 2 with no labels. -CDI- PIC discarded of bottle with unknown contents and properly labeled other 2 bottles. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed bottle of raid in chemical storage area. -CDI- PIC voluntarily discarded. -0-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observe bottles of oil throughout with no labels. Observed spice bottles with no labels. -CDI- PIC properly labeled items. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean, especially metal containers. -CDI- PIC placed items at dishpit to be W/R/S. **REPEAT** -0.5- 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 knives stored in a metal container that was starting to accumulate dust and debris. -CDI- PIC ‘placed items at dishpit to be W/R/S.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet thus decontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee at dish pit handle dirty dishes, then change gloves to start to handle clean dishes. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee use a cleaning cloth to wipe down counter with gloved hands and then return to food prep without changing gloves or washing hands. -CDI- EHS educated food employee on when to wash and food employee changed gloves and washed hands. -2-

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 Mac and cheese sauce still at 72F after being in the cooling process for more than 2 hours. Observed roasted red peppers prepared more than 2 hours ago at 90F. Observed brisket between 45-50F prepared more than 6 hours ago. -CDI- PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep unit #2 above 41F. Refer to temperature chart. Observed ambient air of unit at 46F. Top of prep units are being held on time, but bottom half/drawers are not. Observed herb butter (containing unsalted butter) and Parmesan cheese being held on line above 41F. -CDI- PIC placed items in prep unit on temporary TPHC. PIC voluntarily discarded of items on the line. **3 DAY VERIFICATION REQUIRED** **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed meatballs dated 5/15 (discard 5/21) and pork and buffalo chicken date marked 5/16 (discard 5/22). Per PIC, items had been pulled from freezer yesterday. -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.- Observed no written TPHC procedures. -CDI- EHS provided handout and assisted PIC with filling it out. -0- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 no time stamp for prep unit items being held on time. Per PIC, items had just been flipped about 15 min prior to EHS’ arrival. -CDI- PIC properly labeled items. -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 Mac cheese sauce that did not reach cooling parameters. Observed multiple items prepared today cooling with lids/wrapped up and stacked on top of each other, some in plastic containers, such as raw marinated chicken, housemade ranch (containing half and half), housemade Parmesan sauce (containing Parmesan cheese), guacamole and brisket. -CDI- EHS educated PIC on proper cooling methods and PIC discarded items past cooling parameters and removed lids/protective covering and separated items into metal containers in single layers. -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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed beef in drawer, cold holding at temperatures above 41F. Also the chicken in the unit was barely holding at 41F. Unit temperature was accurate. Adviced PIC to avoid keeping the food out for long during prep. CDI. PIC 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 .

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 build up on hood system. Needs to be cleaned.

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 over pallets of raw eggs in walk in cooler. PIC stated eggs are used to make ice cream. CDI- raw chicken moved, no longer contamination concern. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemical bottle with no label. CDI- bottle discarded during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping clothes stored on prep cutting board during inspection. CDI- cloth moved back to sanitizer buckets.

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 minor black buildup on gaskets on walk in cooler.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat food items in the walk in refrigerator. Adjust storage so that unwashed produce is stored below ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. PIC advised that produce sinks are only washed with sanitizer between uses. Wash, rinse, and sanitize sinks between use. CDI, no violation observed at this time. Verbal training with PIC. 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 .

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P. Observed severely dented can stored on dry goods shelf with other canned goods. PIC advised that the product would be sent back to the vendor. CDI, item moved to office area. Designate an approved location separate from the dry goods being used for damaged goods.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed lamb burger, carne asada, brewers burger, indicated on the menu that they are cooked to order, however after discussion with PIC the items are always cooked to medium. CDI, menu reprinted to state that the items are cooked to medium unless otherwise requested by the customer.

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 corn cooling on the speed rack in the preparation area at 80 F. Items moved to walk in by staff for cooling. The method isn’t quickly cooling the corn. Cooling rate was .35 degrees per minute and should be closer .54 degrees per minute or higher. Place corn in the walk in on the shallow pan being used once the item has reached 135 F. Also discussed, removing corn from the cob while still hot and then placing in the walk in for cooling which increase the cooling rate. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in back prep area and dry goods shelving unit. Hire pest control to treat floor drains. Facility approved to use apple cider traps as long as they are labeled and not stored with or above food or equipment.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some large damaged cutting boards on the storage shelf. PIC advised they aren’t used often. Resurface or discard of the damaged cutting boards.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed shared dumpster for the complex with a cracked drain plug. Contact the dumpster company and have the plug replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed gorgonzola cheese to be > 41 F inside reach-in unit. Food had been placed into the reach-in prior to EHS arrival. All other products registering at < 41 F. CDI - Product relocated to walk-in cooler to cool towards < 41 F. -0- 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.

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 pull date on pork belly and romaine mix past 7 day requirement (2/15). CDI - PIC confirmed pull date as 2/20 and date marked product, romaine mix voluntarily discarded. -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. 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 corn on the cob, and meat balls cooling in ambient temperatures on speed rack. Also observed diced tomatoes cooling inside plastic ziploc bag inside reach-in unit. Items on speed rack and diced tomatoes were prepared prior to today’s inspection. CDI - Foods relocated to walk-in cooler to rapidly cool down towards < 41 F. -0.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in back prep area and dry goods shelving unit. Recommend higher PCO. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed x1 employee with out hair restraint during inspection. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on shelving unit above prep table during active food prepping. CDI - Drink removed. 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 personal cell phone stored on shelving unit above prep table. CDI - Item removed. -0-

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. Observed cream and half and half in the WIC that was not properly date marked. CDI-items were correctly dated.

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 Observed items in prep unit to be above 41F. items were put into the unit earlier in the day. PIC stated that the unit is sometimes left ope and heats up due to the rotisserie. CDI-foods were put onto ice to rapidly cool down. TPHC sheets given to PIC for use for prep unit. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed broccoli, Brussels sprouts, potatoes, rice and chicken cooling while in plastic ziplock bags. CDI-foods were removed from bags and placed on sheet trays to rapidly cool down. REPEAT

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 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. Observed watch and bracelet on one employee. 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 bucket of sanitizer being stored on the floor. CDI-Bucket was moved to shelf

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 ground beef stored on top of pork and sausage links stored above carne asada in walkin cooler (all raw products). Moved ground beef below pork products and sausage links below the carne asada.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Both dish machines at the bar were reading 0ppm Chlorine. Both were primed, drained, and re-run. Test strip read over 200ppm. It was drained and re-run numerous times and end result was 50ppm Chlorine. Ecolab is on their way out to double check function and check final ppm.

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 Observed top of prep unit across from cooking area holding 45F -48F. All TCS foods were discarded. The area is very hot and we believe the top of the unit was left open too long. Food in the bottom of the unit was holding at 41F. Recommend turning unit down and keeping top closed as much as possible. PIC is moving to TPHC for 6 hours to get through dinner shift. Return visit within 3 days to check temperatures on top of prep unit.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical bottles stored on the side of a rack at the bar. There was a bin of rolled silverware on the bottom shelf so the bin was relocated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tomatoes and quinoa prepped today in the prep unit above 41F. They had been placed in the prep unit before cooling in the walkin cooler to 41F first. They were prepped within 1 hour of checking so they were moved to the cooler and placed on sheet pans to chill quickly to 41F.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch and bracelet on one employee. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer bucket at the bar was 0ppm lactic acid. It was refilled to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet. Separate to air dry. Observed employee using a rag to wipe utensils as they came out of the dish machine. Stopped and advised they must first air dry.