BAR A VINS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bar sink being used to store cups. CDI- PIC removed and began process of cleaning sink.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). SEE COMMENT BELOW. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 in open container from 6/12. CDI- PIC provided date label during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed fan with heavy dust debris blowing over dish pit. Observed gaskets needing cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no CA for cold smoked salmon. CDI. CA was added to menu during inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new one and education provided on the changes. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine-based dishwasher at 0ppm. One of the dish machine is working with compliant sanitizing concentration. Facility is using the working dish machine. PIC discontinued the use of the other dish machine. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salmon, ham in the RI cooler with temperatures above 41F. CDI. PIC voluntarily discarded. Unit temperature was 38F. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored over retail items in lowboy. -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 time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine-based dishwasher at 0ppm. EHS and employee attempted to prime line and repeat wash cycles, sanitizer concentration went up to 100ppm. One of the dish machine is not working. Facility is using the working dish machine. A work order has been placed for the sanitizing machine.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . OBSERVED the thermometer in the facility unable to hold temp. CDI. PIC ordered another one.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink behind bar. -CDI- PIC replenished soap supply. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed alisios cheese at 60F in lowboy behind bar. No other TCS items were stored in unit. Observed olives at 43F (non TCS item). Observed ambient air of RIC at 43F. -CDI- PIC voluntarily discarded of cheese. **3 DAY VERIFICATION REQUIRED** **PIC TO NOT STORE ANY TCS ITEMS IN UNIT UNTIL UNIT HAS BEEN REPAIRED** **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 .

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC return to work station from outside without washing hands. -CDI- EHS educated PIC on when to wash and PIC properly washed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can stored in front of handwashing sink. -CDI- PIC moved trash can. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed drinking glass stored inside of handwashing sink. Observed sanitizer and multipurpose cleaning stored hanging inside of handwashing sink. -CDI- PIC removed items. -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries and peppers stored over RTE salmon and cured meats. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed bottle of wine stored in RTE ice in machine. -CDI- PIC removed item and dumped ice surrounding item.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed anchovies, sour cream, feta cheese and salmon above 41F in RIC. Per PIC temperature rises because fridge is opened and closed a lot. -CDI- PIC voluntarily discarded items. EHS suggested lowering temperature of unit and maybe keeping items towards the back of unit as those items were at 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed no date mark on anchovies opened two days ago. -CDI- PIC properly date marked item. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in RIC. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen area. -0-

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine-based dishwasher at 0ppm. EHS and employee attempted to prime line and repeat wash cycles, but sanitizer concentration remained at 0ppm. VR required within 3 days. 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 food debris on slicer that had not been used since last night. PIC stated it is cleaned after use. CDI-PIC cleaned and sanitized slicer.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in either unisex bathroom.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -1 point-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handwashing sink in restroom. -0 points-

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 quat sanitizer at three compartment sink and chlorine sanitizer at dish machine with a sanitizer concentration of 0ppm. Chlorine sanitizer bottle was empty. CDI - Chlorine sanitizer was replaced at dish machine and a chlorine sanitizer concentration of 50ppm was achieved. Quat sanitizer was not restored and PIC has been advised to have mixing valve repaired by a technician. PIC has been instructed on how to properly hand mix quat sanitizer at three compartment sink. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance on prep table. PIC identified contents to be quat sanitizer. CDI - PIC labeled spray bottle with name of substance. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat or chlorine sanitizer test kits in establishment. Establishment uses quat sanitizer at three compartment sink and chlorine sanitizer in dish machines. A verification is scheduled for Thursday November 10th, 2022 to determine if establishment is in compliance. -0.5 points-

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 PIC did not provide written procedures for clean up of V&D. CDI provided state written procedure information.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dried food debris build-up on slicer. CDI- wash, rinse, sanitize.