EDS FREEMORE TAVERN

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a bowl containing raw shelled eggs to be stored on the shelf in the WIC adjacent to and above opened packages of sliced/shredded cheeses. Eggs are brought in from an employees chickens at home to be used for her lunch/give to fellow employees and PIC confirmed are not used in the restaurant at all. CDI - PIC relocated to lower shelf and placed amongst other eggs. Container labeled employee food. 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 the blade to the table mounted can opened to have accumulations of grime/food debris. PIC stated the blade was last changed about 6 months ago and that staff does not often use this one as they have a handheld can opener that gets more use. CDI - Dishwashing employee broke down can opener and began to W/R/S the dish. 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 2 container of rice to be slowly reheating in the tabletop steamtables at a rate of .833 degrees/min, which would result in the rice to not reach 165F within the required 2 hour reheating timeframe. Rice was observed at 66F after 30 mins of reheating. PIC stated this is a new process of reheating the rice as they’re trying to retain moisture after receiving complaints from customers that the rice is “crunchy”. EHS advised that the staff rapidly reheats on the stovetop before transferring to the steamtable. CDI - Rice removed from steamtable and rapidly reheated on the stovetop to 165F+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of raw chicken to be at a temperature of 44F in the bottom refrigerated drawer at the cookline. All other items in the drawer were observed at 41F or lower. Container found at 44F was a small container at the front of the drawer and the drawer is opened and closed frequently, causing the product to warm up during lunch service. Staff confirmed that it had not been in the unit for longer than 1 hour. CDI - Container moved to the WIC for rapid cooling. 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 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 container of cooked brussel sprouts to be date marked for 7/10. After conversations with the PIC and the staff they had mislabeled the container and it was from 7/19 with the prep staff member getting their dates mixed up. CDI - Container of brussel sprouts redated for correct date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee container of raw shelled eggs to be stored on a shelf in the WIC amongst and above food to be used for consumers. Container was also observed lacking a label of any kind. REPEAT. CDI - Container moved to bottom shelf and labeled.

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 an cookline employee wash their hands for less than 5 seconds. CDI - EHS intervened and provided education on proper handwashing procedures. Employee rewashed hands for appropriate 15-20 seconds. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed a cookline employee use their gloved hand to handle raw chicken at the grill and then go to handle RTE buns and toppings without washing their hands during the glove change. CDI - EHS intervened and provided education on when to wash hands when switching between raw and RTE items. Employee rewashed hands and chnaged gloves before going back to work at the grill. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a cookline employee not use a barrier to turn off the faucets and go to immediately don new gloves after washing their hands. CDI - EHS provided education on proper handwashing procedures. Employee rewashed hands and used a barrier to turn off the faucet.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a can of whole peeled tomatoes to be heavily dented along the side of the can and was stored amongst wholesome cans. PIC stated the truck had just come in this morning and he has not had a chance to go through everything as they are down 2 people today and was needed at expo. CDI - Dented can separated from wholesome cans and labeled “Do Not Use”.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of tomato bisque soup in the steamtable at a temperature of 109F. Cookline employee stated that they had only placed it in there at 11am. CDI - Rapidly reheated to 165F+. 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 .

3-501.19(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 a container of cooked chicken breast to be held on TPHC on the ledge above the refrigerated drawers at the grill but was not time stamped with a start and discard time. Cookline employee stated cooking the chicken at 10:45-11am to be used for their lunch rush. CDI - Chicken container time stamped.

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 2 plastic containers of shredded lettuce to be cooling at a rate of 0.0 degrees/min in the WIC. Plastic container was observed to be tall, densely packed, and had a tight fitting lid on, all of which prevent the cold air from hitting the product and allowing it to cool properly. - Observed a metal insert container of portioned raw chicken to be cooling at a rate of 0.0 degrees/min. The container was observed to be overfilled and densely packed, not allowing for cold air flow to hit the center of the container to properly cool down the product. CDI - Two plastic containers of lettuce split into 4 containers and lids kept off. Portioned raw chicken was placed onto a sheet pan to allow for rapid cooling. 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 spice/seasining shakers on the shelf above the expo window to not be labeled as to their contents.

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 floors to the WIC, specifically beneath the storage racks, to have accumulations of food/grime. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an opened employee cup of coffee to be stored on the expo table directly adjacent to clean dishes that are to be used for sauces. CDI - Employee beverage moved to where it cannot contaminate equipment/utensils.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the 2 immersion blender heads to be stored as clean on the clean dish rack adjacent the dishwasher with visible food debris on the blades. REPEAT. CDI - PIC placed at dishwasher to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an insert container of hard boiled eggs, an insert container of pico, and an insert container of cooked spaghetti to be stored in the cook line open top/lowboy refrigerators and all were not provided with a date mark. PIC stated that the pico was done the night before, the hard boiled eggs are done daily and was from yesterday, and the spaghetti was done on Saturday night when they ran out. PIC stated they have had to have some managers and staff that are not usually in the kitchen help out recently due to an increased amount of kitchen staff calling out these last 2 weeks and that they may have missed some date marks for that reason. REPEAT. CDI - PIC date marked all items. 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 .

3-603.11 (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 the newly used digital menus to not have an asterisk linking the burgers, which are offered cooked to order as per the PIC, to the consumer advisory/disclosure on the top of the menu. Correct reminder and disclosure were observed on the digital menu just no links. 10 day VR to observe the asterisk added to the menus.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 chemical spray bottles containing yellow and red liquids to be stored on a rack in the dishwashing room without labels as to their contents. CDI - PIC labeled both bottles.

4-501.11 Maintain equipment in good repair. - Observed the lid to the ice bin in the back kitchen area to be broken/not sitting flush. PIC stated he is already in the process of replacing the entire ice bin portion of the ice machine as its cheaper than repairing the broken lid by itself.

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 and interior base of the cookline refrigerated drawers and the 2 door cookline lowboy freezer to have accumulations of food debris. REPEAT.

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 floors throughout the cookline, specifically below prep tables and by the fryers, to have accumulations of food debris/grease/grime.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the blade of the table mounted can opener to be stored as clean with visible food debris/grime on the surface. CDI - PIC placed at dishpit to be W/R/S. 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 an insert container of buffalo chicken dip in the steamtable at temperatures of 107-117F. Item was observed in temperature on the outside portions but the center was below required HH temperatures. CDI - PIC placed buffalo chicken dip into pot and rapidly reheated on stove to 165F+. - Observed an insert container of marinara sauce double panned on the stove top at temperatures of 109-116F. REPEAT. CDI - Marinara sauce removed from double pan and rapidly reheated on stove to 165F+. 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 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 rice in the cookline lowboy refrigerator that was not provided with a date mark. Cookline employee stated it was from the night prior. CDI - Date mark placed onto rice container. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed a bottle of ibuprofen stored directly next to an insert container of bacon and other food products on the shelf below the expo window. CDI - PIC moved bottle of medication.

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 bulk storage bins for sugar, flour and breadcrumbs to not be labeled as to their contents. - Observed squirt bottles of ranch that were not provided with a label as to its contents.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a bucket of pickles stored directly on the floor of the WIC.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed a single service plastic cup in use as a scoop for ranch dressing in the expo area opentop with the plastic cup almost completely submerged into the ranch. CDI - PIC removed cup and provided metal multi-use utensil to scoop ranch.

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 a buildup of food debris and grime on the gaskets of the cookline refrigerated drawers, the WIC, and the expo opentop refrigerator.

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 recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed rice, pasta, shredded lettuce, chili, au jus and other items with no protective coverings. -CDI- PIC properly covered items. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed marinara sauce, sweet potato fries, and tater tots and hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated marinara sauce above 165F and voluntarily discarded other items. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep unit above 41F. Per PIC, unit lids were opened during lunch rush. Observed ambient air of fry station at 46F. -CDI- PIC placed items in WIC to cool back down. -1.5- **3 DAY VERIFICATION REQUIRED** **PIC TO USE TPHC UNTIL REPAIRS HAVE BEEN MADE** 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

3-501.19 (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 procedures for TPHC. -CDI- EHS provided PIC with written procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 on chicken and sausage gravy being held on TPHC. -CDI- PIC properly labeled item. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed large bus tub of pico de gallo cooling with a lid at a low rate. -CDI- PIC removed lid and separated items into smaller containers 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed spider on clean dish. -CDI- PIC removed and placed items at dish pit to be W/R/S. -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 pens and other items stored on top of clean slicer. -CDI- PIC removed items. -0-

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

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./2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed food employee drinking in food prep area from a cup with no lid and no straw. -CDI- EHS educated PIC on designated areas and using a cup with a straw and a lid. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken and shrimp stored over RTE mozzarella sticks, fries and tater tots in prep unit. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries stored over buttermilk in WIC. Observed washed celery stored under unwashed cucumbers. -CDI- PIC corrected storage order. **REPEAT** -3- 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 food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **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: 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark and pink buildup inside of ice machine on chute area. Increased and more thorough cleaning frequency recommended.

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 queso reheated to 119F and buffalo chicken dip reheated to 123F. -CDI- PIC reheated items to 167F and 165F, respectively. -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 prepared today such as house made ranch, cut romaine lettuce, salsa, black beans and pimento cheese cooling in WIC in filled up plastic containers with lids, at low rates. Refer to temperature chart. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and placed 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken and shrimp stored over RTE mozzarella sticks, fries and tater tots in prep unit. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes and strawberries stored over buttermilk, heavy cream and butter in WIC. -CDI- PIC corrected storage order. **REPEAT** -1.5- 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 food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **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: 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark and pink buildup inside of ice machine on chute area. Increased and more thorough cleaning frequency recommended.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several items cold holding in prep units above 41F. Observed housemade cilantro lime sauce (contains fresh garlic and oil) and housemade buffalo sauce (containing unsalted butter) and housemade ranch (contains buttermilk) being held on line outside of temperature control. Refer to temperature chart. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed items prepared today cooling at a low rate. Observed cut lettuce cooling in a bus tub filled to the top with a lid, housemade blue cheese dressing cooling with a lid in a plastic container and potato soup and Philly meat cooling with no active stirring. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and separated items into smaller containers to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oils and spices on the line with no labels. **REPEAT** -2-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 4 food employees with no protective head covering. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored between prep units. Observed spoon stored below grill. Observed tongs stored on side of oven. -CDI- EHS educated PIC on proper storage or items and PIC moved items to dishpit to be W/R/S. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no quaternary test strips available for testing sanitizer at 3-comp sink. **10 DAY VERIFICATION REQUIRED** -0.5-

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

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed zucchini and cucumbers stored over RTE celery, carrots and juices. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatioN

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI - PIC moved items to dishpit to be W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed Queso hot holding at 116F. -CDI- PIC reheated Queso to 177F. -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 .

3-501.19 (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 PIC with blank copy and PIC filled it out. -0- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed buffalo sauce, bbq, oil, water, butter and multiple spices on prep line with no label. Observed breaded in chicken prep area with no label. Observed shrimp sauce and honey mustard in prep unit with no labels. **REPEAT** -1-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed 3 dented cans stored with ready to use cans. -CDI- PIC removed items. -0-

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 two sanitizer buckets used for wet wiping cloths stored on the floor. -CDI- PIC relocated items. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observers stuffs stored in front of hand sink at the kitchen area. CDI. PIC removed.

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 pasta and noodles in RI without dates. CDI. PIC 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 a container of sugar without a label. CDI. PIC labeled.

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 in use scoop stored with handle touching the ice and sugar. CDI. PIC removed. Repeat

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stainless steel bowls wet stacked on the drying rack above 3-compartment sink. CDI - PIC removed. Prepeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed containers of chicken on the prep unit, cold holding at temperatures above 41. The temperature increase was due to over stacking and continuous in and out of the unit during rush hours. CDI. PIC reduced the quantity and unit kept closed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple in use wet wiping cloths stored directly on prep tables. CDI. PIC removed.

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 in use scoop stored with handle touching the ice. CDI. PIC removed.

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stainless steel bowls wet stacked on the drying rack above 3-compartment sink. CDI - PIC removed

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use dishes stored out of the bags and on surfaces with build up. REPEAT

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 walls behind cooking lines and hood system.

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 meal cooked and placed on top of stack of clean plates. Observed a used spoon on the counter to the right of the employee meal. CDI-Employee meal was removed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee bread raw fish and then place in a fryer. Employee removed gloves and began putting on new gloves. CDI-EHS explained that a hand wash must occur before donning new gloves. Employee properly washed hands and then donned new gloves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee place bare finger over opening of squeeze bottle and use their fingers as a means to block the opening and shake the bottle. In doing so, the employee exposed RTE dressing to bare hand contact. CDI-EHS explained how bare hand contact had occurred and PIC voluntarily discarded the dressing.

6-301.14 Post a handwash sign at each handsink. Observed no hand was sign at hand sink in wash room. CDI-EHS provided hand wash sign.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed tomato sauce in reach in coolers uncovered. Points not escalated due to improvement from previous inspection.

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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed chicken being held on time without written procedures. CDI-EHS provided PIC with printed template, which PIC then filled out for chicken held on TPHC.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two large, dented cans stored on shelf with all other products for use. CDI-PIC removed cans for credit from vendor.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on oven handle that is not sanitized every 4 hours.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-use cups stored on table outside for water station without protective sleeve or any other means to prevent contamination. Cover and protect.

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 residue on non food contact portions of deli slicer. CDI-PIC moved slicer back to wash room to be W/R/S.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin for hand sink in server drink station area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw swai filet (fish) stored above produce and other TCS foods inside reach-in unit. No physical evidence of contamination observed. CDI - EHS educated and storage order corrected. REPEAT: 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods in reach in coolers uncovered. CDI - Foods covered. -1.5- For more information on food storage order please visit: http://meck.co/FoodSafety.

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 TCS foods in walk-in cooler cooling with plastic wrap covering. Refer to temperature chart. CDI - Items uncovered during cooling. Products began to decrease towards < 41 F after 20 minutes. -1-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several unlabeled squeeze bottles at cook line prep table. -0-

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed food debris on knive and stainless steel spatula stored at wall mounted rack and ice scooper stored inside blue wall mounted storage unit holding stagnant water. CDI - All utensils relocated to dish pit to W/R/S. -0-

REPEAT: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stainless steel bowls wet stacked on the drying rack above 3-compartment sink. CDI - Utensils relocated to dish pit to W/R/S. -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on wrapped package of tortillas on prep table. CDI - Cell phone removed. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods in reach in coolers uncovered.

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 foods cooling in reach in with lid or plastic wrap covering. CDI -uncovered during cooling. REPEAT

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed take out boxes being stored right side up and not in protective packaging. CDI-items were inverted.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items stored in bar handsink. CDI removed items.

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 on table mounted can opener and containers stored as clean. CDI by wash, rinse, sanitize.

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 raw chicken wings in cook line prep cooler >41F. CDI moved to walk-in to cool down. Keep prep cooler lids closed when cooler is not in use.

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 foods cooling in walk-in with lid or plastic wrap covering. CDI -uncovered during cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee on cook line without a hair restraint.

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 scoop handles stored in dry food and ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack.

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 boxes stored on the floor in back storage room. Add shelving.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Walls in beer storage room need to be finished. PIC will cover with FRP. 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. Patch holes in wall and FRP seams at water heater shelf corners in warewashing room.