BEACH AND BOROUGH

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 bottle of oil with no labeling present. Ensure that all working containers of food are labeled. -CDI- Bottle labeled

4-501.11 Maintain equipment in good repair. Observed condenser in the WIC leaking. Facility is using trays to catch the leaking condensation liquid. Ensure that condenser is repaired so that it is no longer leaking.

6-303.11 Provide required lighting intensity. Observed lighting in the WIC reading at 0.96 FC. Ensure that lighting is increased in the WIC.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present at the facility at the start of the inspection. CDI: PIC arrived on-site within 10 minutes of EHS's arrival.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the start of the inspection. CDI: PIC who is a CFPM arrived on-site within 10 minutes of EHS's arrival. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pans stacked and stored on the clean dish rack, with sticker residue left-over on food-contact surfaces. CDI: PIC removed pans from the rack and placed at the 3-compartment sink to be washed/rinsed/sanitized. 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 seran-wrapped chub of ham with no date mark. Food employee stated he opened this in the morning to slice. Observed bag of pre-cooked chicken breast with no date mark. Food employee stated they took this out of the freezer yesterday to thaw. CDI: Date stickers were added to both above mentioned TCS food 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 .

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 a couple stacks of single-serve sandwich boxes and single-serve boats stored right-side up, out of it's original protective packaging, at the make line. CDI: Food employee inverted all single-serve articles to prevent contamination.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water unable to reach minimum temp of 110F required at the 3-compartment sink. PIC contacted technician immediately when this was observed; technician arrived on-site while EHS was still typing up report to check on the water heater. Technicians stated that a part to the fuse box is in disrepair and is something they need to order to replace. Estimated time of part arrival by EOD today. Facility VOLUNTARILY CLOSED due to no hot water present at the facility. Facility will remain closed until technicians are able to fix hot water issues. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

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 Tuna salad (44-45F) and buffalo chicken (49-50F) were cooling after preparation in sandwich cooler. Use walk-in cooler or freezer to cool TCS foods after preparation. CDI - Employee moved items to walk-in cooler to continue 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a watch on wrist while preparing sandwiches. Food employees must not wear jewelry on their hands or wrists.

4-501.11 Maintain equipment in good repair. Left side sandwich cooler was not holding below 41F. Establishment was not using it and is waiting for it to be repaired. 0 pts.

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. Corner pieces of wall near 3-compartment sink has separated from wall and needs to be repaired. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stack of pans were stacked up while they were still wet. Allow utensils to adequately air dry before stacking.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 1 container of hummus was missing date label. PIC did not know when it was originally opened so it was discarded. TCS ready-to-eat foods must be labeled with prep date/open date. CDI - Hummus discarded. Moved to half credit due to improvement from last inspection. REPEAT 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 Cut steak measured 59-62F in sandwich cooler and was cooling after being prepared 30 minutes ago. Use walk-in cooler or freezer to cool TCS foods. CDI - Steak moved to freezer to cool. REPEAT 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing a watch. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wet wiping cloth observed on dish drying rack. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee water bottle observed on prep table. Do not store personal items or drinks on prep tables. Store in a separate location. 0 pts.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures, nor could PIC provided written procedures for vomit and diarrheal events. CDI, EHS provided copy For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed chicken salads cooling at a rate insufficient to reach 41F in the four hour window. CDI PIC moved all items from line to freezer to complete cooling in with correct 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 fresh mozzerella, bag of salad, cut tomatoes with no date marking. 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 . 3-501.18 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 expiration date marking from 8/9.8/10, 8/13 (egg salad, tuna salad, crab salad, roast beef, ham). CDI All items voluntarily discarded. Discussed RCP with PIC if there is no improvement on date marking. Repeat 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 chicken salads made the hour prior cooling in the deli service display cold holding unit not cooling at a sufficient rate to cool in the four hours required. CDI. PIC moved items to walk in freezer to complete cooling process. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food stored under active condensate drips in WIC with unclean water pooled onto exterior packaging of food items. Do not store food under active drips or under any other source of contamination. Repeat

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food at front line without hair restraint. Repeat

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employees unable to describe reportable illnesses and symptoms and no employee health agreement posted in establishment. CDI by education of PIC and employees. Copy of policy provided during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: 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 pan of roasted cauliflower with date marking 8/16. CDI - discarded. 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/. Observed various prepared TCS foods including house hot pickled vegetables, sliced deli meats and cheeses and more with no date marking present in flip top sandwich units. CDI - date marks applied as items had been prepared by PIC and source containers present in WIC.

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 sliced ham cooling tightly packed and covered with lids in pans in WIC. CDI - ham spread out on sheet pans in freezer to quickly chill.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food stored under active condensate drips in WIC with unclean water pooled onto exterior packaging of food items. Do not store food under active drips or under any other source of contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food at front line without hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stored stacked together wet with water running out on clean utensil storage rack. Air dry pans before stacking together.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed drain pipe from food prep sink extending downward and into the plane of the floor sink creating a risk for backflow into the food prep sink. CDI - PIC modified drain to eliminate cross connection, however, permanent modification of drain line is necessary to prevent re-occurrence of issue.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack sitting on top of beverages in back prep area. Designate a location for storage of employee personal items away from restaurant items.