DUCKWORTH'S GRILL & TAPHOUSE

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed rotting peppers in WIC during inspection. CDI - PIC voluntarily discarded. Repeat. 1 pt.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee cooking chicken during inspection. Employee stated chicken was finished and offered to REHS to take a final cook temperature. Chicken was holding at 149F when checked. CDI - Chicken placed back on grill to finish cooking. Chicken achieved 168F. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS sauces being stored above air curtain in togo sauce prep during inspection. All sauces above air curtain were holding above 41F. See temperature chart. CDI - Out of temperature sauces voluntarily discarded. Repeat. 1.5 pts. Points not escalated due to overall compliance with cold holding. 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 .

3-501.15 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 guacamole with tomatoes cooling while wrapped in plastic wrap. Guacamole was not cooling rapidly. CDI - PIC placed in WIF to hasten cooling. 0 pts. 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 various squeeze and shaker bottle on main line void of labels identifying their contents. Ensure all working containers are properly labeled to identify their contents. 0 pts.

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 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed portioned condiments being stored stacked up, with no barrier in between the lip of the container and the bottom of the tray above it. Ensure all foods are stored in a manner that protects them from contamination. Observed various dented cans being stored in conjunction with unadulterated cans during inspection. 6-404.11 CDI - Dented cans segregated. 3-305.11 Repeat. 1 pt.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer solution below 200ppm quat during inspection. Ensure wiping cloths are stored in properly concentrated sanitizer at all times. 0 pts.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at three compartment sink dispensing below 200ppm quat during inspection. Three comp was not in use during inspection. Facility to utilize dish machine or manually dose sanitizer. Repair necessary. 0.5 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed spoiled lettuce in back up prep and moldy strawberries in WIC during inspection. CDI - Both items voluntarily discarded. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS dressings being stored annie air curtain in dressing prep 2 holding above 41F during inspection. CDI - All out of temperature items voluntarily discarded. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 various portioned food items not baring proper label identifying their date of opening or preparation throughout kitchen during inspection. CDI - PIC and prep cook able to verify dates of mother batches and labeled. 0 pts. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at three compartment sink dispensing far above safe levels during inspection. CDI - PIC able to add filter to line to properly dilute. Sanitizer observed dispensing at proper concentrations. Further maintenance assessment recommended. Repeat. 2 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed trays portioned sauce ramekins stacked together with no barrier to protect the sauces from possible contamination that may be on the bottoms of the trays. REHS recommended adding parchment paper between the lips of the cups and the bottom of the trays. 0 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee grab container of food out of trash can, remove gloves, put on new gloves then handle utensils without washing hands. CDI: Food employee removed gloves and washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp and raw fish located behind shredded cheese in prep drawers. CDI: Storage order was rearranged. 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 container of avocados down inside a container of lettuce in prep unit. CDI: Container of avocados were removed. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee switching from soiled dishes to clean dishes without changing gloves. CDI: Food employee removed gloves and washed hands.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer coming out of mixing faucet and in sanitizer buckets above 500ppm quat. VERIFICATION REQUIRED.

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. Observed cubed chicken cooling at a rate of 0F/min inside walk in cooler in container covered with a lid. CDI: Chicken was placed on a sheet pan. 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 .

6-404.11 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 dented can being stored on shelving with cans for facility use. CDI: Can was placed in office to hold for credit.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit with stickers still attached.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up in bottom of reach in coolers and prep drawers.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee handle raw salmon then proceed to handle tortillas without washing hands. CDI: Food employee washed hands.

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. Observed food employee handle tortillas with bare hands. CDI: Tortillas were voluntarily discarded. 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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. PIC called repair company during visit. Facility to use single service for customer. VERIFICATION REQUIRED. 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

3-501.14(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 blanched fries at 97F with 15 mins left in 2 hour cooling window. CDI: Fries were placed in walk in freezer, fries reach below 70F by end of 2 hr window. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Observed 2 pans of wings with a prep date of this morning 7/11, PIC confirmed wings were cooked yesterday 7/10. CDI: PIC corrected date label. 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 fries cooling in clumps on sheet pans, sheet pans were placed close together on rack. Observed queso cooling at a rate of 0.08F/min inside lowboy with tight lids. CDI: Queso and fries were placed in walk in freezer. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at one hand sink. CDI - Manager provided during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw hamburger meat stored above queso in an under-counter cooler. CDI - Burger meat was moved to a low boy cooler.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine flap.

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 missing time sticker for unsalted butter. CDI - Item was voluntarily discarded.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two fruit flies around the mop sink. Improvements made from previous inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of frozen fries on the floor of the walk-in freezer.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with deep stains and cuts.

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 one employee drink stored on a shelf above a prep surface.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wet wiping cloths and a spray bottle hanging on the side of a hand sink. CDI - Items were removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries and cucumbers stored above chopped onions in the walk-in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dish machine at 0ppm chlorine at the beginning of inspection. CDI - Manager ran the machine several times and primed it. Concentration is now 150ppm.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around the mop sink and dish pit area. Improvements made from previous inspection.

REPEAT 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 one dented can in dry storage. CDI - Items was removed to be returned to the supplier.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on the side of a hand sink.

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 bowl with no handle inside of the frozen tater tots.

5-202.14 A backflow device shall be used according to its design standard. (P) The backflow prevention device on the mop sink is not rated for continuous pressure. (ASSE 1001) Observed water being cut off by a spray nozzle instead of the main faucet. CDI - Hose was removed and water was turned off of the main faucet.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two wiping cloths inside of one hand sink. CDI - Items were removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak stored above margarine in the walk-in cooler. CDI - Items were moved to the correct order.

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. Establishment practices TPHC for Onion Straws without a written policy. CDI - EHS and management wrote a TPHC policy for Onion Straws and Butter.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two spray cans of chemical stored on top of the ice machine. CDI - Items were removed.

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 containers of oil and spices without labels.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed significant amount of fruit flies around the mop sink and close to the walk-in cooler.

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 one dented can in dry storage. CDI - Items was removed to be returned to the supplier.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed three employees preparing food while wearing watches and bracelets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one small cutting board with deep cuts that will be difficult to clean. Significant improvements made from previous inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee turn the faucet off with bare hands after washing. CDI - Employee was educated and rewashed hands. No points taken due to improvement on hand washing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine is reading 0ppm chlorine sanitizer, even after re-priming. CDI - All dishes will be washed in the 3-comp sink until Ecolab can come to repair the machine later today. Manager agreed to contact EHS when it is repaired.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed cheese at 65 degrees near the top of the squirt bottle at the exact 2 hour time limit. CDI - Item was voluntarily discarded. Manager stated that establishments will begin to heat cheese on the flat top before placing in squirt bottles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid margarine in squirt bottles at 62 degrees. container says “Perishable. Keep Refrigerated.” CDI - Item was voluntarily discarded. Manager stated that they will begin to store the bottles in the cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a significant amount of fruit flies in the mop sink area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a large amount of employees wearing watches and bracelets while preparing food. Observed employees with no hair restraints preparing food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several damp wiping cloths stored on prep counters.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado’s with stickers still attached.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one prep cooler cutting board with deep cuts and stains.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee don gloves prior to prepping food. Employee washed hands after EHS intervention.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some metal pans with food debris and labels left attached from previous uses on clean utensil and air drying shelves. CDI- Dishes were removed and sent to dish area to be washed, rinsed, and sanitized again. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer at mechanical dish machine in dish area. Pumps were not turning. PIC called for repair at time of inspection. Dish machine at bar will be used for small wares and the three compartment sink for large containers until main unit is repaired. A VR will be conducted within three days to verify repair of main dish machine. - 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

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no asterisk for the Taphouse burger on the Daily Specials page. 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 consumer advisory on the Daily Specials page does not disclose that the Taphouse burger may be cooked to order or served raw or undercooked. A VR will be conducted within 10 days to verify correction of menu. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection.

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 floor drain with missing grate. Metal pan is covering drain to prevent trip hazard. PIC stated part is on order. - 0.5 - 6-501.16 Store mops for air drying after use. Observed mops stored with the head on top. Store mops with head down to prevent contamination of handle.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Ensure that team members are washing their hands in between touching clothing and parts of the body. Observed an employee touch clothing without changing gloves or washing their hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some metal pans with food debris and labels left attached from previous uses on air drying shelves. CDI- Dishes were removed and sent to dish area to be washed, rinsed, and sanitized again. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch containing buttermilk stored on countertop out of temperature at 63F. Observed burgers over stacked inside of reach in unit holding above temperature threshold at a range of 41-45F. Observed raw chicken inside of prep unit at 45F. CDI- Burgers and chicken were cooled down using walk in cooler. Ranch was discarded. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a pan of secondary squeeze bottles without labels attached to identify the common name of contents inside of the squeeze bottles. CDI- Labeled during the inspection.

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 handles making contact with product inside of flour and sliced tomatoes inside of prep unit 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. CDI- Both removed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection.