MARQUEE LOUNGE, THE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the dishes to be stored on the clean dish storage rack adjacent the 3 compartment sink to be stored with heir food contact surfaces face up, resulting in dust/debris to be on the surfaces. CDI - PIC placed all contaminated dishes in the 3 compartment sink 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 a large container of blue cheese dressing to be stored in the lowboy refrigerator with a date mark of 4/29, making today day 22. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 portioned bags of raw marinating lamb chops to be cooling at a rate of .05 degrees/min. Lamb chops were in the RIC, which is not designed nor approved for rapid cooling, and in tied plastic bags which prevent the cold air flow from properly cooling the product down. CDI - Lamb chops moved to the RIF to rapidly cool. 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 multiple plastic containers of spices/seasonings to be on the back storage rack adjacent the back door of the facility and were not labeled as to their contents.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of cleaned metal insert containers wet nested on the clean dish rack adjacent the 3 compartment sink. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the top rack above the cleaned dishes to have a heavy amount of dust/debris built up from a nearby fan.

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 walls and ceiling above/behind the fryers/oven to have a heavy accumulation of dust.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health policies on site at the time of the inspection available for review. PIC and employees were knowledgeable about the reportable symptoms and illnesses and aware of the exclusion policy, just no signed employee health policies on site. CDI - EHS provided paper copy of Mecklenburg County employee health policy and onsite employees signed at the time of the inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the deflector in the ice machine to have an accumulation of black/pink grime. REPEAT.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a canister of “Hot Shot” stored on a shelf above the food prep sink. Product is designed for household use only and not approved to be used in commercial settings. CDI - PIC voluntarily discarded.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed ROP raw salmon filets thawing in an insert container without the filets being removed from the ROP environment. Package states “remove from package while thawing”. CDI - Cookline employees put cuts into the packages, removing the salmon filets from their ROP environment during the thawing process.

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 the ice scoop to the ice machine stored directly on the ice machine without a barrier protecting it. REPEAT. CDI - Ice scoop stored in a bin when not in use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of cleaned metal insert containers wet nested on the clean dish rack. 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 pairs of tongs to be hanging on the clean dish rack and hanging in a way where their food contact surfaces are easily contaminated by any employees clothing/arms who attempts to wash their hands at the adjacent handwash sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cherries and other food debris inside hand washing sink near ice machine. EHS educated staff to not discard food in hand washing sink. CDI -PIC removed discarded food from hand washing sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two medium sized open bags of mint leaves with mold growth inside bags. CDI - PIC voluntarily discarded both open bags of mint leaves.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink buildup inside ice machine panels. Increase frequency of cleaning unit. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food debris and build up inside microwave used for reheating foods. Increase frequency of cleaning unit. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active manual ware washing at 3-comp-sink with quaternary sanitizer below 50PPM. CDI - EHS educated staff on how to accurately measure concentration of sanitizer. PIC drained sanitizer compartment and added sanitizer from wall dispenser at 250PPM.-300PPM. 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

REPEAT 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 in-use ice scoop stored on top of soiled ice machine. CDI - PIC placed ice scoop in 3-comp-sink.

REPEAT 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 several boxes of single service items stored on the floor. (napkins, portioned cups etc...)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deep pan of raw salmon prepared on 12/08 above 41*F in flip top unit see temp chart. CDI - PIC voluntarily discarded prepared salmon and will use shallow pans going forward. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of waffle mix made with eggs in reach in cooler without any date marking. PIC stated waffle mix was prepared on the 8th and are only used on Sundays. CDI - PIC voluntarily discarded container of liquid waffle mix. 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 on prep table several secondary squeeze bottles without any labels. CDI - PIC placed labels on secondary bottles (truffle oil, jerk sauce, Asian chili, and lemon dressing.)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three boxes of food stored on the floor underneath storage rack. CDI - PIC moved boxes off the floor.

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 in-use ice scoop stored on top of soiled ice machine. CDI - PIC placed ice scoop in 3-comp-sink.

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 stack of single service boxes stored facing up on prep top. CDI - PIC placed single service boxes face down.

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 ceiling above grill station with oil stains and oil build up.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed hand sanitizer stored on ice machine. CDI. PIC removed.

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

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer in the facility for messing high temp dish machine. CDI. PIC ordered one.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored directly in same place as customer food. CDI. PIC removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer buckets in hand sink. PIC moved buckets from hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed shell eggs above RTE foods in Reach in cooler. CDI PIC moved eggs to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lamb in Low boy above 41F. Observed several TCS foods in Reach in cooler above 41F. See temperature chart. Temperature was adjusted on reach in and ambient air temperature droppped to 40F during visit. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 creamer in reach in cooler with no date mark. PIC stated it was opened 4 days ago. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .