GOLDIES

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed chicken sitting in an ice bath at 44F. CDI- PIC placing item in cooler to cool to 41F and EHS provided additional information about how to prepare an ice bath. -1.5- 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed shelving in walk in cooler starting to rust. Repair/replace. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser with dead batteries during inspection CDI- PIC replaced batteries. -1-

4-501.11 Maintain equipment in good repair. Observed light in the walk in cooler being held up with tape. Repair -0-

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. EHS observed fans used in the kitchen with visible dust present. -0.5-

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 a few low areas of grout throughout facility. -0-

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 multiple TCS items throughout the facility that were dated marked for 8 days instead of the alltoed 7 days. EHS did not observe any items that were held beyond the alloted 7 days. CDI- EHS allowed PIC and food employee to correct dates as nothing was found to be out of date. **REPEAT** **Deescalation due to overall improvement** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving used to store clean equipment beginning to rust. **REPEAT** -0.5-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef stored behind cooked chicken in grill drawers. Observed raw beef stored overhead pasteurized eggs in the 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 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food items in the walk in cooler that were not longer cooling but were left uncovered. CDI- PIC covered food items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed visible food debris on deli slicer stored as clean. Observed a few plastic containers and utensils with visible food debris. Observed a few plastic containers with visible sticker residue present and containers were stacked so that sticker residue is touching the food contact surface. CDI- Items were taken to dish area to be w/r/s. **REPEAT** -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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beer batter (containing buttermilk) holding on counter at 60F. PIC stated that the items should be in an ice bath. PIC stated that beer batter had been out for approximately 2 hours. CDI- EHS allowed PIC to cool item. EHS and PIC discussed placing item on TPHC if proper cold holding temperature could not be achieved. **REPEAT** **Points not escalated due to overall improvement, however, if cold holding is marked on next inspection report points will be escalated** 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 two containers of sliced turkey, two containers of cooked brisket, ready-to-eat sausage, salsa verde, and cooked sausage patties without date marks. Observed the corn dogs ( 10/27 discarded date) and roasted red peppers x2 (10/27 discard date) being held beyond the 7-day allotment. Observed black beans dated for 10/22-10/30 which is 9 days and cooked chicken dated for 10/29 and its actual prep date was 10/26. CDI- EHS allowed facility to date items as PIC and head chef were able to verify prep date on items. PIC voluntarily discarded corn dogs, black beans, and the roasted red peppers. EHS allowed facility to correct date on roasted chicken. **REPEAT** -3- 3-DAY VR REQUIRED 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed “ simple salmon” on the menu that PIC stated is cooked medium well (135-140) and is not included the in consumer advisory. 10-day VR. -0.5-

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 two squeeze bottles in the line without labels. CDI- PIC labeled squeeze bottles. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open throughout inspection. **REPEAT** 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area, especially near dishpit area. **REPEAT** -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on counter. Observed sanitizer bucket with wiping cloth in pizza kitchen below required concentration for sink and surface sanitizer. CDI- PIC placed wet cloth in sanitizer solution and replenished sanitizer to correct concentration. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal and a few plastic containers stored as clean. **REPEAT** -1- 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed that facility is cloth drying dishes. Employee stated that after dishes are washed they are cloth dried (employee proceeded to demonstrate) then left to finish drying for about 20 minutes. EHS advised that cloth drying was not allowed.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving used to store clean equipment beginning to rust. -0-

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 dust buildup on walls and ceilings in the pizza kitchen. **REPEAT** -0.5-

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap dispensing at handsink at front line due to dead batteries. Observed no soap at BOH near ice dispenser. -CDI- PIC replaced batteries and replenished soap supply. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink behind bar where non-alcoholic drinks and ice are dispensed. -CDI- EHS provided PIC with signage. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed RTE chicken stored in front of raw beef in WIC. -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 2 slicers and other dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 Mac and cheese reheated to 140F and rice reheated to 142F. -CDI- PIC reheated items to 174F and 181F, respectively. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced tomatoes, house made ranch (contains buttermilk), salsa, whole milk, and Cole slaw above 41F in prep unit. Refer to temperature chart. -CDI- PIC voluntarily discarded 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 milk in prep unit and WIC with no date, hot dogs in WIC with no date, sausage at pizza station, and brisket in cold drawers with no date. Observed corn dogs date marked 5/30 (discard 6/5). Per PIC, items with no date were prepared 2 days prior. -CDI- PIC properly date marked items and discarded items past date. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open throughout inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area, especially near dishpit area. -0-

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

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. -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 knife stored between prep unit and table. Observed tongs stored on handle of cooking equipment. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC placed items at dishpit to be W/R/S. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal containers stored as clean. -0.5-

4-501.11 Maintain equipment in good repair. Observed cold drawers not in use due to not functioning. Per PIC, items will be repaired later this week. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handsink at front of line. Repair. -0-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin near handsink at front line. -0-

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 dust buildup on walls and ceilings near handsink at back of line and near dishpit area. Increased and more thorough cleaning frequency recommended. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC start to use handwashing sink to fill up water container. Observed food employee use handsink to wet a sticker. -CDI- EHS intervened with PIC and educated on proper use of handwashing sink and educated food employee as well. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers stored over RTE rice and black beans in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 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 throughout all units date marked today’s date, 2/12. After further conversation with PIC, EHS discovered that all items were prepared yesterday and improperly date marked. Observed ricotta cheese date marked for tomorrow’s date, 2/13. Per PIC, PIC did not have any Wednesday stickers for today. PIC stated that facility does not purchase stickers for Mon and Tuesday and facility is closed n those days. However, EHS observed facility to still be writing the dates in. EHS recommended that facility write the proper dates to match the prep date (instead of matching the dates to the day of the week on the sticker). Observed roasted red peppers date marked 2/6-2/17, discard should be 2/12. -CDI- EHS educated PIC on proper date marking system and PIC properly date marked all items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 water bottle stored at dish machine area. -CDI- PIC relocated items. **REPEAT** -0.5-

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 water bottle wit a twist top. -CDI- EHS educated PIC on designated areas/use of closed beverage containers. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 milk with no date mark in prep unit. Observed items improperly date marked in cold drawers; onions, mushrooms, deli chicken and brisket (3/10-3/13). Observed deli chicken date marked 9/19 & 9/25 (discard 9/25 & 10/1), deli turkey 9/12 (discard 9/18), feta cheese 9/19 (discard 9/25), mango salsa and ricotta cheese 9/22 (discard 9/30), spring mix 9/26 (10/2), tomato paste 9/12 (discard 9/18), hot dog chili 9/20 (discard 9/26), housemade au jus (containing cooked onions) 9/13 (discard 9/20) and sausage date marked 9/13 (discard 9/19). Observed chicken wings, marinara sauce, mushrooms, milk, queso fresco and cut cabbage with no dates. Per PIC, deli meats were improperly date marked. -CDI- PIC voluntarily discarded items past date mark and correctly date marked other items. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle missing label. -CDI- PIC properly labeled items. -CDI- PIC properly labeled items. 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 raid light insect repellant. -CDI- PIC voluntarily discarded. **REPEAT** **POINTS NOT ESCALATED DUE TO BEING A DIFFERENT ITEM** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in 0 ppm sink and surface sanitizer. Per PIC, contents had not been switched out from previous night. -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 knife stored between prep unit and steam table. -CDI- EHS educated PIC on proper storage of items and PIC removed items. -0-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinking in food prep area from twist top water bottle. -CDI- EHS educated food employee on proper drinking containers in food prep areas/drinking in designated areas. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle stored on prep table. -CDI- EHS educated food employee on proper storage of personal items and food employee relocated items. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a paper towel to turn off faucet thus recontaminating hands. -CDI- EHS pointed it out to PIC and PIC educated food employee on using a barrier and food employee properly rewashed hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee work with raw chicken and change gloves to switch to work with RTE food without washing hands in between. -CDI- EHS intervened and pointed it out to PIC and PIC instructed employee to wash hands. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed whole chickens hot holding between 120-145F. -CDI- PIC reheated chickens to between 167-207F. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 pizza sauce, sausage and pico de gallo at pizza station with no dates. Observed caramelized onions date marked 3/22 (discard 3/28), brisket date marked 3/1 (discard 3/7), prime rib 2/17 (discard 2/23) and 1/28 (discard 2/3), and chicken date marked 3/27 (discard 4/2) in cold drawers. Observed cut cabbage date marked 3/27 (discard 4/2) in prep unit. Observed 3 containers of housemade au jus (contains cooked veggies) in WIC date marked 3/22 (discard 3/28). Observed opened deli ham in WIC with no date. -CDI- PIC voluntarily discarded of all items past date mark and properly date marked ham and other items in pizza prep station that were opened 3/31. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 bottle of raid stored in cabinet. -CDI- PIC voluntarily discarded. -1-

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 container of Mac and cheese cooling in WIC in large plastic container with no active stirring and no change in temperature after 50 minutes. -CDI- PIC split items into smaller metal containers and started to actively stir 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 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 spices and water at hot dog station with no label. Observed butter and water at grill line with no labels. -CDI- PIC labeled 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-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed prime rib undercooked stored over deli meats. CDI- prime rib placed below cooked items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked chicken, macaroni and black beans holding below 135F in the hot well. CDI- Items reheated. Black beans 182, macaroni 176, chicken 178 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in clean dish storage area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone and drink on prep table. Observed jackets on storage shelf. Provide area for employee items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sink and surface sanitizer in the 3 compartment sink below the required concentration. Establishment will use the dish machine to w/r/s dishes until the 3 comp sanitizer dispenser is repaired.

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: 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 . Observed TCS food items with date marking inside RIC at prep unit. CDI - Items were labeled with the correct date marking. 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: 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in buckets with sanitizer below required minimum concentration. CDI - Establishment will use chlorine sanitizer as replacement for sink and surface until repairs are made.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked wet. CDI - Pans were separated.

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 team member not meet time for handwashing or use of soap in hand wash. CDI- Team member was stopped and coached by REHS and PIC. 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 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed team member turn faucet off with bare hands then return to pizza making. Recommend food establishment to do a group training to help team members grasp proper hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods including feta cheese, pimento cheese, cole slaw, brisket, and ribeye above temperature threshold. 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 foods inside of the reach in drawer prepared days before without date marking labels attached. CDI- Foods were dated during the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 foods inside of walk in cooler cooling in bulk amounts and other with plastic cling wrap tightly attached. Ensure that proper cooling methods are being used to help achieve cooling time parameters. CDI- Chili was broken down in to smaller portions and placed in ice bath. Wrapped meats(brisket and ribeye)were placed on sheet trays to create better air flow. 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 foods placed inside of secondary containers without labels attached with the common names of foods including oil and salt. CDI- Labeled during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed sliced avocados inside of the prep unit with labels left attached. Ensure that avocados are being washed and labels are being removed prior to use. Avocados discarded during the inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test strips provided. A verification visit will be conducted.