CLUB WEST BREWING

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed sticker debris on containers stored as clean. CDI- PIC moved items to 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 .

-REPEAT- 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder -Pf- 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- Facility no longer provides paper menus in house. Menu is available via QR code and as a marquee display. Observed no consumer advisory present on facility's online ordering menu. Observed no asterisks on any menu items for facility's marquee menu correlating with the footnote. PIC stated caesar dressing is made in-house and includes raw eggs. PIC also stated steak and hamburgers are cooked to temp per order. The following menu items will need asterisks included to be in compliance for facility's consumer advisory: Surf & Turf, Caesar Salad, Side Caesar Salad, Chicken Caesar Wrap, Huevos Rancheros (on brunch column) any option to have caesar dressing as the dressing or sauce for menu item, any option to sub chicken for steak on bowls, and any option to add steak as a protein for salads. EHS discussed using pasteurized eggs in all items requiring eggs and to only offer fully cooked items on to-go menu. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying insects in dining and dish pit areas. Recommend increase pest control.

4-501.11 Maintain equipment in good repair. Observed missing lid handles on two of three prep tops. Repair or replace door handles.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed smokeless tobacco pouches in urinals. Recommend increased cleaning.

-REPEAT- 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. Observed missing ceiling tiles above the water heater at the dry storage room. Replace missing ceiling tiles so that ceilings are smooth and easily cleanable, and to prevent possible entrance of pests.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one food employee wash his hands multiple times throughout the time of inspection, and not using a protective barrier to turn faucets off after every handwash. All other food prep employees were observed following proper handwashing procedures. CDI: PIC went over handwashing procedures with food employee and he re-washed his hands to prevent contamination.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs posted at any of the handsinks inside the kitchen. CDI: EHS provided PIC with handwashing signs and PIC posted at each handsink. REPEAT VIOLATION.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pan of raw shrimp stored directly behind a pan of prepared deviled eggs, inside the cooler drawers. CDI: PIC corrected storage order to prevent contamination. 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 pan of beyond meat, pan of pizza sauce, pan of mozzarella cheese, pan of pre-cooked sausage, and pan of roasted garlic all cold holding above 41F inside the flip top portion of make table 1. PIC stated they did not have the lid open prior to start of inspection. Ambient air temp of unit was at 41F. PIC stated the fan inside of the unit will sometimes get blocked by the pans inside, affecting food temps. CDI: PIC moved all above mentioned TCS food items into the WIF to rapidly cool down. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 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 consumer advisory present on facility's online menu. Facility's physical menu has consumer advisory. Observed no asterisks on any menu items for facility's physical menu correlating with the footnote. PIC stated caesar dressing is made in-house and includes raw eggs. PIC also stated steak is cooked to temp per order. The following menu items will need asterisks included to be in compliance for facility's consumer advisory: Surf & Turf, Caesar Salad, Side Caesar Salad, Chicken Caesar Wrap, Huevos Rancheros (on brunch column) any option to have caesar dressing as the dressing or sauce for menu item, any option to sub chicken for steak on bowls, and any option to add steak as a protein for salads. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle stored at the dish area. PIC stated that the liquid inside the spray bottle was degreaser. CDI: PIC labeled spray bottle as degreaser for easy identification.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee actively engaging in food prep with bracelets on. Ensure food employees remove all jewelry from hands when engaging in food prep 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 stacks of single-serve boats and single-serve bowls stored out of it's original protective packaging, right-side up, along the make line. Keep all single-serve articles stored inverted when out of it's original protective packaging to prevent contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips to measure the sanitizer concentrations for the chlorine dish machine. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

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 damaged FRP wall on the left corner of can wash, exposing absorbent material beneath. Repair damaged FRP wall so that surfaces are smooth and easily cleanable. 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. Observed missing ceiling tiles above the water heater at the dry storage room. Replace missing ceiling tiles so that ceilings are smooth and easily cleanable, and to prevent possible entrance of pests. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility at the start of the inspection. CDI: PIC who is a CFPM arrived on-site in the middle of the inspection. PIC present at the start of inspection stated she is planning on getting re-certified soon. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs posted at any of the handsinks throughout the kitchen. PIC stated they will obtain their own handwash signs to post up.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed case of unwashed bell peppers and case of unwashed tomatillos stored directly above packages of RTE carrots and bags of pre-washed spring mix, inside the WIC. CDI: PIC corrected storage order to prevent contamination. 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 heavily soiled triangle blade of can opener. CDI: Can opener was taken to the dish room to be washed/rinsed/sanitized. REPEAT VIOLATION. *Note: Although a repeat violation, EHS reducing to half points today since only one multi-use equipment/utensil was observed soiled, and facility has many pieces of multi-use equipment and utensils. 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 pan of cooked shrooms date-marked 12/11, when actual date of prep was yesterday, stored inside lowboy of make table 1. Observed large cambro of cooked chicken wings that bore no date, stored inside lowboy of make table 2. PIC stated these were cooked yesterday. Observed sheet tray full of cooked mac and cheese cups that bore no date, stored inside the RIC. PIC stated these were also made yesterday. CDI: All above mentioned items were corrected by food employees. Observed an opened package of commercially made turkey bacon, stored inside a pan date-marked 12/03, inside the WIC. CDI: PIC voluntarily discarded the product since the 7-day window had surpassed. Observed pan of cooked short ribs (temping above 32F) inside WIF, date-marked for 12/04. PIC stated this is incorrect and was prepared this morning, and is currently cooling down. CDI: PIC had food employee correct the date label and wrote today's date. REPEAT VIOLATION. 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 cambro of pico de gallo cooling at a rate of 0.07 deg/min (not meeting the cooling rate), stored inside a plastic cambro, with the lid tightly covered, inside the standing reach-in cooler. PIC stated they had prepared this less than 4 hours prior of EHS's observation. CDI: PIC transferred pico de gallo onto a sheet tray and continued cooling the TCS food item inside the WIC to rapidly cool down. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since all other TCS food items were meeting cooling rate and improvement from previous inspection was observed. 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 .

3-501.13 (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 pan of completely thawed out ROP'd salmon packages with no slits, stored inside the WIC. CDI: PIC had food employee create slits for all salmon packages. Ensure when ROP'd packages for salmon state "remove from packaging before product is thawed out," employees are creating slits to introduce oxygen into the package.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee working in dish room actively drying off recently sanitized sheet trays from the dish machine. Ensure all multi-use equipment and utensils are fully air-dried.

4-501.11 Maintain equipment in good repair. Observed missing door handle at make table 1. Replace door handle for unit. REPEAT VIOLATION. *Note: Although a repeat violation, much improvement since previous inspection was observed, so EHS keeping at 0 points today.

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. Observed missing ceiling tiles above the water heater at the dry storage room. Replace missing ceiling tiles so that ceilings are smooth and easily cleanable, and to prevent possible entrance of pests.

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 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed a food employee who was actively washing dishes at the 3-compartment sink, put on a pair of gloves without washing hands prior to donning gloves. CDI: PIC educated food employee that hands shall be washed after handling soiled equipment/utensils, and always before donning a pair of single-use gloves; food employee washed their hands properly. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed a different food employee wash his hands properly, then turn off the faucets without using a protective barrier, thus re-contaminating his hands. CDI: PIC educated food employee and food employee re-washed his hands properly.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple sheet trays full of TCS food items on a speed rack inside the WIC, that were cooled down yesterday and left uncovered. Ensure all food items are covered once cooling process is done to prevent contamination. REPEAT VIOLATION.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine not functioning when EHS and PIC went to get a temperature with high temp disks. CDI: PIC contacted technician for the dish machine and technician arrived on-site while EHS was still at the facility. Technician noticed that the dish machine is super high-voltage and tripped up the lights inside the kitchen when he went to the breaker room to check on the electrical box. PIC stated that they had recently gotten electrical work done a week and a half ago that may be causing this issue. Facility switched over to using single-use articles only for serving their food as a temporary fix until repairs have been made on the dish machine. Technician was unable to repair dish machine. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the triangle blade of the can opener with visible food debris. CDI: Can opener was taken to the 3-comp sink to wash/rinse/sanitize. REPEAT VIOLATION. 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 chub of cooked corned beef date-marked with a prep date of 7/22, stored inside the WIC. CDI: PIC voluntarily discarded food item since the 7-day window had surpassed. Observed a container of hot dogs that were date-marked with a prep date of 7/23 and discard date of 7/30, stored inside lowboy cooler 2. CDI: EHS explained this still falls under 7-day window (with prep date counted as Day 1) and PIC created new date label to correct the discard date to 7/29. Observed a container of cooked short ribs with a pre date of 7/22, stored inside lowboy cooler 1. CDI: PIC voluntarily discarded food item since the 7-day window had surpassed. Observed an opened container of commercially made kimchi that bore no date, stored inside the WIC. CDI: PIC stated that they opened the container on Friday, 7/25, and PIC created date label for the container. REPEAT VIOLATION. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a case of gel chafing fuel canisters stored directly on top of a case of potatoes in the dry storage area. CDI: PIC removed the chafing gel case to prevent contamination.

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 a hotel pan of pasta salad not meeting the cooling rate, as temperature only dropped 3F after 35 minutes. This pasta salad was time-stamped with a prep time of less than 30 minutes prior to EHS's first observation, and pan was stored inside the lowboy cooler, covered with a metal pan. CDI: PIC removed the lid of the container to allow proper air flow and moved into the WIC to rapidly cool. Observed a large bus tub full of spring mix that was prepared around an hour prior to EHS's observation, and stored inside the lowboy cooler with the lid completely covered. CDI: PIC had food employees transfer over to laying out the spring mix lettuces on sheet trays and store inside the WIC to rapidly cool down and allow proper cold air flow. REPEAT VIOLATION. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed all 3 sanitizer buckets full of QUAT sanitizer stored throughout the make line reading 0ppm. PIC noticed that the container of QUAT sanitizer dispensing at the 3-compartment sink was empty. CDI: PIC refreshed with a new bucket of QUAT sanitizer and EHS observed concentration was reading above 200ppm.

4-501.11 Maintain equipment in good repair. Observed missing door handles for both make table 1 and make table 2. Replace door handles on both units. Observed the handsink by the front kitchen entrance door and the handsink in front of the WIC both needing to be re-caulked. Re-caulk handsinks.

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 soiled gaskets in cold holding units throughout the facility. Increase cleaning frequency.

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 a pool of standing water on the floor by the ice machines, with a few rags placed on the floor in an attempt to try and clean up a possible spill. Keep floors clean.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with CFPM arrived towards end of inspection. -0- 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 PIC and food employee handle raw burger patties and begin to return to handle RTE items without washing hands. -CDI- EHS intervened, educated both on when to wash and both properly washed hands. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed hot held items with no protective coverings. 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 over RTE hot dogs in WIC. -CDI- PIC relocated items. -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. **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 .

3-501.14(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 beer cheese cooling for more than 2 hours above 70F. -CDI- PIC voluntarily discarded items. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed sliced deli turkey prepared more than four hours ago above 41F. -CDI- PIC voluntarily discarded items. -1.5- For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep units and RICs above 41F. Observed ambient air of some units above 41F. -CDI- PIC voluntarily discarded items above 41F and repair person arrived while EHS was present. By end of inspection, all units were at 41F or below. **REPEAT** -3- 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 wings improperly date mark and past discard date, items were date marked 4/12-4/19 (discard should be 4/18), housemade pesto (containing fresh garlic and oil) with no date marked, fresh garlic and oil mixture date marked 4/8 (discard 4/14), and crab dip and heavy cream with no date mark. Observed housemade garlic aioli containing roasted garlic at lowboy at FOH with no date mark. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no label on squeeze bottle. Per PIC, contents were dish detergent. -CDI- PIC properly labeled items. -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 beer cheese cooling for more than 2 hours that did not meet cooling parameters. Item was found cooling at ambient air for extended amount of time in large, dense container with no active stirring and no ice bath. Observed deli turkey sliced today that did not meet cooling parameters. Items were found cooling in WIC in small full plastic container with protective covering. -CDI- EHS educated PIC on proper cooling methods and 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 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 squeeze bottles without labels. **REPEAT** -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed garage doors open with fly fans not turned on. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of drinks packets stored on floor in dry storage area. Observed bag of onions stored on floor in dry storage area. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water in dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -0.5- 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed cloth debris in clean dishes. EHS asked PIC if facility was cloth drying dishes and PIC stated that they were. -CDI- EHS educated PIC on proper air drying techniques.

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 single-use and single-service items stored on floor at FOH area where orders are taken. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on prep table. Observed employee bag stored in container on top of single-use and single-service items. -CDI- PIC relocated items. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal plans stacked on clean storage shelves with sticker residue on outside surfaces transferring to inside surface. CDI - PIC placed items in dish area to be recleaned. 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 pan of hamburger patties in grill drawer above 41F. CDI - Items discarded Observed TCS items in WIC above 41F. Ambient temperature of unit was observed at 48F. PIC was unable to determine how long unit was malfunctioning. CDI - All TCS food was voluntarily discarded. Items received in delivery at 9:00am may be placed in beer cooler for rapid cooling. Items were verified by EHS using time/date stamped invoice. A VR will be conducted within 3 days to verify unit repairs and holding temperature. Facility may utilize unit once it is determined that it can hold TCS food at 41F or below. - 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 .

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 squirt bottles of oil and water on grill line without a label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in wiping cloth bucket at 50ppm Quat. Per directions on bottle, sanitizing concentration should be between 200-400ppm. CDI - PIC remade sanitizer at concentration of 400ppm at dispenser. - 1 - REPEAT

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

4-501.11 Maintain equipment in good repair. Observed WIC with an ambient air temperature of 48F. TCS items were discarded (see #22). PIC called in for repair. - 0.5 - REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse, coat, and back pack stored on shelf next to pressure cooker in dry storage. Designate area for employee belongings that prevent contamination of food and equipment. - 0.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed poutine in steam well below 135F. All other items in well were above 135F. CDI - PIC placed item on stove and reheated to 165F. - 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in wiping cloth bucket at 50ppm Quat. Per directions on bottle, sanitizing concentration should be between 200-400ppm. CDI - PIC remade sanitizer at concentration of 400ppm at dispenser. - 0.5 -

4-501.11 Maintain equipment in good repair. Observed gaskets on pizza prep, low boy freezer and sandwich prep torn. PIC stated that gaskets were scheduled to be replaced this week.

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 open soda cans in several locations in kitchen. Beverages may be consumed in containers with lids only. CDI - Cans discarded.

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 employee wash hands and turn off faucet without barrier. EHS instructed employee on proper procedure. CDI - Employee was observed washing hands correctly. 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 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee use gloves to place raw chicken on grill. Employee proceeded to slide cooked hamburger onto bun with same gloves. CDI - EHS explained cross contamination issue with PIC. Burgers were discarded and new ones made. Employee washed hands and put new gloves on. - 2 -

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed final rinse temperature of mechanical dish machine, measured by a plate thermometer, at 155F. A VR will be conducted within three days to verify rinse temperature can reach 160F minimum. Three compartment sink must be used for sanitizing until dish machine is adjusted. - 1.5 - REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 recently prepped tomatoes in sealed bins cooling in WIC. After 30 minutes, the temperature had not changed. CDI - tomatoes were placed on sheet trays until they reached 41F or below. 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 pans stacked wet. - 1 - REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on shelf next to pressure cooker in dry storage. Designate area for employee belongings that prevent contamination of food and equipment.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Establishment could not provide written vomit and diarrheal event clean-up procedures. CDI - EHS provided PIC with written procedures. - 0.5 - REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash cans blocking three handwashing sinks in the kitchen area. CDI - PIC moved trash cans to allow for easy access to sinks.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed final rinse temperature of mechanical dish machine, measured by a plate thermometer, at 155F. A VR will be conducted within three days to verify rinse temperature can reach 160F minimum. Three compartment sink must be used for sanitizing until dish machine is adjusted. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. - 0.5 - REPEAT

4-502.11(A) Maintain utensils in good repair. Observed metal mesh strainer in clean utensil storage with damage to edge. Mesh was fraying. CDI - PIC discarded utensil.

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 facility does not yet have max temperature registering device for high temp dish machine. EHS provided more info for obtaining approved devices including temperature indicating strips. A VR will be conducted within 10 days to verify possession of max/min thermometer or test strips. - 0.5 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Establishment could not provide written vomit and diarrheal event clean-up procedures. CDI - EHS provided PIC with written procedures.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink near pizza prep. CDI - Paper towels were placed at the hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed sticker adhesive on the exterior of pans transferring to the interior food contact surface due to stacking. Observed pans with food debris present on the surface stored as clean, CDI - Pans were moved to 3 compartment sink to be w/r/s.

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. 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 . Observed potato salad prepared and placed in the WIC to cool at 11:45AM, at approximately 2:20 PM potato salad was observed at 78F. Potato salad did not reach 70F within the 2 hour time window. CDI - Potato salad was voluntarily discarded.

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: 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 . Observed potato salad packed in large sealed container to cool, potato salad was observed missing the 135F to 70F 2 hour window. CDI - Potato salad was voluntarily discarded.

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 unlabeled sugar bin. CDI - Sugar was labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor inside the WIF. CDI - Food was removed from the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying pans/containers.

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 drink stored on top of Pizza Prep Unit. CDI - Employee drink was removed.

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. Facility using TPHC without written procedures for sauce ramekins, bacon jam, TPHC sauces in squeeze bottles. Food items were marked with time that food was removed from temperature control, and discard time. EHS provided paperwork for TPHC, discussed with PIC. CDI TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 sausage above 41F in pizza reach-in cooler. Item was cooling from earlier prep. CDI - Sausage was placed on sheet pan, uncovered and placed into walk-in unit to quickly 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep surface and sanitizer bucket filled with soapy water instead of QAC sanitizer. Employee refilled bucket at 3 compartment sink with approved sanitizer. CDI

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few food containers stacked wet on clean dish shelving.

4-501.11 Maintain equipment in good repair. Observed ice buildup from walk-in freezer condenser. Ice buildup was observed on shelving and unopened food boxes. Ensure food for sale is not stored under ice buildup to prevent contamination.

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 Facility does not yet have max temperature registering device for high temp dish machine. EHS provided more info for obtaining approved devices. Verification required within 10 days.