PANZU BREWERY

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 bag of cut cabbage date marked for 5/21 in the WIC. -CDI- PIC voluntarily discarded. Observed opened milk in the WIC with no labeling present and the commercial date mark labeled for 5/31. -CDI- PIC voluntarily discarded. Ensure that milk is properly date marked. Ensure that foods are discarded once expired. 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 2 squirt bottles, 2 deli cups, and 1 spice shaker bottle unlabeled. Ensure that all working food containers are properly labeled. -CDI- PIC properly labeled unlabeled foods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed approximately 4 boxes of food from an early morning delivery that were still not put up upon EHSs arrival. -CDI- PIC put up boxes so that they were off the floor.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the hand sink adjacent to the grill. Ensure that paper towels or alternative means to dry hands is available at all hand sinks. -CDI- PIC placed paper towels at the hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shell eggs over RTE foods on the shelving of the WIC. No contamination observed. -CDI- PIC moved raw shell eggs to the bottom of the shelving so that it was no longer over RTE foods. 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 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 opened milk with no date marking in the WIC. Observed lettuce in lowboy unit past 7 day date window. -CDI- PIC voluntarily discarded both milk and lettuce. Ensure that all RTE foods are date marked when prepped or cooked, and ensure food is discarded when past 7 days date window. 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 .

3-501.19(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 no discard time listed on the chicharron or the plantains that were on TPHC adjacent to the flat top. PIC stated that they were cooked 30 minutes prior. -CDI- PIC labeled the proper discard time for the foods on TPHC.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. CFPM arrived towards end of today’s inspection. Ensure a CFPM is present at all times. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed 1 container of raw steak stored above 1 container of cooked pork in the reach-in unit. CDI - Storage order rearranged to prevent cross contamination. No escalation of points due to improvement from previous inspection. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed opened bag of shredded cheese mix first used yesterday. CDI - Food handler transferred remaining cheese into working container in the prep top which had correct date label of 10/14/25. REPEAT VIOLATION: 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 no date label for guacamole in the prep top. Food handler traced back batch date to 10/13/25 and correctly date labeled. 0 demerits due to notable improvement since previous inspection. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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 small containers with single service liners unprotected on top shelving inside kitchen. Also observed two boxes of plastic lids and cups inside brewery room on floor of upper dry storage room. -0-

REPEAT VIOLATION: 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 food debris on flooring in the walk-in cooler. Increase cleaning frequency and maintain clean. 0 demerits due to improvement and different area observed. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cellular device and cell phone stand stored on prep table and prep top cutting board upon arrival to facility. 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 personal beverage stored on prep table alongside prepared foods and foodservice equipment. -0.5-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a container of raw chicken stored above several cans of RTE whipped cream, inside lowboy cooler 3. CDI: PIC removed the raw chicken to prevent contamination. 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 a container of cooked pork date-marked with a prep date of 5/20 and discard date of 5/26, and a container of cooked pork loin date-marked with a prep date of 5/17 and discard date of 5/23, both stored in lowboy cooler 1. CDI: PIC voluntarily discarded both TCS food items since the 7-day window had surpassed. Observed a container of shredded lettuce date-marked with a prep date of 5/22 and discard date of 5/28 stored in the make table. CDI: PIC voluntarily discarded lettuce since the 7-day window had surpassed. Observed a container of diced tomatoes and a container of house-made green hot sauce both date-marked with a prep date of 5/20 and discard date of 5/26, stored in lowboy cooler 2. CDI: PIC voluntarily discarded both food items since the 7-day window had surpassed. Observed an opened carton of heavy whipping cream date-marked with an open date of 3/11, stored in lowboy cooler 3. CDI: PIC voluntarily discarded food item. Observed a container of house-made salsa verde date-marked with a prep date of 5/27 and discard date of 6/02, stored inside the WIC. CDI: PIC voluntarily discarded salsa verde. 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 .

3-501.19(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 fried plantains that are held on TPHC without a start or end time. PIC stated it was placed on TPHC at 12:00PM. EHS observed the other food items held on TPHC (pork belly and bacon) were properly time stamped with start and end times and the 4 hour mark had not yet expired. CDI: PIC created label with start and end times for the fried plantains.

3-404.11 (A) (B) Juice packaged in the food establishment shall be treated under a HACCP plan or properly labeled if not treated.-P/Pf 3-404.11 (B) Juice that is not treated per 3-404.11 (A) shall be labeled with the phrase WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. See item number 37 on this report for additional requirements related to ingredients and allergens. Observed multiple bottles of three different juices packaged in the facility (without a HACCP plan) and not labeled with required labeling rules. It was brought to EHS's attention that the facility uses frozen packages of commercially made passion fruit pulp to blend with water to make their "passion fruit juice," pre-made lime juice delivered by Gordon foodservice to blend with water to make their "lemon juice," and a similar frozen package of blackberry mango to blend with water to make their "blackberry mango juice." EHS observed the bottles of passion fruit juice and lemon juice were labeled with the contents of 1) facility name, 2) name of product, 3) weight of product, stored inside lowboy cooler 3. EHS observed all bottles of blackberry mango juice, stored inside lowboy cooler 3 bore no labels. VERIFICATION REQUIRED within 10 days to ensure that the facility is in compliance.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed improper labeling on the labeled juices packaged at the facility; missing 2) list of ingredients, 4) address of business, and 5) allergy information; observed multiple bottles of juice that bore no labels. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans stacked wet and stored at the clean dish rack. Keep pans separated until they have completely dried.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QUAT test strips to measure the concentration of QUAT sanitizer used at the 3-compartment sink. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. *Note: Facility has a high temp machine that was observed to be properly working.

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 heavy oil buildup on the hood vents above the fryer/flattop grill. Observed interior non-food contact surfaces of the microwave heavily soiled with food residue. Observed soiled gaskets in lowboy coolers 1 and 3. Observed bottom interior surface of reach-in freezer 2 soiled with food residue. 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 dust buildup on the ceiling tiles inside the kitchen. Increase cleaning frequency. 6-201.16 (B) In areas that are not used for dry storage, concrete blocks, porous blocks, or bricks used for indoor wall construction shall be sealed, smooth, nonabsorbent, and easily cleanable. Observed exposed wood in the rectangle pass-through used as an expo window in the wall between the kitchen and the bar. Seal wood so that it is smooth and easily cleanable.

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 a consumer advisor on the menu, but the "8 oz Churrasco," "7 oz salmon," and "Panzu salad" which has an option to add steak (that can be cooked to a preference as well), not asterisked on the menu. PIC stated that they are currently taking off some menu items, and will not be serving salmon. PIC stated she will reach out to the GM to include the asterisks for the two menu items that can be cooked to the customer's requested temp. VERIFICATION REQUIRED within 10 days to ensure facility has corrected their consumer advisory of their menu on all platforms (hard copies and online on their website).

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets full of chlorine sanitizer reading 0-10ppm concentration, stored near both handsinks in the kitchen. CDI: PIC dumped both buckets and refilled with properly concentrated chlorine sanitizer reading above 100ppm.

2-102.11 (A) - (C)(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. - Pf. Observed PIC unable to ensure food safety and handling are being met for proper hand washing, date marking, maintaining adequate cold holding and hot holding temperatures, sanitizing of food contact surfaces, maintenance of equipment and hand sink provisions. -1- *A follow-up visit will be made to ensure compliance on foodsafety management and procedures. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired certified food protection managers certificate. Other CFPM arrived towards end of inspection. Ensure a CFPM is present at all times. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

REPEAT VIOLATION: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee recontaminate hands on handles after hand wash and immediately proceed to handle clean gloves for food prep. CDI - EHS coached employee and hands were rewashed. -2- 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.

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at employee restroom. Staff present advised that the soap dispenser fell off the wall. Dispenser provided and reinstalled in restroom for compliance. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed two hand washing sinks in kitchen without hand towels. Employee present states that the facility is waiting more towels for each dispenser. CDI - Disposable hand towels provided to both stations for compliance. -1-

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 160 F as measured by a max/min thermometer. - P. Observed under counter dish machine unable to reach high sanitizing temperature of 160 F after 4 cycles. CDI - PIC repaired machine; per manufacturer’s instructions, machine was operated an additional 12 cycles achieving a final rinse temperature of 161.5 F. ***Compliance visit will be made to ensure equipment is able to perform at optimum levels. 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.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed pork and chicken soup hot holding < 135 F. Refer to temperature observation chart. CDI - PIC removed items and reheated > 165 F for compliance. -0- ***Points shall be escalated with repeated violations. 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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed containers of sliced tomatoes, sliced ham, cheddar cheese, swiss cheese and pico de gallo cold held > 41 degrees F. Refer to temperature observation chart. Products were placed out for services 40-60 minutes prior to inspection, according to PIC. CDI - Items from refrigeration and shallow ice bath left vented and relocated to walk-in cooler. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT VIOLATION: 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 no pull dates for numerous TCS foods such as: chicken empanadas (3x containers) and cooked chicken and containers of soup of the day and penne pasta (2x containers) all held past 7 day requirement (10/14-/10/20; 10/13-10/19). CDI - PIC added pull dates and discarded expired foods. ***Next repeat violation will implement a risk control plan and discard.*** 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.

REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large flying insect present inside of the kitchen and various inside of the employee restroom. -2-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed three damaged rubber spatulas stored as clean. CDI - Employee present voluntarily discarded utensils. -0-

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 malfunctioning high temp dish machine thermometer. CDI - PIC calibrated device and thermometer now operable. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee immediately recontaminate hands on handles after hand wash and proceed to handle clean gloves for food prep. CDI - EHS coached employee and hands were rewashed. -0- 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.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed cases of raw shelled eggs stored directly over containers of mustard and other commercially sourced condiments in the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross-contamination. -0- 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 41 F or less. - P. Observed TCS applicable foods cold held > 41 degrees F in a shallow ice bath and inside cold holding equipment. Refer to temperature observation chart. Products were placed out for services an hour prior to inspection according to PIC. CDI - Items from refrigeration removed to walk-in cooler and ice bath refreshed. -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 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 24 hrs. - Pf. Observed cooked ribs, fresh mozzarella and sautéed onions + mushrooms with no date mark. CDI - Items date marked by PIC. REPEAT VIOLATION: 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 cooked beef without pull date and containers of chicharron and garlic in oil all held past 7 day requirement. CDI - Facility allowed to date mark beef, remaining products voluntarily discarded. -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.

REPEAT VIOLATION: 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 three stacked closed ziplock bags of cooked goat inefficiently cooling in reach-in freezer and a covered container of guac cooling inside of the lowboy unit. CDI - Cooling procedure changed by venting and relocating guac into the walk-in cooler; cooked goat separated and left inside of reach-in freezer to allow effective cooling towards < 41 degreees F. -1- 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.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed brewery garage roll up door left open throughout today’s inspection. Door must remain closed if not in active use. REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large flying insects present inside of the kitchen. Return visit will be made to ensure compliance with pest management. -1-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee utilize a cloth to dry a cutting board. CDI - Employee educated. -0-

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 service to-go hinged containers faced upwards on top shelving inside kitchen. -0-

6-301.14 Post a handwash sign at each handsink. Observed no hand washing guidance provided in employee restroom. CDI - Guidance poster provided during today’s inspection. -0-

REPEAT: 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 TCS applicable foods such as cooked and frozen pork, fried cheese, sweet potato fries and chicken wings thawing with out pull dates out of date and various containers of vegetable dressing, garlic paste, roasted red peppers, chimichuri sauce and large quantity of beef quesadillas all held past 7 day requirement. CDI - Facility allowed to date items thawing, remaining products voluntarily discarded. -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.

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 small container of roasted vegetables cooling inside of the prep top. CDI cooling procedure changed by relocated container to the reach-in freezer. No escalation of points due to improvement observed from previous inspection. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present. -0-

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth not in sanitizer bucket on prep top cutting board. CDI - Wiping cloth removed. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside blender stored as clean. CDI - Blender relocated to 3-compartment sink. -0-

REPEAT: 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 high temp dish machine in kitchen with no max temp testing thermometer. VR REQUIRED. -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door left open. Keep closed after use. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing its drain plug. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cellular device stored on packaged food and on prep top station upon arrival to facility. CDI - Device removed. 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 closed personal beverage co-mingling and stored above resale items inside of the reach-in unit. CDI - Employee removed personal item to designed area. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Did not observe handout given. CDI handout re given For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 employee beverage stored above food preparation surface. CDI removed

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 food employee immediately recontaminate hands on handles after hand wash. CDI EHS coached employee and Hands were rewashed 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed both garlic cooked oil and vegetable cooked stock infused oil to be held at room temperature. CDI discarded and or removed to WIC 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 a couple tcs foods with no date mark. CDI date marked For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P observed cooked and frozen pork out of date. CDI allowed to date 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 chimichurri with garlic in oil to be cooling in covered plastic lexan. CDI cooling procedure changed to shallow metal 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth not in sanitizer bucket with other so 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed three sani buckets with wiping cloths on floor. CDI removed

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 high temp dish machine in kitchen with no max temp testing thermometer