BONNIE AND CLYDES RESTAURANT AND LOUNGE

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 food employee handle soiled equipment on ground, return to soiled dish drainboard then handle clean equipment without washing hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with hands after washing. CDI, employee rewashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - observed raw tuna stored over RTE foods and with cut avocado. CDI, foods voluntarily discarded .Repeat. 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 3 pans stored as clean but had food residues. CDI, equipment relocated for cleaning. 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 several foods such as caramelized onion with prep date of 9/17, onion 2 with prep date of 9/17, chili garlic sauce with prep date of 9/16, Tao to with prep date of 9/6, garlic confei with prep date of 9/11, pepperoni with prep date of 9/16, ricotta cheese with prep date of 9/16, feta with prep date of 9/14. CDI, foods voluntarily discarded. PIC stated some foods frozen and thawed. Ensure food that are frozen and thawed include up to 3 dates to indicate prep date , freeze date and thaw date. Repeat. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - observed tuna thawing in vacuum sealed package. CDI, tuna package open to remove from vacuum environment.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing 0ppm quat.

4-501.11 Maintain equipment in good repair. Observe quat sanitizer dispenser at 3 compartment sink not providing proper quat concentration. Observed minimal detergent or sanitizer hooked up to dish machine and dish machine tested 0ppm chlorine when tested. Facility not actively wash, rinsing and sanitizing at time of testing. EcoLab scheduled to come by tomorrow and facility to manually wash, rinse and sanitize at 3 compartment sink. 3 compartment sink set up with proper chlorine sanitizer. Observed light out under hood.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 employee use hands to turn faucet off and not barrier before handling clean single-service articles. CDI, employee rewashed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed PVC pipe removed from handwashing sink upon entrance. CDI, PVC reattached to provide access to hand washing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no towels available at dispensers at 2 handwashing sinks. CDI, disposable towels supplied.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed chicken prepared and removed from commercial packaging breaded and stored over RTE foods on rack in walk in freezer. CDI, foods relocated for proper storage. 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 1 container of buffalo sauce prepared with unsalted butter for family meal according to PIC left on rack at 67 degrees F. CDI, buffalo sauce voluntarily discarded. 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 cooked vegetable with date of preparation of 3/2, cut Tomatoe containers with date of preparation of 3/6 in walk in cooler. Observed buffalo sauce prepared not date marked made with unsalted butter per PIC. CDI, foods voluntarily discarded 7 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 .

4-502.13 Single-use and single-service articles cannot be reused. Observed single-service manufacturer scallop seafood food storage containers being reused. Repeat.

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 1 package of cojita cheese with date of preparation of 10/17. CDI, cheese voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door propped open.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean equipment stored in container collecting debris and soil. Observed storage racks stored next to handwashing sinks and exposed to potential splash. Space 12 inches from handwashing sink or provided splash guard or barrier.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-service manufacturers food storage containers being reused to store clean equipment

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC labeled cans that are not to be used for service. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak being stored behind blanched asparagus in under grill unit during inspection. CDI - PIC rearranged storage order. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with a concentration of about 50 ppm quat during inspection. Ensure wiping cloths remain in sanitizer of proper concentration at all times. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine dispensing sanitizer at 10ppm chlorine during inspection. CDI - Maintenance contacted during inspection. Facility will utilize three compartment sink to sanitize dishes until unit can be serviced. EHS will follow up on 2/10/25. Repeat. 3 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in fryer prep top unit not maintaining 41F or below during inspection. Top had been left open for an extended period. Observed opened container of black garlic being held at ambient temperature in dry storage despite the packaging stating it must be kept refrigerated after opening. Observed bolognese in overfilled container maintaining 44F in stove prep. PIC stated it had recently been refilled. Bolognese in the bottom of the pan maintaining proper temperatures. CDI - PIC closed top of prep unit, all TCS foods either achieved 41F or were rapidly approaching 41F. Black garlic was voluntarily discarded. Top portion of bolognese removed from prep unit and placed in WIC to cool. All other cold holding in facility compliant. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (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 being stored in between the side and door of stove prep unit during inspection. CDI - PIC removed and brought to dish pit to rewash. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone being stored on prep unit during inspection. CDI - PIC moved phone. 0 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn off faucet with no barrier. CDI - EHS had employee rewash hands. Employee used barrier to turn off faucet.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed repackaged raw chicken cutlets being stored above RTE foods in RIF. CDI - PIC reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine not dispensing sanitizer. All EHS tests came back at 0ppm chlorine. PIC called maintenance during inspection. Facility will utilize three compartment sink to sanitize all dishes in the meantime. 72 hour 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris at the bottom of and in the handle of RIF. More frequent or thorough cleaning needed.

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 tikka hummus and regular hummus still above 41F after more than 4 hours of cooling. Observed crab cakes at 45F with 30 mins left in cooling window. CDI: tikka/regular hummus was voluntarily discarded, crab cakes were placed in walk in freezer to 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 2 containers of pomodoro, and one large container of kimchi with prep dates of 4/9. CDI: items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed housemade ranch with a discard time of 11pm last night, pesto without a time label, and housemade sauces with a start/end time of 4-9pm which exceeds the 4 hour time limit. CDI: ranch and pesto were voluntarily discarded, time label was corrected for housemade sauces.

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 corn/jalapeño mix cooling at a rate of 0F/min inside prep unit covered in Saran Wrap. Observed sweet potato cooling at a rate of 0.02F/min inside prep top covered in Saran Wrap. Tikka and regular hummus were cooling in prep top covered in Saran Wrap, crab cakes were cooling inside grill drawers. CDI: Sweet potatoes and corn/jalapeño mix were moved to walk in cooler to cool. PIC and EHS discussed cooling methods. Utilize walk in cooler and walk in freezer for cooling of food items. 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 .

3-501.19 (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. Observed facility holding house made sauces on TPHC without written procedures. CDI: EHS and PIC filled out procedures before end of inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed house made sauces being held on TPHC with a start time of 5pm at 4:45pm. CDI: PIC confirmed items were placed on TPHC around 4pm and start time was corrected.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucket stored on shelf above sugar. CDI: Sanitizer bucket was relocated.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can on shelving with cans for facility use. CDI: Dented can was voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 sanitizer buckets at 50ppm quat. CDI: Buckets were changed, new concentration is 200ppm.