SHEP'S BAR & GRILL

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed food residue present in the handsink adjacent to the 3 comp sink. Ensure that food debris is not present in the handsinks and that hand sinks are used for hand washing only. -CDI- Food debris cleaned out.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed Queso in the warmer below 135F. PIC stated that the queso was just prepared within the last hour. -CDI- Queso was reheated to 170F and placed back onto HH. Ensure that food in HH is maintained at 135F and above. 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 most foods in the facility properly date marked. However the following foods were not date marked: Mozzarella cheese, pepperoni, Sausage, milk, and Chicken wings RTE. Ensure that all foods are properly date marked in the facility. -CDI- PIC and Chef were able to recount date of prep or cook on all foods. PIC properly back dated the foods. 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 Taco meat in the 1st cooling window cooling at a rate of .22. PIC stated that the taco meat was prepped an hour earlier. Taco meat was covered and cooling in the lowboy unit. -CDI- Taco meat was moved to the WIC and unlidded, and was cooling at the proper rate. Observed salsa cooling at a rate of 0 in the lowboy unit and lidded. -CDI- Salsa was in the 2nd cooling window. Salsa was moved to the WIC, and unlidded. It began cooling at the proper rate. Ensure facility is using proper cooling methods and equipment such as the RIFs or the WIC and cooling in shallow unlidded pans. 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 container of semolina flour with no labeling present. Ensure all working containers of food are properly labeled. -CDI- PIC labeled the flour.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 large containers of pickle juice on the floor of the WIC. No visible contamination observed. Ensure all foods are kept 6 inches off of the floor. -CDI- PIC lifted pickle juice of of the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and vape present on a prep surface. No visible contamination observed. Ensure proper storage of employee possessions. -CDI- Personal items removed from prep surface.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that there is a CFPM present at the facility at all times of facilities operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed low temp chlorine dish machine not functioning at the time of the inspection. Equipment was present on the inside. Both EHS and PICs chlorine test strips were reading at 0 PPM chlorine. Facility serves food on single service wares and facility has a functioning 3-Comp Sink, Sink and Surface sanitizer dispenser. Ensure that low temp chlorine dish machine is not used until repaired and equipment is properly washed, rinsed, and sanitized in the 3-comp sink. - 3-DAY VERIFICATION - EHS will return to the facility to ensure the dish machine is properly functioning. 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

3-501.18 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 container of Hot dogs with no date marking present in prep top. Hot Dogs were opened last evening per PIC and food employee. -CDI- Hot Dogs were properly date marked. Observed 1 container of Hot Dogs past 7 day date marking window. -CDI- PIC voluntarily discarded hot dogs. Ensure all foods are properly date marked and 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at facility during time of the inspection. PIC stated there are two other employees who are CFPM, but are not working today. -1- REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 squeeze bottle and spray bottle containing water. CDI - Food handler promptly labeled containers. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at facility during time of the inspection. PIC stated there are two other employees who are CFPM, but are not working today. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed bags of unwashed produce (lemons, limes, onions) stored above commercially-made deli salads, pre-cooked hotdogs, house-made chili, and cheese, inside the reach-in cooler. Re-arrange so that unwashed produce cannot contaminate RTE foods. EHS provided facility with storage order guide to use as a visual aid for the correct storage order. REPEAT VIOLATION. 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 one container of house-made chili that was date-marked with a prep date of 4/26. PIC stated this food product is frozen then thawed. PIC confirmed 4/26 was the date it was prepared, but was unsure of when it was taken out of the freezer to thaw. CDI: PIC voluntarily discarded chili. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee actively building an order at the make table, without a hair restraint. Any employees engaging in food prep shall have a hair restraint to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth stored directly on the cutting board next to the make table. Keep in-use wiping cloths in properly concentrated sanitizer buckets.

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 two boxes of single-serve cups (one plastic, one styrofoam) stored directly on the floor in front of the dry storage area. Keep all single-serve articles off of the floor to prevent contamination. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed two handfuls of single-serve plastic forks stored upright, with the handles down, at the make table. Keep single-serve utensils stored inverted, so that the contact is made with the handles, and not the food-contact surfaces.

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 lowboy cooler. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the establishment. PIC stated that there are four people from the facility who are planning on getting ServSafe certified soon. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed bags of unwashed produce stored above washed and RTE produce in the reach-in cooler. CDI: Food employee corrected storage order since there were no signs of physical contamination. 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 no QUAT sanitizer (0ppm) for the 3-compartment sink during time of the inspection. Observed no chlorine sanitizer (0ppm) for the chemical dish machine. PIC stated that they had just run out and he was about to get more sanitizer this afternoon. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. CDI: Facility has bleach and PIC set up 3-compartment sink with properly concentrated sanitizer (100ppm) to use temporarily until he gets sanitizer this afternoon. 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of windex and a bottle of chemical cleaner stored on the side of the handwashing sink. CDI: PIC removed bottles so to prevent possible contamination of food and utensils.

REPEAT: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed initially designated PIC with no food safety certification. Facility allowed a time period of up to 180 days from permit date (10/26-23 - 4/23/24) to comply with the above referenced CFPM requirements. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 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 opened container of coleslaw and opened packaged of pre-cooked burgers with out date marking. CDI - PIC confirmed first use date as 3/11/24 and correctly date marked product. -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.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep counter. Employee advised that water and vinegar mix are used to sanitize food prep areas. CDI - Employee educated on utilizing approved sanitizer chemicals such as sink & surface. Wiping cloth removed. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed initially designated PIC with no food safety certification. Facility allowed a time period of up to 180 days from permit date to comply with the above referenced CFPM requirements. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate them on faucet handles. CDI - Employee coached and hands washed. -2-

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 opened container of coleslaw with out date marking. CDI - PIC confirmed first use date as 11/8/23 and correctly date marked product. -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 .