ED'S TAVERN LKN

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed large cooked pot roast and tray of baked potatoes stored in walk in cooler without covering or wrapping. 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 stored behind ready to eat foods in refrigerated drawer. CDI - Storage order was corrected. -REPEAT- -1.5 points- 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 cooked pot roast in walk in cooler without date mark. PIC stated that it was cooked on 8/24 for daily special. CDI - PIC was allowed to date pot roast due to showing proof of daily special on menu. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) 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 large Cambros of spinach dip and pimento cheese in walk in cooler with a prep date of 8/21. Observed cooked potatoes with a prep date of 8/16 in walk in. CDI - All items were discarded. -REPEAT- -3 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of flying inspects in kitchen near dish machine and in dry storage areas. Establishment has contract with licensed pest control. Control insects to prevent infestation. -REPEAT- -2 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on outside dumpster. -REPEAT- -0.5 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for the bar hand sink. Observed a bucket stored inside of the bar hand sink. CDI - Bucket was removed and paper towels were provided.

REPEAT 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon on the menu that can be served undercooked. CDI - Manager was able to contact food rep and receive Aquacultured letter during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above milk and cream in the walk-in cooler. CDI - Items were moved to the correct order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed visible food debris on the deli slicer. CDI - Slicer was taken apart and cleaned.

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 expired turkey, artichokes, tomatoes and pimento cheese in the low boys. Observed expired turkey, ham and pimento cheese in the walk-in cooler. CDI - Items were voluntarily discarded.

10-DAY VERIFICATION REQUIRED 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 missing consumer advisory, disclosure and asterisks for the Dinner Special Menu salmon that can be cooked to order.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three spray bottles of chemical without a label. CDI - Manager labeled during inspection.

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 the large bin of sugar with the label worn off.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three flies in the kitchen during inspection.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed eggs stored in water in the prep cooler. Observed milk and cream stored on the floor of the walk-in cooler.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a sugar bin scoop with the handle submerged in the product.

REPEAT 4-501.11 Maintain equipment in good repair. Observed two separate flip top lids in disrepair.

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 food debris on the shelves of the walk-in cooler, the warmer and warmer drawers near the kitchen entrance.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors, broken lids and a missing drain plug.

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 disintegrating concrete on the floor next to the dish machine and cook line.

6-303.11 Provide required lighting intensity. Walk-in coolers require 10ft candles of light. Observed 1.1ft candles of light in the walk-in cooler.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wipe soiled gloves on wiping cloth held on counter. CDI- EHS discussed glove change procedures with PIC, PIC had food employee remove and change gloves before returning to task. Cloth removed from area.

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 ribs in WIC/WIF prepped on 7/27, sliced ham held in cold drawers without a date. CDI- PIC was aware of correct dates after speaking with food employees, correct date marks applied. 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 . 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 sauerkraut without a date in cold drawers, corned beef without a date in 2D prep unit. CDI- PIC voluntarily discarded items due to being unaware of when items were prepped. Observed sliced ham and sliced turkey with incorrect dates in WIC. CDI- PIC had correct dates marked after speaking with food employees responsible for prepping 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 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 container of tightly wrapped boiled eggs being cooled in flip top unit on cook line. CDI- EHS discussed effective cooling methods, PIC removed items to continue cooling in WIC. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects throughout kitchen area crawling along prep surfaces. PIC stated pest control had been contacted recently.

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 one heavily dented can of beans being stored with beans to be used in establishment. CDI- PIC removed item to designated area to try to receive a credit.

4-501.11 Maintain equipment in good repair. Observed two separate flip top lids in disrepair. Repair or replace to allow cold air to be maintained in unit while in use.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed interior of dish machine sliding doors with heavy food debris accumulation, debris accumulation could be seen on top nonfoodcontact portion of machine. Increase cleaning frequency as needed every 24 hours.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed spray bottle of degreaser stored in handwashing sink near dish machine. CDI - Spray bottle was removed by EHS. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cooked ribs in walk in cooler stored on top of plastic Cambro lid without any coverings or wrappings. CDI - Container was provided for ribs by PIC. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and shredded iceberg in flip top cooler cold holding at temperatures between 45F and 50F. Items were over stacked in containers. CDI - Sliced tomatoes and shredded lettuce were split between two metal containers to reduce volume of TCS foods in flip top cooler. -1.5 points- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored in handwashing sink. PIC identified contents to be degreaser. CDI - Spray bottle was labeled with name of contents. -0 points-

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 covered large plastic Cambro with buffalo chicken dip cooling in walk in cooler. Buffalo chicken dip consists of cream cheese and cooked chicken. CDI - Cover was removed from container and PIC separated portions of buffalo chicken dip into smaller containers to facilitate the cooling process. -0 points- 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 shaker containers and squeeze bottles of ingredients without labels in kitchen. CDI - PIC labeled containers. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of pickles stored on floor of walk in cooler. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed brown cutting board with deep gouges. Consider replacing. -0 points-

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 splash and residues on rear wall above prep sinks. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in refrigerated drawer holding at temperatures between 51F and 56F. Refrigerated drawer was not turned on. All items were placed in drawer prior to lunch service. CDI - PIC turned power on and placed items in ice bath. All items cooled to 41F or less by end of inspection. -1.5 points- 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 .

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handling raw chicken wings at breading station with gloved hands. Employee discarded gloves and then donned new gloves to begin working with ready to eat foods. CDI - Employee was stopped and asked to wash hands. Employee removed gloves and washed hands using correct handwashing procedure. -2 points-

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 stored behind ready to eat pimento cheese and sliced cheddar cheese in refrigerated drawer under grill. CDI - Raw shell eggs were moved to front of drawer. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen fish being thawed under running water without being completely submerged. Approved thawing methods include thawing under refrigeration, thawing completely submerged under running water with a temperature of 70F or below, or thawing as part of the cooking process. CDI - Fish was moved to walk in cooler to continue thawing process. -0 points-