SELWYN AVENUE PUB

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed raw chicken, cooked chicken and cut deli meats in RIC holding above 41F. See temperature chart Ambient temperature in the unit was 46F. All other TCS foods in the unit were at 41F or below. EHS observed that the outer thermometer temperate reached 52F during inspection. Eat end of inspection cooler reached 41F. EHS advised facility to monitor the unit as it may be starting to go down. CDI- PIC voluntarily discarded cooked chicken and deli meats. EHS allowed PIC to cool raw chicken in WIC as it was at 44F. -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 .

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. EHs observed several stacks on single use containers stored outside of their original packaging with no protecting from contaminates. -0-

4-501.11 Maintain equipment in good repair. Observed pizza prep lowboy with standing water in the bottom. Repair. -0.5-

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 one pan of pre cooked chicken without a date mark. PIC stated they were unsure about when the item was prepared. CDI- PIC voluntarily discarded the chicken. -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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few pans stacked wet in clean dish storage. **REPEAT** -0.5-

4-501.11 Maintain equipment in good repair. Observed pizza prep lowboy with standing water in the bottom. Repair. -0-

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 build up inside bottom of prep units and in the gaskets of prep unit units. Observed the exterior of equipment in need of more frequent cleaning. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in the prep unit across from the grill above 41F (see temperature chart). The ambient air temperature of the top portion of the unit was 50F and the bottom showed 55F. The outer thermometer read 60F at its highest. PIC stated that prep unit had recently been stocked. Throughout the inspection the unit was not able to reach temperatures of 41F or below. EHS allowed facility to place unit on emergency TPHC. EHs advised that facility can discontinue emergency TPHC if the unit is able to reach 41F or below. **REPEAT** 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats and flies throughout the facility. **REPEAT**

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few pans stacked wet in clean dish storage. CDI- Dishes were unstacked as they were just washed and allowed to air dry.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility was not able to provide test strips for dish machine. Test strips PIC provided were wet and not able to accurately measure the sanitizer concentration. EHS verified concentration was at 100ppm. 10-day VR.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee handle dirty dishes and then begin to return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -2-

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. -0- 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 items in prep unit and cold drawers above 41F. Observed ambient air of units above 41F. Refer to temperature chart. Observed some items in RIC above 41F. Per PIC, items in RIC had been prepared today. Per PIC, items had been placed in prep unit and cold drawers from WIC today. -CDI- PIC to hold items on TPHC until repairs can be made. **3 DAY VERIFICATION REQUIRED** -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 .

3-501.15 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 chicken wings cooling in ambient air for extended amount of time at a low rate. Observed marinara sauce prepared today cooling in prep unit. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in WIC to facilitate rapid cooling. -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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front doors propped open throughout the majority of the inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. -0-

4-502.11(A) Maintain utensils in good repair. Observed warped knife handles. Replace. 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 multiuse plastic containers in need of replacement due to cracks and no longer easily cleanable. -CDI- PIC voluntarily discarded items. -0- 4-501.11 Maintain equipment in good repair. Observed vent portion of lowboy freezer being held together by tape. Repair.

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 debris/dust/food splash on ice machine and dish machine. Increased and more thorough cleaning frequency recommended. -0-

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 other debris on walls in dishpit area and behind ice machine in hard to reach areas. Observed dust buildup on vent cover in dishpit area. Increased and more thorough cleaning frequency recommended. -0-

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 hot dogs with no date marks. Observed wings date marked 2/11 (discard 2/17). Per PIC, wings were improperly date marked and hot dogs were opened 3 days prior. -CDI- PIC properly date marked items. -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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

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 halfway through inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy debris/buildup in microwave. When EHS asked PIC about cleaning frequency, PIC stated its cleaned every week. -CDI- EHS educated PIC about proper microwave cleaning frequency. **REPEAT** -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced cheese in prep unit between 40-45F. Refer to temperature chart. -CDI- PIC placed items in freezer to cool back down. EHS educated PIC on not filling prep unit too high and keeping lids closed. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 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 .

3-501.15 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 sliced deli meats, tomatoes and housemade ranch cooling in RICs with protective coverings. -CDI- EHS educated PIC on proper cooling methods and PIC removed coverings and placed items in RIF to facilitate rapid cooling. -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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying pests especially in prep area and dishpit area. -0-

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 several dented cans. -CDI- EHS educated PIC on dented cans and PIC removed items to be held for credit. -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written vomit and diarrheal clean up procedures. -CDI- EHS provided handout. -0.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 wash hands for less than 20 seconds and not use a thorough hand drying method. -CDI- EHS educated food employee on proper handwashing technique and food employee rewashed hands. -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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at dishmachine at 0 ppm. -CDI- PIC corrected concentration to 100ppm. -0- 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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed debris on dishes stored as clean. -CDI- PIC placed items in 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside of ice machine. Increased and more thorough cleaning frequency recommended. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food debris/buildup inside of microwave. Increased and more thorough cleaning frequency recommende.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pepper jack cheese, shredded lettuce, cut lettuce, hot dogs, and mozzarella cheese above 41F in prep unit. Observed ambient air of unit at 51F. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNIT UNTIL REPAIRS HAVE BEEN MADE** -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 .

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 chicken wings in prep unit and WIC with no date mark. Observed hot dogs in prep unit with no date mark. Observed marinara sauce and Queso in sauce cooler with no date mark. Observed chicken in RIC with no date mark. Per PIC, chicken wings were prepped 4/5 and sauces were prepped two days prior. PIC unsure of when other items were prepped. -CDI- PIC voluntarily discarded items that he was unsure of and properly date marked other items. **REPEAT** -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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. Per PIC, item was degreaser. -CDI- PIC labeled. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door in kitchen not locked and flying open at some points throughout inspection. Observed doors open at restaurant entry. -0-

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 cooked chicken wings inadvertently date marked 8 days. CDI corrected 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 sliced roast beef past 7 days. CDI 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed bleach stored above food and food prep surfaces. CDI removed

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies during inspection.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored atop