ONE SIXTY KITCHEN & COCKTAILS

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 over RTE sauces and spinach dip in one of the RICs. -CDI- Eggs were moved to the bottom shelf. (0 pts) 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 chlorine sanitizer at 0ppm in the dish machine. EHS discovered that the facility was using degreaser instead of a chlorine sanitizer. -CDI- Chlorine sanitizer was added to the dish machine and was able to reach 100ppm consistently. 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

3-501.18 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 2 items that were incorrectly date marked or did not have a date mark. -CDI- Items were correctly date marked. (0 pts) 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 .

3-304.12 (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 2 prep units. -CDI- Knife was removed and placed to wash. (0 pts)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep pitting. Resurface or replace the necessary cutting boards. (0 pts)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for the 3 compartment sink or the dish machine. 10 DAY VERIFICATION REQUIRED*** (0.5 pts)

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 the accumulation of grime and build up on the wire racks in the RICs. Increase cleaning frequency. REPEAT*** (0.5 pts)

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 floors soiled with debris/residue. Also observed a potato growing under the ice machine. Increase cleaning frequency. (0.5 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at 0ppm in the dish machine. EHS discovered that the facility was using degreaser instead of a chlorine sanitizer. -CDI- Chlorine sanitizer was added to the dish machine and was able to reach 100ppm consistently. 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

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 accumulation of food debris/residue on non-food contact surfaces such as the wire shelves in the RIC’s, on the sides of the fryers, and on the doors of the pieces of equipment. Increase cleaning frequency. (0 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer and detergent dispensing tubes swapped on the machine causing the detergent to be dispensed instead of sanitizer. EHS demonstrated how to dispense sanitizer via the prime switch. The dish machine was able to reach 100ppm after manually priming after each cycle. Facility may also use 3 compartment sink as a means to W/R/S until the dish machine gets fully repaired. PIC stated that the technician must have swapped the dispensing tubes during the last time the machine needed to be repaired. 3 day VERIFICATION REQUIRED*** points not escalated due to different conditions. (1.5 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 diced tomatoes, shredded lettuce, hard boiled eggs, raw salmon, and raw chicken in the large 2 door flip top unit above 41F. EHS recorded an ambient temperature of 46F. PIC voluntarily discarded all necessary items. 3 day VERIFICATION REQUIRED*** (1.5 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Sanitizer dispenser at the 3 compartment sink was noted not dispensing any sanitizer at the time of the inspection. A repair was called at the time of the inspection. EHS demonstrated how to properly mix the sanitizer solutions with bleach for wiping cloth buckets and to wash larger dishes in the 3 compartment sink as a temporary fix. Dish machine was observed properly functioning which is used for the majority of the dishes. 3 day VR to observe repair made or continued compliance. 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 is not been labeled, or if the label is incorrect. -P - Observed shredded lettuce in the cookline opentop refrigerator to not be provided with a date mark. PIC stated items are flipped over every night and the staff must’ve forgotten to date mark the one item. CDI - PIC 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed the bulk storage bins for flour and sugar that were not provided with labels as to their contents. CDI - PIC labeled items.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed fruit flies and other flying insects throughout the facility and kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloth buckets with the solutions testing at 0ppm of chlorine. Sanitizer dispenser is noted still broken but this time it is not dispensing sanitizer instead of dispensing >200ppm chlorine. Repair called at the time of the inspection and EHS demonstrated how to properly mix sanitizer buckets. REPEAT.

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 the interior bases of the freezers to the RICs and RIFs to have an accumulation of food debris.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed trays of raw shelled eggs stored directly above cartons of pasteurized liquid eggs in the RIC. CDI - Storage order rearranged For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. - Observed the rear door of the kitchen to be propped ajar due to a hose running outside the facility, allowing for the potential entry of vermin into the facility. REPEAT. CDI - Door closed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer concentration in the wiping cloths stored buckets to be >200ppm. Sanitizer dispenser in use for filling the buckets was discovered to be improperly mixing and dispensing a chemical solution >200ppm. Repair called at the time of the inspection. EHS advised the PIC and staff to dilute the mixture in the wiping cloth buckets prior to use. CDI - Sanitizer buckets changed and solution diluted to 50ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multi use cups wet nested on the drying rack adjacent the dishwasher. CDI - Items separated to allow for air drying.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the grease dumpster lid to be open at the time of the inspection. CDI - Grease dumpster lid closed.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. - Observed an employee phone stored on the cutting board to the cookline opentop refrigerator. CDI - Phone removed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM on site during part of the inspection. CFPM left before inspection concluded. Ensure CFPM is on site during all operating hours. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg wash at fryer station in melted ice bath above 41F, see temperature chart. CDI- PIC 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 is not been labeled, or if the label is incorrect. -P Observed diced tomatoes from 10/24 and collard green from 10/3. CDI- PIC 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 .

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 one container of cooked onions cooling in flip top cooler and one container of cooked onions cooling in lowboy tightly covered in plastic wrap, both containers are from the same batch. CDI- PIC placed cooked onions from both containers on a sheet tray and placed in 2 door stand up freezer to quickly 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://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 a few secondary containers of seasonings with no labels. Label all secondary containers. REPEAT

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed door to patio open with no sort of protection to keep pests from going inside the restaurant. CDI- PIC closed door.

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 a few ceiling tiles missing from ceiling throughout kitchen. Repair.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Routine monitoring of food temperatures was not being done. CDI - EHS reminded PIC to use probe thermometer to monitor food temperature in all coolers throughout the day. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

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 over lettuce in RIC. CDI - PIC corrected food storage. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef stored over fish in lowboy coolers below grill. CDI - PIC corrected food storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed onions stored over cut cabbage in RIC. CDI - PIC corrected food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Unlabeled squeeze bottles of food by grill.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. No test strips available or quat or chlorine sanitizer. CDI - EHS provided test strips to PIC.

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 intact barcode stickers and sticker residue on all dishes on rack by prep tops. CDI - EHS removed dishes to be washed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over facility food in RIC. CDI - PIC discarded employee food.