TATTOOZ AND BOOZ

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Personal coffee drink stored on cutting board on make line. CDI - Discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Bucket stored in handsink. PIC stated it was because of a Leak in pipe and bucket was used as a deterrent to avoid sink. Repair leak so sink can be used. 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap in handsink by the line. CDI - Provided.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine severely soiled with black and pink Debris. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pico, lettuce, boiled eggs and cheese all recorded above 41F. CDI - All 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Windex cleaner stored on top of paper towel dispenser handsink. CDI - Removed 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Employee medicine stored on top of paper towel dispenser at handsink. CDI - Removed.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. ROP tuna with instructions on package was not slit during thawing. Slit or remove from package when thawing.

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. Flour bins not labeled. Label. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies present near bar and dish machine. (1) Clean establishment, (2) treat at drain levels, (3) contact pest control.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a hair restraint when prepping food.

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. Handle of equipment, gaskets, exterior of ovens, general Non -Food Contact Surfaces in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Handsink leaking. Repair

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Bar dish machine recorded 0ppm chlorine. CDI - Primed unit and recorded 100ppm. 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 philly egg rolls with a date of 12-7. PIC stated this was the incorrect date and changed date to 12-17. CDI 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 Philly steak meat recorded at 81F at 2:15. Recorded at 80F at 2:38. No temp. Dropped. Meat was in a deep pan in WIC. PIC stated that was not cooling SOPs per their facility and changed method to sheet tray. CDI. 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 .

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. Label flour bins.

4-501.11 Maintain equipment in good repair Observed a few reach in units with torn/damaged gaskets. Repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM 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. Waffle makers severely soiled and in need of replacement/cleaning. Tongs dirty and in need of replacement. VR to ensure 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Coke soda nozzle soiled with heavy debris. Ice machine has black build up on walls. Clean

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Chlorine sanitizer not labeled. CDI - Labeled.

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 Philly cheesesteak meat cooling with cover on and on counter. CDI - Moved to WIC. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plates observed.

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. Facility in severe need of cleaning. Observed heavy debris build up on equipment handles, equipment lids, shelves, shelves in WIC, exterior of food containers in WIC. Possible mold build-up in WIC. Clean immediately. Will follow up

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. Floors, walls, and ceilings in need of cleaning. 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. Ceiling vent dripping water on flip top unit. Repair

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM but showed knowledge and demonstration of knowledge during inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures present. CDI - Provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above cheese in reach in cooler. CDI - Raw eggs moved. REPEAT - Points not escalated due to improvement. 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 Boiled eggs and rice recorded above 41F, CDI - 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Frozen chicken stock not dated. CDI - Dated as PIC knew date of prep. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. A piece of tin foil was in flour half buried. Tin foil is being used to cover flour bin. Cease using tin foil and obtain a cover. CDI - Tin foil removed

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a hair restraint while prepping.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Scoop for flour was completely buried in flour. CDI - Adjusted so handle was sticking out.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal jacket and purses stored on rack near handsink. CDI - Moved to designated area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken stored on top of cooked philly meat. Raw steak stored on shelf above French fries. CDI - Storage order rearranged 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 Dish machine recorded 0ppm chlorine. CDI - Unit primed and recorded at 50. Assure that machine is being checked throughout the day. 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. Waffle maker was soiled with food debris, CDI - Cleaned on site 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 is not been labeled, or if the label is incorrect. -P Potatoes had as discard date of 12/3. CDI - 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Degreaser not labeled. CDI - Labeled

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies present in back kitchens area. REPEAT. Points not escalated due to improvement noted. Contact pest control

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plates and metal bowls observed. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Two scarred cutting boards observed. CDI - Discarded. 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. Fryer baskets, interior of grill oven, shelves, gaskets all in need of cleaning.

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. One floor tile missing with standing water accumulating. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Trash bag placed on back handsink. CDI - Removed. Keep access to sink clear.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Multiple plates observed with food debris on them. CDI - Plates brought to dish machine. 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 Cheese and rice in WIC recorded above 41F, CDI - 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 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 Rice, wings and potatoes not dated. CDI - Dated. 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 Egg roll mix dated 7/25. CDI - 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 Pico, tomatoes, and lettuce all cooling in flip top cooler. CDI - Brought to WIC for proper cooling. 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. Flies observed in back area of kitchen. Contact pest control.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plates observed. CDI - Brought back to dish machine.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Multiple cutting boards scarred. CDI - Discarded.

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. One floor tile missing, accumulating standing water when mopping Repair

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple foods in reach in cooler not covered or wrapped. CDI - Foods covered.

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 Pasta cooling in large tub in WIC, CDI - Dumped onto sheet tray. REPEATR 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 .

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. Fryers, vent hoods in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. Dispenser fell off and new one was ordered. CDI - Stack of paper towels placed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw shrimp stored on shelf above RTE crab legs in reach in cooler. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Wings in reach in cooler did not have a date. Cooked taco meat in WIF did not have a date. CDI - Wings dated, taco meat 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 Seafood egg rolls, wings, mashed potatos, and rice all cooling incorrectly. Products were placed in tight containers and in reach in coolers. CDI - All dumped onto sheet trays and placed in WIC 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer on site. VR

4-501.11 Maintain equipment in good repair. Fryer baskets had loose and exposed wires, CDI - Discarded

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. Exterior of equipment, handles, gaskets and other Non Food Contact Surface areas in need of cleaning.