MOO & BREW MATTHEWS

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed one (1) food employee engage with raw animal food handling (dropping bacon wrapped jalapeños into fryer for cooking), switch gloves, and begin process of using tongs to handle ready to eat foods. CDI - EHS instructed employee to wash hands prior to beginning new process after switching gloves. EHS witnessed effective hand washing prior to employee returning to food preparation.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sink signage at main kitchen handsink, corner dish area handsink, and indoor male restroom handsink. CDI - EHS provided handwashing stickers in English and Spanish. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed corner dish machine handsink with clean dish towels stored within basin. CDI - PIC removed handsinks from basin to allow for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) portion of TCS food (raw marinated chicken breasts) in grill drawer at temperatures between 42F and 45F. Per conversation with kitchen staff, chicken had been placed during morning preparation and drawer had been left open temporarily during prep. CDI - Drawer was closed and corrective cooling was observed within unit. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three (3) rolling bins (sugar, flour, and panko breading) with fading or missing labels at dry storage area. CDI - PIC labeled bins with readily available marker. REPEAT. Note: No escalation in point deduction due to some noted improvement; previously cited squeeze bottles were labeled in kitchen prep area and fewer dry storage bins were missing labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) flies in kitchen area. Per conversation with PIC, pest control has been maintained and the installation of a new insect control device has been pending. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee engaged in food task (chopping tomatoes) while wearing a wrist watch.

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 (2) stacks of single service articles (cups, napkins, etc.) stored directly on the ground in dry storage area. Per conversation with PIC, items had been recently delivered. Elevate single service articles to prevent potential contamination.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed lid of central prep top cooler with accumulating rust and corrosion. Resurface or replace heavily corroded equipment.

5-501.111 Keep storage areas and bins for waste in good repair. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place Observed dumpster at dumpster pad with missing roof and drain plug. Contact waste management company to repair or replace damaged dumpster.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee beverage stored on shelf in dry storage. Use designated area for all employee beverages. CDI - PIC removed beverage and discarded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed 2 cases of unwashed mushrooms being stored above washed ready to eat produce. CDI - PIC rearranged storage order and showed on invoices that all other greens were coming in washed. 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. Observed 2 squeeze bottles without labels in the kitchen and 2 large bins of flour and seasoned flour without labels in the prep area of the kitchen.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 flying insect in kitchen as well as 1 dead cockroach in the dry storage area storage area. Facility has pest control that comes in regularly. Increase pest control if necessary.

5-501.17 Provide a covered waste bin in female restrooms. Observed one unisex restroom in outside restrooms used by employees without a covered receptacle.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee beverage stored on prep table.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 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 not vigorously rub hands for 20 seconds when washing. Observed another employee touch face but not wash hands. CDI, proper handwashing reviewed with PIC and employees rehashed hands. 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 .

5-202.12 Provide at least 100F water at handsinks. Observed hands washing sink in kitchen reach 84 degrees F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onion and mushrooms hot held at 62 degrees F. Observed onion straws and fries hot held below 135 at heat lamp. CDI, foods voluntarily discarded . TPHC discussed as possible option for fried items and form emailed to operator. 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 several spray bottles of chemicals not labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed degreaser and cleaner stored over flip top prep unit and prep area. CDI, chemicals relocated for proper storage.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed employee towel drying after sending through dish machine. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 utensils stored in container but container collecting debris. Repeat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed sink and surface cleaner used as sanitizer at 3 compartment sink but not sink and surface test strips available. VR required . Repeat.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sink near hw sink at dish machine or in back restroom. CDI, handwashing signs provided.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed chili being reheated in steam well at 133 degrees F. CDI, chili transferred to rapidly reheat to 168 degrees F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly near ice machine

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean equipment stored in container collecting debris.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quant sanitizer used in facility but facility did not have quant test strips. Vr required .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee leave their work station and return to work with food. EHS intervened before the employee touched the food. -CDI- Food employee removed gloves, washed hands properly, then donned new gloves. (0 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed squirt bottles being stored in the kitchen hand sink. -CDI- bottles were removed. (1 pt)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine actively being used that was producing a chlorine concentration of 0ppm. PIC called EcoLab to have the dish machine serviced. VERIFICATION REQUIRED*** 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on several containers coming into contact with the food contact surfaces of other containers while being stored as clean. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 2 containers of chili marked 04/11/25 and 04/13/25 in the WIC above 41F. The chili was in large, deep, and closed containers. PIC stated that the chili had not been removed at any point throughout the day. The food items did not cool correctly. -CDI- PIC voluntarily discarded the food items. (0 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw burger patties, ground bison, salmon burgers and turkey burgers above 41F in the low cooler drawers underneath the flat top grill. Also observed diced tomatoes and roasted red peppers above 41F in the salad flip top unit. PIC stated that the items had been holding in that unit overnight. PIC voluntarily discarded the necessary food items. REPEAT*** VERIFICATION REQUIRED*** (3 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 .

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 chili that had been cooling in the WIC in large covered plastic containers. Food did not cool properly. -CDI- PIC voluntarily discarded the chili. (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 .

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 several working containers of oils and spices without labels. Items shall be labeled when they rate no longer in their original containers. (1 pt)

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on the low boy units in the kitchen area. -CDI- PIC provided receipts for repairs that will be done.

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 slight build up of food residue on the FRP next to the fryer on the cook line. Increase cleaning frequency. Due to severity, no points deducted. (0 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to hose while under continuous pressure. -CDI- Water was turned off and pressure was released. REPEAT*** (1 pt)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink in the kitchen upon arrival. -CDI- PIC immediately changed out the paper towels. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stacks of containers with sticker residue coming into contact with the food contact surfaces of the containers while being stacked and stored as clean. -CDI- PIC placed the necessary containers in the dish pit to have the sticker residue removed, washed, and sanitized. (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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple ground beef, cheese dip, and black beans said to be hot holding while they were all under 135F. PIC stated that the items were placed in hot hold about 30 minutes before the inspection. -CDI- PIC had the necessary items quickly reheated above 165F then placed in hot holding. REPEAT*** (3 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a large container of raw chicken and a pan of turkey burgers that were folding holding from the day before above 41F. -CDI- PIC voluntarily discarded the necessary food items. (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 .

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 2 gallons of milk that were opened but not date marked in the WIC. PIC did not know when the milk was opened. Every other item in the establishment was correctly date marked. Due to severity, no points deducted. -CDI- PIC voluntarily discarded the milk. (0 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer present during inspection. PIC stated that they have already placed an order for one and it is currently being shipped to the establishment. 10 DAY VERIFICATION REQUIRED***

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of pans wet stacked while being stored as clean. Separate the pans to allow proper air drying. (0.5 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose nozzle attached to a hose while under continuous pressure in the can was station. -CDI- EHS educated PIC on backflow prevention, the water was turned off, and the pressure was released from the hose. (0 pts)

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee touch onions with bare hands. CDI: Onions were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bag of towels being stored in hand sink by dish machine. CDI: Item was removed.

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 being offered undercooked on menu, facility does not have a parasite destruction letter. CDI: PIC contacted inland and letter was sent before end of inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside large ice machine. Clean as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheese sauce and fried onions hot holding below 135F. CDI: Onions and cheese sauce were 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach with worn off label. CDI: Bottle was dumped. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle of bleach over 200ppm (bleaching out test strip). CDI: Bottle was dumped.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near prep area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no written vomit and diarrheal procedures in establishment. CDI EHS gave poster for PIC to post. -.5 Points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed dish pit utensil in handsink. CDI employee removed utensil from sink. -0 Points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed bean hummus and lettuce being cold held above 41F. PIC states that foods were just replenished from lunch rush. CDI foods were placed in WIC to cool down to 41F. Points weren't escalated due to severity. Repeat -1.5 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon wrapped around jalepenos and cheese stored above blue cheese. Observed raw shell eggs stored on top of box of cheese. CDI PIC moved items to correct order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 hamburger beef stored above beyond plant burger and salmon burger. CDI PIC switched order. 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 Observed fresh garlic and oil stored on counter holding above 41F. Observed buttermilk for breading stored on counter holding above 41F. Observed raw ground turkey meat and beyond burger meat holding above 41F for unknown amount of time. CDI PIC voluntarily discarded all items. Observed all TCS items and ambient holding above 41F in walk in cooler. PIC stated last known time of 41F was at noon. Allowed all items to be moved to other walk in cooler to rapidly cool items back down to 41F. PIC stated Repairman is on way. Other walk is used as beer cooler and is holding 41F and below. Switch coolers until walk in cooler is repaired. VR required. 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 .

3-501.18 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 fresh garlic and oil with no date mark. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer containers stored on floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and doors open. Keep doors and lid closed at all times