CLUB ONYX

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- *Observed - Only Flip Top Unit full of TCS food items above 41F, unit was unplugged overnight, WIC with TCS Foods and an ambient temperature above proper cold holding temperature of 41F. See temp chart for details. Daily temperatures shall be taken to ensure temperature controlling units are operating properly. This way staff or management can catch issues so that units are repaired quickly and TCS Foods are maintaining 41F or less to ensure safety for consumers. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - All cold holding units at establishment in disrepair and all TCS foods within above 41F, see temp chart for details. PIC and Chef voluntarily denatured with Bleach and discarded all TCS food items. A verification visit will be conducted within 72 Hours to ensure units have been repaired and are able to maintain proper Cold Holding temperatures. 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 (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 - Cheese Sauce, Taco Meat and Milk in WIC without date marking. All items in Flip Top Unit without date marking. *CDI - All items were voluntarily discarded due to cold holding violation. 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 .

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Quaternary Sanitizer dispenser unable to dispense sanitizer at proper concentration, Flip Top Unit and WIC in disrepair. A verification visit will be conducted for cold holding units within 72 hours. Establishment will add Quaternary sanitizer by hand and test before use or use dish machine for sanitizing until dispenser is repaired.

*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 - Grease build up on hood system and around fryers in hard to reach areas.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - No Lids on dumpster during inspection. Replace/repair dumpster to provide lids.

*REPEAT* 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 - Ceiling tiles missing in dry storage area and floor tiles missing under fryers.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No Paper towels available at kitchen handsink. *CDI - PIC provided Paper towels.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Cheese, Shredded Cheese, Raw Salmon, Raw Beef Patties, Raw diced chicken, Raw Chicken breast and raw chicken wings above 41F in WIC, see temp chart for details. PIC voluntarily discarded all items and moved items at 41F to back room WIC. A verification visit will be conducted EHS will return tomorrow to ensure establishment has working WIC that can maintain proper cold holding temperatures. 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 .

*REPEAT* 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 - Multiple squeeze bottles of various sauces within WIC without labels for items to be easily identifiable.

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 - Cardboard box of single-service styrofoam containers stored directly on the floor.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - WIC and 3 Door Lowboy RIC unable to maintain proper cold holding temperatures. Repeat for 3 door lowboy unit.

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 - Grease build up on hood system air vents.

*REPEAT* 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 - Damaged Ceiling tile in kitchen and Missing ceiling tiles in dry storage area. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee backpack and drink stored directly on top of prep surface to 3 door lowboy. *CDI - Employee removed items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed four pans soiled with food residue stored clean. CDI - PIC placed items at three compartment sink to W/R/S. 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: 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 cooked chicken wings being held at room temperature at 43F. Wings are stored on prep unit during service to flash fry for immediate service. CDI - wings were pulled ten minutes prior to inspection. Facility placed wings on time and will be utilizing TPHC for wings. EHS provided TPHC form to PIC to fill out and keep on file (0) 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 open bag of mixed shredded cheese and hot dogs in WIC. Observed diced tomatoes, sliced tomatoes, shredded cheese, and shredded lettuce in make units without without date marks. Per PIC, these items were from the night prior. CDI - PIC placed labels on all food items opened the day prior. REPEAT. (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 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 facility without approved thin probe thermometer. PIC stated he took the thermometer home with him the night before. VR required in ten days. (0.5)

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 all sauce bottles without labels on them. EHS discussed labeling compliance with in use bottles of sauce and seasonings with PIC. CDI - PIC added labels. REPEAT. (1)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies around three compartment sink. (0) 6-202.13 Properly locate mechanical insect control devices. Observed fly bait being stored over drain board of three compartment sink. CDI - PIC moved bait to underneath three compartment sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of ranch on the floor of WIC. CDI - PIC moved item to shelving in WIC. (0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed three mixing bowls and a sheet pan being wet nested in dish area. Stack items to allow to air dry before storage. (0)

4-501.11 Maintain equipment in good repair. Observed WIF and three door reach in in disrepair. Facility is looking to replace WIF and fix three door reach in. (0)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility without test strips for bottled sanitizer or sanitizer dispenser at three compartment sink. EHS provided some test strips for PIC. PIC will order test strips to keep at facility at all times. Ten day VR required. REPEAT. (0.5)

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 shelving used to store dishes accumulating food residue and debris. Observed the side of make table and grill unit accumulating residue. Increase cleaning frequency to avoid accumulation. (0.5)

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 damaged ceiling tile in kitchen area in need of replacement. Observed missing ceiling tiles in dry storage area. Observed tile wall at mop sink with hole that needs to be sealed. REPEAT. (1)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- 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- Observed no written V&D procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands at 3-compartment sink. -CDI- EHS educated food employee on where to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee rewashed hands. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handwashing sink at employee restroom. -CDI- EHS provided signage. -1-

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 over bread in WIC. Observed raw chicken stored over RTE sauces in WIC. Observed raw burger patties stored over bread in WIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes and lettuce stored over RTE sauces in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and residue on majority of dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -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: 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 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed food debris in microwave.

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 no date marks on items in prep unit; diced and sliced tomatoes, shredded lettuce, and deli hams. Observed 2 opened bags of shredded mozzarella cheese in WIC with no date marks. Per PIC, items in top of prep unit were prepared prior day and are changed out daily. -CDI- PIC date marked items from prior day and voluntarily discarded other items. -0- 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

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles with no labels. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door opened for the majority of the inspection. -0-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in water at 76F. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC removed items. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips for quarternary sanitizer at 3-comp sink. -CDI- EHS provided PIC with test strips. -0-

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 missing ceiling tiles in dry storage area. Observed damaged ceiling tile in kitchen area near dishpit. Observed damaged wall at mop sink area. Repair or replace. **REPEAT** -1- 6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard stored on floor beneath fryer. Remove.

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 employee wash hands for less than ten seconds, and cut off faucet without bare hands. CDI- education was performed with employee. Employee rewashed 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 200 lbs of raw and cooked chicken wings in walk-in cooler stored above 41 F. PIC stated items were in cooler since last night. CDI- all containers of chicken wings were denatured and discarded into trash. VR- facility has 3 days to repair unit. More time can be made if requested (Monday). 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 .

4-501.11 Maintain equipment in good repair. Repair compressor unit in walk-in cooler. Temperature of cooler was 51 F on two thermometers in unit.

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. Repair damage areas of floor in walk-in cooler. 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. Clean splash from lower areas of walls near dish machine area.