THOMAS STREET TAVERN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager onsite during inspection. 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 few pans with visible food debris and sticker residue, stacked on top of each other and stored as clean. Ensure sticker residue is removed from dishes during the wash/rinse/sanitize process. -CDI- Pans were moved back to be re-washed/rinsed/sanitized. 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 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 cut cabbage, sliced roast beef, cooked penne pasta, grilled mushrooms, hard boiled eggs, clover sprouts without date marks. -CDI- PIC voluntarily discarded the cabbage, penne pasta, and mushrooms. PIC properly added date mark to eggs, roast beef, and sprouts. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf -Observed no label on sanitizer bottle. -CDI- Bottle was relabeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P -Observed sanitizer spray bottle hanging on dry storage shelf above open containers of spices. -CDI- Sanitizer was relocated to bottom shelf to prevent contamination.

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 boxes of single-service (to-go containers) stored directly on the ground in the outside storage shed. Store off the ground.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no quaternary sanitizer (for 3-compartment sink) or chlorine sanitizer (for dish machine) test strips onsite during inspection. Obtain both quat and chlorine test strips. -10 day verification visit required-

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 heavy buildup of food debris on shelves in WIC. Increase frequency of cleaning shelves.

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 floor in WIC with buildup of dark residue and food debris. Observed walls behind dry storage and 3-compartment sink with dark buildup. Clean with more frequency. -REPEAT-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towel at handsink by prep sink. -CDI- PIC provided paper towels. 6-301.14 Post a handwash sign at each handsink. -Observed no handwashing sign at handsink in bathroom. -CDI- EHS provided handwashing signs.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw turkey burger stored above ready-to-eat beyond burgers in tall RIC. -CDI- Storage order was corrected. -REPEAT- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 sliced ham with no date mark. -CDI- PIC voluntarily discarded the ham. -Observed corned beef (3/29), grilled mushrooms (3/31), beyond veggie burgers (3/27), and potato salad (3/29) held past their 7-day timeframe. -CDI- PIC voluntarily discarded the items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 floor in dish area and in WIC with buildup of dark residue. Observed walls behind dry storage and 3-compartment sink with dark buildup. Clean with more frequency. -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 tiles cracked in need of replace, fill or repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored on prep surface. Store employee items separately (or below) customer food/equipment/utensils to prevent contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw beef store above spinach dip in the WIC. -Observed raw turkey burger stored above impossible burger in RIC. CDI- PIC corrected storage 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 TCS items in prep unit lowboy above 41F (romaine, spring mix, sprouts, sliced turkey, sliced ham, sliced roast beef, feta, pesto, hard boiled eggs). All items in prep top were below 41F. -PIC voluntarily discarded the listed foods. Facility will not cold hold in prep unit lowboy until it is repaired. During inspection, cooler specialist arrived onsite to repair unit. Specialist stated he must purchase a part to repair the unit. PIC will contact EHS when unit is repaired and cold holding at or below 41F. -3 day verification visit required- 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 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 cooked mushrooms, spinach, and crabmeat in RIC without date marks. -CDI- PIC verified when items were prepped (mushrooms 11/17, spinach 11/18, crabmeat 11/18) and properly added date marks. 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 .

3-501.13 (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. -Observed raw salmon and tuna thawed in WIC within ROP environment. Remove food from ROP environment prior to thawing.

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 boxes of single-service articles (to-go boxes) stored directly on the floor in the outside shed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -Observed no test strips for sink and surface lactic acid sanitizer. Obtain test strips. -10 day verification visit required-

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 floor in dish area and in WIC with buildup of dark residue Clean with more frequency. -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 tiles cracked in need of replace, fill or repair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed 0ppm quat sanitizer dispensing from 3-compartment sink when being used to sanitize. Observed container of quat sanitizer empty due to hole in bottom of container. -PIC stated container will be repaired. Until repairs are made, facility will use chlorine/bleach to sanitize at the 3-compartment sink. EHS observed PIC create 150ppm bleach sanitizer solution. Facility still uses chlorine-sanitizing dish machine, as well. EHS observed dish machine functioning properly. - 3 day verification visit required- -REPEAT- 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 multiple TCS foods in tall RIC above 41F (see temperature chart). Food in RIC has been above 41F for an unknown amount of time. Temperature of foods in RIC has not been checked for over 4 hours. Observed ambient temperature of unit at 54F. - PIC voluntarily discarded all TCS foods above 41F (grilled mushrooms, grilled peppers, grilled onions, sliced ham, sliced Cuban meat, sliced cheese, shredded cheddar, sauerkraut, spinach, unsalted butter). - PIC called for tall RIC repair and stated repairman is expected to arrive today. - 3 day verification visit required. EHS will follow up. - -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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed large buckets of food (pickles) stored in direct contact with the floor in the WIC. Store at least 6 inches above floor. -REPEAT-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in-use wiping cloth stored directly on cutting board surface. EHS observed employee use wiping cloth to clean cutting board. Only store in-use wiping cloths (used for food-contact surfaces) in sanitizer in between uses. - PIC stated wiping cloths are intended to be used to hold hot dishes, not food-contact surfaces.

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 buildup of debris along shelves throughout facility (RIC, WIC, clean utensils shelves). Observed food residue accumulation along interior of reach-in-coolers. Increase frequency of cleaning. -REPEAT-

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 floor in dish area and in WIC with buildup of dark residue Clean with more frequency. -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 tiles cracked in need of replace, fill or repair. Repairs have been made with FRP and walls being painted. EHS observed improvement from past inspection. -Repeat violation, no point escalation-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed employee water bottle (closed with cap) stored on prep table surface. -CDI- PIC moved water bottle to lower shelf.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over raw potatoes. CDI Order switched.Repeat 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 three comp sink dispensing 0 ppm quat sanitizer. CDI PIC Observed sanitizer container was empty and was out of quat sanitizer. Is using bleach until replacement comes tomorrow. Tested and was 150 ppm chlorine sanitizer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer with debris and residue. CDI PIC recleaned and sanitized. **** Facility is using Quat santizer for DISH MACHINE and three comp sink. 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 TCS items holding above 41F in bottom of tall RIC for unknown amount of time. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items that require date marking (collards, pinto beans, deli meat, pizza sauce) with no date marking that were prepared days prior. Items voluntarily discarded. Risk Control Plan will be implemented. 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 . 3-501.18 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 multiple items prepared days before with no date marking, observed roasted red peppers 3/28, and various deli meats 3/22. All items discarded VR and RCP will be implemented. 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 .

3-501.13 (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. Observed tuna and salmon thawing without being removed from sealed ROP packaging. CDI PIC open all packages.

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 salt pepper mix, liquid and dry spice mixes without labels. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large buckets of food, and containers of raw proteins stored in direct contact with the floor. Store above floor. Repeat

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers stacked clean “wet nesting”. Allow equipment and containers to completely air dry before stacking. Repeat

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rusted shelves throughout facility. Bottom metal shelves can use plastic/silicone or other similar easily cleanable barrier instead of replacing. Other wire shelves need resurfacing or replacement. Repeat

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Facility was unable to fine Test strips for chemical sanitizing dish machine and three comp sink ( both use quat sanitizer) . VR- facility has up to ten days to get test strips.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed debris build up inside reach in freezers. Observed build up and dust on metal shelving and fans. Clean with more frequency. Repeat

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 floor in dish area and under hand sink with residue and splash onto the lower walls. Clean with more frequency. 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 tiles cracked in need of replace, fill or repair. Repairs have been made with FRP and walls being painted. Great improvement. Repeat but no escalation in points.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee able to provide proof of certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed no food employee able to provide answers to reportable food borne illnesses, sign and symptoms. Did not have any health policy at facility. Had priority violations and was not able to produce proof of food protection manager. VR

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed two employees wash hands, turn faucet off with bare hands then dry hands. CDI EHS had both employees rewash hands and use paper towel to turn faucet off. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored over chili and au jus. CDI Item moved to correct order. Repeat 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 Observed multiple items prepared or opened day or days before with no date mark. (Hot dogs, brats, au jus, cut tomatoes, sliced deli meat, cooked mushrooms, spinach dip) VR required 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 . 3-501.18 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 potato salad (1/6), pasta salad (1/3), ham (12/24), boiled eggs (12/25)held past 7 day expiration. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed spray bottle of sanitizer stored with canned goods. CDI PIC moved to storage with other chemicals.

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 salt pepper mix, bbq sauce without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large buckets of food stored in direct contact with floor in WIC. Store above floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Bucket of sanitizer tested 0 ppm for quat sanitizer. PIC observed the bottle was empty. Need to order more. Using chlorine for sanitizer buckets and three complete sinks in meantime.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers stacked clean “wet nesting”. Allow equipment and containers to completely air dry before stacking. Repeat

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed flattened cardboard boxes being used as barriers on shelving for pans and other dry food storage. Do not use cardboard.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean exterior of fryers, grill, and refrigeration units in kitchen area. Observed build up and dust on metal shelving. Clean with more frequency.

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 floor in dish area and under hand sink with residue and splash onto the lower walls. Clean with more frequency. 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 wall under hand sink, door frame with deep scratches, exposed dry wall and wood. Repair and paint or cover with FRP. Observed FRP ripped away from wall at three comp sink. Repair. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored amongst customer product. Designate area for orderly storage of employee personal items.

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 plate of employee food on counter including beverage with no lid. Observed employee smoke vape in kitchen. CDI Plate and drink removed, vaping was stopped. Repeat

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands, turn faucet off with bare hands. CDI Employee was redirected to re wash hands and use barrier such as paper towel to turn faucet off.

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 no parasite destruction letter on hand. Facility not allowed to serve salmon under 145F until receive parasite destruction letter. VR required.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and raw beef above ready to eat food. CDI Order was changed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes which had just been made being placed in hot well maintaining a temp below 135F. CDI PIC reheated mashed potatoes to 165F and placed in hot well. 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 sliced cheese stacked above pan line in flip top holding above 41F. PIC stated cheese had just been stacked that way one hour ago. CDI Improvement from last inspection. Points not escalated. 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 .

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 multiple items throughout facility that did not have a date mark (cut lettuce, au jus, meatballs, sliced meat). VR required. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory or disclosure on menus for hamburgers or fish served to order and may be undercooked. VR required.

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. Observed tuna and salmon thawing without being removed from sealed ROP packaging. CDI PIC open all packages.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around in prep area.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single use styrofoam cup used as scoop for pasta salad, sitting in pasta salad container. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers stacked clean “wet nesting”. Allow equipment and containers to completely air dry before stacking.

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 heavy dust, debris, and residue throughout facility on walls especially near fan. PIC stated they have person coming to clean tomorrow. Ensure prep area is cleaned more frequently to preclude build up. 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 tiles around cook tops are severely discolored and no longer easily cleanable. Need replacement.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one in facility has taken or passed and ANSI accredited test. -zero- Faciltiy has 210 days to get this achieved. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored above prep station and one on food prep surface during food prep. CDI- drink were removed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employees change gloves and put on new gloves without washing hands. CDI- education was done with employees. Employees washed hands.

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 carrot sticks to be served with bare hands. CDI-items were 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese stored in prep cooler that was stored above 41 F. Observed items in walk-in cooler near door that were stored above 41 F. CDI- items were denatured and discarded into trash. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one container of flour that was not labeled in kitchen area. CDI- flour was labeled. -zero-

3-302.15 Wash fruits and vegetables prior to use. Observed cabbage that was sliced before washing. CDI- cabbage was discarded. -zero-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a handleless cup stored in flour on flour container. CDI- cup was removed. Education was performed.

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. Observed single-service straws stored at the bar without any protection. CDI- straws were placed behind the bar for protection. -zero-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Facility was unable to fine Test strips for chemical sanitizing dish machine. VR- facility has up to ten days to get test strips.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean exterior of fryers, grill, and refrigeration units in kitchen area. -zero-