ORIGINAL PANCAKE HOUSE, THE

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 turkey sausage and raw pork bacon stacked together with no separation inside the WIC. CDI - Storage order was rearranged. 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 pork sausage hot holding on the flat top below 135F. CDI - Sausage was placed on the flat top to be reheated to 165F. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf HACCP plans states that sour dough stater will be labeled and kept no longer than 9 days. Sour Starter on-site was labeled to be kept for 10 days. CDI - Labeling was corrected to 9 days.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed broken, cracked large plastic containers. CDI - Containers were voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed prep cooler on cook line holding raw turkey links and pork sausage links above ham slices. CDI - Food handler restored proper storage order with comminuted meats below ham slices. 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 container of tomato cold holding in prep cooler on cook line date marked for 5/8, exceeding the 7 day parameter for TCS foods. CDI - PIC directed food handler to discard container of tomato. Observed corn beef in WIC labeled with name but no date mark. CDI - PIC verified correct date and instructed food handler to add date to label. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed menu section ‘Sides’ with ‘Grade AA Large Farm Fresh Eggs’ without an asterisk. 10 DAY VR.

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 container of buckwheat in prep area with no label to identify. CDI - Food handler added identifying label. Observed shaker of cinnamon sugar with no label. CDI - Food handler added identifying label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling insect on wall next to hand washing sink located on cook line.

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 standing RIC with container of pico being stored with spoon handle in direct contact with food. Observed tub of buckwheat in prep area stored with scoop handle in direct contact with food.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal bowls wet stacked, being stored as clean. CDI - PIC instructed employee to separate bowls and educated them on proper drying procedures.

4-501.11 Maintain equipment in good repair. Observed RIC gasket on prep cook line in disrepair.

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 WIC shelving with residue buildup accumulating. More frequent cleaning to prevent accumulation on non food contact surfaces.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. EHS observed a food employee take a break from food prep to touch their phone before attempting to resume food prep. CDI. PIC educated the food employee on when they need to change their gloves and wash their hands. Food employee rewashed their hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. EHS observed raw turkey being stored over cooked turkey in the WIC. CDI. PIC had a food employee correct the storage order issue. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed a container of cut lettuce in a 1-Door Fridge overfilled without a lid, touching the shelf above. CDI. Food employee transferred the lettuce to another container and voluntarily discarded the top pieces of lettuce.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. EHS observed sanitizer buckets made 15 minutes prior with a PPM around 80ppm. PIC stated the sanitizer buckets were used to sanitize food contact surfaces. CDI. PIC had a food employee remake the bucket. New bucket had sanitizer concentration of 150 ppm. 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

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Corrective action made on 2/21/26 per the PIC. EHS did not observe corrective action recorded on logs. Observed critical limits on the HACCP Plan not match points recorded on the logs. Facility currently working on corrections. CDI - Logs corrected by PIC to reflect corrective action made.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Several dishes in the clean dishes area were stacked while wet. CDI. PIC had dishes reorganized to allow for air-drying.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plugs in the dumpster at the time of inspection. EHS informed PIC that they would need drain plugs for the dumpster. PIC stated they would be calling the dumpster company to have drain plugs put in.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple meats in lowboy cooler above 41F. Along with chorizo and deli turkey in adjacent lowboy at 45F and 43F. -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 .

3-501.15 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 Potato cakes in large plastic containers with a lid on cooling at a rate of 0.03 in WIC. Observed cut chorizo and chicken in individual packages cooling at a rate of 0.03 in stand up RIC. -CDI- PIC moved cooling foods into shallow metal pans. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in back of the facility with no head covering on while working with food. As well as dishwasher handling equipment and food contact surfaces with no head covering. Food employees must wear head covering/hair restraints.

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 knife handle touching bananas in front of the facility in the same metal container. Keep knife handles out of the bananas. -CDI- PIC moved knives out of container.

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 rusting blade on deli slicer in facility. EHS recommended replacing or resurfacing blade.

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 pink and black build up on the inside of ice machine. Build-up was on metal gasket not in contact with food. Increase cleaning frequency and thoroughness. Observed rusting metal pans on clean rack. EHS recommended replacing.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed open dumpster door. Keep doors closed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone that was stored above bread on shelving. Keep a designated area for employee possessions.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash and hands and turned off faucet without using paper towel barrier to prevent contaminating hands after washing. CDI - EHS intervened and food employee washed hands properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pancake batter containing raw shell eggs stored above RTE juices and fruit toppings inside the WIC. CDI - Storage order rearranged. 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 patty sausage and sausage links inside the steam well and inside the oven held below 135F. CDI - Items placed on flat top to reheated, observed sausage reheat to 176F and placed back into HH. 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 shredded cheese, American cheese, chorizo, sausage, chopped chicken held above 41F inside RIC drawers behind grills. CDI - All items voluntarily discarded, and items replaced from the WIC. 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 is not been labeled, or if the label is incorrect. -P Observed breakfast potatoes and date marked for 8 day hold. Observed deli ham held longer than 7 days discard date (4/8). CDI - deli ham voluntarily discarded. Breakfast potatoes properly date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed uncovered butter cups and large container of softened butter uncovered on the countertop. CDI - Butter was covered.

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 scoop handle in direct contact with non TCS food inside container. (Cinnamon and Sugar)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of pans stacked while wet. CDI - Pans were separated.

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 blade on deli slicer and mounted can opener blade. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement or resurface.

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 inside the WIC in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink in the prep area with no soap available. CDI - Soap was added to sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans/skillets stored as clean on the drying rack with food debris on the surfaces and observed material chipping/wearing on the interior of the pans. CDI - PIC removed from shelving and 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: 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 breakfast potatoes stored in HH unit below 135F. Potatoes observed ranging from 123 - 130 F. CDI - Potatoes moved to stove top to be reheated. Were placed in HH at 9:30 AM and allowed to reheat item. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets in waitress area that were below required concentration. CDI buckets refilled.

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 scoop handle in direct contact with non TCS food inside container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of pans stacked while wet. CDI - Pans were separated.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink build up and in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hollaindaise and chipotle hollandaise sauce holding below 135F. Containers were in a double pan. Suggest facility do single pans or place items on TPHC. 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 whip cream and sliced lettuce that was cooling in reach in unit while tightly covered. Suggest leaving back ups on the line and fresh prep items left in walk in to cool to 41F prior to placing in reach ins. Let facility know they do not need to cool raw cut onions and raw gut green peppers prior to storage and they can utilize that space to cool other items prepped in house. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.\ Observed sanitizer buckets on line that were below concentration. CDI buckets refilled.

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 spoons with handles in food and single service cups stored in containers of food in reach in. Ensure stored utensils have handles above the 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. Observed racks in walk in unit with build up and in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed blocks of wrapped butter in contact with raw pork sausage. Observed oranges and other ready to eat food store with raw chicken and raw eggs. CDI PIC reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility currently using unapproved varinance for sour dough starter for pancake batter. Facility is in process of submitting required information to NC variance committee. 0 points For more information on how to request a variance please visit: http://meck.co/FoodSafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on counter in kitchen area. CDI PIC moved to sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

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 build up of food debris on shelf near grill towards back of kitchen area. Observed buildup of debris and greas on faces of equipment in grill area.

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 floor tiles holding water in dish machine area.