QC POUR HOUSE

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf./5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.- Observed items stored in handsink at bar area. All drinks (alcoholic and non-alcoholic) are dispensed from the bar area. Ensure to maintain desginated handsinks accessible and stocked with soap and paper towels. -CDI- PIC removed items and cleaned sink. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at sinks at bar. -CDI- EHS provided signage. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink at BOH and one of the handsinks behind the bar. -CDI- PIC replenished paper towel supply. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items above 41F in multiple units and ambient air of some units above 41F. Refer to temperature chart. Per PIC, lunch rush was occurring and tops were opened on prep units and some items were out for cleaning and during delivery/unpackaging items. PIC also discovered that temperatures of units had been slightly increased. -CDI- PIC moved items to RIF to cool back down and was able to lower temperatures of units and ambient air lowered and temperatures of items started to decrease. Ambient air of all units observed at 41F or below by end of inspection. -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 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)./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 no date marks on wings and meatballs in cold drawers, and salsa in sauce cooler. Observed sliced tomatoes date mark 10/5-10/12 (discard should be 10/11). Per PIC, all items prepared in last 1-2 days. -CDI- PIC properly date marked items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed quaternary sanitizer above 500ppm. Sanitizer concentration was so high that test strip was blued out. PIC stated this sanitizer is used on FCS. -CDI- PIC diluted to 400ppm. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed 2 toxic spray bottles with no label. -CDI- PIC properly labeled items. -0-

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 sliced tomatoes cut today cooling in lowboy cooler in a densely packed container with a lid. Observed raw chicken cut up today cooling in cold drawers at a low rate in a densely packed container with a protective plastic covering. -CDI- EHS educated PIC on proper cooling methods and items separated into smaller, flatter quantities, lids removed and moved to RIF to facilitate rapid cooling. -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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed chicken tenders sitting out at ambient air. Per PIC, items were defrosting. -CDI- PIC placed items under refrigeration. -0-

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 some squeeze bottles in prep unit and at cook line, as well as spice shakers with no labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flying pests. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prpe with wrist watch. -0-

4-501.11 Maintain equipment in good repair. Observed lowboy freezer not in use due to not functioning. Repair or replace. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips for quaternary sanitizer. **10 DAY VERIFICATION REQUIRED BY 10/5/2026** -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 NFCS of equipment with dust/debris buildup such as top of dish machine and sanitizer and soap dispensers at 3-comp sink, top of ice machine, shelving, interior and top surfaces of some cold holding equipment. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

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 dust buildup on walls and ceilings, especially above RIFs and ice machines. Increased and more thorough cleaning frequency recommended. -0-

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 debris buildup on interior kickplate of ice machine. PIC stated they have a professional company that comes once every 3 months to clean the ice machine. EHS advised PIC to include this as part of employees' cleaning procedures to increase cleaning frequency. REPEAT VIOLATION.

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 unlabeled seasoning shaker bottles and oil bottles stored at the make line. CDI: Food employee labeled all unlabeled bottles at the make line for easy identification.

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 debris accumulating on interior kickplate of ice machine. PIC stated they have a professional company that comes once every 3 months to clean the ice machine. EHS advised PIC to include this as part of employees' cleaning procedures to increase cleaning frequency. REPEAT VIOLATION.

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's red bull stored inside one of the lowboy coolers at the make line. CDI: Employee drink was removed to prevent contamination.

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 a hotel pan of cooked chicken wings stored inside the cooler drawers at the make line date-marked with a prep date of 9/02. Food employee stated that was not the correct prep date, and was from the same batch as the bags of cooked chicken wings thawing in the lowboy cooler located next to the cooler drawers. CDI: Food employee removed the incorrect date label and replaced it with the correct prep date of 9/06. 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 .

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 multiple stacks of single-serve bowls and plates that were stored out of it's original protective packaging, right-side up, at the make line. CDI: PIC inverted all stacks of single-serve articles to prevent contamination.

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 soiled gaskets in cold holding units throughout the facility. Increase cleaning frequency.

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 faucet -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed housemade ranch containing buttermilk at 48F, shredded mozzarella cheese blend at 45F, raw bacon at 42F, portioned sauces between 41-43F, and raw portioned chicken breasts at 44F. EHS recommended facility have sauce cooler unit serviced for possible air flow issues. -CDI- PIC voluntarily discarded items above 41F. **REPEAT** -3- 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 3 spray bottles with no labels. -CDI- PIC properly labeled items. -1-

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 squeeze bottles on line with no labels. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored on top portion of prep unit. When EHS asked about cleaning frequency of surface, PIC stated that it was sanitized every 4 hours. Observed tongs stored on handle. -CDI- EHS educated PIC about proper storage of in-use utensils and PIC relocated items. -0-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee double glove to handle raw food and remove top layer of gloves and return to work with RTE foods without washing hands. -CDI- EHS educated food employee on hand washing after handling raw foods and food employee washed hands. -0-

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 bacon stored under ground beef patties in meat lowboy. -CDI- PIC corrected storage order. -0- 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 items above 41F in lowboy, RIC and prep unit. Refer to temperature chart. EHS observed ambient air all units. Refer to temperature chart. -CDI- PIC lowered temperatures of units and voluntarily discarded items above 41F. PIC will continue to monitor temperatures of units. **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 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-/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 housemade Greek dressing (contains feta cheese) date marked 10/20 (discard 10/26) and 10/28 (discard 11/3). Observed chicken wings date marked 10/27 (discard 11/2). Observed salsa with no date mark. Per PIC, chicken was improperly date marked and salsa was opened yesterday. -CDI- PIC properly date marked chicken and voluntarily discarded other items. **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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed marinara sauce cooling in lowboy with a lid with no change in temperature after 60 minutes. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and placed items in freezer to facilitate rapid cooling. **REPEAT** -0.5- 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon stored over RTE chicken wings in lowboy. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup in ice machine. Increased and more thorough cleaning frequency recommended. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several items in prep units above 41F. Refer to temperature chart. Observed ambient air of unit at 37F. -CDI- PIC placed items in freezer to cool back down. -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 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-/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 chicken wings in cold drawers with no date. Observed pimento cheese and mozzarella cheese in prep unit with no date mark. Per PIC, items were prepared in the last 2 days. -CDI- PIC properly date marked items. **REPEAT** **POINTS NOT ESCALATED DUE TO ITEMS ON LAST INSPECTION NOT NEEDING TO BE DATE MARKED (RANCH AND TZATZIKI SAUCE** -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: 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 2 spray bottles under dish machine with no labels. Observed 1 spray bottle in bathroom with no label. -CDI- PIC properly labeled items. -1-

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 cut tomatoes prepared today cooling in prep unit in plastic container with a lid and at low cooling parameters. -CDI- EHS educated PIC on proper cooling methods and PIC removed lid and placed item in WIC to facilitate rapid cooling. -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 labels missing on sauce bottles in prep units and on the line, spices on the line and salt in dry storage area. **REPEAT** -1-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed chlorine test strips not accurately measuring concentration. Observed no sink and sanitizer test strips for sanitizer at 3-comp sink. **REPEAT** **10 DAY VERIFICATION REQUIRED**

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table. -CDI- PIC removed. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no certified food protection manager on site. Facility has 210 days from permit issuance before points will be deducted.

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 without drying properly before donning gloves. CDI: EHS intervened; provided demonstration and education on proper handwashing; hands were washed properly. 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chemical dishmachine not sanitizing properly at 0ppm. It was determined to be a clog in the line blocking the sanitizer from coming out properly. CDI: Dishmachine was repaired on site by PIC and now sanitizing properly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed ranch dressing, tzatziki sauce, and chicken wings without a proper date. CDI: items were properly dated.

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 squeeze bottles and shakers without a label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed accordion style doors open without air curtains being on. CDI: air curtains were turned on during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without proper hair restraint.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting board with deep cuts in need of replacing/resurfacing.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for checking bleach sanitizer. CDI: bleach test strips were provided.

5-501.17 Provide a covered waste bin in female restrooms.