BIN 110

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented cans of coconut milk in storage. CDI - Items were removed to be returned to the supplier.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handle raw burger patties and then handle buns without discarding gloves and washing hands. CDI - Buns were voluntarily discarded, gloves were discarded and hands were washed.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a soiled wiping cloth stored on a prep surface.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed two spray bottles hanging inside of a bar hand sink. Observed missing hand wash signs for the bar hand sinks. CDI - Items in the hand sinks were removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open packages of raw ground beef sliders stored above cooked chicken in the small, low freezer. CDI - Items were moved to the correct order.

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 two containers of brisket and one container of marinara paste the 7-day date marks. EHS also observed 8-day date marking. CDI - Items were voluntarily discarded and owner will re-educate staff on proper 7-day date marks.

REPEAT 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a container of medications stored above the ice machine. CDI - Medicines were moved to a locker. Improvements made on storage from previous inspection.

4-501.11 Maintain equipment in good repair. Observed a leak coming from the kitchen dish machine. Owner stated that a work order has been placed to repair it.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug.

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash signs for the bar hand sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45 degree pool belly in the prep video due to it being stacked too high. Observed 51 degree creamer in the bar well. CDI - Over 41 degree portions of pork belly and bar creamer were voluntarily discarded. CDI creamer will now be kept in a cooler.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a container of medications stored above the ice machine. Observed disinfectant wipes stored above food storage. CDI - Medicines and wipes were removed.

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 liquid eggs being thawed in a container of still, hot water. CDI - Water was emptied and cold running water was added.

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 large bin of sugar without a label.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” blender and immersion blender.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing chlorine sanitizer strips for the bar dish machine. CDI - Owner purchased and provided receipt to EHS during inspection.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed an active water hose connected to a ASSE-1001 backflow prevention device on the mop sink faucet that is not rated for continuous pressure. CDI - Water was turned off.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0 ppm of quat at the 3 compartment sink. Chemical was not pulling. CDI - PIC tightened the chemical cap on the dispenser, and now sanitizer is at 200 ppm of quat. 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

3-501.18 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 fully cooked brisket and fully cooked pork belly label exceeding 7 days. Brisket in prep top and in the walk in cooler was labeled 6/20-6/30, allowed to keep as today would be the last day. Pork belly labeled 6/19-6/27, this was voluntarily discarded. Pork belly in the walk in cooler labeled 6/25-7/5, PIC was allowed to correct to 7 days. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat sanitizer water damaged and expired from 2000. Obtain new test kit, Verification visit required to ensure compliance.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored on the dry food shelving in the kitchen. Relocated personal belongings to prevent contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser jammed in men's restroom. CDI: PIC repaired towel dispenser.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for testing high temp dish machine. EHS will return within 10 days to verify facility obtained thermometer or test strips for measuring max/min temperature. VERIFICATION REQUIRED.